1141. Chocolate Courgette Sheet Cake

There must be something in the air demanding chocolate cake! Come to think about it, isn’t there always something in the air demanding chocolate cake? In any case, I am a late comer to the trend-turned-classic courgette chocolate cake. I’m not sure if this is an American thing, or they simply popularized it, but oh my this is moist to a crazy level. Continue reading “1141. Chocolate Courgette Sheet Cake”

1140. Harissa Roast Chicken

The Moroccan harissa is not to be confused with the Iraqi or Arabian Gulf harissa. The Moroccan harissa is a spicy paste made of dried chilis and combined with a medley of spices and flavorings. It is spicy (obviously), abut also slightly tangy and oh so fragrant. Note that the heat of the spice varies from one manufacturer to another, ranging from mild to light-your-head-on-fire hot.  Continue reading “1140. Harissa Roast Chicken”

1138. Sweet Potato Peanut Brownies

Food that appears to be what it isn’t is all the fad right now, if you’ve noticed. Cauliflower masquerading as rice, cashew as cheese, and chia seeds replace eggs. A particular favorite food to meddle with is brownies. I have seen black bean brownies and pumpkin brownies, but I had a hanker for peanut butter and decided to go with this sweet potato brownie recipe. Continue reading “1138. Sweet Potato Peanut Brownies”

1137. Beetroot Hummus

Hummus being the ultimate and original dip, countless variations have popped up over the course of years as serious contenders. One of my unabashed favorites is the pea-mint dip of a while ago. Mama ganouche is not to be confused with beetroot hummus; the former’s bulk comes only from beets, whereas the latter’s comes from chickpeas and beets. Continue reading “1137. Beetroot Hummus”