From Tajine to Oats (Van Tajine Tot Havermout)

Total Page：16

File Type：pdf, Size：1020Kb

FROM TAJINE TO OATS (VAN TAJINE TOT HAVERMOUT) A Marrakesh smoothie, couscous made from cauliflower and the traditional Moroccan b'stilla made from cabbage. For her first cookbook, health coach & lifestyle blogger Jamilia Winwood drew inspiration from her childhood memories of Morocco. As a young girl, Jamila spent all her summer vacations visiting her grandparents, in a small village in the northern part of Morocco. "My dad grew up as a true Berber farmer. I was proud and curious to learn how he and my grandfather harvested the olives and almonds, how they churned the goat milk to make butter out of it and how my mother and grandmother made the most wonderful dishes from these ingredients." It were these summers that made Jamila so passionate about pure and fresh ingredients. When she first got the idea for this book she decided to travel back to Morocco to get inspired for healthy dishes: "The northern part of the medina, the historical town centre, consists of many markets (souks). Together, they form the biggest covered market of Africa. I love getting lost here for hours and hours, just to see where it brings you. Especially the souk on the famous Djemaa el-Fna square is amazing. Here, you find a colourful mix of all sorts of vegetables and fruits and you are surrounded by the wonderful aromas of fresh herbs and spices." This journey and Jamila's memories of her summer vacations in Morocco resulted in a beautiful collection of healthy recipes with a Moroccan touch. Van Tajine tot Havermout has been published in June 2016. The book is sold in several Dutch bookstores and in the ROSE stories webshop. Please note that this edition will be only available in Dutch. When successful, we will start launching an English version too. Hoogte Kadijk 143/F19 [email protected] KvK 60967242 1018 BH Amsterdam www.rosestories.nl IBAN NL64TRIO0254428916 .

Copy Link

Recommended publications

Pearl Couscous with Roasted Pumpkin and Chorizo (Serves 4)
Pearl couscous with roasted pumpkin and chorizo (serves 4) Ingredients: 500g pumpkin, peeled, seeded and cut in to 1cm cubes 2 large zucchini 225 g pearl couscous 1 chorizo, thinly sliced (125g) ½ cup chopped fresh coriander ¼ cup lemon juice 1 teaspoon smoked paprika 1 tablespoon olive oil Modifications 1 punnet cherry tomatoes (prick these with a knife and add them to the tray) 1 medium eggplant, cubed to 1cm pieces and added to tray for baking Method: Preheat oven to 200C. Line a baking tray with baking paper. Spread the pumpkin, zucchini, tomatoes and eggplant on the tray. Spray with oil and season with pepper Cook couscous in saucepan of boiling water for 10mins or until tender. Drain. Heat a non-stick frying pan over medium-high heat and stir chorizo for 3-5mins or until golden. Combine couscous, baked vegetables, chorizo and coriander in a large bowl. Whisk the lemon juice, oil and paprika in a jug and add to the bowl and stir. Sprinkle with some baby spinach. About this recipe: - Pearl (also known as Israeli) couscous is a handy grain to try – couscous is a medium GI grain, pearl couscous is a low GI grain - Adding more vegetables adds fibre and flavour to the dish as well as adding more volume to the meal without increasing the energy to kilojoules greatly. Nutrition (per serve after modification) Energy: 1957kJ (468 calories), 59g carbohydrates, 7.3g fibre, 16g protein, 16g fat, 3g saturated fat, 342mg sodium. Sources: Calorie King Australia, NUTTAB Recipe adapted from: Australian Good Taste - February 2013 http://www.taste.com.au/recipes/32447/pearl+couscous+with+roasted+pumpkin+and+chorizo .
[Show full text]
CATERING MENU Table of Contents
CATERING MENU Table of Contents Canapes Menu ................................................................................................................................................ Canapes Packages ............................................................................................................................. 3 Cold Canapes ...................................................................................................................................... 4 Hot Canapes ........................................................................................................................................ 5 Fancy Canapes .................................................................................................................................... 6 Dessert Canapes .................................................................................................................................. 7 Buffet Menu ...................................................................................................................................................... Starters .................................................................................................................................................. 8 Salads ................................................................................................................................................... 9 Mains ............................................................................................................................................. 11-12
[Show full text]
ENTRÉES • ENTRÉES FROIDES • Salade Méchouia 7.9€ • Salade De Tomates 5.5€ • Salade Mixte Végétarienne 7
ENTRÉES • ENTRÉES FROIDES Concombre, poivrons, tomates, oignons, œuf, thon, olives - cucumbers, sweetpeppers, tomatoes, onions, hard boiled egg, tuna fish and olives • Salade méchouia 7.9€ Tomate, oignon, poivron grillé, thon, œuf, huile d'olive • Salade de tomates 5.5€ Tomato salad, vinegar dressing • Salade mixte végétarienne 7€ Carottes râpées, tomate, oignon, concombre • Salade tunisienne 6.5€ Concombre, poivron, tomate, oignon, œuf, thon, olives • Assortiment "CHEZ JAAFAR" 16.2€ Salade méchouia, salade tunisienne, brick œuf-thon • Assortiment à la tunisienne 16.5€ Salade méchouia, 2 mini bricks, morceau de tajine • ENTRÉES CHAUDES • Brick à l'oeuf et au thon 6.5€ Pâte feuilletées farcie d'un œuf, de thon, de pommes de terre et de persil puis dorée dans l'huile • Brick kefta 7€ Pâte feuilletée farcie d'un œuf, de viande de bœuf hachée et de persil puis dorée dans l'huile • Chorba soupe tunisienne 6.5€ Petites nouilles, céleri, persil, agneau • Merguez grillées la paire5€ TAJINES • Tajine d'agneau aux pruneaux et amandes 15.9€ Agneau, pruneaux, amandes, oignons, sésame, pommes de terre • Tajine d'agneau aux figues sèches et noix 15.9€ Agneau, figues sèches, noix, oignons, pommes de terre • Tajine d'agneau aux noix et aux raisins 15.9€ Agneau, oignons, raisins secs, sésame, pommes de terre • Tajine de poulet aux citrons confits et olives 13€ Poulet cuit au safran, oignon, olives, citrons, pomme de terre • Tajine de poisson 16€ Poisson ( selon arrivage), oignons, citrons, pomme de terre • Tajine de boulettes aux légumes 13€ • Tajine
[Show full text]
ESCORTED JOURNEYS COLLECTION 2019/20 DISCOVER the WORLD 2 ESCORTED JOURNEYS COLLECTION 2019- 2020 3 Magnificent Europe River Cruise
ESCORTED JOURNEYS COLLECTION 2019/20 DISCOVER THE WORLD 2 ESCORTED JOURNEYS COLLECTION 2019- 2020 3 Magnificent Europe River Cruise ...................................14 Panoramic Rockies and Alaskan Cruise ......................16 Japan Discovery ............................................................18 Beijing to St Petersburg ................................................20 Hong Kong International Horse Racing ............................22 Russian Waterways .......................................................24 Tuscan Experience ........................................................26 Croatia and the Adriatic .................................................28 The Five 'Stans ..............................................................30 Experience Egypt ..........................................................32 Discover Persia .............................................................34 Canberra Floriade ..........................................................36 Simply Sicily ..................................................................38 Western Australia Wildflowers .......................................40 Discover Turkey .............................................................42 Northern Territory and the Ghan ....................................44 Europe Christmas Markets ............................................46 In Search of the Northern Lights ...................................48 Nordic Winter Adventure ...............................................50 Classic Antarctica .........................................................52
[Show full text]
Wedding Collection Updated 06.10.19
Expect no more. This is happiness. Wedding Collections 1440 Ocean Drive, Miami Beach, FL 33139 Memorable Miami Weddings Begin at The Betsy… The Betsy – South Beach is a refined beach-side haven where weddings and commitment ceremonies unfold with effortless ease. Unique venues, stunning views, world-class catering by Laurent Tourondel, a dedicated team and an atmosphere of vintage glamour make The Betsy the perfect place for your special day. Included with your collection One hour of Passed Hors D’oeuvres Dinner service for a plated or buffet menu Custom Wedding Cake Four hours of Super Premium Open Bar Wine Service with Dinner Champagne Toast Coffee & Tea Service with Dessert Your choice of solid colored Linen, Napkin, & Chairs Classic Hotel China, Silverware, & Glassware Menu tasting for up to four (4) people Complimentary 1 night suite for the wedding couple Prices are subject to 23% service charge and 9% sales tax Passed Hors D’oeuvres Choice of four (4) items CHURRASCO STEAK CROSTINI SEAFOOD CEVICHE tomatillo green chimichurri, pickled jalapeño octopus, snapper, shrimp, scallops, coconut milk, citrus, chili SHORT RIB CUMIN TAQUITOS radish, cilantro, avocado, pico de galo BACALAO FRITTERS piquillos crema BURRATA & PROSCUITO balsamic vinegar & basil pesto AHI TUNA TARTARE avocado, soy-ginger dressing FILET MIGNON caramelized onions, peppercorn sauce, SPICY SALMON TAQUITOS watercress sushi rice, avocado, cilantro PARMESAN RISOTTO ARANCINI FRIED ROCK SHRIMP oregano-tomato compote tossed in yuzu-Sriracha mayonnaise GRILLED FIGS & GORGONZOLA
[Show full text]
Cultural Identity Construction in Russian-Jewish Post-Immigration Literature
Cultural Identity Construction in Russian-Jewish Post-Immigration Literature by Regan Cathryn Treewater A thesis submitted in partial fulfilment of the requirements for the degree of Doctor of Philosophy Department of Comparative Literature University of Alberta © Regan Cathryn Treewater, 2017 ii Abstract The following dissertation examines narratives of immigration to Western Europe, Israel and North America authored by Russian-speaking writers of Jewish decent, born in the Soviet Union after World War II. The project seeks to investigate representations of resettlement experiences and cultural identity construction in the literature of the post- 1970s Russian-Jewish diaspora. The seven authors whose selected works comprise the corpus of analysis write in Russian, German and English, reflecting the complex performative nature of their own multilayered identities. The authors included are Dina Rubina, Liudmila Ulitskaia, Wladimir Kaminer, Lara Vapnyar, Gary Shteyngart, Irina Reyn, and David Bezmozgis. The corpus is a selection of fictional and semi- autobiographical narratives that focus on cultural displacement and the subsequent renegotiation of ‘self’ following immigration. In the 1970s and final years of Communist rule, over one million Soviet citizens of Jewish heritage immigrated to Western Europe, Israel and North America. Inhospitable government policies towards Soviet citizens identified as Jewish and social traditions of anti-Semitism precipitated this mass exodus. After escaping prejudice within the Soviet system, these Jewish immigrants were marginalized in their adopted homelands as Russians. The following study of displacement and relocation draws on Homi Bhabha’s theories of othering and unhomeliness. The analyzed works demonstrate both culturally based othering and unhomely experiences pre- and post-immigration resulting from relegation to the periphery of society.
[Show full text]
Medallions of Lamb and Couscous Vegetables with Ras El-Hanout Jus by VALERIE RADOU
Medallions of lamb and couscous vegetables with ras el-hanout jus by VALERIE RADOU LAMB: 600g boned saddle of lamb (with trimmings) 1 tbsp tomato purée 1 tsp ras el-hanout 1/2 onion 1 garlic clove Olive oil Butter Peel and finely chop the onion Crush the garlic clove Brown the lamb trimmings, onion and garlic Deglaze with water until the ingredients are covered Add the spices and the tomato purée Leave to simmer for 20 minutes Strain off the liquid and reduce by 2/3 Whisk in the butter VEGETABLES: 1 handful broad beans 2 spring onions 80g chick peas 160g semolina 200g carrots 160g vegetable stock 200g red and yellow peppers Salt, pepper 1 head celery Olive oil 200g courgettes Wash and peel the carrots, celery and peppers. Dice the vegetables. Chop the spring onions then sweat them in olive oil, add CRUNCHY DATES WITH CANDIED LEMON AND MINT: the vegetables, season, then cook for 10 minutes. 4 Medjool dates Brik pastry sheets Wash the courgettes and remove the ends, slice them finely 1 small candied lemon 1 knob of butter at room temperature, olive oil with a mandolin, then blanch in salted water. 10 mint leaves Salt Freshen and drain off the water on an absorbent cloth. Spread out the courgettes, arrange the vegetables and roll In a food mixer, process the dates, add the chopped candied lemon peel, sliced mint leaves and them up. butter. Season. Blend the chick peas to a creamy paste. Spread out the brik pastry sheets, place the date cream inside each one, and close up.
[Show full text]
To View the Menu
Jet Gourmet This form can be used to place your order. Simply indicate next to each item how many portions are required. Order header sheet Use this sheet as the first page of your faxed/e-mail order From Contact tel. Tail sign Delivery date Delivery time Take off time Handling agent Total fax Total crew Special Services Dishwashing EQUIPMENT ONBOARD (please indicate) Microwave Laundry Oven Flower Arrangements TOTAL NO. OF FAXED/PAGES: x Dry Cleaning Newspapers & Magazines Please copy this form for future orders. Spare forms can be downloaded from www.catering.com Disposable Equipment To discuss your order please contact one of our team China Tel: 972-(0)3-977-3333 Fax: 972-(0)3-977-3338 Glassware e-mail: [email protected] www.cateringtlv.com Cutlery SALADS "Anti Pasti" Israeli salad Jet Gourmet Endive salad Fennel shavings Tomato and Buffalo mozzarella New potato salad Cherry Tomato salad Green salad COLD APPETIZERS Ceasar salad Grilled asparagus Tabule salad Portabella mushroom Grilled artichoke Red and yellow marinated pepper Assorted middle eastern salads Lobster tail medallions Eggplant and ricotta gateau SOUPS Calamari stuffed and grilled Seafood platter Sweet potato soup Guacamole Spicy lamb soup Balik salmon Jerusalem artichoke soup Ceviche of fresh sea fish Sea food minestrone Smoked salmon capriccio Tomato soup Sliced pink seared tuna Tomato pepper soup Lobster seafood and avocado cake Chilled garden pea soup Goose liver pate Gaspacho soup Roasted herb crusted duck breast Tzatziki Beef tenderloin Vine leaves Special
[Show full text]
Entrantes Clásicos –Classic Beginning Humus Ensaladas- Salade
Entrantes Cl á sicos – Cla s si c Beginning Entrantes Variados (tabule, zelouk, humus y chekc h ouka) 16,50 € Incoming Varied (Tabule,zelouk, humus and chekchouka Pastella Farci (Hojaldre, pollo y almendras) 16,50 € Pastella Fraci (Pastry, chicken and almonds) Brik Moghrebine (hojaldre,carne picada y huevo) 16,50 € Moghrebine Brik (Puff pastry, beef minced meat and egg) Hojaldre Al - M ounia (Ternera), Servida con ensalada Oasis. 16,50 € Al - Mounia pastry (V eal), Served with Oasis salad Briwat de Verdura (Hojaldre, fideos y verduras) 12,75 € Briwat (Pastry, noodles and vegetables) Chekchouka (tomate, calabacin, cebolla, pimiento verde, huevo) 14,00 € Chekchouka (Tomato, zu c chini, onion, green pepper, egg) Zelouk (Crema de berenjena y tomate) 12,50 € Zelouk (Eggplant with tomatoes cream) Sopa Harira (Legumb re, carne picada y pollo) 10,00 € Harira soup (Legume, beef minced meat and chicken) Humus Humus Clásico (Crema de garbanzos, Tahini , Ajo y Piñones) 12.50 € Classic Humus (Cre am of chikpea, Tahini , Garlic and pinions ) Humus Merzouga (Crema de garbanzos, Tahini, Ajo negro y Piñones) 12.50 € Merzouga Humus (Cream of chikpea, Tahini, black Garlic and pinions) Humus Tunecino (Crema de garbanzos, Tahini y Harissa) 12.50 € Tunisian Humus (Cre am of chikpea, Tahini and Harissa) Humus Tapenade (Crema de garbanzos, aceitunas negras y pimiento rojo asado) 12.50 € Tapenade Humu s (Cre am of chikpea, Black olives and roasted red pepper ) Ensaladas - Salade Ensalada Oasis Oasis Salade 10,25 € Ensalada Tabul é Tabule Salade 10,25 € Ensalada
[Show full text]
Sweet Dates to Eat : a Ramadan and Eid Story Ebook
SWEET DATES TO EAT : A RAMADAN AND EID STORY PDF, EPUB, EBOOK Jonny Zucker | 24 pages | 01 Sep 2005 | Frances Lincoln Publishers Ltd | 9781845072940 | English | London, United Kingdom Sweet Dates to Eat : A Ramadan and Eid Story PDF Book Be the first to write a review About this product. During the Persian empire, this dish was sweetened with honey and chilled in snow. This dish takes a lot of effort to prepare the cake and is traditionally seen as a delicacy reserved for special occasions. This is a hearty Ethiopian stew or curry prepared with chicken and is typically eaten with the classic sourdough-tasting bread, injera. The origin of this dish is unknown, yet some have attributed this dish to the Lebanese cuisine. This sweet pastry is the Middle Eastern version of the cheese cake. Qatayef is an Arab dessert commonly eaten during Ramadan. Here are some foods which are eaten to celebrate Eid al Fitr. Activism Lookbook. Quick View Festival Time! Prev NEXT. Originally Persian, Bastani is a Middle Eastern ice cream. Promoted Listen to the latest songs , only on JioSaavn. Your email address will not be published. Typically seen in Indonesia, this dessert is an Indonesian take on traditional Dutch layer cakes. We hope to reinstate this as soon as possible in January Be the first to write a review. Spice cookies Image description: Cookies with Eid Mubarak decorative icing on it. Made from eggs, sugar, rosewater, vanilla, pistachio, milk and saffron, bastani has a sorbet feel. Ahsoka by E. About this product. Many cultures and religions use fasting for this purpose.
[Show full text]
Read PDF Version
Collagen Lactose Summer 2020 Wheat 6 Chronicles 10 Intolerance 14 53 HalalA Publication of the Islamic Food Consumer and Nutrition Council of America Magazine 18 The Cuisine of Lebanon Summer 2020 | HALAL CONSUMER 1 J&M® halal certified meals use only wholesome ingredients and have NO MSG, NO SOY, and NO ARTIFICIAL FLAVORS OR COLORS. Each meal is fully cooked and is conveniently packaged in either 10 oz. (283 g) microwaveable serving dishes or 8 oz. (227 g) travel and camping pouches. Reheat to eat in minutes. LAMB & LENTIL STEW: Tender lamb joins a medley of tomatoes, BEEF STEW: A satisfying and delicious stew! It has chunks of lentils, onions, chickpeas, zucchini and red and green sweet lean beef, with potatoes, sweet peppers, tomatoes, cabbage, peppers. Aromatic herbs and spices invite all to taste and enjoy zucchini, chickpeas and carrots in a flavorful sauce. this truly delicious meal. OLD WORLD STEW: Chunks of lean beef, with brown rice, LAMB & BARLEY STEW: Tender lamb, combined with barley, tomatoes, zucchini and pinto beans. The sauce is seasoned with eggplant, red and green sweet peppers, zucchini and onions, the aromatic flavors of the Middle East. create a true culinary delight! A scrumptious meal with a variety of textures, it is deliciously seasoned with herbs and spices of PASTA WITH GARDEN VEGETABLES: This delicious and the Middle East. robust meal has rotini pasta with peppers, mushrooms, MY KIND OF CHICKEN®: A favorite combination of chunks of zucchini and tomatoes. It is perfectly flavored with light and dark chicken meat with brown rice, peas and carrots in traditional Italian seasonings.
[Show full text]
Glycemic Index Food Guidepdf
Milk, Alternatives and Other Beverages Low Glycemic Index Medium Glycemic Index High Glycemic Index Glycemic Index Food Guide (55 or less) (56 to 69) (70 or more) Choose Most Often Choose Less Often Choose Least Often The glycemic index (GI) is a scale that ranks a Diabetes Canada recommends choosing carbohydrate-containing food or drink by how much lower GI foods and drinks more often to help Almond Milk Rice Milk it raises blood sugar levels after it is eaten or drank. control blood sugar. Cow Milk Foods with a high GI increase blood sugar higher (Skim, 1%, 2%, Whole) Work with your Registered Dietitian to add foods and faster than foods with a low GI. Frozen Yogurt and drinks to your lists, create action plans that Greek Yogurt There are three GI categories: include choosing lower GI foods, adapt your Soy Milk favourite recipes, and ﬁ nd ways to swap/substitute Yogurt (Skim, 1%, 2%, Whole) low GI foods into your meal plan. Additional foods: Additional foods: Additional foods: Checking your blood sugar before, and 2 hours 1. 1. 1. after, a meal is the best way to know how your body 2. 2. 2. handles certain foods and drinks. 3. 3. 3. Milk, alternatives, and other beverages listed include ﬂ avoured (e.g. chocolate), sweetened and Green = Go unsweetened varieties. Low GI (55 or less) Choose Most Often Vegetables Milk Yellow = Caution Meat and Alternatives Medium GI (56 to 69) Choose Less Often Low Glycemic Index Medium Glycemic Index High Glycemic Index Red = Stop and think Grains and Meat and High GI (70 or more) Choose Least Often Starches Alternatives (55 or less) (56 to 69) (70 or more) Fruit Choose Most Often Choose Less Often Choose Least Often Foods in the high GI category can be swapped with foods in the medium and/or low GI category Baked Beans Lentil Soup (ready-made) to lower GI.
[Show full text]