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Aromatic Moroccan Lamb Stew with Spinach and Chickpeas, made in the KitchenAid 6L Slow Cooker

14/05/2013 4 Comments

This recipe was featured in the Mothers’ Day edition of KitchenAid’s Top Table e-newsletter – you can find my full recipe on the KitchenAid website, and subscribe to Top Table here. KitchenAid Australia/New Zealand very kindly sent over a SlowCooker for me to play with – this is what happened.

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A dose of honesty, to start: I’m a pressure cooker girl. I love the intensity of pressure cooking, the ability to pull tender lamb shanks out of the pot in 15 minutes. But, I’m also a busy girl, and most days, arrive home with hunger that rivals Templeton’s from Charlotte’s Web.

For those of who us for are time-poor, whether it be due to full time work, parenting, school, or any reason really – the merits of a slow-cooker are undeniable. Knowing that when you return home – or surface from piles of work at home – there will be a fresh, real-food meal waiting for you, is among the greatest comforts I can imagine.

And so, with slow cooker in hand, I started experimenting. Soon enough, this adapted tagine came to life, rich with Australian lamb, ginger, cumin and coriander, greens, and red lentils to thicken. Very little effort for a healthy, satisfying dinner as soon as we arrived home (something worth noting: slow cookers are your friend when it comes to wholesome eating – stodge is yesterday’s news).

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As a first-time slow cooker user, I was impressed by the KitchenAid’s ease of use. Its three settings – high, medium and low – run on a timer that automatically switches to a Keep Warm setting when the meal is ready (so, no risk of overcooking). As with all KitchenAid products I’ve used, the Slow Cooker is sturdy, its base made of stainless steel and pot insert of heavy, easy-to-clean ceramic. The lid is light but air-tight, and uniquely features two little windows that allow you to stir or serve without taking the lid off and reducing the temperature – great for adding quick-cooking veggies toward the end.

I found the pot’s oval shape and large 6L capacity really handy – I’d have no trouble fitting in a lamb roast or whole chicken, but could just as easily make a stew, as I’ve done today, or a big batch of jam or chutney for jarring. As winter approaches, I’m thinking it would be a great use for boozy mulled cider when we have friends over… just a thought.

KitchenAid very generously offered to let me keep this Slow Cooker after I tested it out – thank you! With cold weather on its way, you can expect more slow-cooked experiments – I’d love to hear your thoughts! Until then, for this full recipe, visit the KitchenAid website.

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Filed Under: Main Dishes, Recipe Index Tagged With: , , , , , ,
Ricotta Stuffed Dates with Orange Blossom and Pistachio

Ricotta and Orange Blossom Stuffed Dates

07/05/2013 11 Comments

Ricotta Stuffed Dates with Orange Blossom and Pistachio

Plump medjool dates, velvety ricotta and a slight hint of flower water – my new favorite dessert. My husband, enamored with ricotta in general, likened them to Middle Eastern-style cannoli.

Dates are a natural complement to orange blossom water, and the ricotta’s creamy mellowness elevates this simple snack to dreamlike proportions. Soft and decadent, they beckon for sips of strong black tea or coffee in between bites to complete any meal. Or, elevenses perhaps?

Ricotta Stuffed Dates with Orange Blossom and Pistachio

All that’s required is a simple mix of the filling ingredients, and slicing the dates almost in half, to remove the pit. I piped the ricotta mixture into each date, then topped with crumbled pistachios. A zipper sandwich bag is a perfectly acceptable substitute for a piping bag (this is what I used, with an icing tip in the end), but in times of need, a trusty teaspoon won’t disappoint.

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Ricotta and Orange Blossom Stuffed Dates

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 10 stuffed dates

Serving Size: Serves 5 (2 per person)

Provisions

  • 10 medjool dates
  • 1/2 cup ricotta cheese
  • 1/2 tsp orange blossom water
  • 1/2 tsp pure vanilla extract
  • 3 tbsp pistachios, for garnish

Method

  1. Slice each date halfway through the center, until your knife hits the pit. Remove the pit and open up the date slightly without separating the halves.
  2. Mix the ricotta, orange blossom water and vanilla in a small bowl. Spoon the mixture into a piping bag (or a sandwich bag with one small corner cut off, or just use a spoon!) and fill the center of each date with ricotta until just overflowing.
  3. Crush the pistachios and sprinkle all over each date. Serve immediately or refrigerate until ready to serve.
http://www.wanderingspice.com/2013/05/07/ricotta-and-orange-blossom-stuffed-dates/

Audio pairing: Pharoahe Monch, “Push”

Filed Under: Desserts & Sweets, Mezze & Small Plates, Recipe Index, Snacks Tagged With: , , ,
Semolina and Syrup Slice (Namoura) | Wandering Spice

Auntie Maha’s Namoura (Semolina Syrup Slice)

05/05/2013 17 Comments

Semolina and Syrup Slice (Namoura) | Wandering Spice

Namoura is pure romance, pure pleasure, in the way only an Arabic sweet could be. It is rich and dense, semolina crumbling under the tongue, yet chewy and sweet, soaked in sticky flower syrup. Like my turmeric tea cake, the pan is greased with tahini rather than butter, mellowing each bite.

Several months ago, a weekend hankering led to spontaneous namoura baking; the result was divine, though markedly untraditional in its height and lighter texture. Shortly after, my mother mentioned that in fact, my aunt Maha is the family’s reigning queen of this dessert. Naturally, I begged my cousin Heba to extract this secret recipe from her mother.

Semolina and Syrup Slice (Namoura) | Wandering Spice

May I say, my first effort was a fine one. But this, friends, is the real deal. Though she now resides in Memphis, Tennessee, Maha’s heart remains in her native Gaza, Palestine, and it comes through in every bite of this namoura. It is traditional, gentle, and perfect. It’s just what I’d been looking for, under my nose all these years.

The recipe is easily halved, should you desire a smaller batch. The original quantities, just as Maha makes it, are included below.

P.S. it is very worth adding that Maha’s middle daughter, my cousin Nuha, is the fabulously stylish woman behind Habibi. And in February, she became a new mama! Pop over and say hello.

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Auntie Maha’s Namoura (Semolina Syrup Slice)

Prep Time: 15 minutes

Cook Time: 35 minutes

Calories per serving: You don\\\\

Provisions

  • 2 tbsp tahini
  • 4 cups semolina
  • 1 cup sugar
  • 1 1/4 cup + 1 tbsp butter, melted (traditionally ghee)
  • 1 1/4 cup yogurt
  • 1/4 tsp baking soda
  • 1 tbsp baking powder
  • 1/2 to 1 cup whole skinless almonds
  • 3 cups qater (sugar syrup - recipe found here)
  • Pinch of salt

Method

  1. Preheat oven to 190C / 375F. Grease the bottom and sides of a 9" x 11" baking pan with tahini.
  2. Combine the semolina, sugar and 1 1/4 cup butter in a large bowl until mostly smooth.
  3. Mix the baking soda and baking powder into the yogurt until incorporated. Add the yogurt mixture to the semolina, and mix well again.
  4. Press the mixture into the baking pan into one even layer. Slice into squares or diamonds (about 1-1/2" squares or to your desired size), pressing an almond into the middle of each square.
  5. Brush the top with the remaining tablespoon of melted butter and bake 35 minutes until the top is golden brown.
  6. Make the syrup (instructions here). Remove the namoura from the oven and pour the syrup all over the top. Allow to sit and absorb for 30 minutes, then serve with tea or coffee.

Notes

An original recipe by my aunt Maha Agez.

http://www.wanderingspice.com/2013/05/05/auntie-mahas-namoura-semolina-syrup-slice/

Audio pairing: Pete Rock, “A Little Soul”

Filed Under: Desserts & Sweets, Recipe Index, Snacks Tagged With: ,
Eggs and Figs from the farm

Simple pleasures

30/04/2013 13 Comments

Eggs and Figs from the farm

Fast and slow: that’s how I’d describe my life lately. Mid last month, I started a new job at an international arts festival. It’s challenging – many, many moving pieces at once – but exciting, and for the first time, I feel my passions and my career are aligned.

I feel fortunate to have been presented several opportunities relating to this blog, and have been a busy bee behind the scenes…which means the front end of this space has snailed along at a slower pace than usual. Many good things are on the way, including these two things and a few more. Thanks for bearing with me.

The simple things, like these fresh figs and eggs from our family farm, keep me going while I juggle multiple projects. They keep me grounded also, always knowing that in times of slight madness, serenity is always within an arm’s reach.

Filed Under: Uncategorized Tagged With: ,
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Sweet, Spicy, Smoky Roasted Almonds

26/04/2013 12 Comments

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I am about to bestow upon you the simplest recipe on Earth. It is also one of the most versatile. It is handy. It is there for you. Case in point:

You’re peckish; you want to peck on healthy stuff; you bought too many almonds from the bulk section; you’re mixing cocktails and need bar snacks; you’re watching the game; you’re reading on the balcony; your have fickle tastebuds and need a versatile snack to satisfy your every need… you see where I’m going with this.

Roasted almonds. Healthy, simple, complementary to any flavor sensation you desire. I’ve mixed mine with olive oil, smoked paprika, cayenne pepper and honey, because I needed some sweet and salty in my life. Just mix, roast for 15 minutes, and that’s it. Having a party? Make a few batches of different flavors and scatter around the bar.

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Sweet, Spicy, Smoky Roasted Almonds

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 1 cup roasted almonds

Provisions

  • 1 cup raw almonds
  • 1 tbsp olive oil
  • Heaped 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp honey
  • Generous pinch of salt, to taste

Method

  1. Preheat oven to 170C / 325F.
  2. Line a baking sheet with baking paper.
  3. Mix all ingredients together in a small bowl, until totally coated.
  4. Place in a single layer on the baking sheet, and bake 15 minutes until toasty.
  5. Set aside to cool and crisp up.
  6. Snack away.

Notes

Mix up any combination of spices that you like - cinnamon and nutmeg, cayenne pepper and cumin - the options are endless. Generally a ratio of one generous tsp of spices to one cup of almonds will allow for a strong flavor that doesn't overpower the nuts.

http://www.wanderingspice.com/2013/04/26/sweet-spicy-smoky-roasted-almonds/

Audio pairing: Toro Y Moi, “New Beat”

Filed Under: Basics and How-To's, Mezze & Small Plates, Recipe Index Tagged With: , , , , ,
Spinach and Feta Pie | Wandering Spice

Shereen’s Spinach Pie

21/04/2013 17 Comments

Spinach and Feta Pie | Wandering Spice

“Come over, we’re here, ” my sister says, “I’ll make spinach pie.”

It’s been nearly three years, but still feels like yesterday, the way our phone calls led to immediate visits. We lived 60km apart in Holland – she, with her husband and little boy (now two little boys!) in The Hague, me in Amsterdam. The trains left twice each hour, every hour. I knew exactly when to leave my tiny studio apartment with time to park my bike in the metallic tangle of Amsterdam Centraal railway station, to board the quick train to her place. In the sunnier, early months together, we’d lunch  on the balcony. Winter, in the kitchen.

These days, we’re 16,000km apart, but you’d never know it given how often we are texting, sending photos and Skyping. Today is her birthday, and because I miss her and am thinking of her, I made the one thing that always brings me back to her: her spinach pie.

Spinach and Feta Pie

She is a queen in the kitchen. She makes a mean pot of mussels Provençal, a killer berry cake, the best roasted veggies and many moons ago, taught me how to roll sushi at home (she loves Japanese food). But when I think of her, this savory treat always comes to mind. I think of how she made it when my life was in turmoil, and how she made it when things got interesting (with a particular Australian Man to whom I am now married). I remember how she made it just because it’s scrumptious, and because we could enjoy it together with tea from her enormous collection… and how thoughtful she was to send me home with the other freshly baked half.

In Holland, she uses bladerdeeg – puff pastry from the refrigerated section of her grocer. She lines a pie plate with one layer of dough, fills it with fresh spinach, a block of tangy Dodoni feta and an egg, tops with dough, and bakes until puffy and golden. It is impossible not to love.

Every time I have it, I think of her – today especially. Happy birthday, Shereen! I love you.

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Shereen’s Spinach and Feta Pie

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: One 8\" pie

Provisions

  • 2 sheets puff pastry, thawed according to package directions
  • 1 bag (approx 180grams) fresh baby spinach leaves
  • 200g feta cheese
  • 1 egg, whisked
  • Optional: 1 egg + 1 tbsp water, for eggwash

Method

  1. Preheat oven to 200C / 375F. Thaw puff pastry according to package instructions.
  2. Crumble the feta and add to a large mixing bowl with the spinach leaves and egg. Mix well so the spinach leaves are evenly coated.
  3. Line a pie dish with baking paper, and lay one sheet of puff pastry in the pie dish, to cover the base and sides. Add the spinach mixture, then cover with another sheet of puff pastry, folding over any overlapping edges if needed. Mix 1 egg with 1 tbsp water and brush all over the top of the pie.
  4. Bake for 30 minutes, until the top is puffed and deep golden brown, and the center of the pie has sunken slightly (this means the spinach has cooked).
  5. Remove from the oven and let stand 15 minutes. Slice and serve.

Notes

This is an original recipe by my sister, Shereen Abdul-Baki.

http://www.wanderingspice.com/2013/04/21/spinach-pie/

Audio pairing: Daft Punk, “Get Lucky”

Filed Under: Featured, Main Dishes, Recipe Index, Snacks, Uncategorized Tagged With: , ,
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Hello, Autumn

19/04/2013 5 Comments

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This is it, folks, the last of this year’s summer harvest from our vegetable garden: two zucchinis, a handful of baby eggplants, two gorgeous sweet red peppers and a bundle of San Marzano tomatoes.

We’ve had a very fortunate growing season, sometimes (usually) up to our ears with produce. It was the hottest summer in Melbourne’s history, but our plants persevered, singed leaves and all. A few hangers on remain – a tiny zucchini here, a half-eaten tomato there (we have rabbits), but soon enough we’ll return to the farm to rip everything out, compost it, and work the soil for a fresh batch of winter seeds.

Am I sad about summer’s dwindling presence? No. Winter in Melbourne is cold – very cold sometimes. But cold weather means more sneaky cafe duck-ins for coffee and bundling up in snuggly clothes, both of which I love. And we’ll still see the sun. This is Australia, after all.

Filed Under: Kitchen Garden, Recipe Index Tagged With:
Chicken Shawarma | Wandering Spice

Twice-Cooked Chicken Shawarma

14/04/2013 9 Comments

Chicken Shawarma | Wandering Spice

Shawarma: the Middle Eastern street food. Fast, fresh and affordable. Spiked with a tangy sumac, cardamom, cumin, ginger and cinnamon, it one-ups standard fast food in the seduction department, too. It’s certainly one of my favorites – admittedly an indulgence as streetside portions are often big enough for two (but who lets that get in the way).

Traditionally, shawarma meat – most authentically lamb, but chicken has become quite popular – is layered raw on a tall skewer, then roasted on a vertical spit. When the meat is gloriously brown and crispy on the outside, it is shaved off the spit, allowing the exposed meat underneath to brown in a continuous, heavenly fashion. The spicy shawarma is then tucked into Arabic bread (or served on a platter) with any combination of tomatoes, tabbouleh, hummus, lettuce or garlic sauce, and served hot.

Twice Cooked Chicken Shawarma | Wandering Spice

In the absence of a spit roast at home, we shawarma enthusiasts cook it on the stove or in the oven, or a combination as I’ve done today. Poaching the chicken first allows for quick cooking and tender meat with minimal fat. To get the crispy effect of the spit, I then shredded the meat, placed it in a roasting pan in a single layer, drizzled with olive oil and broiled until the tips were golden brown and the spices caramelized.

Rolled up in a fresh Arabic bread  (pita) pocket, smeared with hummus and dotted with fresh chopped tomatoes, cucumbers and mint, we were in healthy-street-food-at-home-heaven.

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Twice-Cooked Chicken Shawarma

Provisions

  • 2 boneless, skinless chicken breasts (about 500g / 1lb)
  • 1/2 a large onion, roughly chopped
  • 2 large garlic cloves
  • 2 tsp ground cumin
  • 1 tsp sumac
  • 1 tsp ground ginger
  • 1 tsp coriander
  • 1/2 tsp cardamom
  • Salt and pepper, to taste
  • Juice of 1/2 lemon
  • 2 tbsp olive oil, for broiling
  • Water

Method

  1. Place the chopped onion, garlic cloves and half of the cumin in a pot just large enough to fit the chicken breasts. Fill the pot halfway with water and bring to the boil. Add the chicken breasts and immediately reduce to a simmer. Add more water if needed to just cover the chicken. Simmer very gently for 5-10 minutes (depending on their size), then remove from the heat and let them cool in the cooking liquid.
  2. When cool enough to handle, remove and shred the chicken breasts. Remove the garlic cloves from the cooking liquid, mash with a fork, and add to the chicken. Preheat your broiler.
  3. Transfer the chicken to a roasting dish. Toss with the mashed garlic, spices, olive oil, lemon juice, and salt and pepper, to taste. Place under the broiler and roast 5-10 minutes, shaking the pan occasionally, until the tips of the chicken pieces are golden and crispy (it's OK if they dry out a little).
  4. Serve hot with Arabic bread, fresh tomatoes and cucumbers, hummus, tahini, or your favorite sauces.
http://www.wanderingspice.com/2013/04/14/twice-cooked-chicken-shawarma/

Audio pairing: Darwin Deez, “You Can’t Be My Girl”

Filed Under: Main Dishes, Recipe Index, Snacks Tagged With: , , , ,
Zucchini and Mixed Vegetable Soup | Wandering Spice

Simple zucchini and veggie soup

08/04/2013 12 Comments

Zucchini and Mixed Vegetable Soup | Wandering Spice

First, thank you for the outpouring of love regarding the Baklava Bakeoff and my BlogHer e-book article! The baklava results are in: I didn’t make it into the top 5 this year, but I’m thrilled to have been a semifinalist in this inaugural event, and will perfect my recipe for next year’s comp. I support any community initiative that celebrates our commonalities instead of highlighting our differences – what a bonus that it was all about food! Thank you again for your support and excitement. You are amazing and I love you.

Now, on to the main event. Earlier this week I was presented with a challenge: what to do with a zucchini twice the length of my head. To prove a point…

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Right. We got a little carried away in the veggie garden.

Soup was the answer. Simmered away with cream-fleshed potatoes, the lone carrot in the fridge, garlic and sweet browned onion, our oversized zucchini soup was a surprise hit, one we are sure to make again and again as the weather descends into chilly Autumn. I’d make this for lunch with friends – it’s dairy and meat free, which is a bonus both for budget and dietary needs – and I’d happily let it carry me through the afternoon at work.

Zucchini and Vegetable Soup | Wandering Spice

You could add cream if you like, but a good mashing potato will eliminate the need. Don’t be afraid to really let your onion brown – really brown. The caramelized sweetness provides a much needed boost to otherwise mild-mannered vegetables.

And to serve? Crusty bread is a must. We spoiled ourselves with pastizzi instead, a flaky Maltese pastry stuffed with ricotta cheese (you can find my recipe for them here). Highly indulgent, highly recommended.

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Simple Zucchini and Veggie Soup (Vegan)

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: 4 servings

Provisions

  • 1 onion, diced
  • 2 cloves garlic, diced
  • 1 carrot, diced
  • 2 medium-sized potatoes, diced (peels on)
  • 2 medium-sized zucchini, diced (peel on)
  • 1/2 tsp sweet paprika
  • 1/4 tsp cayenne pepper
  • 4 cups hot vegetable stock (roughly)
  • Salt and pepper, to taste
  • 1-2 tbsp olive oil, for sautéing
  • Optional: parmesan cheese, for garnish

Method

  1. Heat a large, heavy bottomed pot over medium-high heat. Add the oil and diced onion, and saute for 5-7 minutes, or until the onions are fragrant and browned (let them get some nice color - it adds loads of flavor). Add the garlic and saute together another 1 minute, until the garlic softens.
  2. Add the diced carrot, potatoes and zucchini, stirring to coat in the onion mixture. Add the paprika, cayenne, salt and pepper to taste, and cook another 2-3 minutes.
  3. Pour in enough hot vegetable stock to cover the vegetables by 1/2 an inch. Return the soup mixture to the boil, then reduce to a simmer. Partially cover the pot with the lid, and let simmer for 20-25 minutes, until the vegetables are soft.
  4. Puree the mixture with a stick blender (or a food processor) until smooth. Serve immediately sprinkled with parmesan cheese and crusty bread on the side.
http://www.wanderingspice.com/2013/04/08/simple-zucchini-and-veggie-soup/

Audio pairing: Bonobo, “Cirrus”

Filed Under: Kitchen Garden, Main Dishes, Recipe Index Tagged With: , , , , ,
Vanilla Rose Rice Pudding

News!

03/04/2013 21 Comments

Easter long weekend lingered leisurely, full of lazy coffees, time with family and yes, an egg hunt. Behind the scenes, the universe ticked away energetically, sprouting new projects and opportunities. I’m so glad to share with you today two of these very exciting developments.

Vanilla Rose Rice Pudding

News #1

My Rose-Vanilla Rice Pudding (above) along with a personal story about it, are going to be published in BlogHer’s new e-book, ROOTS: Where Food Comes From and Where It Takes Us!

BlogHer is a large, respected leader in the online publishing world, and for good reason. They have built an incredibly supportive community representing female writers, bloggers and thinkers across the globe, and I couldn’t be happier to be part of their first e-book devoted to food and its cultural connections. ROOTS is slated to be published by early June, just in time for their annual BlogHer Food Conference… sadly I can’t be there this year, as Texas is a bit of a hike from Australia. But I am very much looking forward to reading my peers’ submissions and learning more about how food moves them.

Almond Baklava Fingers

News #2

Remember my Almond Baklava? Well, a few weeks ago, a friend alerted me to a statewide baklava competition: the Baklava Bake Off, hosted by Australian Multicultural Foundation, Federation Square (a large public arts and events space in the center of Melbourne) and The Age newspaper. The Bake Off is a competition for home cooks and professionals that aims to crown the best baklava in the entire state of Victoria.

I submitted my application, and found out today that I’m a Top 10 finalist! So, this weekend, I’ll be furiously baking baklava and presenting it to a panel of judges (including Maha restaurant’s Shane Delia), and come next week, I’ll find out if I’ve made it to the final round. The recipe I submitted is a bit different to the one above – couldn’t give away all my secrets before a competition, I mean really.

That’s all for now. I’ll keep you posted on all the developments, including how to pick up your copy of ROOTS and, of course, how the baklava tasting goes. As always, I appreciate your support and watch this space!

Filed Under: Uncategorized
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