It’s the weekend and we’re all very busy or just recovering from a busy week, right? So I decided to share with you some of the quick recipes I have posted on instagram last year without actually posting the recipes on the blog. It was about time, I know!
Now, you have no excuse: you can keep on being busy this weekend while enjoying yummy Moroccan homemade foods.
Happy weekending everyone!
RAS EL HANOUT AND HARISSA HASSELBACK BABY POTATOES
- 10 baby potatoes
- 2 teaspoons harissa or more to taste
- 2 tablespoons olive oil
- 1 teaspoon ras el hanout
- Salt to taste
- 1 tablespoon chopped coriander for garnish, if desired
• Preheat oven to 200 C (400 F)
• In a small bowl, mix together the harissa, olive oil, ras el hanout and salt.
• Thinly cut the potatoes in accordion (making sure you don't cut them all the way through) and rub them with the harissa and spices mixture.
• Place the baby potatoes in an ovenproof dish and transfer in the oven for 25 to 30 minutes or until a skewer is easily inserted in the potatoes.
• Enjoy warm or cold.
Savoury orange and black olives salad
- 2 large oranges, peeled and sliced
- 1 small red onion, peeled and sliced
- 3 tablespoons, chopped black olives
- 1 tablespoon chopped fresh herbs (any type; coriander, mint, parsley, chives, etc.)
- 1 tablespoon olive oil
- Salt and pepper to taste
• Arrange the orange and onion slices in a large plate and top with rest of the ingredients.
Egg in a bagel
- 1 egg
- 1 bagel
- 1 teaspoon unsalted butter
- Sprinkle of paprika
- Sprinkle of ground cumin
- Salt to taste
- Generous splash of olive oil
• Slice your bagel in half.
• Melt the butter in a frying pan over medium heat.
• Place a bagel slice in the pan and toast on both sides, 30 to 60 seconds each side until golden.
• Crack an egg in the centre of the bagel slice (you might need to enlarge the hole of the bagel if it's too small) and cover with a lid. Leave until the whites are set and the yolk is still runny, about 2 to 3 minutes.
• Once ready, place your bagel in a plate and sprinkle with some paprika, ground cumin, salt and a generous splash of olive oil. Enjoy warm.
HARISSA DEVILED EGGS
- 4 large eggs
- 2 tablespoons mayonnaise
- 3 teaspoons harissa or more to taste
- Salt and pepper to season
• Hard boil the eggs for 14 minutes and run them through cold water for at least 30 seconds (until they are no longer too hot to handle).
• Crack the eggs shells and peel off the shells.
• Slice the eggs in half and transfer the egg yolks into a medium sized bowl.
• Mash the egg yolks and stir in the mayonnaise, harissa, salt and pepper. Mix all the ingredients together until smooth.
• Evenly disperse the egg yolk mixture into the egg whites and serve.
• Using a piping bag to transfer the yolk mixture into the egg whites will help obtaining a neat result.