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Moroccan-Harira Soup

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Ingredients

500g lamb cut into 1 cm cubes
75g dried chickpeas, soaked overnight and drained
75g green lentils, 1 can of peeled tomatoes 2 Cases of tomato paste
1 stalk celery, finely chopped
1 onion, peeled and chopped
1 teaspoon turmeric
1 teaspoon cinnamon
½ teaspoon ground ginger
2 tablespoons of olive oil
½ teaspoon paprika
½ teaspoon cumin powder
2 tablespoons flour + water 100ml
the juice of 1 lemon
2 tablespoons fresh coriander, chopped
salt and pepper

Preparation

Heat the oil in a saucepan, add the meat and brown on all sides. Add the onion, celery and spices and cook until tender. Add the chickpeas, lentils, tomatoes, tomato concentrate and water and simmer, covered, over low heat for 50-60 minutes until the pulses are tender. Continue to check the stock level, add water if necessary.

Mix the flour to obtain a lump-free paste with 100 ml of water, then pour into the soup. Stir the soup continuously for five to ten minutes until thickened. Season, then squeeze out the lemon juice and coriander before serving the soup.

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Chocolate cake

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Ingredients

100g of powdered biscuits
1 tablespoon cocoa powder
3 tablespoons of sugar
100g almond powder
40g dark chocolate + 30g butter
200g dark chocolate
30g of butter
3 egg yolks
12cl of liquid cream
25cl of liquid cream

Preparation

First, prepare the cookie: Melt the 40g of dark chocolate with the 30g of butter, then in a blender put the biscuit, cocoa, sugar, almond powder and mix everything. Add the melted chocolate and mix everything together. Put this preparation in a bottomless mould that you will have previously buttered.

In a second step, prepare the cream: Beat the 25cl of liquid cream to make a whipped cream then put it in the fridge. Melt the 200g of dark chocolate in a bain-marie, add the 30g of butter, the 3 egg yolks and the 12cl of liquid cream, mix everything gently.

Once this mixture has cooled, delicately add it to the whipped cream made beforehand.

Once the cream is obtained, pour it over the biscuit in the mould and put it in the freezer for a good 2 hours.

Remove 1 hour before serving, unmould and serve chilled.

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Cake with spices and orange blossom

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Ingredients

200 g sifted flour
125 g ground almonds
150g powdered sugar
2 eggs
280 g Greek yoghurt
150ml sunflower oil
1 teaspoon of baking yeast
The finely grated zest of 1 lemon
1/2 teaspoon cardamom
1/2 teaspoon ground cinnamon
3 teaspoons orange blossom water
225 g icing sugar, sifted
2 tablespoons of milk
pomegranate seeds, to decorate

Preparation

Preheat the oven to 180°C. Grease and flour a cake tin.

Mix the flour, almonds, powdered sugar and baking powder in a large bowl. In another bowl, whisk the eggs, yoghurt and oil until combined, then stir in the dry ingredients.

Stir in the lemon zest, spices and 2 teaspoons of orange blossom.

Pour into the pan and bake for 30 minutes or until a toothpick inserted into the cake comes out clean. Let cool slightly, then remove from pan to wire rack and cool completely.

Stir the icing sugar, milk and 1 teaspoon of the remaining orange blossom water into a small bowl until you have a soft drizzle, then pour over the cake. When the icing is almost dry, sprinkle with pomegranate seeds, then serve.

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Whiting gratin

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Ingredients

250 g fillets of whiting
20 g flour
50 g button mushrooms
For the chermoula:
3 chopped cloves of garlic
3 tbsp. chopped cilantro
1 teaspoon paprika
1/2 teaspoon salt
2 tablespoons vinegar
frying fat
For gratinating
40 cl béchamel sauce
50 g grated cheese

Preparation

Mince the mushrooms and fry them dry in a non-stick pan for 5 minutes.

Dip the whiting fillets in flour, fry them in hot oil for one minute on each side and then drain them on absorbent paper.

Mix all the ingredients for the chermoula and add it to the béchamel sauce with the cheese and mushrooms. In a buttered gratin dish, pour half of the béchamel sauce, place the fried whiting fillets on top and top with the other half.

Bake au gratin in the oven, preheated to 180° C for 15 minutes. Serve the gratin immediately.

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