Quick Fish Tagine with Chermoula + a Video

Quick Fish Tagine with Chermoula + a Video

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.

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Introduction to Couscous

Introduction to Couscous

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.

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Chocolate Layer Cake with Ras El Hanout Buttercream + Poached Pears

Chocolate Layer Cake with Ras El Hanout Buttercream + Poached Pears

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.
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Amlou Warm Goats Cheese Salad

Amlou Warm Goats Cheese Salad

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:

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Figs, Dates and Harissa Chutney

Figs, Dates and Harissa Chutney

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.

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Krachel - Aniseed and Sesame Seed Sweet Buns

Krachel - Aniseed and Sesame Seed Sweet Buns

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.

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How we cook and what we ate this summer – Morocco edition + 3 non recipes

How we cook and what we ate this summer – Morocco edition + 3 non recipes

You know I love Moroccan food but for me Moroccan food means much more than the recipes I share, all the tagines and even more than the tastiest bastilas! Moroccan food, for me is also the food I ate while growing up. I spent a good two weeks in Morocco this summer and while I was so happy to be reunited with my family, I was also very pleased to be reunited with the sweetest tomatoes, freshest seafood and juiciest fruits!

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Buttermilk and Almond Basbousa with Orange and Cardamom Syrup

Buttermilk and Almond Basbousa with Orange and Cardamom Syrup

My basbousa is finally online! Let’s all celebrate by making basbousa?!

I am back to London where the weather is kind of “moody” which made me very nostalgic of my trips to Morocco and Ibiza. Summer is officially over for me! Being home also meant I had to deal with my least favourite back-from-holiday task: sorting out all the pictures. It took a while this time. I needed 3 folders! A regular one, a food one and a baby one!

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