A bit delayed in posting this month's theme, but things have been a bit of a roller coaster ride here with an impossible weekend and unexpected fold of events. Some good news, which I think deserve a blog post on its own some time soon.
I am sure so many of us, if not all, have used herbs and spices in our cooking. This month on BBC Good Food Asia is all about herbs and spices from me, with recipes from all over the world to tickle your palate and give a spicy kick to enliven the spirit!
The menu was rightly described and titled as 'Spice of Life'- weekend entertaining by my Editorial team, rightly so, as the menu is certainly heartwarming for guests who might pop in, family meals with slow cooked moroccan lamb tagine and a tear-and share sundried tomatoes, thyme and rosemary skillet focaccia. There must always be dessert, so saffron infused riz au lait with lots of pistachios bring an international flavour as it is a pudding known to so many cuisine- French, Arabic and Indian.
Oh yes, a pantry staple for me- Harissa paste, is also featured this month. I use this paste almost for anything and everything, from lamb or chicken marinade, as a dip with garlic bread, to spice up a regular chilli con carne, or even as a curry paste! It goes really well with the tagine, and in fact, one of the most esssential ingredient for an authentic Moroccan taste.
The menu was rightly described and titled as 'Spice of Life'- weekend entertaining by my Editorial team, rightly so, as the menu is certainly heartwarming for guests who might pop in, family meals with slow cooked moroccan lamb tagine and a tear-and share sundried tomatoes, thyme and rosemary skillet focaccia. There must always be dessert, so saffron infused riz au lait with lots of pistachios bring an international flavour as it is a pudding known to so many cuisine- French, Arabic and Indian.
Oh yes, a pantry staple for me- Harissa paste, is also featured this month. I use this paste almost for anything and everything, from lamb or chicken marinade, as a dip with garlic bread, to spice up a regular chilli con carne, or even as a curry paste! It goes really well with the tagine, and in fact, one of the most esssential ingredient for an authentic Moroccan taste.
Moroccan Lamb Tagine
Harissa Paste
Saffron infused Riz au Lait
Sundried tomatoes, thyme and rosemary Skillet Focaccia
Indian Masala Chai
I am also sharing the recipe of masala tea below- my own version- maybe not as authentic as the dhabba chai that you get by the road side in India, but this is so easy and deliciously warming that I am sure you would be sipping mugs of them, especially in the cold weather.
So tell me, what is your favourite herb?
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Indian Masala Chai
Indian masala chai
Serves 2 Prep 5 mins Cook 10 mins
11⁄2 cup milk
1⁄2 cup water
1 tbsp loose tea leaves
1 tbsp sugar (optional)
1 inch freshly grated ginger
2 cardamom pods
1 cinnamon stick
1 clove
Method
1. In a milk pan, boil the milk, water and tea leaves.
2. Add in all the spices and sugar.
3. Strain the tea once boiled, and discard all the spices.
3 Serve warm.
PER SERVING 142 kcals, protein 6g, carbs 17g, fat 6g, sat fat 3g, fiber 0g, sugar 16g, salt 0.074g
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Indian Masala Chai
Indian masala chai
Serves 2 Prep 5 mins Cook 10 mins
11⁄2 cup milk
1⁄2 cup water
1 tbsp loose tea leaves
1 tbsp sugar (optional)
1 inch freshly grated ginger
2 cardamom pods
1 cinnamon stick
1 clove
Method
1. In a milk pan, boil the milk, water and tea leaves.
2. Add in all the spices and sugar.
3. Strain the tea once boiled, and discard all the spices.
3 Serve warm.
PER SERVING 142 kcals, protein 6g, carbs 17g, fat 6g, sat fat 3g, fiber 0g, sugar 16g, salt 0.074g
Congratulations, that is so great! Lovely food and gorgeous pictures.
ReplyDeleteCheers,
Rosa
Thank you Rosa!
DeleteCongrats dear and all the recipes are just awesome
ReplyDeleteThanks V!
Deletewhat a great post and delicious tagine. I have heard so much about harrisa paste- do you have a recipe?
ReplyDeleteHi Dixya- yes, the recipe is actually published in this month's mag but I will share it in the blog quite soon x
Deletelooking forward Jehanne and your name is so pretty.
Deletei'm drooling here right in the morning, on a literal empty stomach, which is fed with a glass of green tea and half a litre water... :) the pics looks amazing, the masala chai looks awesome, jehanne... love ur gorgeous photographs... u indeed are a multinational citizen... :)
ReplyDeleteYou made me laugh so hard, Rafeeda, multinational! hahaha. no no I am a loyal Malaysian:p..I wish I am as healthy and diligent at drinking green tea like you:-)
DeleteWow Jehanne... Congratulations! Loved the post and pics are simply awesome....I wish I could take snaps as good as yours :-)
ReplyDeleteCongratulations Jehanne, such lovely pics warm and welcoming, they do justice to the delicious food you have cooked. Happy to follow you!
ReplyDeletehi dr jehanne, your pics look awesome and dishes very gourmet.
ReplyDeletecongrats, you made it
thank you Wan!
DeleteCongrats Jehanne,you are very talented..masal chai looks refreshing!!
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What a treat to the eyes..Love the lamb tagine..looks scrumptious Jehanne ...
ReplyDeletegreat recipes and congrats on the column will check it out
ReplyDeleteEverything also look great!
ReplyDeleteCongrats Jehanne,lovely recipes n pics..loved the skillet focaccia,looks cute n elegant...
ReplyDeleteWow...that's an awesome array of recipe....Chai looks refreshing....neat clicks....
ReplyDeleteCongrats! Great recipes and great clicks!!! I also had made Morrocan Fish tagine and they are so flavorful, goes well with streamed rice !!!
ReplyDeleteCongrats Jehanne...Loved the various spread here...everything looks great and gorgeous clicks...
ReplyDeleteLooking at your post I am at loss of words.. everything looks awesome.. well presented. Amazing clicks !!!!
ReplyDeleteCongrats Jehanne....first time to your space and what photographs man. I am following you.
ReplyDeleteMouthwatering photos. Love that focaccia and the pic the best. Congratulations!
ReplyDeleteCongratulations dearie! Your photos speak everything. I'm lost for words ;)
ReplyDelete