Torta Pasqualina
Torta Pasqualina is a double-crusted savory Italian tart is a traditional Easter dish filled with spinach, ricotta and eggs for a vegetarian main dish.
Month: March 2013
Paçoca, Brazilian Peanut Candy
Paçoca Brazilian peanut candy is a homemade candy made out of ground peanuts, Maria cookies sugar and salt usually served for Easter.
Spiced Sautéed Shrimp
We keep on keeping on over here and some days we play the easy card. Doing that today with some spiced sautéed shrimp.
Algerian Chicken Soup
This Shorba is an Algerian Chicken Soup with a very Middle Eastern twist, full of veggies and beans and spices for the most flavorful soup.
Date Night: Magroodh, or Date-Filled Semolina Cookies
It’s been a few weeks since I’ve made dessert, and even longer since I’ve made cookies. I was feeling pretty ambitious this past weekend with a lot of time on my hands and poo-poo’ed the idea of doing something lame like drop cookies (WAIT, I…
Fig-Date Bread
Traditional Libyan food is based around Mediterranean, African and Middle Eastern flavors in the form of tajines, couscous, salads, vegetables, bread, and soup. Moving further into the desert, natives rely on milk, honey, bread and dates for sustenance and, so today’s I rely on at least two of the above to get me through the day – a homemade fig-date bread.
Papaya Jam
Easy homemade fresh papaya jam contains simply three ingredients- papaya, lemon and sugar – and no pectin- for a delicious and different jam.
Eureka! Nobody’s Perfect: Arroz de Coco e Papaia (Coconut-Papaya Rice) and Chicken Kalya
“Wow, this rice is actually good!” That was the phrase that came out of my mouth after my first bite of arroz de coco e papaia or, coconut-papaya rice. Tomato even called me out on it, exclaiming with a chuckle, “you always say that, “and…
Injera and Tsebhi Birsen (Spicy Lentils)
In the past few weeks, I’ve approached every dish with a bit of trepidation, which is pretty unusual for me. Typically, my attitude towards cooking is whimsical; haphazardly throwing spices and ingredients together without much of a thought, putting all my faith in whatever recipe I have written down. Not so much with Africa. I’m not sure why, but lately I’ve been second guessing everything, measuring ingredients with more accuracy than normal, and questioning the sanity of every author whose recipe I try. I didn’t realize exactly HOW cautious I’ve been lately until Tomato commented on how everything I’ve served so far in Africa comes with a side of skepticism. This is completely unfounded, because I can’t say I’ve been disappointed once. Determined to overcome my mental block, I forge on today and present tonight’s dish: injera and tsebihi birsen.. So roll up your sleeves, because it’s getting messy.
Lahoh Somali Pancakes
Lahoh Somali pancakes are one of the most common breakfast dishes in Somalia, requires the batter to ferment before cooking and is served with butter and honey.
