breakfast, Salads and Vegetables

Shakshouka

Riding on the theme of tomatoes again, I made shakshouka. Such a fun dish to pronounce. But also very easy to make and so delicious.

I tried making it twice. First time in a pyrex dish and baked in the oven. And the second time over the stove. I prefer the second method. It’s easier, and I can control the eggs better.

It seriously is a very simple dish to make. Again, I used tinned tomatoes. And for depth, smoked paprika, cumin (ground), coriander (ground), dried mint. And of course sea salt and a pinch of sugar. Next time, I will use a spoonful of jarred harissa. The trick is to add plenty of other vegetables so it doesn’t just become a tomato soup. I added chopped capsicums and mushrooms to this shakshouka.

And to serve, a huge dollop of Greek yogurt. That really elevated the dish! I copied this from a café I tried shakshouka from. Except that they used sour cream instead of Greek Yogurt. I prefer the yogurt (friendlier to the waist too!). Sprinkle lots of Italian parsley on top to serve.

It’s best eaten with slices of sourdough bread, but I didn’t have any so just regular toasts work just as fine.

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Asian Dishes, Salads and Vegetables, Sides

Haloumi Tomato Sticks

Such a simple recipe (in fact, not even a recipe!) but so delightful and delicious.

Cut haloumi into squares, fry them till very brown in olive oil, and skewer them with cherry tomatoes. Just before serving, place skewers on a baking tray, drizzle with olive oil, and bake for about only 5 minutes.

I am so going to make this my signature dish to bring for family events! See how pretty it sits together with the other potluck dishes 🙂

Salads and Vegetables, Sides, Snack

Maakouda (Moroccan Potato Patty)

I am convinced that food unites people because there are many similar foods that every culture seems to call their own. I am pretty sure the interaction between communities has resulted in an exchange of wonderful ideas, and then adaptation.

When I first came across this, the first thought that came to my mind immediately was ‘bergedil’! ‘Begedil’ or ‘perkedil’ is a Malay/Indonesian potato patty made by frying and mashing these fried potatoes and then forming patties with the addition of fried minced meat and fried onions, is a favourite in this part of the world. Interestingly, ‘bergedil’ was introduced by the Dutch when they colonised Indonesia. The Dutch has a version of this called ‘frikadeller’. And now, I’m learning that the Moroccans also have their potato version, sans any meat.

I think the Moroccan version is much healthier. Instead of frying the potatoes, they boil them and mash them fine with spices and egg. Patties are larger and flatter. And they serve these maakouda in between bread (or eaten on its own).

 

I did not take a picture of the finished product on a plate because once they were off the pan, very quick hands snatched them and they were gone in seconds!

My version of the maakouda recipe

  1. 5 boiled large Russet potatoes
  2. 1 tsp smoked paprika
  3. 2 tsp ground cumin
  4. 1 tsp garlic
  5. 1 tsp French sea salt (just because)
  6. 1 tbsp finely chopped fresh coriander/cilantro
  7. 1 egg

Form into patties, and then before frying, dust with plain flour and dip in beaten egg. Fry till brown and crispy.

Enjoy!

Salads and Vegetables, Sides, Snack

Hot Avoacado

I love avocado spreads! And instead of buying them ready made from the supermarket (which can be soooo expensive) I’d rather make myself. Plus it’s so easy to just dump all in a mini food processor and whiz everything to a pulp.

In my version, I used three ripe avocados, half a large tomato, a tablespoon of jalapeno hot sauce I had got from London, sea salt, black pepper and half a large lemon juice.

It was delicious!

Salads and Vegetables, Sides

Ayver

I first heard of ayver back in 2011 or 2013 when a colleague went on a trip to Macedonia and came back with a bottle of this wonderful red spread for us all ro share.

This evening I had four rather small red peppers and so decided to make this spread.

Original recipes, or rather, many recipes called for eggplant to be mixed but since I didn’t have any I used purely red peppers.

First I roasted them till blackened then removed the skin and seeds. I placed the red pepper meat into a food processor together with lemon juice, olive oil, garlic and salt.