My Excellent Degustations

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Preparation time: 15 mn
Cook time: 15 mn
Total time: 30 mn

Ingredients
2 lb Anchovy
½ head chopped garlic
2 Ts chopped cilantro
1 ts paprika
1 ts tomato paste
1 ts coriander powder
1 ts cumin
1 ts olive oil
1 ts salt
½ ts pepper
vegetable oil for frying
Flour

Preparation
1- First clean the amchovies or let it be cleaned by your fishmonger. Take out the fish bones gently and set aside.
2- Mix all the ingredients except the vegetable oil and the flour.
3- Take one anchovy and put on it about 1 ts of the prepared garlic mixter. 4- Cover with the other anchovy in order to form a nice sandwich.
5- Repeat the operation for the rest of the fish. Put the stuffed anchovies in a floured pan, and coat them with flour.
Make sure they are well coated with flour.
6- Heat oil in a frying pan over medium heat until hot. The oil should cover the bottom of the pan. Fry the stuffed anchovies in a hot oil until crisp, two to three minutes each side.
7- Remove the fish to paper towel to drain oil. Garnish if desired with lemon and serve.
Recipe by: LDS’s Mom

 

 

 

 

 

 

 

 

Preparation time: 20 mn
Cook time: 12 mn
Total time: 32 mn

Ingredients
1 ½ stick unsalted butter at room temperature
½ cup powdered sugar
3/4 cup finely chopped peanut
1 pinch of salt
1 ts orange blossom
¼ ts baking powder
2 cups or a little more all purpose flour
Powdered sugar for rolling

Preparation
The Russian Tea cakes also called snow balls or Mexican wedding cookies are usually made with walnut, I tried them with peanut and they look and taste just right.
1- Mix all the ingredients until you obtain a nice soft dough.
2- Form sdough into 1 inch balls and place them in an non stick baking pan.
3- Bake at 400 degres F for about 10mn to 12 mn or until lightly golden.
4- Let cool for 5 mn, then toss them in powdered sugar.
5- Let the cookies cool completely then toss them again in powdered sugar, to make sure they are well coated.
Recipe by: LDS’s Mom