Rhubarb, ginger and rose crumble

Rhubarb, ginger and rose crumble

I feel like I should say something along the lines of “happy almost spring” but it feels wrong because it’s freezing and it’s been snowing for the past two days. Oh well! The good part is, I did notice some beautifully blossoming trees in the streets of London these past weeks, so everything is not lost friends. I have even managed to put my hands on some Narcissus, which by the way I don’t think are particularly pretty but I have to admit that they do smell nice (and we do share the same name)!

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Ras El Hanout Sweet Potato + Feta, Mint and Preserved Lemon Msemen Wrap

Ras El Hanout Sweet Potato + Feta, Mint and Preserved Lemon Msemen Wrap

Book publication countdown is starting soon, by soon, I mean NEXT WEEK. Is it too early? When is it socially acceptable to start counting down the days to “an important event”? Casablanca will be out in the world in 10 weeks (but who’s counting?) and I will NOT stay calm. Did you know that you can now preview the book on amazon? There are about 10 recipes for you to see so you can have a feel of the book! If you live in the UK, please, please don’t forget to preorder your copy. And for my friends in the US, Canada, Australia, Germany, Holland and Spain, hang on with me, I will announce the publication dates for your countries ASAP.

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Moroccan Medley Salad Bowl

Moroccan Medley Salad Bowl

What’s a Buddha bowl? Because I have been seeing many of them on the Internet these past 2 years and I still can’t figure out what it essentially is. I got the basic concept behind it: compartmenting your salad but then, is that it? Is there no other requirement to achieve a Buddha bowl? I really want to know.

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Zaalouk Focaccia

Zaalouk Focaccia

Happy Friday and happy first day of the last month of the year! Can you believe it’s already December? How do you feel about 2018? I have a good feeling about it, but it’s probably because I have this weird habit of thinking that years which end with even numbers will always be better… So let’s see how 2018 turns out. Rendez-vous next year!

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Saffron Chorba with Roasted Aubergine and Sweet Potatoes (Vegan)

Saffron Chorba with Roasted Aubergine and Sweet Potatoes (Vegan)

Hello from Tokyo where we’ve just spent the craziest few days. We arrived in Japan a week ago and it feels like we’ve been here for a whole month. It’s been so condensed and memorable, I wouldn’t even know where to start if had to describe our whole trip, I guess unforgettable is the word. 

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Merendina

Merendina

Recipe development and blogging requires “a bit” of creativity. You want to make sure you come up with recipes your readers will like, but you also want to ensure that the recipes are not too hard to follow; don’t require challenging ingredients, are seasonal and super tasty. I have a file in my computer with about a thousand recipe “thoughts” where I have the most random recipe ideas such as Moroccan gyoza? (the question mark means I don’t think it’s a good idea) and Harissa and lemon chicken traybake! (the exclamation mark means I think it’s a great idea).

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