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A great soup finished with the Italian classic deep fried zuchinni.

Serves 6

4 courgettes 

4 sticks celery 

1 large onion

2 carrots 

4 cloves garlic 

3 tbsp olive oil

knob of cold butter (optional)

2 pints water

2 tsp veg boullion

1 tbsp dried oregano

1 dried red chilli

1 bay leaf

black pepper

 

Finely chop the onion,celery and carrot. heat the olive oil in a pan and add the chopped vegetables.

Fry until soft and golden then add the garlic, chilli, chopped courgettes, oregano and bay leaf

and continue to cook for a few more minutes. Add the boullion,  water and let it lightly cook for 20 -

30 mins, meanwhile…….

Deep Fried Courgettes

2 courgettes

200g cornflour

150 ml water

1/2 tsp chilli powder

1 tsp salt

Oil for deep frying

 

Heat the oil until it shimmers. Cut the courgettes into 2 inch batons, mix the rest of the ingredients in a bowl. Your looking for a thick batter so add more flour or water if necessary. Add the batons to the batter then fry in small batches till golden then strain on kitchen paper.

 

Finally remove the bay leaf from the soup and blitz it up, season to taste and stir in the cold butter to 

give it a bit more depth. 

Serve in warm bowls and top with a few of the crispy courgettes and some finely chopped and fried garlic.

 

 

 

 

 

 

2 cups of gluten-free flour 
1/2 cup of brown sugar 
1/2 cup of caster sugar
2 teaspoons of baking powder 
1 teaspoon of ground cinnamon 
3 eggs 
3 cups of shredded carrots 
1/2 cup of cooking oil

Combine the flour and other dry ingredients. 
Beat the eggs. Add the carrots and oil. 
Add the wet mixture to the dry ingredients. 
Mix thoroughly, adding more flour if the mixture is too runny. 
Half fill a loaf tin and cook at 180ºC for 45 - 55 minutes.

A vegetarian Pate to rival any meat pate !

3 Medium Aubergines

3 Red Peppers (Capiscum)

4 Garlic Cloves, crushed

6 tblsp Olive oil

Sea salt and pepper

2 tblsp lemon juice

3 tblsp smooth Peanut butter

½ tsp cayenne pepper

Handful of flat leaf parsley

 

Put the (Eggplant) Aubergine and Peppers into a hot oven until the skin is blackening. The aubergine should take 45 minutes and the peppers a littel less. Let cool and the skin them, don’t worry if a little blackened skin is left. Mix all the ingredients in a blender or with a hand mixer until you have a smooth consistency. Chill in ramekins and garnish with paprika and parsley.

 

 

 

The growing and making of this dish is portrayed in Pharaonic Tomb Paintings and is still one of Egypt’s National Dishes. Molokhia is traditionally made with Lamb, Chicken or Rabbit but in ancient times was made with vegetable stock. This is my vegetarian version. Serve with festive rice or brown basmati rice.

 

Enjoy, Kritz 

Serves 4

Molokia

1 pkt frozen Molokia. This is available in Taj Supermarket, Brighton or any good middle eastern deli.

2 onions very finely chopped

4 garlic cloves very finely chopped

2 green chillies very finely chopped

6 plum tomatoes, peeled, deseeded and chopped

1 tblsp of marigold vegetable bullion

1 tsp cumin powder

½ tsp cayenne pepper

¼ tsp sea salt

2 tblsp of olive oil

Freshly ground black pepper to taste.

handful of chopped flat leaf parsley

handful of chopped coriander leaf

Juice of 1 lemon

 

Put olive oil into a medium sized pan. Fry onion until soft and then add the garlic, continue to fry until golden, add the cumin and cayenne pepper and cook for 1 minute. Add the chillies and tomatoes and cook for a further 5 minutes. Dissolve the buillion in ½ a pint of boiling water and add. Now place the frozen Melokhia in the simmering liquid, stir till dissolved. Do not bring to the boil. Add parsley, corriander and lemon juice and simmer for a further 5 minutes. Add salt and pepper to taste.

Serve in small bowls to be spooned onto rice.

The Pharaohs hot dip is a great accompaniment with caramalised onion as a garnish.

 

OKRA (BAMIA) IN SPICED TOMATO SAUCE

 

 

This is a popular dish in the Arab world and can be served as a main dish or on the side to accompany meat or chicken. Great with rice. If you never liked Okra, try this, it could change your mind.

 

Serves 4

1 kilo of fresh young Okra, again this is available in the most Greek, Indian and Middle Eastern shops. Wash and scrub Okra with a rough sponge to remove any spiky hairs. Cut off the hard stem in a Pyramid shape and dry on a clean towel, set aside.

½ kilo of small button onions, halved.

4 tabls of olive oil

4 cloves of garlic chopped

½ kilo tomatoes skinned and chopped

½ tsp cayenne pepper

1 ½ tsp cumin powder

1 medium cinnamon stick

Juice of 1 lemon

Salt and pepper to taste

Handful of chopped fresh coriander (optional)

 

Heat the olive oil in a saucepan and fry the onions and garlic until transparent and golden, add the Okra and continue to fry until soft then add the tomatoes, sauté for a few minutes longer. Season with salt and pepper. In a separate pan sauté the cumin, cayenne pepper in a little oil and add to the Okra then add the cinnamon stick, lemon juice and cover with a little water, bring to simmering point for a further 35 minutes or until the Okra is tender. Add the coriander leaf and a drizzle of lemon juice, stir and remove the cinnamon stick then serve.