Eagle Ridge NewsInfo about Eagle Ridge and recipes

I have a piece of authentic Moroccan crafts olive bread.?

What dish vegetarian starter and I prepare her? Recipes are welcome!

Morocco Broad beans (beans) Dip Recipe – Besser 1 1 / 2 cups (about 8 oz or 200 g), dried beans 2 cloves garlic 1 / 3 cup oil oil 1 / 4 cup lemon juice 2 tablespoons (or more) reserved cooking liquid 1 1 / 2 teaspoons salt 1 teaspoon ground cumin 1 / 2 teaspoon paprika 1 / 2 teaspoon cumin, paprika, cayenne pepper or additional red pepper and olive oil, chopped parsley or cilantro for garnish for garnish (optional) Soak dried beans overnight in a bowl of water. The next day, drain the beans and peel them. Put the peeled beans in a pot and cover with plenty of water. Bring to a boil over high heat, then reduce heat to medium or medium-high heat, and simmer the beans until tender, an hour or more. Drain the beans, reserving the liquid. Transfer the beans to a food processor and add the garlic, olive oil, lemon juice, 2 tablespoons of the reserved liquid, and spices. Process at high speed until smooth, adding additional liquid if needed to dilute the Bessa. It should be thin enough to pour or spread over a plate. Savor the Bessa, and adjust seasoning if desired. The Bess Reheat and serve hot. Garnish with any of the following: cumin, paprika, cayenne pepper, oil oil, and parsley. ** If you do not want to go that hard, only serve hummus. Easy vegetable tagine __________________________________________________________ 1 / 4 cup olive oil or argan oil 1 onion cut into rings of 4 carrots, peeled and cut into 1 / 8 "thick planks 2 tomatoes, sliced 2 large potatoes, peeled and sliced 1 / 4 "thick 1 1 / 2 teaspoons salt 1 teaspoon ginger 1 / 2 teaspoon pepper 1 / 2 teaspoon turmeric pinch of saffron, shredded (optional) 1 tablespoon chopped parsley or cilantro for garnish Mix the spices with potato slices, and set aside. Pour half of argan oil or vegetable oil in the bottom of a tagine, then the layer of vegetables in this order: onion rings sliced tomato slices carrot potato slices Drizzle the remaining oil on the potatoes. Rinse the spices of the cup holding the potatoes, stirring a cup of water in the bowl. Add this water to the tajine, and deck. Place the tagine in a diffuser low to medium heat and bring to simmer the tagine. It is normal for this to take 15 or 20 minutes so that the patient's stay. Once you hear the tagine simmer, adjust heat to the lowest temperature necessary to maintain a simmer. Allow the tajine cooking stand for about an hour and a half. Make sure the vegetables are tender, and reduce excess liquid if desired. Decorate the sprinkler tajine chopped parsley or cilantro over the potatoes. Serve hot directly from the tajine with crusty bread.

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