Today I take you to Marrakech, the red city of the desert, the Mother of all oasis! We went to the fruit and veg’ souk to choose the ingredients for a very typical Marrocan soup in the warm colours of the flag.
Diced vegetables for a stunning mix of colours
- Split-peas, one cup
- Water, 5 cups
- Carrots, 2 diced
- Red onions, 2 diced
- Cumin, 3 Tbsp
- Parsley , chopped to taste
- Lemon, ½ squeezed
- Salt and pepper
- Bay leaves, 2
First wash and chop all the vegetables.
Then melt the onions in a pan (with lid) and 1 tbsp of olive oil. Cook until brownish.
Add the well rinsed split-peas, the diced carrots and churn all into the hot oil for a few minutes.
Add the cumin and the bay leaf with the 5 cups of water.
Season with pepper and a little salt ( I prefer to add the rest of the salt at the end).
Leave on a medium heat for 45 min to one hour. Remove the bay leaves. Check the tenderness of the split-peas and carrots. Serve with parsley and lemon juice . Add salt or water if necessary.
Good food is a journey in itself, it bears a story, it stirs your soul. It takes you away and back…
Posted in 3 to 4 ingredients, family favourite, Postcards from abroad, pot luck, soup
Tagged cumin, healthy, morocco, savoury, soup, split-peas, vegan, vegetarian
Love the summer colours!
This is a perfect holiday recipe: healthy vibrant colour and gorgeous taste for a minimum of efforts…
I used mint from the wonderful herb garden that comes with the villa we are staying in here in Crete and I would encourage you to grow a pot of mint wherever you can as it is such an uplifting smell and it grows really fast in pots, on windowsills or balconies in pretty much any climate.
- 1/2 tin of chick pea
- 1 cooked beetrout
- 1 spoonful of Tahini
- Virgin cold pressed Olive oil 100ml
- Lemon juice of 1 and 1/2 lemon
- 3 garlic cloves crushed
- 1 spoonful of ground cumin
- a small handful of crushed mint leaves
Blitz all ingredients in a food processor (I use a standing blender); adding a bit of olive oil or even water too make it lighter if the consistency is too thick. But I never puree it to finely as I enjoy a bit of texture.
Beetroot is great for joints and particularly important for runners or anybody who wishes to take care of their knees. I love it also for its happy colour !
In Spring, I like fresher and lighter meals but sometimes I still want these to have a wholesome, restorative content. This is a both a fragranced and subtle dish, perfect for springtime, but with lots of tasty and meaty juices. Use a crisp dry wine wine – something full of flowers like a Sancerre or a Gaillac would work a dream but a dry Moravian Riesling such as ones we tasted in Prague a couple of weeks ago would have also been perfect. Of course,the winter version of this would be the very classic “Coq au vin”!
The combination of lemon, wine and garlic is irresistible and good for body and soul. The paprika lifts the lemony flavours nicely and prevent them from getting too sweet or syrupy, with its peppery kick.
- One plump organic chicken
- Lemon in brine or fresh sliced lemons (unwaxed)
- Garlic cloves, 4 to 5
- White wine, 500ml
- Stock, 250 ml
- Carrot, 1 medium
- Bay leaves, 2
- Paprika, 1 Tbsp ( choose a hot version)
- Salt and pepper to taste
Choose a nice organic chicken and a good dry white wine and this recipe is foolproof! Beyond these two ingredients, and so long as they are tip-top quality, you can relax and play around with the rest…
A smattering of flowers
This was inspired by a long sunny week-end in Prague where we tasted some fantastic local Moravian wines, all dry, crisp and wonderfully flowery ; a proud reflection the beautiful spring flowers adorning the city : From the lilac in blooms along the river islands to slopes of blossoming orchards on Petrin Hill. The lemon and paprika flavours are very present in Czech cuisine and so I decided to blend all of these memories into a simple and humble dish, such as this casserole. The sort of dish you will feel proud to put in front of your guests because of its wholesome quality and simple but stricking flavours.
Wash and pat dry the chicken but leave it whole – it will be very easy to carve later. Fry the garlic cloves in a deep dish with a little rapeseed oil. Add the chicken and brown all of its sides in the garlic oil. Try not to burn the garlic so move things around briskly.
Add the wine, chopped carrot and seasoning and get it to a high boil then lower the heat and simmer, covered for about 45 min to one hour, adding the stock along the way so there is always about 2 inches of liquid around the bird. Leave the chicken breasts down so they soak up the juices as they cook and infuse in the lemon and garlic flavoured sauce. If using freshly sliced lemons, put those slices in at the beginning but if using lemon in brine, put them in half-way through as they will cook quicker than fresh ones.
Serve when the meat is falling off the carcass and you have no need for a knife ! I accompanied this meat with a celeriac and sweet paprika purée (mashed with olive oil) which worked really well.
Here to enjoy a view of Prague in Spring, from the balcony room of Terasa U Zlaté Studnē.
My best restaurant addresses in Prague:
- Terasa U Zlaté Studnē, GoldenWell Hotel, U Zlatē Studnē 4/166, 11800 Prague
- Bellevue, Smetanovo Nabrezi 18, Prague 110 00, Czech Republic
- Wine bar in Snemovni square, near Saint Nicholas church in Mala Strana
- Letna Beer garden, in Letna park, overlooking Prague
Weekending in Prague
A dish for spring:
Falling apart in the pot…
A Mallorcan recipe of melting lamb in a reduction of wine, thyme and rosemary.
This is the perfect hot-pot to serve guests at a dinner party because you will have left it to cook in the oven all night and therefore only need to reheat and serve – leaving you lots of time to : A/lay a really lovely table, B/concentrate on pudding or C/ do your nails and get yourself pretty!
Spring is the new lamb season so this dish really comes into his own now but do check with your butcher that he is giving you a spring lamb and not anything he’s had in the freezer for a while. Though you can also try this with a tougher goat or kid joint and it would be just as delicious and tender.
- A shoulder of lamb (with bone in)
- A bottle of spanish Rioja or Mallorcan red (some body and flavour!)
- A mix of diced carrots, onion and celery (or other root veg) to flavour the juices
- A bundle of thyme and rosemary, tied in a string, with bay leaf optional
- Salt and pepper to season (always towards the end)
- OPTIONAL: Add 6 to 8 dry or fresh figs towards the end – you will love this!!!
Rinse and pat dry your joint.
Make a pretty bundle with the herbs, tie in string.
Brush and chop the vegetables. I do not tend to peel them. It is easier and healthier with skin on so why bother…
Put the ingredients in a large pot with a lid and pour the wine over. The liquid should be at two third of the meat. Add some water if needed.
Leave to cook, covered, in the oven for at least 8 hours at 160°. I put it around 11pm when I go to bed and stop it when I get up at 7:30.
Season with sea salt and black pepper. Leave it to cool, then remove the fatty blob bits that solidify at the surface – it is worth doing this if you have the time, to get a leaner dish.Taste then reheat just before serving, leaving the dish uncovered.
I promise you the house will smell like the farmhouse restaurant, lost in the hills of Mallorca, where I first tasted that dish. It was generously soaked in the rich wine juice and tasted as if the meat had been infused in thyme and grape juice for a long long time – which it had!