Change your daily life: in 3 steps!

Back to my thing!!! It has been a while since I wanted to write a post where I can share my breakfast routine. Here comes the right time to do so, this article is all about how my summer would last the whole year. Thanks to an easy breakfast trend, winter feels more warm than ever!

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Continue reading “Change your daily life: in 3 steps!”

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Tkalia

Eid Adha ( festival of the sacrifice) or Eid Kbir ( the great festival) is the second celebration in our callendar after Eid al fitr. Muslims all across the globe commemorate the story of prophet Ibrahim ( peace be upon him). The importance of this festival is the spirit of sacrifice in memory of Ibrahim’s great act of faith many centuries ago. In fact, God tested his belief in his faithfulness and trustworthiness by ordering him to sacrifice his only son… Allah accepted his sacrifice and replaced Prophet Ismael (as) with a sheep.

Continue reading “Tkalia”

Baked Veggies

Summer lunches call for greens… crowds of greens!

The best part of summer lunches are those lazy quick recipes that are simple yet terrific to taste! Turning to some of these is your best bet for your wallet, time and health… Continue reading “Baked Veggies”

Grilled doves

I have tried everything, from cooking to baking and I have recently expressed the willingness to try roasting! We do not own a roasting machine at our place so I chose to learn how to grill …

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It all started when my dad brought back some doves after his recent hunting trip; I should mention that I once took part of a similar trip and tried shooting ( Don’t worry, the only target was a bird-less tree). So the usual ritual was to cook doves to serve it with “Rfissa”; a Moroccan meat (chicken or dove), onion, and lentil dish which is served atop a bed of shredded bread, msemen, or trid… It’s something that is rare to find in restaurants menus (Still don’t know why…).

Anyway, I tried to go for something new inspired from French cuisine: a sweet sauce based on orange juice and rosemary!! I know, it’s terrific! Wait to read the recipe…. A piece of cake!

 

Ingredients:

  • 2 doves
  • 1 tbs Honey
  • 2 oranges
  • Orange zests
  • 1 1/2 tsp Rosemary
  • Salt & pepper

 

Instructions

  1. Start by preparing the grill. Meanwhile, combine all the ingredients (except doves) to prepare the glaze.
  2. Bring the sauce to a simmer (cooks food gently and slowly on low heat) until the sauce thickens. (15 min or so)
  3. When the grill is ready, place the doves on the grill, breast up and spoon the sauce on top.
  4. Cover and grill for 10 to 12 minutes.
  5. Serve with rice and the rest of the glaze.

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Blueberry Crumb Muffins

Good evening,

If you are following me on Instagram you probably know the news… If not, I am glad to announce to you that I am officially a graduate from the National school of Management. Last Friday, I took part of the graduation ceremony and gave one last speech! It was tremendous; my favorite part was when I ended the speech with a favorite quote of mine by Eric Roth from his screenplay for “The Curious Case of Benjamin Button”:

“For what it’s worth: it’s never too late or, in my case, too early to be whoever you want to be. There’s no time limit, stop whenever you want. You can change or stay the same, there are no rules to this thing. We can make the best or the worst of it. I hope you make the best of it. And I hope you see things that startle you. I hope you feel things you never felt before. I hope you meet people with a different point of view. I hope you live a life you’re proud of. If you find that you’re not, I hope you have the courage to start all over again.”

This quote always inspires me to do whatever I want as long as I love it! This is how I started the food blogging experience, learned crochet, stepped up my game in Volleyball and became a better person who is proud of what she is doing… No matter what others would say or think!

 

Speaking about doing what you love, I felt like eating some muffins with bread crumbs while maintaining my weight… I know, it sounds like a bad idea! But, hey! One can live a healthy life and tolerate some sweetness in from time to time… As long as you make sure to exercise more often!

They say that regular muffins are pleasing but these crumb muffins are scrumptious!! So let’s check out this amazing recipe!!

Ingredients

Batter:

  • 1 1/2 flour
  • 3/4 sugar
  • 1/3 veg oil
  • 1/3 milk
  • 7g baking powder
  • 1 egg
  • salt
  • Blueberries ( Strawberries or rasberries might do the trick)

Crumbs:

  • 1/2 cup sugar
  • 1/2 flour
  • 1 1/2 tsp cinnamon
  • 1/4 melted butter

Instructions

  1. Preheat oven to 200 degrees C ; lightly grease muffin cups, or line with muffin papers;
  2. In a large bowl, mix together the batter ingredients. Spoon batter into prepared muffin cups;
  3. In a small bowl, mix together the crumbs ingredients. Sprinkle topping over muffins;
  4. Bake in preheated oven for 20-25 minutes.

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Homemade Brioche

Happy Saturday Everyone,

So it’s been a week since we started fasting the Holly Ramadan in Morocco. I have been experiencing so many new recipes everyday… I am trying to follow a healthy life style by avoiding Deep-fried foods.  They are unhealthy because they tend to be very high in fat and calories wich increases risk for numerous health problems. I know you may often find yourself tempted by foods deep-fried; They may be tasty, but they are definitely not healthy! So I am switching my fried pan for the oven instead, it’s such a game changer! I am curious to know your life style during Ramadan? Have you succeded the healthy life stye challenge?

Have I mentionned that I finished my internship in Rabat? All I want right now is to go back to Tangier, and visit once again the Kasbah Museum!  It brings together an amazing number of exhibits tracing Morocco’s history.

It includes finds from the ancient time covering early history when Berbers ( the native people) were living safe and sound, when the Roman inhabited once the lands of Morocco and ‘New Era’ of its Modern History which has partly influenced its culture in religious orientation.

In this article I am mainly talking about the traditional courtyard garden of the museum, It’s a hidden Jem in the middle of the Kasbah. You, Unconsciously,  feel liketrespassing time and space while crossing the gate doot to the gardens. What I loved the most about it is its simplicity yet impressive sophistication! The paths, the doors, the plants, the floor and the genral architecture of the garden is such a perfection…

We should thank The sultan Moulay Ismael for thinking about buildng the Kasbah. After having expelled the English from Tangier, he has ordered to construct the Kasbah with this garden at the end of the XVIIth century to protect the town against further invasions. Now, it’s one of my favorite places to escape the Medina noise and enjoy a good hour of meditation.

So I promissed myself to go back there and I might also bring with me some brioches (’cause I am always hungry). So, I am pretty sure that you’ve been waiting for the recipe since you saw me making it on my instagram story a while ago.

So, Brioche is the classic French yeast bread that’s rich, golden and delightfully tender with a milky flavor that makes you feel like a kid taking a snack after waking up from a nap. I mean look at those braids, the texture is PERFECT… Each bite is divine.

The dough is enriched with milk, sugar, eggs and butter and it is not difficult to make, absolutely workable! Honestly, I am horrified of the idea of working with yeast… It feels like the dough will fail to rise ( which is a nightmare!! ). Luckily, I took a huge step by perfectly making these Brioches.

Gathering and measuring the ingredients is such a decisive part for me, because if I ever forgotten a single one; I am pretty sure that it will be too late when I realize it… Menwhile, I kept checking the room’s temperature, the windows and the doors ( close or turn off every source of air because it will prevent the bread from rising).

Indeed, the dough should be placed in a warm place protected from any source of air (between 20 and 30°C). The ideal is25 °C (knowing that the dough rises very slowly even in the fridge at 4 °C). But Do never reach 40 ° C  because the yeast will die.

Another Aspect to keep in mind is that you sould Keep working the dough until you don’t feel any salt or yeast granules left, it should be elastic and doesn’t stick to your fingers.

You might wanna keep this recipe for later, it’s totally doable!!!

892-342-898627Meadowbrook Dr., Seymour, INinfo@freezyteethbar.com (1)

#Louz Review

Hey foodies,

If you are following me on instagram, then I am pretty sure that you’ve seen last weekend’s story. I have been lucky enough to receive a box from #Louz. As I explained, #Louz is a pop up store which would be available during Ramadan.

The story of Louz is quite impressing, it rises from the golden ashes of Nina ( which used to mainly serve meatballs). It Connects personally with its customers and provides the ideal environment to create new and memorable experiences.

You might ask yourself about the meaning of Louz, take a closer look and think of a versatile nut from Iran… A dried fruit that is essential for Moroccan pastries? Think in ARABIC and you will figure it out all by yourself.

Yes! Louz is the arabic word  that stands for Almonds… So, obviously, all of the pastries served by this pop up store includes almonds. But the best part of it this that, all of their products are homemade and Lactose free!! ( I knooow, AWESOME)

The mistery box contained 4 “frangipanes briochées”, some Nougat (almond and caramel bars), and Feqas ( the moroccan sweetheart).  But let’s be honest, almonds can be the main ingredient of endless pastries; Thus, their Menu has more recipes than one can imagine.

  • Truffle with almonds and caramel;
  • Massepains ( My fav);
  • Macaroons ( My super fav);
  • Almond-Choco sticks
  • Biscuit ( Salty and sweet)
  • Cat’s tongue cookies ( with chocolate)
  • Butter cookies ( Sablé)
  • Chbakia
  • Ghribas

A wild range of dessert able to bring life to your Ftour Table and perfect to surprise your loved ones with!!

As for me, I have been lucky enough to taste their Homemade “Frangipanes Briochées”. It’s a sort of brioche (the intersection of bread, cake, and pastry) filled with the famous  French Frangipanne (almonds cream). By choosing this product, you may have 4 choices:

-The classic: which only contains Almonds.

-The Choco-Louz: for chocolate lovers.

-The Louz & Lemon: For an edgy taste,

-The Louz & Cinnamon: If you’re looking for a rich flavor ( my number one)

I know, It can be hard to choose … My advice is to get everything labeled #Louz haha

I saved the Nougas and Feqas for later… So after our First Ftour in Morocco, I was craving for a sweet taste ( my everyday situation after drinking Harira…) Lucky me, the Nougas were my savior!!! The sweetness of homemade Caramel doesn’t overpower the almonds… The crunchiness is just perfect and the almonds are fresh ( You could feel it).

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@Louzpopup is very active on Instagram, you might want take a look at it for a foretaste… They have an excellent service, so don’t you hesitate to contact them for a delivery by calling the following number;

0620262150 or 0661296902

Fell, also, free to check into their lovely store in Casablanca!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fruit tartlet featuring”Jben”

Hey food lovers,

I’ve been away lately; some might have thought that I quitted the blogging once for all. But, I’m just dealing with so many issues that I don’t have time for my favorite pastime: Cooking & blogging.

So, the time that I took made me evaluate my work and I realized that I should focus less on food and maybe try a new type of blogging… Don’t worry, I will be still a food blogger but with a different dimension; I mean, the intro part could be dedicated for my recent travels, new experiences or an event or someone’s work that is worth sharing.

Last week, I went to “the Andalusian Gardens” located within “the Oudayas Kasbah” which is one of Rabat’s proudest features. Don’t be misguided by its name, the gardens were actually designed by a French architect in the twentieth century who was influenced by the beauty of Andalucía and the typical fragrances reminiscent of Alhambra.

I have to say that its water features, fountains and gardens make a shady retreat on hot days, besides the tearoom (Café Maure ), next to the gardens, offers a wonderful view off the Bouregrag  river!

What I loved the most is the overall décor and architecture quietly kept intact… But it’s disappointing to witness the deterioration of its plants; it gave me the impression that these gardens were in some way abandoned. The gardens were not taken care of as it’s supposed to be; thus, only the big fruit trees survived the weather!

 

Despite the few critics, I strongly recommend visiting this site after a long day of exploring Rabat! By the way, have you ever visited the Andalusian garden in Rabat or Andalucía? Can you spot the similarities between the the two spots?

Anyway, let’s switch into the food mode…As you know, I am chicken hearted when it comes to baking! I always have this feeling that it won’t worked out as I imagine it to be. But, can you believe that I took so many risks when I made this fruity tart? Today, you’ll get to read how a girl with no experience at baking could make a tart out of scratch!

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Obviously, a “baker” should have a complete set of molds … But that’s not the case for me or for a regular person who doesn’t bake often! I always thought that “need” is a source of miracles, and I needed that tart… So, I couldn’t help myself but think of a substitute!

I used mini Tagines from my mom’s collection to work as molds, as we know, Tagines are made from clay and they can endure high temperatures But the tartelette would stick right? Luckily, the one that I used are made from ceramic, it’s exactly similar to a gratin dish but in a shape of Tagine ( which I don’t mind) haha What I loved about using them, is that it prevents the tart bottom from burning as it equaly and gently spreads the heat all over the tart base.

The second issue was: What would I use to fill the tartelette? Since, I am too lazy to go out and buy fresh cream… I thought about using an available ingredient in our kitchen, which is Jben ( Same as Ricotta cheese). And I did not regret making that choice!!! The mini tarts turn out to be light and consistent in the same time…. With a hint of lemon and mint combined with the sweetness of fresh fruits, the flavors were out of this world!

2 12 cups flour12 cup cocoa powder1 teaspoon baking soda12 teaspoon salt1 cup butter, softened2 cups sugar4 eggs1 cup sour 12 cup 1 bottle Red Food Color2 teaspoons Vanilla E

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A story of bread & love

 

 Friday, 17 Mars 2017

Growing up in a modest family, I surely knew how to apreciate little things… Back then, joy was spreading butter on a piece of bread and drinking mint tea; the only elements that can compete all kind of chocolate and win the battle…Every bite represented an elaborate ritual that engages the five senses, a process of enjoying the soft melting butter, the crispy tosated bread and the sweetness of tea! The smell of aromas, dancing lighltly across the air…

As a child, eating has never been a spiritual moment, it was more of a way to sating a hungry stomach… But, somehow, I’ve never thrown away bread like I used to do with other food; I’ve never left it on the side of a plate or switched it with my father’s… I’ve never felt the rush to finish it; I ate to live but I lived to enjoy eating bread!

 I guess that it’s a Moroccan thing, because we all share a BREAD love story! It’s the tale of millions of Moroccans, a typical love story that stood the test of time… But I’m pretty sure that it’s universal? I would love to hear yours; how do you enjoy eating bread?

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While making this recipe, I felt more nostalgic than ever; This recipe has a modern switch but a depth that cannot be ignored… I made a camembert toast with caramel and walnuts, all inspired from my childhood. I must say that the toast had a vintage style, using caramel on top of camembert wasn’t a random choice; it was a way to find balance between the sour, chalky taste of camembert and the sweetness of caramel and walnuts..

Camembert is one of my favorite types of cheese, it’s a creamy and earthy French cheese with a bloomy rind; A strongly-flavored cheese with a rustic moody vibe! I usually savour it with some pickles, cherry tomatoes and smoked turkey

What I love the most about mixing flavors is combining all kind of tastes to have a unique unexplained one; That’s why I wanted to go for a sweet- sour combo by adding caramel… I could have easily added Honey instead, but I wanted a strong honey flavored caramel that lasts longer… With each single bite, the caramel melts, the sweetness dissolves in one’s mouth and intensifies when you take your time.

I made my caramel by only using sugar and honey, no butter nor water was added… I cooked it on low heat til it was golden brown!

This recipe needed the “WOW” Factor, I imagined a complex taste that is earthy and tart… All that I could think about is adding walnuts, it has a complexity that can be unified in a perfectly balanced dish! It makes everything tasts better than before, it balances out the dish to achieve a more uniform flavor in between two extremes.

I enjoyed my creation, and I think that you might like it too. Try it out and let me know!

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Baked Harsha

This weekend has been a busy one, I’ve made tons of recipes… took so many shots and ate a lot! Luckily, It doesn’t bother me and I’m certain that it won’t bother you either; since you’ll be reading a new article!

Harcha or Harshais a moroccan flatbread made of semolina that is usually pan-fried. Harsha is everyone’s favorite here in Morocco, once you have tried the Moroccan harsha , especially if you dip it in honey or “Jben”, and eat it with a Moroccan mint tea, you might never recover from its amazing taste. I’m practicly eating it three times per week, and feel harsha-sick within 2 minutes after finishing it!

My inspiration for this recipe is my grandma( My mima) who is, actualy, my cooking idol, she introduced me to this easy peasy moroccan recipe that made me feel nostalgic… Grandma is a typical moroccan lady with MANY cooking notebooks where she keeps her old recipes, now that she became an insta addict ( like her granddaughter) she’s holding a virtual notebook since she is collecting screenshots of recipes haha.

You know, I must say that everything she cooks has a different outstanding taste; she has magical hands that can turn a simple dish with few ingredients into a flavoursome and a spellbinding recipe! Whenever I visit her, I don’t miss the chance to taste some of her delcious meals ( Lucky me, she always keeps Tektouka and zaalouk in her fridge)

 

Today, you’ll learn how to make Harsha but not any type of harcha, it’s a sweet baked Harsha that I used to buy from a local shop right after school. This modest biscuit styled Harsha is one of the many wonders of traditional moroccan foods that I can’t wait to share with you.

When I made it at home, my dad was like ” You’re making the cheapest yet the yummiest biscuit ever”. Well, he is right; this biscuit won’t cost you much money nor time! Just follow these steps and you’ll be rewarded!

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Ingredients: 

  • 500 g Fine semolina flour
  • 1/2 cup sugar ( more or less)
  • 1 1/4 cup milk (warm)
  • 1 cup oil
  • pinch of salt
  • 14g baking powder (2 packets)
  • 1 tbs soft butter

Instructions: 

  1. Preheat the over at 300° C
  2. Work the dry ( semolina, sugar, salt, baking powder) ingredients  together with the oil, add the milk and butter then combine the whole mixture very well;
  3. Don’t worry, if it looks too watery because it will become more consistant when leaving it to rest for 15 min;
  4. Bake it for 20 min on 250° C.

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