In order of appearance, there is Lemon Infused Olive Oil, Herb Coated Labna, Dukkah, Baba Ghanouj, Carrot and Orange Salad, Spinach and Ricotta Roll, Flourless Orange and Almond Cake.
Baba Ghanouj
The recipe for baba ghanouj comes from the Lebanese episode of Food Safari. I was a little skeptical that just charring the eggplant over an open flame would cook it properly but it gave the dip a smokey taste which went well with the creamy texture.
2-3 medium sized eggplant
1½ tbsp tahini
1 tbsp lemon juice
1-2 cloves garlic
2 tsp salt
1 tbsp extra virgin olive oil
1 tsp paprika
Parsley, finely chopped
Tomato, finely diced
Grill the whole eggplants over an open gas flame, turning with tongs until the skin is evenly blackened. Do worry if it looks a mess, you'll peel the charred skin off shortly. Soak in cold water for about 10 min to cool.
After soaking, peel off the blacked skin and leave to drain in a colander for 15 minutes. Whizz up the pulp in a food processor with tahini, lemon, garlic and salt until creamy.
Place the mixture in a serving bowl and make a well in the centre just deep enough for the oil to be poured in. Sprinkle paprika, parsley and tomato on top.
Carrot and Orange Salad
This recipe came from the Moroccan episode of Food Safari. I had great hopes for this but it turned out too sweet and really didn't get much attention from anyone at the lunch so I don't know if I'd recommend it. If you are interested, you can find the recipe here.
Spinach and Ricotta Roll
Can't remember where I got this recipe from. I'll have to do a search.
Flourless Orange and Almond Cake
This comes from the Jewish episode of Food Safari. It's an amazingly moist flourless cake great for the gluten intolerant and lovers of desserts. The following is lifted from the Food Safari website with some minor comments added:
2 oranges
6 eggs
250g caster sugar
250g almond meal
1tsp baking powder
Extra caster sugar for dusting before baking
Icing sugar for dusting after baking
Margarine or oil spray (for greasing the pan)
Wash oranges and place unpeeled, in a pot of boiling water for 2 hours. I suspect that it could be cooked for much shorter but haven't tried this. Drain the water and allow the oranges to cool. This can be done ahead of time.
Preheat oven to 190°C.
Break 6 eggs into a mixing bowl or blender. Add caster sugar and beat or blend together. Place the two oranges into the egg mix. Break up the oranges and then blend together to a smooth consistency. Add the almond meal and baking powder and blend.
Grease a 20 cm spring form baking pan with margarine (or vegetable oil spray) and dust with caster sugar. Pour batter into the pan and sprinkle caster sugar on top and bake for 1 hour to an hour and a half or until the top is golden brown.
It's best to leave the cake overnight to set, but people don't often tell you this step. Dust with sugar before serving.
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