Twelve go mad in Morocco
/Salam Alikoum Gastronomads
After four long years, I finally got a tour off to Marrakech, joined by a gorgeous group and new adorable manager. Much was lost in those years but you would never know anything had happened because Marrakech is absolutely pumping. My Marrakech tour is always rather emotional because everything is so intense there – loud, crowded, colourful, in your face, challenging, exciting and addictive. Almost everyone said they weren't ready to leave, so my advice for next year's groups is plan some extra days at the end of the tour. The end is better than at the beginning because by then you know the place a bit and you know what you want – be it tableware, fashion, a restaurant, bed linen... My cooking class in the medina was in a new location – New Zealander Nicky Burmester's riad 'Berber Duchess'. Nicky and chef Rachid turned the class into beauty, chicness and fun.
The first half of the tour in the countryside is fairly chilled with cooking classes, picnics, pool parties, wild country souk visits and visits to art colonies. In the second half we go mad in the medina, ride camels in the desert and learn that sweet cooling mint tea is our friend. And rosé of course. At both our accommodations we have the whole place to ourselves. This enables us to think we are Moroccan, learn how to say 'inshallah' (basically God willing but really means 'whatever') 100 times a day and spend as much time as we want in the pool. Our days were perfumed with roses, pomegranates, coriander, cumin and ras al hanout.
In 2024 I'm taking 2 groups to Marrakech, the first tour is full, but there are places available on the second tour – 13-19 May 2024. Full details are on the website HERE.
Tours in 2024
Next year is shaping up to be busy and I can report Summer in Europe is in full swing. So if you're keen to join a tour, but shy about committing too far in advance, register your interest by filling the booking form HERE and at least you'll be on the list!
India – 4 – 13 March 2024 – TOUR FULL
India – 18 – 27 March 2024
Marrakech – 5 –11 May 2024 – TOUR FULL
Marrakech – 13 – 19 May 2024
Basque – 1 – 7 June 2024
Uzès – 5 – 11 July 2024
Puglia – 1 – 7 September 2024
Portugal – 15 – 21 September 2024
Moroccan Almond Pastries (Mhansha)
This is a delicious dessert we made at our country farmhouse Dar Tasmayoun, just outside Marrakech.
1 cup finely ground blanched almonds
1/2 teaspoon ground cinnamon
1 teaspoon butter
1/2 cup sugar
2 tablespoons orange blossom water
24 spring roll or filo or warka pastry sheets
Warm honey, for brushing
Preheat oven to 180˚C (350˚F).
In a bowl, combine ground almonds, sugar, cinnamon, orange blossom water, and butter. Knead by hand into a paste.
Using your hands, shape paste into 24 cylinders of 2.5cm (1in) thickness.
Place spring roll or filo sheets side by side on a work surface. Place a paste cylinder on one end of each sheet and roll up sheets to enclose paste. Transfer cylinders to a baking sheet.
Bake for 15 minutes, or until golden.
Remove from the oven. While still hot, brush cylinders with warm honey. Cut with a serrated knife into 6cm (2.5in) pieces. Arrange on a serving plate.
I am now in my Uzès life in the South of France, in my Uzès home covered in fragrant jasmine and in my own bed adorned with a chic new duvet cover from Marrakech. It's covered in carmine and white roses just saying ... made by Valerie Barkowski. The market up the road from my house is bursting with white asparagus, strawberries and sweet local lamb. I'll be teaching cooking classes in my home on Wednesdays and Saturdays whilst I'm in town, till the end of August – get in touch for a class if you're passing through HERE.
Peta