A delicious and extremely quick-to-make recipe which I was delighted to find in the October-November 2008 issue of ‘dish’. As I don’t like hot and spicy flavours, I made these with a mild paprika. Those who do like foods hot and spicy might want to add cayenne pepper. Please, do adjust the spices to meet your taste preferences. As almonds boost energy levels particularly at those times such as early afternoon when – given the choice – many of us may choose to have a siesta, I intend to have these on hand in a container at all times at work as a quick energy-boosting snack. I’ve found that even half a dozen almonds can provide the boost needed at such times, and these will offer a more flavoursome alternative to plain almonds.
Eaten mostly for special occasions, this simple custard is always served cold. Recipe courtesy Nawida Saidhosin and the League of Kitchens.
Garlic and spices. If you wanted to use canned beans, heat them up and pour sauce on them so it will not take long to make, or frozen green beans will get you closer to fresh tasting.
This dish is traditionally cooked in Algeria for eating during Ramadan and on special ocassions. It is hardly ever eaten as a main course, but as a small dish after the main. This recipe freezes well. In my family, it’s only my husband that eats it so I freeze individual portions for him. I tend to play around with the recipe and change the fruit around and add a little extra liquid. This is just one of hundreds of variations of this recipe, I will post a few alternatives later.
