And some recipes now, straight from my breakfast table:
1kg of oranges
Squeeze the oranges and cut the zest
Add the sugar, and
for taste) with oranges and zest
Cook the mixture over high heat for + -1 hours
Cool and put it in the refrigerator for 12 hours.
1kg of strawberries
Cut the strawberries into small pieces
Mix strawberries with sugar, And
Cook over high heat for + -1 hour and remove foam regularly.
1 / 2 kg flour
Put the flour into a bowl, add salt and
water gradually until a ball of dough.
On an oiled surface make small individual balls of dough
Roll out each ball on an oiled surface
Fold the sides to form a square.
Bake in a preheated skillet with a little butter.
Serve with jam.
1 teaspoon yeast
1 packet of vanilla sugar
1 pinch salt
Dissolve yeast in water, mix with flour, salt and semolina.
Add water gradually until
obtaining a slurry but velvety texture.
Cover and let ferment at room temperature for 2h-1h30
In order to double the initial volume.
In a preheated skillet with a little
butter cook the pancakes on one side.
Mix melted butter with honey on a plate put them in the pancakes, turning so that the honey spread everywhere.
1/2 kg almonds
1/2 kg liquid honey
1/2 litre argan oil
2 pinches of cinnamon
Fry the almonds in peanut oil before
chop finely in a blender and mix with honey and cinnamon.
Pour argan oil gradually until a homogeneous mixture.
Amlou is eaten with black bread. It is a rich food
which is consumed more in winter.
300g of dried beans
1 clove garlic
1 tablespoon ground cumin
1 teaspoon paprika
8 tablespoons olive oil
Salt and pepper
Place the beans to cook in a large pot of
salted water for about 35 minutes.
After cooking, drain the beans then pass through blender with the garlic.
Put everything in a saucepan with the cumin, pepper, olive oil
Season to taste