Whoa. Temperatures are going down in London. But it’s all fine because holiday season is around the corner and we will soon be able to snuggle up in front of the TV with a warm blanket and our stretchy pants! Because that’s what bank holidays are for, don’t you think?Read More
Merguez is a kind of spicy North African sausage.
When I moved out of my parents place, one of the things I had to accept was the sad fact that merguez won’t be part of my life anymore. I have to say that I was also sad about other things like daily cooked meals and clean laundry, but merguez was a bigger deal because a good merguez is a serious thing. It’s not just cased minced meat mixed with North African spices. It’s a real treat. Merguez is so good, you can basically enjoy it with nothing else but good bread and be the happiest person on earth.Read More
We all have a go-to weeknight recipe, rather it’s something simple such as pasta or a quick stir fry, we always go back to it because it’s easy and satisfying. My typical go-to midweek meal is this quick fish tagine served with vegetables and couscous.
A traditional Moroccan fish tagine is usually prepared with a large whole fish - a sea bream - cooked under sliced potatoes and vegetables. This means that the cooking time is quite long which makes this traditional dish pretty challenging to cook on a weekday after work and between FaceTime sessions and laundry chores.Read More
I have been meaning to tell you a bit more about these little tiny balls of semolina flour for a while but I haven’t had the chance. I am glad I can finally do it before the end of the year!
As the child of two strict Moroccan foodies, my experience with couscous growing up was very traditional. Let me explain. In Morocco the term “couscous” refers to a whole dish made usually of meat and vegetables cooked in a delicious broth served on a bed of steamed semolina granules (aka couscous!). “Couscous” never referred to a side dish or a salad and “couscous” was never cooked instantly. It was quite the opposite.Read More
It's been a while! A few things have happened since my last post.
- I discovered that I could survive without my laptop and phone for 2 days. Next challenge: 3 days.
- Other discovery: Westonbirt arboretum in the Cotswolds. This place is magnificent, it will make you fall in love with autumn all over again. I’ve seen the prettiest trees with bright golden and neon red leafs while I was there.
- The US elections! (!!!)
- I had a brownie made out of cricket flour. I think it tasted nice but I couldn’t stop picturing tiny crickets everywhere while I was chewing it. I had about 4 spoons, not bad no? Maybe insect flour is just not my thing.
As a child I used to hate quince, my parents loved it and every time of the year quince would make its appearance, it would magically end up in my mom’s tagine. As a result I never showed any interest in quince and made sure I stayed away from them. Urgh.Read More
When you have an addiction to a specific food you keep adding it to everything even when it doesn’t make sense, right? Well in my case it always makes sense because my addiction of the moment (aka amlou) is so versatile, it literally works with everything. Yes! And it’s not only uber delicious, it’s also super healthy and easy to make because all you need are these 3 ingredients:
- Argan oil
I just came back from Marrakech where I had the best time! I was there as a guest chef to launch Salt Marrakech’s autumn menu. How cool is that?
The restaurant is based in this magnificent riad called Dar Les Cigognes. Everything about this place is charming and makes you feel so special. The menu is a 6 course-meal focusing on Moroccan seasonal food and modern cuisine.Read More
So??? Are your streets fully covered with beautiful golden leaves yet? I can’t wait!
I made these krachel a few weeks ago and all I’ve been trying to do lately is find the time to bake them again! Krachel are Moroccan aniseed and sesame seed sweet buns. They are prefect in the sense that they are not too sweet to be enjoyed with savoury things but fragrant and rich enough to be enjoyed on their own. I love my krachel warm with butter, salted butter ideally. But I also love them with cheese! Cheese + krachel is really a match made in heaven, believe me.Read More