This is one of the sweet ceremonial dishes of North Africa. In Tunisia it is usually made with either dates or sharply flavoured, dark, reddish brown apricots and a fair amount of sugar. It is really simple to make, delicious, and fills the house with aromatic smells.
As simple as it gets and absolutely delicious. This tastes very authentic. It is important to use a heavy pan because it is far better to simmer this on the stove top so that the sauce thickens nicely.
This is fron the Reader's Digest 'Soups and Casseroles'. I discovered after eating it that this is a 'healthy' meal, which to me is an added bonus. I have made this several times now, and can say it is a firm family favourite. It isn't hot, but has a wonderful spicy flavour.
This is from Ken Hom's Chinese Cookery. The difference with this recipe and others in the section is the use of egg white and cornflour on the chicken. Believe me, it makes a huge difference. Use the leftover egg yolk in an egg fried rice.
I saw this on Rick Stein's journey around France. It wasn't called French Cherry Tart (I didn't quite catch the name... and would be grateful if anyone out there could supply it), but it looked absolutely delicious and I am definitely going to give it a try.
This is a northern Chinese dish. It comes from Ken Hom's Chinese Cookery published in 1984, one of the Chinese Cook books I like to use. All the recipes come out. I intend to cook this in my slow cooker for a starter at a Chinese dinner party. Use a really cheap cut of meat for this, good cuts of meat will have insufficient flavor and will be too dry.
An Indian mix of spices to add at to a curry sauce at the end of cooking. This recipe uses whole spices which are ground in a coffee grinder. The whole spices give so much more flavour than the pre ground ones.
This fills a small jar.
The fresher this is the more flavour it has.