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  • Tunisian Fried Peppers and Eggs



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    Tunisian Fried Peppers and Eggs

    Course appetizer
    Cuisine Tunisian

    Prep Time 20 minutes
    Cook Time 15 minutes

    Servings


    Ingredients

    Course appetizer
    Cuisine Tunisian

    Prep Time 20 minutes
    Cook Time 15 minutes

    Servings


    Ingredients


    Instructions
    1. Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.

    2. Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 more minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.

    3. Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.


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  • Tajin Sibnekh



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     Tajin Sibnekh
    Course entree
    Cuisine Tunisian
    Prep Time 30 minutes
    Cook Time 35 minutes
    Servings
    servings
    Ingredients
    Course entree
    Cuisine Tunisian
    Prep Time 30 minutes
    Cook Time 35 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
    2. Heat the olive oil in a large skillet over medium-high heat. Fry the potatoes in the hot oil until golden brown and tender, about 7 minutes. Remove with a slotted spoon, and drain on a paper towel-lined plate. Stir the chicken into the remaining oil, and cook until white on the outside, but still pink on the inside, about 2 minutes. Add the onion, and continue cooking until the onion has softened and turned translucent, about 5 minutes. Stir in the harissa, ras el hanout, water, tomato sauce, and butter. Bring to a simmer, then stir in the spinach until wilted. Remove from the heat, and set aside.
    3. Beat the eggs in a large mixing bowl until smooth. Stir in the peas, Parmesan cheese, and fried potatoes. Stir in the chicken mixture a spoonful at a time, season to taste with salt and pepper, then pour into the prepared baking dish.
    4. Bake in preheated oven until the mixture is firm and golden brown, 15 to 20 minutes. Allow to cool slightly, then cut into 12 squares, and serve warm.
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  • Spanish Flan



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     Spanish Flan
    Course desserts
    Cuisine Spanish
    Prep Time 20 minutes
    Cook Time 60 minutes
    Servings
    inch round
    Ingredients
    Course desserts
    Cuisine Spanish
    Prep Time 20 minutes
    Cook Time 60 minutes
    Servings
    inch round
    Ingredients
    Instructions
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
    3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
    4. Bake in preheated oven 60 minutes. Let cool completely.
    5. To serve, carefully invert on serving plate with edges when completely cool.
    6. some olive oil for aroma. (optional)
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  • Spanish Potato Omelet



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     Spanish Potato Omelet
    Course brunch
    Cuisine Spanish
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Course brunch
    Cuisine Spanish
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
    2. Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
    3. Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
    4. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.
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  • Korean Egg Roll Triangles



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     Korean Egg Roll Triangles
    Course noodles, pasta
    Cuisine Korean
    Prep Time 45 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Course noodles, pasta
    Cuisine Korean
    Prep Time 45 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Bring a pot of water to a boil, drop in the rice noodles, and boil until the noodles are soft but not mushy, 3 to 5 minutes, stirring occasionally. Rinse with cold water, and drain in a colander set in the sink. Chop the noodles up into small pieces, and set aside.
    2. Wrap the shredded cabbage in a kitchen towel or a length of cheesecloth, and squeeze the excess moisture out. Place the cabbage, tofu, zucchini, green onions, garlic, black pepper, sesame oil, eggs, salt, and chopped rice noodles in a large bowl, and mix with your hands until evenly mixed and the tofu is broken up into very small chunks.
    3. Place a round wonton wrapper onto a work surface, and spoon 1 to 2 teaspoons of filling into the center of the wrapper. Dip your finger in water and moisten the edge of the wrapper about halfway around, then fold the wrapper over, enclosing the filling, and pinch the edges together to make a half-moon shape. Lay the completed rolls on a cookie sheet while you finish filling and folding the rest.
    4. Heat the olive oil in a heavy skillet, and working in batches, fry the rolls until golden brown, 2 to 3 minutes per side.
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  • Korean Sushi



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     Korean Sushi
    Course rice
    Cuisine Korean
    Prep Time 30 minutes
    Cook Time 30 minutes
    Servings
    sushi pieces
    Ingredients
    Course rice
    Cuisine Korean
    Prep Time 30 minutes
    Cook Time 30 minutes
    Servings
    sushi pieces
    Ingredients
    Instructions
    1. In a medium saucepan bring 2 cups water and cider vinegar to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, until rice grains are sticky and soft.
    2. In a medium saucepan, place chard in enough water to cover. Bring to a boil, and cook until tender. Cut into thin strips.
    3. Whisk the eggs with soy sauce and 3 tablespoons water. Pour into a medium skillet over medium heat. Cook until thickened. Remove from heat and cut into strips.
    4. Heat the olive oil in a medium saucepan over medium high heat. Slowly cook and stir the onion until tender. Mix in the beef and 1 tablespoon soy sauce, and cook until evenly brown. Drain and set aside.
    5. Preheat oven to 350 degrees F (175 degrees C). Place the nori sheets on a medium baking sheet, and heat in the preheated oven 1 to 2 minutes, until slightly crisp.
    6. Place the nori sheets, one at a time , on a bamboo rolling mat. Line the nori sheets evenly with approximately 3/4 inch (2 cm) depth of rice, taking care not to let the rice cover the edges of the nori. Beginning at one end of the nori sheet, top the rice with a stick of carrot, a line of tuna, a cucumber slice and a line of beef. Repeat until the food reaches approximately the middle of the nori sheet. Roll the sheets carefully and tightly. Seal with a grain or two of the sticky rice. Slice each roll into approximately 4 pieces and serve.
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  • Lemon olive oil cake



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     Lemon olive oil cake
    Prep Time 15 minutes
    Cook Time 60 minutes
    Servings
    people
    Ingredients
    Prep Time 15 minutes
    Cook Time 60 minutes
    Servings
    people
    Ingredients
    Instructions
    1. Preheat the oven to 180 C / Gas 4. Line the bases of two 24cm cake tins with parchment paper.
    2. Whisk 275g sugar and eggs together until fluffy and pale. Add the lemon zest and juice from 1 1/2 lemons. Stir in olive oil and milk. Fold in the flour and baking powder. Carefully divide mix between the two tins and smooth over tops.
    3. Bake for around 45 minutes or until tops are firm and a skewer inserted in the middle comes out clean. Leave to cool in the tin, then turn out onto a wire rack.
    4. Roll out fondant thinly on a worktop dusted with icing sugar, then cut out a circle to fit the top of the cake.
    5. For the decoration, place the 1 tablespoon sugar and lemon zest from 2 lemons in a pan and heat gently until sugar caramelises and coats zest. Remove from pan and leave to cool and become crunchy.
    6. To assemble cake, spread one cake with lemon curd, generously. Place other cake on top. Finish with the circle of fondant icing, and perch the crunchy caramelised zest in the middle.
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