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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Cabbage rolls

Hey foodies,

Cooking is art, it’s a way of life! I’m so proud to say that cooking changed my life and starting this blog has added spices into my boring life. I’ve learned to make “spectacular” and unique dishes from scratch, I mean I’ve never though that a single egg could make miracles…

Spending 4 years alone, almost 200 km away from my parents; Cooking was one of the many things I couldn’t do in the right way, but somehow that’s when my love of food started and that’s how the fridge became my dearest friend… 1 year later my instagram journey began… 2 years later, the blog was born! Now, I’m having friends from all across the globe. I couldn’t express how much I’m glad to know each one of you: If you’re reading this, thank you for all the kind words and the love.

My inspiration for today’s dish is simply my fridge, have you ever experienced this feeling of opening the fridge and then doing instantly a brainstorming? So we had some minced meat Tagine leftover and plenty of cabbages… WHAT TO DO? Make cabbage rolls!

This is perfect for people who don’t like the crunchiness of this veggie but want to eat it for its health benefits ; in fact, the health benefits of cabbage include frequent use as a treatment for constipation, headaches, skin disorders, eczema, scurvy, rheumatism eye disorders, heart diseases, aging, and Alzheimer’s disease.

To add a vinegary sweet taste to the rolls, I chose to use my long time jar of pickles and pickled carrots + apples that I brought with me from my last visit to Fez! It tastes amazing and creates a  beautiful storm of tastes to the dish. If you’re vegan, you might want to fill the rolls using pickled veggies + green olives + Vermicelli! It’s a match made in heaven…

Btw, I had red cabbage and I steamed it for the same purpose but it lost its color !! I’m still shocked how it turned from bright purple into a deep blue veins color! I ate it eventually before shooting xd It tasted good of course…

Ingredients: 

  • 1 Green cabbage
  • 500 g Minced meat
  • 1 chopped onion
  • some parsley
  • Pickled ( apples+ carrots)
  • Pickles
  • 1 tbs olive oil
  • 1 Garlic clove (or 2)
  • Salt & pepper

Instructions:

  1. First, heat olive oil into a pan, add 1 onion and garlic and cook for 4 min on low heat!
  2. Add minced meat and parsley, and let it cook for 15 min on low heat. For a better taste; cook it in a tagine.
  3. Meanwhile, peal the cabbage leaves and steam them for 15 min.
  4. Cut the pickles and other pickled veggies ( Apples + carrots).
  5. Stuff the cabbage leaves, fold the edges and roll them!

 

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Beetroot VS Avocado Salad

Take the avocado beyond smoothies and incorporate it into this salad; what’s better than adding it into a perfectly artistically good looking Salad made with beetroot! Put it on the table and watch everyone’s eyes light up, it has all of the best flavors that you’re looking for… The sweetness, the soreness and the saltiness! So delicious and guilt free, you’ll be making it again and again.

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Some of my friends at school tested this recipe and they totally loved it, they gave it a total score of 8,5! Even Rania couldn’t resist it although she hates beetroot…Isn’t that enough to make you rush to the grocery store and pick up avocadoes?  If not, pictures will !!

Ingredients:

  • 1 avocado
  • 1 small beetroot 
  • 1 1/2 tsp Vinegar
  • 1/2 tsp Salt
  • 1/2 tsp black pepper
  • 1 tsp Honey
  • 1 tsp Mustard
  • 1 tsp oil

Instructions:

  1. First, wash and do not peel your beetroot then boil it in water for 30 min on low heat.
  2. Peel the avocado and cut it; Do the same for the boiled beetroot.
  3. Whisk the vinegar, salt, pepper, honey, mustard and oil. Spread over the Salad !
  4. Garnish your salad with cheese or sesame seeds… Both are fine!

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Moroccan Salad

The first september rain has fallen in Morocco, it’s time to kiss the summer goodbye and use the last fresh peppers from the backyard in a typical moroccan Salad!

If you enjoy intense flavours then this one is for you, it got a strong acid and fresh flavours all seasoned with moroccan spices! Restaurants in Morocco serve it as an appetizer, so if you have visited my country before, you probably might have fallen in love with this salad…

Foodies, If you miss staying in Morocco, this is your chance to taste Moroccan flavours again as if you were here! If not this would be your appetizer for Moroccan food and maybe a reason to come and visit us.

Ingredients:

  • 4 bell peppers
  • 3 tomatoes
  • 1 small onion
  • coriander
  • 1  tsp cumin
  • 2 tsp Salt
  • 1 tsp black pepper
  • 1 tbs Vinegar
  • 1 tbs olive oil

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  • Some prefer using lemon juice instead of vinegar…So if you’re not much a vinegar lover don’t hesitate to use lemon juice, it’s more natural. 
  • If you don’t have black pepper use 1 1/2 tsp of white pepper, black pepper got a stronger flavour than white pepper.

Instructions: 

  1. Slice all the veggies into cubes, chop the coriander;
  2. Make the dressing by mixing the olive oil, vinegar and spices…
  3. Dress the vegetables and check the seasoning.
  4. Put it in the refrigerator for 30 min, at least, before serving.

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Figs chicken Roll

My dad brought again some figs and I truly can’t get enough of them. I mean can you beleive that one year ago I used to hate figs? Neither do I! I just started to figure out ways to make figs eatable and it’s working perfectly…

This figs chicken roll is my own recipe! It got thetaste0flife’s signature which is using easy ingredients and making salty and sweet combos. This is basically chicken with a caramelized figs and onions filling.

The whole family gives this recipe an easy A+!

Ingredients: 

  • 4 figs
  • 1 small onion
  • 2 chicken fillets (breast)
  • 1 tsp cinnamon
  • 1 1/2 tsp sugar
  • 1 tsp butter
  • cream cheese ( or kiri)
  • Pinch of salt & black pepper

Instructions: 

  1. First, you’ll have to start caramelizing the onion and the figs. So bring your pan, add sugar, butter,chopped onions and sliced figs. Season it with salt, pepper and cinnamon Then Cover it and let it cook on low heat for 10-13 minutes!
  2. Place the  chicken fillet side down on top of a long sheet of plastic wrap season it and spread the cream cheese on the chicken fillet then inlay the filling.
  3. Grab ends of plastic wrap and form the roulade into a tight cylinder. Roll the roulade while still holding the plastic wrap ends then carefully tie off both ends.
  4. Poach in water (82ºC) for 18 minutes.
  5. Chill the roll, cut it and serve cold or preheat to serve hot!

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Stuffed Maakouda

Maakouda is one of my favorite Moroccan dishes. It means ‘’ thick’’ which is referring to its tick texture! These potato fritters is often prepared plain but you can stuff it with practically anything. For this recipe I’m making some stuffed Maakouda with Surimi!

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Ingredients:

  • 4 potatoes
  • 1 egg
  • Surimi sticks
  • Coriander
  • 1 garlic clove
  • Cumin
  • Salt& pepper
  • Flour for coating

Instructions: 

  1. Place the potatoes in a pot. Cover with salted water and boil just until a sharp knife can be inserted halfway through the potatoes.
  2. Mash the potatoes with a fork and let them chill, add the eggs, garlic, coriander, cumin, salt & pepper.
  3. Flatten some of the mixture with your palm.
  4. Place a surimi stick, close the patty from all sides so that the surimi goes in the middle.
  5. Preheat the oil on 190 C and fry the maakoudas sticks!
  6. Remove from heat when it’s golden brown.

Enjoy!

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Braided cucumber sushi roll

Hello Foodies, It’s been a while since I have not made a recipe! But here we are… I simply couldn’t ignore this one, Thetastemade Japan made it and it’s worth sharing!

You can basically add anything into this recipe, if you’re not a fan of fish, you can make it 100% vegan! Be creative!

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Ingredients:

  • 1 cucumber
  • 150g rice
  • 1 carrot  ( carrots cut in strips)
  • 2 peices of surimi
  • 3 tbs tuna

Instructions: 

  1. First slice the cucumber thinly to make thin strips. Place the half horizotally and the other half vertically; as making a braid pattern.
  2. Spread cooked rice on top of the braided cucumber.
  3. Arrange surimi,carrot and tuna
  4. Roll up tightly and let it rest. Cut into pieces  and enjoy !

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Eggplant & cheese Rolls

 Women’s day youhou! I just woke up and expected to receive roses ( which I did on my dreams haha) Went to school, I was waiting for someone to wish us a great day… It didn’t happen! Well, at least a girl wished me a happy women’s day 😀 It feels like a women’s solidarity day … Anyway, when I came back home I thought about celebrating this beautiful journey by making the most amazing recipe !!!

How can it not be Amazing when you’re combining cheese and eggplants ! It makes a terrific combo…Check out this amazing recipe that will make you enter the kitchen and cook it :3

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Ingredients

  • 1  zucchini
  • 1  big eggplant
  • 2 Tbls olive oil
  • some cream cheese

Method

Cut eggplant lengthways into  slices.

Thinly slice zucchini stems and Set aside.

Spray a pan with  oil and heat on high. Cook eggplant slices for 2-3 mins each side, until softened. Set aside to cool.

Heat half of oil in a frying pan on medium. Cook zucchini stem for 2-3 mins. Fold through cheese and season well. Transfer to a bowl and set aside to cool.

Lay eggplant on a flat surface and  Spoon cheese mixture over it and roll up to enclose.

Enjoy !

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Avocado boats

Hey guys, it’s me again! It’s been a while since I have not posted articles, I’m passing my final exams xd you know the struggle…
So it happened that I just passed the most incredible , mind blowing exam … The funny-sad thing is that I couldn’t even understand the questions! it stands for the whole class 😀 At least I’m not the only one haha
 
Anyway, As for this receipe that I’ve made it last week : It’s called avocado boats ! I made it for my family, my little sister Chada, who hates Avocado, couldn’t stop eating it!! 
 

All you need is:

4 avocados
2 small potatos ( or 1 big)
some Chicken
cheese
milk
vinegar
butter
salt and pepper

First put the potatoes ( with peel on) into cold water to start, then bring to a boil. That way the potatoes cook more evenly. Let it cook for 17 min
Meanwhile, cook the spiced chicken in a preheated pan ( with olive oil) . ( 10 min on medium heat)
When the potatos are cooked, peel and mash them using a fork. Add butter,milk and beat until the mashed potatoes are smooth. 
Now take your pitted avocadoes and pour some vinegar into it then top them with the purée and chicken ( add some cheese if you want) 
Serve it cold 😀 

 

Couscous sushi

You may have figured it out by now: I’m so in love with couscous; I’m always trying to be creative using it… For this week’s recipe, I’m going to show you how to make the perfect couscous roll, It’s kind of the moroccan type of sushis!

PS: Feel free to add anything to your couscous sushi…

Ingredients: 
  •   1 1/2 cups steamed couscous 
  •   1/2 cup cubed mortadella 
  •    coriander
Dressing: 
  •   3 tbs vinegar
  • 1/2 tsp ginger
  •  1 tsp mustard
  •  1 tsp honey 
  •  3 tbs olive oil 
  • 1/4 tsp salt 
  • 1/8 tsp pepper
First chop the coriander, prepare the dressing and mix everything !
Then, using a rolling sheet to roll the mixture and put it in the fridge for 1 hour…
Take it out and cut it into small pieces.
Ready to serve!