Cookfolio

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 salt and pepper to taste. Add the remaining ingredients, water, chillies & chickpeas. Bring to the boil and then simmer for at least 40 mins or until the oil rises to the surface. Serve hot with fresh bread and if you like it hot add some harissa!

Ingredients:
2 onions sliced
1 carrot grated
1/2 tsp salt
1 tsp ground coriander
1 tsp ground cumin
pinch of turkish dried chilli flakes
3 tbsp flour
1 egg beaten
sunflower oil

Method:
In a bowl mix the onions, carrot, salt, spices and chilli flakes. Add flour and mix thoroughly, add the egg and stir well. Heat a small about of oil in a frying pan and add with two spoons small amounts of the bhaji mixture. This is be enough for about 10 small bhajis. Serve hot as a starter or side dish. Enjoy!
[flickr]set:72157623904403028[/flickr]

Noicer pasta: very thin, small squares of pasta made with semolina and all-purpose flour, flavoured with cinnamon and rosebuds. via: experiencetunisia.info

Note, you will need a couscous pan for steaming the noicer above the noicer sauce!

Ingredients
3 tbsp olive oil
4 onions finely chopped
3 carrots cut into 3 and halved
3 chicken breasts halved
1 tbsp tomato puree
1 tbsp tabil
1 1/5 litre water
1 tbsp ground turmeric
1 cup frozen peas
1/2 tin chickpeas
1 tsp salt
ground black pepper
450 gr Noicer
olive oil
1/4 tsp ground rosebuds & cinnamon mix

Method:
Saute onions in olive oil, add carrots, chicken and tomato paste and stir, cook for 3 minutes. Add spices, cook for 2 minutes. Add water, peas, chickpeas and salt and pepper to taste. Bring to the boil, and then simmer for 40 minutes or until carrots are cooked.

Place noicer in a big bowl, adding about 1 tbsp olive oil. Rub in the olive oil making sure to coat all of the small pasta squares. Place noicer in the steam section of the couscous pan and steam for 30 minutes, stir now and then.

Place steamed noicer in a pan, add about 3 big soup ladles and the mix of rosebuds and cinnamon. Let the noicer absorb the sauce for 2 minutes. Serve the noicer in a big bowl with the sauce on top. If there is extra sauce you can serve it on the side. Bon appetit!

[flickr]set:72157623882567566[/flickr]

The macaron trend has even touched the shores of the Netherlands! We bought a selection of macarons for a dear friend 2 weeks ago to brighten up her hospital visit and to add to a much needed sugar rush. If you live in The Hague head over to Patisserie Jarreau for goodness.

Feeling adventurous and need to know more about these colourful sweets? Here are some links:

• Wiki Macaron
• Bakerella has several posts of these cute and lovely treats
• SeriousEats how to Make Macarons