Orange Saffron Olive Oil Cake

Ingredients

• 3 large oranges whole (organic)

• 200g almond flour

• 50g whole wheat flour

• 300g coconut sugar

• 200ml of extra virgin olive plus more for coating the pan

• 4 eggs

• 0.5 grams of saffron

• 6g of baking powder

• 1 tsp salt

  Cake Topping:

• 1tbsp olive oil

• 2 tbsp honey

• 1 cup Golden raisins or figs

• 1 cup sliced roasted almond

• 1 cup roasted walnuts

Method

1. Put the oranges in the blender with half of the saffron and turn into a thick puree.

2. In a bowl mix the olive oil, the saffron. Gradually add the oranges. then the coconut sugar.

3. Add the four eggs one at a time.

4. In a separate bowl add the flour, the baking powder, and salt and whisk until all dry ingredients are combined.

5. Mix dry and wet ingredients together until well incorporated.

6. Use a cake pan or a cast iron skillet and oil it very well. Lightly coat it with coconut sugar. Pour the cake batter and bake at 372F for 40min.

For the glaze:

Lightly warm honey and add soaked golden raisins, and roasted nuts of your choice.

Brush the top and sides of the cake with the honey and top with the roasted nuts and raisins.

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Ras el Hanout Tahini Apple Cake

A cake for the holidays using Tahini, Buckwheat Honey, and Ras el Hanout. Other elements include brown butter organic apples, crème fraiche, fresh ginger, lemon, whole sesame seeds, and brown sugar. This cake is unique in flavor from the first 3 niche ingredients. The fresh ginger and lemon accent the apples and brown butter. The sesame seeds on top provide a textural difference that is welcomed. Very tasty served with a dollop of creme fraiche. Extra tahini is applied while warm for a nice play on a glaze or icing. And of course a drizzle of honey is also a welcome addition although completely optional. Red apples like the Arkansas Black variety are what I used. The skin on adds a nice touch. Small’s Farm all purpose flour was used. You can also swap out crème fraiche for yogurt or sour cream. 

Serves 8-12 (9 inch cake)

Essential equipment needs:

• 9 inch cake pan

• Parchment paper

• Pan spray

• 2 quart sauce pan with lid

• Whisk

• Silicone spatulas

• Sifter

• Microplane or fine grater

Preheat oven to 325 f/162 c

Baking time 1 hour

Active time 20 minutes 

INGREDIENTS

• 250 g apples, diced, 1 mega apple or 2 regular sized

• 10 g ginger, freshly grated

• 1 lemon, zested and juiced

• 1.5 g ras el hanout (1 teaspoon) 

• 225 g all purpose flour

• 10 g baking powder (2 teaspoons)

• 4 g salt (1 teaspoon) 

• 180 g brown sugar

• 150 g crème fraiche

• 120 g tahini, plus extra for the glaze

• 85 g buckwheat honey, plus extra for the glaze

• 2 eggs, large

• Raw sesame seeds, as needed for the top

METHOD

Step 1 Prepare pan

Butter or spray a 9 inch round cake pan with the bottom lined with a parchment circle. 

Step 2 Prepare apples

250 g apples, diced, 1 mega apple or 2 regular sized

10 g ginger, freshly grated

1 lemon, zested and juiced

1.5 g ras el hanout (1 teaspoon) 

Dice apples to about ½-¾ inch cubes. Place apples into a medium sized bowl. 

Grate ginger onto the apples. Grate lemon zest onto apples and strain in the lemon juice from the whole lemon. Add the ras el hanout and toss to combine. 

Step 3 Cook apples 

Brown butter in a pan over medium high flame and when butter foams drop flame to medium. Continue to cook while whisking until brown and toasty. This can take 5-10 minutes depending on how the heat is applied. Add apple mixture, cover with the pan lid, turn flame down to a low and cook for 5 minutes. Remove the lid and set aside. 

Step 4 Sift dry mix

225 g all purpose flour

10 g baking powder (2 teaspoons)

4 g salt (1 teaspoon) 

Sift the flour, baking powder, and salt into a large mixing bowl using a fine mesh strainer. Set aside. 

Step 5 Combine wet mix

180 g brown sugar

150 g crème fraiche

120 g tahini

85 g buckwheat honey

2 eggs, large

In a medium sized bowl whisk together brown sugar, crème fraiche, tahini, honey, and eggs until smooth and well combined. 

Step 6 Marry the mix

Raw sesame seeds, as needed for the top

Add the wet ingredients to the bowl of dry ingredients and fold together with a silicone spatula. Adding wet to the dry in this manner prevents any flour lumps and creates a smooth uniform batter. 

Mix until just combined and a smooth batter is formed. Do not over mix. You will continue mixing when adding the apple mixture.

Lastly fold in the apple mixture until evenly dispersed into the batter. Pour batter into the prepared pan and top with raw sesame seeds. 

Step 7 Bake the cake 

Position rack to the center. 

Bake the cake in a preheated

325 f/162 c oven for 1 hour or until the center springs back when gently pushed in the center. Remove cake onto a wire rack to cool. 

Step 8 Glaze (optional) 

tahini, about ¼ cup

honey, as needed 

While the cake is still warm, preferably right out of the oven, spoon tahini on top and spread to the edges. Drizzle with some honey. 

Step 9 Slice and enjoy

Enjoy cake while still warm or allow it to cool before slicing. Serve with a dollop of crème fraiche and a cup of tea or coffee.

Storage 

Store at room temperature for up to 5 days. Wrap only after completely cooled. Cake will stay moist the whole time and will actually improve after resting a day or so. 

Honey & Harissa Roasted Carrots

Ingredients

• 2-3 tbls buckwheat honey

• 2 tbls butter

• 1/8c extra virgin olive oil

• 1 tbls harissa

• 1-2 tbls dukkah

• 1 bunch of carrots

• pinch sea salt

• pinch black pepper

Method

1. Preheat the oven to 450°F.

2. Mix together the olive oil, honey and harissa along with the salt and pepper to taste. Save a couple tablespoons to glaze the rest with the carrots towards the end.

3. Pour mixture over carrots on a rimmed baking sheet and cover with foil. After 15mins remove the foil and pour the rest of the glaze and add the butter over the top. Roast the carrots another 5 mins or until golden. Sprinkle dukkah and more salt and pepper to finish

4. Optional: serve with Greek honey mixed with 1-2tbls of honey

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Baked Chermoula Steelhead Royale

Ingredients

• 2lb 1 Steelhead filet deboned

• 1 lbs. fresh medium shrimp

• 2 tbsp olive oil

• salt and pepper

Chermoula Sauce:

• 1 large clove garlic (pressed)

• 1 large handful of parsley (finely chopped)

• 1 large handful of cilantro (finely chopped)

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1 tbsp Harissa

• 1 tsp Chermoula

• 1 tbsp water

• 3-4 Saffron threads

Vermicelli Filling

• 6 oz. Chinese vermicelli (bean thread or rice vermicelli)

• 1 tablespoon Harissa (or to taste)

• 1 teaspoon Chermoula

• tomato sauce (recipe above)

• reserved liquids from cooking the seafood

Method

Make the Chermoula Sauce

1. In a bowl mix the chermoula, harissa, herbs, olive oil, water, garlic, salt and half amount of the fresh herbs. Mix well until you have a nice thick marinade.

2. Using a brush, ensure the entire fish is covered in the marinade. Let it sit for at least 30 minutes.

3. Preheat the oven to 400 and bake for 20min. Might be less or more depending on the thickness of the filet. Ours was perfect at 20 min.

Cook the shrimp and vermicelli

1. Heat a large skillet over medium-high heat. add shrimp a little bit of the marinade and gently cook for 3-5 minutes and add the shrimp. Remove the shrimp from heat.

2. Boil some hot water and cook noodles to package directions.

3. Drain the noodles and cut with scissors to 1-2 inches size pieces. Add the noodles to the shrimp mixture. Add the rest of the herbs, Marinade and toss well until the vermicelli soak up the marinade color.

4. Once the fish is cooked, lay on a serving platter. Pour the chermoula shrimp and noodles on top. Serve with some lemon wedges.

Roasted Delicata Squash with Tahini and Nigella

Ingredients

• 1 large Delicata squash

• 2 Tbls olive oil

• Salt to taste

• 2 slices thin cut red onion

• 1 tsp Nigella Seeds

Honey Tahini Dressing

• 3 Tbs Tahini

• 2 Tbs Buckwheat honey

• 1 Tbs olive oil

• 1/2 cup of cold water

Method

1. Preheat oven to 400 degrees and line a baking sheet parchment paper.

2. Cut Delicata squash in half lengthwise, then remove seeds, and cut into circles of 1/4 inches.

3. Place squash on parchment and drizzle with olive oil and season with saltroast for 30 minutes until soft and nicely browned on the bottom.

4. Thinly slice onions and set aside.

5. Mix tahini, honey, olive oil, and water in a small container and stir with a fork until well combined. Add more water and whisking power if you like a thinner dressing.

6. On a serving platter arrange the thin sliced onions, the delicata slices and drizzle the dressing on top.

7. Sprinkle the nigella seeds on top.

Harissa Roasted Potatoes

Harissa Mussels and Harissa Roasted Potatoes

Ingredients

• 8 medium Yukon potatoes (peeled and cut into cubes)

• 2 Tbsp olive oil

• 3 minced garlic cloves

• 2 tsp Harissa

• 1 cup chopped cilantro

• Lemon wedges (for serving 1/4 tsp tomato paste)

Method

1. Preheat the oven to 450°F

2. Place the potatoes on the baking sheet in one layer, drizzle 1 tablespoon olive oil on top and season with salt. Roast until the potatoes are golden brown, turning them after 15 minutes to allow equal browning on all sides.

3. Meanwhile, heat the remaining 1 tablespoon olive oil in a small pan. Add the tomato paste the garlic, half the harissa and half the cilantro. Cook until the garlic is golden in color, about 2 minutes; remove from heat.

4. When the potatoes are roasted, transfer the garlic mixture on top of the potatoes and toss with the remaining cilantro and the harissa.

5. Serve warm on a platter along with the lemon wedges on the side.

Harissa Mussels

Harissa Mussels and Harissa Roasted Potatoes

Ingredients

• 2 lbs mussels

• 1/2 shallot (chopped finely)

• 1 cup white wine

• 1 tbsp Harissa (you may add more at the end for more heat if you wish)

• 1 tsp Aleppo Pepper

• 3 tbsp olive oil

• 1 cup white wine

• 10 parsley sprigs + more for garnish

Method

1. Scrub each mussel and rinse well. Pull the beard off the mussel and place all cleaned mussels in a bowl filled with cold water.

2. In a pot, bring the olive oil, shallots, wine, harissa, and parsley and salt and pepper to a boil. Allow to reduce slightly (about 4-5 minutes).

3. Use your hands to remove the mussels from the water and rinse them well in a colander.

4. Add the mussels and close lid on the pot. Let cook for about 5 minutes or until the mussels all open. Remove any mussels that didnt open. Add the aleppo pepper just before removing from heat. Toss gently.

5. Serve the mussels bowls. Add the broth on top. Garnish with parsley and serve with your favorite bread.

See Harissa Roasted Potatoes recipe pictured above as a side dish

Braised Saffron Fennel

Ingredients

• 1 fennel bulb

• 1/2 of a leek

• 1 generous pinch of saffron

• 2 tbsp olive oil

• 1 cup of water

• salt to taste

Method

1. Slice the fennel and the leeks.

2. In a shallow pan, heat the olive oil, add the leeks and the fennel, the saffron and salt. Cook until softened. Lower the heat a bit to avoid browning and keep stirring about 5-7 minutes.

3. Add the water and cover. Cook for another 20 minutes on medium heat. Depending on the pan you may have to add water so it doesn’t dry and burn. Check on it every 5 minutes to make sure the liquids haven’t evaporated completely. Add water if needed. Cook until the fennel is braised.

Beet Carpaccio

Ingredients

• 2 cooked beets (we roasted ours - you can boil them in water as well)

• 1 tbsp honey

• 1/2 lemon juice

• 4 tbsp of olive oil

• 1 tsp Dukkah

• salt (to taste)

• green onion tops (optional, they add a nice flavor)

Method

Slice the beets thin using a mandolin and arrange on a platter.

Make the dressing: in a bowl, whisk all the remaining ingredients the until you obtain a smooth somewhat thin dressing, then add the olive oil and the lemon juice then blend well.

Pour over the beets and let it marinade in the fridge for at least 30 min.

Chermoula Steak Bites

Ingredients

• 1 lb ribeye steak cut into square pieces

• 1 tbsp extra virgin olive oil

• 1 tsp Kefta Rub

• 1/4 leek

• 1 garlic clove

• 1 tsp Buckwheat honey

• 1/4 cup water

• 2-4 tbsp Chermoula

• 1 head of romaine lettuce

• Salt to taste

Method

1. In a bowl add a little bit of olive oil, the Kefta Rub and the meat pieces. Rub well until all the meat is coated and let rest for 1-2 hours in the fridge or overnight if possible.

2. In a hot sizzling pan add the olive oil then immediately toss in the meat. Cook for few minutes until it is nicely cooked to medium and starts to char, then remove the meat.

3. Reduced the heat to med-low and add the leeks and the garlic to the pan, and cook leeks for about a minute or until softened, making sure to stir regularly to avoid burning.

4. Increase the heat to medium and add the water to create a reduction. Turn off the heat and add the honey while stirring, add the meat back in and glaze/coat the meat with the sauce.

5. On a serving platter present the meat in the middle with a dollop of the Chermoula next to the lettuce boats. Assemble the lettuce wraps by adding in some Chermoula and steak.

Pan fried Cauliflower with Ras el Hanout Yogurt

Ingredients

• 1 cup of Greek honey yogurt

• 1 tsp Ras el Hanout

• 1/2 cauliflower hear trimmed and cut into florets

• Salt to taste

• 2 tsp olive oil

Method

Boil the cauliflower for 7min on high heat. Remove and drain and dry well. Mix the yogurt with the Ras el Hanout. In a frying pan heat the oil and the butter. Add the cauliflower to the pan and seat until brown and crispy. Add the salt. Plate the yogurt and add the cauliflower on top

Dukkah with Brie

Ingredients

• 1 “Brie” style wheel of your choice

• 1 tsp Dukkah

• 1-2 tbsp buckwheat honey

Method

Preheat the oven to 350.

In an over proof dish put the cheese sprinkle with Dukkah and drizzle the honey on top.

Bake for 5 min or until the cheese start to soften and melt and some of the inside cream starts to come out blends with the honey.

Shawarma Mushrooms with Labneh

Ingredients

• 1lb mushrooms

• 1 garlic clove

• 1/4 of a leek

• 1 tsp Shawarma

• 1/2cup parsley cilantro

• 4 tbsp olive oil

• 1 cup of Labneh

• Salt to taste

Method

1. In a pan on medium heat cook the leeks and garlic in 2 tbls of olive oil until softened but not colored.

2. Add the mushrooms cut as desired and cook until soft. Add the herbs.

3. In a plate, add the labneh and then the cooked mushrooms over the top, and drizzle with the remaining olive oil.

Harissa Prawns

Ingredients

• 4tbsp olive oil

• 1lb shrimp peeled and deveined

• 1 garlic clove

• 1tsp Villa Jerada Harissa

• 1/2 cup parsley and cilantro (chopped)

• 1 cup of water

• 2 tbsp tomato paste

• Salt to taste

Method

1. Heat the olive oil into a pan on medium heat. Add the tomato paste. Using a spatula spread the tomato paste to help it cook for 1 minute making sure not to burn it.

2. Add the garlic. Cool for another minute while stirring.

3. Add the water and stir to create a thick sauce. Cook another 3-5 minutes until it turns into a thicker saucy texture. If the sauce is too dry, add more water if the sauce is too watery, let it cook longer to reduce or add more tomato paste to get the right consistency.

4. Once the sauce looks done add the Harissa and cook for another minute.

5. Add the shrimp and cook about 1 minute on each side.

6. Toss in the cilantro and parsley and give it a good stir.

7. Finish it off with a drizzle of olive oil and serve with warm bread.

Shakshuka

Ingredients

• 3-4 Eggs

• 1tbsp Tomato paste

• 2-3 Tomatoes (chopped)

• 1 Onion

• 1tbsp Harissa

• 1tbsp Shakshuka Blend

• 3tbsp Olive oil

• 1 cup Water

• Parsley

• Cilantro

• Salt

Method

In a tagine or large skillet, sweat some onions in olive oil on a light heat for about 15 minutes until translucent. Add the tomato, tomato paste, ¼ cup chopped cilantro, Harissa, Shakshuka Blend, a generous pinch of salt and pepper and the water. Cook until the tomato has broken down and the mixture has thickened to a sauce-like consistency. Use a spoon to make an egg-sized hole in the Shakshuka. Crack one of the eggs into the hole. Repeat with the remaining 3 eggs. Then reduce heat to medium-low and cook until the eggs reach desired finish. Sprinkle the eggs with a little salt. To garnish, scatter whole cilantro leaves and drizzle olive oil over the dish. Serve while hot.

Beghrir (Moroccan Pancakes)

Ingredients

• 250g Semolina

• 8 gram Yeast

• 11 gr Baking Powder

• 450ml Water (lukewarm)

• pinch of Salt

• pinch of Sugar

Method

In a cup or a mug put about 1/2 cup of water from the water measured already and add the yeast and the sugar. Let the yeast rise for 5 minutes. In a bowl mix all of the ingredients until the batter is liquid and well mixed. Transfer to a blender and blend until is very smooth. Let sit for 5 minutes then start cooking in a non stick pan on onside only until they start bubbling. Cook about 4 minutes per pan cake. Serve warm with warm butter and honey.

Msemen (Moroccan Stuffed Flatbread) with Prawns

Ingredients

Filling:

• 1lb Shrimp (cooked)

• 1 tsp Harissa

• 1 tsp Kefta rub

• 1/2 cup Cilantro and Parsley (chopped)

• 1/2 Onion

• Salt to your taste

Dough:

• 3 1/2 cups White Flour (all purpose or bread)

• 1/2 cup Semolina or Durum flour (fine)

• 2 tsp Sugar

• 2 tsp Salt

• 1/4 tsp Dry Yeast (less in very warm weather)

• 1 1/2 cups Warm Water (not hot)

Method

For Folding the Msemen

• 3 cups of Olive Oil (more if needed)

• 1/2 cup Semolina (fine - you can use coarser caliber if you like)

1. Mix the dry ingredients in a large bowl. Add the water and combine to make a dough.

2. Knead the dough by hand (or with a mixer and dough hook) until very smooth, soft and elastic but not sticky. Adjust water or flour as necessary to achieve that texture.

3. Divide the dough into balls the size of small plums. Be sure the top and sides of the balls are smooth. Transfer the balls of dough on an oiled tray, cover loosely with plastic and leave to rest for 10 to 15 minutes.

4. While the dough is resting, set up a work area. You'll need a large flat surface for spreading and folding the dough. Set out bowls of olive oil and semolina. Set your griddle or large frying pan on the stove, ready to heat up.

Shape the Msemen

1. Generously oil your work surface and your hands. Dip a ball of dough in the oil and place it in the center of your work space. Using a light touch and quick sweeping motion from the center outward, gently spread the dough into a paper-thin, roughly shaped circle that's almost paper thin. Oil your hands as often as needed so that they slide easily over the dough.

2. Place the filling in the middle of the first flattened layer and shape as for Msemmen. Spread the filling around the centre of the flattened layer of dough.

3. Place the filled and slightly flattened square of Msemmen in another layer of flattened dough (basically one msemmen square inside another before we start the flatening process).

4. Slighly flatten the square.

5. Place all filled Msemmen in an oiled baking tray. Leave at least 15 cm around and between each one as we will flatten them further before pan-frying.Pan-fry each Msemmen until nicely golden from both sides (top and bottom).

6. Serve warm with a hot glass of Moroccan tea.

Karak Chai

Ingredients

Makes a pot of tea - about 2-3 cups of chai

• 4 bags Saffron Rose Tea

• 3-5 Saffron threads

• 1 tsp Honey

• 1 cup Almond milk or Evaporated milk

Method

1. Bring 6 cups water to a boil in a medium pot or tea kettle. Add tea bags and saffron and bring to a boil.

2. Add almond milk evaporated milk and return to a boil again, watching carefully to ensure the tea doesn’t boil over. Reduce heat to medium-low and simmer until thick, creamy, and caramel in color, about 30 minutes. (The longer the tea simmers the stronger and creamier it will be.)

3. Strain tea through a mesh and discard the teabags in the compost. Add a few more saffron threads as a garnish onto the frothy top of the drink.

Carrots & Preserved Lemons

Ingredients

• 2-4 Carrots

• 1 Garlic Clove

• 1 tsp Kefta Rub

• 1/2 Preserved Lemon (pulp removed)

• 1/2 cup Parsley

Method

Boil carrots and garlic until cooked and soft. Remove from water and drain. Peel and cut into rings. In a frying pan add the olive oil, the spices, the preserved lemon cut into thin pieces and the garlic and cook until warm, ensuring not to burn the spices. Toss the cut carrots and mix well until it’s all coated and serve warm.

Cucumber Aleppo Salad

Ingredients

• 4 Persian Cucumbers (cubed)

• 2 tbsp Extra Virgin Olive Oil

• 1/2 tsp of Aleppo Pepper

• 1 tbsp Lemon or Lime Juice

• Salt (to taste)

Method

Mix the lemon juice, salt and Aleppo pepper. Let sit for 5 minutes. Add the olive oil and mix well. Toss in the cucumbers and your salad is ready to serve.