by cookbookarabia

Archive for the ‘Libyan kitchen’ Category

Dinner fixes

In Dates, Libyan kitchen, Maghreb kitchen, Orangeflowerwater on November 30, 2010 at 11:42 am

Last night we had our wonderful dinner at Marije Vogelzang’s Proef! with as special guests our dear friend Kamal Mouzawak from the Lebanese farmers market Souk el Tayeb in Beirut. In may and july we were cooking at Tawlet, his new restaurant in Beirut’s Mar Michael and now we were so happy to be cooking with him again in Amsterdam in this special location. And proud of course, since Kamal promoted us this summer as being Souk el Tayeb’s family. And whoever has been in Beirut and visited Souk el Tayeb’s wonderful saturday’s market knows how honoured we feel to be part of it! As soon as we have all pictures we’ll put them here, with the menu, explanation and all.

But now back to a week ago, to another wonderful dinner at Proef, see the menu of the post before. Cooking that night was great fun, because our new friend Lotte came to help us, and it was fluent! So we came to some great adjustments of Bismilla Arabia recipes: our bread & butter pudding with dates & orangeflowerwater transformed from delicious to fantastic. This was the trick. The dates were a bit hard, so we soaked them in some warm water with orangeflowerwater, they became fragrant and moist, instead of only sprinkling the pudding with the orangeflowerwater later on. Then we almost burned our almonds in the oven: because they were already quite brown we didn’t want to mix them in, instead we used some grated white almonds to mix in with the bread and cream or milk. Lotte came with an excellent solution, she pounded the toasted almonds in the mortar and grinder to a coarse powder and we sprinkled them on top. It was sooo delicious we even forgot to take a picture of this new version. So the picture is the ‘old’ one from the Bismilla Arabia book!

Here’s the adjusted recipe

Bread & butter pudding with dates and orange blossom water

When we think of the Sahara, we think of dates and bread: the inspiration for this bread pudding that you can use again as a power breakfast or after a light dinner, full of energy from almonds and dates.

Serves 4

Moroccan bread or Turkish pide

300 g soft dates

orangeblossom water

½ l milk or cream

3 eggs

50 g soft butter

75 g almonds shavings

date syrup (available from Moroccan or Turkish store)

50 g almonds, golden roasted

Preheat the oven to 180 °C. Divide the bread into pieces. Stone the dates and pull them apart, sprinkle them with some warm water en orangeflowerwater. Whisk the milk and the eggs and soft butter. Mix with your hands the pieces of bread with almonds, dates, milk mixture, and a dash of date syrup. Spoon in a greased baking dish, sprinkle with some date syrup and if you like some more orangeblossomwater. Bake the bread and butter pudding for 30-40 minutes until golden brown. Pound the almonds in a mortar and grinder and sprinkle over the pudding. EAT WARM!

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Who’s cookin’ for you? We are!

In Dates, Israelian kitchen, Libyan kitchen, Maghreb kitchen, Middle Eastern kitchen, Orangeflowerwater, Palestinian kitchen, Sardinian kitchen, Turkish kitchen on November 20, 2010 at 10:28 pm

 

It’s such a nice feeling to cook for people that specially came for you. Of course it’s pure joy for us to cook from our new book, all these dishes we love so much. The first monday we were a bit late, due to a presentation at PINC. which was in a city at an hour from Amsterdam. And to make things worse we needed to go past The Lebanese bakery in Almere, because we forgot to get the bread the day before. But there it was: warm and tender…everyone who knows the joy of freshly baked flatbread (when you have to open the plastic bag to get the moist out) knows what we mean. Then our saving angel was there in the person of Marnix, a talented upcoming chef, who was eager to chop lots of herbs and onions for us. Lucky girls we were! Everything was done just in time, and reactions were overly enthousiastic and we were proud as mothers with their babies. The next monday was very relaxed because we didn’t have to go nowhere (well we were missing out on the event of the launch of a big restaurant guide, but ah isn’t life about choices).

So cooking was filling our day, nice and peaceful. All set & done, and the evening went very well with some 32 happy guests. Two dinners yet to come…and we are looking forward to these: the big ones. Coming monday 50 guests and next monday another 50 guests. Which means literally fully booked, no seats left! Next monday 29th will be extra special as our good friends from Lebanon will join us, with Kamal Mouzawak cooking with us Lebanese dishes. Check out the menu later next week.

Next monday’s menu on 22th will have some slight changes:

Pumpkinhummus & Pistachiospread, Labne & Za’atar

Parsleysalad with pomegranate seeds and tahina

Yoghurtsalad with lemon & green peppers

Jaffa’s orange salad with fennel & almonds

Kisir

Sardinian vegetable couscous with pinenuts from Carloforte

Yufka rolls with garlic yoghurt and hot pepper oil

Pistachiocustard

Bread & Butter pudding with dates and orangeflowerwater