"Fresh Moroccan" is a healthy way to enjoy the delights of North African food. Encompassing all the delicious herbs and spices of North Africa, the recipes use less fat and less salt while retaining all the authentic flavours of Morocco. The recipes are simple to prepare and suitable for all occasions, from quick and easy weekday meals to more inventive dishes for entertaining. Choose from a bowl of rich, spicy Harira soup, a mouthwatering tagine such as the Fish Tagine with Couscous, traditional Briks with delicious fillings of goats' cheese or prawn or an authentic Moroccan dessert such as Gazelle Horns or Ghoreiba.
"Fresh Moroccan" is a healthy way to enjoy the delights of North African food. Encompassing all the delicious herbs and spices of North Africa, the recipes use less fat and less salt while retaining all the authentic flavours of Morocco. The recipes are simple to prepare and suitable for all occasions, from quick and easy weekday meals to more inventive dishes for entertaining. Choose from a bowl of rich, spicy Harira soup, a mouthwatering tagine such as the Fish Tagine with Couscous, traditional Briks with delicious fillings of goats' cheese or prawn or an authentic Moroccan dessert such as Gazelle Horns or Ghoreiba.
Sprache
Verlagsort
Verlagsgruppe
Maße
Höhe: 200 mm
Breite: 185 mm
Dicke: 23 mm
Gewicht
ISBN-13
978-0-600-61687-0 (9780600616870)
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Schweitzer Klassifikation
Nada Saleh is a trained nutritionist and a member of the British Academy of Gastronomes. She works as a restaurant consultant and frequently appears on radio and television. One of her previous books, Seductive Flavours of the Levant, was shortlisted for the Andre Simon Cookery Book of the Year in 2003.
Nada Saleh is a trained nutritionist and a member of the British Academy of Gastronomes. She works as a restaurant consultant and frequently appears on radio and television. One of her previous books, Seductive Flavours of the Levant, was shortlisted for the Andre Simon Cookery Book of the Year in 2003.
Introduction Includes: General introduction to Moroccan cuisine - Glossary of spices including ras el-hanout (head of the shop) and others - Glossary of vegetables used in the dishes of the book Soups Includes: Harira - Pumpkin soup - Vegetarian Harira - Lentil soup Salads and vegetable dishes Includes: Beetroot salad - Courgette and mint salad - Raisin and date salad - Caramelized onions in honey - Aubergine peppers facon ratatouille - Sweet pepper salad - Peppers in tomato puree - Aubergine cakes Couscous dishes Includes: Couscous with carrots and raisins - Couscous with chick peas and dates - Couscous with seven vegetables - Couscous with aubergine and walnuts Fish dishes Includes: Fish with almonds - Red mullet with raisins - Fragrant fish balls - Tuna with apple - Sardines in aromatic sauce Chicken Includes: Chicken k'dra with chick peas - Chicken and aromatic herbs - Chicken with olives and preserved lemons - Chicken tagine with apples and quinces Meat Includes: Honeyed lamb tagine - Lamb tagine with prunes and apricots Savoury pastries Includes: Crepes with pigeon - Bistilla with chicken - Briouats with meat - Briouats with fish - Briouats with cheese Desserts Includes: Bistilla with fruits and aromatic spices - Ghoreiba with cardamom - Beghrir drizzled with honey - Rice pudding - Figs in honey and rosewater Index
