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  • Spicy Moorish eggs

    A Moorish Themed Brunch
    With the prospect of 4 fantastic days off, this can hopefully allow us the opportunity to indulge in brunch, that oh so civilised pastime that seem to have been forgotten. I have a few items to add to your repertoire that will give a rather Moroccan / Middle Eastern theme. Love to know what you think. Starting with Moorish eggs.
    Spicy Moorish eggs

    This lively zingy scrambled egg dish is sure to be a winner for brunch; it is also a brilliant hangover cure!

    4 large eggs
    80-100g cherry tomatoes cut in half
    1 small onion finely chopped
    1 tbsp olive oil
    1 tsp of harissa paste, this makes it quite spiky, put in less if you are not sure!
    1/2tsp ground coriander
    A small handful of fresh coriander roughly chopped
    Salt and pepper to taste

    1. Lightly beat the eggs in a bowl and add a little salt and white pepper
    2. In a saucepan add the oil and onions and fry gently until soft, about 5 minutes. Add in the harissa and ground coriander. Fry gently for about 1 minute.
    3. Add the lightly beaten eggs to the onions and stir gently until almost set. Add the tomatoes and stir gently to combine.
    4. When the eggs are ready take off the heat and stir in the fresh chopped coriander.
    5. Serve with minty pitta chips (recipe on its way)
    Serves 2

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

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  • Spinach and Zahter quiche

    Spinach and Zahter quiche
    This great quiche recipe makes a lovely light lunch or made in smaller ramekins makes a pretty starter.

    Continue reading

  • T-Lights for the garden

    New collection of T-light holders just in. So pretty for the garden table this spring. Also make great gifts. Do have a look at the collection http://bit.ly/1pZxrwW
     
     
  • Maroque’s Christmas count down

    Maroque’s Christmas count downI'm a little behind in posting these, so 3 all in one day!
    With apparently 8 sleeps till Christmas I have pulled together a few ideas to inspire you. Recipes, shopping, table decorating ideas, oh and a few cocktails.Starting with a recipe that always goes down a treat, but shush… don’t tell them how easy they are!
    I would love to know how they go down?
    Cumin scented cheese crumblesThe crumbles go very well with a glass of fizz.

    90g butter
    225g cheddar cheese grated
    170g plain flour
    1 egg yolk
    1/4 tsp salt
    A pinch of cayenne
    1 tsp cumin seeds
    1. Heat the oven to 220C. In a large bowl, mix all the ingredients together to form a crumb like texture, similar to making crumble topping. Don't squeeze it into a ball.
    2. Take a tablespoon of the dough at a time and form into balls about 3cm across. Place the balls on a greased or non stick baking tray and flatten slightly with your fingers. Leave enough room for them to spread as they cook.

    3. Transfer to the hot oven and bake for about 15 minutes until slightly risen and golden.

    4. Allow to cool and serve.

    Makes about 20

  • Moroccan meatball tagine with eggs

    Moroccan meatball tagine with eggs

    Someone has said it’s going to get cold and wintery! Time for a super comfort tagine!
    This is the one I cook to cheer me up when it’s cold and miserable.
    I would love to know if you enjoy it?

    For the meatballs:
    750g (1 1/2 lb) minced lamb or beef
    1 onion finely chopped
    3 tablespoons finely chopped flat-leaf parsley
    salt & pepper
    a pinch of chilli powder to taste
    1 teaspoon of ground cinnamon
    1/2 teaspoon ground ginger
    1 teaspoon of ground cumin
    sunflower oil for frying

    For the tomato sauce:
    2 onions chopped
    2 tablespoons of olive oil
    2 garlic cloves crushed
    750g (1 1/2 lb) tomatoes, peeled and chopped (I used tinned)
    1-2 teaspoons of sugar
    1 small fresh chilli pepper, seeded and chopped (optional)
    3 tablespoons of chopped flat-leaf parsley
    3 tablespoons of chopped coriander
    6 eggs

    1. For the meatballs, mix all the ingredients together except the oil, and knead into a soft paste (I whizzed the onions, herbs and spices until chopped finely and then added the meat and gave it another quick whiz: it saved all the chopping finely).

    2. Roll into marble-sized balls and fry them briefly in batches in shallow oil, shaking the pan to colour them all over.  Lift out with a slotted spoon.

    3. In a large shallow pot, which you will bring to the table, prepare the sauce.  Fry the onions in the oil until soft.  Add the garlic, tomatoes, sugar, salt and chilli pepper and simmer for 20 minutes until reduced.

    4. Add the parsley and coriander, put in the meatballs and cook for 5 minutes.

    5. Break the eggs over the sauce and cook until the whites are set.  Serve with plenty of warm bread.

    Serves 6 (easily reduced)

     

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

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  • From Marrakech to Maroque

    I was very impressed with this lighting collection in the  Four Seasons in Marrakech, so decided to recreate the effect in my showroom revamp. 

    What do you think? 

  • Spicy orange and olive salad

    Spicy orange and olive salad

    This zingy little salad conjures up lunches in the Moroccan summer heat, shaded under an orange tree.

    4 large oranges, peeled and with the pith and membrane removed
    About 20 pitted green olives, sliced
    Juice of 1 lemon
    1 tsp salt
    1 tsp ground cumin
    1/2 tsp harissa paste

    1.  Divide the orange into segments and split the segments into chunks with your fingers, put into a salad bowl.

    2.  Add all the other ingredients to the salad bowl and mix well.

    3.  Chill the salad before serving.

    4.  Serve as part of a mixed starter.  It is also lovely with char-grilled lamb.

    Serves 6

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

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  • Maroque's Hydrating Breeze

    Hydrating Breeze

    A long cool drink for a hot afternoon

    1 1/2 measure Cranberry Juice
    1 measure cold Vodka
    3/4 measure Pink Grapefruit Juice
    3/4 measure Orange Juice
    1 measure lemonade
    Ice
    Sliced Lime

    1. Mix vodka, cranberry juice, orange juice, pink grapefruit and lemonade in a jug, add lots of ice and sliced lime.

    3. Pour yourself a tall glass of the ice cold Hydrating Breeze sit back and enjoy.

    Best served on a warm evening watching the sun go down on the Atlas Mountains or just having a good time with friends.

    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

  • 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

  • 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

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