♥︎Spicy Moroccan carrots

For ➍-➏
500 g carrots

marinade:

juice of ½ lemon (2 tbs)

3 large garlic cloves

¼ cup fresh parsley, finely chopped

¼ cup fresh coriander, finely chopped

4 tb olive oil

1 ts honey

1 ts sweet paprika

½ ts hot paprika

½ ts ground cumin

½ ts salt

Peel carrots. Cut into 1.5cm slices. Cover with hot salted water. Bring to the boil. Reduce heat and cover. Simmer for 15m. Drain and steam.

Crush garlic with salt to a paste. Thoroughly mix all marinade ingredients in a bowl.

Add warm carrots to marinade. Toss gently to coat

Cover and refrigerate for 1-2 h, stirring occasionally.

Winter tabouleh with roasted vegetables

For ➍

1 cauliflower

½ pumpkin

4 handfuls of rocket

200 g cooked chickpeas

200 g wheat semolina

120 g feta* or 20 falafels

4 tbs olive oil

4 ts ground garlic, paprika, cumin

sauce*:

3 tbs olive oil

1 tbs honey

1 tbs mustard

1 lemon, juiced

1 clove crushed garlic

finishing:

pomegranate

coriander

Preheat the oven to 200°C

In the meantime, cut the cauliflower and pumpkin into pieces of about 2 cm. Drain and rinse the chickpeas.

Divide the cauliflower and pumpkin pieces on a plate and brush them with half of the herbs and olive oil.

Do the same with the chickpeas on a second plate.

[Or spread everything out on a large baking tray].

Bake everything for 40 m.

Cook the wheat semolina with boiling water.

Prepare the sauce. Mix the olive oil, honey, mustard, lemon juice and the crushed garlic clove in a bowl.

Prepare the winter tabouleh by combining the rocket, semolina and roasted vegetables. Drizzle with the sauce, sprinkle with crumbled feta or add the falafels and mix again. If desired, finish with fresh pomegranate and coriander. Serve warm.

The tabouleh salad can be stored in an airtight container in the refrigerator for 2-3 days.

*Double the quantity of sauce for more taste.

Chicken* tajine & quinces

For ➍

1 kg chicken in pieces*

2 quinces

2 yellow or white onions

2 tbs sunflower oil

for the charmoula marinade:

2 tbs olive oil

1 ts turmeric powder

1 ts ginger powder

½ ts cumin powder

¼ ts cardamom powder

½ ts pepper

1 ts paprika powder

1½ ts salt zest of ½ preserved lemon

juice of ½ preserved lemon

pinch of saffron, toasted

1 tbs chopped parsley

1 tbs chopped coriander

5 cl of water

Make the charmoula: chop the zest of your pickled lemon very finely. Squeeze out the pulp with your hands. Saffron threads are crushed into small pieces. Mix with the other herbs, spices and olive oil in a bowl. Heat your tajine** until hot.

Cut onions in half and then into slices. Cut quinces into 6-8 wedges. Pour the sunflower oil into your tajine****. Add the onion slices and make sure they are evenly distributed over the tajine.

Then divide the quince wedges over it. Sprinkle the rest of the charmoula over the tajine with a spoon.

Put the tajine** on a low heat. Let it stew for at least 1 h.

Check after 30 m whether there is still enough moisture in the tajine, as the onions release moisture. If necessary, add a little water.

Serve the tajine warm and traditionally with bread.***

*Cook the recipe with pieces of rabbit. You might to adjust the cooking time.

**For those who don't have a tajine: you can follow the steps above in a sturdy casserole.

Or bake in the oven:: bake the chicken golden brown in a pan and then mix it with half of the charmoula. Take a casserole and place half of your onions in it, then place the chicken, the rest of your onions, the quinces, the rest of your charmoula and the water. Cover with aluminum foil. Bake in a preheated oven at 180°C for 30-45 m.

***Or serve with couscous, rice, bulgur or other grains. In the latter case  pay close attention to the moisture level, you will probably have to add the entire 5 cl of water or even more.

Jamaican pork tenderloin

For ➍
500-750 g pork tenderloin, trimmed & cut into 2 cm slices*/**
2 dl orange juice
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 ts cornstarch***
2 tbs apple juice
2 large cloves garlic, minced
½ ts ground cayenne pepper
¼ ts ground cumin
¼ ts dried leaf thyme
¼ ts salt
2 tbs minced scallions

Place the pork* slices, a few at a time, between 2 sheets of waxed paper or plastic wrap. Using a meat mallet or rolling pin, pound slices to 0.5 cm thickness.
Coat a skillet with a small amount of vegetable oil. Place skillet over medium-high heat until very hot.
Add slices to make a single layer in the skillet. Cook slices for about 6 m, or until the meat is cooked, turning once halfway through cooking time. Transfer the pork to a warm platter. Cover to keep warm. Repeat until all the meat is cooked.**
Add the orange juice to the skillet. Quickly bring to a boil, scraping bottom with a spatula to loosen any browned bits. Add the onion, green peppers, red peppers. Cook, stirring, for 5 m, until vegetables are tender.
Place the cornstarch in a small bowl. Add the apple juice. Stir until smooth. Add the minced garlic, ground cayenne pepper, cumin, thyme, and salt. Add to the skillet. Cook, stirring, for 3 m, or until the sauce thickens.
Serve over the meat. Sprinkle with the scallions.
Serve with oven-baked sweet potatoes.

*Or chicken fillets, sliced in 2 lengthwise.

**Or braise the meat in a traditional way: brown the complete tenderloin for a few m in oil, then braise for about 15-25 m in a skillet.

***Omit, if wanted.

Indian spiced cauliflower

For ➍
2 tbs ghee*

2 ts chilli powder 

2 ts ground cumin 

2 ts ground coriander 

2 ts turmeric 

2 ts ground black pepper 

1 cauliflower, broken into small florets 

25 g tamarind paste (optional)** 

25 cl boiling water 

1 tbs vinegar 

salt 

Heat a frying pan over a medium heat and add the ghee (or oil if using). Add the spices and fry for 2-3 ms, or until fragrant. 

Add the cauliflower and stir to coat the florets with the spice mixture. 

Stir the tamarind paste (if using) into the boiling water. Add the tamarind-water mixture to the pan with the cauliflower and stir in the vinegar. Season to taste with salt. Bring the pan to the boil, then reduce the heat and simmer for 5-6 m, or until the cauliflower is tender. 

Serve as a vegan dish or as a side-dish for chicken curry, or braised chicken legs.

*Or use vegetable oil

**Or mix 15 g dates syrup with 5-10 cl lemon juice as substitute

Lamb tam tam

For ➍
1 kg lamb meat
1 cucumber (seeded)
2 tomatoes (peeled, seeded, diced)
coconut (ground)
2 plantains
cream
1 tbs white wine vinegar
oil (frying)
3 tbs olive oil (salad)
4 tbs olive oil (marinade)
½ garlic
½ tbs leaf parsley
2 red peppers
1 tbs paprika powder
1 tbs cumin powder
pepper
1 tbs salt (leveled)

Cut the lamb into cubes. Chop the garlic.
Cut the peppers into strips. Dice the cucumber.
Peel, seed and dice the 2 tomatoes.
Finely chop the onion. Mix the lamb with cumin, paprika, salt, garlic and olive oil. Let marinate for at least 1 h.
Mix all ingredients, the cucumber, tomatoes, onion, olive oil, wine vinegar, pepper and salt, for the salad and set aside in a cool place.
Stew the red pepper in a pan with olive oil. Add the lamb and fry until nicely browned (10-15 m). Season with pepper and salt if necessary.
Heat some oil in a wok. Peel the bananas and cut them into slices. Fry them in the oil until golden brown and roll them in coconut powder.
Divide the tomato-cucumber salad on the plates. Add the lamb. Finish with fried banana.
Drizzle a little cream over the plates, garnish with parsley and serve immediately.

Tajine of chicken, carrots & cumin

For ➍
600 g chicken fillet, cut into 4 cm cubes
250 g carrots, cut into sticks
2 onions, coarsely chopped
2 cloves garlic, finely chopped
4 tbs olive oil
1 tbs salt
1 tbs ground cumin
½ ts ground black pepper
½ ts cinnamon powder
½ ts ground coriander
¼ ts ground nutmeg
1 glass water
2 tbs chopped flat parsley
2 tbs finely chopped fresh coriander
¼ ts ground cumin

Put the oil, onion, garlic, herbs and salt in a tajine dish (if necessary replace with ordinary or cast iron frying pan with a well-closing lid).
Place the container on medium heat.
Add the cubed chicken, carrots and 2 tbs of water after a few m.
Put the lid on the pot or pan and simmer for 30 m on a low heat. Check now and then if there is enough cooking liquid. If not, add a little water.
Finish when the chicken and carrots are cooked, with leaves of flat parsley, coriander and cumin.

Kibbeh & fattoush (Lebanese lamb meatballs & bread salad)

For ➍
500 g lamb minced meat
100 g of rucola
4 meat tomatoes
1 cucumber
1 little-gem lettuce rougette
½ lemon
1 flat flat parsley
4 sprigs of mint (fresh)
1 red onion
1 clove of garlic
120 g bulgur
2 pita bread
3 tbs raisins
3 dl vegetable stock (½ cube or 1 ts powder dissolved in 3 dl hot water)
6 tbs olive oil
1 ts ground cumin
1 ts ground coriander
½ ts cinnamon
1 pinch of cayenne pepper
black pepper & salt

Put the bulgur in a bowl and pour over the stock. Cover and simmer for 10 m. Let it cool down.
Cut the red onion and garlic into julienne.
Deseed the tomatoes and cut into pieces.
Cut the unpeeled cucumber into 2, length wise. deseed with a spoon. Cut in 0.5 cm thick slices.
Chop the parsley leaves roughly. Pull the mint leaves from the stalks.
Roast the pita bread in the toaster or in a preheated oven.
Heat 1 tbs olive oil in a pan and glaze the onion and garlic with the cinnamon, cumin, cayenne pepper and coriander. Mix with the bulgur and the raisins through the lamb meat. Add black pepper and salt. Roll the mixture with your hands into balls. Shape each ball into an oval so that they get the shape of a lemon.
Heat 2 tbs olive oil in a pan and bake the balls golden brown, 4-5 m.
Mix the lettuce leaves with the rucola, the cucumber, the tomatoes, the chopped parsley and the mint leaves.
Squeeze half the lemon (you need 2 tbs of juice). Stir 3 tbs olive oil in and add black pepper and salt. Mix the dressing under the salad.
Trim the pita bread in coarse pieces and mix under the salad.
Serve the baked balls with the salad.

Kibbeh, Arabic for 'balls', can be made from lamb, camel or beef. Sometimes they are covered in mashed potatoes before baking. Serve them while still hot, with a salad, like in this proposition, while or a snack with yogurt (or sour cream) and lime wedges. They can also be served at room temperature and they go great with pita bread, hummus, babaganoush and/or tabbouleh.
Kibbeh look-alikes are calle quibe or kibe in Portuguese. In the Dominican Republic they call it quipe or pipe.
Fattoush is a classic Lebanese bread salad, that can be eaten on its own or with meat.

Lamb Kabouli

For ➍
500 g lamb, cut in small pieces, visible fat removed
300 g white Basmati rice
200 g cooked chickpeas
2 tbs vegetable oil
2 dl stock or water
whole spices:
2 cinnamon sticks
2 whole cardamom pods
3-4 cloves
1 ts peppercorn, lightly crushed
1 large onion, chopped fine
½ ts saffron strands
salt (to taste)
Omani spice mix:
4 cloves garlic, chopped
1 ts fresh ginger, crushed
1 heaped ts cumin seeds
1 heaped ts coriander seeds
1 heaped ts cardamom seeds
2 ts cayenne pepper
½ ts ground turmeric
2 tbs distilled vinegar

Combine all spice mix ingredients in an electric food processor and process until a thick paste is formed, use vinegar sparingly as it can make the overall taste too acidic. Store refrigerated in an airtight container for up to 2 weeks.
Heat oil in non-stick pan. Sauté onions and half of the whole spices. When onions start to brown, add the prepared Omani spice mix.
Add lamb to the pan and mix with all the spices. Add 20 cl stock or water, cover pan and allow to cook till meat is tender. Depending on the cut of meat, it may take up to 30 m on medium heat.
When meat is done, add chickpeas.
Rinse and drain Basmati rice.
Bring 6 dl of water (add a large pinch of salt and remaining whole spices) to boil in another large pan. Add in rice and cook till rice is fluffy.
When rice is done, add lamb in layers and chickpeas into the pot. Cover and remove from heat.
After about 10 m, open pan and carefully mix together the meat and rice.
Serve.

Chickpea salad with hummus dressing

For ➍
500 g dried chickpeas
2 garlic cloves
some bay leaves
a few sprigs of thyme
salt
cayenne pepper
cumin powder
turmeric
1 red onion
red wine vinegar
1 red pepper
1 cucumber
2 avocados
6 lettuce hearts
olive oil
pepper
400 g feta cheese
½ bunch chervil
½ bunch parsley
½ bunch coriander
200 g black olives
3 ts tahini (sesame paste)
2 egg yolks
2 ts mustard
2 cup peanut oil
3 tbs yogurt
½ lemon
3 tbs

Let the chickpeas overnight soak in water.
Drain the chickpeas. Put them in a saucepan with water. Top with the crushed and peeled garlic, a few bay leaves and thyme sprigs on. Season with salt, cayenne pepper, cumin and turmeric. Bring to boil.
Meanwhile, make the salad. Peel and halve the red onion. Cut into half rings. Make the rings apart and put them in a large bowl.
Sprinkle the onions with red wine vinegar. Let marinate while you cut the rest of the vegetables.
Peel the peppers and remove seeds and seeds. Cut the flesh into strips.
Cut the cucumber into cubes.
Peel the avocados and cut the flesh into cubes.
Add the bell pepper, cucumber and avocado red onion.
Heat a grill pan over high heat.
Clean the lettuce hearts clean and halve them. Brush with olive oil and season with salt and pepper. Grill them in the hot pan. The lettuce hearts must be undercooked. Add them to the rest of the vegetables.
Spoon ¾ of the al dente cooked chickpeas out of the water and rinse immediately under cold running water. Drain in a colander. Let the remaining chickpeas continue cooking until they are cooked through.
Mix the cooled chickpeas with the rest of the vegetables. Crumble in the feta. Pull the leaves of the coriander, chervil and parsley. Put the herbs together with the olives from the rest of the vegetables.
Drain the rest of the chickpeas. Catch the cooking liquid. Fish the thyme and bay between the chickpeas.
Put the chickpeas with the garlic in the blender. Add a few tbs of cooking water and tahini to it. Season with salt, cayenne, turmeric and cumin powder. Mix until hummus and allow full
cooling down.
Put the egg yolks in a cup with mustard and a dash of water. Pour into a fine stream the oil and mix with a hand blender until mayonnaise.
Mix the yogurt, lemon juice and a portion of the home-made by hummus. Flavour* with tahini or extra cumin.
Serve the salad with hummus dressing.

*Optional

Spicy yogurt marinated chicken legs

For ➍
1 tbs olive oil
10 cl plain Greek yogurt
1 lemon, zested & juiced
1 tbs chilli powder
2 ts cumin
1 tbs garlic powder
½ ts curry powder
1 ts salt
½ ts freshly ground black pepper
4 whole chicken legs (legs & thighs together)

Preheat the oven to 200°C. Line a baking sheet with aluminum foil and grease it with nonstick cooking spray.
In a medium bowl, whisk the olive oil with the yogurt, lemon zest, lemon juice, chilli powder, cumin, garlic powder, curry powder, salt and pepper to combine.
Place the chicken legs on the prepared baking sheet and rub each piece generously with the yogurt mixture.
Roast until the chicken is evenly golden and cooked through, 35 to 40 m.
Serve warm.

Pico de Gallo

For ➍/ 50 cl
4 plum tomatoes, seeded & chopped
3 onions, finely chopped
2 fresh chili peppers, mild or hot, seeded & finely chopped
2 tbs red or yellow bell pepper, chopped
1½ ts fresh coriander leaves, finely chopped
1 ts lime juice
salt & pepper

Combine ingredients in a glass bowl and refrigerate for at least 30 m before serving or refrigerate it overnight.
Serve with Che Guevara's ceviche or another ceviche. Or with grilled tuna or salmon.

In 1953, the Mexican communist painter Frida Kahlo painted this Naturaleza Muerta Con Sandias (Still Life with Watermelon), coming close to the ingredients of a pico de gallo, combining fruit and peppers, in ever changing combinations, depending on the region. Sometimes it is closer to a (fruit) salad than a sauce, especially when the pieces are roughly chopped in not too small pieces. (Artist suggestion from the wonderful Feasting on Art site.)
Try the similar salsa fresca.
Or the green mango variation.

Turkish kofta kebabs with minted yogurt & kohlrabi & carrot salad

For ➍
900 g minced lamb
2 onions, finely grated
6 garlic cloves, crushed
2 ts dried chilli flakes
1 small bunch of flatleaf parsley, chopped
oil for brushing
2 vine-ripened tomatoes, thinly sliced
salt & freshly ground black pepper
carrot & kohlrabbi salad with minted yogurt

Preheat a charcoal barbecue 40 m ahead of cooking or a gas barbecue 10 m ahead of cooking. If using a cast-iron griddle pan, heat it over a high heat, then lower the heat slightly before cooking.
Cover 8 bamboo skewers with cold water and leave them to soak.
Put the minced lamb into a bowl with the onions, garlic, chilli flakes, parsley, 1 ts of salt and some freshly ground black pepper. Mix together with your hands until bound together.
Divide the mixture into 8 and mould it into long sausage shapes around the drained bamboo skewers.
Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle. Cook for 5 m, turning occasionally, until browned all over and cooked through.
Spread the minted yogurt over 1 large or 4 individual serving plates. Lay the kofta on top, garnish with the sliced tomatoes and serve with the salad.

Carrot & kohlrabbi salad with minted yogurt

For ➍
for the minted yogurt:
200 g Greek natural yoghurt
2 tbs chopped mint
for the carrot salad:
2 large carrots, peeled & halved
2 kohlrabi, peeled
2 tbs sunflower oil
4 ts cumin seeds
4 ts lemon juice

Mix the yoghurt with the mint, ½ ts of salt and some pepper. Set aside.
Finely shred the carrots and kohlrabi, on a mandolin or on the coleslaw setting of your food processor so you get nice long, thin, crunchy strips.
Put these in a bowl with a large pinch of salt and mix together well.
Heat the sunflower oil in a small pan, add the cumin seeds and, as soon as they start to sizzle, add them to the vegetables with the lemon juice and toss together.
Add 1 or 2 sliced tomatoes. Serve with kofta kebabs or as a salad with a chunk of flat bread.

Green curry paste

For ➋-➌
4 small green Thai chillies  (or 1 to 2 jalapeno peppers)
4 tbs shallot, diced
4 cloves garlic, minced
1 thumb-size piece galangal (or ginger), grated
1 stalk fresh minced lemongrass (or 3 tbs frozen or bottled prepared lemongrass)
½ ts ground coriander
½ ts ground cumin
¾-1 ts shrimp paste
15 tbs fresh coriander/cilantro leaves & stems, chopped
½ ts ground white pepper
3 tbs fish sauce
1 ts brown sugar
2 tbs lime juice
coconut milk

Place all the  ingredients together in a food processor, and process to a paste. If necessary, add a few tbs of coconut milk to help blend ingredients.
Set aside.
Use for instance for chicken curry.

Steamed fish with chickpeas & currants

For ➍
4+1 tbs tablespoon olive oil
1 ts ground cumin
½ ts ground cinnamon
⅛ ts ground sumac
4 white-flesh fish fillets (e.g. Pacific halibut, grouper, cod, or haddock)
salt & freshly ground black pepper
1 medium yellow onion, small dice
1 small fennel bulb, outside layer discarded, cored, cut into small dice
1 dl dry white wine
2 tbs currants
1 can (425 g) chickpeas, drained & rinsed
2 dl bottled clam juice (or fish stock)
4 tbs coarsely chopped pitted green olives
3 tbs finely chopped fresh coriander
2 tbs finely chopped preserved lemon
12 very thin slices preserved lemon

Place a large straight-sided pan with a tightfitting lid over medium-high heat until hot. Add 4 tbs of the oil, the cumin, cinnamon, and sumac and cook, stirring, until aromatic, about 30 to 60 s. Remove the pan from heat and immediately transfer half of the oil mixture to a large, shallow dish. Let cool slightly.
Season the fish fillets all over with salt and pepper, transfer them to the shallow dish, and turn them to coat all over with the spiced oil. Cover and refrigerate for 30 m.
Return the pan with the remaining spiced oil to medium-high heat. Add the onion and fennel, season with salt and pepper, and cook, stirring often and lowering the heat if needed, until the onion is translucent, about 5 m. Add the wine and currants and simmer over medium heat until the wine is nearly evaporated, about 3 to 4 m. Stir in the chickpeas, clam juice, olives, 2 tbs of the coriander, and the chopped preserved lemon and bring to a simmer. Cook until the liquid is reduced by ⅔ and the chickpeas are tender, about 6 m. Taste and season with additional salt and pepper as needed. Remove from heat and set aside until the fish has finished marinating.
Place the remaining 1 tbs olive oil in a small skillet and set over medium heat. Once the oil shimmers, add the preserved lemon slices and sear until caramelized, about 3 m per side. Set aside.
Return the pan with the chickpeas to medium heat. Tuck the fish into the chickpea mixture and place 3 slices of preserved lemon over each fillet. Cover and cook at a lively simmer until the fish flakes when cut into, about 10 m for a 1.5 cm thick fillet or 12 m for a 2-3 cm thick fillet. Sprinkle the remaining tbs cilantro over the fish.
Serve each fillet in a shallow bowl, followed by a large spoonful of chickpeas.

Chickpeas with cumin & sherry

For ➋-➍
1 tbs wok oil (or use a mixture of sesame, garlic & vegetable oils)
2 ts cumin seeds
2 x 410 g cans chickpeas, rinsed & drained
130 g rocket salad
1 ts sea salt or kosher salt, or ½ ts table salt
60 ml rich cream (sweet) sherry

Heat the oil and cumin seeds in a wok or large frying pan.

Add the chickpeas, rocket salad, salt and sherry and stir over a medium heat until the rocket and other leaves have wilted, the chickpeas have warmed through and the liquid has reduced a little.

Serve as a light meal, with or without a poached or soft-boiled egg on top, or as a side-dish for e.g. scallops with chorizo.

Read a tip on cooking dried chickpeas.

Shahi ghost korma (braised lamb with yogurt)

For ➋
400 g lamb shoulder piece, boned & cubed
10-15 cl yogurt
1 ts cumin
1 ts coriander
1 ts red pepper
pinch of pepper
2 ts almond powder
1 cinnamon stick
2 cloves
2 cardamom seeds
1 onion, chopped
1 clove garlic, minced
10-20 cl of fresh cream
saffron
olive oil

Place the lamb in a bowl with the yogurt, cumin, coriander, red pepper, pepper and almonds. Mix well and refrigerate for about 1 h.

Once the meat is marinated, pour a little oil in a saucepan and add onion, cloves and cardamom. Fry everything.

Then add meat and marinade. Then add the cinnamon and garlic.

Cover and cook for 1 h.

Once the meat is cooked, add cream and saffron.

Reduce the sauce, uncovered, till thick.

Serve with basmati rice with some sliced almonds. Sprinkle korma with some sliced almonds.

'Korma' means 'braising' in Hindi and Urdu. The technique was developed in the 16th century with the introduction of Mughlai kitchen, close to Persian and Turkish cuisines, in the Mughal empires in Northern India. Despite the varying flavouring of different korma, it should always be made with with yogurt of some sort. Today, in Europe or UK, it is sometimes reduced to a creamy version of a curry, with chicken korma as the signature dish.
Yogurt, fermented milk, has been used since 3000 BC, and has been a main staple of Arab, Turkish and Central Asian cuisine. Use stirred yogurt for cooking. Or strained 'Greek' yogurt.
This is a quick and easy version of Indian korma. Traditionally, it would be made with ghee instead of oil.

Bloody Campari

For ➋*
2 or 3 large blood oranges, juiced, about 6 tbs (8 cl) juice
3 cl Campari
chilled sparkling brut white wine (prosecco, champagne, cava, cremant...)
blood orange peel or blood orange slice*

Pour 3 tbs (4,5 cl) of blood orange juice in a (chilled) champagne flute.
Add 1 tbs (1,5 cl) of Campari.
Top off each drink with sparkling wine (8 cl).
Garnish with a slice of blood orange and enjoy.*

*For larger quantities, mix the fruit juice and Campari (3 to 1) and chill in the refrigerator. Add sparkling wine in the glass.
**Optional.

A sophisticated 21st century twist on the popular 70's mix Campari orange mix. The herbal bitterness of the Campari, the tart sweet sourness of the blood orange and the sparkling bitter of the brut mix together well. Campari orange was mainly an American invention, quickly followed by Western European countries. In Italy, it is still drunk as an aperitivo, with soda water to release the bitter fragrances of quinine, rhubarb, ginseng, orange peels and aromatic herbs. The aperitivo was launched in the 1840's, to counter the bitter sweet cordials from Holland, spreading over Europe. It was mainly drunk as an opener, 'apertitiuvum' in Latin, to speed up the appetite for the coming dinner. Bitters have long been considered to stimulate digesting.
Campari is also used as a main ingredient for the Negroni (equal parts gin, white vermouth, Campari on ice) and James Bond favourite Americano (white vermouth, Campari and a splash of soda on ice) cocktails. It has become fashionable again, due to extensive marketing, including lush limited edition calendars.
Read more on twisted cocktails: fino martini, quick mint cider.

Cervelle de canut (French goat cheese spread)

For ➑ servings
225 g fromage blanc or chèvre
5 cl (3 tbs) white wine vinegar
2 tbs crème fraîche or sour cream
1,5 tbs light olive oil
2 small shallots, finely chopped
1 small garlic clove, finely chopped
1 ts dried chives or 1 tbs fresh chives, chopped
1 ts dried chervil or 1 tbs fresh chervil, chopped
¾ ts sea salt
⅛ ts ground black pepper
1 day-old baguette, sliced for toasting (1 cm).

Drain the fromage blanc for 15 m. Put it, along with the white wine vinegar, crème fraîche, and olive oil into a food processor. Process the cheese until it is smooth and of medium consistency.

Add the shallots, chives, chervil, salt, and pepper. Pulse the mixture just until the herbs are incorporated into the cheese.

Refrigerate the cheese for 2 to 3 h before serving.

Toast the baguette slices. Spread the cheese on them. Serve as an appetizer or small starter.

A canut is a silk weaver, especially in the Lyon region, where the silk industry was developed in in the 18th century with introduction of the mechanical Jacquard looms, replacing the manual home looms. 'Cervelle' is French for brain, the combination meaning 'silk weaver's brain', which might have been an insult, or mean language of the rich owners of the factories. The mercilessly exploited canuts staged two major uprisings in 1831 and 1834, becoming an example for workers' revolts in the 19th century.
More recipes from the Lyon region: matefaim salé, braised chicken with cream sauce, salade lyonnaise.