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Monthly Archives: June 2013

  • Free Baby Lamp

    Special Offer until the end of June

    Free Baby Lamp with all orders over £45 (inc p&p) received by the end of June
    Just type "free gift" at checkout, in special instructions box
  • Essaouira Cooler Cocktail

    Essaouira Cooler

    Essaouira, on Morocco's Atlantic coast always has a breeze, one of the reasons it is a surfers paradise, and these cocktails reminded me of the cooling breeze, just the thing to cool you down of a hot day.

    1/2 watermelon
    2tsp rose water
    6 measures vodka (preferably cold)

    1. Peel and chop the watermelon, removing most of the seed. And puree till a smooth pulp.

    2. Sieve the puree and add the rose water, chill till really cold.

    3. Add the vodka to the watermelon and rose mixture and pour into cocktail glasses, decorate with a chunk of watermelon.

    Serves 3

    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

  • Maroque's Green Couscous

    Green couscous

    I couldn't tell you all about my lovely Moroccan platters without giving you a recipe to put in them.

    This light vibrant couscous balances well against heavy sweet tagines

    150 ml olive oil
    65gm lemon juice
    250gm couscous
    300 ml hot water
    2 bunches of spring onions chopped
    125gm of Rocket and watercress chopped
    1 cucumber seeded and chopped
    Salt and pepper to taste

    1. Whisk the oil lemon juice together and add salt and pepper to taste.

    2. In a warm bowl add the couscous, and the hot water. mix well and leave to swell for about 10 minutes.

    3. Break up any lumps that have formed and add the spring onions, rocket, watercress and dressing and mix well.

    3. Serve straight away.

    Serves 4

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

    Books Collage2

  • Moroccan platters for summer

    It looks like a little bit of summer has finally arrived!
    Time for some outside dining, and an ideal opportunity to show off your lovely Moroccan plates, heaped with a giant couscous salad, or why not try Green couscous. This zingy salad packed full of summer flavours is just the thing to feed a crowd, time to get in the garden!

     
  • Honey Blossom Fizz

    Honey Blossom Fizz

    Welcome in summer with the latest additions to my cocktail collection.

    4 tsp of orange blossom honey
    1/2 tsp orange  blossom water
    4 tsp hot water
    1 bottle chilled prosecco
    4 strips of orange peel to decorate

    1. Melt the honey with 4 tsp hot water, set aside to cool.

    2. Add the orange blossom water to the cooled honey mix, and mix well. Add 2 tsp of the flavoured honey mix to each champagne flute.

    3. Add a little prosecco to each glass and mix in the honey mixture. Gently fill each glass and decorate with a curl of orange peel.

    Welcome to summer!
    Serves 4

    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

  • Couscous stuffed tomatoes

    Couscous stuffed tomatoes

    These are great as a starter or a light lunch with a green salad.

    4 large tomatoes or 8 slightly smaller
    150g couscous
    1/4 tsp salt
    150ml warm vegetable stock
    4 tbs olive oil + extra for drizzling
    1 onion finely chopped
    1 carrot chopped
    pinch of sugar
    2 tsp ras el hanout
    bunch of fresh coriander chopped
    1/2 preserved lemon finely chopped
    salt and pepper to taste

    1. Preheat the oven to 180C, gas mark 4. Put the couscous in a bowl, stir in the warm stock and salt, stir until all the stock has been absorbed, set aside for 10 minutes and then mix 1 tbs of olive oil into the couscous. It's best to use your fingers as this breaks up the lumps and gives the couscous its light texture.

    2. Slice the top off each tomato and reserve. Using a spoon, scoop out the pulp and seeds and add to a bowl. In a saucepan heat the remaining oil and fry the onions and carrots until golden brown and soft. Stir in the tomato pulp, the ras el hanout and a pinch of sugar, stir well. Cook until it forms a thick sauce. Season to taste.

    3. Tip the spicy tomato mixture onto the couscous and mix well. Add the fresh coriander and preserved lemon and mix well. Spoon into the cavity of the tomoatos and pop the reserved lids back on top. Put the filled tomatoes in a baking dish and drizzle with a little olive oil and bake in the preheated oven for about 25 minutes, less if they are smaller. Either serve hot or a room temperature.

    Serves 4

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

    Books Collage2

  • Maroque's Strawberry Fizz

    Maroque's Strawberry Fizz

    Hurrah, Another sunny Friday, it would be rude not to have a cocktails.

    These cheery little drinks were last Friday's cocktail playing. Just the thing to celebrate the weekend!

    200gm strawberries
    3 tablespoons rosewater
    1 bottle Prosecco

    1. Take the stalks of the strawberries, saving a couple for decoration. And whizz in a blender to a puree. Sieve the puree to remove the majority of the seeds, stir in the rose water.

    2. Spoon 3 tablespoons of the puree into each cocktail glasses.

    3. Gently pour in the prosecco, it will foam up, so only add a little. I scooped the foam of the top and added a bit more. I did this a few times, until the glass was full. You can wait for the foam to settle each time, before adding more if you prefer.

    4. Enjoy on a summer evening.

    Serves 4

    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 Prawn kebabs

    Moroccan Prawn kebabs

    These kebabs are on old favourite, now with a new photo. Just the thing for a sunny evening!

    These are quick to make and very tasty.

    20 raw tiger prawns, peeled and deveined, tails left intact
    3 tablespoons lemon juice
    1 1/2 tablespoons virgin olive oil
    2 garlic cloves, finely crushed
    3 tablespoons chopped mint
    salt & pepper
    lemon wedges to serve


    1. Put the prawns into a glass or pottery bowl.  Mix together the lemon juice, olive oil, garlic and mint, season with salt and pepper and pour over the prawns.  Stir to coat the prawns with the dressing then leave for 30 minutes.
    2. Thread the prawns on to skewers and cook under a preheated grill for about 3 minutes on each side until they turn pink. Or pop on the barbecue or grilled until cooked.

    3. Serve on a bed of salad, if you like, with lemon wedges.

    Serves 4 as a starter or part of a selection of kebabs.

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

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  • Chicken with preserved lemon and green olives

    It's a sunny Monday, and just the thing to put a spring in your step for the rest of the week is this lovely chicken tagine.

    Chicken with preserved lemon and green olives

    This is a revised version of this classic Moroccan dish, adding the coriander towards the end adds a vibrancy and freshness.

    8 chicken pieces with skin on
    2 tbsp olive oil
    1 onion chopped
    2 garlic cloves crushed
    1/4 tsp saffron strands crushed
    1/2 tsp ground ginger
    1 tsp ground cinnamon
    salt & pepper
    500ml vegetable stock
    good bunch of fresh coriander finely chopped
    peel of 1 preserved lemons, finely chopped

    1. Heat the oven to 160 oc. In a large pan heat the oil and add the chicken thighs, over a fairly high heat brown off until the skin has a good colour. Set aside on a plate.

    2. In the same pan add the onions and fry until golden, add the garlic and fry gently for a few minutes. Return the chicken and any juice to the pan mix well. Add the saffron, ginger, cinnamon and pepper to the pan and stir well to coat everything in the spices. Heat gently for a few moments, then add the stock.

    3. Transfer this to a tagine and put in the oven for 1hour, the liquid should just cover the chicken, add some water if you need to. After an hour, remove the lid and add the lemons and olives and cook uncovered in the oven for another 20 to 30 minutes, by this time the liquid should have reduced and the chicken fall apart.

    4. Add the coriander and stir well, season to taste and return to the oven for 5 minutes.

    5. Serve with couscous and lots of bread to soak up the delicious juices.

    Serves 4

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

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