Loading Algeria E-cookbook
Turn the page
Berkoukech soup


Cuisine is influenced by the cooking of
African

Traditional Algerian cuisine, a colorful combination of Berber, Turkish, French, and Arab tastes, can be either extremely mild or packed with flavorful seasonings. Ginger, saffron, onion, garlic, coriander, cumin, cinnamon, parsley, and mint are essential in any Algerian pantry.
Couscous , the national dish, is often mistaken as a grain itself, rather than pasta. The pasta dough is a mixture of water and coarse, grainy semolina wheat particles. The dough is then crumbled through a sieve to create tiny pellets. Algerians prefer lamb, chicken, or fish to be placed on a bed of warm couscous, along with cooked vegetables such as carrots, chickpeas, and tomatoes, and spicy stews. Couscous can also be used in desserts by adding a variety of ingredients, such as cinnamon, nutmeg, dates, and figs.
No Algerian meal would be complete without bread, normally a long, French loaf. Similar to Middle Eastern customs, bread is often used to scoop food off of a plate or to soak up a spicy sauce or stew. More traditional Berber families usually eat flat, wheat bread.
Mechoui , a roasted whole lamb cooked on an outdoor spit, is usually prepared when a large group of people gathers together. The animal is seasoned with herb butter so the skin is crispy and the meat inside is tender and juicy. Bread and various dried fruits and vegetables, including dates (whose trees can thrive in the country's Sahara desert), often accompany mechoui .

Appetizer
Eggplant-walnut paté  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:45 minutes
1 large eggplant
1 cup walnut pieces
2 teaspoons fresh gingerroot, peeled, grated, and finely chopped
2 cloves garlic, mashed
1 tablespoon extra-virgin olive oil
1/8 teaspoon ground allspice
salt and hot pepper sauce to taste

Preheat oven to 450°F.
Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the gingerroot, garlic, and olive oil. Process until smooth. Add the ground walnuts and allspice, and process until smooth.
Season to taste with the salt, and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.

Appetizer
Bruschetta orzo salad  Print Recipe


Serves: 2
Preparation time: 15 minutes
Cooking time:None
3/4 cup orzo, freshly cooked, rinsed and drained
2 medium Italian tomatoes, cored, seeded and chopped
2 tablespoons chopped black olives
1/2 cup red onion finely diced
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil
Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread

Appetizer
Peas and ricotta falafels  Print Recipe

Perfect as a snack or appetizers
Serves: 4
Preparation time:10 minutes
Cooking time:15 minutes
1 14-oz can white cannellini beans, rinsed and drained
3/4 cup peas, thawed
1/2 cup onion, chopped
1/2 cup ricotta cheese
2 cloves garlic, chopped
1 tablespoon chopped parsley
1 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon all purpose flour
salt and pepper, to taste
Canola or vegetable oil, for frying
If using fresh peas, add to a pot of salted boiling water, and cook for about 3 to 5 minutes, until tender. Drain the water and cool the peas completely.

Combine all ingredients (except the oil) in the bowl of a food processor. Pulse until the mixture is well-combined, but not puréed. Adjust seasoning as necessary.

Heat about 1/4 cup of oil in a skillet over medium heat, until it reaches 350°F.

Meanwhile, form the mixture into small patties. Prepare a paper towel-lined baking sheet and set aside. Fry the patties in batches, a couple at a time, without crowding the pan. Cook, turning occasionally, until golden-brown, about 5 minutes. Transfer to the prepared baking sheet to cool. Repeat with the remaining patties, and then serve immediately.

Appetizer
Panisses  Print Recipe

Panisses are chickpea fritters made from garbanzo flour. A similar recipe, the polenta fries, are made of cornmeal.(see the recipe: polenta fries) The fried Panisses have a delicate, crispy exterior and a soft and creamy interior.
Serves: 6
Preparation time:20 minutes
Cooking time:15 minutes
270 g (2 ¼ cups) chickpea flour
1 liter (4 cups)vegetable or chicken broth
2 garlic cloves, finely chopped
oil, for frying
Salt and pepper
Fleur de sel (optional)
FOR THE PESTO DIP:
50 g pine nuts
½ a clove of garlic
50 g Parmesan cheese
1 bunch of fresh basil
extra virgin olive oil
2 tablespoons white wine vinegar
Oil a 33 x 23-cm (13 x 9-inch) rectangular pan and line with parchment paper, letting it hang over the sides.
In a bowl, combine the chickpea flour with half the broth (500 mL / 2 cups) using a whisk.
In a saucepan, bring the remaining broth (2 cups / 500 mL) and garlic to a boil. Drizzle in the chickpea paste, stirring constantly with a whisk. Add salt and pepper. Simmer for 5 minutes while stirring. Spread over the prepared pan in a thin even layer. Cover and refrigerate for 2 hours or until firm to touch.
On a work surface, gently unmold the dough. Cut into 48 sticks, or into 4 strips crosswise and 12 lengthwise.
In a large skillet over medium heat, heat 1 cm (½ inch) of oil until the temperature reaches 165 ° C (325 ° F). Line a baking sheet with paper towels.
Fry about a quarter of the sticks at a time, about 6 to 8 minutes or until golden brown and crisp, turning halfway through cooking. Drain on absorbent paper. Continue with the rest of the sticks.
Eat as an aperitif with a little fleur de sel, to taste.
PESTO DIP:
For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.

Appetizer
Eggplant papeton  Print Recipe

Papeton is a flan made with eggplant. The Provence specialty originated from Avignon.
Serves: 4
Preparation time: 30 minutes
Cooking time:30 minutes
2 medium eggplants
2 medium shallots, chopped
2 ounces olive oil
1 ounce butter
3 eggs, beaten
1/2 cup light cream
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Aromat seasoning
1 cup light tomato sauce .
Preheat oven at 350 degrees.
Peel eggplants. Cut into squares. Remove seeds.
Sauté shallots in oil and butter. Add eggplants. Cook for 10 minutes stirring occasionally to prevent sticking.
Puree mixture in food processor. Beat in eggs, cream, and cornstarch. Season well.
Pour into buttered oven proof individual dishes. Bake until mixture is firm.
Unmold on plates and serve with hot tomato sauce or marinara sauce

Appetizer
Asparagus and spinach salad  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:12 minutes
1/2 pound fresh asparagus
4 cups fresh spinach leaves
1 garlic clove, halved
8 slices baguette

For dressing:
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 tablespoons chicken stock
2 tablespoons canola oil
salt and pepper to taste
Clean and cut the tender part of asparagus into 2-inch pieces.
Boil for 5 minutes. Refresh under cold water.
Clean and spin dry spinach. Cut into bite size pieces.
Rub both sides of bread with garlic. Toast bread until golden. Cut into small squares.
Dressing:
In a medium bowl whisk the dressing ingredients together. Combine spinach and asparagus.
Toss with dressing. Sprinkle toasted bread over salad.

Appetizer
Crispy kale chips  Print Recipe


Serves: 4
Preparation time:10 minutes
Cooking time:30 minutes
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet.
Bake until crisp, turning the leaves halfway through, about 30 minutes.
Toss with the olive oil and salt.
Serve as finger food.

Appetizer
Butternut squash and caramelized onion flatbread  Print Recipe

A wonderful recipe for a Fall or winter season showing the colors of this dish. Prep and cook time are for flatbread only. If you're making the caramelized onions and butternut squash on the same day you're making the flatbread, allow about an extra hour.
Serves: 4
Preparation time:1 hour
Cooking time:1 hour
Roasted Butternut Squash
1 butternut squash cut into 1/2-inch chunks
2 tbsp olive oil
salt + pepper to taste
Caramelized Onions
2 tbsp olive oil
2 large onions halved & thinly sliced
salt + pepper to taste

1 prepared pizza crust
1/2 cup Fontina or Italian blend cheese shredded
2 tsp olive oil
2 tbsp sage leaves cut into ribbons
2 tbsp toasted walnuts chopped (optional)
Roasted Butternut Squash
Preheat oven to 400°F.
Spread squash onto a rimmed baking sheet; drizzle sheet with 1 tablespoon of olive oil, sprinkle with salt and pepper and toss to coat.
Bake for 45–50 minutes or until tender.
Caramelized Onions
Heat oil in a large skillet over low heat.
Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first and more often as onions begin to brown, about 30 to 40 minutes.
Season with freshly ground pepper.
Preheat oven to temperature indicated on pizza crust package.
Top crust with caramelized onions, cheese, and squash.
Bake for time on package or until squash is heated through and cheese has melted.
While pizza is baking, heat oil in small skillet over medium high heat. Add sage leaves and saute, stirring constantly, for about 3 minutes or until leaves are crispy, but still green.
Sprinkle sage leaves and walnuts on pizza before serving.

Main
Berkoukech soup  Print Recipe

The name of this soup refers to a specific type of couscous called berkoukes. Israeli or pearl couscous are good substitutes. Berkoukes soup is found in North Africa and in the Middle East.
Serves: 6
Preparation time:20 minutes
Cooking time:1 hour 20 minutes
1 tbsp olive oil
1 large onion, chopped
1/2 lb boneless chicken, beef or lamb, trimmed of excess fat and cut into 1-inch pieces
2 medium tomatoes, chopped
1 tsp tomato paste
1 tsp paprika
1/2 tsp ground coriander
1/2 tsp ground ginger
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 can chickpeas, drained
2 small zucchini, diced
2/3 cup uncooked Israeli couscous
Salt and pepper, to taste
Chopped cilantro, to serve
1. In a large pot or Dutch oven, heat oil over medium heat. Add onions and sauté until translucent. Add meat, tomatoes, tomato paste, paprika, coriander, ginger and garlic. Season with salt and pepper and cook for 5-10 minutes, stirring occasionally, until meat is lightly browned.

2. Add carrots and celery. Add 5 cups of water. Bring to a boil, reduce to a simmer, and cook, covered, for about one hour, until meat is cooked and beginning to become tender.

3. Add the chickpeas and zucchini. Cook for 20 minutes more, until zucchini is softened.

4. If you plan to serve the soup right away, add the couscous directly to the pot and cook according to package directions. If you prepare the soup ahead of time, save this step until just before serving, as the couscous will continue to absorb liquid.

5. Garnish with chopped cilantro and serve.

Main
Chicken couscous  Print Recipe

The Chicken Couscous is a flavorful and healthy dish with exotic spices but still simple enough to make any day of the week. Pearl couscous, sometimes also called Israeli couscous is the same as regular couscous but just a bit bigger and sometimes comes in various colors.
Serves: 8
Preparation time:20 minutes
Cooking time:1 hour 30 minutes
3 tablespoon Moroccan spice blend recipe below
4 chicken breasts about 1 1/2 lbs, boneless and skinless
2 tablespoon olive oil
1 large onion chopped
5 cloves garlic minced
1/2 cup golden raisins
14 ounce chickpeas (1 can) drained and washed
14 ounce fire roasted tomatoes (1 can)
3 cups chicken broth low sodium
1 cup pearl couscous dry
4 cups kale rinsed and roughly chopped

Moroccan Spice Blend

1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon allspice
1 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 teaspoon cardamom
Preheat oven to 375 F degrees.
Combine all the Moroccan spice blend ingredients together. The recipe should yields about about 3 tbsp.

Season the chicken breasts with 2 tbsp of the Moroccan spice blend thoroughly. Use more as preferred.
In a large Dutch Oven or a oven safe pot, heat the olive oil over medium-high heat. When the oil is hot add the chicken breasts and sear on both sides until browned, about 2 to 3 minutes per side.
The chicken will not be cooked through at all, it will just be crispy on the outside. Transfer the chicken from the pot to a plate and set aside.

Add the onion and garlic to the pot and saute for about 3 minutes until onion softens and becomes translucent and garlic is aromatic. add the remaining 1 tbsp of the Moroccan spice blend and stir.

Add the golden raisins, chickpeas, fire roasted tomatoes, chicken broth, couscous and stir well. Gently stir in the kale. Bring to a boil, then add the chicken breasts back.

Cover the pot with a lid and place in the oven. Cook in the oven for 30 minutes with the lid on, then remove the lid and cook for an additional 30 minutes.

Main
Chicken salad  Print Recipe


Serves: 4
Preparation time: 15 minutes
Cooking time:None
12 ounces cooked chicken
4 ounces diced celery
20 pieces pecans
1 diced shallot
2 hard cooked eggs, chopped
1 teaspoon lemon juice
1/2 cup mayonnaise
salt and white pepper to taste
8 leaves lettuce
Dice chicken. Combine with celery, nuts, shallots,chopped hard cooked eggs, and lemon juice.
Fold in mayonnaise and season with salt and pepper. Serve on lettuce leaf.

Main
Moroccan spiced chickpea soup  Print Recipe


Serves: 6
Preparation time: 10 minutes
Cooking time:1 hour
1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach
Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

Main
Bruschetta orzo salad  Print Recipe


Serves: 2
Preparation time: 15 minutes
Cooking time:None
3/4 cup orzo, freshly cooked, rinsed and drained
2 medium Italian tomatoes, cored, seeded and chopped
2 tablespoons chopped black olives
1/2 cup red onion finely diced
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil
Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread

Main
Crispy kale chips  Print Recipe


Serves: 4
Preparation time:10 minutes
Cooking time:30 minutes
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet.
Bake until crisp, turning the leaves halfway through, about 30 minutes.
Toss with the olive oil and salt.
Serve as finger food.

Main
Butternut squash and caramelized onion flatbread  Print Recipe

A wonderful recipe for a Fall or winter season showing the colors of this dish. Prep and cook time are for flatbread only. If you're making the caramelized onions and butternut squash on the same day you're making the flatbread, allow about an extra hour.
Serves: 4
Preparation time:1 hour
Cooking time:1 hour
Roasted Butternut Squash
1 butternut squash cut into 1/2-inch chunks
2 tbsp olive oil
salt + pepper to taste
Caramelized Onions
2 tbsp olive oil
2 large onions halved & thinly sliced
salt + pepper to taste

1 prepared pizza crust
1/2 cup Fontina or Italian blend cheese shredded
2 tsp olive oil
2 tbsp sage leaves cut into ribbons
2 tbsp toasted walnuts chopped (optional)
Roasted Butternut Squash
Preheat oven to 400°F.
Spread squash onto a rimmed baking sheet; drizzle sheet with 1 tablespoon of olive oil, sprinkle with salt and pepper and toss to coat.
Bake for 45–50 minutes or until tender.
Caramelized Onions
Heat oil in a large skillet over low heat.
Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first and more often as onions begin to brown, about 30 to 40 minutes.
Season with freshly ground pepper.
Preheat oven to temperature indicated on pizza crust package.
Top crust with caramelized onions, cheese, and squash.
Bake for time on package or until squash is heated through and cheese has melted.
While pizza is baking, heat oil in small skillet over medium high heat. Add sage leaves and saute, stirring constantly, for about 3 minutes or until leaves are crispy, but still green.
Sprinkle sage leaves and walnuts on pizza before serving.

Main
Peas and ricotta falafels  Print Recipe

Perfect as a snack or appetizers
Serves: 4
Preparation time:10 minutes
Cooking time:15 minutes
1 14-oz can white cannellini beans, rinsed and drained
3/4 cup peas, thawed
1/2 cup onion, chopped
1/2 cup ricotta cheese
2 cloves garlic, chopped
1 tablespoon chopped parsley
1 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon all purpose flour
salt and pepper, to taste
Canola or vegetable oil, for frying
If using fresh peas, add to a pot of salted boiling water, and cook for about 3 to 5 minutes, until tender. Drain the water and cool the peas completely.

Combine all ingredients (except the oil) in the bowl of a food processor. Pulse until the mixture is well-combined, but not puréed. Adjust seasoning as necessary.

Heat about 1/4 cup of oil in a skillet over medium heat, until it reaches 350°F.

Meanwhile, form the mixture into small patties. Prepare a paper towel-lined baking sheet and set aside. Fry the patties in batches, a couple at a time, without crowding the pan. Cook, turning occasionally, until golden-brown, about 5 minutes. Transfer to the prepared baking sheet to cool. Repeat with the remaining patties, and then serve immediately.

Main
Asparagus and spinach salad  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:12 minutes
1/2 pound fresh asparagus
4 cups fresh spinach leaves
1 garlic clove, halved
8 slices baguette

For dressing:
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 tablespoons chicken stock
2 tablespoons canola oil
salt and pepper to taste
Clean and cut the tender part of asparagus into 2-inch pieces.
Boil for 5 minutes. Refresh under cold water.
Clean and spin dry spinach. Cut into bite size pieces.
Rub both sides of bread with garlic. Toast bread until golden. Cut into small squares.
Dressing:
In a medium bowl whisk the dressing ingredients together. Combine spinach and asparagus.
Toss with dressing. Sprinkle toasted bread over salad.

Main
Panisses  Print Recipe

Panisses are chickpea fritters made from garbanzo flour. A similar recipe, the polenta fries, are made of cornmeal.(see the recipe: polenta fries) The fried Panisses have a delicate, crispy exterior and a soft and creamy interior.
Serves: 6
Preparation time:20 minutes
Cooking time:15 minutes
270 g (2 ¼ cups) chickpea flour
1 liter (4 cups)vegetable or chicken broth
2 garlic cloves, finely chopped
oil, for frying
Salt and pepper
Fleur de sel (optional)
FOR THE PESTO DIP:
50 g pine nuts
½ a clove of garlic
50 g Parmesan cheese
1 bunch of fresh basil
extra virgin olive oil
2 tablespoons white wine vinegar
Oil a 33 x 23-cm (13 x 9-inch) rectangular pan and line with parchment paper, letting it hang over the sides.
In a bowl, combine the chickpea flour with half the broth (500 mL / 2 cups) using a whisk.
In a saucepan, bring the remaining broth (2 cups / 500 mL) and garlic to a boil. Drizzle in the chickpea paste, stirring constantly with a whisk. Add salt and pepper. Simmer for 5 minutes while stirring. Spread over the prepared pan in a thin even layer. Cover and refrigerate for 2 hours or until firm to touch.
On a work surface, gently unmold the dough. Cut into 48 sticks, or into 4 strips crosswise and 12 lengthwise.
In a large skillet over medium heat, heat 1 cm (½ inch) of oil until the temperature reaches 165 ° C (325 ° F). Line a baking sheet with paper towels.
Fry about a quarter of the sticks at a time, about 6 to 8 minutes or until golden brown and crisp, turning halfway through cooking. Drain on absorbent paper. Continue with the rest of the sticks.
Eat as an aperitif with a little fleur de sel, to taste.
PESTO DIP:
For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.

Main
Goat cheese and sun-dried tomato toasts  Print Recipe

These simple, colorful little cheese toasts can be served as an appetizer or alongside a green salad.
Serves: 6
Preparation time: 15 minutes
Cooking time:10 minutes
5 ounces goat cheese
1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper

Preheat the oven to 425 degrees. In a mixing bowl, combine the cheese and cream together.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.

Main
Eggplant-walnut paté  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:45 minutes
1 large eggplant
1 cup walnut pieces
2 teaspoons fresh gingerroot, peeled, grated, and finely chopped
2 cloves garlic, mashed
1 tablespoon extra-virgin olive oil
1/8 teaspoon ground allspice
salt and hot pepper sauce to taste

Preheat oven to 450°F.
Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the gingerroot, garlic, and olive oil. Process until smooth. Add the ground walnuts and allspice, and process until smooth.
Season to taste with the salt, and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.

Main
Eggplant papeton  Print Recipe

Papeton is a flan made with eggplant. The Provence specialty originated from Avignon.
Serves: 4
Preparation time: 30 minutes
Cooking time:30 minutes
2 medium eggplants
2 medium shallots, chopped
2 ounces olive oil
1 ounce butter
3 eggs, beaten
1/2 cup light cream
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Aromat seasoning
1 cup light tomato sauce .
Preheat oven at 350 degrees.
Peel eggplants. Cut into squares. Remove seeds.
Sauté shallots in oil and butter. Add eggplants. Cook for 10 minutes stirring occasionally to prevent sticking.
Puree mixture in food processor. Beat in eggs, cream, and cornstarch. Season well.
Pour into buttered oven proof individual dishes. Bake until mixture is firm.
Unmold on plates and serve with hot tomato sauce or marinara sauce

Dessert
Honey lavender ice cream  Print Recipe


Serves: 6
Preparation time: 1 hour
Cooking time:6 minutes
1 1/2 cups heavy cream
1/2 cup half-and-half
1 tablespoon dried lavender leaves (pesticide-free)
5 large egg yolks
5 tablespoons honey
1 tablespoon Benedictine liqueur
Make ice cream:
Bring cream, half-and-half and lavender just to a boil in a heavy saucepan. Pour through a fine sieve into a measuring cup.
Whisk together yolks, honey, and Benedictine in a bowl, then add hot cream mixture in a slow stream, whisking.
Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 175 degrees F. (do not let boil). Pour custard through a fine sieve into a clean bowl and cool. Chill, covered, until cold, at least 2 hours.
Freeze in an ice-cream maker to manufacturer's instructions.

Dessert
Poached pears with spiced caramel sauce  Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:25 minutes
For poached pears:
4 juice oranges
1 lemon, halved
8 cups water
2 cups sugar
6 firm-ripe Anjou pears

For caramel:
1/2 cup sugar
1/4 cup packed light brown sugar
1 1/2 cups heavy cream
1 whole clove
5 cardamon pods
1/4 teaspoon fennel seeds
1/4 teaspoon black peppercorns
2 (3-inch) cinnamon sticks
3 tablespoons chopped toasted almonds or hazelnuts
Poach pears:
Remove zest of orange in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, sugar, and zest.
Peel pears, leaving stems attached, and add to pot. Simmer pears until just tender, and cool in liquid. (Poached pears will continue to cook a bit as they cool).
Make caramel:
Put sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork until a deep golden caramel.
Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamon pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring until caramel is dissolved and sauce is reduced to about 1 1/2 cups, about 10 minutes.
Pour sauce through a sieve and cool to just warm. Assemble dessert: Drain pears and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts.

Dessert
Lemon yummy dessert  Print Recipe


Serves: 8
Preparation time: 40 minutes
Cooking time:45 minutes
FOR THE MERINGUE:

4 egg whites
1/2 teaspoon cream of tartar
1/2 cup confectioner's sugar

In the bowl of an electric mixer, whip egg whites with cream of tartar until they are frothy and form soft peaks. Whip until stiff. Slowly add sugar and continue whipping until they are glossy and form stiff peaks.
Place in a 9-inch by 13-inch greased and floured pan. Bake 45 min. at 245 degrees. When lightly browned, turn off oven and leave the meringue to dry in oven for about one half hour.

FOR THE LEMON FILLING

1 cup white sugar
1 cup water
2 tablespoons butter
4 tablespoons cornstarch
6 tablespoons lemon juice
1 teaspoon grated lemon peel
3 egg yolks
2 tablespoons milk

FOR THE TOPPING
1 pint heavy cream
3 tablespoons white sugar
1 teaspoon vanilla
FOR THE MERINGUE:

In the bowl of an electric mixer, whip egg whites with cream of tartar until they are frothy and form soft peaks. Whip until stiff. Slowly add sugar and continue whipping until they are glossy and form stiff peaks.
Place in a 9-inch by 13-inch greased and floured pan. Bake 45 min. at 245 degrees. When lightly browned, turn off oven and leave the meringue to dry in oven for about one half hour.

FOR THE LEMON FILLING

Combine sugar, water and butter. Heat until sugar dissolves. Add cornstarch blended with cold water. Cook until clear. Add lemon juice and peel. Add egg yolks which have been beaten with milk. Stir constantly till mixture bubbles.
Remove from heat and cool. Cover while cooling to prevent too much thickening on surface.

FOR THE TOPPING

Whip heavy cream with sugar and vanilla until stiff. Spread about a 1/3 of whipped cream on meringue layer. Spread lemon filling on whipped cream, then place remaining whipped cream on lemon filling. Refrigerate overnight.
* Cool whip can be used

Dessert
Millefeuille Prince Albert  Print Recipe

Originally, this pastry was designed by Giuseppe Battistini, pastry chef at the Hôtel de Paris, on the occasion of Prince Albert's baptism on April 20, 1958. With its plate of caramelized puff pastry, diplomat cream and strawberry carpaccio topped with vanilla syrup, Prince Albert millefeuille is a delicacy that the Grimaldis never tire of.
Serves: 5
Preparation time:30 minutes
Cooking time:40 minutes
Caramelized puff pastry

1 pound puff pastry
2 tbsp powdered sugar

Diplomat Pastry Cream
2 cups milk
2 tsp vanilla extract
4 egg yolks
1/2 cup sugar
1/4 cup cornstarch
pinch of salt
2 tbsp unsalted butter
1 cup heavy cream
1 teaspoon instant vanilla pudding

1-1/2 lbs fresh strawberries, sliced
Powdered sugar, for dusting the top
Icing
65 g (1/2 cup) icing sugar
2 teaspoons of water
1 oz (30 g) dark chocolate
1. Prepare the Diplomat cream.
Whisk the egg yolks and sugar until slightly pale. Incorporate the cornstarch and salt.
2. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring. Remove from heat and add vanilla extract.
Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Refrigerate until chilled. Whip the cold heavy cream with vanilla pudding to medium peaks.Fold a few spoonfuls of the custard into the cream. Gradually add the rest of the custard.
3.
4. Preheat the oven to 330F (165C). Butter a baking sheet and line with parchment paper.
5. On a floured surface roll out the puff pastry dough to a rectangle of 1/10 inch (2mm) thickness.
6. Using the rolling pin transfer the dough to the prepared baking sheet. Prick the dough with the fork and cover with another sheet of parchment paper. Place another baking sheet on top to prevent the dough from puffing too much.
7. Bake for about 25-30 minutes until lightly golden. Remove from the oven and allow to cool completely.
8. Preheat the oven to 465F 240C .
9. To caramelize the pastry, sprinkle about 1 tbsp of powdered sugar, in a thin layer over the baked pastry. Bake for few minutes using the broil function until the sugar is melted.
10. Caramelize the other side of the puff pastry too.
11. When chilled trim the edged and cut the puff pastry in 3 rectangles.
12. Assemble the millefeuille. Place one layer of caramelized puff pastry on the serving plate. Fill a pastry bag fitted with a 1/2-inch plain round tip with pastry cream. Spread pastry cream over the top and add strawberries. Place another layer of puff pastry on top of the filling. Add pastry cream, raspberries and the last layer of pastry.

Icing
9. In a bowl, combine the sugar and water. Reserve.
Glaze the top of the millefeuille.
Place the chocolate in a bowl. Melt in the microwave. Shape a small cone out of parchment paper and place the melted chocolate in it. Cut off the tip of the cone.
9. Draw straight lines on the frosting, then slide a knife in opposite directions to form marbled patterns.

13.Allow to chill in the fridge for a couple of hours or overnight before cutting it for serving. Sprinkle with powdered sugar before serving.
The original Diplomat cream calls for gelatin. Adding a teaspoon of instant vanilla to the cream before whipping helps to stabilize the cream and adds a vanilla flavor.

Dessert
Upside-down peach cake  Print Recipe

   
Serves: 8
Preparation time: 30 minutes
Cooking time:55 minutes
8 ripe peaches (fresh, canned or frozen)
3 teaspoons soft butter
1/2 cup sugar
6 tablespoons (3/4 stick) soft butter
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cup cake flour
1 1/2 teaspoon baking powder
pinch salt
melted apricot glaze or strawberry jam
Preheat oven at 350 degrees.
Blanch and peel 8 ripe peaches. Cut in halves. Or use canned or frozen peaches. Slice 1 inch thick.
Butter a 9-by 1 1/2-inch round cake pan with 3 tablespoons soft butter, and sprinkle with 1/2 c. sugar over butter. Arrange peaches close together in a circle in the pan.
In an electric mixer, cream 3/4 stick (6 tablespoons) soft butter with 1/2 cup sugar. Beat in 1 egg, and 1 teaspoon vanilla.
Sift together 1 1/4 cup cake flour, 1 1/2 teaspoons baking powder, and a pinch salt and combine into butter sugar mixture.
Gradually stir in flour batter over peaches, smoothing top.
Bake cake 55 minutes to 1 hour, or till brown.
Cool on rack for 10 min.
Invert on a platter. Brush peaches with melted apricot glaze or strained strawberry jam. Serve with whipped cream.

Dessert
Frozen orange soufflés  Print Recipe

Can be prepared a week ahead.
Serves: 6
Preparation time: 20 minutes
3 medium oranges (tangelos or navels)
1 1/2 pints vanilla ice cream
6 ounces frozen concentrated orange juice
1/2 cup orange marmalade

Prepare the orange shells: Cut the oranges across in halves. Remove some of the pulp from the orange halves and cut a thin slice off the bottom to level shells. Fit the orange shells with a band of foil, doubled, to form a standing collar extending 1 1/2-inch above orange shells.
In a mixing bowl, combine the ice cream and orange juice concentrate. Soften and mix well to combine. Fill the prepared orange shells, level with the foil.

Freeze for 2 to 3 hours. Just before serving coat the top of each soufflé with orange marmalade. Remove the foil surrounding shells and serve.

Dessert
Creamy lemon custards  Print Recipe

This is a rich and creamy recipe.
Serves: 6
Preparation time: 15 minutes
Cooking time:20 minutes
1/2 cup sugar
2 large eggs
2 egg yolks
1/2 cup lemon juice
1 teaspoon grated lemon rind
1 cup heavy cream or light cream
raspberries (optional)
Preheat oven to 350 degrees. Select a roasting pan to fit six 1/2-cup ramekin or custard cups.
In medium bowl, whisk sugar and eggs until a creamy texture appears.
Mix in lemon juice, lemon rind and cream . Set aside.
Divide lemon custard evenly among the five ramekins or custard cups. Pour hot water into roasting pan to come half way up sides of custards.
Bake for about 20 minutes or until set.
Remove custards from pan. Allow to cool slightly. Cover each custard with plastic wrap. Chill until ready to serve.
As an option, garnish with raspberries before serving.

Dessert
Orange raisin cake  Print Recipe


Serves: 8
Preparation time: 25 minutes
Cooking time:50 minutes
1 large orange, unpeeled
3/4 cup boiling water
1 large egg
1/2 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup light brown sugar
3/4 cup raisins
1/2 cup nuts, chopped (walnuts or pecans)
Preheat oven to 350 degrees.
Cut orange into pieces. Remove seeds.
Put in blender with boiling water. Blend until smooth. Add egg and oil. Blend a few minutes more.
Combine remaining ingredients in a bowl and stir well.
Add liquid from blender to the dry ingredients. Stir until just blended.
Pour into greased 9-inch by 5-inch by 3-inch loaf pan or into 3 mini loaf pans. Bake about 50 minutes. Unmold on cake rack.
conversion of liquids
Type a value in one of the inputs below to convert into other units.
Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
USA
UK, Canada
Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp
Weights
Type a value in one of the inputs below to convert into other units..

Kilogramms :  kg
Gramms :  g
Pounds :  lb
Ounces :  oz

Temperatures

Type a value in one of the inputs below to convert into other units.

Degrees Celsius :  °C
degrees Fahrenheit :  °F

Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
  • Mediterranean Complete E-cookbook
  • Italy Complete E-cookbook
  • France Complete E-cookbook
  • Spain Complete E-cookbook
  • Canada Complete E-cookbook
  • Canada Complete E-cookbook
1 2 3 4 5 6

As the sun rises or sets in Algeria

"May every sunrise hold more promise, and every sunset hold more peace."

The {Page Turner} E-Cookbooks Library on a world cooking journey
29 Recipes

8 Appetizers

13 Main dishes

8 Desserts