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Chili bread

YUM!

DINNER BANK

This is a very easy baked bread I do much varity with. Try it because it gets really good and really easy to bake. And you know almost no washing up after. Now, I made this bread for a soup that Chili was the seasoning of bread.

1 package dry yeast
550 ml flour
1 tsp Harissa
1 teaspoon salt
1 tsp baking powder
2 tablespoons honey
3 tbsp oil
250 ml lukewarm water
Mix everything together into a smooth dough. Let rise about 40 minutes. Take the bread and share in two pieces. Place on a baking tray. Let rise again for about 60 minutes. Set a bowl of water in the oven before you turn it on, then formed the steam in the oven and it makes the bread better. Bake at 225 C for about 15-20 minutes.

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Red Macaronis, the arabian style

Brings me back to my childhood! =)

DINNER BANK

Red macaroni, Arabian style. To cook the macaroni so this was new to me until I visited a family in Egypt who taught me this. Macaroni can easily become boring but these make the macaroni to a new style. It will be so wonderful juicy and tasty.

2 servings of uncooked macaroni
1 tablespoon oil
1 crushed clove of garlic
salt and pepper
0.5 tsp Harissa (try my recipe)
50-100 ml passata
Boil the macaroni as usual. Meanwhile, heat the oil, add the garlic and tomato paste. Let it sizzle for a minute. Add the harissa and they passed the tomatoes. Turn off the water to the pre-cooked macaroni. Turn them down along with the tomatoes. Let them cook on low heat for a few minutes. Add possibly some water. When the macaroni seems drinking tomatoes, they are finished.

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Harissa – Morocco chili sauce

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DINNER BANK

harissa4

This sauce will make you take off and fly away on a magic carpet. You hear the music play down at the Jemaa el-Fna in Marrakech and you just fly, fly away.

Once you have tasted this sauce, I’m sure you will be as solid for the way I am. There is probably nothing that beats this strong, hot and flavorful sauce. 🙂 The strength depends on the type of chilis you use. And you know what? You get used to, even if you do not like spicy seasoned.
The spices in the sauce is perfectly balanced, like everything else in Moroccan food.

8 red chillies without sprig
2 slices of pickled lemon
3 cloves garlic
1 tsp coriander seeds
1 teaspoon dried coriander
3 tsp cumin
1 teaspoon salt
½ tsp black pepper
½ cup oil

Put everything in a blender and blend it until smooth. Ready to use…

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Chermoula – Moroccon sauce

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DINNER BANK

Chermoula is a key element of Moroccan cooking. It is incredibly useful to everything. I often make a larger batch and store in the refrigerator where it will stay for long. Great for example Salmon, potatoes. vegetables etc.

Chermoula
50ml chopped coriander
100ml chopped parsley
1 chili
2 garlic cloves
1 teaspoon cumin
1 tsp paprika
0.5 tsp turmeric
juice of half a lemon
0.5 onion
100 ml olive oil
Put everything in a blender and run until smooth. Keep cool.

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Croissants – my way of doing them

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DINNER BANK

Here is my recipe for Croissant . It is so easy to do and it will be so good. Think of putting teeth into fresh, warm baked Crossiants . I usually fill them with Nutella or jam of any kind.

100 ml water
150ml milk
30 g yeast
1 teaspoon salt
800 ml flour
50 mll sugar
200g butter
1 beaten egg
Filling:
Nutella, chocolate or fruit jams
Heat the water and the milk is lukewarm. Crumble the yeast into a bowl and stir it with the liquid. Add salt, sugar and almost all the flour. Working together to form a smooth dough. Let the dough rise for about 2 hours with the lid on. Remove the dough and work it. Place back in the bowl. Let rise in refrigerator overnight. Place the dough on a floured surface and roll it out into a thin cake. Cut the cold butter…

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Confit tomatoes with garlic and herbs

DINNER BANK

Confit tomatoes gives you two wonderful things that you’ve done them. 

Absolutely amazing good tasty tomatoes with a lovely herb and garlic flavor. Soft and smooth that melts on the tongue. 

The oil you get after you’re done, have got a wonderful flavor of roasted tomatoes, thyme and garlic. Perfect dipping good bread into or in cooking as a seasoning.

Confit tomatoes with garlic and herbs
1 box Cocktail tomatoes
2 peeled, split garlic cloves
1 tsp thyme
1 tsp salt flakes
olive oil
Rinse the tomatoes. Cut a cross in them and place in an ovenproof dish.
Sprinkle with spices and garlic. Turn on olive oil so the tomatoes covered.
Set the oven at 200c for about 30 minutes. Remove and let cool.

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Spaghetti with Pecorino, Truffle Oil, confit tomatoes and Long Pepper

DINNER BANK

This dish has it all! It’s quick to prepare, taste great and are cheap.

Spaghetti with Pecorino, Truffle Oil, confit tomatoes and Long Pepper
2 servings of spaghetti
salt and pepper
1 finely grated Long Pepper
100 ml grated Pecorino
6-8 confit tomatoes (see previous recipe)
2 teaspoons truffle oil
Boil speagetti until it is finished. Turn off the water and put up on the plates. Tear Long pepper over the pasta. Spread the cheese over the pasta. Drizzle truffle oil over the cheese and pasta. Drizzle with truffle oil evenly. Eat and enjoy!

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