The Alchemist Ingredients Paulo Coelho 4 Eggs 1 1/2 C
Total Page：16
File Type：pdf, Size：1020Kb
Moroccan Orange Cake (This dish is a traditional Moroccan dessert, which is different from western desserts in that it is only slightly sweet. Santiago travels to Morocco, after leaving Tarifa—where he sold his wool to the old man who encouraged him to pursue his dreams.) The Alchemist Ingredients Paulo Coelho 4 eggs 1 1/2 C. sugar 1/2 C. vegetable oil 2 C. flour 4 tsp. baking powder 1/2 tsps. salt 1/2 C. fresh orange juice 2 tbsps. orange zest, from 1- 2 oranges 1 tsp. vanilla SNACKS Instructions Preheat your oven to 350° F. Grease and flour a tube pan. If using fresh oranges, zest and juice them. With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil. & Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla. Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done. Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling. SIPS (Source: Food.com, 2017) Pita Bread Ful Medames (This round pocket bread has been a staple of the Middle East for 4,000 years. In (The traditional Egyptian breakfast of dried fava beans is also the national dish, fact, pitas have been both a bread and a utensil throughout the Middle East and Eastern eaten at all times of the day, in the fields, in village mud-houses, and in the cities. Mediterranean serving the function of loaves of bread in wheat centric areas of Europe, Restaurants serve it as a mezze, and it is sold in the streets. Ful medames is pre- Africa and Asia. As Santiago ventures to Egypt, he would have definitely encountered this Ottoman and pre-Islamic. It is probably as old as the Pharaohs. According to an Arab Egyptian cuisine.) saying: “Beans have satisfied even the Pharaohs.”) Ingredients Ingredients 1 package active dry yeast 2 C. small Egyptian fava beans (ful 1/2 tsp. sugar medames), soaked overnight 1 C. warm water (90-100 degrees Fahrenheit) Salt 2 3/4 C. all-purpose flour 1/3 C. chopped flat-leaf parsley 3 tbsp. olive oil Extra-virgin olive oil 1 3/4 tsp kosher salt 3 lemons, quartered Salt and pepper Instructions 4–6 cloves garlic, crushed Make sponge: Put 1 cup lukewarm water in a Chili-pepper flakes large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour Cumin and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes. Add salt, Instructions olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden As the cooking time varies depending on the quality and age of the beans, it is good spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little to cook them in advance and to reheat them when you are ready to serve. Cook the reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry drained beans in a fresh portion of unsalted water in a large saucepan with the lid on dough. until tender, adding water to keep them covered, and salt when the beans have softened. They take 2–2 1/2 hours of gentle simmering. When the beans are soft, let Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and the liquid reduce. It is usual to take out a ladle or two of the beans and to mash let rest 10 minutes, then knead again for 2 minutes. Try not to add too much them with some of the cooking liquid, then stir this back into the beans. This is to reserved flour; the dough should be soft and a bit moist. (At this point, dough may thicken the sauce. refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.) Serve the beans in soup bowls sprinkled with chopped parsley and accompanied by Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, Arab bread. then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour. Pass around the dressing ingredients for everyone to help themselves: a bottle of extra-virgin olive oil, the quartered lemons, salt and pepper, a little saucer with the Heat oven to 475F. On bottom shelf of oven, place a heavy-duty baking sheet, large crushed garlic, one with chili-pepper flakes, and one with ground cumin. cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of The beans are eaten gently crushed with the fork, so that they absorb the dressing. equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes. Remove 1 ball (keeping others Optional Garnishes: Peel hard-boiled eggs—1 per person—to cut up in the bowl with covered) and press into a flat diskc with rolling pin. Roll to a 6-inch circle, then to an the beans. Top the beans with a chopped cucumber-and-tomato salad and thinly 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will sliced mild onions or scallions. Otherwise, pass round a good bunch of scallions and shrink a bit while baking.) Carefully lift the dough circle and place quickly on hot bak- quartered tomatoes and cucumbers cut into sticks. Serve with tahina cream sauce or ing sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or salad, with pickles and sliced onions soaked in vinegar for 30 minutes. Another way spatula and bake 1 minute more. The pita should be pale, with only a few brown of serving ful medames is smothered in a garlicky tomato sauce. In Syria and speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Lebanon, they eat ful medames with yogurt or feta cheese, olives, and small the rest of the dough balls. cucumbers. (Source: Cooking.nytimes.com 2017) (Source: Epicurious.com, 2017) .