Problems with Blogger and email settings

I am testing today if Blogger feedburner is sending out email to all my subscribers. So this is a test. If you have not been getting post of some time, please let me know by sending an email to karine.keldany@gmail.com

Thank you for your understanding and support.
Take care,
Karine

A Sweet guava treat for Mother's day

Happy Mother’s day to all Moms, Grandmothers, Stepmothers, Aunties and Godmothers.

Creamy Guava Sweet Treat

Being a mom is so wonderful. The day I first laid eyes on my daughter I cried. I was so happy and blessed. My kids are a big part of my life and I am so grateful to have them in my life. I am so proud of my girls. They are more than I could have wished for. Nothing can compare to the love I feel, when I hold them or when I see them happy and content. They are my daily inspiration. I thank God every day for them.

My girls, my pride and joy.

To all moms: I want to share with you today one of my favorite childhood recipes, an easy and delicious guava dessert recipe to share with your family that my grandmother used to make for us every summer. So refreshing and light you won’t be able to put it down.

Creamy Guava Dessert

Serves 6

8 -10 ripe guavas (I used yellow)

Juice of half a lemon

1 tsp orange blossom water

Sugar to taste (about half a cup of raw sugar)

Some fresh water (optional)

Remove the skin of the guava and cut it in half. With a small spoon or a melon scooper remove the seeds and reserve in a bowl. Cut the guava flesh in segments and reserve. In a mixer add the guava seeds, sugar, orange blossom water and lemon juice and mix till smooth. Put the mixture in a sieve and remove the seeds. You should get a creamy sauce that is beyond good. Add the sauce to the guava segments and blend well with a spoon. Refrigerate the guava dessert for 30 minute and then serve in glass bowls. Enjoy!

Back the Memory Lane with a Caribbean Inspired Coconut Rice with Shrimps and Pineapples

Today I am going back the memory lane. Same time last year I was spending a year in the Dominican Republic under the Coconut palm trees. 

I met wonderful people who inspired me a lot. The tropical scenery was breathtaking. I could not put my camera down. Another thing I could not put down was coconuts. I love coconut milk, cream, flesh, bowls made with the rind, even body wash with a hint of coconut smell.

Pictures I took during my stay on the island. Notice the beautiful colors and hues.

During my stay on the Island I hired a very sweet lady called Louisa to help me with the house shores. She also helped me practise my Spanish and taught me some of the local dishes. One day she invited us to her house and cooked amazing dishes using coconuts. She prepared Chicken with coconut sauce and green peppers, Gandule beans  (which I learned later is pigeon peas) with coconut and pumpkin and last but not least the famous Caribbean coconut rice. I wanted to learn how to make this super tasty rice and so I asked Louisa to teach me.

Gandule or Pigeon Peas (As a plant as well as bought fresh in the markets)

Next week we prepared the famous Caribbean rice together and Louisa taught me the island way of cooking. Louisa first showed me how she cracks open a coconut with a big knife (machete). She chose a mature coconut (like the ones you find in the grocery stores (with hard brown shells). I was impressed how she handled the knife in the air breaking pieces of the shell with every stroke in an amazing dexterity. When the brown shell was broken it was easy to remove the white flesh. She then broke the flesh into smaller pieces and put them in a mixer with some warm water. After mixing for about 5 minutes we had beautiful milky white coconut milk. Fresh and so so good. No need to buy cans when you can prepare it yourself. Right? 

Louisa making the coconut milk and straining it through a sieve.

We had a feast that day with lots of Caribbean dishes and I was happy to share them with Louisa and her daughter Daniela.

Louisa & Daniela sharing a caribbean gourmet meal with us in Las Terrenas/DR

Today I am sharing with you the coconut rice recipe as well another dish I prepared with the same rice. Coconut Rice with shrimp and fresh pineapples is a simple dish that is very tasty and easy to prepare. I am sure it is a dish you will enjoy and the aromas will remind you of the islands as much as they remind me. ENJOY!

Lola having a bite of shrimp and coconut rice

Coconut rice

1 brown shelled Coconut (0r 2 cans of good quality coconut milk)

Warm water

¼ tsp raw sugar

Salt to taste

½ tbs coconut or canola oil

2 cups Long grain rice or jasmine rice

Remove the flesh from the shell of a mature coconut with a hammer. Be careful not to hurt yourself.

Cut the flesh in smaller pieces. Put the coconut flesh in the blender and add warm water. Mix till the coconut pieces become very fine and the water becomes a shade of white (see picture). Then in a fine sieve remove the coconut pieces and reserve the coconut milk. You can reuse the mashed coconut pieces and make more coconut milk by adding warm water to your mixer. I was able to make about 3 liters of coconut milk with just one coconut. You can drink the coconut milk with your shakes or with tea or use it in other dishes. Do not discard the coconut flesh. Use it in dessert recipes. It can be towelled dried and frozen till used.

Now let’s make some coconut rice. Wash you rice well and reserve. Put the coconut or canola oil in a pot and let it sizzle for 30 sec then add your coconut milk and the sugar. You can add some of the mashed coconut pieces for added coconut flavor. I love adding the flesh. Then Let the coconut milk reduce to the third. You will notice that the coconut milk will become golden brown and will caramelize a bit. This is when you add your rinsed rice. Mix well and add the salt and 2 cups of coconut milk. It should just about cover the rice. So 2 cups or rice for two cups of coconut milk. Let it cook on medium high heat uncovered till you can’t see the liquid anymore. So the rice will have absorbed half the quality. Then lower the fire and let it cook with lid on for about 15-20 minutes. At this point taste your rice. It should be chewy and just about done. Remove from the heat and let it rest another 5 minutes. Then with a large rice spoon or a large fork fluff the rice a bit and serve. Enjoy.

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Coconut rice with shrimps and pineapple

·        Shrimps (peeled and deveined; leave tail on for garnish)

·        Salt and pepper

·        1 Pineapple

·        1 medium Spanish onion

·        2 green scallions (sliced in fine rounds) for garnish

·        1 large beef tomatoes (or any fleshy tomatoes) skinned, seeded and chopped)

·        Mild or spicy peppers (such as Jalapeños) - Optional

·        Cooled Coconut Rice (see above recipe)

 Sauté the shrimps in a bit of oil till light pink and cooked. Season with salt & pepper and reserve.

Cut the top of the pineapple and reserve it for decoration. Cut the outside of the pineapple, removing all the hard part and the core that is inedible. Cut the flesh in bites size cubes and reserve.

Mince the onion and sauté till tender and slightly caramelized. Add the chopped pepper and cook for 1 minute. Then add the coconut rice and mix well. Remove from the stove and put the coconut rice mix in a large bowl. Let the rice cool a bit then add chopped scallions, the tomatoes, the pineapple cubes and the shrimp and fluff everything. Serve in a big plate garnished with the head of the pineapple. Enjoy!

Travel post to Dubai + an Oriental Spinach salad and Daoud Pasha Meat Balls

Dubai city of Magnificent Skyscrapers and Creative Designs

There are days, weeks or months were you are just not inspired. Maybe feeling also a bit down. It could be the weather, international events or just some unresolved issues. I have not written anything on my blog for more than two month and felt miserable. I took a lot of pictures, cooked a lot and had a thousand stories in my head, but nothing came out on paper. 

One day chatting with my dad on Skype he suggested I visit him in Dubai. 

A trip to Dubai ! My first ... what a thrill. I was beyond excited to discover this part of the world and be reunited with my dad and sisters who are expats there. So I packed my swimsuit, my camera, my laptop and left the Canadian snow for sunny Dubai. Leaving my girls for two weeks was hard, but I needed some time alone. Some "me" time, well deserved. I am sure lot of moms out there can relate. 

Ali Baba shoes, bronze lanterns and vases, varied and very original spices are among some of the beautiful items you can purchase at the Old Dubai souks.

In the old part of the city lots of building are built with lime stone and coral.  Next to the textile souk I entered a very unusual store where they sell old fabrics dating hundreds of years.

I took all above pictures at the Old Dubai and souks. For more info visit: http://travel.nationalgeographic.com/travel/city-guides/dubai-walking-tour-3/

When I landed in Dubai 14 hours later I was quite amazed by the tall building and the magnificence of the city. Everything seemed a bit out of proportion, so new, so grand. I was so happy to see my family and spend time with them. I loved visiting the old parts of the city where you can wander through the different souks such as the textile souk, the spice souks or the gold souk. Dubai is a one of the biggest ports of this area. Lots of trading is done there too. So you can find lots of rare spices, amazing pieces of fabrics and so much more. I was quite inspired and bought some great spices to use in my dishes such as some Iranian saffron, beautiful green pistachio slivers and zereshk (Berberies).

The landward side of Dubai Marina has a beautiful 7 miles (11km) long waterside promenade. 

Beautiful Dubai night views from the sea while eating jumbo shrimps @ Aprons and Hammers

Christian Louboutin @the Dubai Mall -  Or a copy of a Celine bag @ the Textile Bazaar

Inside the Dubai Mall

A Botero Statue with a view of the Armani Hotel; The Aquarium at the Dubai  Mall

Stunning sugar confections @ the Dubai Mall

Back home, I was inspired to create a warm spinach salad with these ingredients  which I am sharing the recipe with you here. The Zereshk tastes a lot like dried pomegranate kernels. It has a sweet and sour berry smell and taste that I enjoy immensely. For the main dish I thought that a hearty Daoud Pasha (Oriental meatball dish) would be just the perfect pairing. The use of cumin and dry onions gives the meatballs a great taste. The sauce should be velvety. Perfect when served over white rice. 

In the winter my family used to serve this dish on week days as it is easy to prepare and always enjoyed by kids. You can use beef instead of lamp. It will be equally tasty but not the same. 

Impressive Sheikh Zayed Grand Mosque in Abu Dhabi
If you visit Abo Dhabi have lunch at the lebanese Abdel Wahab Restaurant  and enjoy the views of the mosque from there. Food was amazing.

Arabesq Sweets at the Dubai Mall: Best Syrian mastic ice cream. So thick it is cut with a knife.

At Burj Al Hamam restaurant with the view on
the Armani Hotel, Dubai Marina and Water Fountains

Yummy treats at the Wafi Gourmet (the Dubai Mall)

© Places I visited in Dubai and that I recommend:

• The Dubai Mall: Where you have the Ice ring and the Aquarium 
• The Emirates Mall: Where you have the ski slopes
• The Dubai Port and Souks (such as the Fabric souk, Spice souk or Gold souk)
• A unique Bar and lounge: The 360
• Burj Al Hamam restaurant (with the view on the Armani Hotel, Dubai 
•  Marina and Water Fountains
• Dubai Fountains in front of the Armani Hotel & Dubai Mall (many surrounding restaurants have a view on the fountains)
• Souk Madinat Jumeirah: typical oriental decor; lots of high end shops, great restaurant, bars and much more.
• JBR Walk (where you find lots of ocean front restaurant, cafés, galleries and shops)
• Dubai Marina Mall: Nice shops for a small mall
• Lebanese restaurant Café Blanc at the Marina Mall: Great mezzés and modern Arabic decor. 
• Arabesq @ the Dubai Mall: Best Syrian ice cream in town

You can find zereshk (Berberies) online@: http://www.kalamala.com/products/barberry-zereshk-1lb-sara

Zereshk and Spinach warm salad

• ¼ cup zereshk (found in Iranian/Oriental stores) could be substituted by dried cranberries but won’t be the same
• 1 bag of fresh baby Spanish
• 1 pinch of saffron
• Good olive oil or sunflower oil
• Juice of 1 lemon
• Salt to taste
• Slices or slivered pistachios

Soak the zereshk in warm water for ½ an hour till tender then drain well. 

Blanch the spinach for 2 min in simmering salted water and then rinse with cold water.

Warm the olive oil on a pan then add the saffron and cook for 1 min till the oil has a golden orangey color and becomes fragrant. Add the zereshk and blend well. Remove from the heat and let stand 15 min then add it to your spinach. Squeeze the lemon juice and add some salt. Remember to taste to adjust the flavours. You can add some paprika or Tabasco if you like some heat. Add the slivered pistachios and enjoy!

Daoud Pasha (0r oriental meat balls)

• 1 kilo of fresh minced meat (preferably low fat lamb)
• 1 cup of unbleached all purpose flour
• ½ tsp Salt, pepper and paprika
• 1 medium golden onion; thinly minced
• 1 sachet of onion soup (or you can use ¼ of a cup of dried onion)
• ½ tsp cumin powder
• ½ Aleppo red pepper powder (optional)
• 2 cups chicken stock
• Some bay leaves

Serve with steamed or fried rice.

Put the flour in a big bowl and add the salt, pepper and paprika and mix well. Form small balls of approx one inch and roll the balls in the spiced flour till well coated.

Put some olive oil in a medium pot and then add a batch of meat balls and let them cook undisturbed till they become golden and detach easily from the bottom of the pot. Then you can stir them to brown all sides. Do not over crowd the pot or the meat balls won’t brown well and will become soggy. When they are well browned removed them and reserve. Add another batch of meat balls and continue the procedure till all your meat balls are well browned. Remove all the meat balls from the pan but keep the yummy bits on the bottom of the pot. 

Add a bit more olive oil and the minced onion. Cook the onions for 1 minute then add the spices and pack of onion soup powder. Brown for 30 seconds then add the stock. Stir well then add all the meat balls to your pot as well as the bay leaves. Cook on medium heat for about ½ and hour till the liquid has thickened and the meat balls are well cooked. Your sauce will become creamier. Remove from heat and serve over the white rice. Enjoy!

Merry Christmas, Joyeux Noël, Feliz Navidad to ALL!

I made these Macarons for Christmas and they were a hit. So I am posting the recipe this week for you. As well as a Hazelnut Nutella Macarons recipe. May your holiday be filled with lots of sweet aromas and wonderful memories. I wish you all Peace, Love, Health, Happiness and Prosperity. Merry Christmas to all!

Blueberry Breakfast muffins to share with friends

Childhood friends are forever

Every time I want to treat the girls I make these succulent blueberry muffins. Especially when M.J. sleeps over. Since first grade my daughter Lola has been friends with M.J.   
I highly encouraged their friendship as it was a healthy and positive relationship. M.J. is a very sweet, polite and well mannered little girl and always encourages and helps Lola is her studies. They seldom fight and always have a good time. 

When I see both of them playing together or when M.J. spends a weekend with us, I remember my own childhood friends who live far away. How we had fun playing, talking and sharing. I miss my childhood friends. We are all scattered around the world today. Some are in England, others in Dubai, Egypt or other parts of the world. I miss them all. The distance is not easy, but I try to keep in touch as much as possible. 

Lola and M.J. are proof that once you have a true friend, it is for life. Last year we traveled to the Dominican Republic where we spent 10 month. Lola was heartbroken. Both girls cried their hearts out, as they said their goodbyes. At that time we did not know how long our adventure was going to last. In the summer we decided to come back to Montreal and as soon as the two girls saw each other it was as though they had never been apart. Their friendship had survived time, space as well as new relationships. 

So to all friends in the world here is a recipe for you to share and enjoy together. A muffin recipe that is easy to make and always comes out perfect. Light with a hint of sweetness. You won’t be able to resist eating two. If you don’t have blueberries, you could use any berries you have. 

Print the recipe here 

Breakfast Blueberry Muffins

(Adapted from Barefoot Contessa back to basics)

Makes 16 regular sized muffins

·        1 ¾ cups all purpose flour

·        ⅔ cups granulated sugar

·        2 ¼ teaspoon baking powder

·        ½ teaspoon baking soda

·        ½ teaspoon kosher salt

·        1 cup buttermilk, shaken

·        ¼ cup butter (½ stick) melted and slightly cooled

·        1 teaspoon grated lemon zest

·        1 extra large egg

·        1 teaspoon vanilla extract

·        1 ¾ cups fresh blueberries (or frozen, UNTHAWED)

·        2 tablespoons turbinado or raw sugar

1. Preheat oven to 375 degrees. Line muffin tins with muffin paper.

2. Mix flour, sugar, baking powder, baking soda, and salt into a large bowl and mix with a fork. Add blueberries and toss all together.

3. In a separate bowl mix buttermilk, butter, lemon zest, vanilla extract and eggs. Stir the buttermilk mixture into the flour mixture. (If you don’t have buttermilk, you can use milk instead, mixed with the juice of one lemon.) Mix until JUST blended (don't over mix as you will make tough muffins.)

4. Scoop into prepared cups, filling them until just full.

5. Sprinkle tops with turbinado sugar (or any medium grain raw sugar will do) for extra crunch. Bake for 20-25 minutes until golden brown. Enjoy!

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Recette en français:

Imprimer la recette ici

Muffins aux Bleuets « Bon Matin »

(Recette adapté du livre Barefoot Contessa back to basics)

Pour 16 muffins de taille régulière

· 1 ¾ tasse de farine tout usage

· ⅔ tasse de sucre granulé

· 2 ¼ cuillère à café de poudre à pâte

· ½ cuillère à café de bicarbonate de soude

· ½ cuillère à café de sel de mer

· 1 tasse de babeurre (sinon 1 tasse de lait avec le jus d’un citron)

· ¼ tasse de beurre (bâton ½) fondu et légèrement refroidi

· 1 cuillère à café de zeste de citron râpé

· 1 œuf extra large

· 1 cuillère à café d'extrait de vanille

· 1 ¾ tasses de bleuets frais (ou surgelés, décongelés)

· 2 cuillères à soupe de sucre brut ou sucre turbinado

1. Préchauffer le four à 375 degrés. Posez des caissettes en papier dans les moules à muffin.

2. Mélangez avec une fourchette la farine, le sucre, la poudre à pâte, le bicarbonate de soude et le sel dans un grand bol. Ajoutez ensuite les bleuets et mélangez le tous délicatement pour ne pas écraser les fruits.

3. Dans un autre bol, mélanger le babeurre, le beurre, le zeste de citron, l'extrait de vanille et les œufs. Incorporer le mélange de babeurre au mélange de farine. (Si vous n'avez pas de babeurre, vous pouvez utiliser du lait à la place, mélangé avec le jus d'un citron.) Avec une cuillère en bois ou en silicone mélangez juste assez pour que tous les ingrédients soient bien incorporés. Trop mélanger durcira la pâte de vos muffins!

4. Verser la pâte dans les moules préparés, en les remplissant jusqu'au trois quart.

5. Saupoudrer avec le sucre brut pour un effet craquant. Cuire au four pendant 20-25 minutes. Ils seront prêts quand leur couleur prendra un beau teint doré. A partager sans réserve. Bon appétit!

Remembering autumn with a Caramel Apple Butter Spread

After 10 days of being in bed with a bad influenza and high fever I can finally write my 2 posts. I was so eager to share with you these recipes.

I have for you today a yummy and easy recipe for all the left over apples that you did not bake with or eaten after your last apple picking trip.

The beautiful jewel color autumn leaves in Canada

In the end of October we went apple picking at the Mont-Saint-Grégoire. Mont-Saint-Grégoire is a municipality in the province of Quebec, Canada, located in the Regional County Municipality of Le Haut-Richelieu and it is about a one hour drive from Montreal.

Fallen maple leaves in all the shades and hues of autumn. Nature in all its glory!

I was a beautiful sunny day in spite of the chilly wind. Marie J., Lola’s friend, came with us to pick apples. The three kids had so much fun running in the fields, picking apples, eating the apples and then climbing everywhere. It was a joy to watch them and take pictures. It is magical watching kids at play. They are so carefree and intense. Anything makes them happy. We should learn from our kids the joy of living and appreciating the moment.

The warm autumn sun was slightly warming my face while sitting on a wooden bench and daydreaming. The nature was so beautiful with the warm multicolored leaves falling around me. I love autumn with its colors, aromas and warmth.

The days passed by and winter came. The big bag of apples had still some apples left in it. Most of the apples were starting to lose their crispiness.
I had made several recipes and put apples in the lunch bags of my girls.
So with the leftovers I decided to make apple caramel butter.

I did not want to make apples compote or apple sauce. My kids used to love them younger but now they are not interested in these recipes anymore. I wanted to make something richer that would be savored all winter long. Not too sweet nor too heavy. So I decided to make Apple Caramel Butter which is rich in flavor, creamy and so versatile. I am sure you will enjoy it as much as we do. You can use pears for the recipe if you like. It would be equally good. Hope to get your comments.

* Download or print Recipe

Apple Caramel Butter Spread

Makes 4-5 small jars

You will need:

10-12 apples (Cortland, Golden or McIntosh)

1 lemon

1 cup of butter (about 220 gr)

2 cups of raw sugar (or caster sugar)

1 pinch of salt (1/4 tsp)

1 tbs vanilla

Half a pod of vanilla (optional)

1 tbs brandy (optional)

Peel, core and cut the apples and put in a big bowl of water added with the lemon juice. Water and lemon will help the apples keep their creamy color and not oxidize.

In a medium pot add the butter and sugar and let simmer on medium heat till it starts caramelising (about 5-7 minutes).

Add the apples to the caramel and let cook till you don’t see whole pieces anymore. Then add the pinch of salt, the vanilla and brandy. Let cook for 1 more minute then put in a mixer and puree.

Put your caramel apple butter in jars and enjoy. You can eat them with brioche, bread slices or add to the bottom or your apples pie. Simply delicious.

The caramel apple butter will keep for a long time if you sterilize your jars. It is worth the effort and not that complicated to do. Buy new jars and their covers and follow the method shown in the video below (found on youtube): 

I don’t have the basket that goes in the pot and I have no problem canning without it. So don’t worry much about it. Hope you enjoy the recipe and start canning your food. Bon appétit, Sahten, Enjoy!

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Coin Francophone:

* Télécharger ou imprimer la recette

Beurre au caramel de pommes

Donne 4-5 petits bocaux en vitre

Vous aurez besoin de:

10-12 pommes (Cortland, McIntosh ou Golden)

1 citron

1 t de beurre (environ 220 gr)

2 t de sucre brut

1 pincée de sel (1/4 cuillère à café)

1 cs de vanille

½ gousse de vanille (facultatif)

1 cs de brandy (facultatif)

Pelez, épépinez et coupez les pommes et les mettre dans un grand bol d'eau additionnée de jus de citron. L’eau citronnée aidera les pommes à conserver leurs couleurs et elles n'oxyderont pas.

Dans une casserole moyenne, mettez le beurre et le sucre et laissez mijoter à feu moyen jusqu'à ce qu'il commence à caraméliser (environ 5-7 minutes).

Ensuite ajoutez les pommes au caramel et laissez cuire jusqu'à ce que vous ne voyez plus de morceaux. Ajoutez alors une pincée de sel, la vanille et le brandy. Laissez cuire pendant 1 minute puis mettre le tout dans un mélangeur et réduire en purée (retirer la gousse avant, si vous en avez mis).

Mettez votre beurre au caramel de pommes dans des bocaux. Vous pouvez mangez ce beurre avec vos brioches ou croissants. Les rajouter à vos tartines et toasts. Ou même garnir vos tartes aux pommes et s’en servir comme appareil. C’est simplement délicieux.  Bon Appétit!

Le beurre au caramel de pommes se conserve pendant longtemps si vous stérilisez vos pots. Pour ce faire il vous faudra des pots neufs et suivre la méthode de la vidéo ici-haut.

Le panier utilisé dans cette vidéo est pratique mais pas nécessaire. Moi-même j’en ai jamais utilisé et je réussi toujours mes conserves. Donc pas de problèmes et pas de panique. C’est vraiment facile faire des conserves. Il faut seulement un peu de patience. J'espère que vous apprécierez la recette et que vous tenteriez la méthode de conservation. 

The Spice Hunters - Spicy stir-fried shrimp with green beans and tomatoes

It is a warm autumn day and I am making an Indian shrimp stir-fry recipe. The smells and aromas fill the house and a favorite memory comes back of the spice bazaars in Egypt, Turkey and Tunisia which I have visited during my travels. I have lived 19 years in Egypt where I had a real passion for visiting bazaars and discovering the hidden treasures they enclosed. I was especially fond of Khan El Khalili as it reminded me of the old Sindbad movies or 1001 nights stories of Scheherazade.  I always felt like a time traveler while walking in the covered streets of the Khan.

Khan El Khalili bazaar is so large that it is divided in many smaller bazaars. So you have the Gold bazaar, the Copper and Stones bazaar, the Silver bazaar, the souvenir bazaar and the spice and perfume bazaar. Small serpentine streets filled with all types of crafts and finds. You might get lost if you don't know the place well. I was always amazed by the spice bazaar as the spices are displayed in big jute bags and identified by simple hand written tags. Nothing too fancy but the colors and smells grab your attention.

 

Egyptians use a lot of spices in their cuisine and I have learned to enjoy spices and herbs since my tender age. Egyptian cuisine is very similar to the Indian cuisine in their use of spices and heat. When you think spicy I am quite certain that you suppose I mean heat. Not at all. Spicy means use of spice. Mild or otherwise. And the best way of using spices is by adding them in your hot oil at the beginning of the recipe. The heat of the oil helps the aromas and taste to develop. 

So when I first tried the Indian spice mix called Dhaba Masala I was reminded by several dishes I tasted in Egypt. Three years ago I purchased the Épices De Cru Kit. It is a kit prepared by the Spice Hunters which includes about 6 spice blends and a small recipe and travel Notebook. The whole kit looks so exotic and I could not resist buying it. I tried several recipes from the Notebook and I was hooked. All were exotic, delicious and easy to make. The charm lay in the spice blend and aromas coming from the small box. Ethné & Philippe de Vienne are both spice hunters who travel the world in search of new spices, mixes and recipes. Philippe is also a great chef who teaches the use of spices. Ethné owns two spice shop in the Marché Jean Talon in Montreal (Food Olives et Epices & La Dépense). The couple has also a food and travel show on ARTV that would make you want to travel every day. All their imported spices are fresh and natural. No additives or artificial flavors. Visit their website to know more about the spices, courses and more.

The Spice Hunter Spice Kit with Recipe book

One of the recipes I love to make from the Spice Hunters Volume II kit is the Stir-Fry shrimp with green beans and tomatoes. A recipe that is very fragrant and exotic. There is only a touch of heat. 

So you won't need gallons of water after every bite. In the recipe you need the Dhaba Masala spice blend which is basically:

2 tbsp mustard seeds (pan fried and roasted)        

1 ½ tbsp coriander

1 ½ tsp cumin

1 tsp turmeric

1 ½ tsp dried red chillies

I have made this recipe several times and it always came out great. You can replace the green beans by firm mango pieces and you will get a whole need recipe. It creates and even more exotic taste I believe. You could also add some coconut milk for a creamier sauce. 

Stir-fried shrimp with green beans and tomatoes

for 6-8 people

1 lb shrimp, peeled and well cleaned

2 tbsp lemon juice

2 tsp cracked black pepper

2 cups fresh green beans

3 tbsp trying oil of your choice (olive oil is a good choice)

1 bay leaf                 

½ tsp lemon zest (grated)

2 garlic cloves, chopped

2 green shallots, chopped

2 tsp Dhaba Masala, ground (use a mortar and pestle or a spice mixer)

1 cup ripe tomatoes, finely chopped

2 tsp honey or sugar

salt to taste

some parsley or basil chopped for garnish (optional)

1. Rinse and pat dry the shrimp with a paper towel. Marinate them with the lemon juice and cracked black pepper for about 10-15 min. Set aside.

2. Clean and cook the green beans in salted boiling water until they are crunchy (about 5 min) and set aside.

3. Heat a large pan or a wok on high heat. Pour in the oil and the bay leaf. Pan fry for a few seconds.

Add the lemon zest, garlic, shallots and ground Dhaba Masala and fry for a few seconds in the hot oil.

4. Add the marinated shrimp and stir-fry for 1 minute. (do not over crowd the pan)

5. Add the tomatoes, honey and salt. Mix well and then add the green beans.

6. Cover and cook for 2 more minutes. Garnish with chopped parsley or basil and serve with white rice.

Enjoy, Bon Appétit, Sahten.

Note: If you choose to add coconut milk (1/4 cup), do so after you add the tomatoes. If you want to have a more exotic dish replace the green beans by firm mango slices.

 Le coin francophone

Recette de Dhaba Masala:

2 cuillères à soupe de graines de moutarde ( et rôti à la poêle)
1 ½ cuillère à soupe de coriandre
1 ½ cuillère à café de cumin
1 cuillère à café de curcuma
1 ½ cuillère à café de piments rouges séchés

Sauté de crevettes aux haricots verts et tomates

pour 6-8 personnes

1 livre (1/2 kilo) de crevettes, pelées et bien nettoyées
2 cc jus de citron
2 cc de poivre noir concassé
2 tasses d'haricots verts frais
3 cs d'huile de votre choix (l'huile d'olive est un bon choix)
1 feuille de laurier
½  cuillère à café de zeste de citron (râpé)
2 gousses d'ails, hachées
2 échalotes vertes, hachées
2 cc du mélange Dhaba Masala moulu (utiliser un mortier et d'un pilon ou d'un mélangeur d'épices)
1 tasse de tomates mûres, hachées finement
2 cc de miel ou de sucre
sel au goût
un peu de persil ou de basilic haché pour la garniture (facultatif)

1. Rincez et épongez les crevettes avec un papier. Les faire mariner avec le jus de citron et le poivre noir concassé pendant environ 10-15 min. Réservez.
2. Nettoyez et faites cuire les haricots verts dans de l'eau bouillante salée jusqu'à ce qu'ils soient cuits mais encore croquants (environ 5 min) et mettez les de côté.
3. Chauffez une grande poêle ou un wok à feu vif. Versez l'huile et ajouter la feuille de laurier. Cuire pendant quelques secondes . Ajouter le zeste de citron, l'ail, les échalotes et le mélange d'épices Dhaba Masala moulu et faites frire pendant quelques secondes dans l'huile chaude.
4. Ajouter les crevettes marinées et égoutter et faites les sauter pendant 1 minute. (ne pas trop surcharger la poêle)
5. Ajoutez les tomates, le miel et le sel. Bien mélanger, puis ajoutez les haricots verts.
6. Couvrez et faites cuire pendant 2 minutes de plus. Garnir de persil haché ou de basilic et servez avec du riz blanc. Bon Appétit, Sahten.

Remarque: Si vous ajoutez du lait de coco (1/4 tasse), faite le après le rajout des tomates. Si vous voulez avoir un plat plus exotique remplacer les haricots verts par des tranches d'une mangue ferme.