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you'll find it here in our A to Z guide to epicurean wisdom. Use the keyword search
or the alphabetical index above to get to grips with culinary lingo.
Coffee with a conscience
The next time you're ordering your favourite morning cappuccino, spare a thought for the planet. Here's why.
Glossary
HarissaA North African chilli paste made with tomato, spices, garlic and olive oil. Traditionally served with couscous, it is also used in marinades, salad vinaigrettes or curries.
Every bottle of bought harissa paste or sauce will taste differently, but this recipe has all the basics covered - adapt according to your own taste buds:
Home-made harissa
Ingredients:
- 10-12 dried red chili peppers
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground caraway seeds
- 1/2 teaspoon cumin
Instructions:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds. In a food processor combine the chili peppers, garlic, salt and olive oil and blend well.
Add remaining spices and blend to form a smooth paste. Store in an air tight container. Drizzle a small amount of olive oil on top to keep fresh. Your harissa paste will keep for a month in the refrigerator.
conversion table
½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml
Fahrenheit - Celsius
Subtract 32, then multiply by 0.56
Celsius - Fahrenheit
Multiply by 1.8, then add 32
