- Preheat oven to 425 degrees; make certain oven is fully heated before placing pudding inside.
- Beat into a very smooth batter all ingredients except oil or fat.
- Place oil or drippings in round cake pan and turn to coat evenly.
- Pour batter into pan and cook in oven for roughly 25 minutes until wildly puffed up and golden.
- Serve immediately.
Saturday, September 29, 2007
Wednesday, September 26, 2007
Sunday, September 23, 2007
Friday, September 21, 2007
- Mash the first three ingredients in a bowl.
- Add a sprinkle of nutmeg, stir again and keep covered in the fridge for at least 1 hour.
- Bring to room temperature and spread on crostini, sprinkled lightly with parsley.
World Cuisine: Morocco; Mohamed Fedal, Frederic Fetiveau, Fatema Hall; 2004
Three top chefs from one of the world's most exciting and extensive cuisines have come together to craft this tiny jewel of a cookbook. At only 120 pages there is no wasted space and rarity of rarities, almost every recipe is one you will want to recreate in your own kitchen. Thankfully overly exotic ingredients are kept to a minimum and traditional long-cooking methods requiring speciality pans and unorthodox heating sources have been rethought for the modern cook. The recipe below is a breeze to assemble and like most soups improves in flavor overnight; only add the nuts however previous to serving.
SHORBA AL-DAYAY BI-L-YAUS (Chicken and Walnut Soup)
2 lbs assorted chicken pieces / 3/4 cup walnuts / 1 large onion, sliced / 1 inch piece of ginger, peeled and chopped / 2-3 cloves garlic, chopped finely / chicken stock (you will need at least 1 quart) / salt & pepper / olive oil / coriander seeds / chopped parsley
- Heat some olive oil in a large soup-pot and fry the onion and garlic till golden but not brown.
- Add the chicken, ginger, coriander seeds, salt, pepper and stir well for 5 minutes. (We added a bit of cumin powder here and thought it a success)
- Add chicken stock to cover all ingredients, lower heat to a simmer and leave for 20-30 minutes.
- Taste for seasoning and adjust as needed, adding more stock if required.
- Toast walnuts in a 350 degree oven for 10 minutes or so, taking great care to not burn.
- Garnish soup with generous sprinkle of nuts and parsley.