Wedding Card Congratulations Insert

Recipe: Moroccan cuisine in the spotlight

This week, the ash cloud slowly dissipated from the headlines. Other topics could reappear (happy news for the RAM and company ..): Moroccan cuisine was celebrated internationally. Eric Gerets is doubly appreciated - and that in the highest places. A Moroccan consul in France participated in the meeting of the MRE. And an economist painted his vision of the future Euro-Mediterranean.

"Last chance to taste the flavors of Moroccan" headlined the daily online yesterday diariodeavisos.com Santa Cruz de Tenerife an article on the days of Moroccan handicrafts and gastronomy on the archipelago. Until Sunday, April 25, the Moroccan leader Bensdira Khadija, who runs for over 30 years the kitchens of Hotel and Tourism School in Rabat Touarga, Iñaki González and his colleague, chef at the Hotel School, Santa Cruz, are working together to offer traditional Moroccan cuisine with the button Canary . Something unusual (abroad), the kitchen will be particularly served with Moroccan wines, the region of Meknes.

But not only interested in the Canary Moroccan culinary art this week. United States, the "Travel Channel" has devoted a special Moroccan cuisine in its flagship cooking show "Bizarre Foods "(Kitchen unusual). On the menu of the chef, Andrew Zimmern, pigeon pastilla and mechoui. "Moroccan cuisine is one of the most famous kitchens of North Africa and the Middle East and few cuisines can boast of such a status," explained leader. Nice compliment!

Bringing Morocco, but BIA this time, as was the mission of the consul of Morocco in the west French, travel to Nantes this week. Ahmed el Khdar came to the meeting of the Moroccan community in Nantes, to appear - it is Rennes position only recently - but also to "provide important information," as he told the newspaper Ouest France . First info: "Since 1 April, we do not issue biometric passports that individual. We must first have an electronic identity card. All these documents can be obtained at the consulate in Rennes. Leadtime is 15-20 days. "At short notice, the consul also informed the students scholarships for MRE: date for submitting applications: before April 25. Then he issued a call for nominations pointed "to create associations that will help single women or retirees destitute in their paperwork." A 'offshoring' work consulates to associations?

Grievances Moroccans Nantes: creation of an antenna consular Nantes, creation of a ferry from Saint-Nazaire in Morocco, an agency of the RAM in Nantes .. The consul will do "everything I can to assist them in carrying out those wishes."

Another meeting at the highest level, was announced this week Marocfootball.info. HM Mohamed VI had asked the (very likely) future coach of the Moroccan national soccer team, the Belgian Eric Gerets, a personal interview. This should allow Gerets appreciate all the respect that the expectations that are dedicated to the coach of the Atlas Lions in the Kingdom.

He could already ensure the support of one of his future players, and not less. Former and current Ebony Shoe Belgian champions Anderlecht with CSA, Mbark Boussoufa, indicated Friday newspaper Het Nieuwsblad: "Gerets would be perfect as Morocco's national coach. It is synonymous with discipline, motivation, good football and has an international reputation. "A" new era "begins in the Moroccan football, both in terms of players in the administration and could Gerets become a prominent figure. "I look forward to working with him." Pursued the midfielder. For a future of success in Morocco.

The future of Morocco and the Mediterranean region more generally was the subject of a column published in Les Echos this week by Jean-Louis Guigou, Delegate General of the Institute of Economic Forecasting for the Mediterranean World (IPEMED). This future would involve a "euroméditerrannéen protectionism," according to the author. Northern countries undergoing industrialization and growth decline, victims of social dumping emerging countries must open up further to the south Mediterranean. They must understand that "everything is lacking in European countries, young people, markets, energy, they are in the South and, conversely, what is lacking in the South and East, governance policy, patents, they are in the North. "

Offshoring in North Africa are, according Guigou, not a threat to countries like France, but their future. Moreover, Germany would be an example. Many German companies have seized the opportunity of enlargement of the EU to relocate in Eastern Europe - and the country will not fare worse, calls Mr. Guigou.

On the Mediterranean, the opening should however be under one condition. "The Union for the Mediterranean should not be a free trade zone as proposed by President Barroso and it must be a region of common public policies, social protection and high environmental and not a mere short-term opportunity to exploit the low wages or capture oil from the South. "

That makes it more complicated. Common public policies seem very far from reality in the Mediterranean area where the EU to accumulate the time that the bilateral agreements with each country, and where the Arab Maghreb Union (AMU) is the best example of lack of regional cooperation south of the Mediterranean. And, secondly, the "protectionism euroméditerrannéen "would imply it as Morocco and the Maghreb countries should, in turn, is more close to their neighboring sub-Saharan Africa? It is an interesting future, but very focused on socio-economic needs of northern Mediterranean that painted Mr. Guigou.

Source: http://www.yabiladi.com

700 Polaris Sportsman Accesories

Royal mold and moss














I should give it to you earlier when there was still a pumpkin and mussel but either you do it with sweet potatoes and mussels string is you wait until it is again the season to make it. Ah me
the season ... I prefer to cook seasonal produce they have more flavor and are cheaper. Ah
your pans! Because frankly, it's a taste true happiness!

Royal mussels, espuma hot pumpkin

(For 8 / 10 glasses): 500 g
molds bouchot or rope when it is no longer the season bouchots
10 cl
white wine 2 eggs yellow + 1, 25 cl
full cream, 5 cl
milk
olive oil
400 g pumpkin, pumpkin or sweet potato
20 g butter
15 cl broth
10 cl cream full
salt and pepper


Drizzle olive oil in a skillet and heat over high heat, add mussels (previously cleaned, scraped and washed), white wine and cover. 5 to 10 minutes the mussels have opened, stop the fire.
Needless to salt. Book
mussels aside to be able to shuck without burning.
Royal mold













Recover 10 cl mussel cooking juices, filter.
Pour into a blender and add cream, milk, whole eggs, yolk and 50 g of shelled mussels. Mix together the finely. Filter.
Pour into glass jars, filling barely half. Put glasses in a dish and pour water to cover the contents of the glasses. Bake at 150 ° in a water bath. Depending on the volume of glasses, cooking can be longer.
hot pumpkin mousse
After removing the seeds, cut the pumpkin (or pumpkin) into pieces. Cook with butter, then add broth, cream. When the pieces are very tender, mix together very finely. Skip to China.
Pour into a trap, place 2 cartridges and gas reserve in a water bath.
Dressage
Shell the mussels and place some on the Royal mold.
Shake the trap and fill the glasses with warm espuma at the last moment.

















Dip the spoon to the bottom to enjoy the mixture of flavors.













Bon appetite

Ecdy Bolin Information 2010

Moroccan Recipes - Tagine with Preserved Lemon, bulgur

Level of difficulty: Middle
Time Cooking time: 50 minutes
Preparation time: 25 minutes
400 kcal / person

Ingredients for 4 people:

- 450g shoulder of lamb defatted
-
2 onions - 1
garlic clove - 2 carrots
- 1 lemon confit
- 1 pinch cumin seeds
- 1 cardamom pod
- 160g bulgur
- 40 g golden raisins
- 2 tbsp. tablespoon olive oil
- Salt, pepper

Preparation Recipe

Cut the shoulder lamb cubes in 4x4 cm. Peel the onions and garlic, then chop . Peel the carrots then cut into cubes . Heat a

spoonful of olive oil in a tajine . Add the lamb pieces . Sauté over high heat for 10 minutes, stirring . Place meat on a plate discard fat from cooking and rinse the dish .

Place tajine again on the fire. add a spoonful of olive oil the onions, the garlic and carrot.

Melt to low heat for 5 minutes, stirring . Add the cumin the lemon confit the cardamom, salt and pepper . Cover and simmer 30 minutes fire sweet. Make

bulgur cook for 10 minutes . Drain it, add salt and pepper and add the raisins . Serve hot separately.

Info dietary

The shoulder is not a fat piece but remove any visible fat is even better. You can also choose the leg or lamb noisettes also lean . Lamb is a meat-rich proteins and well endowed with iron .

Gesture Health: not forget to rinse the pot after browning the meat .

To lighten and flavor: load plate spices, aromatic vegetables and . It is also becoming digestibility.

The full bulgur will bring slow carbohydrates, fiber and , the minerals (magnesium ...). No butter, but grapes (intake carbohydrates and fiber)

cooking stew: is a good method for cooking cook slightly. Retains minerals (but not vitamins ), and keeps the taste of food with a fat intake very low .
Source: http://www.anyresa.com

Repair Rip Leather Couch Alogn Seam

pumpkin ravioli with goat cheese and sesame bettterave

















the occasion of my last animation Market St. Joseph had prepared this little entrance and really very refreshing breeze.
I advise you to use, as usual, a goat of good quality (no more expensive than in supermarkets) and a fresh beet and under vacuum if you have the opportunity because it is they who will taste to your dish. Choose a BIG beet slices in order to make quite large.
Everything can be prepared in advance and be assembled at the last moment that takes very little time.













beet ravioli with goat cheese and sesame

1 large beet round baked
a fresh goat cheese 200 g
1 bunch chives 2
onions (chives and if you do not have chives and spring onions)
2 tbsp of oil Olive
1 teaspoon balsamic vinegar
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
Salt and pepper

Chop the chives. Finely chop onions. Butt then work
goat cheese with a fork so that it becomes creamy. Mix it with chives and onions. Add salt if necessary and pepper.
an emulsion of olive oil with vinegar and soy sauce.
Peel and slice the beets as thinly as possible, using a mandoline or a sharp knife into 24 slices. Cut with a cookie cutter of the 9 cm beet slices so they are very regular. Place on each plate
3 beautiful beet slices on top of one another.
Ask a center of a large walnut mixture crumbled goat cheese.
Cover with 2 slices, season with dressing and sprinkle with toasted sesame.
Serve with thin slices of toasted rye bread.













Bon appetite

Used Artisan Bread Deck Oven

Raisin Recipe Moroccan cooking, Family History

Méchoui, pastilla, tagine, couscous ... Moroccan cuisine is a matter of patience and tradition. For generations, the recipes are handed down from mother to daughter, a legacy that somehow resists the growing popularity of junk food and the cooker.

For my first family meal in Casablanca, ranges from Khadija's mother had prepared a lamb tagine with figs, prunes, apricots and dried fruits. Meat sauce argan oil, fruits, spices, everything was tasty. Rich also, this mixture of salt meat and fruit. And the smell of the dish was intoxicating. A trip to the hovering papilles.Il were no vegetables with the tagine. In the tradition, the vegetables were considered food "common" reserved for family dinner without guests. When there are guests, it is somewhat small and large dishes in the meat is served. The tradition has not changed, although there are many recipes of tagines made with vegetables.
After the tagine, one of the cooks made a huge couscous with beans and small zucchini. "Couscous is the flat on Friday we eat after the prayer," said my friend.

Revenues of the country
Latifa Smires Benanni-Moroccan was the first to write a cookbook of his country. This book, Moroccan cuisine, launched in 1970, was reissued in 2001. It promotes good home cooking.
"I was anywhere in the kitchen," she said. So I wanted to write down the recipes from my mother, my stepmother and others that you had given me. I started in place of a debutante. I've tried them all! I threw away, the dishes, I swear! I was even given inedible recipes as a recipe for chocolate fish! "
Ms. Benanni-Smires said that Moroccan recipes vary slightly from one region to another. Are there several Moroccan kitchens? "There's bad and good," she says. Moroccan cuisine can not stand mediocrity. "
What, she says, the emblematic dish of Morocco? "The barbecue, pastilla and tajine of chicken with lemon confit." Moroccan cuisine is characterized by it "by combinations of spices and herbs that are simmering. For this reason, she believes that the development of this cuisine is not always "positive". She regrets the proliferation of fast food, which affects the transmission of the family kitchen, and also rejects the followers of a new way of cooking. "The pressure cooker is not to Moroccan cuisine," she said.
She also vilifies Moroccan recipe writers who propose such couscous caviar - especially as Fatema Hal, anthropologist, owner of the most famous Moroccan restaurant in Paris, Mansfield, and author of ten books of Moroccan cuisine.
Know giving and taking
Fatima Hal for his part in the book fair in Casablanca at the same time that La Presse. She came to present his latest, Tagines and couscous, published by Hachette. Fatema Hal denies promoting the new Moroccan cuisine.
"I find myself more in an emergency to keep a certain culinary tradition, "she said. We must listen to old Moroccan women. There are family secrets. The cuisine of the poor is also very interesting. But Moroccan cuisine has always evolved. It is not static. "
Fatima Hal believes that Moroccan cuisine" has always been give and take. " "What is new today will become traditional in 20 years," she adds.
"leaf pastilla came from China. The foie gras is not of French origin but Egyptian. Nothing belongs to anyone. Must be preserved but also evolve. Do you think that French chefs would Rebuchon Ducasse and where they are today if they had been content to prepare cassoulet? Couscous with caviar is a wink to say that we can do many good things with semolina. We must look to the future. "
Fatima Hal understands that our dining experiences at restaurants Moroccan from Casablanca, Marrakech and Essaouira have not reached the real pleasure of eating with family casseroles by seasoned cooks.
She believes that this dichotomy between good home cooking and restaurant cooking is a problem Morocco. "There is still no great chefs and great restaurants in Morocco, she said. We are in a situation where the transmission of the kitchen from mother to daughter is no longer as much girls work, in particular, and go to school. It is necessary that the kitchen is changing, with more training. There is a good hotel school in Rabat. It is not enough. But it will come. The country is changing for ten years. "

Source: Eric Clement to http://www.cyberpresse.ca

What Color Does Each Jelly Bracelet Mean

Discovery












That was long I wanted to test the lawyer mellitus.
So I naturally opened one of my books of Pierre Hermé I bought long ago and which I have already learned a few recipes.
This discovery was very nice. The mellow lawyer / banana is balanced by citrus and enriched by chocolate. If you have never tasted avocado dessert I invite you to test this recipe.

fondant chocolate avocado sauce and banana













200 g chocolate 64% 1
egg yolks
3
175 g butter 40 g
sugar
Sauce
a lawyer
1 small banana
4 cl juice orange
8 cl lemon juice
4 cl
water 20 g sugar


















Coarsely chop the chocolate and melt it in hand-marie. Melt the butter and incorporate it as a mayonnaise chocolate fondue. Whip together eggs and sugar. Stir in chocolate / butter off the heat.
Pour the batter into muffin cups about 1.5 cm. Let set in refrigerator and bake at 180 degrees for 8 minutes. Remove from oven and let stand until lukewarm.
Meanwhile mix all the elements of the sauce together. Serve warm
soft in the middle of a ribbon of sauce.
Enjoy and appreciate the flavors. Bon appetite


Everything can be prepared in advance. You just warm the fondant before serving the sauce and shake well.













For the glass, I used a sponge cake which I'll talk later. In this case, the cool softness in the glass. For me 10 seconds in the microwave.
is also very nice that way.