Matboucha: Spicy Tomato Dip

1 green bell pepper

2 jalapeno

3 cloves garlic

1 x 400g can crushed tomatoes

1 tablespoon sugar

half teaspoon paprika

olive oil

salt and pepper

Finely chop bell pepper, jalapeno [remove seeds] and garlic.  Add some olive oil to pan and saute vegetables for a few minutes, then add canned tomatoes, sugar, paprika, a tablespoon of olive oil and salt and pepper.  Bring to boil and simmer until reduced nicely [about 1.5  hours]

Almond Cake

4 eggs 

1 cup (190g) caster sugar 

250g almond meal

30 g (2 tbs) flaked almonds 

Preheat oven to 180 degrees celsius (fan-forced). 

Grease and line a 20cm round spring form cake tin with baking paper and set aside. 

Beat eggs and sugar until thick and creamy.

Fold in almond meal and a pinch of salt.

Pour the mixture into the prepared cake tin. 

Sprinkle the flaked almonds over the top and bake for 30-40 minutes or until cake springs back when pressed. 

Allow to cool in the pan.