Tag Archives: Dubai food blogger

Moroccan lamb with peas

 Lamb is a very popular type of meat in Morocco and Arabic countries. This stew gets Moroccan flavours from a mixture of aromatic spices such as ginger, turmeric, thyme and cumin. Would be nice if you could find a dried lemon, it adds slightly citrusy aroma, or you can use preserved lemons which are widely-used in Moroccan cuisine. This hearty and tasty stewed lamb with aromatic saffron rice is perfect to share with you family! Moroccan lamb with peas (and saffron rice)

Moroccan lamb with peas and saffron rice.

  • Servings: 3
  • Difficulty: easy
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Adapted from “a little taste of Morocco”
Ingredients
500g lamb, cut into 3-4cm pieces
1+1 tbsp olive oil
1 medium onion
1 garlic, finely chopped
1 tsp ground cumin
1/3 tsp ground ginger
1/2 tsp ground turmeric
1 dried lemon
200ml water
1/2 tsp dried thyme
100g fresh or frozen peas
2 tbsp chopped parsley or coriander leaves
2 tsp chopped fresh mint
salt, black pepper to taste
 
  1. Heat one tablespoon of olive oil in a large saucepan. Add lamb pieces and brown all over; remove to a dish.
  2. Add more olive oil and onion, fry on a low heat for 5 minutes. Add garlic, spices and lemon and cook for a minute more. Add water, give a good stir, return lamb to the saucepan and season to taste. Bring to boil, reduce the heat to very low, add thyme, cover with a lid and simmer for 50 minutes. 
  3. Add peas, chopped parsley and mint, cover with the lid and simmer for 10 minutes. Open the lid and simmer for 10-15 minutes more to reduce the liquid a bit.
  4. Serve with saffron rice.
Saffron rice
180g long-grain rice
1 tbsp olive oil
300ml water
a pinch of salt
1/3 tsp saffron threads
15g butter
 
  1. In a saucepan, bring water to boil, add saffron, turn the heat off and leave to infuse for 15-20 minutes.
  2. Wash the rice, drain. Heat oil in a pan, add rice and stir well to coat evenly in the oil, stir-fry for a minute.
  3. Add rice and salt to the saffron water, bring to boil and boil for 1 minute. Reduce heat to very low, cover with a lid and cook for 9-10 minutes. Turn off the heat and leave the pan covered for 8-10 minutes. Add butter and fluff with a fork.
Fes {Morocco}

Vegetable Tian

 The first time I saw a layered vegetable dish, I couldn’t took took my eyes off the screen. It was so colorful and gorgeous! So, I did some research and found out that it’s called ‘tian’. Tian originated in Provance region of France and owes its name to the earthenware shallow dish in which it’s cooked in the oven and then served. It’s also can be describe as a gratin but in the Provencal style. I love such simple and delicious bakes, and I’ve already made various gratins but they are topped with breadcrumbs or cheese, so all its beauty is almost fully covered. I was lucky to buy some yellow zucchini (most of the time its price much higher compare to green ones) and made a beautiful tian! I had such a fun composing it, arranging vegetables slices in layers.  🙂 Vegetable tian

After making, baking and eating I came to the conclusion that tian is a wonderful and full of flavour dish, which is simple and fun to prepare! And one more note: the more colorful the vegetables – the more attractive the appearance of the tian. 😉

Vegetable Tian

  • Difficulty: easy
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Potatoes take the most time to cook, so if you want you may parboil potato slices or totally omit it.
Ingredients
yellow or/and green zucchini
eggplants
tomatoes
small potatoes, optional
olive oil
a pinch of dried basil and thyme
sea salt and ground pepper to taste
some grated parmesan or pecorino romano cheese, optional
 
  • Wash all the vegetables, clean the skin off the potatoes. Slice finely.
  • Grease a shallow dish with olive oil, arrange vegetable slices. Sprinkle with herbs, drizzle olive oil, and season generously. Cover loosely with foil.
  • Cook in preheated 180C oven for 40 minutes. Remove foil, sprinkle some cheese if using and cook uncovered for further 20-35 minutes or until the vegetables are soft.
  • Serve warm as is or as a side dish to meat.

Enjoy!  

Beautiful Vegetable tian

Chicken Liver Pâté

 Hey guys! To say the last few weeks of my life have been filled with sport, beach and meeting with friends, so I hadn’t been posting regularly and commenting on your lovely blogs, but I will resume blogging and posting more often. 🙂 And I want to share with you a simple but super delicious recipe –  chicken liver pate! The pate is very quick and easy to make, and require only a few ingredients. Another advantage is a low cost of chicken livers. Pureeing the cooked livers along with butter and a little cognac or brandy transforms the plain part of chicken into something magnificent! It’s a great breakfast on a slice of toasted bread or can be a nice appetizer topped with a cornichon or little pickled onion. 🙂Chicken liver pate

Chicken Liver Pâté

  • Servings: >6
  • Difficulty: easy
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If cooking for children, omit the cognac.
Ingredients
1 large onion
1 medium carrot
20g butter
500g chicken liver, cleaned
1+1 tbsp cognac (or brandy/whiskey)
1/2 tsp dried thyme or 1-2 tsp fresh leaves
a pinch of freshly grated nutmeg
50ml water or chicken stock
100ml cream  (12-15%)
50-60g butter, at room temperature
sea salt to taste
freshly grated black and white pepper to taste
Top
40-50g butter
 
Preparation
  1. Peel onion and cut into small cubes. Wash, peel and grate carrot.
  2. In a deep frying pan or saucepan, heat butter and add vegetables, cook on a medium heat until soft (don’t brown). Add liver and fry for 8-10 minutes. Add one tablespoon of cognac, herbs and season to taste. Simmer on a medium-low heat for 5 minutes. Add water, cream, bring to boil and turn off the heat. Leave to cool at room temperature.
  3. Transfer to a food processor or puree with hand blender. If the consistency is too thick, add more warm water or stock. Adjust the seasoning. Add soft butter, cognac and blend again.
  4. You can make a butter ‘lead’, for that heat the butter in a small bowl and pour over the cooled pate.
  5. Transfer pate to a bowl and keep covered in the fridge up to 5 days.

Enjoy! 

 

Midweek Salad

 Hey guys! What do you cook during the week? If it’s going to be a hectic working week – do you make anything time-consuming? Personally, if I’m tired I don’t cook complicated dishes and eat simple dishes, including lots of different salads. Hopefully, you eat well and do not buy unhealthy quick and junk meals as I do. Moreover, it seems to me that to make a salad or simple pasta at home for your tomorrow lunch is much cheaper and healthier than to eat any junk-food. Thus, eating healthy foods whiteout spending a lot is possible, and I suggest you to start prepare salads like this one. I love beets and add it everywhere, caramelized beets is even more tasty! Eat the salad, man! 😀Midweek salad

Midweek Salad

  • Servings: 2
  • Difficulty: easy
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Ingredients
1 medium beet, cooked
2-3 tsp brown sugar
1/2 Tbsp balsamic or wine vinegar
1 Tbsp olive oil
100-120g green beans
10-15g butter
8-10 cherry tomatoes, yellow or red, cut into halves
60-80g feta cheese, crumbled
bull’s blood leaves, a handful
2 tsp black sesame seeds
1-2 Tbsp pumpkin seeds, toasted
S&P to taste
extra virgin olive oil
basil micro sprouts, optional
  • Cut the beet into small cubes or wedges. In a frying pan or saucepan, combine vinegar, oil and sugar on medium heat; mix to combine. Add beet cubes and swirl to coat. Cook on a medium heat for 7-10 minutes.
  • In a small saucepan, put beans and cover with water, add a butter, some salt and bring to boil. Reduce the heat and simmer for 4-5 minutes. Drain the water.
  • On a serving plate, arrange washed leaves, put on beat cubes, beans, tomatoes and feta. Sprinckle with sesame and pumpkin seeds. Drizzle with olive oil, if desired, garnish with basil and season to taste. Enjoy!

Merry Christmas

 My winter holidays are just around the corner, and for the next two weeks I will be travelling to my home-country, socializing and eating, and thus not too much blogging. I’m sure you are in the midst of the Christmas preparations also, and before that I’d like to wish all of you my wonderful readers and blogging friends  a Magical and Happy Holidays
 May this Christmas day will be a very merry, peaceful and delicious! I know not all of you celebrate this day (I will be celebrating Christmas on the 7th Jan) but do want to take a moment to thank every one of you for your comments, likes and support throughout the year. You have played an important role in my blogolife, without your posts I couldn’t be inspired to try out new recipes, without your comments I couldn’t improve my photography. Every time I come here-to my and yours blogs I feel like having a tea-time with some lovely friends. 😀
 Looking forward to read more interesting posts and tasty recipes from you, guys! And I promise you to post a delicious recipe of one Russian pie soon, it has a fish shape and filling is fish, too. And another recipe of absolutely tasty orange cake, that almost screams – it’s a winter holiday! Stay turned! 🙂
Xmas postcard/milkandbun