MOROCCAN RECIPES | BBC GOOD FOOD
Exotic North African dishes that are big on flavour, aroma and spice. Try an easy chicken tagine, or roll up some Speedy Moroccan meatballs.
Provided by Good Food team
Number Of Ingredients 1
JAMES MARTIN'S CLASSIC LEMON DRIZZLE CAKE RECIPE ...
James Martin’s easy lemon drizzle cake recipe, taken from his cookbook Sweet, is perfect for afternoon tea with a proper cup of tea, or to surprise your mum on Mother’s Day. Or, make an impression with this arresting – and yummy – lemon drizzle bundt cake.
Provided by James Martin
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- Heat the oven to 170°C/150°C fan/gas 3 and grease and line the base of a 1kg loaf tin.
- Melt the butter, then allow it to cool slightly. Place the eggs, lemon juice and sugar in a food mixer or large bowl and whisk for a few minutes until totally combined and the sugar has dissolved.
- Whisk the cooled butter and crème fraîche into the egg and lemon mixture, then sift the flour and baking powder over the top and gently fold in. Stir in the lemon zest and spoon into the prepared loaf tin. Place in the oven and bake for 45-60 minutes until golden and risen – the cake should split along its top. A skewer inserted into the centre of the cake should come out clean – if it doesn’t, return the cake to the oven for a further 5 minutes and repeat.
- Remove the cake from the oven and allow to cool in the tin for 10 minutes on a wire rack, then turn out and place back on the rack, over a shallow tray.
- Whisk the icing sugar and lemon juice together in a bowl, then pour the icing over the warm cake. Remove the tray from underneath the rack and pour any excess icing from the tray back into the bowl. Return the tray to sit under the rack and spoon the glaze over the cake once again. Leave on the rack to cool completely before serving.
Nutrition Facts : Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent
More about "moroccan lemon cake recipes"
EASY LEMON DRIZZLE LOAF CAKE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 5
Total Time 1 hours 10 minutes
Cuisine British recipes
Calories 325kcals per serving
- After 20 minutes, mix the remaining lemon zest and juice and 60g granulated sugar, then spread over the top of the loaf. Leave the cake to cool completely on the wire rack, then turn out.
MOIST GINGERBREAD CAKE WITH LEMON GLAZE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 545 per serving
- Place confectioners’ sugar in a bowl, whisk in remaining zest and salt, then lemon juice (add up to 2 additional tablespoons to moisten if necessary). Spread over top of cake, allowing glaze to drip down the sides.
POLENTA CAKE RECIPES | BBC GOOD FOOD
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MOROCCAN LAMB TAGINE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 4.3
Total Time 3 hours 45 minutes
Cuisine Moroccan recipes
Calories 461kcals per serving
- For the last 30 minutes of the cooking time, stir in the chickpeas and lemon juice. Taste and season with salt and pepper. Serve scattered with parsley, coriander, pistachios and pomegranate seeds, with couscous or flatbreads (https://www.deliciousmagazine.co.uk/collections/flatbread-recipes/you could try one of these flatbread recipes) as an accompaniment.
MOROCCAN FISH TAGINE | AMERICA'S TEST KITCHEN
From americastestkitchen.com
Reviews 4.9
Cuisine African
MARY BERRY'S MOROCCAN TAGINE-INSPIRED LAMB STEW | ONE-POT ...
From thehappyfoodie.co.uk
Cuisine Moroccan
Prep time: 30 minutes Cook time: 1 hour 40 minutes–2 hours 10 minutes
Preheat the oven to 150˚c/130˚c Fan/Gas 2.
Heat a deep ovenproof frying pan with a lid, or a large cast-iron casserole dish, over a high heat. Add the oil and the lamb and fry for 3–4 minutes or until the meat is golden brown all over. You may need to do this in two batches. Use a slotted spoon to transfer the meat to a plate.
Add the onions and celery to the pan and fry over a medium heat for 3–4 minutes until starting to soften but not browned. Add the garlic and ginger, then sprinkle in the spices and stir to coat the vegetables. Cook for 10 seconds, add the tomatoes, stock, tomato purée, harissa paste, honey, apricots and preserved lemons. Bring to the boil, stirring, and then return the lamb and any juices to the pan. Season with salt and pepper, cover with the lid and transfer to the oven to cook for 1 hour.
Remove from the oven, stir in the chickpeas and check the seasoning, then return to the oven, uncovered, and cook for another ½–1 hour or until the onions have softened and the meat is tender (see note).
Sprinkle with the chopped parsley and serve with the Nutty Wholemeal Couscous Salad or Moroccan Summer Salad from Quick Cooking.
Mary's wise words:
The cooking time depends on the size of the lamb pieces – smaller chunks may take a bit less time to cook.
CHICKEN WITH ARTICHOKES AND LEMON RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine jewish
- Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.
MOROCCAN FISH TAGINE | AMERICA'S TEST KITCHEN
From americastestkitchen.com
Reviews 4.9
Cuisine African
MARY BERRY'S MOROCCAN TAGINE-INSPIRED LAMB STEW | ONE-POT ...
From thehappyfoodie.co.uk
Cuisine Moroccan
Prep time: 30 minutes Cook time: 1 hour 40 minutes–2 hours 10 minutes
Preheat the oven to 150˚c/130˚c Fan/Gas 2.
Heat a deep ovenproof frying pan with a lid, or a large cast-iron casserole dish, over a high heat. Add the oil and the lamb and fry for 3–4 minutes or until the meat is golden brown all over. You may need to do this in two batches. Use a slotted spoon to transfer the meat to a plate.
Add the onions and celery to the pan and fry over a medium heat for 3–4 minutes until starting to soften but not browned. Add the garlic and ginger, then sprinkle in the spices and stir to coat the vegetables. Cook for 10 seconds, add the tomatoes, stock, tomato purée, harissa paste, honey, apricots and preserved lemons. Bring to the boil, stirring, and then return the lamb and any juices to the pan. Season with salt and pepper, cover with the lid and transfer to the oven to cook for 1 hour.
Remove from the oven, stir in the chickpeas and check the seasoning, then return to the oven, uncovered, and cook for another ½–1 hour or until the onions have softened and the meat is tender (see note).
Sprinkle with the chopped parsley and serve with the Nutty Wholemeal Couscous Salad or Moroccan Summer Salad from Quick Cooking.
Mary's wise words:
The cooking time depends on the size of the lamb pieces – smaller chunks may take a bit less time to cook.
CHICKEN WITH ARTICHOKES AND LEMON RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine jewish
- Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.
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