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Onion and raisin compote.

Posted on 22 December 2017
Print Recipe
 Onion and raisin compote.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Slice onions as thin as possible, put them in a saucepan with peeled and minced ginger, bayleaves, black pepper, sugar and raisins. Add wine, a drizzle of oil and a pinch of salt.
  2. Put the saucepan on medium fire, cook for about 30 minutes mixing now and then, you should end with a thick and caramelized compote.
  3. Remove bayleaves and let it cool, serve room temperature, you can keep it in the fridge for about 3-4 days.
  4. If you want to can the compote pour it straight from fire into sterilized jars, close lids and put them upside down. Keep them upside down until cool. If the lid still make sound when pressed put the jars in a cold water pan, all covered with water; bring it to a boil and boil until the lids make click no more. Let them cool into the water.
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Zesty legume patties.

Posted on 26 November 2017
Print Recipe
 Zesty legume patties.
Servings
20
Ingredients
Servings
20
Ingredients
Instructions
  1. Drain and rinse legumes, put them in a bowl with all the ingredients except cornmeal. Crush them with a fork, if you want you can blend them in a mixer.
  2. Grease your hands with some olive oil, make patties with legume dough the size of a big walnut. Roll them in cornmeal.
  3. Grease patties a little with more olive oil and bake in the oven at 350°F for 10 minutes or untill Golden. You can also cook them on a hot pan, they just have to Golden as the ingredients are already cooked.
  4. Serve them with a yogurt dip or any other fresh dip.
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Kale chips ( or crunchy bat’s wings for Halloween).

Posted on 27 October 2017
Print Recipe
 Kale chips ( or crunchy bat's wings for Halloween).
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Wash and rinse kale, remove the central stick and cut leaves in pieces.
  2. Put leaves in a bowl with oil and salt, mix well using your hands.
  3. Lay leaves on baking trays covered with baking paper, do not overlap them. Bake at 250°F untill crunchy.
Recipe Notes

The day after kale chips are even better, just keep them in an airtight box.

If they soften a little just heat them in the oven for a couple of minutes.

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Golden savory biscuits.

Posted on 27 April 2017
Print Recipe
 Golden savory biscuits.
Servings
10
Ingredients
Servings
10
Ingredients
Instructions
  1. Preheat oven at 356°F.
  2. Dissolve yeast into water (I use minipimer)
  3. Put flour, butter, salt in a bowl, mix and add water with yeast.
  4. Mix and add turmeric, chili and crushed almonds.
  5. Let the dough rest for 30 minutes.
  6. Shape the dough in long rolls and cut small biscuits.
  7. Place them on a baking tray and bake for 20-25 minutes then let them rest in oven for 5 more minutes.
Recipe Notes

You can store them in a tin box for 5-6 days.

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Eritrean zighinì.

Posted on 18 April 2017
Print Recipe
 Eritrean zighinì.
Servings
4
Ingredients
Servings
4
Ingredients
Instructions
  1. Sautee in a pan with oil thin sliced onions with the garlic clove.
  2. In another pan brown meat, chopped in cubes of about 1 inch in a little oil.
  3. Add berberè to onions, then meat and mix well then add tomatoes.
  4. Cook with a lid on low fire for about 2 hours and half adding some water if sauce become too thick.
  5. Add a pinch of salt before the end of the cooking, serve hot.
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