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Monthly Archives: September 2012

Recette marocaine de caviar d’aubergine Moroccan Eggplant purée recipe

!!!!!!!!A lire!!!!!!!!! Zaalouk est une salade marocaine à base d'aubergines, tomates et épices, ça se mange tiède ou froid soit en entrée avec du pain ou pour accompagner une viande. On peut frir les aubergines, les cuire à l'eau ou à la vapeur mais moi je préfère les faire griller au four, je trouve ça délicieux et léger ! J'espère que cette recette va vous plaire. D'autre recettes sur mon blog : http://lafleurdoranger.over-blog.com/ Retrouvez-moi sur facebook ; http://www.facebook.com/pages/La-fleur-doranger-by-Bouchra/122656534435823?sk=wall Abonnez-vous à ma chaîne pour ne rater aucune de mes prochaines vidéos : http://www.youtube.com/subscription_center?add_user=lafleurdoranger Twitter : https://twitter.com/Lafleurdoranger

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Grandma Rose’s Moroccan Lamb Tajine – Pressure Cooker Recipes

http://pressurecookerguide.com/2010/01/presto-23-quart-aluminum-pressure-cooker-and-canner/ CLICK THE LINK to see some of the best pressure cookers and canners on the market, including the Presto 23-Quart Aluminum Pressure Cooker Music by JewelBeat.com Moroccan Lamb Tajine 1 tablespoon olive oil 1 large onion, coarsely chopped 2 1/2 pounds boned lamb shoulder, trimmed and cut into 2 inch cubes 1 cup water 3 large carrots, peeled and cut into several chunks 1 cup tightly packed pitted prunes 1/2 large lemon, seeded and cut into 4 wedges 1/2 teaspoon cinnamon 1 teaspoon ground ginger 1/2 teaspoon salt 2 cups coarsely chopped fresh cilantro 1/2 cup toasted almonds (optional) Heat oil in cooker and saute onion for 4-5 minutes until lightly browned Add remaining ingredients except almonds, and stir to combine Lock lid into place and bring to high pressure over high heat Adjust heat to maintain high pressure and cook for 12 minutes Allow pressure to drop naturally or use a quick-release method Adjust seasonings and transfer to a serving dish Garnish with almonds if desired Visit http://pressurecookerguide.com to see the best pressure cookers and pressure canners

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Moroccan Beef Tagine – RECIPE

ONE POT CHEF COOKBOOKS ON iTUNES BOOKSTORE: http://itunes.apple.com/au/artist/david-chilcott/id478668534?mt=11 Moroccan Beef Tagine is a sumptuous, exotic casserole made with delicious, aromatic herbs and spices. Slow cooked in a stovetop tagine or a large, heavy bases saucepan, this dish is best served with rice, cous cous or your choice of vegetables. Your friends will think you are a world-class chef at your next dinner party - give it a go! ONE POT CHEF COOKBOOKS - PAPERBACKS AND EBOOKS: http://www.lulu.com/spotlight/onepotchef MY SECOND CHANNEL: http://www.youtube.com/onepotchefblog PLEASE SUBSCRIBE! http://au.youtube.com/subscription_center?add_user=OnePotChefShow FOLLOW ME ON TWITTER http://www.twitter.com/onepotchef BECOME A FAN ON FACEBOOK http://www.facebook.com/onepotchef FOLLOW ME ON GOOGLE+ http://gplus.to/onepotchef ================= RECIPE FACT SHEET ================= INGREDIENTS IN THIS DISH: 700g of Beef Chuck Steak (or other cheap cut of meat) 2 Brown Onions (peeled and chopped) Olive Oil 2 Cloves of Garlic (crushed) 2 Teaspoons of Ground Coriander 2 Teaspoons of Moroccan Seasoning (spice mix) 1 Teaspoon of Ground Cumin 2 Tablespoons of Tomato Paste Zest of 1 Orange (grated orange rind) 2 Cups of Beef Stock 1 Cup of Water 1 Cup of Pitted Prunes (chopped) Preparation Time: About 15 minutes Cooking Time: About 1-2 hours SERVES 6 - 8 ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC (Look up Google for a conversion chart if using Imperial) More cooking videos at: http://www.onepotchefshow.com Music Track: "Bright Wish" and "Peppy Pepe" by Kevin MacLeod http://incompetech.com Royalty Free Music - Used with Permission under Creative Commons license.

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Best Key Lime Pie Recipe : Making the Graham Crust – CookingWithAlia – Episode 203

How to make a Graham crust. To view the written recipe, click this link: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=214&Itemid=110 Ingredients: 5 oz (140 grams) Graham crackers 5.5 oz (154 grams) raw cashews (or blanched almonds) 2 tablespoons white sugar 5 tablespoons (70 grams) butter

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Recette marocaine de poisson au four Moroccan baked fish recipe

!!!!!!!!!! A lire !!!!!!!!!!!!! Recette integrale sur mon blog : http://www.mafleurdoranger.com/article-poisson-au-four-a-la-marocaine-110106098.html Me suivre sur facebook : http://www.facebook.com/pages/La-fleur-doranger-by-Bouchra/122656534435823?sk=wall Vous abonnez à ma chaîne : http://www.youtube.com/subscription_center?add_user=lafleurdoranger Recipe in english : fish of your choice bunch of parsley and chopped coriander 3 cloves garlic, crushed Juice of a lemon and a half Peppers (green, red or yellow) 2 potatoes cut into small pieces (cubes or slices) 4-5 carrots, peeled and thinly sliced 3 tablespoons tomato sauce or tomato paste Half a glass of olive oil A small glass of water Spices (pepper, cumin, paprika, salt)

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