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The Moroccan Tagine: enero 2009
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Sábado, 17 de enero de 2009. No visit to a Moroccan home would be complete without the ritual of Moroccan mint tea. Indisputably Moroccos national drink. Prpared in a bulbus, or squat normally carved teapot. Made of silver or pewter.The tea is seved in small decorated tea glasses. Delisious, refressing and highly sweetend.It is made from a infusion of green tea. Mint tea is served throughout the day and aftr meals.traiders in the souks normally offer tea during and concluding a bargain. Cinnamon is nativ...
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The Moroccan Tagine: Tajin, tajine or tagine
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Domingo, 28 de diciembre de 2014. Tajin, tajine or tagine. Publicar un comentario en la entrada. Suscribirse a: Enviar comentarios (Atom). Beef tagine, Aisha Ibnou Al Kadi. Tajin, tajine or tagine. Meat and vegetable tajine. Lamb Tagine Recipe with Argan oil. Happy Review, Exfoliating body scrub. Mini Djellaba, Hoody or Smoking jacket. Argan Oil as a Dietary Supplement. Scallop carpaccio with topinambur purée and beetroot chantilly. Chicken Tagine with Dried Plums. Suggested Use: Cumin is wonderful in be...
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The Moroccan Tagine: diciembre 2014
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Miércoles, 31 de diciembre de 2014. Slow-cooked with squash, sticky prunes and chickpeas. Spicy, fragrant and sweet, the perfect beef tagine doesn't need any special equipment, just time". 3h 40m (plus marinating time). 600 g quality stewing beef. 1 onion, peeled and finely chopped. 1 small bunch of fresh coriander. 400 g tinned chickpeas, drained. 400 g tinned chopped tomatoes. 800 ml organic vegetable stock. 1 small squash, approximately 800g, deseeded and cut into 5cm chunks. For the spice rub:. At th...
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The Moroccan Tagine: septiembre 2008
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Domingo, 28 de septiembre de 2008. 1 lb lentils,picked over. 4 lg tomatoes,vine-ripe, chopped. 1 lg onion,chopped fine. 1/4 c olive oil. 2 cl garlic,chopped. 1/2 t white pepper. 3 1/2 c water,plus more if needed. 1 c parsley,fresh. 1 c fresh coriander sprigs. In a large Tagine. Combine lentils, tomatoes, onion, oil,. Garlic, paprika, pepper, salt, and water, making sure that water. Covers lentils and adding more if needed. Simmer lentil mixture,. Miércoles, 17 de septiembre de 2008. Pepper is one of the ...
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The Moroccan Tagine: marzo 2008
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Martes, 18 de marzo de 2008. Is the Moroccan name for a cooking pot,one pot in particular has claimed this name as it's own. The Tagine is made from clay and has a conical lid. It comes in 100s of different sizes and shapes. Also made of clay. Place theTagine in the oven or hob, on a low flame and leave for 1-2 hours.Let the Tagine cool naturally.Never place a hot Tagine on a cold surface and always cook on a low heat. The very nature of a Tagine is to cook slowly the conical lid acts like a oven to reta...
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The Moroccan Tagine: Meat and vegetable tajine
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Sábado, 27 de diciembre de 2014. Meat and vegetable tajine. Meat and vegetable tajine. 1 kg meat (chicken, goat or lamb) or fish. 1 onion, 300 g carrots, 300 g potatoes. 2 handfuls green olives. A pinch of saffron. 1 small cup argan oil. Preparation and cooking time:. 1 hour and 40 minutes. Heat the argan oil. Serve in the terracotta tajine pot with Arab bread. And camel trek in morocco. 23 de abril de 2015, 5:47. Publicar un comentario en la entrada. Suscribirse a: Enviar comentarios (Atom). Cinnamon is...
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The Moroccan Tagine: agosto 2008
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Martes, 26 de agosto de 2008. Jueves, 21 de agosto de 2008. Miércoles, 20 de agosto de 2008. Dessert Couscous,try it,serves 6 people and tastes delicious. 2 T peanut oil. 3/4 c olive oil. GARNISH = = = = = = = = = = = =. 1 prunes,dates, raisins and -. Almonds, as required. Cover raw couscous with cold water and drain immediately. Stir with a. Fork and let rest for 15 minutes. Sprinkle with the peanut oil mixe. With 6 tb water along with the salt and cinnamon. Mix well using your. Look after your Tagine.
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The Moroccan Tagine: Bouzruk, Mussels with Argan
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Viernes, 30 de enero de 2015. Bouzruk, Mussels with Argan. Preparation time: 45 minutes, plus soaking. 1⁄2 kg mussels. 250 g turnips,. 2 tablespoons argan oil. Salt, pepper, red pepper. Soak the mussels in water all night. Drain next day and cook for 1⁄2 hour in a pan or tagine with the argan oil, salt and pepper. Add the turnips and tomatoes, cleaned and cut into rounds, and cook for another 1⁄2 hour. Publicar un comentario en la entrada. Suscribirse a: Enviar comentarios (Atom). Cinnamon is native to S...
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The Moroccan Tagine: Beef Tagine
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Miércoles, 31 de diciembre de 2014. Slow-cooked with squash, sticky prunes and chickpeas. Spicy, fragrant and sweet, the perfect beef tagine doesn't need any special equipment, just time". 3h 40m (plus marinating time). 600 g quality stewing beef. 1 onion, peeled and finely chopped. 1 small bunch of fresh coriander. 400 g tinned chickpeas, drained. 400 g tinned chopped tomatoes. 800 ml organic vegetable stock. 1 small squash, approximately 800g, deseeded and cut into 5cm chunks. For the spice rub:. At th...
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The Moroccan Tagine: enero 2015
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Viernes, 30 de enero de 2015. Bouzruk, Mussels with Argan. Preparation time: 45 minutes, plus soaking. 1⁄2 kg mussels. 250 g turnips,. 2 tablespoons argan oil. Salt, pepper, red pepper. Soak the mussels in water all night. Drain next day and cook for 1⁄2 hour in a pan or tagine with the argan oil, salt and pepper. Add the turnips and tomatoes, cleaned and cut into rounds, and cook for another 1⁄2 hour. Miércoles, 7 de enero de 2015. Preperation time: 20 mins; Cooking time: 1 hour 45 mins. On a low heat s...
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