Vegetable Couscous

Bonjour,

We have had vegetables couscous at least once or twice a month. Whenever we have a lot of leftover veggies, we will make a vegetables couscous with seven or even more different vegetables. It's kind of lucky to combine seven vegetables in one dish and also a lucky number in the Moroccan culture.

I knew that making traditional couscous could be long but our vegetarian couscous doesn't take much time to prepare. The leftovers vegetables are even better the next day.

VEGETABLE COUSCOUS

Ingredients;

1 onions, chopped
1-2 potatoes, cut in half or quarters
2 carrots, cut into chunks
1 aubergine, cut into chunks
1 zucchini, cut into chunks
2 tomatoes, chopped
1 stick celery, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 small can of chickpeas
1 tablespoon ras el hanout powder
1 tablespoon harissa sauce
250g couscous grain
Olive oil

METHOD;

- In a large casserole, heat little olive oil over medium heat and fry onion until fragrant.
- Add potatoes, carrots, ras el hanout spice, harissa sauce and 2 cups of water, bring to a boil, cover and simmer for 10 minutes.
- Add the rest of vegetables and chickpeas, season with salt and pepper.
- Reduce the heat and continue to cook for another 15-20 minutes or until vegetables are tender. Add more spices to taste and water if desired.
- For the couscous, prepare the couscous grain as per package direction.
- Separate the grains by roughing them up with a fork.

Serve hot and bon appétit!

Cherry Cobbler

Hello,

Last weekend, I made another cherry crumble for my MIL and to celebrate mother's day with her. I still have leftover cherries in the fridge and I decided to make this easy and quick cherry cobbler. Somewhere this cherry cobbler is similar to a French cherry clafoutis with slightly different texture.

I've made peach cobbler before but never with cherries, so this was my first cherry cobbler using fresh cherries. I use the simple basic recipe that can be found from allrecipes.com.

CHERRY COBBLER

Ingredients;

400g fresh cherries, stones removed
100g sugar
2 tablespoons lemon juice
1 tablespoon corn flour
50g butter, melted
125g flour
150g sugar
1 teaspoon baking powder
120ml milk

METHOD;

- Preheat oven 180° and prepare baking dish.
- Combine cherries, sugar, lemon juice and corn flour in a medium saucepan, bring to boil and stirring for 5 minute. Set aside.
- Pour melted butter into baking dish or ramekins.
- In a medium bowl, mix flour, sugar, baking powder and milk. Stir to combined.
- Pour batter over the melted butter.
- Spoon the cherry mixture over batter, do not stir and bake for 30-40 minutes.

Enjoy cherry cobbler!

Corn Fritters

Hello,

I made corn fritters two days in a row for our tea time snack and one for an 'apero' at my mother in law's house and also invited an old friend for dinner last weekend. These light corn fritters make a delicious apero, simple and tasty. I'm so glad that everyone liked it even my MIL asking the next day if there any leftover fritters, but sorry to say that there was no leftover corn fritters. I promise I'll be making these fritters again the next time we visit her.

Try these fritters, it won't be disappointed as they were so good!

CORN FRITTERS

1-2 fresh corns or 1 can corn kernels, drained
1 onion, chopped
1 cup flour
1 teaspoon baking powder
A pinch of salt
Some spring onion, chopped
Oil for frying

METHOD;

- In a medium bowl, combine corn, onions, flour, baking powder and salt.
- Pour in hot water little by little, mix well and add plain water, mixing until a batter forms.
- Add spring onion, stirring to combine.
- Heat oil over low heat in a heavy pot or wok for deep frying.
- Once the oil hot enough, drop a spoonful of batter into hot oil, turning once or twice and fry until light golden on both sides.
- Remove the fritters to a paper towels, serve with sweet chili sauce.

Village Style Fried Rice

Hello,

In Asia, when we think of breakfast, fried rice is one of the dish that we served in the morning. Just like fried noodles, fried rice also is an all time favourite for many people. There are many varieties of fried rice and this village style fried rice or what we called 'nasi goreng kampung' cooked with fried anchovies, long bean and water spinach as a main ingredients. All those ingredients are easy to find when we live in the village and I suppose that's where the name come from.

The only one ingredient I don't have is water spinach, it's almost impossible to find water spinach in our place unless in the Asian grocery store, so far away from home.

VILLAGE STYLE FRIED RICE

Ingredients;

2 cups cooked rice
2 cloves garlic
1 shallot
2-3 small red chili
1/2 cup chopped long beans/french beans
1/2 cup anchovies
A handful water spinach
Salt and pepper to taste

METHOD;

- Heat some oil in a wok or frying pan, fry anchovies until crispy. Set aside.
- Blend or pound garlic, shallot and chilies to a coarse paste.
- Heat little oil and fry garlic chili paste until fragrant.
- Add the long beans and fry for a few second.
- Add in rice and water spinach, stir fry until the rice is heated through and well coated.
- Add fried anchovies and season with salt and pepper.

Bon appétit!

Tuna Lasagne

Bonjourno,

We eat tuna lasagne at least once a week and this dish is perfect for weekend meals. Nothing complicated in making lasagne, just a few steps but that's not difficult at all. Enjoy this meatless lasagne, all the family and friends will love it.

For those who don't eat too much meat of fatty foods, try this tuna lasagne, I'm sure it won't be disappointed.

TUNA LASAGNE

Ingredients;

2 onion, chopped
1 garlic cloves, chopped
1 red bell pepper, diced
1 carrot, diced
1 tomato, chopped
1 canned tomato sauce
1 canned tuna, drained
Lasagne pasta sheets
Salt and pepper to taste

For the white sauce;
2 tablespoons butter
1-11/2 cup milk
2 tablespoons flour
100g grated cheese
70g parmeson cheese

METHOD;

- Heat some oil in a saucepan and fry onion and garlic until fragrant.
- Add the bell peppers, carrots and tomatoes. Cook for a few minutes.
- Add in tomato sauce and tuna, continue to cook for another 5-10 minutes or until the sauce is reduced. Season with salt and pepper.
- For the white sauce, melt butter in a saucepan over low heat.
- Whisk in the flour and stir until the mixture become paste about 2-3 minutes.
- Gradually add in milk little by little and continue to whisk until the sauce is smooth. Season with salt and pepper.
- Remove from heat and stir in both cheese.
- Spread a thin layer of tuna mixture onto base of baking dish, followed by a layer of lasagne sheets.
- Spoon another 2-3 tablespoons of tuna mixture and spread some white sauce on top and layer with lasagne sheets.
- Repeat the tuna layering and finish by tuna and white sauce on top.
- Bake in the preheated oven at 180° for 35-40 minutes.

Bon appétit!