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

For decoration:
handful of rose petals
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 chopped rose petals.

Meatballs with  rose petals

Meatballs with rose petals

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



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

Salad with figs  and feta

Salad with figs and feta

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

Redfish with harissa and rose petals à la Ottolenghi

Redfish with harissa and rose petals à la Ottolenghi

Powder the fish fillets with flour. Heat oil in a frying pan and cook the fillets for 2 minutes on each side.

Rose Flavoured  Lemonade

Rose Flavoured Lemonade

Quick and refreshing. All you need to do is add some rose water into this summer drink and your floral beverage is ready to lift up your spirit.