Those original crispy asparagus will make a perfect warm spring starter. You can also serve them as canapés. I choose small asparagus dip to make them. 6 brick sheets 24 small green asparagus 3 egg yolks Vegetable or sunflower oil to brush the brick 300ml vegetable
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Thank you for those who joined me on Monday 24th December and Wednesday 26th December at my cooking demonstrations at Warwick University for the wonderful Limmud conference 2012! Please find below the recipes for the Tunisian fish dishes and the easy canapes. Tunisian cooking demonstration, cooking with a twistFish” khleimi”
Read more →For 6/8 people 1.5kg of lamb (shoulder of lamb of lamb cubed) 2 large onions 6 garlic cloves 1 tin of chopped tomato 1 tin of 500g of cracked green Suri olives 250g of cherry tomatoes Honey 2 large courgettes One lemon Paprika Salt Sunflower oil Harissa
Read more →Ingredients for 20 briques 10 feuilles de briques (available at Yarden in Golders Green or Kosher Paradise in Temple Fortune) cut in half 400g of minced beef 1 large onion grated 30g of fresh flat parsley (chopped) 1 juice of a lemon 3 eggs Turmeric powder Cumin
Read more →For 8 people 1.5kg of meat to cook (chulent type) washed and cut in cubes If you can find it, 1 cow feet cut by your butcher with the gelatine inside (that will give a nice natural fat taste), if you cannot find it, don’t worry 500g
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