It was a good and fair fight. The artichoke came out on top. Its funny how until this day, I had never prepared one of my favourite things to eat. I will admit, I was scared to attempt to prepare them. I always avoided them. They look amazing, but scary. How they grow is even …
Welcome to my website and my blog. This is the first post. For those of you that don’t know, I am living in a small beachside town in the South of Morocco. I am lucky enough to be able to walk 100 metres to a local market where I do my weekly fruit and veg …
hey everybody,
My sincerest apologies for an error in the book printing. During editing there were some recipes accidently deleted. This is what happens when you DIY and you dont pay a proffesional editor! Thanks for understanding. Here are the missing recipes…
Date and tahini
Serves 6
I love this dip so much I could imagine serving it to the Moroccan King alongside a bowl of Moroccan dukkha (see recipe below), argan oil, bread and olives.
1 cup of dates, pitted
¼ cup of tahini
½ cup of water
juice of 1 lemon
salt
Pit the dates and blend with rest of ingredients. You may need to add more water.
Best olive marinade
Jazz up your plain olives. The flavoured oil is great to use in pastas and other recipes.
500ml of olive oil
2 bunches of basil
1 bunch of coriander, leaves and stalk
6 cloves of garlic
3 small red chillies
zest of 2 lemons
Blend the herbs and garlic with the olive oil in a food processor. Add the finely chopped chillies and lemon zest. Add your favourite olives to this marinade and store in fridge. Should last a long time stored properly.
Grilled courgettes in a minted tahini sauce
Serves 6
I used to frequent a restaurant in Bath, England called Arabesque. It was easily our favourite restaurant on the Bath Buffet map. I should explain Bath Buffet… it was basically a bunch of friends that would get together a couple of times a week and eat copious amounts of food at restaurants that had lunch buffets. Some days there could be up to 12 people all eating enough food for lunch and dinner for only five quid. We even had a facebook group. The food at arabesque was so healthy and hearty compared to the msg laced food at the Chinese buffet next door. This dish is so easy but very tasty and it goes awesome with rice and falafel.
3 courgettes
2 tbsp of olive oil
4 tbsp of tahini
½ cup of natural yogurt
2 tbsp of chopped mint
1 lemon, juiced
Cut the courgettes into 1cm rounds. If you have a griddle pan brush with oil and grill the courgettes until charred on both sides and cooked. If you dont have a griddle pan saute the courgettes in a regular pan with the olive oil until tender. Don’t overcook, we want a bit of bite to them. Whisk or stir the tahini into the yoghurt, add the mint and lemon juice and combine with the courgettes. Serve, garnished with a little more chopped mint.
Moroccan orange and date salad
Serves 6
You probably won’t find this salad in Morocco but you should. The oranges and dates here are the best I have ever tasted anywhere so I think pairing them together and adding some fresh mint and peppery salad leaves makes sense and quite simply, tastes brilliant.
6 oranges
12 dates
a handful of raisins
1 red onion
a handful of black olives
a bunch of watercress and/or rocket or your favourite salad leaves
2 tbsp of olive oil
1 tbsp rose flower water
Peel and segment the oranges reserving the juice for the dressing. Pit the dates, very thinly slice the onions into half moons and combine with the raisins and olives. To make the dressing whisk the olive oil and rose water into the orange juice and season with salt and pepper. Add the dressing to the ingredients so far prepared except for the salad and leave in the fridge to marinate and let the flavours mingle for at least an hour. Arrange the leaves on the plate and serve the orange and date mix on top