Thursday, January 31, 2013

Potatoes Gratin with Turkey Smoked Ham

     Wondering what to cook for dinner today? Here is a delicious recipe that you can make in no time: Potatoes gratin with smoked turkey ham. I usually use minced beef for this gratin, but I like to change it for turkey ham sometimes because it does not need any prior cooking and it gives a special flavor too. For the sauce, I use homemade bechamel sauce (white sauce). You may use the ready-made instead, but I don't think it has the same flavor. I want to mention that a lot of gratin recipes do not require boiling potatoes before using it. I prefer to do so because it's time saving. Well, I hope you enjoy this recipe!


- 300g to 400g Potatoes, sliced and boiled in salt water for 10 min (half cooked)
- 1/2 l Bechamel sauce (white sauce)
- 100g Smoked turkey ham slices
- 150g Cheddar cheese (or red cheese), shredded
- 1 bay leaf
- 1/2 tsp ground nutmeg
 - Salt and pepper


Preheat your oven to 200°C.
1- In a bowl, combine all the ingredients apart from the sauce and cheese. Season with salt, pepper, and nutmeg, then toss to coat.
2-  Put the mixture in a gratin pan, then add your bechamel sauce. It is better not to thicken the sauce a lot while cooking it since it will be cooked again in the oven.

3- Sprinkle the cheese over the top. Cook in the oven for 15 to 20 min or until the cheese is deep golden brown. Cooking time may defer so be careful not to over cook your gratin.

 Serve and enjoy your meal! 

Tuesday, January 29, 2013

Turnip Soup

  Today I am going to show you how to cook turnip soup. It's very easy, very delicious, and very nutritious. It needs only a few ingredients. Of course, turnip is the main one. You may use any type of these vegetables as this may deffer from one country to another. It is known that the most common type is mostly white-skinned, apart from the upper area which is purple, red, or greenish, the one I am using in this recipe. However, the most common type in Morocco is the long white turnip which is not very different though. 



- 250g Turnip, peeled and cut in half
- 1 Onion, pealed and cut in half
- 1 Small bunch parsley and coriander
- 1 Beef stock square
- 2 Gloves Garlic
- 2 Tbsp Olive oil
- 2 Tbsp Soy sauce
- 3 cups Water 
- Salt, pepper, and ginger (you may use fresh ginger if you have it)


1- Put all the ingredients in a pan and cook on medium heat for about 30 minutes, or until the turnip is cooked. Turn the heat off and let it cool.

2- Using a hand blender, or a blender, blend until you get a smooth mixture. Taste it so you can add any additional seasonings. 
If it's thick, add more water, but bring it to a boil afterwards. 
Heat it again before serving it, and it's done!

* Note that you may double the ingredients as needed, this recipe serves 2. 

Wednesday, January 23, 2013

Mini Chocolate Cupcakes

     I have to say again, I adore chocolate! This is my second recipe in which chocolate is included, and many are to come!

     Now, I am going to show you how to make lovely mini chocolate cupcakes. The recipe is simple and easy. To prepare the batter, you may use a wire whisk, a stand mixer, or an electric mixer. The trick is not to over mix or you may end up with bread instead. I used silicon cupcakes molds, you may use paper molds too. For the frosting, I used sweetened whipped cream and chocolate. Of course, you may decorate your cupcakes in any way you prefer. These cupcakes are so delicious and you won't regret trying this recipe.


- 2 cups Cake flour
- 2 tsp Baking powder
- ½ tsp Salt
- 1 tsp Vanilla sugar
- 1 tsp Vanilla extract
- 1/2 cup Unsweetened cocoa powder
- 2/3 cup Whole milk
- ½ cup Sugar
- ½ cup Brown sugar

- ½ cup Vegetable oil
- 2 Eggs

1- Preheat your oven to 180°C and prepare your cupcakes molds. In a separate bowl, sift the dry ingredients together and set aside. 
2- In a second bowel, mix the eggs, sugar, and brown sugar, until combined.
3- Slowly add milk and oil. Add vanilla extract.
4- Add the dry ingredients little by little and mix well, stop mixing when everything is combined. 

5- Pour the batter in the molds equally and bake for 15 to 20 minutes or until a toothpick comes out clean. 

6- Decorate with your favorite frosting. Bon appetit!

Grilled Sole Fish

     I love my grill pan and I love fish. What about a grilled fish meal? It's fabulous! 
So, I am sharing with you a recipe of grilled sole fish which is perfect for a grill pan; it's flat and thin. This recipe is easy and fast, you can make it in no time. You may serve it with a salad of your choice or some pasta. Enjoy!


- 500g Sole fish
- 1 Tsp Garlic, finely minced
- 1 Tbsp Parsley, finely chopped
- 2 Tbsp Vegetarian oil
- 1 to 2 Tbsp Lemon juice
- Salt and Pepper


1- In a bowl, mix all the ingredients and set aside for at least 15 minutes.

2- Preheat your grill pan 5 minutes before you start placing your fish. Preferably, grease the pan slightly with some additional oil.

3- Place the fish and grill on each side on low heat until it's done.
    Decorate with fresh parsley and lemon slices and that's it!


Turkey Ham Sandwiches

     Today I want to share with you one of the easiest recipes ever: ham sandwiches. I always make these sandwiches when I'm out of time. This recipe doesn't involve any cooking actually, and this is what I like about it. I am using here three types of turkey ham. I always buy different types of turkey ham, but I prefer smoked ones. Note that you can use salami or any of your favorites. I hope you like this recipe!


To make three sandwiches you will need;

- 6 toasts, grilled
- 3 slices of each type of ham (you may use 1 to 4 types) 
- 1 Tomato, sliced
- 3 Lettuce leaves
- 3 American cheese slices
- 2 Tsp Mustard
- some olives for decoration 


1- Place 3 toasts and spread a thin layer of mustard on each one.
2- Layer the cheese, ham, tomato slices, and lettuce leaves.
3- Cover the sandwiches with the remaining toasts and hold with a toothpick. Decorate with an olive, and it's done!

Friday, January 18, 2013

Chocolate Mini Cakes

     I am a chocolate lover, and chocolate bakeries are my favorites. These mini chocolate cakes I am writing about today are really great. I still have their taste in my mouth. I baked them a couple of days ago and I am planing to bake them again very soon. I can't have enough! Just with some simple ingredients, you may make these cute cakes from scratch. Don't worry if you bake many, you can always store them in your fridge for a day or two. 

Such a delight!


- 250 g Cake flour
- 100g Chocolate (semi sweet if available)
- 100g Butter
- 170 ml Milk
- 3 Tbsp Sugar
- 2 Tbsp Brown sugar
- 2 Eggs
- 1 Tsp Instant coffee (dissolved in 2 Tbsp warm water)
- 2 Tsp Baking powder
- 1 Tbsp Cocoa power (unsweetened) 
- 2 Tsp Vanilla extract


1- Preheat your oven to 180°C. Melt chocolate and butter together. Sift the dry ingredients together (Flour, baking powder, cocoa power, and salt). Also, grease and flour your baking pan.

2- Using a standing mixer (you may use a hand mixer or a whisk), mix the eggs, sugar, and milk, until combined. 

3- Add the melted mixture gradually, then add vanilla extract and coffee.
4- Add gradually the dry ingredients and mix with the batter Using a spatula or a whisk.

5- Pour the batter equally into the shells and bake for 30 minutes or until a toothpick comes out clean. (baking time may differ so be careful)

6- Cool for some minutes then remove your cakes from the pan and decorate as you like. I choose powdered sugar and canned cherries for a simple decoration.

Enjoy your sweet cakes!

Thursday, January 17, 2013

Tajin of Beef with Peas and Artichokes

     It seems to me that a lot of people like Moroccan cuisine, so I decided to prepare another Tajin for you. If you want to know more about this Moroccan dish, please read my first post: Tajin of Potatoes

     Well, I don't know a Moroccan who does not like Tajin of beef with peas and artichokes! It's one of the most famous actually. I love it, and I like cooking it for my family and my guests too. it's simple, healthy, and extremely delicious. However, I don't cook it in a Tajin all the time, I often use a pressure cooker to save time. So, If you don't have a Tajin, you can try this recipe in a pan, if you have enough time, or a pressure cooker, if you don't. I chose to cook it in a Tajin just to be 90% traditional Moroccan dish. You know what would make it a 100%? a coal fire! I will show you first my small Tajin which I already mentioned in my first post, 

and now here is the gorgeous dish you may want to try soon,


- 300g beef
- 400 to 500g peas 
- Some artichoke hearts (I used 4, you may add more)
- 1 sliced onion
- 2 Tbsp chopped parsley and coriander 
- 2 Tbsp olive oil 
- 2 Tbsp vegetable oil
- 1 quarter of pickled lemon
- 1 cup of water (or as needed)
- Salt, pepper, ginger, turmeric, and a pinch of saffron.


1- Leave the peas, artichokes and the lemon peal aside. Mix all the other ingredients (don't miss the lemon flesh) and cook on low heat until the onion is slightly translucent.

 2- Add water and cover the Tajin (or the pan) then cook for about 30 to 40 minutes or until the meat is almost cooked. (reduce cooking time if you are using a pressure cooker)

3- Place the peas, artichokes, and the lemon peel. Add some water if needed, cover and cook for 20 minutes or until the veggies are done.

That's it, now you may enjoy your fantastic Tajin!



Herb-Scented Chicken Fillet

They say: "Season your fillet with salt and pepper and cook it."
I say: "Sorry, I won't, I like my fillet to be scented and fragrant, and I have a great recipe for that." 

     Yes, today's recipe is easy and delicious. Actually, It's my favorite chicken fillet recipe. Its preparation time does not exceed 15 minutes. However, I like to serve it with pasta or vegetables, but If you are out of time, serve it with a simple salad. You may also substitute chicken fillet for turkey's. So, I hope you enjoy this recipe!


- 300g Chicken fillet
- 1 Tbsp minced garlic
- 1 Tsp dry garlic (can be omitted)
- 1 Tbsp Mustard
- 1 Tbsp Soy sauce 
- 1 1/2 Tbsp Vegetable oil
- 2 Tbsp Creme fraiche (can be substituted for yogurt)
- 1 Bay leaf
- 1 Tbsp Fresh rosemary (or 1 Tsp dry rosemary)
-  Salt, Pepper, Ginger, and Paprika.
* Keep in mind that soy sauce and mustard are salty, so be careful with salt. 


1- Except the creme fraiche, mix all the ingredients in a bowl, season with salt, pepper, paprika, and ginger, then add your chicken fillets and mix well. 

2- In a heated pan, place the fillets and cook from each side for 3 to 4 minutes.

3- Add the creme, lower the heat and cook for another minute or 2, you want the sauce to thicken a little bit. 

It's done! 


Wednesday, January 9, 2013

Deep Fried Eggplant

     Did you know that eggplant is a fruit, not a vegetable? Yes, and it belongs to the nightshade family (Solanaceae). However, this fruit cannot be eaten raw. Its favor is only revealed after it’s cooked. You can do wonders with eggplant, right? Well, I use it a lot, and I think I will be posting a variety of eggplant recipes. Today, I want to show you how to fry this great fruit in a special way. You will love this recipe. The result is a golden, crispy, and delicious appetizer or side dish. 


-  2 big eggplants, sliced
-  1 egg, beaten and seasoned with salt and pepper
-  2 Tbsp All purpose flour (add more if needed)
-  3 Tbsp of bread crumbs (I used scented crumbs)
-  Vegetable oil, for frying


1- Preheat your pan then add enough oil to fry your eggplants.
2- Dip the eggplant slices in the flour, then in eggs, then in the crumbs, thoroughly coat both sides in each step.

3- Deep fry your eggplant slices on each side until golden brown, then place them in a paper towel to drain. 

That's it!