737. Chocolate Hazelnut Cookies

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Sometimes, you just need a cookie. Different moods call for different cookies. Caramel-y? Alfajores. Crunchy? Pistachio biscotti. Healthy? Oatmeal Raisin. Nutty? Gazelle horns. Iraqi? Kleicha. Chocolate-y? Kinder all the way. Spicy? Mushrooms and Zmitsterne. Elegant? Macarons. Sugary? Palmiers. Continue reading “737. Chocolate Hazelnut Cookies”

735. Scrambled Eggs and Mushrooms

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I cannot get over how underrated the simple things in life are.
Here we’ve got the most simple breakfast possible that will have your tummy feel like a king’s.
Pan roasted fresh mushroom are accompanied by slow and low-heat scrambled eggs, all brought together with some toast and perhaps a glass of orange juice. Continue reading “735. Scrambled Eggs and Mushrooms”

733. Merguez Baguette Sandwiches

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Merguez is a North African (specifically Moroccan) sausage which the French have adopted as their own. It is a hybrid of a sausage and a kofta. Not unlike the Iraqi basturma or the Turkish sujuk actually.
Sauteed in a pan and placed beside some sunny-side-up eggs for breakfast, or tossed on the grill accompanying a full-blown barbeque lunch, this spicy fresh sausage is to be appreciated. Continue reading “733. Merguez Baguette Sandwiches”

729. Roast Chicken Provencale

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Provence is a region in Southern France, very well loved and known for its rustic and local cuisine and produce. Arguably the most famous dish hailing from that region is the ratatouille, which showcases the abundant use of aubergines, capsicums, garlic, onion, tomato, and of course olive oil. Continue reading “729. Roast Chicken Provencale”