Monthly Archives: February 2014
It’s Friday and the end of February! There is an almost palpable sense of optimism to get February out of the way, and the rest of the year feels much more on an up! Do you feel like this?So any excuse for a cocktail, and the best of the year ahead has to be a great excuse JSo glasses at the ready folks, the cocktails and nibble in the picture are make from my Little pink cocktail book, which you can down load free http://www.maroque.co.uk/ebook.aspxAnd don’t forget our open Saturday is tomorrow 10am to 3pm
Have a great weekendJulie
Add some Moroccan sunshine to your weekend
You are invited to our Open Day on Saturday 1st March between 10am and 3pmGreat choice of bright and cheerful gift ideas. An ideal way to spoil yourself.Everyone welcome, easy parking. Come along, have a good "no hassle" browse and enjoy a glass of mint tea.
Any questions do call me - Julie on 01449 723133
Hurrah the sun is out and it just makes everything feel so much brighter, and it’s Friday JAnd on that bright and zingy note, this super easy salad just brings a splash of Moroccan summer to your table. I served this with Harissa marinade steak and skinny chips.Cucumber and Pomegranate salad
So for all you folks like me, that Valentine ’s Day is most defiantly not your thing, for whatever reason, don’t sit in feeling sorry for yourself with an oversized box of chocolates.Grab some like-minded friends, dash up some cocktails in any colour apart from pink, and whizz up some great dip & serve with pitta and veg, turn some lively music up really loud and have a party!This simple dip is a real winner and lots of other nibble ideas on the websiteMaroque's Muhammara
This is my version of this Syrian nutty red pepper dip.
In need of a little Moroccan sunshine?I know, keep dreaming J . But you can create a little drop of Moroccan shine with this lovely tagine. Scents of the promise of summer wrapped up in the comfort blanket of warming rich saffron flavours, just the thing to lift flagging spirits and bring a smile.Tagine with peas, preserved lemon and olives1kg (2lb) lean lamb or beef, cubed2 tbsp sunflower oil1 onion choppedSalt and pepper1 tsp ground gingerPinch of chilli powder, optional1/4 tsp of saffron threads, lightly crushed500gm peas, shelled weight1 tbsp chopped fresh corianderPeel of 1 preserved lemon, cut into pieces12 green olives1. Put the meat in the pot with the oil, onion, salt and pepper, ginger, chilli and saffron.
2. Cover with water and cook covered for 1 1/2 to 2 hours until the meat is very tender, adding water to keep it covered in the sauce.3. Add the preserved lemon peel and olives and cook uncovered for 10 minutes or longer, until the sauce reduced.4. Add the peas and coriander, and warm through.
5. Serve with bread or couscous.Pre-heat oven to 180C (gas mark 4). Serves 4 - 6
Enjoy the recipe?
Why not down load the cook books. Here