On Sat, 11 Jun 2016 08:59:08 -0600, Janet B >
wrote:
>
> Two different sets of neighbors just got back from their summer trips.
> My next door neighbors (they did the ship tour of the Rhine) brought
> me a little bundle of hot paprika. They were told by the vendor to
> only sprinkle a little on top of food. The package of hot paprika is
> 50g. 50g seems like a lot to have around if you are only going to
> sprinkle a little on top of food?
> My across the street neighbor (they did the bicycle/barge/canal tour
> of Holland) brought me a container of Marrakech Mix. It's a coarse
> mix of herbs, spices and salt. I did a little Internet checking on
> this one and I think it is meant to be a rub for raw meat? Maybe a
> curry of sorts? I really can't identify specifics on the Marrakech
> Mix.
>
> My neighbors always bring me something tasty for my kitchen. I would
> love some ideas for using these two spices.
> Thanks
> Janet US
Here's your Marrakech seasoning
https://www.google.com/search?q=dutc...utf-8&oe=utf-8
Cumin, cinnamon, coriander and thyme are traditional ingredients in
BBQ rubs, so you could make a Moroccan themed rub. Also, it sounds
like a simplified version of ras al hanout, so what about looking for
recipes with that as an ingredient. I
Your Hungarian hot paprika can be used anywhere you'd use cayenne or
you could make a traditional Hungarian dish like paprikash. The best
news is this is your excuse to make Nokedli (Hungarian noodles).
OMG - so delicious!
http://norecipes.com/blog/2009/02/10/csirke-paprikas- with-nokedli-
chicken-paprikash/
1 C flour
2 large eggs
2-4 Tbs plain yogurt
To make the nokedli, put the flour in a bowl and add the eggs, one at
a time mixing to combine. Add the yogurt 1 tablespoon at a time until
the dough is very wet and soft (about the texture of soft mochi), but
not runny. Let the dough rest while the chicken cooks.
The blogger says:
Run the soft dough through a potato ricer, which extrudes perfectly
rustic looking dumplings that could almost pass for Gemelli. A few
squirts of dough into the boiling water and you’ll have enough Nokedli
to feed 2 people in less time that it took you to read this paragraph.
My ricer has holes on the side too, so it's kind of messy to use. I
finally bought a spaetzle maker - but everyone went either low carb or
gluten free on me shortly after that, and I haven't used the darn
thing.
--
sf