Moroccan carrot soup

Starters (Starter (4 servings))

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


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.

Salad with figs  and feta

Salad with figs and feta

Make the dressing by mixing olive oil, lemon juice, honey and garlic.



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

Summer rose drink

Summer rose drink

Mix the tonic and the spring water in a large can. Add to taste some rose syrup or rose water.

Festive aperitif drink

Festive aperitif drink

Put some rose petals in a glass of cold dry white wine or prosecco, let it sit for couple of minutes before serving.

Meatballs with  rose petals

Meatballs with rose petals

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