Zamzam Kitchen Garden

-


Well the Zamzam Kitchen Garden is in full swing and producing some fabulous vegetables. We have an abundance of gorgeous beetroot. In view of the fact that it is now 42 degrees in Marrakech we are eating some wonderful beetroot salads which of course is how it should be eaten, raw.

The thing is that with the Riad not yet open we have got so many beetroots we are struggling to eat them all. See below the beetroot biscuits my daughter and I made, they are delicious if you'd like the recipe. We have also been eating them roasted with olive oil instead of potatoes, they are really superb roasted especially with duck and red wine gravy! I think I'm going to juice a whole load of them. They are so sweet even my 4 year old daughter will eat them.

Posted by Picasa

Comments

Post a Comment

Popular posts from this blog

L'Abyssin - well healed Marrakech

-
Image
L'Abyssin , a favourite restaurant of mine in Marrakech . The food is good, the vodka martinis (which i taught them) great, the ambiance relaxed but beautiful. It is a great place to go with friends especially with the girlie's if you want to kick back and catch up. In the summer the roof comes off the tent so that you are open to the stars and in winter the place is fully covered and cosy with heaters. L'Abyssin is part of the famous Palais Rhoul . There is enough space to ensure privacy and L'Abyssin is suitable chic so you can get glammed up for the night. This restaurant is a bit of treat! As you enter there is an outside contemporary bar mainly used in the summer, but roaring fire pits and candles lead the way to the bar and restaurant. You can find Palais Rhoul and L'Abyssin at Route de Fez, Km 6, Dar Tounsi , Le Palmeraie de Marrakech tel: 00212 (0)24329494 - email: info@palais-rhoul.com Enjoy!
Read more

Cooking a Tagine - Berber style

-
Image
Above is Amina making a tagine in her house. I just happened to pop round at the best moment. A tagine is the name given to the earth pot with the pointy lids the stews are made in. In the top of the lid is a round hole. Not many people know this, but the round hole at the top of the lid is for you to put cold water in to keep the vapours of the stew returning to the stew. Many people however just stick their spoon in the hole. The t agine above is a Berber Tagine . Now a big secret that i have found from many tagines being burnt on the bottom is this; if you are using your tagine dish on the hob you need to place a metal plate under it to act as a conductor. These tagines are traditionally made on a little charcoal fire. How to make a Berber Tagine - olive oil, onion, garlic, ginger, cumin, salt and pepper. Fry these ingredients for a little bit then add the meat and brown. This one was chunks of beef. After add water and leave meat to cook until tender. You may
Read more

Gnawa or Knawa - Great Music Masters in Morocco

-
Image
Gnawa or Ganoua is the superb music that came up from Africa.  The musicians use metal castanets with the music (this is to remind them of the slaves chains) the trance like music is played with a Gamberi guitar.  This guitar is self taught there is no music for it and it only has 3 strings.  You could say each individual 'Melem' plays music of his soul.  Each year there is a fantastic Gnawa Festival in Essaouira, really worth going to. Not many people know but this music has come from the centre of Nigeria a city called Kano.  It's origins are Hawsa language and Kano is the Hawsa Centre of Nigeria.  Originally the music was called Knawa. The Gamberi is a deep guitar and listening to masters is incredible.  No wonder Jimmy Hendrix loved Essaouira.  If you get a chance go to see a full Gnawa performance with the traditional acrobats it is really worth it. The 4 Seasons Hotel in Marrakech has a good player but it is more background music than the real thing.  You can as
Read more