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Showing posts from February, 2008

Cream of broccoli Soup / Crème de brocolis

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Recipe, a dapted from the Website VideoJug,  http://www.videojug.com/search?keywords=Cream+of%20broccoli%20Soup Ingredients : - 3 medium heads of broccoli cut into small florets - 4 table spoon olive oil, - 1 small oinion sliced - 1 garlic clove sliced - 1 potato diced into cubes - 500ml mixed with vegetable stock - 300 ml cream - a pinch of nutmeg - salt - pepper - 2 tablespoon of almonds, toasted for garnish Method : On a saucepan onto a medium heat, add olive oil, onions, garlic and potatoes, sweat for a few minutes but onions should not colour, then add broccoli, stock and cream, pepper and nutmeg and salt (just a litte bit since stock is very salty). Give it a little stir and bring it to a simmer for 10 minutes then remove from heat and ladle mixture into the blender (leave some space for the steam to escape), pulse a few times until the mixture becomes smooth and lump free. Pour it back into the saucepan and take a look at the consistency you may add a lit

Moroccan sweet chicken with almonds and apricots/Poulet sucré aux amandes et abricots à la marocaine

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I have received several e-mails asking me why do I have to wash my meat?  I personally always rinse my meat, fish, seafood, chicken and the reason why I do that is that my mother did it, so I do it, too. Most of my friends do not rinse their meat and told me it's not good to rinse it! Having been around some butcher blocks, this just confirms to me that I have to continue rinsing my meat that I would eat and serve to my family.  I do not trust the basic hygiene sense at the block butchers, and other things that  touches it.  When I buy my meat I cannot ask if the butcher block table has been maintained properly according to high standard of hygiene and cleanliness to prevent the growth of bacteria. Having said that, I will continue rinsing my meat, and the world continues to turn and my roof has not been struck by lightning or any unpredictable phenomenon! Mamatkamal INGREDIENTS : - 1/4 cup of dried apricots; - 1/2 cup almonds; - 2 tablespoon extra virgin olive o

أُودِي/ Moroccan-Swassa (South of the Kingdom) clarified butter / Beurre Marocain, Sud du Maroc, ou Smen baldi de la région de Souss !

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Oudi [O O D Y] is the Moroccan-Swassa (South of the Kingdom) clarified and caramelized butter, and which is used in countless dishes, adding an incomparable richness such as Tagolla (3ssida), Dwaz Atay , chicken tagines , couscous , rfissa (tride) , mssamen , melwy , rziza , harsha , etc.....   Oudi is cooked for over one (1) hour to remove all the water and milk solids, and when cooked, it has a pure golden-yellow colour and liquid texture, but after a few hours, it becomes solidified at lower temperatures, and then can easily be melted when required.  Oudi can be stored for long period either refrigerated or at room temperature.  The intensity of Oudi flavour depends on how much spices you've added and how long you've cooked it.  Oudi is very popular in the Souss region only, however; there is another version called " Smen Har or Beldi ", which is widely used by the Moroccan-Arab community. The two versions taste remarkably different! Oudi ou Oudy

أتاي صحراوي/Thé Marocain Sahraoui ou Sahrawi Marocain- Sud du Maroc

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Atay Sahrawi ou Sahraoui Marocain أتاي صحراوي Le boisson nationale marocain est bel et bien le Thé à la menthe fraîche.  Il y a plusieurs versions du thé marocain qui changent selon les régions et les traditions de chaque communauté mais le meilleur thé marocain se sert dans le SUD DU ROYAUME, la Région de Souss (Amazigh du Sud), aussi au Sahara Marocaine etc....... Si vous êtes touriste au Maroc, notez bien que, malheureusement, c'est ni à Casablanca ni à Rabat ni à Fès etc...  ou les autres grandes villes marocaines que vous allez avoir la chance de gouter au bon thé marocain authentique.  Par contre, si vous avez l'occasion de voyager dans le SUD DU MAROC, c'est là bas que vous allez découvrir CE DELICE!  Traditionnellement au Maroc, on sert toujours le thé après le repas de midi ou vers l'après-midi, et on le sert avec des petits fours marocains surtout  Ghriba/Ghriyba . En hiver, par contre le thé est préparé à l'absinthe, qu'on appelle en

Paëlla, Spécialité Espagnole!

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Pour 4 à 5 personnes Ingrédient : - 300 gr de riz (idealement un riz rond "spécial pour la paëlla"), - 1 morue de taille moyenne, coupée en petits morceaux (ou autre sorte de poisson) - 200 gr langoustines, - 1 poitrine de poulet, coupée en cubes, - 200 gr morceaux de lotte, - 200 gr de moules fraîches, - 200 gr de crevettes royales, - De l'huile d'olive, - 2 gousses d'ail hachées, - 4 tomates fraîches râpées, - 1/2 c à thé ou à café de purée de tomates, environ 2.5 ml (Ne mettez pas trop), - Un peu de coriandre et persil, - 1 poivron rouge, découpé en lamelles - 1 poivron vert, découpé en lamelles - 100 gr de petits pois, - Quelques filaments de safran pur, - Un peu de sel, - Un peu de poivre noir moulu, - Le jus d'1/2 citron frais, - Le beurre non-salé, - 1 c à thé de bouillon de poulet (ou 1/2 cube de bouillon de poulet râpé), - Une pincée de curcuma, -Une  pincée de cumin en poudre, -Le jus des moules + de l'eau chaude p