20th February 2006, 12:38
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Get Choumicha's book Gingersnap. Practice a few recipes then you get a hang of what spices are used with what. You will be able to add your own touch too. Really isn't that hard.
In response to Colombo - it takes as long as it takes to read the the recipe and cook the meal. All of my attempts have been winners. Always said cooking was easy when you know how  
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21st February 2006, 01:25
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Anyone know if the Choumicha cookbook is available in English?
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21st February 2006, 15:30
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Tajin recipes
Meat tajin with prunes
 Ingredients for 12 people 1 and ½ kg of mutton meat(shoulder), cut into pieces 500 g of prunes, washed and swollen in water 100 g of blanched and fried almonds 2 middle onions 3 cloves of garlic 2 sticks of cinamon 1 soup spoonful of granulated cinamon 1 coffee spoonful of granulated ginger 1 pinch of crushed natural safran ½ cup of sesame seed 5 soup spoonful of granulated sugar 1 coffee spoonful of salt Preparation In a container, put the meat cut into pieces, add salt, oil, spices, 1 cruched onion and garlic, mix, leave it to impregnate, then add water, cover the container and cook for 20 mn on a middle fire. Take 2 soup ladles of sauce from the container to a saucepan, use that sauce to cook the prunes, when almost cooked, add 3 soup spoonful s of sugar and 1 soup spoonful of cinamon, allow to simmer. Add meat, the second crushed onion,sprinkle with 2 soup spoonful of sugar and finish cooking(15 mn), mix frequently. Blanch fry and drain almonds, grill the sesame seed slightly in a dry shallowpan Serve meat and prunes in a plate, water them with sauce and decorate with fried almonds and sesame. Tagine of lamb with artichoke and green peas  Ingredients for 6 to 8 people 1 kg and ½ of lamb meat cut into pieces 2 kg of artichoke 2 kg of green peas( with fresh beans) 1 coffee spoon of ginger 1 pinch of safran 1 clove of garlic 3 soup spoonful of oil the bark of a preserved lemon olives lemon juice Preparation Pour oil in the pressure cooker, shake the pieces of meat into it , salt and add ginger and safran, mix to make the meat impregnate, add water and close the pressure cooker.clean the artichoke, plunge it in water with lemon and vinger, cook it in hot oil and salted water with the sauce of the meat, cook the green peas for 10mn in water then add some of the meat sauce. ENJOY YOUR MEAL
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