Orange & Pepper Sharmûlah

Sharmûlah or Chermoula (in Arabic: ‏شرمولة) is a kind of marinade used with fish, seafood and meat. There are many versions of this marinade, but there is alwaysfresh herbs, olive oil, garlic and lemon juice in it.

This version is prepared with orange juice, orange blossom water and green pepper. It's great with chicken or vegetables, such as slices of zucchini or eggplant, eiter for a tajine or a BBQ. 

Prep and cook time: 5 minutes

• 1 handfull fresh coriander leaves
• lemon juice of 1/2 lemon 
• 1 red onion
• 3 cloves garlic
• 1/2 cup olive oil
• 1/2 cup orange juice
• 2 teaspoons orange blossom water
• 2 table spoons pickled green pepper
• 3 teaspoons baharât
• 2 teaspoons cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon ground cardamom
• 1 teaspoon turmeric
• 2 teaspoons salt

Cut coriander, garlic and onion into piecees. Blend with all the other ingredients until you have a smooth marinade. That's it. Yes, really!

Enjoy your meal!

Shakshukah

Shakshûka is a dish Tunisian origins, that is now a staple of Tunisian, Algerian, and Moroccan cuisines, and is also popular in Israel. It's originally hot or very hot with chilies in the tomato sauce, but for breakfast I prefer a milder version.

By the way, it's not only great for breakfast or brunsh, but whenever you want a good, healthy & fast meal. 

Serves: 4
Prep and cook time: 30 min

• 4 large eggs
• 2 cans peeled tomatoes (400 grams each)
• 1 red sweet pepper
• 1 large onion
• 2 cloves garlic
• 1 teaspoon harissa (2 teaspoons if you like it hot)
• 1 tablespoon tomato paste
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander seeds
• 1 teaspoon ground cumin 
• 1 hand full fresh coriander leaves
• 1 teaspoon olive oil

Cut pepper, onion and garlic into pieces. In a large non-stick frying pan heat the olive oil, add pepper, onion and garlic and fry until the mixture starts to brown. Add harissa, tomato paste, cinnamon, coriander seeds and cumin. 

Cut the potatoes into pieces and add them (with the tomato sauce from the cans) to the pan. Cut half of the the coriander leaves into pieces and add them to the pan. Cook for 15 minutes, stir regularely. Add the eggs to the pan and cook for 10 minutes. 

Cut the rest of the coriander leaves.

Enjoy your meal!

Cream of Carrot & Pepper Soup

My favourite vegetable are carrots - and I really love this creamy carrot soup. It's sweet and salty, spicy and keeps you warm on a cold winter's day.

I got this recipe from my host mum Sarah in England. I lived with her family in Cornwall when I went to school there many many years ago.

For 3-4 servings:

• 4 large carrots, grated
• 3/4 litre vegetable stock
• 2 teaspoons honey
• 1 teaspoon pickled green peppercorns
• 1 cinnamon stick
• 2 pods star anise
• 1/2 teaspoon ground tumeric
• 1 teaspoon ground cardamom
• 4 tablespoons soy cream (you can use normal cow's milk cream of course, but soy cream tastes slightly different and I think it's better with this soup)

In a large cooking pot, cook carrots, peppercorns and vegetable soup until the carrots are soft. Purée the mixtrue using a blender. Put back into the cooking pot, add honey, cinnamon stick, star anise, tumeric, cardamom and cook for another 10 minutes. 

Stir in the soy cream. You can add some extra soy cream and some strips of carrot for decoration.

Enjoy your meal!