Dukkah is an old Egyptian specialty. It is a loose blend of nuts and spices in a dry, crushed but not to a powdered form. The name “Dukkah” is derived from the Arabic word “to pound” referring to how all the spices are pounded together to prepare the dish. It is a very personal and [...]
Croatian Ajvar is a popular dipping sauce which is served with meats, and particularly ćevapčići, or chevapi sausages, meatballs, chicken and sausages and Mediterranean vegetables. Ajvar is a capsicum pepper-based condiment with aubergines, garlic and chilies, which also is lovely as a spread; I loved it. You can see it here nestled into the meat [...]
Dukkah is an old Egyptian specialty condiment. It is a loose blend of nuts and spices in a dry, crushed but not to a powdered, form. The name “Dukkah” is derived from the Arabic word “to pound” referring to how all the spices are pounded together to prepare the dish. It is a very personal [...]
Honey from a Weed: fasting and feasting in Tuscany, Catalonia, the Cyclades and Apulia, by Patience Gray has been highly recommended to me from a variety of sources, including Sussan Loomis from On Rue Tatin Cooking School in Normandy and Kate Hill from the Kitchen at Camont Cooking School, down in the south west of [...]
These treasures have a crisp, sugar dusted exterior, with a chewy, lemony-marzipan centre. Traditionally they are made with almonds, honey and lemons for that quintessential Italian citrus goodness. They go perfectly in dessert trio with a vanilla bean pannacotta and a chilled glass, of the other island specialty, limoncello. Makes 30-35 macaroons 2 egg whites, [...]
Preserved lemons have an interesting picante, mellowy, sour and yet sweet flavour. For some people, they are an acquired taste. There are a few different methods to preserve lemons. These are two, I use. I have also included the Greek method for you to try as well. See which one you prefer. Preserved Lemons Cut [...]
Shakshuka is a popular Israeli breakfast dish of eggs poached in a spicy tomato sauce, often mopped up with bread; is also served at other times of the day. It makes an excellent vegetable side with steak and a lunch dish served with a salad. The origins of shakshuka seem to be debatable; some say [...]
Guest Chef Edwina Golombek, from The House of Fusion, the residential culinary riad and cooking school, in Marrakesh, shared her Moroccan Berber omelette when she presented her Moroccan cooking classes here last year. It is also known in Morocco as Shakshuka. Originating in the deserts of North Africa, this omelette is served anytime of the [...]
