Red pepper sauce

1 jar roasty red peppers

6 sundried tomatoes
handful almonds
2 cloves garlic
1 teaspoon miso

smoked paprika
cinnamon
black cardamom
tahini
splash of dark vinegar

Powder the cinnamon and black cardamom seeds in spice grinder. Drain the peppers and add with rest of ingredients to food processor. Blitz for several minutes until smooth. Add tahini to thicken a bit. Season with vinegar and salt. 

Zhug

80 g coriander
40 g parsley
1 Tablespoon coriander seed
2 Tablespoons cumin seed
1 teaspoon fennel seed
8 green cardamoms' seeds
4 garlic cloves
4 chillies, seeded

Blitz the herbs just a bit in the processor. Toast the spices in a small pan over medium heat, then grind them. Add the spices, garlic and chillies to the chopped herbs. Add a healthy glug of olive oil and some salt, and blitz again until smooth. Mix with yogurt for a spicy cool sauce.

Gotcha salad

grated carrot
chopped ginger
coriander

Fry the ginger in a big saute pan or wok over high heat. Add in the carrot and stir-fry for just one minute, maybe two. It should be mi-cuit and very orange. Stir in chopped coriander and correct seasoning.

Satay sauce

150 g peanut butter
75 g coconut milk
30 g soy sauce
15 g tamarind paste
8 g honey
big clove garlic, chopped
galangal or ginger powder
chili powder
75-100 g warm water

For dinner, use the rest of the coconut milk to make rice pilaf with onions. Steam some broccoli and toast some sesame seeds.

Fish pancake day

8 pancakes made in the small nonstick

3 smoked mackerel fillets, skinned, simmered in 1.5 c water

2 cups fishy white sauce

    3 Tbsp flour, 1.5 c fish bouillon + 0.5 c milk

2 heaping spoons sour cream

In a med saucepan, simmer the fillets in1.5 c water for 10 min. Remove them to a mixing bowl and shred with two forks. Reserve the hot cooking bouillon. In the saucepan, cook 3 Tbsp flour in butter. Pour in the hot bouillon, whisking away lumps, and bring to simmer. Add in 0.5 c milk, gradually to keep up temp. Cook for 10 min over lowest heat. Pour 0.5 cups of sauce into the shredded fish. Stir in sour cream.  Add black pepper and check seasoning. Butter a blue rectangular casserole and spread around half the remaining sauce. Roll the pancakes with filling and arrange in the casserole. Cover with the rest of sauce. Bake at 180 C till bubbly browned, 45 min to 1 hr. Let it sit 10 min.