Choukchouka , bellpeper compote

The choukchouka is a bell peper dish that could be use a deep , as a side dish , as a filing for pancake og arabic roll or just re-heat together with some crumble egg .
It s pretty easy to do but use take time to make it right .
For that you will need :
4 bell peper The color doesn t matter
2 tomate
1 oinions
1 fresh chili or some chili powder
2 tablespoon olive oil
Salt and peper

We will need to "" burn "" the skin on the peper and the tomate. The best it on the fire or the grill but at home just turn on the oven at 200c , when the oven are hot put the peper and tomato in it for about 10 mn until almost all the skin are getting dark . Then put the peper and tomato in a clean plastic bag and close it . The steam inside the
Bag will help removing the skin .
After like 10 mn pill the peper start by scrabing off the skin then remove the seed inside and do the same for the tomate . Make sure to not wash the vegy after removing the skin , you will remove all the nice flavour .
Slice the peper and tomato in small peace and keep it a side .
In a pote add the olive oil and the onions in dice on medium heat give some color for about 5 mn then add the slice peper and tomato add salt and peper and some fresh chili or some chili powder , mix it well and let i cook for about 45 mn . The idea of cooking it so long it s to bring the flavour together and to remove as much water as possible from the tomato and peper.
Now the choukchouka are ready just need to cool it down. And you can easily freeze it or keep in the fridge for about 10 days .

You can make the choukchouka with garlic as well just replace the onion by the garlic , or you can use both garlic and onions .

Ask you vegetable store or market for some old peper you might get it for nothing and it will make a great choukchouka

La Cuisine Des Plaisirs: Meat ball tajine

La Cuisine Des Plaisirs: Meat ball tajine: 2 tablespoons olive oil 3 onions 2 clove garlic 2 tablespoons raz el hanout about 200g chopped parsley Salt and pepper 6...

Meat ball tajine

2 tablespoons olive oil
3 onions
2 clove garlic
2 tablespoons raz el hanout
about 200g chopped parsley
Salt and pepper
600g of ground beef
a pinch of cinnamon
a little chili powder
3 tomato puree
an egg
a little chopped parsley to decorate




On a low heat, in a tagine dish or a pan,
sauté 2 onions and garlic, finely cut with olive oil
  add salt and pepper, add the raz el hanout and fry gently
add tomatoes and simmer.
Meanwhile, prepare the meatballs.
Mix meat, finely chop the onions, the parsley, salt andpepper, pinch of cinnamon and chilli powder, form balls of about 3 to 4 cm in diameter. and add the tomato sauce.
cook about 20 minutes with the lid on.
At the end of cooking time, break the egg in the middle of the dish, decorate with parsley and put the lid on.
I like to use some more spice to this tagine, I add atablespoon of cumin and hot pepper.
I also mix the meat with oatmeal soaked in milk to keep it juicy.

the all cooking process should take about 45mn 

CupCake by Alex

This is a easy recipie to do , this is what you will need :
2 eggs
100gr Suggar
120gr flour
1 ts baking powder
120gr melted butter
100gr dark chocolat finely chope
2 spoon orange marmelade
And a pinch of salt

First wisk the two egg with suggar entile it get lightly white, then add the flour and baking powder and salt , then the melted butter . At this time you can put what you would like in it. I have choise dark chocolat and orange it 's a classic but a like ;-) .
Now pull 2/3 of this preparation in your muffins form and bake it 20-25 min in a pre-heat oven at 180V .
Let them cool down before dressing with some whippe cream , i have use a whippecream mixed with orange marmelade and a drop of grand- marnier .
Voila the Cupcake by Alex .

Welcome to '' la Cuisine des plaisirs''

Welcome to the blog , La Cuisine Des Plaisirs , where i will share with you my passion for cooking , and all my recipies and the secret touch for each dish . Hope you will like it !