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Posts in : Ingredients Extra Virgin Olive Oil

  • Tunisian Almond and Orange Cake



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    Tunisian Almond and Orange Cake

    Course desserts
    Cuisine Tunisian

    Servings


    Ingredients

    Course desserts
    Cuisine Tunisian

    Servings


    Ingredients


    Instructions
    1. Start by pre-heating your oven to 190C/170C fan/Gas Mark 5.

    2. In a large bowl, mix together the breadcrumbs, caster sugar, ground almonds and baking powder.

    3. In a measuring jug, mix together 200ml of olive oil, 4 large eggs and the orange and lemon zests.

    4. Using a wooden spoon or spatula, fold the wet egg mixture into the dry ingredients until well blended. You will have a really wet and sloppy mix.

    5. Grease a 23cm springform cake tin with a bit of butter.

    6. Pour the mixture into the cake tin and put into the oven. Bake for 30 to 35 minutes, until a skewer placed into the centre comes out clean. It will be a little oily but that’s good.

    7. Allow the cake to cool in its tin. Once cooled, transfer it to a deep-ish plate so that your syrup will be able to collect around the cake.

    8. Before serving, make your syrup. Put the caster sugar, lemon and orange juices, cloves and cinnamon stick in a small frying pan. Bring it to the boil and simmer, stirring constantly, for three minutes.

    9. Allow it to cool slightly and you’ll see it’ll be lovely and syrupy.

    10. Using a skewer, poke lots of little holes all over your cake. Now pour the syrup all over the cake, making sure to evenly soak the whole thing.

    11. Serve warm with a dollop of creme fraiche on the side.


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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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  • MANICOTTI OR DEBLA OU MIEL



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     MANICOTTI OR DEBLA OU MIEL
    Course desserts
    Cuisine Tunisian
    Prep Time 30 minutes
    Cook Time 60 minutes
    Servings
    servings
    Ingredients
    Course desserts
    Cuisine Tunisian
    Prep Time 30 minutes
    Cook Time 60 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. SYRUP: Juice lemon and orange. Chunk juiced orange and put in a 3 quart pot, covered by water, plus half an inch more. Bring to a boil and simmer for 15 minutes, covered. When finished, add sugar and dissolve. when dissolved, add the juice of the lemon and orange. bring to a boil then lower heat and simmer for 40 minutes with candy thermometer until soft ball stage. At that point, remove from heat and cool. Store in a sealed container in a cool place until needed.
    2. DEBLA: Mix flour, salt, and sugar together. Add 2 whole eggs. Mix together and knead for 10 minutes or until dough is elastic. roll dough to less than 1/8″ thick (you may use a pasta roller to roll the dough.) Cut the dough in strips of 2-2.5″ wide and about 12 inches long. at this point, begin heating your oil to 350 degrees. Prepare a bowl with your lightly beaten egg white.
    3. TO SHAPE DEBLA: Lightly wrap dough strip around the width of your first three fingers (pointer, middle and ring). the finished roll should resemble a loosely formed rose. Seal end with a little of the prepared beaten egg white. Slip fork through center of the debla to hold it. place gently into your preheated oil. place pastry horizontally, seam side down, and then use fork to turn vertically. Stir fork within the debla in very small concentric circles until dough begins to puff. Remove when barely golden. Place on cookie sheet with paper towel. Repeat with rest of dough strips.
    4. Two hours before service: Gently heat honey. When liquid, gently place the debla in the syrup for 15 seconds. Remove directly to serving platter. continue until all are coated in syrup.
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  • Harissa Sauce



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     Harissa Sauce
    Course salad
    Cuisine Tunisian
    Prep Time 20 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Course salad
    Cuisine Tunisian
    Prep Time 20 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Preheat oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
    2. Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
    3. Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.
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  • Indian Sweet Bread



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     Indian Sweet Bread
    Course desserts
    Cuisine Indian
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    roti
    Ingredients
    Course desserts
    Cuisine Indian
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    roti
    Ingredients
    Instructions
    1. In a large bowl, stir together flour, salt and water until a soft dough is formed. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into golf ball size pieces and cover with a damp cloth or plastic wrap.
    2. Select a ball of dough and roll out until very thin but not torn. Sprinkle lightly and evenly with sugar. Fold up dough into a small square and roll out again until thin.
    3. Heat a lightly oiled griddle over medium heat. Place the rolled dough onto the pan and cook for 1/2 to 1 minute on each side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.
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  • Curried Couscous with Spinach and Chickpeas



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     Curried Couscous with Spinach and Chickpeas
    Course noodles, pasta
    Cuisine Indian
    Prep Time 20 minutes
    Cook Time 25 minutes
    Servings
    servings
    Ingredients
    Course noodles, pasta
    Cuisine Indian
    Prep Time 20 minutes
    Cook Time 25 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
    2. Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.
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  • Roasted Carrot and Cauliflower Curried Soup



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     Roasted Carrot and Cauliflower Curried Soup
    Course soup
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 60 minutes
    Servings
    servings
    Ingredients
    Course soup
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 60 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
    3. Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.
    4. Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
    5. Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.
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  • Tahini Vegetable Noodle Stir Fry



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     Tahini Vegetable Noodle Stir Fry
    Course noodles, pasta
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 25 minutes
    Servings
    servings
    Ingredients
    Course noodles, pasta
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 25 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Heat oil in a large frying pan or wok over medium heat. Saute the chopped 1garlic and veggies in oil for 5-7 minutes until they soften just a bit. Then add the ingredients for the sauce to the veggies and stir to combine.
    2. After adding the sauce ingredients, lower the heat, and continue cooking until you the sauce has reached a creamy consistency and the veggies are perfectly crunchy and cooked to your liking. You may need to add more tahini or coconut milk to get a more saucy texture if you added more veggies or if the tahini you used was somewhat less oily. Play with the amounts to get the consistency you desire.
    3. While veggies are cooking, soak the rice noodles in a separate pot of boiling water for 3-5 minutes to soften.
    4. Drain and then add the softened rice noodles to the wok to soak in the sauce and veggies for just a minute to mix up the flavors and sauce. Just before removing from heat, add a handful of chopped fresh Thai basil, if desired. Then toss and serve immediately.
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  • Indian Chapati Bread



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     Indian Chapati Bread
    Course desserts
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Course desserts
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
    2. Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.
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