January 31, 2016

I hate raisins in dishes.

There are days on which I think I am ready to swap half of my life to see her eyes shining again. To hear her jolly sound of laughter. The chuckling sound which triggers a flow of joy streaming upon ups and downs of my soul.
She was sick for a week: fever, ear pain, wearied and of course lost her appetite.
I wanted to cook something that tastes like nothing she'd have had so far. Something healthy that smelled good, looked good and tasted good!

Fry onions, add grated carrots
With only a couple of carrots a red onion and a jar of pre-cooked butter beans I created a dish, which I decided to name it: "HALU Polo"!
add butter beans and sprinkle saffron, crushed cardamom seeds and cinnamon over

layer by layer add the mix on top of half-cooked rice and add a hand-full of raisins on top.
Despite all the effort I couldn't make her eyes shine on the table. The sickness won again and I lost for the 5th night in a raw.  Although she couldn't eat more than a spoon or two, she made it clear that topping up with raisins were my biggest mistake. No matter how she likes them and how she likes sweet dishes.

January 3, 2016

Lamb and pumpkin tajine

This is a recipe I found on cooking column of "metro" on one of the last days of December. Since it can be considered a "slow food" I decided to try it during holidays. A decision that came into action only on the very last day of the two weeks of holidays. While making it I thought: I'm going to try cooking Ghormeh Sabzi in exactly the same way and write about it here. The tajine itself is an absolute definition of joy and delicate deliciousness and I highly recommend it to you!

1. First you have to marinate the meat and leave it in the fridge for at least 6 hours. I left it in my balcony overnight.
For 6-8 persons you need to have:

  • 700 g lean lamb, cubed
  • 20 g coriander leaves 
  • 3tbsp olive oil
  • 1/2 tsp ground cumin
  • 5*5 cm ginger
  • 6 garlic cloves
  • 1 red onion (Sanli believes we could have used 2)
  • Salt and freshly ground pepper 

Blend everything in a mixer. This is the marinate sauce that you'll mix with the meat, put it in a pan, cover it with  cellophane an leave over night in a cold place.

2. Now it's time to cook the tagine. This will take you ~2 hours and the below ingredients:

  • Saffron
  • 500 ml bouillon 
  • 400 g chickpeas
  • 700 g pumpkin: flesh only, cubed
  • 1 preserved lemon: chopped in small pieces
  • 2 tbsp chopped coriander leaves 

pre-heat the oven to 165. Meanwhile, put a big pan on the fire. Fry on a medium heat the meat and all of its sauce in the pan for about 15 minutes until it turns to brown. sprinkle the saffron on top, stir and add the bouillon. Let it boil then turn off the heat.
If you have a tajine, this is the time to use it, if like me you don't have any, use a heavy and big pan.

cut a piece of baking paper bigger than the pan's lid, tuck it into a ball and moist it. Then unfold it, put it on the pan and put the lid on top. This way, the moist will stay in the pan while it's in the oven.

Then leave the pan in 165 C heated oven for 1.5 hours.

Add the chickpeas and pumpkins to the pan, stir and put the pan back to the oven and wait for 30 minutes.

Once ready, add the chopped coriander and pieces of preserved lemon and serve with couscous.

January 1, 2016

Cheesy Courgette

This is a simple and delicious dish that made mostly by Soline.

1. Preheat the oven to 200C; slice 3 courgettes and boil them for 5 min.
2. beat 3 eggs and add 150 ml cream, salt and pepper to it.
Grease an ovenproof dish, put courgette slices in and pour the sauce on top sprinkle a dash of nutmeg and chives; then cover the dish with grated cheese.
Put the dish for 20 min. in the oven and enjoy the outcome!