Blogging is a funny thing. When I first began Laura’s Mess back in May 2012, it was predominantly intended as a personal record of my scribbled recipes, photographs and stories. Twenty months later, I’ve produced eighty six posts, learned how to use photo editing programs and formed friendships all around the world that are predominantly based on a mutual passion for home cooking, writing, local produce and nourishing those we love.
In recent months, one of the most precious benefits of blogging has been the formation of new friendships with a group of talented Perth bloggers, most of whom I met at the Eat Drink Blog conference in November 2013. To name just a few, there’s Laura (Laura Moseley), Bryton (Food in Literature), Whitney (Dine Whit Me), Matt (Abstract Gourmet) and Ai-Ling (Food Endeavours of the Blue Apocalypse).
However, among the crowd of eighty-odd people, there were two bloggers that I instantly hit it off with: Matt (Inspired Food) and Jemima (Feed Your Soul, Perth). Since the conference, we’ve kept up a continued foodie dialogue whilst also meeting on occasions for good eats and company.
I expect it’s something to do with our youthful enthusiasm, a mutual love of food (evidence below) and our growing cookbook collections. Whatever it is, I feel blessed and inspired to be part of it.
Where there’s food, there’s us.
A few weeks ago, Matt, Jem and I decided that it was time to hold a joint dinner party for our favourite long-suffering taste testers: Matt’s girlfriend Alyssa, Jem’s sister Lexi and my Aaron. After some initial brainstorming, we decided on a loose Moroccan theme packed with spices, nuts and grains.
The date was set for Sunday, 19th January 2014. Matt and Jem chose mains whilst I volunteered for appetizers and dessert. The excitement grew. And we waited.
The day finally arrived in a flurry of heat, sweat and activity. Matt and I completed most of the food preparation at our respective homes before arriving with Alyssa and Aaron at Jem and Lexi’s in the late afternoon. The evening was warm, sticky and bright. We sipped on apple and gin cocktails, waiting for the sun to set whilst chatting about our dishes, food blogging and life in general.
Aaron, Lexi and Alyssa chatted too; mostly about the shared pains of living with a food blogger (and the benefits, thank goodness!).
As the night continued, we cooked, laughed and consumed a beautiful array of dishes ranging from spiced chicken tagine to delicate orange salad. Jem and Lexi’s home smelt like a Middle Eastern market, rich with cinnamon, vine fruits and orange blossom.
It was a privilege to see my friends ‘in action’, cooking and styling their dishes for service and photographic presentation. After cooking together, I’ve been even more inspired by their natural talent, culinary knowledge and genuine love of food.
I’ve included the full menu from our night below. As the appetizer and dessert recipes were mine, you’ll find them attached at the base of this post. For main dish recipes (and to say hello to Jemima and Matt) please click on the hyperlinks below.
- Split pea bessara dip with smoked paprika
- Burnt eggplant with tahini and pomegranate
- Moroccan flat bread (khobz) with za’atar
- Pistachio and rose ice cream
- Cardamom and orange blossom ice cream
- Almond pistachio shortbread cookies
As you’ve probably guessed by now, this is one of the longest posts I’ve ever written, containing five recipes in detail. However, after reading through and following the hyperlinks, I assure you that you’ll have everything you need to throw a Moroccan-themed dinner party just like we did.
I do hope you enjoy our recipe link-up as you join us around our virtual shared ‘Moroccan Table’. Thanks again to Matt, Alyssa, Jemima, Lexi and Aaron for the beautiful company, conversation, foodie inspiration and wonderful, fragrant dishes that entice the senses.
Split Pea Bessara Dip
Adapted from a recipe by Hassan M’Souli
- 125 ml (1/3 cup) extra virgin olive oil, plus extra to serve
- 4 cloves garlic, crushed
- 1/2 tsp ground cumin
- 250g dried green peas, rinsed
- 45g harissa (Moroccan chili paste)
- 1/4 tsp sweet paprika
- sea salt
Place a large saucepan over medium heat. Add in the olive oil and crushed garlic, cooking for 1 minute or until fragrant. Add in the peas and cumin; cook, stirring regularly, for 3 minutes. Pour in 2 cups (500ml) of water and bring to the boil.
Cook for 10 minutes or until the mixture starts looking dry and the peas have absorbed most of the water. Add in another 2 cups (500ml) of water and cook for a further 30 minutes or until the peas are soft and easily pressed between your fingers.
Remove from the heat and allow to stand for 15 minutes. At this stage, you can puree the dip if you’d like it smooth. Otherwise, return the pan to medium heat and simmer for 10 minutes or until the peas start to split and completely soft. Stir in the harissa, then season to taste.
Cool slightly before serving, drizzled with olive oil and sprinkled with smoked paprika.
Burnt Aubergine with Tahini and Pomegranate
This recipe was made exactly from Yotam Ottolenghi and Sami Tamimi’s Jerusalem cookbook. I’m not going to rewrite it here, however many other bloggers have including Brian Samuels (see link here). It’s a beautiful, bold and piquant dip. If you’d like a tutorial for something similar, see my baba ghanouj post.
Moroccan flatbread (Khobz)
This is a slightly bastardized version, seeing as I’ve never been to Morocco. It’s been adapted from several recipes around the web, including this one.
- 1 1/2 cups warm water
- 7g envelope active dry yeast
- 1 tbsp raw honey
- 4 cups bread flour flour
- 2-3 tsp flaked sea salt, to taste
- 1 tbsp caraway seeds, toasted and crushed in a mortar and pestle
- 1/4 cup light olive oil
- optional: 1 free-range egg + 1 tbsp water, to brush
- optional: 1 tbsp za’atar, to sprinkle
In a small bowl, stir together 1/2 cup of the warm water and the raw honey. Sprinkle the yeast over the top and let the mixture stand for about 10 minutes, or until foamy.
Place the flour into a large bowl and stir in the salt and caraway seeds. Make a well in the center and pour in the oil and yeast mixture.
Start mixing the dough together, adding small amounts of the remaining water until you have a smooth, soft dough that can be easily handled (I had about 1/4 cup water left over).
Turn the dough out onto a floured surface and knead for 5-10 minutes or until smooth and elastic. Return the flour to a clean, oiled bowl before covering with a wet tea towel. Place in a warm, draught-free position and let rise for 1 hour or until doubled in size.
Preheat your oven to 180 degrees C (356 degrees f) and heat two flat, heavy-based oven trays. Deflate the risen dough before dividing it into two equal pieces. Roll each piece into a ball, then flatten into an oval that is about 2cm thick. Use a butter knife to draw three slashes upon the top of each loaf.
If glazing your loaves, quickly beat together the egg and water in a small bowl. Brush each loaf with the mixture and sprinkle with za’atar.
Splash each hot tray with a little oil, then carefully transfer your loaves onto the trays. Bake for 20 to 25 minutes or until the loaves are shiny and golden brown. Serve warm with the above dips or some good-quality olive oil for dipping.
Pistachio and Almond Shortbread
Makes about 16 cookies
- 115g butter, room temperature
- 110g icing sugar (confectioner’s sugar)
- 1 pinch flaked sea salt
- 165g plain flour, sifted
- 1/2 tsp ground cinnamon
- 1/2 cup toasted mixed pistachios and almonds, crushed coarsely
Place the plain flour into a bowl with the icing sugar, cinnamon and salt. Rub in the butter until you have a firm dough. Mix through the toasted nuts.
Shape the dough into one long log (about 8 inches long) and tightly wrap in plastic. Freeze until firm, about 30 minutes.
Preheat oven to 180 degrees C (365 degrees f). Line a heavy-based baking tray or cookie sheet. Cut the dough into 1cm thick slices and transfer each slice to the lined tray.
Bake for 15-20 minutes or until set and slightly golden at the edges. Cool on wire racks before serving, sprinkled with a little extra cinnamon if desired.
Pistachio and Rosewater Ice Cream
Adapted from this recipe by The Food Network
Makes about 1 litre
- 150g shelled, toasted pistachios, crushed finely
- 450ml whole (full fat) milk
- 300ml double cream
- 150g sugar, divided into two
- Pinch of flaked sea salt
- 1 tbsp rosewater
- 4 free-range egg yolks
Place the pistachios, milk, cream, half the sugar and salt into a large saucepan and set over medium heat. Bring to the boil. Allow to boil for 1 minute before removing the pot from the heat and covering it with a lid. Allow the mixture to infuse for 30-60 minutes, or until the milk clearly tastes like pistachio nuts.
Pour the mixture through a fine strainer and discard the nut pulp.
Place the milk mixture back into the pan over medium heat. Bring to the boil. Meanwhile, place the egg yolks into a medium bowl with the sugar and whisk until pale and thick.
When the milk starts to boil, take it off the heat and slowly add about half of it to your egg mixture, whisking continuously. Add the egg and milk mixture back into the rest of the milk in the saucepan, whisking well until combined. Return the pan to the heat, continually whisking until thickened slightly (the mix should coat the back of a spoon). Allow to cool, then add in the rosewater.
Chill well (preferably overnight) before processing the custard in your ice cream machine according to the manufacturer’s instructions.
Serve topped with some more crushed, toasted pistachios and crumbled dried rose petals.
Cardamom and Orange Blossom Fleur de Lait Ice Cream
Adapted from this recipe by Food 52. ‘Fleur de Lait’ is ice cream with custard that is made from cornflour instead of egg yolks.
Makes about 1 litre
- 2 cups (500ml) heavy cream
- 1 cup (250ml) whole (full fat) milk
- 2/3 cup raw honey
- 1 pinch sea salt flakes
- 3-4 green cardamom pods, lightly crushed (or 1/2 teaspoon ground cardamom)
- 2 tbsp cornflour (cornstarch)
- 1 tbsp orange blossom water
- 1 tbsp Cointreau, Grand Marnier or another triple sec (substitute another tbsp of orange blossom water)
Combine the cream over medium heat with the honey, salt and cardamom pods.
Whisk the cornflour into the milk until well dissolved, then add to the warmed cream. Heat, stirring constantly until the mixture comes to the boil. Reduce the heat and simmer for 2-3 minutes, stirring constantly, until the mixture thickens to coat the back of a spoon. Strain into a bowl and leave to cool. Add the orange blossom water, then chill in the refrigerator for 1 hour or preferably overnight.When adequately cooled, process in an ice cream maker according to the manufacturer’s instructions. If using alcohol, add the triple sec to the mixture just as the ice cream begins to freeze.
Store in the freezer or serve immediately (be aware that this ice cream melts much quicker than those made with egg yolk custard. Don’t leave it out for too long).