Tag Archive | recipe

Physalis Salsa

Some people split hairs, I thought, as I chopped each physalis into 8 pieces.

Physalis or groundcherries or Cape something I forget

Red bell pepper (not hot)

Shallot finely chopped into lime juice


A sprinkle of Berber spice blend (it is quite hot)


Mix well and wait a little while.  Then enjoy as a relish.



Ain’t We Got Fun

Something different for me, I volunteered to participate in a traveling sketchbook.  Its theme is recipes.

First I had to translate and convert my recipe; then I had to bake the muffins.  Now I have to wait until the end of today’s fast to eat them.

Now I will return the book so it can go on its way for the filling of the remaining pages.

The thread for this project can be found here:



Granny Plays with her Food

Sometimes she even plays with other people’s food. These are for a reception.

swirls 1

You may have seen this type of thing on Youtube, as I did.


You don’t need to speak Arabic to get the gist.  I think one could use any kind of bread dough and any kind of filling.  They could be any size.

I made my regular pizza dough and some tapenade (olives, anchovies, capers, olive oil and lemon juice).  I needed these to be cool by noon so I made the dough last night and let it rise in the refrigerator.  A bit of cheese on top and in the oven for about 20 minutes.

swirls 2

Sort of a Tamale

Sometimes watching videos can be a pastime (a waste of time?) and sometimes it can move one to action.  I saw a young man being taught Mexican cooking by grandmothers and it inspired me to do something along the tamale line.  This is in no way meant to be an authentic tamale but it made a nice dinner and kept this gardener occupied while waiting for the weather to be more auspicious for gardening.  Previously, as far as I can remember, the only tamales I have eaten came in a can.

I cooked some meat like I do for pork BBQ (boiled, basically) and steamed some leeks from the garden while it was simmering.  I stuck four whole tomatoes down in there just until they cracked, then removed and set aside for a sauce.

I made the corn flour mixture using half the fat called for.  I think 2/3 cup must have been a mistake.  So 2 cups corn flour, 1 tablespoon baking powder, ¾ tsp. salt, 1/3 cup lard and duck fat that we had left over and 1 ¼ cup bouillon from the meat.

I didn’t have any banana leaves or corn husks so I used parchment paper.  I set them to steam for 2 hours in our couscoussier.

For the sauce I used the Vitamix blender and the four tomatoes, one shallot, one clove of garlic, some salt, cumin and paprika.

While they would not win any prizes for elegance, they were a very satisfying meal and I was happy that they did not turn out as falling apart blobs.

one tamale

The Garden’s Bounty

I am very happy to have a plentiful supply of zucchini/courgettes this year. I had almost forgotten this recipe which is a vegetarian variant on stuffing them. I will type out the recipe here, but I didn’t do it like that. 🙂


4 small zucchini

½ cup chopped cashew nuts

1 large red pepper

5 tablespoons cream

½ cup granola or breadcrumbs

2 tablespoons tahine

2 tablespoons crushed rosemary

2 onions


2 ½ cups mushrooms

2 teaspoons lemon juice

½ cup grated cheddar cheese

Cut zucchini lengthwise and remove seeds.  Mix cashew nuts with very finely chopped red pepper.  Mix in cream, granola, tahine and crushed rosemary.  Add salt to taste.  Spoon filling into zucchini halves.

Sauté onion sliced into rings in oil.  Slice mushrooms and add to onions and also the lemon juice.  Let simmer for a couple of minutes.  Put onions and mushrooms with pan juices in an ovenproof dish.  Put stuffed zucchini in the dish and sprinkle with grated cheddar cheese.

Bake in oven, preheated to 375°F, until cheese is golden, about 40 minutes.

Serve rice and a salad with this dish.

From “The International Vegetarian Cookbook” by Kirsten Skaarup, Garden Way Publishing, Pownal, Vermont 05261, ISBN 0-88266-362-3


I did not mess with the sautéing part, I just poured some olive oil into the baking dish, threw in 3 sliced onions quickly done with the mandolin, then added a small can of mushrooms (drained).  Never mind the lemon juice.  I hollowed out 2 large zucchini with a grapefruit spoon, chopped that up finely and put it in the bowl with the other ingredients.  I always use oatmeal instead of granola for this recipe.  I didn’t have any cream so I used a Greek yogurt.  Skipped the cheese and we did not need any rice or salad.

Zucchini with nut stuffing



Cookies en Coeur (choeur)

It’s a funny thing; when I sit down to knit, hardly have I done two stitches when I get ideas for doing other things.  I was planning to make a pound cake to take to choir practice tonight but last night, not even halfway through a row of knitting, I decided that heart-shaped chocolate covered cookies with 16th notes would be much better.  So I got to work on a stencil for the notes, resulting in little bits of paper flying around a room I had vacuumed that very morning.

I used a simple recipe for pâte sablé that is in the Moulinex book that came with the food processor.  300g flour, 115g sugar, 150g butter, (I added some allspice)  blend that well with the S blade, then add 2 eggs, blending until it comes together.  Roll out, cut and bake.

I melted half a bar of Lindt baking chocolate, thinned it with some hot water, stirring well, and glazed the cookies.  I waited a bit to let them set, then I used the stencil with powdered sugar and a spoon, tapping a little bit.  Just like photocopied music, some came out clearer than others.

cookies baked

I have plans….


cookies à coeur

Et voilà, des cœurs à double croches.  🙂


It’s a bird, it’s a plane, no,…

…it’s fatayer.

Bird in Arabic is written طَيْر

Airplane is written  طائرة

Fatayer is written  فطائر

I don’t know if there is any semantic connection but they do seem to fly right off the cooling rack.

I followed the instructions given in this video:


Here are the results:


I made 1/3 the quantity of pastry and about 1/6 the quantity of filling and used Swiss chard instead of spinach.

A big thank you to Maha and her mother.  🙂