Pocket Cooking Recipes

From Jamme to plate

SPICED HONEY SAUCE

Grind 6 tsp of wholegrain mustard, 2tsp

of whole green pepper and a pinch of salt.

Add grated skin of half orange and half

lemon.

Continue to grind and mix well. At the end,

add 2 tsp of honey and 8 tbsp of apple

vinegar. Put the cream in a glass jar and

continue to shake it. Keep it in a dry and

cold place.

Use it for dressing meat, fish, raw or

boiled vegetables.

HONEY MARINADE

Put the pork ribs into a container and

cover with 1 tbsp of honey and the

juice and the skin of one lemon.

Let them sit for half an hour in the

fridge, before grilling.

ITALIAN RISOTTO with

STRAWBERRIES

4 servings:

250 grams of rice

250 grams of strawberries

2 liters of vegetable stock

Butter, onion (or scallion), parmesan cheese,

salt, white wine.

Prepare the vegetable stock.

Then peel and chop one onion (or scallion) and

fry in a pan with a little butter. Add the rice and

let it toast for a minute. Simmer with white

wine. Pour some stock, until the rice is covered,

stirring constantly. Add salt and continue cooking

15-18 minutes more, adding more stock as it

reduces. Cleanse the strawberries and make them

into small pieces. Leave some whole for decora-

tion. Add the strawberries a few minutes before

turning off the flame. Stir the rice with butter and

parmesan cheese.

Dress the dishes with whole strawberries before

serving.

BAOBAB JAM CHEESE AND WINE

Your favourite wine, your favourite

cheese selection, some crackers and

the baobab jam as accompaniment.

AVOCADO and MORINGA SAUCE

Add to your blender until smooth:

1/2 tsp moringa powder

2 avocados

juice from 1 lemon

2 tbsp olive oil

1 tbsp water

pinch of salt

MORINGA FRUIT SHAKE

Add to your blender until smooth:

1/2 ripe mango

1 banana

1 tbsp of moringa powder

1 cup fresh orange juice

6-7 ice cubes

SESAME AND HONEY BRITTLE

Put 100 gr of honey and 100 gr of sugar

to warm gently in a pot. Mix well until it

boils. Add 200 gr of sesame seeds, mix

and cook for 5 minutes more. Add 50 gr

of almonds, grossly chopped, and leave it

cooking gently for 25 minutes mixing once

in a while.

Lay the greaseproof paper , pour the

mixture, cover with another layer of grea-

seproof paper. With a rolling pin

spread up to 3 mm thick. Cut into rectangles

with a knife while still warm and cool.

HOT MORINGA TEA

Use 1/2 to 1 tsp of moringa

powder in 250ml of hot water.

Allow the tea to steep, preferably

coverede, for up 10 minutes.

Add any of the following common

tea ingredients to create a more

complex and tasty tea: green tea,

lemongrass, lemon zest, coconut milk.

COLD MORINGA TEA

1-2 tbsp moringa powder

Slice of fresh ginger root or freshly

squeezed lemon juice. Honey to taste

(optional).

Add ingredients to a 500 ml bottle of

water.

Shake and allow to sit for an hour.

ROSELLA DRINKS

2 cups of dried rosella calyces

2 liters of water

Juice from one-half of a lemon or lime

sugar

Combine the calyces and water in a large

pot and bring to a full boil. Remove from

stove and let steep covered for 30 minutes.

The color should be a deep red-purple.

Strain off the liquid through a sieve and

throw away the calyces.

Stir in lemon juice and sugar.

Serve hot or cold.

If it is to be served hot, less sugar is needed.

After removing the pot from the stove, in

Latin America they often add a few slices of

fresh peeled ginger root. In Africa, mint is

often added. In Southeast Asia, lemongrass

is sometimes added in the boiling stage.

Rosella combines well with fruit juices.

Mix it with pineapple juice, grapefruit juice,

orange juice and/or cranberry juice.

Sprinkle with lemon slices, and perhaps a

dash of rum, to make a very summery punch.