ROSE LEON: the art of fresh & light pastries!

If you are a serious eater with dietary requirements living in Casablanca, Fatine Rahhou‘s ROSE LEON is the place to be. Her new bakery offers a dedicated gluten free palette, one of the few places where you can melt in the gazzeling flavour of pistachios and mangos or drown in the sweet coconut and pineapple combo and the good part is that your belly could handle enough more to cross the apple-amlou pastry off your list. Sweet & light; this is how I label it!

Lucky me, I was invited last tuesday for the official openning of ROSE LEON! First, we took a dive right into choux pastry while showing tips and tricks on making ” Le Paris Brest Classique” with its fancy Mousseline Cream. 

Richard Hawke, an australian chef who lived in France introduced the hidden secrets of making choux pastry and its endless possibilities. For a newbie like me, I was fascinated by how ridiculously easy it seems…. I will surely speak about this experience later on the blog!

Workshop with Richard Hawke

ROSE LEON: What to expect?

Exquisite dessert, elegant, unique and rich, yet not too heavy on your taste. Fatine Rahhou along side with Richard Hawke worked hand in hand to create a combination of unexpected flavours… Clearly demonstrating their knowledge and reflecting the experience they gained through the years.

The anti-gluten and eco-friendly mission statement of the boutique brings the moral value behind this project! And we can’t be more thrilled to try their pastries that mix the French Tradition adding a touch of local flavours such as Amlou.

The shops have 7-10 flavors of sweet treats, depending on seasonal products and the evolution of the boutique. They also serve other types of pastries, from croissants to quiche and other viennoiserie pastries…

If I had to choose, I would stick to their festive desserts including Rose d’IDA; a Mousse cake with a raspberry jelly inside and rose flavored mousse. Le Chiraz; a wonderful dessert that combines a mildly sweet mango  jelly with a refreshing pistachio mousse. Le pomme d’Amlou, a downright tribute to fresh flavour combinations; a layer of almond biscuit and an Argan cream topped with praline gannache. L’aurore; the giner-lemon tart.

But, I must say that 2 desserts caught my attention:  Le Mascareigne; or the dessert’s incarnation of pinacolada, it’s light and balances a sweet and tart fruit flavor taking us all together in a tropical trip of juicy spiced pineapple, and coconut. And the Néroli Divin; so divin and deliciously airy cream puffs filled with a heavenly smooth almond praline and orange compote.

As for the prices, all the menu items are reasonably priced for such good quality… Starting at 20 Dhs! Worth the drive and the price.


Stuffed zucchini

Have you ever asked yourself ” what to do with a round zuchinni?”; I’ve got you! Zucchinis are one of the most versitile veggies, it can suit any season of the year…From salads and noddles to soups, zuchinni is a real cameleon that you can find all over international cuisines!

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Let me blow your mind for a hot second, just like you I don’t plan for recipes; I just follow my guts. So, the idea for this amazing recipe came out when I opened my fridge and wanted to feel “picnicy” all of a sudden ( I just love it when I invent new words). It has to be a green veggie that bursts with freshness, especially when loaded with the most satisfying sauce ever; featuring cheese and curry. Yes, you’ve heard it right: CURRY! A blend of spices that goes perfectly with chicken or turkey and makes me weak in the knees…. An irresistible aroma that moroccans can easily mistake for ” Ras el Hanout”, a North African medley of fragrant spices to be used in tagines, as a marinade and much more… I don’t blame them, after all both of the spices are strong!



Let’s go back to the recipe shall we?

It may seem labor intensive, but these stuffed zucchini are easier to prepare than you think.  Before stuffing those gorgeous zuchinis, you need to make room the filling ( obviously). So, you’d want to hollow out the zuchinni without reaching the bottom… You may use a spoon or a corer to ” gently ” take out the heart and shape the edges until having a kind of an ” eatable” raw bowl! If you think that this is the best part, wait until you smell that turkey curried sauce loaded with cream cheese, edam and other wonders.

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You see, building a tower of flavours from scratch is worth every effort… So just open your fridge foodies and follow these simple instructions.

images Prep time : 10 minutes     |    Ready in : 40 minutes

Ingredients: ( For 4 stuffed zuchinnis)

  • 4 zucchinis
  • 250g turkey breasts
  • 50g cream cheese + edam
  • 1 onions
  • 2 tsp Curry powder
  • 1 tsp Soy sauce
  • 2 tbs Olive oil
  • 1 Garlic clove
  • Salt & pepper
  • 1 tsp Ginger
  • 1 tbs Coriander


Preheat the oven at 200°C.

  1. Scoop out zucchini’s inside and set it aside, bursh the zuchinis with olive oil and sprinkle some salt ( optional). Then, bake for 15 min until they become tender.
  2. Meanwhile, chop the onion+ the remaining zuchini parts ( leftovers) and cut turkey breasts into small cubes.
  3. Use a pan to heat the olive oil and cook the onion on low heat for 10 min.
  4. Add zucchini leftovers, turkey and spices/ herbs ( salt, pepper, ginger, curry, garlic, coriander). Cook for 15 min on low heat.
  5. Add soy sauce and cheese. Cook it for another 3 min.
  6. Stuff the zucchinis ( that you might forget in the oven) with the cheesy spicy sauce that you just made. Top with extra cheese, and bake for 5 min.






Leave your thoughts down below if you’re planning to try this recipe Or DM me on instagram or Facebook. I just love it when I see that some of you and I shared the same food!




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!


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


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”

Hasselback potatoes

If you’re reading this, you might ask yourself what am I trying to say, and why a food blogger is giving such a speech?  I always considered my blog a platform to convey straightforward messages; I am just using my voice for a good cause… If it bothers you, you might ignore the following statement and go straight to the recipe here below.

Continue reading “Hasselback potatoes”

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 …


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!



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



  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.




































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!!



  • 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)


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


  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.









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!!!

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