Moroccan carrot soup

Starters (Starter (4 servings))

Ingredients
olive oil
1 large sweet onion, roughly chopped
2 cloves of pressed garlic
400 g carrot, cut into small pieces
5 g grated ginger root
1 small chilli pepper, finely chopped (seeds removed)
black pepper
sea salt
1 tsp coriander powder
1 tsp ras el hanout
½ a tsp cumin powder
1 litre chicken stock
1 dl cream
2 tsp rose water

½ a dl cream
2 tbsp fresh coriander leaves

Preparation

Heat olive oil in a high pan and cook onion, garlic, ginger and red chilli pepper gently. Season with black pepper, sea salt, coriander powder, cumin powder and ras el hanout. After 3 minutes add chicken stock and let it cook gently until the carrots get soft. Mix the soup fine with a hand blender and finish off with cream and rose water.  If necessary, flavour the soup with extra black pepper and rose water. Decorate the soup with some coriander leaves and some cream. Serve the soup with Moroccan bread warmed in the oven and hummus.

Rose water

Rose water

The best rose water is the one that has been distilled, but this is not an easy thing to do by yourself.

Rose Petal Salad with Rucola, Mint and  Celery

Rose Petal Salad with Rucola, Mint and Celery

Take rucola, mint, celery, rose petals and wash and rinse them well.

RHUBARB Pie WITH  PISTACHIOS AND ROSE WATER

RHUBARB Pie WITH PISTACHIOS AND ROSE WATER

For the bottom layer: beat sugar with egg yolk and add water.

Meatballs with  rose petals

Meatballs with rose petals

Mix the beef and minced lamb with eggs, garlic, onion and finely chopped ginger.

LIME YOGURT CAKE

LIME YOGURT CAKE

Preheat the oven to 180°C. Grease a 22 cm baking tin and put baking paper on the bottom of it. Strain flour with baking powder and salt in a bowl. Add ground almonds and granulated sugar and