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Monthly Archives: July 2013

  • Lemon and Thyme Punch

    Lemon and Thyme Punch

    This refreashing cocktail is just the thing for a hot afternoon, the longer you can leave the flavours to mix the better they become.

    3cm fresh ginger, peeled and chopped
    5 tsp sugar
    Juice of 1 large lemon
    250ml gin
    6 large sprigs of fresh thyme, roughly chopped
    650ml traditional style cloudy lemonade

    1. Muddle or mash the ginger and sugar together, this is easiest in a pestle and mortar, tip into a jug large enough for the finished drink.

    2. Add the lemon juice and gin to the jug, followed by the chopped thyme.

    3. Top up with cloudy lemonade and chill well.

    4. Add ice and serve, makes about 1 litre

    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 Chakchouka

    Maroque Chakchouka

    Every family in Tunisia has their own version of this classic egg dish, this is my version, with peppers, onions, cumin, and coriander scattered over to serve. Eat with lots of bread to mop up the fantastic sauce.

    4 medium eggs
    1 red pepper, seeded and cut into strips
    1  onion finely sliced
    1 garlic clove, chopped
    3 tomatoes, roughly chopped
    2 tbsp olive oil
    1/2 tsp cumin seed
    ½ tsp sugar
    ¼ tsp cayenne
    A handful of fresh coriander roughly chopped
    Salt and pepper to taste

    1. Heat the oven to 180 oc. Add the oil to a pan, and fry the onions & cumin for 5 minutes.

    2. Add the peppers, garlic, sugar & cayenne to the pan and fry for a further 10 minutes. Add the tomatoes and fry on a low heat for 20 minutes, add salt & pepper to taste.

    3. Divide the peppers & onion mix between 2 long ramekin dishes, and create 2 wells in the sauce, gently break an egg into each well, sprinkle a little salt on the eggs..

    4. Cover  the dishes with foil and bake in the oven for about 20 minutes, checking to see how they are setting, when just set remove from oven.

    5. Sprinkle with the fresh chopped coriander, and serve with bread.

    Serves 2

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

    Books Collage2

  • Harems Delight

    Harems Delight

    These delicious, not too sweet cocktails are sure to get the party going.

    1/2 measure of Cointreau
    2 measures of pomegranate juice
    Pomegranate seeds
    topped up with Prosecco

    1. Pour the Cointreau and pomegranate into a champagne glass and mix.
    2. Slowly add the Prosecco and gently stir.
    3. When almost full, carefully add a few pomegranate seeds. Serve

    Serves 1

    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

  • Oasis Cooler

    Oasis Cooler

    This pomegranate trilogy is a refreshing sharp delight. Just the thing as the temperature climbs.

    1 tsp pomegranate molasses
    2 measures chilled pomegranate juice
    Chilled tonic water
    1tsp pomegranate seed

    1. Add the pomegranate molasses to the glass, and add the pomegranate juice, mix well to combine.

    2. Top up with tonic water, stir gently and add pomegranate seed. Serve

    Serves 1.

    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

  • Almond milk

    Almond milk 

    This iconic Moroccan drink is very refreshing, but takes an age to make

    250gm blanched almonds
    600ml water
    100gm sugar
    2 tsp orange flower water

    1. In a blender whizz up the almond to a fine powder.

    2. Put the water and sugar in a pan and boil until sugar has dissolved. Add the ground almonds to the pan and simmer for 5 minutes.

    3. Take off the heat and add the orange blossom water. Leave the mixture to cool. Strain through a muslin or fine sieve. (I found this took a long while)

    5. Pour into pretty glasses and put in the freezer till almost frozen. Serve.

    Serves 2.

    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

  • Traditional Moroccan Organic Beauty Products

    Traditional Moroccan Organic Beauty Products
    I have just had in a stunning range of traditional Moroccan organic beauty products.
    Cosmetic Argan oil, the rose scented one is divine. Traditional Beldi or black soap made from the kernel of the olive nut and the traditional Kessa gloves to use it with. As well as Rhassoul clay, in a powder form and in a soap. Do take a look.
  • Strawberry Crush

    Strawberry Crush

    The ideal drink on a hot mornings shopping in Marrakesh.

    200gm strawberries  (125gm sieved puree)
    250ml cold water
    1 tbsp lemon juice
    2 tsp orange flower water
    Sugar to taste if you wish
    Ice
    Springs mint

    1. Take the tops of the strawberries and whizz to a puree. Sieve the puree you should have about 125ml after sieving.

    2. Add the cold water, lemon juice and orange blossom water. Mix well and taste, add sugar if you feel it's not sweet enough.

    3. Fill a tall glass with ice and pour over strawberry mixture.

    4. Add a sprig of mint and serve

    Serves 2

    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

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