Researching and putting together a menu of Moorish-influenced cuisine (refer to my earlier post here) was great fun. It was also a learning experience on how to photograph food.
Aubergine and Chick Pea Salad
Fig Saffron Almond Cake
Plan A: stage a romantic dinner on the terrace, photograph at sunset. Shoot with candlelight, without candlelight, with light bounced from the flash, without a flash …, delete, delete,… eat the props.
Plan B: try again in the morning. Key learning: when photographing dinner, plan on having dinner for breakfast.
While the first set of photos didn’t turn out as intended, both dinner and breakfast were delicious. I hope you try out a recipe or three.
A velvety-smooth and fragrantly spiced gazpacho. Adapted from an Epicurious recipe found here.
- 5 cm (2 inch) long piece baguette, crust discarded
- 1 – 2 garlic cloves (adjust to your taste)
- 10 ml (2 teaspoons) salt
- 30 ml (2 tablespoons) Sherry vinegar (preferably “reserva”)
- 5 ml (1 teaspoon) sugar
- 2.5 ml (1/2 teaspoon) cumin seeds
- 1.3 kg (2 1/2 lb) ripe tomatoes
- 120 ml (1/2 cup) cold-pressed extra-virgin olive oil
- for garnish: a drizzle of Sherry vinegar, 1 each small yellow, orange and green bell peppers, seeded, pith removed, finely chopped,
To bring out the flavour of the cumin, heat a pan over medium heat, add the cumin seeds and toss gently until they give off a warm, rich aroma. Allow the toasted seeds to cool, then grind using a mortar and pestle.
Soak bread in 120 ml (1/2 cup) water for 1 minute, then squeeze dry, discard water.
Blanch, then peel the tomatoes. Cut them into quarters and core, discard the core. Remove and discard the seeds.
Mash garlic to a paste with salt using a mortar and pestle (or mince garlic and mash together with salt using the flat-side of a large knife). Blend garlic paste, bread, vinegar, sugar, toasted ground-cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped (about a minute or so). Add remaining tomatoes and blend until smooth. Then, with the motor running, add olive oil in a slow stream, blending until as smooth as possible.
Transfer to a glass container and chill, covered, until cold, about 3 hours. May be chilled up to 2 days.
To serve, ladle into bowls, season with salt and freshly ground pepper to taste, add a drizzle of sherry vinegar and garnish with the mixed chopped bell peppers,
Serves 4. Preparation time: 30 minutes Total time: 3 1/2 hours
Slightly adapted from Donna Hay’s recipe in “The New Cook” cookbook. The mint-honey-cumin yoghurt dressing is a perfect accompaniment to the spiced aubergine and chick pea mixture. Courgettes (zucchini) would work well in place of the aubergines, just reduce the sauté time.
- 2 medium-sized aubergine (eggplants), sliced 6 mm (1/4 inch) thick, then cut into bite-sized pieces
- 45 ml (3 tablespoons) olive oil, plus more as needed
- 1-2 cloves garlic, thinly sliced
- 10 ml (2 teaspoons) ground coriander (cilantro)
- 5 ml (1 teaspoon) cardamom seeds
- 5 ml (1 teaspoon) ground cinnamon
- 350 g (2 cups) cooked chick peas
- 1 small bunch flat-leaf (Italian) parsley, chopped
- 200 g (6 1/2 oz) baby spinach leaves
- 120 ml (1/2 cup) plain yoghurt
- 30 ml (2 tablespoons) finely chopped mint
- 10 ml (2 teaspoons) plain honey
- 10 ml (2 teaspoons) ground cumin (slightly toast before grinding, refer to gazpacho recipe above)
Place aubergine (eggplant) slices in a colander, sprinkle with salt and allow to sit for 20 minutes to draw out the bitter juices. Under cold running water, thoroughly rinse eggplant (aubergine), then gently pat dry.
Heat oil in sauté pan over high heat. Add garlic, coriander, cardamom and cinnamon to pan. Reduce heat to medium and cook until aromatic (about 1 minute).
Add aubergines (eggplant) to pan and sauté, stirring occasionally, for 5 – 10 minutes until golden, adding extra olive oil to the pan as needed. Add chick peas to pan and cook for 3 minutes or until heated through. Stir in chopped parsley and remove from heat.
To make dressing, combine yoghurt, mint, honey and cumin.
To serve, place baby spinach leaves on serving plates. Top with the warm aubergine (eggplant) and chick pea mixture. Serve the yoghurt dressing on the side.
Serves 4 Preparation time: 20 minutes Total time: 40 minutes
This was my first time baking with saffron. The saffron gives the cake a wonderful flavour, a bit like…ummm…saffron. After adding the saffron to the batter, I found the threads stuck to the beater, so make sure that you scrape the beater well. The recipe from Saveur uses sliced peaches and plums instead of figs. I think the recipe would work with many seasonal combinations, perhaps even just topped with slivered almonds and served up with fresh fruit slices.
- 270 g (1 1/2 cups) all-purpose flour (note: weight is per 1 1/2 cups of Swiss-milled flour)
- 30 g (1/4 cup) 1/4 cup finely ground almonds
- 7.5 ml (1 1/2 teaspoons) baking powder
- Pinch of salt
- 150 g (1.5 sticks, 3/4 cup) unsalted butter, room temperature
- 225 g (1 cup) granulated sugar
- 3 large eggs, room temperature
- 60 ml (1/4 cup) whole milk
- 5 ml (1 teaspoon) saffron threads (loosely piled)
- zest of 1 lemon
- 5 ml (1 teaspoon) pure vanilla extract
- 6 ripe Black Mission figs, stems removed, cut in quarters, then sliced 6 mm (1/4 inch) thick
- 30 ml (2 tablespoons) turbinado sugar
Pre-heat oven to 180 degrees C (350 degrees F). Butter and flour a 24 cm (9-inch) springform pan. Sift together flour, almond meal, baking powder and salt in a small bowl.
Using an electric mixer and a large mixing bowl, beat the softened butter and one cup of granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, incorporating completely before adding the next.
In a small saucepan, combine the milk and saffron threads and heat until it boils then immediately remove from heat. Let steep for a minute or two, until the milk takes on a rich yellow hue. Allow to cool slightly and then pour into the batter along with the lemon zest and vanilla extract. Incorporate well. Don’t worry if the zest causes the batter to curdle, all will be fine once you add the flour.
With the mixer on the lowest speed, add the flour mixture in 3 parts and mix until well blended. Spread the prepared batter into the springform pan, gently shake the pan from side-to-side to even out the batter.
Arrange the fig slices in concentric circles on top of the batter, overlapping slightly. Sprinkle with the 30 ml (2 tablespoons) of turbinado sugar.
Bake in oven for 1 hour, or until a tester inserted into the center of the cake comes out clean.
Let cool completely before serving.
Makes one 24 cm (9 inch) cake Preparation time: 40 minutes Total time: 1 hour 40 minutes