Saturday, 23 November 2013

A Taste of Morocco.......Tagines simple…so delicious!

The name Tagine...historically Berber... comes from the vessel it is cooked in; usually made from clay. The lower half is a round dish with low sides, the lid is a domed cone which traps the condensation from the cooking and returns the liquid to the contents, thus proving moisture during the cooking which can be an hour or more (sometimes all day).
The lid is removed for serving. It is a communial dish usually served with bread.

Selling Tagines in Marrakech City

The traditional method of cooking with a tagine is to place it over bricks of charcoal. These are purchased specifically for their ability to stay hot for hours.
In some areas the farmers make their own charcoal.
A meal by the road side!

Tagines for sale in a pottery

Their Kiln

...and the rejects?
It seems everywhere you go in Morocco you will come across Tagines cooking!

A Tagine lunch by/in the River

Couscous is also served in a Tagine

If all this has made you are some recipes.....

Chicken Tagine with Preserved Lemons and Olives

Moroccan Couscous with Seven Vegetables

Mrouzia Recipe - Moroccan Lamb Tagine with Raisins, Almonds and Honey

Friday, 15 November 2013

My Waterlily Handbag Part 4

My Waterlily Handbag is nearly finished!

I have attached the leaves and stitched in the veins

Next stage.... working out how to attach the flower and make the centre...I decided to use gold coloured satin cord and yellow glass beads.

Sewing the lining and making pockets for phone, purse and notebook..... masses of room left !

The flower is now completed

Lining finished...the outside has now to be padded and interlined.

Watch this space for the final pictures!

Part one  My Latest Hand Bag Ideas...Waterlilies

Part two  My Waterlily Hand Bag

Part three   My Waterlily Hand Bag