Source: christmac28.tumblr.com via alexandra on Pinterest
Monday, 30 April 2012
Sunday, 29 April 2012
Saturday, 28 April 2012
Moroccan chickpea soup
Ingredients
·
tbsp olive oil · 1 medium onion , chopped
· 2 celery sticks, chopped
· 2 tsp ground cumin
· 600ml hot vegetable stock
· 400g can chopped plum tomatoes with garlic
· 400g can chickpeas , rinsed and drained
· 100g frozen broad beans
· zest and juice ½ lemon
· large handful coriander or parsley and flatbread, to serve
Method
1. Heat the oil in a large saucepan, then fry the onion and celery gently
for 10 mins until softened, stirring frequently. Tip in the cumin and fry for
another min.
2.
Turn up the heat, then add the
stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8
mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season
to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve
with flatbread. Spicing it up
Spice it up further with a spoonful of harissa paste. Curry lovers can swap the cumin for 1 tsp of garam marsala. Or for a more hearty dish, fry 4 sliced chorizo sausages along with the onions and celery.
Thursday, 26 April 2012
Love lighting
Source: thegoodlifebirmingham.com via alexandra on Pinterest
Wednesday, 25 April 2012
Moroccan Lamb Shanks with Spiced Cous Cous
Delicious Moroccan style lamb shanks.
Brown the Shanks in a frying pan and transfer to slow cooker or crock pot. In the pan fry off some squashed garlic, chopped onion and then add canned tomatoes, Moroccan mixed spice and beef stock and transfer mixture to lamb shanks.Place in the oven if using the crock pot. Cook for 1 hour and then add drained chickpeas. After a further 1/2 an hour add some spinach leaves.
When the meat falls away from the bone it is ready to serve. You can serve with either mashed potato, polenta or cous cous (pictured). In the picture it is served with spiced cous cous with currants and coriander. Simply prepare the cous cous in chicken stock, drain and stir though Moroccan spice, chilli powder, fresh coriander and currants.Recipe from norrisaroundaustralia
Brown the Shanks in a frying pan and transfer to slow cooker or crock pot. In the pan fry off some squashed garlic, chopped onion and then add canned tomatoes, Moroccan mixed spice and beef stock and transfer mixture to lamb shanks.Place in the oven if using the crock pot. Cook for 1 hour and then add drained chickpeas. After a further 1/2 an hour add some spinach leaves.
When the meat falls away from the bone it is ready to serve. You can serve with either mashed potato, polenta or cous cous (pictured). In the picture it is served with spiced cous cous with currants and coriander. Simply prepare the cous cous in chicken stock, drain and stir though Moroccan spice, chilli powder, fresh coriander and currants.Recipe from norrisaroundaustralia
Tuesday, 24 April 2012
Morocco
Source: flickr.com via alexandra on Pinterest
Sunday, 22 April 2012
Le Jardin
"Kamal Laftimi and interior designer Anne Favier have reinvented this very beautiful house in the Sidi Abdelaziz quarter. They found it in ruin, and renovated it in tones of green, adding lots of plants, trees and water features, into a small oasis…A cool 1960s décor imagined in harmony with all the Moroccan crafts, creates a very contemporary feel. In this shaded garden we can eat, we can have a snack, or when night falls we can watch arthouse movies in black and white in open air. Salads, organic food and delicious sweetmeats can be enjoyed from 9am until 11pm". www.lejardin.ma
Saturday, 21 April 2012
Silver lighting
Source: bethhelmstetterblog.com via alexandra on Pinterest
Friday, 20 April 2012
Thursday, 19 April 2012
Moroccan Rose
Moroccan Rose Otto Ultra-Moisture Body Oil
A rose infused body oil formulated to intensely replenish the skin, lock in moisture and give skin a healthy, youthful glow.Results: Locks in moisture; restores glowing softness, elasticity and comfort; protects against oxidative damage to combat the signs of premature ageing. 100ml

Moroccan Rose Otto Body Cream An easily absorbed body cream that will leave skin optimally hydrated, silky soft and lightly fragranced with roses.Results: Deeply hydrates; replenishes the skin's moisture barrier; skin feels supple, smoother and softer. 200ml
Moroccan Rose Otto Body Cream An easily absorbed body cream that will leave skin optimally hydrated, silky soft and lightly fragranced with roses.Results: Deeply hydrates; replenishes the skin's moisture barrier; skin feels supple, smoother and softer. 200ml
Wednesday, 18 April 2012
Monday, 16 April 2012
Mosque in Casablanca, Morocco
Source: ninbra.tumblr.com via alexandra on Pinterest
Sunday, 15 April 2012
Doorway
Source: almitra.tumblr.com via alexandra on Pinterest
Saturday, 14 April 2012
Friday, 13 April 2012
Colour
Source: Uploaded by user via alexandra on Pinterest
Thursday, 12 April 2012
Monday, 9 April 2012
Saturday, 7 April 2012
Friday, 6 April 2012
Thursday, 5 April 2012
Colour
Source: moroccanmaryam.typepad.com via alexandra on Pinterest
Subscribe to:
Posts (Atom)
A Season in Morocco: Recipes & Travels
A Season in Morocco: Recipes & Travels
New - Part travelogue, part cookbook, this sumptuous volume journeys from Casablanca to Marrakech and everywhere in between, through the cafes, kitchens and spice markets of this extraordinary country. Author Meera Freeman offers recipes for- spice-infused couscous- lamb Tagine- mint teas- delicate pastriesall detailed here, interspersed with images of ornate ceramics, metalwork and rugs. There are also tales of Turkish baths, camel rides, snake charmers and even tree-climbing goats!
