this is the archive for the ‘foooood’ category:


afternoon tea

one of the things i’ve had on my list for a long time was to go try a british afternoon tea. the finger sandwiches (so reminiscing of the famous five), the scones and other sweets, always looking delicate and neat on the three-tiered stand, sounded almost magical. the choice of places and themed-teas in london can be overwhelming though, and being newbies, we didn’t have that many references to go by… so we picked for convenience of location, rather than tripadvisoriness. and it was great!


i was so excited about it that i forgot to take proper pictures, but everything was as delicious and delicate as i imagined. the place was great as well, imbued with history… but i’ll tell you about that on another post! :)

sergio aux noisettes

what is it with moroccans and naming products after people?

:D

pastilla

we ate a lot of tagine and couscous in morocco, but what really stood out for me was a dish called pastilla… which according to wikipedia, it’s actually an andalusian meat pie that migrated to north africa, and became popular there.

pastilla is a bit tricky to figure out, because being small and simultaneously savoury and sweet, it straddles the border between entrée, main course and dessert. all i know is that it’s delicious! the meat (traditionally pigeon, but mostly chicken these days) is mixed with roasted almonds, eggs, saffron and other spices, covered in super crispy dough sheets, and finally dusted with sugar and cinnamon before serving.

the result is a fragrant pocket of goodness… though it can be a bit tricky to dig into!

so it’s a bit of work, but when you finally manage to get a piece of it inside your month, it’s a-ma-zing!

bon appétit! :P

breakfasts in morocco

my favourite meal of the day does not disappoint in morocco — there are lots of different kinds of buns and breads to try, and orange juice is never far behind. the french influence can be felt on the croissants, baguette and pains au chocolat that often pop on the breakfast table too. all good things, in my book!

here are some of the things we’ve eaten in marrakesh, fez and rabat:

from left to right, krachel (anis and sesame sweet rolls) and beghrir (semolina pancakes), and then on the right there’s khobz, the omnipresent moroccan bread.

msemen are the pan-fried squares of dough. they’re one of my favourites and remind me of chinese street pancakes (minus the scallion). they also come in round versions, called meloui.

and finally, a new egg-dish: eggs with khlii, which is a type of beef jerky (dried meat that is preserved in animal fat).

i’m looking forward to revisiting a few of these this week, and try something new as well.

moroccan danone

we were pleasantly surprised to discover that danone in morocco had a couple of regional (and seasonal!) flavours: dates + walnuts + almonds, and another one with dried figs + honey!

these were pretty cool, and could easily sell around here as well. how about some regional algarve flavours? figs, almonds and carob, for instance — the holy trinity of the south! :D