Harissa is a hot chili paste or thick sauce from North Africa. It is absolutely addictive with tagines or couscous dishes needing some heat. Normally it is sold in tubes or small tins. I have seen it only once in Nairobi. It was at Springfield butchery at ABC plaza.
So by necessity I do it myself. Warning, it is the only recipe which I found boring and seriously tedious to make. Yes, deseeding chili is a slow process. However, the reward is a fantastic and high quality product. My friends love it. Continue Reading
I had to post this. It is very important for the carnivores.
Notice the mention on the label. Continue Reading
These pastry casings for bouchées a la reine or vol-au-vent seem daunting but actually they are easy to prepare. All is needed is puff pastry and 2 different sizes cutter. You can make your own puff pastry or buy already made. These casings can be used for many savory fillings liaise with a sauce, my favorite is with mushrooms but you can use prawns, mixed and finely diced vegetables or even poached eggs. It is up to your imagination to decide how you want to served them. Try making vol-au-vent using the filling for my recipe for mushroom gougère.
I must say that in Nairobi you can buy freshly made puff pastry from some bakeries. The workmanship is very good but the taste is not comparable to, noblesse oblige, a real all butter puff pastry. Continue Reading
CharismaticBaking nominated me for the Versatile Blogger award. Can you see, I am blushing, and think it is very glamorous to be noticed in this vast blogosphere. Continue Reading
Peanut oil – It is expensive. The one in the market does have a slight peanut taste which I like but the imported one is more refined and practically tasteless. Peanut oil is good for frying. Personally, I enjoy the taste and smell of the local peanut oil.
Sesame oil – The local one (in Kenya) is very good and differ in taste from the imported sesame oil. The toasted sesame oil is in the ranks of delicacy. Sesame oil is very strong, it is usually added for flavor and should be used sparingly in any dish.
Corn oil – This is the everyday oil. It does have a slight taste but if this is what you like in the house then keep it. All the local brands are reliable. Continue Reading
I love the smell, the taste and the way these lemons perfumed and enhance dishes. They can last weeks and even months in a well sterilized jar. A bonus, a jar of preserved lemons look attractively gorgeous on a kitchen shelf. They decorate and provide a know-how to a kitchen. Of course, the know-how is for the person who prepared them.
- A sterilized glass jar large enough to store tightly 4 to 5 lemons. Yes, I prefer glass in this case but as you wish you can use a stainless steel or a thick plastic container.
- 4 to 6 yellow lemon, un-waxed, with no blemishes and preferably with a thin skin.
- The juice of one lemon
- 150 to 200 gr of rock salt or sea salt.