Starters (Starter (4 servings))
1 large sweet onion, roughly chopped
2 cloves of pressed garlic
400 g carrot, cut into small pieces
5 g grated ginger root
1 small chilli pepper, finely chopped (seeds removed)
1 tsp coriander powder
1 tsp ras el hanout
½ a tsp cumin powder
1 litre chicken stock
1 dl cream
2 tsp rose water
handful of rose petals
2 tbsp fresh coriander leaves
Heat olive oil in a high pan and cook onion, garlic, ginger and red chilli pepper gently. Season with black pepper, sea salt, coriander powder, cumin powder and ras el hanout. After 3 minutes add chicken stock and let it cook gently until the carrots get soft.
Mix the soup fine with a hand blender and finish off with cream and rose water. If necessary, flavour the soup with extra black pepper and rose water.
Decorate the soup with some coriander leaves and chopped rose petals.
Mix the meat with the mixture of flour, salt and paprika.
Preheat the oven to 180°C. Grease a 22 cm baking tin and put baking paper on the bottom of it. Strain flour with baking powder and salt in a bowl. Add ground almonds and granulated sugar and
For the bottom layer: beat sugar with egg yolk and add water.
Make the dressing by mixing olive oil, lemon juice, honey and garlic.
Cut a circle out of a piece of baking paper large enough to cover the bottom of the baking tin and put it in.