Culinary Adventures with Camilla

It's hard to believe that January flew by so quickly. Here we are in February for the second 2021 installment of our #EattheWorld project, being spearheaded by Evelyne of  CulturEatz . Here's  her challenge . This month, we are sharing Sudanese recipes. Here's the #EattheWorld line-up for Sudan... Palatable Pastime: Best Easy Hummus   Magical Ingredients: Sudanese Tamia   A Day in the Life on the Farm: Sudanese Peanut Stew   Pandemonium Noshery: Kamounia - Sudanese Beef   Sneha’s Recipe: Gurasa - Sudanese Flatbread  Amy’s Cooking Adventures: Red Lentil Soup (Sudanese Addas)   Culinary Adventures with Camilla: Basbousa and Karkadé Making Miracles:  Sudanese Rice and Potato Goulash   Kitchen Frau:  Peanut Butter Creamed Spinach and Sudanese Peanut Butter Meringues When I saw the destination, I started researching and immediately tried a recipe for Asida , a cooked wheat gruel that is particularly popular in Sudan, as well as in Saudi ...

Last week I came across a jar of black tahini* at a local store and scooped it up immediately. Then I set about trying to decide what to make. After doing some reading I came across a coconut cake from Goa (India) that uses black tahini. I knew that I wanted to give it a go. This is mildly adapted because I wanted to skip the rosewater and add some citrus flavor instead. Also, I cut down on the amount of sugar used. I sent a slice to school with my husband to give to a friend and got a phone call within an hour: "What am I eating? It's delicious." This is a dense, moist cake that was the perfect grab-and-go breakfast along with some fresh fruit, yogurt, and tea. I'll definitely be making it again soon. Ingredients 1/2 C butter, softened + more for greasing the pan 1 C organic raw turbinado sugar 1 T black tahini* 4 large eggs 1 t pure vanilla extract 1 T  yuzu liqueur 1 T orange blossom water 3 C semolina 1 C shredded coconut  1 t baking pow...

If it's not clear: cooking is my love language. So, when my friend sent us some of his beef for a Blind Taste Test (Corn-Fed vs. Grass-Fed), I told him I'd send him his cooler back filled with cookies. Between a birthday dinner, the science fair, and being wiped out with horrible allergies, I didn't get around to baking anything this weekend. Last night!! The Enthusiastic Kitchen Elf made these simple sugar roll-out cookies. And we got to use our fun new cookie cutters from Fred and Friends. Link below. We spelled out our gratitude. They'll go in the mail today. Ingredients 1 C butter 1 C organic granulated sugar 1 large egg 2 t baking powder 1 t organic orange blossom water dash of ground cardamom dash of ground ginger dash of ground nutmeg dash of ground cinnamon 2-3⁄4 C flour (I refrained from using white whole wheat for these!) Procedure Preheat oven to 400 degrees F. In a large mixing bowl, cream butter and sugar togethe...

When the Enthusiastic Kitchen Elf and I were talking about a dessert to go along with our Moroccan  Seafood B'stilla v.2015 , he declared, "something with rosewater." Hmmm...that's sort of a polarizing ingredient, Wom. Then I read about a Moroccan cake that included rosewater, orange blossom water, and vanilla. I figured that there were plenty of flavors there to please everyone. D did a great job on the cake. We modified it to fit our pantry. No surprise there. The Elf added a layer of nuts with caramel and I finished it off with unsweetened whipped cream and oven-dried oranges. Ingredients Cake 2 C flour 2 t baking powder zest from 1 organic orange 1½ C organic granulated sugar 4 large eggs ½ C butter, melted ½ C freshly squeezed orange juice 1 t pure vanilla extract 2 t orange blossom water 2 t rose water 6 strands saffron Caramel 1/3 C chopped raw hazelnuts 1/3 C chopped raw almonds 1/3 C chopped raw pecans 1 C...

I'm not sure why people think that grenadine, a syrup used to flavor many cocktails, is made with cherries. But I've heard that on more than a dozen occasions. The viscous, syrupy liquid - the color of garnets - is actually made with pomegranate juice. The French word for pomegranate is grenade , in Spanish it's granada . The boys have been asking for "Shirley Tempers" [sic]. Here's my homemade grenadine for their mocktail creations...it's super simple. Ingredients makes approximately 3 C grenadine 6 C organic 100% pomegranate juice 2 C organic light brown sugar 1/4 t orange blossom water Procedure In a medium saucepan, simmer pomegranate juice over medium heat until reduced by half. Add in the sugar and the orange blossom water. Stir until dissolved. Let cool completely. Transfer to an airtight container. Store in the refrigerator.