Msmen filled with minced beef

September 1, 2010

Ingredients Filling 200gr minced beef 1 onion 1 tbs olive oil 1 beef cube 1 teaspoon tabil fresh ground black pepper to taste fresh coriander leaves Method Fry off onion in the olive oil, add the minced beef and brown off the meat. Add the rest of the ingredients and leave to cool. Make a quantity of the Msmen [...]

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Tunisian Doughnuts Forever

August 29, 2010

No trip to Tunisia is complete without visiting the little doughnut store in Sidi Bou Said. We went three times I think this summer to stock up the sugared delights. It is amazing how many doughnuts this little (tiny even) store makes. Location is of course everything and there is definitely no escape from the [...]

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Lazy Sunday Pizza

August 17, 2010

Pizza has many variations and styles, my favourite is the thin crusted type. I had some left over tomato sauce (recipe Jamie Oliver) waiting in the freezer for the right moment. While baking the Appelflappen I was thinking of something else to bake seeing as the oven was already on. I whipped together a quick pizzadough [...]

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Appelflap

August 16, 2010

The abundance of apples lead me to make ‘Appelflappen‘ today. Yesterday while the apple cake was baking I made apple sauce, the  most easiest recipe ever. Just peal, decor and chop the apple’s into small pieces. Heat a pan with a tiny amount of water in the bottom, add the apples, some sugar (if you [...]

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Ramadan Recipes 2010

August 11, 2010

The month of Ramadan starts today and you might be looking for something special or different to cook for your guests the comming month. Here are some links to delicious recipes and tips for Ramadan. Wishing you all a Ramadan Kareem! Orange Lentil Soup (Shorabat Adas) on epicurious.com Tastira (Tunisian Fried Peppers and Eggs) on allrecipes.com Chicken Sticks on [...]

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Spicy White Chicken Chilli

August 1, 2010

This is one of the best bean dishes out there. A must try even for non bean lovers! You can always add your own fresh green chillies if you can’t find the green chillies. The cheese is the best addition and really makes the dish. Ingredients: 4 cups chopped chicken breast 3 jars white beans 1 tbsp [...]

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The Original Sacher Cube

July 1, 2010

Last week my mother stopped by on her way to share a special something she had received as a thank you. Wow, in the dark coloured bag was a box of the realSacher Torte! It was a real treat to unbox these super deluxe chocolate treats. I did not expect them to be so rich, unfortunately way [...]

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Pasta Pesto

June 22, 2010

Standing in line at Vapiano’s one night waiting for my dish to be cooked I saw how easy it was to make spaghetti pesto. Too easy I thought to myself. Really easy, and I bet mine will taste even better. It was a challenge to find good fresh basil. The AH fresh basil was literally 2 springs, [...]

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Banana & Peanut Butter Muffins

June 19, 2010

We had some extra over ripe banana’s, really dark, not so nice to eat as fresh but perfect for baking. So instead of making the usual banana bread I grabbed out a selection of my cook books and sifted through them until something took my fancy. Nigella Lawson’s ‘Banana Butterscotch Muffins’ were just the perfect recipe [...]

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Mermez, a Tunisian Lamb Stew ala Kamel

June 19, 2010

Ingredients 4 tbs olive oil 4 onions chopped 2 tbs tomato puree 500gr lamb 1 tsp tabil spice mix salt & pepper 2 cups water 2 green chillies 1 can chickpeas (drained) Method Fry the onions, add the tomato puree, stir for a couple of minutes. Add the lamb, stir in the tabil spice adding [...]

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Tunisian Spaghetti Bolognese

June 14, 2010

Being one of the worlds favourites it is no wonder that this dish is very popular in Tunisia. You can even buy different thicknesses of Spaghetti in corner shops, this is a reflection of how passionate the Tunisians are about their pasta. Of course the Tunisian Bolgonese is spicy but you can make is as hot [...]

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Lisa’s Sausage Rolls

June 1, 2010

Australian’s grow up eating meat pies and sausage rolls. The Dutch version is so different to the Australian kind and the difference is not only in the meat filling but also the pastry. It took me a while to perfect my own recipe and I’ve been using this one for years now. My tip is to [...]

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