Monday 27 August 2012

Moroccan Tomato Rice

Aromatic spicy savoury Moroccan  rice with tangy tomato flavour.


240 g / 8 oz  cold precooked boiled rice
8 baby tomatoes halved
1 boiled potato diced
1 green chilli finely chopped
1/4 green pepper  finely diced
1 small onion finely diced or cut into thin strips
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon paprika or cayenne pepper powder
1 tablespoon olive oil
1/2 tablespoon tomato paste / purée
1 tablespoon finely chopped coriander


1. Heat oil in a pan, when it is hot add the onions and sauté until translucent.
2. Add the green pepper and tomato purée, chillies, salt, paprika, cumin and sauté for 2 more minutes.
3. Add the boiled potato and sauté for 1 more minute.
4. Add the boiled rice and stir fry until all the spices and vegetables blend together.
5. Add the halved tomatoes and toss for 2 more minutes or until they just begin to loose shape and wilt slightly.
6. Transfer to a serving dish and garnish with chopped coriander.
Serve with cooling  mint and yoghurt dip.

You may like:
Moroccan roasted Almonds

Submitting to:
Flavours of Morocco event by Guest hosted by Mireille of Global creations

Monday 20 August 2012

Coloured popcorn ~ Secret Recipe Club Challenge August 20th 2012

This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select  a recipe and try  it and blog about it.
My assigned blog was The freshman cook. This blog had some lovely cookie decorating ideas which really tempted me to try them, but then I stumbled on the coloured popcorn and instantly fell in love with it as my previous attempts at making sweet popcorn had resulted in a burnt saucepan from the sugar caramelizing too quickly .I popped my own pop corn rather than use ready shop bought and then took care care to follow the exact recipe with the sugar syrup due to my previous mishap. Overall the popcorn turned out perfect although the the red was rather soggy, I think I added too much sugar syrup, I corrected the amount for the yellow and blue and it was perfect.The original recipe can be found here.


120 g / 4 oz pop corn kernals
2 tablespoons sunflower oil.

Sugar Syrup:

180 grams / 6oz  Sugar
60 ml water
Red, yellow and blue food colouring


1.In a large pan with a lid add the oil, when it is hot add the popcorn kernels. Stir them around the hot oil and immediately cover the pan with the lid.
2. Within 30 seconds  to 1 minute you will hear the corn starting to pop, turn the heat down to lowest setting and wait for 2-3 minutes until popping noise stops.( Do not open pan lid during this time or all the corn will pop out of the pan.
3. Once all the corn has popped transfer it to three separate bowls.
4. Heat the water and sugar until sugar has totally melted and a syrup has formed.
5. Divide the syrup into three small bowls. To each bowl add a few drops of  food colouring to colour the syrup.
6. Quickly add the coloured  syrup to each bowl of popcorn and gently toss the pop corn to coat with the coloured syrup.
7. Line a tray with parchment paper and spread the coloured corn onto it to dry out.
8.Once syrup has set separate any corn that is stuck together and serve immediately.

You may like:
 Puffed Rice

Saturday 18 August 2012

Moroccan roasted Almonds

Salted crispy almonds that you will not be able to stop munching.


240g / 8 oz Almonds
1 tablespoon salt


1. Wash the almonds and drain them .
2. Preheat the oven to 180 degrees C / 350 degrees F.
3. Line a baking tray with greaseproof paper and sprinkle half the salt on it.
4. Spread out the almonds in thin layer over the salt and sprinkle the remaining salt over them.
5. Bake in the oven for 15-20 minutes.
6. Remove from oven and allow to cool. Almonds should be crisp with a white salty crust.

You may like:
Muhallabia Moroccan  Milk Pudding

Submitting to:
Flavours of Morocco event by Guest hosted by Mireille of Global creations

Wednesday 15 August 2012

Muhallabia ~ Moroccan Milk pudding.

Delicately scented with rose syrup , a creamy rich pudding that will tickle and tantalise your taste buds. 


500ml  skimmed milk
100ml  full cream
3 tablespoons sugar
2 tablespoons corn flour
2 tablespoons rose syrup
6 tablespoons strawberry jam (or sweetened strawberry fruit  purée )
Flaked almonds and chopped pistachio nuts for garnish.


1. In a heavy bottomed pan add the milk and corn flour and mix well until there are no lumps.Heat the milk and keep stirring for 3-4 minutes until the mixture starts to thicken.
2. Add the sugar and mix it in well until it is dissolved . Keep stirring the mixture for 2-3 minutes longer until the  mixture has a consistency that would coat the back of a spoon.(Once mixture cools it will thicken some more so do not be tempted over cook it)
3. Take the mixture off the heat and stir in the rose syrup and cream and mix well. Allow to cool slightly.

4. Add the jam to a microwaveable dish and warm it slightly to soften it.
5. Take 6 small serving glasses and spoon the jam into the bottom of each glass.
6. Gently spoon on top of the jam  the pudding mixture.

7. Garnish with coarsely chopped pistachio nuts and almond slivers.
8. Let the pudding cool to room temperature and then chill in the fridge before serving.

Submitting  to :
Flavours of Morocco event by Guest hosted by Mireille of Global creations

Lets cook with Fruits  event by

You may like:
Moroccan and chickpea couscous salad in a jar

Friday 10 August 2012

Moroccan Layered Couscous and Chickpea salad in a jar.

Spicy aromatic Moroccan couscous salad with a tangy lemon and coriander dressing. Layered  in a jar in an eye catching  array of vibrant colours and flavours. It is the perfect salad for on the go.


1st layer Couscous
30 grams /1 oz dried couscous
15 grams / 1/2 oz giant dried couscous
100 ml water boiling water
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
2 green chillies
2 tablespoons fresh coriander finely chopped
1/4 teaspoon sugar

2nd Layer Chickpeas
120 grams / 4 oz pre boiled white chickpeas
1 medium shallot finely chopped
1/2 teaspoon salt
1/2 teaspoon cumin powder
1/4 teaspoon chilli powder
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 tablespoon fresh chopped coriander leaves

3rd Layer green salad
Small bowl of finely shredded iceberg lettuce
1 tablespoon of  sliced red /green/yellow capsicums
2 inch stick of cucumber
6 cherry tomatoes


1st layer Couscous
1. In a blender jug add the 2/3 of the fresh coriander, chillies, lemon juice, olive oil, salt and sugar and blend the ingredients to a fine paste.
2.In a bowl add both types of  the dry couscous and pour over it the 100ml boiling water and the coriander paste made in step 1.
3. Stir the couscous, cover and keep aside for 2 hours for the couscous to soak up the water and flavours.
4. After 2 hours fluff up the couscous with a fork and stir in remaining fresh coriander.

2nd Layer Chickpeas
5. Add the oil to a pan when it is hot add the shallot and sauté until translucent, add the salt, cumin, chilli powder and sauté for few more seconds.
6.Add the chick peas and stir fry to coat them with the spices.
7. Add the coriander and lemon juice and mix well.Turn off heat and leave to cool.

3rd Layer green salad
8. Cut the cucumber in half and remove the seeds slice it in thin slices.
9. Half the cherry tomatoes.

Assembling the Salad in a jar.You will require two jars with a large openings and lids. (Empty washed jam jars are perfect)

10. In the bottom of the jar add a layer of prepared couscous.
11. On top of the couscous layer add the prepared chick pea layer.
12. On top of the chickpea layer add the shredded lettuce followed by the mixed  peppers.
13. Add the sliced cucumber on top of the peppers and finally finish  with a layer of cherry tomato halves.
14. Screw the lid on and refrigerate until ready to serve.

NB -Alternate the layers to make the salad visually eye catching.

Why not try out this lovely giant cous cous salald
Submitting  to:

Flavours of Morocco event by 

Wednesday 8 August 2012

Mathri- Crispy Indian savoury crackers.Blog Hop Wednesday 8th August 2012

Crispy  and savoury Indian crackers delicately flavoured with  black pepper  and dried fenugreek making these a delicious teatime snack.

This is my entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new  blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.

If you are interested in  joining Blog Hop Wednesday here is how it works:

"The plot behind this attempt is to form 2 groups and make pairs with a blogger who will be your partner for that particular month. This happens every 2nd wednesday of the month. You will then go through your partner’s blog, select, choose, cook, click and post the recipe in your blog on Wednesday and vice versa. The following month you will have a new partner. This way not only you tend to your blog at intervals but also learn some new recipes along the way and get to know a lot of bloggers and make friends."

This recipe is from Santosh's Blog. She has many delicious authentic recipes but I particularly liked the idea of The Mathri as its is perfect for nibbling on.The original recipe can be found here.


240 grams / 8 oz plain flour
60grams / 2oz fine semolina
1 tablespoon Kasuri Methi (dried fenugreek)
3/4 teaspoon freshly ground black pepper
1 teaspoon salt
3 tablespoons sunflower oil for dough
1/2 litre sunflower oil for deep frying,
Water for kneading dough


1. In bowl add the flour salt, blackpepper and kasuri methi. Mix together with a fork .
2. Add three tablespoons oil and mix it into the flour.
3. Add a little water at a time and knead the dough so that it is fairly firm.
4. Cover and leave the dough to rest for half hour.
5. Heat the oil in deep vessel , while it is heating ,pinch small grape size pieces of dough and roll them out into small round discs. Prick them with a fork this will stop the Mathris from puffing up whilst frying.
6. Fry the Mathris in low to medium oil until they are crisp and golden brown. Drain on kitchen paper.
7. Repeat for remaining dough.
Mathris can be served with tea as a snack. Can be stored in a air tight container for up to two weeks.

You may like:

Sunday 5 August 2012

Round Up Flavours of Malaysia

Thankyou for all your participation in this wonderful event and linking up your entries.
Here is the round Up.

Friday 3 August 2012

Roundup ~Lets make Salads Event

Thankyou for all the wonderful entries,
Here is the round Up

Thursday 2 August 2012

Burghul Pilaf ~Lebanese style

London is hosting the 2012 Olympics and at the same time My favourite recipes -Take a break magazine are hosting the recipe Olympics. In  Issue 9 August  they announced their GOLD, SILVER AND BRONZE medal RECIPE WINNERS from all the entries that were submitted for the august issue. The theme was to submit a recipe from any country that was participating in the Olympics, I chose this Bulgar wheat Pilaf to represent Lebanese cuisine and I am so exited to find out that this recipe has won  wait for it................

Thank you  My favourite recipe -Take a break for this  gold medal.

A delicious one pot meal with aromatic middle eastern  flavours.


120 g / 4 oz bulgar wheat
300ml water
120 g / 4oz cooked chick pea chick peas
120 g/ 4 oz red/ green peppers finely diced
1 red onion finely diced
1 clove garlic finely minced
1 teaspoon ground cumin
1 teaspoon cinnamon powder
1/2 teaspoon turmeric powder
1 teaspoon salt
1/2 teaspoon chilli flakes
2 tablespoons Lemon juice
10 dried apricots cut into small pieces
1 tablespoon finely chopped coriander
1 green chilli finely chopped.
2 tablespoons olive oil.

1. Heat the olive oil in a large pan, when it is hot add the onions and garlic and sauté until onions are almost translucent.
2. Add the peppers and chick peas followed by the spices, cinnamon, salt, cumin powder, chilli flakes and turmeric, and green  chilli and  sauté the mixture for 2-3 minutes longer.
3. Wash the bulgur wheat and drain, add it to the vegetable mixture .
4. Add the water and bring to boil, once the mixture comes to boil reduce heat .cover and cook  on lowest flame for 15 minutes.
5. After 15 minutes turn off heat and leave covered for another five minutes.
6. Remove the lid and fluff up the bulgur wheat pilaf with a fork.
7. Stir in half the apricots and transfer the pilaf to a serving dish.
8. Garnish with remaining apricots and fresh coriander.

 Serve with mint yoghurt.

You may like:
Lebanese Rice

Submitting to :
Lets Cook with Fruits Event by

Wednesday 1 August 2012

Introducing Flavours of Series 3 Africa and new event Flavours of Morocco.

It feels like it was only a short time ago that introduced the Flavours of  series 1 ~ India, followed by Flavours of series 2 ~ Asia and I am excited to invite all my blogger friends to join us on our culinary journey as we commence Flavours of series 3 ~ Africa. The round the world trip has been awesome and the amazing array of dishes cooked and shared by all fellow participants have been mouth watering and divine. My culinary skills and awareness of cooking world wide cuisine has definitely improved with these series.
This month we have Chef Mirelle who is guest hosting Flavours of Morocco in the 1st of Flavours of series 3 ~ Africa events.

Announcing event ~ Lets Cook With Fruits.

Summer months always have  bring an abundance of colourful fruits and berries. There is nothing more refreshing than a bowlful of summer fruit salad or smoothie or a cake baked with fruit.
This event is all about cooking  with fruits, prepare any vegetarian dish (eggs allowed) and share it here.

To Participate:

1.Prepare any vegetarian dish (eggs allowed) please link your post using the linky below by entering your Post Name and Post URL
2. Please link this event announcement with your entry, this is mandatory.
3. Use of logo is not mandatory but usage is encouraged as it helps to spread the word visually if you can use it.
4. Multiple entries are allowed, archived are only allowed if reposted and updated with this event link.
5. In the event of problem using linky you can email me the entry at

Please use this format

Your Name:
Recipe Name
Recipe URL
Image no larger than 300 pixels.

Please make sure you have linked this event announcement to your post, this is mandatory  before you link it up here
Link with your Post name and Post URL 

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