Preserved Lemons - how to make them

Rick Stein said in his book 'Mediterranean Escapes' (the one that made me buy a Tagine) 'Preserved lemons are necessary for Moroccan cooking'. So, a few weeks ago I put some in a Kilner jar along with lots of salt, olive oil, vinegar and a few bay leaves. 


And they are now ready to use! But as I'm working this week I will not be doing anything with them until Thursday.
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I seem to have bought a Tagine!

I'm starting this food blog that probably only my mum will ever look at - but hey ho here I go!

I recently bought Rick Stein's cookery book 'Mediterranean Escapes' which is filled with the yummiest recipes from the Med which of course includes Morocco. Well as you can imagine, I just had to buy a Tagine!


I looked on the net for ages trying to decide the best one to buy. In the end I thought this one was the best. It's made by 'Emile Henry' and had the best customer reviews.

The first recipe I tried was, of course from my newly purchased Rick Stein book.
I made Spicy Egg, Meatball and Tomato Tagine (Kefta Mkaouara) which I will do a post about soon.

 
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