Tahini Yogurt dip (origin: Sudan)

1 part tahini and 1 part yogurt.

Let's say 150 ml each. Mash 2-3 cloves garlic and salt together. Mix with tahini.

Add yogurt and lemon juice. Two or more lemons for above quantity. Mix with blender.

Serve as dip or appetizer. Garnish with parsley.

Truita de patates

Heat plenty of olive oil in a skillet. Add 1 onion, finely chopped. Cook for 5 minutes.



Add 5 medium potatoes diced into small 1 cm cubes or chips. Cook for 20 minutes, or until the potatoes are tender.



Beat 4 eggs in a bowl and add salt to taste.

Drain potatoes and add them to the bowl with the whisked eggs. Clean out skillet.

Add 1 tablespoon of olive oil to skillet and fry tortilla for 15 minutes on very low heat. Flip tortilla over to a plate. Clean skillet again and add 1 tablespoon of olive oil. Fry the other side for 15 minutes.

Hummus bi-Tahini / Babaganoush

Turkish hummus (from Rick Stein)

Note for the photographs: I didn't have any sumac or parsley.

Mash chickpeas and add tahin, add some hot water and lemon juice. Mash into a creamy sauce. [ I found the taste a bit bland so I would mix salt and garlic into the creamy sauce ]

Put on saucer. Add sumac, cumin and parsley. Add whole chickpeas.



Add hot olive oil with fried garlic and paprika powder. Add more sumac, parsley and thin as a garnish.



Hummus bi-Tahini (lit: chickpeas with tahina)

Based on one 400 gram can of chickpeas.

Puree the chickpeas coarsely.

Mash 2 - 3 cloves of garlic with 1/4 teaspoon of coarse salt in a mortar. Add 4 tablespoons tahini and the juice of 2 lemons. Mix. Variation: add cumin powder.

Add the tahini mixture to the chickpeas and work it with a wooden spoon until a smooth paste. Add some water if necessary.

Serve in bowl covered with a layer of olive oil. Garnish with chopped parsley / black olives / pine nuts / chili powder.

Babaganoush

Babaganoush has almost the same ingredients. Roast 2 eggplants in the oven. Scoop out the pulp with a spoon and puree.

Then: (almost) same as above.

Mash 2 cloves of garlic with 1/4 teaspoon of coarse salt in a mortar. Add 2 tablespoons tahini and 3 tablespoons of lemon juice. Mix. Variation: add cumin powder.

Add the tahini mixture to the eggplant and work it with a wooden spoon until a smooth paste.

Serve in bowl covered with a layer of olive oil. Garnish with chopped parsley / black olives / pine nuts / cumin powder / chili powder.

Variations:
* Instead of tahini use a little olive oil and / or chopped tomatoes or an oven softened onion.
* Add 250 ml yogurt.
* Add a little harissa to make a Tunesian version.

Dry Sambal Tempe Goreng

Cut tempeh in very fine strips. Fry in plenty of oil. Drain.

Cut shallot very finely. Mash garlic and a hot pepper (rawit or madame jeanette).

Slice long red Spanish pepper (Indonesian: Lombok), only use the skin, discard the seeds. Spanish pepper is added just for the visual aspect.

Fry onion, garlic, Indonesian palm sugar and red pepper skin. Add salam leaf (daun salam), tamarind juice and water. Simmer, add tempeh and remove from fire. Mix and serve hot or cold.

Bacalao con patatas

A very easy recipe. I don't speak Spanish but this is what I got from the video.

Boil sliced potato in salted water. Add a mix of olive oil, garlic and fresh parsley (use electric mixer) to the boiling potatoes. Add "colorante" to the potatoes. The recipe didn't specify what kind. It is orange when dry. Is it this product? Colorante Alimentario from Ducros. Maybe some real saffron is a better option.

In the meantime cover some large pieces of cod in flower and fry in olive oil.

When the potatoes are done add the cod to the pot and simmer for 7 minutes. Place on plate and add some lemon juice and fresh parsley.

Rode uien op zuur

2 of 3 grote rode uien (of 1 komkommer)
50 ml water
50 ml natuurazijn
1 eetlepels suiker
5 pimentkorrels
5 kruidnagels
mespuntje zout
mespuntje peper
1 madame Jeannette peper

Mengen en 1 dag in koelkast laten staan.

Flan Catalan

Ingrediënten
Voor de karamel:
6 el suiker - 4 el water

Voor de Flan:
750 ml melk - 1 vanillestokje - 2 eieren - 6 eidooiers - 200 gr suiker

Bereiding
Verwarm in een hete oven de suiker en het water in de vorm(pjes) waarin u de flan gaat maken. Wanneer de suiker begint te kleuren de vorm of vormpjes draaien zodat ook de zijkanten worden bedekt met de karamel.

Laat de melk met het vanillestokje 15 minuten op een klein vuurtje trekken.

Klop de eieren, dooiers en de suiker door elkaar en doe er langzaam de melk bij. Zeef het mengsel en doe het over in de vormpjes.

Verwarm de oven op 175°C. Plaats de vorm of vormpjes met de flan in een gote ovenschaal en vul deze voor 2/3 met kokend water. Plaats de ovenschaal gedurende 1 uur in de hete oven. Laat de flan afkoelen en serveer hem omgekeerd op een platte schaal.

Ceviche

Ceviche

1) 500 gram angler fish (Dutch: zeeduivel). Fillet the fish and cut in small pieces.

'Cook' the fish in the liquid of 3 limes for 40 minutes in the fridge.

2) Cut a halved red chili pepper in small rings.

Cut one red onion in 4 pieces. Slice the 4 parts in thin slices.

Do the same to 6 tomatoes. Remove the seeds.

3) Put the fish, chili pepper, red onion, tomato, 3 tables spoons olive oil, 2 tablespoons coriander leaf and a little salt in a bowl. Mix. Reserve a little coriander to garnish.

4) Cut one ripe avocado in half and slice. Serve on plate.

Instead of angler this dish can be made with any good quality white fish like sea bass (zeebaars), red snapper (rode snapper) or tilapia.

Tod man pla (fried fish cakes)

Tod = fried. I'm not sure what 'man pla' means. Possibly: oil fish. So, 'tod man pla' would be 'fish fried in oil' (?).


Start by preparing the sweet & sour dip sauce.

100 gram sugar
50 ml. rice vinegar
2 teaspoons Thai fish sauce (nam pla)
1,5 tablespoon water
50 gram cucumber
2 chillies



1) Boil the sugar, rice vinegar and water for one minute and set aside to cool.

2) Cut the cucumber and chili in very small cubes and slices.

3) Mix the fish sauce, cucumber, chili and sugar-vinegar mixture (see 1) and set aside.



You need 500 grams white fish. I used cod, but any white fish will do.

Clean the fish. Make sure you take out all the bones with a fish bone tweezer.



Puree the fish in a blender.



The ingredients for the fish cookies:

* 40 grams yardlong bean (Dutch: kousenband, Thai: thua fak yao ถั่วฝักยาว) cut in very thin slices.
* Coriander leaves.
* 1 teaspoon sugar.
* Lime peel, shredded finely.
* 1 table spoon Thai fish sauce (nam pla).
* 1 table spoon Thai Red Curry paste (you can make this yourself but it's a lot of work and you only need one tablespoon for this recipe).
* 1 egg.



Mix the fish and ingredients by hand.



Make small balls and flatten them (should be 4 - 6 centimeter diameter).



Fry in hot oil. Roughly one minute each side. This is the tricky part. You want the inside to be cooked and the outside golden brown. It's not easy.



Serve Tod nam pla with dipping sauce. Or spoon the dipping sauce over the fish cakes. Serve with white rice for a whole meal. Otherwise it's a great snack.

Zonneballetjes

Literally: 'sun balls', but any name will do.

1 cup roasted sunflower seeds
1 cup dessicated coconut
2 - 3 tablespoons raisins (or more)
Around 1/3 cup of sunflower seed paste (similar to peanut butter but made from sunflower seeds) Use as much as you need.
1 - 2 tablespoons of Canadian maple syrup (or more)
1 teaspoon almond essence
1 teaspoon coriander powder

Grind roasted sunflower seeds in a blender and mix with other ingredients. Make 2 - 3 cm balls. No need to cook. Makes around 20 little balls.

Since they're sticky you can roll them in some dessicated coconut or roasted sesame seeds.

Alu gobi आलू गोभी (potatoes cauliflower)

Gobi:



Aloo / alu:



Ingredients:
1/2 tsp amchoor powder
1  cauliflower, cut into florets
1 bunch chopped coriander leaves
2 tsp coriander powder
1 tsp cumin seeds
1 tsp garam masala
1 tsp ginger-garlic paste (shred garlic and ginger to a paste).
2 green chill's.
1/4 cup oil
1 small onion
4  potatoes, cubed
1 tsp red chili powder
Salt to taste
3  tomatoes, chopped
3/4 tsp turmeric powder

Directions:
• Heat oil in a pan, saute cumin seeds, and ginger-garlic paste for a minute.

• Add crushed tomato,onion and green chilli and add turmeric cook till oil ozzes out.

 • Add rest of spices mixed in water (2 tsp coriander powder, 1 tsp garam masala, 1/2 tsp amchoor powder).

• Add poatoes. and cauliflower and salt. Fry for few minutes. 

• Lower the heat, cover and simmer for about 15 minutes until the vegetables are cooked.

• Sprinkle with chopped coriander leaves. Serve hot with naan, chapati or roti.