Week 32: Spice Cake

This is a variation to the classical 4/4 cake (quatre quarts). You start by taking four eggs and beating them an equal amount of sugar (roughly 50 grams per egg) and about a tablespoon of cinnamon, one tablespoon of ground cloves, one tablespoon of ground coriander seedsand one tablespoon of ground cardemom (pretty much the same as in Aachener Printen). Add the same amount of butter (again, about 50 grams per egg) and then mix in the same amount of self-raising flour.
pour the batter into a greaed and floured cake tin and bake in a pre-heated oven at 200ºC for 45-60 minutes depending on the type of cake tin you use.

Week 31: Aubergine soup

You start by frying two red onions and two cloves of garlic in some olive oil. Add 2 medium sized aubergines and sautée for a few minutes. Pour in fur cups of chicken broth and two cups of tomato juice. Add Thyme, salt and pepper to taste. Leave this all to simmer for about half an hour and sprinkle some grated (or chopped in my case) mozzarella over your plate before serving. Yumm!

Week 30: Turkey tajine

I just realised that I haven't been posting my recipes for the past five weeks... Oops, sorry!
First off we have another dish in the tajine. You start by heating four tablespoons of olive oil and baking 600 grams of turkey filet (diced). When the turkey has browned on all sides, add one chopped onion, two cloves of garlic, about two cm of grated ginger, half a teaspoon of cayenne pepper, the juice and zeste of half a lemon, one tablespoon of cumin powder, half a tablespoon of brown sugar and half a tablespoon of salt. Stir this all together and add two green capsicums (cut into strips) and 500 grams of peeled potatoes (You need the little ones though). Add enough water to just cover everything crumble a chicken broth cube over this all and let simmer for 25 minutes (with the lid on it, ofcourse).
Finish off with some fresh coriander and enjoy!