what's cooking?

[Gert van Santen]

Niall Munnelly schreef:
> On Wed, Jul 02, 2008 at 04:44:00PM +0200, Joost Schuttelaar wrote:
>> Veggie biryani... mmm.
> 
> Locally-made pork and wine sausages from down the road,
> served on toast with a smear of homemade harissa.
> 
> Harissa:
> 
> Blend two large sweet red peppers and one of medium heat
> with a stick blender into a paste.  Stir in plenty of olive
> oil, add coarse-ground salt, black pepper and lime juice to
> taste.  Refrigerate in a sealed jar for two days, allowing
> the ingredients to coalesce into bright red awesomeness.

I make that too, sometimes. Almost the same recipe, but I add red 
chilli's for, well, you know... :-)
Sometimes I "experiment" and add garlic and/or cummin and some 
cinnamon.

BTW, cinnamon. If you want to give your tomato sauce (esp. in 
lasagne and moussaka) an eastern mediterranean taste, add just a 
tad of cinnamon. :-)

-- 

:-)

G e r t  v a n  S a n t e n
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