Winter vegetable tagine recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Winter vegetable tagine Recipe. Enjoy the Moroccan Cuisine and  learn how to make Winter vegetable tagine. 

Brighten up a winter's day with a vibrant vegetable tagine. The slow, gentle cooking brings out the sweetness of golden root vegetables such as carrots and kumara, accentuated by the natural sweetness of apricots, dates and honey, with the nuttiness of chickpeas for protein. Add a spoonful of aromatic spices, such as saffron, ginger and turmeric and it’s like basking in warm rays of sunshine.

Ingredients (serves 4)

1 tbs olive oil
2 onions, thinly sliced
2 large carrots, peeled, cut into 8cm lengths
1 large parsnip, peeled, cut into 8cm lengths
300g kumara, peeled, cut into 2cm pieces
300g butternut pumpkin, peeled, cut into 2cm pieces
2 tbs tomato paste
1/2 tsp cayenne pepper
1/2 tsp ground saffron (see Notes)
1 tsp each ground ginger and turmeric
2 cinnamon quills
Vegetable stock or water, to cover
400g canned chickpeas, drained, rinsed
2/3 cup (100g) dried apricots
8 soft, pitted dates
2 tbs honey
2 tbs chopped flat-leaf parsley or coriander
1/2 cup (40g) flaked almonds, toasted
Harissa and couscous, to serve (optional: see Notes)

Method

Heat oil in a large flameproof casserole over medium heat. Add onion and cook, stirring, for 5 minutes or until softened.

Add carrot, parsnip, kumara, pumpkin, tomato paste, cayenne, saffron, ginger, turmeric and cinnamon quills. Pour in enough vegetable stock or water to just cover and bring to a gentle simmer. Cover and cook gently for 45 minutes.

Add the chickpeas, apricots, dates, and honey. Season, then simmer for a further 20 minutes or until vegetables are tender and the mixture is thick and soupy.

Scatter with herbs and almonds. Serve with harissa and couscous, if desired.

Notes

Ground saffron is from selected supermarkets. Harissa is a Tunisian chilli paste from gourmet shops and delis.

Source
delicious. - August 2009, Page 62
Recipe by Jill Dupleix

More Arabic Food Recipes:

Moroccan Skirt Steak with Roasted Pepper Couscous
Baked Moroccan chicken and rice
Moroccan mince pilaf
Moroccan marinated sausages
Moroccan swordfish
Arabic Lamb and Potato Pie

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Citrus Ginger Cake with Spiced Orange Compote Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Citrus Ginger Cake with Spiced Orange Compote Recipe. Enjoy our collection of Christmas Recipes and  learn how to Make Citrus Ginger Cake with Spiced Orange Compote. 

The flavor of this spiced orange compote improves with time so make it a day ahead or the morning of your party. Serve chilled in a clear bowl so the colors show through.

10 servings

Active Time: 35 minutes

Total Time: 1 hour 35 minutes

Ingredients

1/2 cup honey
1/4 cup mild-flavored extra-virgin olive oil
2 large eggs, at room temperature, separated (see Tip)
2 tablespoons freshly grated orange or Meyer lemon zest
1/3 cup fresh orange or Meyer lemon juice
5 tablespoons chopped crystallized ginger, divided
1 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons confectioners' sugar
Spiced Orange Compote, (recipe follows)

Preparation

Preheat oven to 350°F. Oil an 8-inch round cake pan (see Variation), line with parchment paper and oil the parchment.

Stir together honey, oil, egg yolks, zest, juice and 3 tablespoons crystallized ginger in a medium bowl. Sift whole-wheat pastry flour, all-purpose flour, baking powder and salt into a large bowl. Beat egg whites with an electric mixer on high in another medium bowl until soft peaks form, 1 to 2 minutes.

Stir the honey mixture into the flour mixture with a wooden spoon. Gently fold in the egg whites with a rubber spatula until they are well combined. Pour the batter into the prepared pan.

Bake the cake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edges of the pan to loosen the cake and turn it out onto the rack. Let cool completely.

Just before serving, sift sugar evenly over the top of the cake and garnish with the remaining 2 tablespoons ginger. Serve with Spiced Orange Compote on the side.

Tips & Notes

Make Ahead Tip: Prepare through Step 4, tightly wrap in plastic wrap and hold at room temperature for up to 1 day. | Equipment: 8-inch cake pan (see Variation), parchment paper

Tip: To bring an egg to room temperature, set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
Variation: You can use a 9-inch cake pan for this recipe, but you will get a thinner cake. Reduce the baking time to 25 to 30 minutes. You can find 8-inch cake pans at well-stocked kitchenware stores or online at surlatable.com.

Nutrition

Per serving: 280 calories; 7 g fat ( 1 g sat , 5 g mono ); 42 mg cholesterol; 52 g carbohydrates; 4 g protein; 3 g fiber; 175 mg sodium; 189 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value)

Carbohydrate Servings: 3.5

Exchanges: 1/2 starch, 3 other carbohydrates, 1 fat

Spiced Orange Compote Recipe

10 servings, about 1/2 cup each

Active Time: 50 minutes

Total Time: 50 minutes

Ingredients

8 small oranges, preferably seedless
2 cups water
5 tablespoons sugar
1 vanilla bean
1 cinnamon stick
2 whole cloves
1 star anise

Preparation

Use a 5-hole zester to remove zest from oranges into long, thin, spindly strips (see Variation). Bring water to a boil in a small saucepan. Add the zest to the boiling water and cook for 3 minutes. Remove with a slotted spoon to a small strainer (reserve the cooking liquid). Rinse with cold water; separate and drain on a paper towel.

Stir sugar into the reserved cooking liquid; bring to a simmer. Cut vanilla bean in half lengthwise; scrape the seeds into the sugar water and add the pod along with cinnamon stick, cloves and star anise. Continue to simmer until the sauce reduces to 1/2 cup and thickens slightly, 20 to 30 minutes. Remove from the heat.

Meanwhile, slice off an end of each orange so they stand upright steadily. In careful sculpting slices, remove all the remaining peel and white pith from the oranges with a very sharp knife. Slice the peeled oranges into 1/4-inch-thick rounds. Remove any extraneous pith or rind and any stray seeds.

Discard the vanilla pod and whole spices. Stir the zest into the sauce. Layer the orange slices in a serving bowl, spooning the sauce between layers to distribute the zest evenly throughout.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Variation: If you don't have a 5-hole zester, use a vegetable peeler to remove long strips of the outer skin (zest) of the orange. Cut the zest into thin slivers.

Nutrition

Per serving: 61 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 2 g fiber; 1 mg sodium; 140 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value)

From EatingWell:  November/December 2007

More Christmas Dessert Recipes:

Chocolate Coconut Meringues
Biscuit baubles
Make Your Own Gingerbread House for Christmas
Abby's cookies in a jar
Christmas wreath cookies
Christmas ice-cream terrine

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Chocolate Coconut Meringues Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chocolate Coconut Meringues Recipe. Enjoy our collection of Christmas Recipes and  learn how to Make Chocolate Coconut Meringues.

These chocolate, coconut and almond meringue cookies are so light and airy, they are a perfect little treat that’s not too heavy.

30 cookies

Active Time: 25 minutes

Total Time: 3 hours

Ingredients

4 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon coconut extract or imitation coconut extract
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sugar
1/4 cup unsweetened cocoa powder
2 tablespoons semisweet chocolate chips or finely chopped chocolate
2 tablespoons trans-fat-free white chocolate chips or finely chopped white chocolate, such as Sunspire

Preparation

Position racks in upper and lower thirds of oven; preheat to 250°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.

Beat egg whites, cream of tartar, coconut, almond and vanilla extracts and salt in a large bowl with an electric mixer on medium-high speed until combined. Gradually beat in sugar, 2 tablespoons at a time, beating until stiff, shiny peaks form, 6 to 8 minutes.

Sift cocoa over the mixture and gently fold together with a rubber spatula until combined.

Spoon the meringue into a gallon-size sealable bag (or pastry bag fitted with a 1/2-inch tip). Seal the bag, pressing out as much air as possible. Cut a 1/2-inch hole in one corner of the bag. Pipe the meringue into 2-inch circles, about 1 inch apart, on the prepared baking sheets.

Bake on the upper and lower racks for 50 minutes. Turn off the heat and let the meringues stand in the oven with the door closed until completely dry, about 1 1/2 hours.

Melt semisweet and white chocolate (see Tip) and drizzle or pipe onto the cooled meringues. Let stand until it sets.

Tips & Notes

Make Ahead Tip: Store in an airtight container for up to 3 days. Some crispness may be lost during storage.

Kitchen Tips: To melt chocolate, place chocolate in a bowl and microwave on Medium for 45 seconds. Stir; continue microwaving on Medium in 20-second intervals until almost melted, stirring after each interval. Continue stirring until completely melted. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

To decorate cookies with melted chocolate, use a pastry bag fitted with a fine writing tip to pipe the melted chocolate or dip tines of a fork in chocolate and drizzle. You can improvise a pastry bag with a small plastic bag. Add melted chocolate to the bag, cut a tiny hole in one corner and squeeze the chocolate out.

Nutrition

Per cookie: 36 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 8 g carbohydrates; 1 g protein; 0 g fiber; 17 mg sodium; 25 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate

From EatingWell:  November/December 2009

More Christmas Dessert Recipes:

Biscuit baubles
Make Your Own Gingerbread House for Christmas
Abby's cookies in a jar
Christmas wreath cookies
Christmas ice-cream terrine
Christmas strawberry cupcakes

Save and share Chocolate Coconut Meringues Recipe

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How to make Macaroni and Cheese

Recipe for Macaroni and Cheese. Made with cheddar cheese, butter, milk, parmesan cheese, cayenne pepper and macaroni.

Ingredients for Macaroni and Cheese:

• ½ cups butter
• ½ cups flour
• 4 cups milk
• 1 cup cheddar cheese
• 1 cup Parmesan or Monterey Jack cheese
• ½ tsp cayenne pepper, or to taste
• cooked macaroni

Method:

1. Make a roux using half cup of butter (a stick) and half a cup of flour.
2. Add 4 cups of heated milk and stir until smooth to complete the white sauce.
3. Add cheese and cayenne pepper.
4. Finally, mix with a pot of cooked pasta.

Alternate Recipe:

• 8 oz (by weight) elbow macaroni
• ½ cups milk
• ¼ cups butter
• ½ cups cheese (of the chef's preference)
• 1 egg
• dash of dried parsley and oregano
• salt to taste

Method:

1. Fill a pot with water, and add Macaroni and salt. Bring to boil stirring occasionally. While waiting to boil, in pot heat milk, and grate cheese into milk. This should create a basic cheese sauce. If too thin, add more grated cheese, if too thick, add more milk.
2. When Macaroni becomes soft (chef's discretion) drain. Melt butter in pot and replace macaroni (without water). Stir until macaroni is completely covered. Add 1 egg, unscrambled. Stir until completely incorporated. Add cheese sauce, and herbs. Stir well, and serve hot.

Printable Version - Macaroni and Cheese

Source - Macaroni and Cheese

Biscuit baubles recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Biscuit baubles Recipe. Enjoy our collection of Christmas Recipes and  learn how to Make Biscuit baubles.

Recipe facts:
Costs: 7p
Takes: 1 hr to prepare and 15 mins to cook, 30 mins to cool
Serves: 25

Ingredients

1 lemon, zested and juiced
100g (3½oz) butter
100g caster sugar
175g (6oz) plain flour, plus extra for dusting
1 egg yolk
500g pack royal icing sugar
red food colouring
silver balls, to decorate

Preheat the oven to gas 4, 180°C, fan 160°C.

Put the lemon zest, butter, sugar and flour in a food processor and blend to fine crumbs. Add the egg yolk and 1 tbsp lemon juice and blend again for a few seconds. Gather into a ball and chill.

Lightly dust a work surface with flour and roll out the dough to the thickness of a £1 coin. Using a round cutter, cut out circles and place on an oiled baking tray. Bake for 10-12 minutes until just golden at the edges. Leave for 10 minutes before removing from the tray to cool.

Make up the royal icing as directed on the pack. Put half in a separate bowl and add a little more water to give a pouring consistency. Colour as desired and keep in airtight containers until needed.

Put the thicker icing in a piping bag with a small plain nozzle and pipe a border around each biscuit. Put the thinner icing in a piping bag and snip the end, then fill in the biscuit with the icing. Leave to set overnight then decorate with more icing and silver balls.

Source www.tescorealfood.com

More Christmas Dessert Recipes:

Make Your Own Gingerbread House for Christmas
Abby's cookies in a jar
Christmas wreath cookies
Christmas ice-cream terrine
Christmas strawberry cupcakes
Chocolate Christmas trees

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Make Your Own Gingerbread House for Christmas

 The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Make Your Own Gingerbread House for Christmas Recipe. Enjoy our collection of Christmas Recipes and  learn how to Make Your Own Gingerbread House for Christmas.

Christmas isn’t Christmas without crackers, candy canes and your very own gingerbread house.

Gingerbread house kits are now readily available but considering how easy (and how much fun) it is to make your own house we suggest you start planning your own edible grand design that will make a wonderful centrepiece over the Christmas season.

This is a great project for kids and adults to work on and you can be as creative as you like. Use the template as your guide (or risk uneven foundations!) but feel free to play around with the trimmings. There is no limit to what can be used as decoration so scour your pantry and the supermarket to come up with quirky, edible decorations which personalise your very own house.

The extra time to allow icing to dry is very important and should not be skipped or else your house may collapse. Your gingerbread house will be edible for one week but will last a lot longer for display purposes. Keep it out of direct sunlight to ensure nothing melts!

For the Gingerbread
250g unsalted butter
200g dark brown sugar
7tbsp golden syrup
600g plain flour
2 tsp bicarbonate of soda
1 ½ tbsp ground ginger
1 tsp ground cinnamon

To Decorate
200g bag flaked almonds
1 can white ready-made icing
Icing sugar for dusting
Mini chocolate finger biscuits
Chocolate flake or chocolate roll
Selection of coloured sweets such as musk sticks, smarties, jubes, edible silver balls, candy canes

Method
Pre-heat fan oven to 200C. Melt the butter, sugar and syrup in a pan until mixed and smooth. Mix the flour, bicarbonate of soda, ground ginger and ground cinnamon into a large bowl, then stir in the butter mixture to make a stiff dough. Add a splash of water if it won't quite come together.

Cut out the six pieces of the gingerbread house template provided. Put a sheet of baking paper on your work surface and roll about one quarter of the dough to the thickness of 5mm.

Cut out one section, then slide the gingerbread, still on its baking paper, onto a baking sheet. Repeat with remaining dough, until you have two side walls, a front and back wall and two roof panels.

Pick out the most intact flaked almonds and gently push them into the roof sections, pointy-end first, to look like roof tiles. Bake all the sections for 12 mins or until firm and just a little darker at the edges. Leave to cool for a few mins to firm up, then trim around the templates again to give clean, sharp edges. Leave to cool completely.

You might find it easier to decorate the pieces at this stage while they are flat. If so, use the icing to stick sweets on the side of the house to represent windows, doors and other embellishments. Allow to dry for a few hours.

Gather the front, back and two side pieces of gingerbread and the board/plate you’ll be displaying the house on. Pipe icing generously along the wall edges and carefully join the walls together so that the four pieces are sitting on your board/plate. Use extra icing to secure in place. Use a jar to support the walls from the inside and allow to dry for at least a few hours but ideally overnight. This is essential to ensure the house is strong enough to support the roof pieces.

Remove the jar and affix the two roof panels with icing. You’ll need to hold these in place initially to keep them secure until the icing starts to dry. Allow to dry completely, again ideally overnight. Any gaps left where the pieces don’t quite fit can be filled in with extra icing. Now it’s time to decorate!

Cut the chocolate flake or chocolate roll on an angle and affix to the roof with icing to make the chimney. The mini chocolate finger biscuits can be used along the side of the house and the door. Pipe a little icing on top to represent snow. Sift icing sugar onto the roof of the house and even the whole board for a snowy finish.

DECORATING TIPS
- For a thatched roof look use mini wheat cereal
- Pretzels can be used along the facade of the house to create a log cabin feel
- Decorate upturned ice cream cones as trees with icing and green sweets, topped with a star
- Use lollies and sweets to create a winding path from the front door of your house
- Personalise your gingerbread house with the street number of your real house and add gingerbread figures to represent the people who live inside

Source www.lifestylefood.com.au
 
More Christmas Dessert Recipes:

Abby's cookies in a jar
Christmas wreath cookies
Christmas ice-cream terrine
Christmas strawberry cupcakes
Chocolate Christmas trees
Chocolate Fruit Cake

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Abby's cookies in a jar

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Abby's cookies in a jar Recipe. Enjoy our collection of Christmas Recipes and  learn how to make Abby's cookies in a jar.   

"We loved this clever Christmas gift idea from Taste.com.au member Babylee so much, we gave her a KitchenAid!"

Preparation Time
10 minutes

Cooking Time
15 minutes

Makes
24

Equipment
You'll need a 1L glass jar with a lid

Ingredients

Jar ingredients
3/4 cup (110g) plain flour
1/4 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
1/3 cup (75g) firmly packed brown sugar
1/3 cup (75g) caster sugar
3/4 cup (65g) rolled oats
100g craisins (dried cranberries), see variation
130g white chocolate chips
Extra ingredients for making cookies
125g butter, melted and cooled
1 egg, lightly beaten
1 teaspoon vanilla extract

Method

Sift flour, baking powder, bicarbonate of soda and salt into a bowl. Spoon the flour mixture into a 1L (4-cup) capacity glass jar. Top with brown sugar, then caster sugar. Top with oats, then craisins, then chocolate chips. Seal jar. Give as gift.

To make cookies, preheat oven to 190ËšC. Line 2 baking trays with baking paper. Empty jar into a large bowl. Add butter, egg and vanilla. Stir until well combined. Shape tablespoons of mixture into balls and place on baking trays approximately 5cm apart. Bake for 10 to 15 minutes, swapping trays halfway during cooking, or until edges are lightly browned. Turn biscuits onto a wire rack to cool. Serve.

Notes

For double choc chip biscuits, substitute craisins for dark or milk chocolate chips. Download and print out the gift tag, complete with cooking instructions here

Source
Taste.com.au - December 2009
Recipe by Abby Rudakov, Taste.com.au member

More Christmas Dessert Recipes:

Christmas wreath cookies
Christmas ice-cream terrine
Christmas strawberry cupcakes
Chocolate Christmas trees
Chocolate Fruit Cake
Creme De Menthe Brownies

Save and share Abby's cookies in a jar recipe

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