Lamb Tagine with Potatoes and Chickpeas

One of my purchases from William Sonoma (my Christmas present to myself or it can be Christmas present my husband bought for me ) this past holiday season is this beautiful handpainted Tagine. I used it to make William Sonoma's  Lamb Tagine with Potatoes and Chickpeas. I have included the link above and the recipe below incase the link disappears in future!

Homemade Fresh Pasta

Looking for the perfect accompaniment to the Lamb Tagine with Potatoes and chickpeas , I excitedly pull out the pasta attachment of the KitchenAid. Today, we are making Fresh Fettucini. Finally, my "new" pasta attachment with came with my KitchenAid mixer will be used.


Ingredients
4 Tbsp. olive oil
4 Tbsp. water
4 eggs
1 tsp. kosher or sea salt
2 cup semolina flour


Method:
Combine salt and semolina flour in mixing bowl. Attach bowl to mixer. Attach Flat beat to mixer. Pulse to mix.

Add eggs, water and oil. 

Mix with flat beater until combined.

Fuyu Persimmon Flower

Until Autumn Belle asked me last year, I never thought to photograph the blossoms of the Japanese Fuyu Persimmon( Ebenaceae, Diospyros kaki ) tree. The flowers are inconspicuous. The time between bloom and fruit setting seem to happen in a blink of the eye. Normally, I would see the green flower buds and before I know it, watch the fruit fill out. The open bloom of the flower itself does not make an impression on me. In fact, truthfully in the early years, I believe that the persimmon blossoms were green!

Persimmon green blossom buds

The buds of the Persimmon tree are green in color. They look like a green buttercream icing formed by  a star shape icing tip. The 'swirly icing' are actually the sepal. At this stage, the buds reminds of those little biscuit we buy in bulk as little kids. A little round, flat top biscuit, top with a colorful swirly hard sugar icing. These days, I seen the biscuits being sold at pasar malam ( night markets) in Malaysia.