Month: January 2018

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Simple Chocolate Loaf Cake

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Author LDS's Mom

Ingredients

  • 3 eggs
  • 2 tbsp unsweetened cocoa powder
  • 1 cup granulated sugar
  • ยฝ cup or less canola oil
  • 1 cup milk
  • ยฝ tsp baking powder
  • Zest of 1 lemon
  • 1 ยพ to 2 cups flour
  • Pinch of salt

For chocolate ganache

  • ยฝ cup chocolate chips
  • 2 tbsp heavy cream
  • ยฝ tbsp unsalted butter at room temperature

Instructions

  1. In a bowl of a stand mixer, mix the eggs with sugar until smooth.
  2. Add in lemon zest and juice, cocoa powder and mix well.
  3.  Drizzle oil little by little while continuing to mix.
  4. Pour in milk and mix again.
  5.  Add in flour, salt and baking powder and mix to combine.
  6. Pour the batter in a lightly buttered 8โ€ x 4โ€ loaf pan (or 9" x 5" loaf pan).
  7. Bake in a 350ยฐF preheated oven for about 1 hour or until a skewer inserted at the center of the cake comes out clean.
  8. Let Loaf cake cool for at least 5 minutes in a pan, then remove it from the pan and cool completely on a wire rack.
  9. While the cake is cooling, prepare the ganache.
  10.  Put chocolate and heavy cream in a heatproof bowl, and place the bowl on top of a double boiler over simmering water.
  11. Stir occasionally until the chocolate is melted.
  12. Add in butter and mix to obtain that glossy finish.
  13. Pour the melted chocolate over the cake and smooth it up. Let it set.
  14. Enjoy.
Posted on

Couscous with Chicken and Vegetables

Yennayar is the first month of the Berber year. It marks the beginning of a new farming year. It is usually celebrated the 12 of January of the Gregorian calendar. The Berber year 2968 corresponds to 2018.

The Berber new year dishes differ from region to region. Some Berbers usually use a sacrified chicken or roaster to complement the couscous. Other Berbers make a dish with seven varieties of vegetables. Some Berbers cook a dry lamb with couscous, while others make chicken with noodles. So many recipe variations. This recipe is couscous with chicken and vegetables. You can use zucchinis or even Italian squash with white radish instead of carrot and red radish, it’s really yummy.

5 from 12 votes
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Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Author LDS's Mom

Ingredients

  • 2 lbs fine couscous
  • 1 whole chicken, cut into pieces
  • 6 medium carrots cut into small finger size pieces
  • 1 small bowl of red radish cut into pieces
  • 1 medium onion cut small
  • 3 green onions cut small
  • Salt, pepper to taste
  • 2 tsp turmeric
  • 3 to 4 tbsp olive oil and extra for serving
  • 1 small bowl chickpeas soaked overnight, washed and drained

Instructions

  1.  In a large saucepan, heat olive oil over medium high heat.
  2.  In a large saucepan, heat olive oil over medium high heat.
  3. Add in the pieces of chicken,
  4.  Add in carrots, radish and chickpea.
  5. Season with salt and pepper, then add in turmeric.
  6. Stir for 3 to 4 minutes.
  7.  Cover chicken and vegetables with water.
  8. Let the water boil, then reduce the heat to medium and let cook for about 30 to 40 minutes or until chicken and vegetables are cooked.
  9.  Adjust the seasoning.
  10.  While the chicken is cooking, take it out from the sauce and prepare the couscous according to package. Set aside.
  11.  In a large frying pan, put about 1 tablespoon of olive oil over medium heat, then place chicken in the pan to get it broil and have that golden color.
  12.  Serve couscous in a dish with vegetables sauce and chicken. You can drizzle olive oil over the couscous.
  13.  Enjoy.
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