Tadka dal

Lentils are a must at an Indian diner. No red, no yellow but brown Tuscan lentils for our dal. Cover 150 grams of lentils with cold water. Cook gently for approximately 30 minutes, until al dente. Bake 2 teaspoons of cumin in a drizzle of oil. Add 1 chopped onion, 4 chopped garlic cloves and … More Tadka dal

Moghrabieh

During my last visit to Belgium I found some lovely moghrabieh. Couscous is quicker but moghrabieh has the looks. Put 500 grams of halved cherry tomatoes and 500 grams of chopped carrots on baking paper (skin down). Spread some olive oil, 2 teaspoons of ras gel haniyt, 2 teaspoons of cumin seeds, a pinch of … More Moghrabieh

RAL 9010

I think RAL 9010 has become the most popular ingredient in the house 😉. A seaweed, fennel and vongole risotto is an ideal dish in combination with the elegant white paint at the end of the day. For 2p, clean 1 kilo of vongole. Heat a pan. Melt 1 teaspoon of butter. Add the vongole, … More RAL 9010