Tag Archives: Tablespoon


5 Sep

Serves 6-8

I’m totally smitten with the Moroccan kitchen! After having travelled through Morocco’s mountains, desert, valleys and coast, been welcomed by amazing people, and tasted so many delicious dishes and soups, I’m happy I can finally share some great new recipes.

Today I like to start with Harira, one of Morocco’s most famous soup recipes. To master this soup, I did a cooking class at Atlas Kasbah, an amazing ecolodge in the region of Agadir. Hayat, the Berber chef, and Mbark gave me a great class and if you ever have the opportunity please, go and visit Hassan’s beautiful Kasbah.

Harira is traditionally served in nearly all households to break the fast at sunset during the month of Ramadan. However, a lot of families also enjoy this hearty soup year-round.

The soup requires some preparation and cooking time but if you have a pressure cooker you will be able to speed up the process.


100gr/ 4 ounces uncooked meat (lamb, beef or chicken), cut into 1 inch cubes

3 tbsp. vegetable oil

½ cup/15gr of coriander (cilantro), finely chopped

½ cup/15gr of parsley, finely chopped

2 celery stalks with leaves, finely chopped

1 large onion, finely grated

1 tomato, finely grated

1 cup/190gr of chickpeas, soaked overnight

1 cup/170gr of fava beans, soaked overnight

1 cup of lentils/200gr, soaked overnight

2 tbsp. uncooked rice

3 tbsp. of tomato paste

1 tsp. ground ginger

1 tsp. ground cumin

1 tsp. ground paprika

½ tsp. black pepper

½ tsp. white pepper

1 tbsp. salt

1 cup/150gr flour, dissolved in 2 cups/500ml (extra) water



The day before:

Wash the chickpeas, fava beans and lentils and soak overnight. Rinse well before using the next day.

The day of cooking:

Pick all the leaves of the parsley and coriander (cilantro) and chop finely. Chop celery stalks and leaves finely. Grate the tomato and onion finely and dice the meat into 1 inch cubes.

Heat the tablespoons of vegetable oil in a pressure cooker. If you don’t have a pressure cooker please, read the stockpot method below for adjusted cooking time and water.

Cook the meat for a few minutes until brown on all sides. Stir in the grated onion and tomato. Add all the celery and only half of the parsley and coriander. Stir in the tomato paste, chickpeas, lentils, fava beans, salt, pepper and all other spices.

Add 2L/8 cups of water and close the pressure cooker so it can work its magic! Cook for 45 minutes on medium heat and remove from heat and carefully release the pressure.

Stir in the rice and cook for another 30 minutes with pressure. While the soup is cooking mix 1 cup of flour with 2 cups of warm water. Whisk till all flour is dissolved and it has a smooth texture.

Remove lit from pressure cooker, pour the flour mixture into the boiling soup. Make sure you keep stirring continuously while the soup is thickening. The soup has a velvety consistency but not over thick. You can make it as thick or thin as you like by not adding all the flour mixture or adding some more water.

Cook the soup for another 15 minutes; stir in the left over half of the coriander and parsley and season to taste.

Serve with flatbread, a wedge of lemon and dates on the side, an amazing combination.

Cooking Harira in a regular Stockpot:

Double the suggested cooking times and add approx. 4 cups of warm water after the first hour of cooking.

Bon Appetite 😉


Soba Miso Soup with Edamame, Shiitake & Tofu

31 Jul

Serves 3

Last week we moved to a new house, the fourth time since 2008. I love the exciting live we life, love the house but with a family of five, it’s quite a schlep!

To make sure we get the right nutrition in hectic times, this vegetarian soup is perfect. It truly is a superfoods soup containing lots of protein, minerals and vitamins. It’s not only healthy but simple delicious too.

So if you are busy but still want something good: this is the answer. Enjoy.


3 bundles of soba (buckwheat) noodles

1 tbsp. of sesame oil

2 shallots, minced

1 clove of garlic, minced

1 tsp. of ground ginger

3 cups/ 750ml Dashi  Stock

2 tbsp.  White Miso

½ block of firm Tofu, diced

2 Green Onions/Scallions, finely sliced diagonally

1 Carrot, thinly sliced

1 cup/ 155g frozen or fresh Edamame

100g /6 Shiitake Mushrooms, cut into big chunks

2 tbsp. of Soya


Set a large pot over medium-low heat. Add the sesame oil and heat for 1 minute. Sauté the shallots and when they are about done add the minced garlic.  Once translucent add the sliced carrot and one teaspoon of ground ginger. Toss the ingredients until the carrots are covered with shallot, garlic and ginger and cook for a few minutes.

Add dashi stock to pot and bring to boil. Once boiling reduce the heat, and add the edamame, shiitake mushrooms and tofu. Simmer for 5-7 minutes.

Meanwhile, bring a separate pot of water to a boil. Add the soba noodles and cook until tender. Drain with a colander and run under cold water, set the noodles aside.

Scoop out one ladle of soup and dissolve 2 tablespoons of miso in it by whisking it to a smooth consistency.  If you try to dissolve the miso in the soup directly, it might clump together.

Once the miso is dissolved return it to the broth and simmer for a few minutes. Be careful not to boil the soup after adding the miso.

Season the soup with some soya. Divide the soba noodles among the bowls, ladle soup on top and garnish with green onions. Serve immediately.

Bon Appetite 😉

Corn Chowder

27 Apr

Serves 6 people

The American Corn Chowder has a history that is centuries old. It was considered to be ‘poor man’s food’ as so many soups were. In general chowders are rich, creamy/milky soups full of all sorts of ingredients. You can adapt chowders so easily. If you like to serve it as a meal instead of a starter, you can add all sorts of things: some fresh fish, smoked fish, crab meat or chicken. Today I made a vegetarian version and used a vegetable stock but feel free to use chicken stock or any stock you like. Make this corn chowder your own and you will soon agree that this belongs into the top ten of true comfort foods.


2 tbsp. of butter or olive oil

1 large red onion, finely chopped

2 carrots (medium size), cut into slices

2 potatoes (medium size), diced

1 red pepper, diced

650g (4 cups) of fresh or frozen corn

½ tsp. of thyme

½ tsp. of rosemary

500mL (2 cups) of vegetable stock

750mL (3 cups) of milk

salt & pepper

For the garnish:

3 tbsp. of fresh chopped parsley

3 tbsp. of fresh chopped chives

100g of grated Cheddar cheese

Crusty farm bread


For this soup it is best to use a wide but not very deep pan. A casserole type would be ideal. Heat the butter on medium heat. Add the red onion and gently fry without coloring for about 10 minutes or until softened.

Then add the carrots, red pepper and diced potatoes. Season the veggies with thyme, rosemary and salt. Cover the ingredients and stir occasionally for about 10 minutes, again gently fry without coloring..

Pour in your milk, vegetable stock and corn. Bring to boil and once boiling reduce the heat, simmer for about 20 minutes or until the potatoes are tender.

Turn off the heat and puree half of the vegetables in a blender. Then stir the puree back into the soup and bring back to boil.  Season with salt and pepper and serve with some grated -extra sharp- cheddar cheese, chopped chives and/or parsley and a nice piece of crusty farm bread.

Bon Appetite 😉

Jane’s Butternut Squash and Lime Soup

8 Dec "Ready to Roast"

"Ready to Roast"Jane’s Butternut Squash and Lime Soup

Serves 6 people

When I was visiting our dear piano teacher and neighbor, Jane, the other day, I found out that she can cook too! This gorgeous recipe is so tasty and in a way quite impressive yet easy to prepare, just the way we like it. Give it a go and tell me if you share my enthusiasm.


1 butternut squash  (0r 4 bags pre-cut)

2 limes finely grated, zest and juice

2 cloves of chopped garlic

1 white onion diced

2 tbsp of clear honey

¼  tsp.  of (fresh) thyme

½  tbsp. olive oil

½ tsp. salt

¼  tsp. black pepper

200ml half fat crème fraîche

750ml vegetable stock

2 sprigs fresh parsley

40gr flaked almonds


Preheat your oven to 200C/400F. Peel and dice the butternut into 1 inch cubes. If you have difficulties with peeling and dicing the butternut squash than please, take a look at http://simplyrecipes.com/recipes/how_to_peel_and_cut_a_butternut_squash/ and you will never struggle again ;-)!

Peel and chop the onion and cloves of garlic and place into a large roasting tray together with the squash. Drizzle the olive oil and honey on top and finish off with sprinkling the thyme. Roast for about 25 minutes or until tender and slightly brown.

Once done, take out your roasting tray and pour in your stock. Leave for a minute and carefully transfer all the ingredients and stock to your stockpot leaving nothing behind.  Now, add the crème fraîche and the grated, zest and juice of the limes. Then purée the ingredients with a hand blender in the stockpot or puree in batches in your blender. Taste your soup and season with salt and pepper.

Before serving bake the flaked almonds in a dry frying pan until they are golden brown.  Serve  with a spoonful of crème fraîche and some flaked almonds.

Bon Appetite 😉