Traditional recipes

Treasure Hunt Delight recipe

Treasure Hunt Delight recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Dessert

Now you can have a treasure hunt at home! Try this scrummy chocolate mousse recipe and see how much 'treasure' you can find.


Durham, England, UK

1 person made this

IngredientsServes: 2

  • 1 shachet of Chocolate mousse mixture
  • 1 litre of Milk
  • 1 packet of Chocolate chips
  • 1 packet of your Favourite sweets

MethodPrep:30min ›Ready in:30min

  1. Make the mousse following the instructions on the packet. The mousse is to be the 'mud' you bury your treasure in. When you pour in the Milk, add some Chocolate chips to be the stones.
  2. Sprinkle in your Favourite sweets for the treasure. You can use anything, but we like jellybeans, which look like Jewels! Spoon the 'mud' over them so that they are all completely buried.
  3. Place the mousse in the fridge to set.
  4. When it comes firm, take the mousse out the fridge and dig away with a spoon to see what treasure you can find!

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Hi, I'm Kathy

It is fascinating to be able to look back and to see what we&rsquove accomplished in a year&rsquos time. On this threshold of a new year, I&rsquom having fun looking back at A Delightsome Life&rsquos best posts of 2014. Today, I&rsquom looking at the posts in Cottage Recipes:

Krispy Kreme Bread Pudding
This recipe will transport you. It has such a wonderful flavor. You&rsquoll want to try this Krispy Kreme Bread Pudding. This post came in at number 1.

Pink Pound Cake

For a wonderful spring alfresco lunch I made this Pink Pound Cake. This recipe came in at number 2.

Almond Cherry Trifle

This was another dollar store challenge. I made this Cherry Almond Trifle. This recipe came in at number 3.

Classic Oatmeal Cookie

This is one of Dearest&rsquos favorite cookie recipes &ndash the Classic Oatmeal cookie. This recipe came in at number 4.

Semi-homemade Cinnamon Buns

You&rsquoll love the simplicity of this recipe. The semi-Homemade Cinnamon Bun. This recipe came in at number 5.

Old-fashioned Apple Dumplings

This recipe will truly warm your heart the old-fashioned Apple Dumpling. This recipe came in at number 6.

Christmas Cookies

We make a lot of cookies at Christmas time. These recipes came in at number 7.

Pina Colada Cake

Dearest loves the combination of coconut and pineapple. I&rsquom seeking the best Pina Colada cake recipe &ndash this one came close! This recipe came in at number 8.

Irish Stew

This recipe is a tribute to my dad, our heritage and his love of cooking. This Irish Stew recipe came in at number 9.

Chipotle Chicken Lime and Bar-b-que Pork Sliders

I participated in the Mystery Ingredient Club post sponsored by RattleBridge Farm. I made Chicken Lime and Bar-b-que Pork Sliders &ndash using the mystery ingredient &ndash Chipotle. These recipes came in at number 10.

Looking back is a lot of fun and educational. I&rsquove learned where I&rsquove been and where I want to go for 2015. If you want to see more of the Cottage Cooking posts I shared throughout the year you can click here. What was your favorite that you shared in 2014?


After the raccoons stole Pig's recipe book, they tore out all 32 pages and hid them under rocks scattered across the barnyard, as it is explained in a note.

Recipe Rocks serve as a collectable and are required if the player wishes to get 100%. They are signified as black rocks with a white X on them. When a player picks one up, it will show a screen with the number, name, and three ingredients that are required to make it. Recipe Rocks come in two types: Recipes and Mocktails, each with 16 recipes each.

The player can find ingredients all across the barnyard. Most of these foodstuffs are utilized in the recipes. In the daytime, the player has the ability to cook any recipes they have found. Each recipe consists of three ingredients. If the three ingredients are compatible with each other, then the player will make a more complex food item and a sum of Gopher Bucks depending on the food item. However, if the three items don't amount to anything, then the player will end up with Slops, which is only worth 1 Gopher Buck. The same applies for Mocktails in the Night Barn.


Whip up this delicious vegetarian comfort food with zero effort at all! Simply break out your slow cooker and let dinner make itself!

This recipe serves approx. 6 large portions or 10 side-dish sized servings. Recipe yield: 10 cups.

Course Main Course, Side Dish

Total Time 4 hours 10 minutes

Author Jenn Laughlin - Peas and Crayos

Ingredients

  • 2 cups cooked lentils*
  • 2 cups canned tomato sauce/puree
  • 1/2 large onion (approx. 1 + 1/2 cups finely diced)
  • 1 large russed potato (approx. 2-3 cups peeled and cubed)
  • 1/2 cup unsweetened coconut milk
  • 3 TBSP butter (or vegan equivalent)
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/2 tsp dried oregano
  • 1/2 tsp cumin
  • freshly ground black pepper to taste
  • crushed red pepper flakes to taste

OPTIONAL EXTRAS:

  • rice or quinoa make a great base for this dish!
  • fresh chopped basil or parsley to garnish
  • a dollop of sour cream (vegan or regular -- MY FAVORITE TOPPING!)
  • something SPICY! I added chili paste to this dish recently and LOVED it!
  • curry powder/paste <-- they change the entire flavor profile of the dish but are super delicious if you're up for it!
  • The original dish also had red kidney beans in the mix so if you're a fan feel free to add some cooked beans! You may want to add little extra liquid and seasonings if you do, but otherwise you're good to go!

Instructions

Recipe Notes

* Prefer to used dried lentils? Simply add 1 cup of raw dried lentils to your crock-pot and increase the amount of tomato sauce used to two 15 oz cans total of sauce, plus add 1/2 cup of veggie broth to the mix. The lentils will soak up the extra liquid as it cooks.

** You can use one extra large russet potato for this dish or go with two smaller russet potatoes. I've also made this with Yukon gold potatoes and it works great! You'll want to aim for 2-3 cups of diced potato total.

Looking to amp up the flavors even more? I've added a spoonful or so of curry powder to these luscious lentils and LOVED IT! It's also crazy delicious with Thai red curry paste too.

Nutrition Facts below calculated before choice of toppings with an online nutrition calculator. Adjust as needed.

If you get a chance to try these Crock-Pot Madras Lentils, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

Much like my crockpot black beans , I cook up a big batch of lentils, portion them into 1-2 cup servings and then pop them in the freezer to enjoy all month long!

They’re ridiculously simple to cook. The instructions on the bag should tell you sort and rinse the lentils while you bring 6 cups of water to a boil in a pot. Once the water is boiling, add the lentils and reduce to simmer, in about 15-25 minutes you’ll have a pot of lentils to play with! Drain the water from the pot, portion them out and make this recipe! Then make lentil-veggie tacos or Lentil Tortilla Soup with the rest!

Garnish these crock-pot madras lentils with a sprinkle of parsley or basil and serve over a bed of fluffy rice, quinoa, or alongside a big green salad

This dish will also pair marvelously with lamb/beef/poultry if you’re of the t-rex variety.

So pictured above is the blog photo shoot version obviously my fancy schmantzy attempt to make this delish dish easy on your eyes… but I could never eat such a teeny portion! After all, I thoroughly devoured all 4 servings by myself over the course of two days. Here’s what my plate looked like once the photoshoot was complete, pre-faceplant:


Wolfgang Puck recipe: Spice-Rubbed Chicken Breasts

If you asked that question in a room full of hungry people, it’s a pretty good bet that nobody would speak up or even timidly raise a hand.

Steamed chicken has always represented the worst possible image of healthy eating — or what used to be referred to by the negative-sounding words “diet food.”

Who could blame people who had been unfortunate enough to be served what most people think of as steamed chicken, something pale to the point of colorless, and with a flavor — or lack of it — to match? At least you could claim that it was moist, something that couldn’t always be said for the leanest piece of chicken, the breast, when it was cooked without the skin or any other trace of fat.

So, allow me to let you in on a little secret that will help you stick to a New Year’s resolution to eat more healthfully: Steamed chicken can be absolutely delicious and beautiful if you season it imaginatively and cook it along with a rainbow of fresh vegetables.

Steaming is one of the easiest, quickest and best ways to prepare boneless, skinless chicken breasts. The cooking method ensures the chicken breasts stay juicy rather than turning dry like so many sauteed or grilled versions.

And, believe it or not, steamed chicken breasts can become intensely flavorful if you rub them with a lively spice paste, like the one in the recipe I share here.

Whipped up in a blender, the mixture features fresh ginger, garlic, scallion, crushed red-pepper flakes and a little salt, all combined with a tablespoon of cornstarch and a tablespoon of water to help form a smooth paste that can coat each piece of chicken. The result is chicken that is low in calories — about 280 per serving, of which only 36 calories come from fat.

To make it a complete, nourishing meal, I include an assortment of vegetables, which steam quickly right alongside the chicken. Serve the combination on top of individual bowls of steamed brown rice.

One taste and you may find yourself becoming a convert to the art of steaming. Feel free to vary the seasonings as you like after you’ve tried my version here. The spice paste also works very well for steaming your favorite fish fillets.

And just imagine what fun you’ll have telling your guests you’ve made them steamed chicken for dinner — and watching their expressions change from dismay to delight after their first bite.

SPICE-RUBBED CHICKEN BREASTS WITH STEAMED VEGETABLES

4 boneless, skinless organic chicken breasts, each about 4 ounces

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

1 tablespoon minced scallion

1/2 teaspoon red-pepper flakes

4 cups mixed fresh vegetables cut into bite-sized pieces, such as broccoli florets, carrot slices, sugar snap peas, asparagus and bell pepper

2 tablespoons chopped fresh cilantro leaves

1 scallion, cut into thin diagonal slices

To season chicken: Trim visible fat and connective tissue from chicken breasts. Put chicken breasts on plate large enough to hold them in single layer. In blender, combine ginger, garlic, scallion, red-pepper flakes and salt. Add cornstarch and water. Pulse blender on and off until mixture forms fine, smooth paste. Using rubber spatula, scrape paste from blender onto chicken breasts. Spread it evenly over tops. Set aside.

To prepare steamer: Bring saucepan of water to a boil or prepare countertop steamer following manufacturer’s instructions. Arrange chicken breasts side by side in steamer basket that fits snugly on top of saucepan or in countertop steamer’s tray. Scatter vegetables around chicken.

To steam chicken: Steam chicken for 8 to 10 minutes or until cooked through and internal temperature of breast registers 165 degrees on instant-read thermometer inserted into thickest part. (Note: Vegetables should be tender by this time.)

To serve: Scoop rice into individual heated serving bowls or onto plates. Distribute vegetables around rice on each plate. Transfer chicken breasts to cutting board. Using sharp knife, cut each breast crosswise at 45-degree angle into 1/4-inch-thick slices. Fan out each slice on top of rice. Garnish with fresh cilantro and scallions. Serve immediately.


Passover Planner

L et all who are hungry come and eat," the Passover Haggadah tells us, and every year, nearly 80 percent of North American Jews𠅊nd many non-Jews as well𠅊ttend a seder. This ceremonial dinner, which combines a special service with a lavish meal, links us to generations past. But, as the Haggadah encourages, it&aposs also an opportunity to add to the Passover story and create vivid new memories for our children—think how they delight in the treasure hunt for the afikomen.

Weaving together past and present, and the combination of ritual and feast—not to mention the high expectations that come with any large gathering—makes for a unique, often challenging hosting experience. Relax. Whether you&aposve held a dozen seders or this is your first, we&aposll walk you through the steps to a memorable, stress-free celebration, from planning the menu and selecting the wine to setting the table and creating a centerpiece. Plus, we&aposve included a timeline and advice on what can be done ahead.

Jayne Cohen&aposs latest book is Jewish Holiday Cooking: A Food Lover&aposs Treasury of Classics and Improvisations. She is the food columnist for Centropa.org, and she writes and lectures extensively about Jewish cuisine and culture. To learn more about Cohen, go to jewishholidaycooking.com.

For more seder recipes, menus, and planning tips, see our complete Passover package.


Belgian brownie cakelets

Almost 10 years ago, when I was a child-free, single-chinned (bah) newlywed and this site was 6 weeks old, I passingly mentioned making the Belgian brownies they serve at Le Pain Quotidien. They were as delicious as should be expected from something that’s nothing but chocolate, butter, sugar, eggs and a smidge of flour. However, I never made them after that because, ever the pedant, to me they weren’t real brownies. Brownies are dense, fudgy and even a little chewy and these were featherlight and rich. I don’t know what’s wrong with me either.


These might have stayed in the substratum of the archives forever had my husband’s attempts to save me from hospital food after the arrival of this butterfly last summer included regular deliveries of Cobb salads and the aforementioned Belgian brownie at the LPQ by the hospital. I actually said “Oh, that brownie is never as good as it seems like it’s going to be” before taking a bite of what was the best thing I have ever eaten in my whole life, or at least in 40 weeks of everything tasting decidedly mediocre. Those brownies, which I’d keep in the fridge and cut little wedges from all hours of the day and night over the next couple days, were everything. I vowed to refresh them here and give them the adoration they were overdue.




Things got a little busy after that, as you can imagine, but these were worth every second of the wait. Shaken free from the narrow confines of a classic brownie, these are so much more — halfway to molten inside with a shattery lid. When they’re unmolded onto a plate or cooling rack, they sigh and dent a little, as if they had to shift their weight onto one hip after standing too long on too weak a foundation. Their shoulders appear cushiony. They look like humble little shrugs of chocolate and require no adornment, but taste like stars.


Belgian Brownie Cakelets
Adapted and adjusted from Le Pain Quotidien, via the LA Times and Wednesday Chef

Yield: 12 in a standard-size (1/2 cup) cupcake mold. I poured some of the batter into these fluted mini-tartlet pans that I never use otherwise they’re slightly smaller (despite looking bigger) so you’ll end up with 14. They look cute, but I prefer the cushiony texture that came from the cupcake-shaped ones, so don’t run out and buy them for this.

I made several small adjustments to the recipe. The original recipe yields a persnickety 14, calls for superfine sugar and pastry flour my adjusted recipe makes an even dozen with the ingredients you already have around, plus some much-needed salt. It’s also all mixed by hand in one bowl in under 5 minutes. I made one round with cocoa powder instead of flour, because, you know, gluten. While I would never not eat them, I was sad to find that they lost their shiny lid, which was less crisp too. Do know that the swap works, but if flour isn’t an issue for you, please keep it in there. I also made a batch with 2 tablespoons less sugar and we found them more enjoyably bittersweet feel free to do the same if that’s your preference. These contain an unconscionable amount of butter and we shouldn’t question it this isn’t the time for it. Someone is going to ask me if they can frost these. You may not. These are such a perfect self-contained luxury, save the frosting for some arid sheet cake that needs it. If you serve it with anything, my suggestion would be a dollop of barely sweetened whipped cream, a dusting of powdered sugar and/or some berries.

7 ounces (200 grams) bittersweet chocolate (70 or 72%), roughly chopped
7 ounces (200 grams or 14 tablespoons) unsalted butter, cut into chunks
1 cup (200 grams) granulated sugar
1/4 teaspoon fine sea salt
4 large eggs
2 tablespoons plus 1 teaspoon (20 grams) all-purpose flour

Place chocolate and butter in a large heatproof bowl. Either over a saucepan of simmering water or in the microwave in 15- to 30-second bursts, stirring frequently, melt the two together. Off the heat, whisk in sugar, which should cool the mixture down significantly. Whisk in salt, then eggs, one at a time. Stir in flour.

Cover bowl with plastic wrap and let sit at room temperature for 30 minutes. The batter will thicken a bit as it stands.

Either coat a 12-cup muffin tin with nonstick spray or line it with cupcake papers. Spoon batter halfway into each cup and bake for 25 to 30 minutes (20 minutes in the mini-tart pans I show), or until a toothpick inserted into the center of cakelets comes out batter-free. (Fudgy crumbs are to be expected.)

Let cool on a rack for 5 to 10 minutes before unmolding. Puffed tops will fall a little as they cool.


Unicorn Activities

Planning a unicorn-themed unit study this year? It’s the perfect time to learn more about myths and legends with your kids. To help, there are lots of great early learning skills included in this free printable unicorn activities pack.

Plus, I’ve included lots of great unicorn activities for a party and an art print to keep. You’re going to love the unicorn treasure hunt, free printable mask, and lots of other unicorn activity ideas I’ve put together for you below.

You won’t want to miss these, so keep reading, and don’t forget to scoop up your own unicorn activities pack today.

Free Magical Unicorn Room Art for Kids

The free unicorn printable art in this unicorn activities pack is perfect for decorating your child’s room. It includes the phrase “You are magic!” to inspire kids to embrace their individuality and build self-esteem. A quick gland at this unicorn printable every day and your child will begin to internalize the message and feel more self confident. Plus, it’s a fun way to inspire kids while adding an adorable unicorn touch to the room.

Don’t forget to check out the other fun unicorn activities in this free printable pack too. Have you ever been on a unicorn treasure hunt? Get ready!

Unicorn Scavenger Hunt Printable Adventure

Participating in scavenger hunts help kids practice problem-solving skills in a concrete way. Scavenger hunts also help reinforce methods they have been taught by parents and teachers. Plus, a scavenger hunt can be customized to fit your child’s interests and abilities. If your kids love unicorns, they’re going to love learning and exploring with this unicorn “treasure hunt” printable.

Here are some of the fun unicorn inspired things you can search for on a unicorn scavenger hunt:

  • Something that sparkles
  • Something magical
  • Something fancy
  • Something sweet

I bet you can imagine a few things your children could find around the house or in the neighborhood to fit these categories in the unicorn treasure hunt. My daughter certainly has an eye for anything that sparkles!

Don’t forget to share their finds, I can’t wait to read about your unicorn scavenger hunt adventure in the comments.

Free Printable Unicorn Mask

Whether you’re looking for free unicorn masks for an upcoming birthday party or to encourage your kids to get creative, I’m confident they’ll love this free printable unicorn mask.

Just download this free unicorn activity, print, and your child can create their own unicorn magic with just a few supplies and a little guidance.

Have your kids cut out the unicorn mask, then decorate with markers, crayons, glitter, and stickers for a truly magical and unique mask they’ll love. This unicorn mask is perfect for selfies, activities for a party, or just some crafty fun.

Wearing dress-up masks encourages children to use their imagination? Giving kids permission to pretend to be someone different encourages independence, teaches kids empathy, boosts confidence.

Plus, role play activities with dress-up can help you learn more about your child’s personality and it’s a great way to connect through play.

Fun Unicorn Activities for a Party

Has your little girl been dreaming of a unicorn party? These free unicorn activities are perfect for kids to enjoy at a party. The unicorn masks are a great alternative to traditional party hats, and they’ll make for some adorable party photos.

Get kids moving by dancing around in their newly crafted unicorn masks to Unicorn Song from ITS Music.

Then, enjoy some of these other magical unicorn activities:

  • Hands on learning unicorn preschool activities pack.
  • More Unicorn Activities Printables with pattern matching and a printable memory game. t that’s totally adorable and easy to make. to help build early counting skills with preschool learners. kids can make and take home for later. to encourage early readers on their learning journey. is a sensory delight all the kids will love.

Then, you’re definitely going to need some unicorn snacks! Anything sparkly or rainbow makes an excellent unicorn birthday party food.

Here are some ideas:

  • Skittles or M&Ms candies
  • Fruit salad is a colorful healthy treat!
  • Kellogg’s has some sparkly Unicorn Fruit Snacks

Want more party food ideas? Check out this list of 21+ unicorn recipes perfect for parties. We love the all-natural unicorn toast so much, it’s become an extra special breakfast treat!

Meet Unicorns on a Magical Adventure

Do you know the best thing about storytime? The best part is the magic! A good book can take you anywhere! Reading aloud to your children is the number one way to help them develop into strong readers and future writers too.

The best way to encourage kids to read is to show them the magical world of books. Once you get them interested in exploring through books, there is no limit to the adventures they can have, no end to the possibilities.

Unicorns are creatures of myth and legend, and they aren’t the only ones. Have you read a book about a giant lately? What about goblins? When did you last go on an adventure with a fairy? Closed your eyes and saw a unicorn?

Unicorn Books for Kids

Get ready for a magical adventure with some of these inspiring books:

Don’t forget to download this easy no-prep printable pack of unicorn activities for a fun and free way to spend quality time getting crafty and using your imagination together with your kids.

Unicorn Activities Printables for Kids

When you’re done meeting unicorns through stories, dancing like a unicorn, dressing up, and creating lots of magical unicorn arts and crafts don’t forget to come back and tell me all about your adventures in the comment section. I love reading about your magical learning journey!

Unicorn Printables for Kids

Enjoy these magical unicorn printables at a birthday party, at home for fun, or add these to your classroom theme. Kids and adults of all ages will have fun with these.

Free Unicorn Printables

SIGN UP BELOW TO Download Your Unicorn Printable Activities

Subscribe here for over 300 FREE Printables and Lesson Plans

Unicorn Activities, Crafts, Food Ideas, and More

Studies have shown that if you like this, you will also love the following articles. I have pulled them together for you right here!


Wolfgang Puck recipe: French Toast

Easter Sunday is one of the most popular times of year for entertaining with a lavish Sunday brunch. It offers an opportunity to fill the table with all kinds of festive dishes, from savory egg recipes to a jumbo glazed ham to any number of rich, sweet baked goods and desserts.

I can just imagine how delighted people are when faced with that feast. But I know a good number of them may feel guilty as well.

Why? Because, although spring already arrived a couple of weeks ago and Easter itself has a solemn religious meaning, for many of us the holiday also symbolizes the season of Earth’s revival.

It’s a time when thoughts turn not only to the fresh, tender young produce beginning to fill the markets but also to the fact that fewer than three months remain to get into shape for summer swimsuits. Who can tuck into a robust Easter feast without feeling at least a little bit of worry that they might be straying from their hard-won healthy-eating habits?

Fortunately, there is a way to enjoy your springtime brunch and feel virtuous about it, too.

As I explain in my book, “Wolfgang Puck Makes It Healthy” (Grand Central Life & Style, 2014), it’s all about making smart food choices and cooking your old favorites in ways that minimize their fat while maximizing their flavor and the health benefits they deliver.

One example in this case is my buttermilk French toast with fresh berry compote.

This recipe takes a classic brunch favorite, French toast, and transforms it into something undeniably good for you.

I replace the usual white or egg-enriched bread with whole-wheat bread that’s higher in fiber and lower in fat. Instead of using all whole eggs for the batter, I include just a couple of the yolks for their richness — no point in denying yourself completely, after all — and use extra fat-free egg whites and, for the usual milk, I substitute low-fat buttermilk, which tastes rich and adds a pleasant touch of tanginess.

Then there’s the topping. You won’t find any melted butter or sugary syrup here. In their place, I make a quick compote of assorted fresh berries and orange juice/zest, lightly sweetened with honey. The fruit’s jewel-like colors delight the eye just as much as their flavors and juiciness bring pleasure with every bite.

One serving of this delicious dish provides only 329 calories, of which less than 16 percent come from fat.

BUTTERMILK FRENCH TOAST WITH FRESH BERRY COMPOTE

2 large eggs, lightly beaten

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

8 slices good-quality whole-wheat bread, each about 1-inch thick, halved diagonally

Butter-flavored nonstick cooking spray

1 tablespoon grated orange zest

3 ounces fresh orange juice, from about 1 large orange

Confectioners’ sugar, for dusting (optional)

To prepare French toast: In large, wide bowl, combine eggs, egg whites, buttermilk, honey, vanilla, cinnamon, ginger, nutmeg and salt. Whisk thoroughly. Submerge bread slices in egg mixture, turning them and making sure slices are completely saturated.

To heat griddle or skillet: Meanwhile, over medium heat, heat heavy nonstick griddle or skillet(s) large enough to hold all French toast slices in single layer without crowding. Spray hot griddle or skillet(s) evenly with nonstick cooking spray.

To cook French toast: Add soaked bread pieces to griddle or skillet(s). Cook for 5 to 7 minutes or until golden brown on both sides.

To make compote: Meanwhile, in nonreactive saucepan, combine blueberries, raspberries, honey, orange zest, orange juice and salt. Bring to a simmer over medium heat, stirring occasionally. Continue simmering for 3 to 4 minutes or just until berries have given up some juice and have turned slightly syrupy. Transfer to serving bowl. Keep warm.

To serve: Arrange 2 slices French toast on each of 4 heated serving plates. Spoon some compote over each serving. Spoon a little confectioners’ sugar into small, fine-meshed sieve held over each plate. Tap sieve lightly to dust French toast. Garnish with fresh berries. Serve immediately, passing more fresh berry compote at table.


Tanjia

We couldn’t have done an article without mentioning Tanjia Al Marrakchia. This local specialty from Marrakech is named after the clay pot in which the dish is cooked. Tanjia is, therefore, a dish that is traditionally prepared by putting the pieces of lamb or veal in the clay pot that is sealed with paper and tied over the neck with a string or wire. Depending on preferences, some spices are added more or less, and it is left to cook long hours by beeing tucked into ashes of a fire. One of the particularities of this dish is that its preparation is generally given to men.


Watch the video: Treasure Hunts, Matchbox Superfasts, and More on Our Diecast and Hot Wheels Hunts! (July 2022).


Comments:

  1. Wiley

    Fascinating topic

  2. Leopold

    Wasted labor.

  3. Khaldun

    I believe that you are wrong. Let's discuss. Email me at PM, we'll talk.

  4. Speed

    great what you need

  5. Paddy

    very helpful!!! The author is just handsome !!!



Write a message