Wednesday, July 29, 2009

Cold beet soup /soupe de betterave


Cold BEET SOUP





1 kg beets

100 g sugar

1 T white vinegar

2 cups orange juice



Method



Clean beets and put in pressure cooker with 1 liter of water and cook for 30

Min.

Put beets, sugar, vinegar and orange juice in blender and mix well.

Put into large bowl

Refrigerate for 2 hours then serve.

You may serve in bowls or glasses.

Enjoy.
Samira

Tuesday, July 28, 2009

Cold Carrot soup

Cold Carrot Soup

1 kg carrots
100 g sugar
Half tea spoon cinnamon
Pinch of salt
2 cups of orange juice
2 table spoons lemon juice

Method

Cut carrots in small pieces
Put carrots , sugar , salt and orange juice in the blender , mix until liquid
Pour this liquid into a bowl and add cinnamon and lemon juice.
Refrigerate for 2 hours then serve.
You may serve in bowls or glasses.

Monday, July 27, 2009

La sortie a la plages des Nations à Rabat


Salut tout le monde, je suis de retour après une magnifique balade sur la plage de rabat (plage des nations)

Aujourd’hui je vais vous raconter un petit peut sur la sortie qu’on a effectuées, à titre de récompense, en faveur des enfants de ruelle du Riad qui ont réussi à l’école. C’était très agréable on a fait pleines d’activités on a nagé, on a joué du football et volley ball, on a chanté, et à la fin de la journée, on a passé voir les monuments de la ville de Rabat(la tour Hassan), puis on a fait une pause à l’entrée de Fès ou on a eu le plaisir de manger du cake maison et de la limonade.

Demain je vous donnerai un aperçu sur la sortie de personnel de Riad Laaroussa ainsi que les plats qu’on a ramené avec nous,

A plus,

Samira

Monday, July 13, 2009

Ghoriba Coco ( Moroccan coconut cookies)


Samira Fatima Karima Nancy


Ghoriba Coco (Moroccan coconut cookies)


Ingredients for 80 cookies

7 eggs

100g sunflower oil

200g sugar

Zest of 2 lemons


100g fine semolina

750g coconut flakes

14g baking powder





Method


Whisk the eggs, sugar, oil and zest in a large bowl.

Add the coconut and whisk again.

Add the semolina and baking powder, and blend well with your hands.


Form the cookies by making small balls about 2 inches in diameter. Roll the ball of uncooked dough in confectioner’s sugar and place on cookie sheet.


Bake the cookies in two steps.


First, put the cookie sheet in the middle of the oven and broil until slightly cracked open.


Then, change the temperature to 170° C and watch the cookies carefully for about 5 minutes. They are finished when the cracks are golden brown.


Carefully and slowly use a metal spatula to loosen the cookies to prevent the sugar dusting from sticking to the cookie sheet. When cool, carefully transfer to a serving platter.






Serve with mint tea or coffee.

Saturday, July 11, 2009




My Day with Samira in Fes at Riad Laaroussa

The story of my day with Samira at Riad Laaroussa starts with my search for a place to stay in Fes.

My husband and I knew we wanted to visit Fes during our trip to Morocco, and we had heard that staying in a riad, or guest house, in the medina was interesting and enjoyable. However, despite many internet searches I couldn’t determine which riad would be enjoyable, authentic, comfortable and perhaps even a little bit luxurious.

So, after many frustrating and fruitless searches, I set that project aside and simply concentrated on what to eat while in Morocco. I searched “Moroccan cooking” and amazingly the blog moroccankitchen.blogspot.com was among the first search results.

I clicked on the link and found a charming blog written by Samira, a Moroccan woman who cooks traditional Moroccan food at a riad and posts the recipes. Even better, Samira’s blog lead me directly to the Riad Laaroussa and my raison d’être to chose Riad Laaroussa for our place to stay in Fes.

In the morning, (after an amazing breakfast of traditional Moroccan crepes) Samira asked me what we should cook for dinner that night. Wow – what an opportunity. We had a brief discussion in her excellent English and my schoolgirl French and chose lamb tagine and lentils with vegetables of the season.


When you read in the guidebooks about shopping in the Medina, it sounds quite intimidating. However, with Samira, a trip through the Medina is a completely different experience. We had our menu, and therefore our mission.

Walking through the medina with Samira made this ancient maze a completely different experience than the typical tourist shopping trawl.

We shopped for lamb and vegetables at several different vendors and at each one, Samira showed me what to look for, told me how we were going to prepare each ingredient, and introduced my husband and me to every vendor as if we were old friends.
After lunch, I went into the kitchen and asked Samira and Fatima, the other cook, for kitchen assignments. My first was to grate a large bowl of tomatoes, sliced in half as one of the ingredients for Moroccan salad, and then I prepared the okra for another of the vegetable dishes.

The kitchen camaraderie and chatter was a delightful stew of English, French and Arabic, with Samira and Fatima giving me directions and approving or correcting my kitchen technique with a “tres bien” or “regarde, Madam, comme ca”.

Spending the day with Samira and Fatima in their Moroccan kitchen broke the barrier of a typical tourist experience, and let us feel like part of a culture and a community, even if only briefly.

We will treasure this experience always, and hope to return soon.

Wednesday, July 8, 2009

Cucumber Salad


On summer, lot of people like eat a fresh salad, fruits, juice,

Today we will give you a recipe of one of them.

Cucumber Salad

For 6 Person’s

Ingredients:

-1kg cucumber.
-100g Powder sugar
-2 tablespoon lemon juice.
-1 tablespoon oregano
-2 tablespoon water of flower
-Salt

Method:

Wash and finely grate cucumbers, Add sugar, Flower Water, Lemon juice, a little of salt. Mix every think and sprinkle oregano.

Enjoy.

Tuesday, July 7, 2009



Tiramisu à la L’orientale

Pour 4 Personnes

Biscuit cuillère aux épices :

90g e graines de sésame.
20g de graines de fenouil
140g de poudre d’amande
180g de blancs d’œufs
100g de jaunes d’œufs
110g+100g (pour les blancs) de sucre semoule
65g de Maïzena
65g de farine

Torréfier les épices ainsi que la poudre d’amande puis mixez.
Montez les blancs en neige et serrez avec le sucre en poudre, réservez.
Blanchissez les jaunes et le sucre en poudre, ajoutez le maïzena, puis les épices mixées et ajoutez le tout aux blancs en neige. Incorporez ensuite la farine en pluie à l’aide d’une spatule en plastique

Mettez l’appareil obtenu dans une poche à pâtisserie et coulez sur plaque de petites formes cylindriques de 7 cm de longueur. Faites cuir au four à 180c°.

Appareil à Mascarpone
375g de Mascarpone
3oeufs entiers
60g de sucre en poudre
Eau de fleur d’oranger pour imbiber les biscuits
40g de dattes coupées en petits morceaux
40g de figues coupées en petits morceaux
Cacahuètes torréfiées sucrées
Blanchissez les jaunes et le sucre, réservez.
Montez les blancs en neige avec une pincée de sel.
Incorporez le Mascarpone aux jaunes blanchis et finissez délicatement par les blancs.
Tapissez le fond d’une verrine avec quelques morceaux de biscuits aux épices imbibés légèrement de fleur d’oranger. Déposez ensuite le mélange dattes figues coupées en morceaux. Dressez la crème de mascarpone jusqu’au bords et égalisez bien à l’aide d’une spatule. Laissez au froid 2 heures. Au Moment de servir, déposez une bonne couche de cacahuètes bien croustillantes sur le dessus.

Bonne appétit