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Monthly Archives: May 2013

  • Moroccan pancakes

    Maroque Beghirs (pancakes)

    One of the many pleasures of staying in Morocco is watching the sun get up and having lovely warm Moroccan pancakes served at breakfast, dripping with butter and honey, makes all things in life seem good!

    10gm dried yeast
    1/2 tsp sugar
    200gm fine semolina (now available from Maroque)
    60gm plain flour
    1/2 tsp salt
    2 eggs150ml warm milk
    450ml warm water
    oil for frying
    Butter and honey to serve

    Makes about 15 pancakes

    1. mix the yeast and sugar into 100ml of the warm water in a small bowl. Leave the mixture to sit for about 15 minutes until it is bubbly.

    2. Mix the semolina, flour and salt into a large bowl. Make a well in the centre and add the eggs. Add the milk and water slowly mixing well until all is added.

    3. Add the bubbly yeast mixture and continue beating for 5 minutes. Cover the bowl and leave the batter in a warm place to rise for 2 hours. (A late breakfast)

     

    Enjoy the recipe?
    Why not down load the cook books. Here 

    Books Collage2

     

  • Fez Pottery

    I have recently had arrived from Morocco a stunning collection of traditional Moroccan pottery from Fez.

    Fez vases and plates are much more detailed in their decoration and the patterns, colours and techniques have remained unchanged for hundreds of years.

    Each piece is a little bit of Moroccan history, as well as making a stunning decorative time to take pride of place in your room.

    The full collection can be see here.

  • Maroque Cocktail - High Atlas Snow

    Banish those Bank Holiday weather blues and celebrate a few days off with one of Maroque's cocktails!
    This one was the winner of my cocktail competition and a real star it is! So thanks again Ross
    High Atlas SnowThis lovely cocktail is courtesy of Ross

    Ingredients:
    125ml freshly squeezed orange juice,
    1 measure Cointreau,
    1 measure vodka,
    1 tsp sugar,
    Juice of 1 lime,
    crushed ice,
    lemon sorbet
    Small amount of grated lime peel
    Sprig of mint
    egg white and sugar for frosting, mint and grated lime zest for garnish
    Instructions:
    Add the orange juice, Cointreau, vodka, lime juice and sugar to a cocktail shaker.
    "Frost" the cocktail glass by dipping the rim into the beaten egg white, allowing to dry slightly, and then dipping into the granulated sugar. Leave aside to dry. ( I didn't do this bit)
    Pour contents of shaker into the glass filled with crushed ice and add a small scoop of lemon sorbet. Garnish with the grated lime zest and a small sprig of fresh mint.
    Serves one (with a bit left over!)

    Enjoy the recipe?
    Why not down load the cook books or drinks book

    Pink Cocktail book download here
    Orange Cook Book download here
    Yellow Cook Book download here

    Little Drinks Book 23_07_13 A5 - Front cover

  • Moroccan bread with Zahtar

    Moroccan bread with Zahtar

    Nothing beats the smell of freshly baked bread wafting from the kitchen, and these versatile little loaves make a great served alongside a tagine, and are essential with a selection of mezze starters or dipped in olive oil and dukkah.
    The zahtar on top, adds a fragrant herby edge which I think is a definite plus, but if you prefer, finish with sesame seeds or fennel seeds for a more traditional flavour.

    1 tbsp dried yeast
    1 tsp sugar
    230ml warm water
    1/2 tsp salt
    380g plain flour
    6 tbsp extra-virgin olive oil
    4 tbsp zahtar

    1.  Whisk the yeast and sugar into the warm water in a large mixing bowl.  Let the mixture sit for about 5 minutes -- it should begin to look bubbly.

    2.  Mix in the salt and flour and add the yeast and water mix.  Mix to form a stiff dough.  Add more flour if the dough is very sticky, or more water if it is very dry.

    3.  Turn out on to a floured surface and knead it for five to eight minutes, until it feels smooth.  Knead by pressing the dough with the heels of your hands, then rotate the dough, fold it over on itself and repeat.  Or mix with a dough hook on your mixer for about 6 minutes.

    4.  Cover the bowl loosely with a kitchen towel or plastic wrap and let the dough rise for about an hour, or until it has doubled in size.

    5.  Turn the raised dough onto a floured surface and divide it into four pieces rolling each piece out with a rolling pin until it is about 2cm thick.  Or flatten with your hand to an oval about 2cm thick.

    6.  Preheat your oven to 230C or 210C fan.  Rub two large baking sheets with oil and put them in the oven to heat.

    7.  Brush the top of each flatbread with olive oil.

    8.  Mix the zahtar into the rest of the olive oil.  Spread some of this mixture over the tops of the flatbreads.  Or scatter some fennel seeds over the top for a more traditional Moroccan taste.

    9.  Remove the baking sheets from the oven and place the flatbread rounds on the baking sheet.  Return them to the oven and bake for 10 to 12 minutes.

    10.  Transfer the flatbread to wire racks to cool.  Eat with any left over zahtar and oil.

    Enjoy the recipe?
    Why not down load the cook books. Here 

    Books Collage2

  • Welcome to Maroque's New Blog

    Welcome to Maroque's new blog

    In my new sparkly colours and logo, this is the ideal place for me to post all my new recipes as they come hot off the cooker! Also I will be adding photos of the existing recipes as I go back and re-cook them.
    I will also be keeping you updated of behind the scenes happenings, new stock arrivals and what I have planned in the way of open days and when I'm going out and about.

    I hope you will find this an easy informal way of keeping up to date with all what is happening on Maroque.

    I have a host of recipes ready to go up, I hope you find this new format easy to use. You feed back would be most welcome.

    Julie

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