It’s the weekend and we’re all very busy or just recovering from a busy week, right? So I decided to share with you some of the quick recipes I have posted on instagram last year without actually posting the recipes on the blog. It was about time, I know!

Now, you have no excuse: you can keep on being busy this weekend while enjoying yummy Moroccan homemade foods.

Happy weekending everyone! 

RAS EL HANOUT AND HARISSA HASSELBACK BABY POTATOES

INGREDIENTS

Serves 4

• 10 baby potatoes

• 2 teaspoons harissa or more to taste

• 2 tablespoons olive oil

• 1 teaspoon ras el hanout

• Salt to taste

• 1 tablespoon chopped coriander for garnish, if desired

METHOD

• Preheat oven to 200 C (400 F)

• In a small bowl, mix together the harissa, olive oil, ras el hanout and salt.

• Thinly cut the potatoes in accordion (making sure you don't cut them all the way through) and rub them with the harissa and spices mixture.

• Place the baby potatoes in an ovenproof dish and transfer in the oven for 25 to 30 minutes or until a skewer is easily inserted in the potatoes.

• Enjoy warm or cold. 

Savoury orange and black olives salad

INGREDIENTS

Serves 4

• 2 large oranges, peeled and sliced

• 1 small red onion, peeled and sliced

• 3 tablespoons, chopped black olives

• 1 tablespoon chopped fresh herbs (any type; coriander, mint, parsley, chives, etc.)

• 1 tablespoon olive oil

• Salt and pepper to taste

METHOD

• Arrange the orange and onion slices in a large plate and top with rest of the ingredients. 

Egg in a bagel

INGREDIENTS

Serves 1

• 1 egg

• 1 bagel

• 1 teaspoon unsalted butter

• Sprinkle of paprika

• Sprinkle of ground cumin

• Salt to taste 

• Generous splash of olive oil

METHOD

• Slice your bagel in half.

• Melt the butter in a frying pan over medium heat.

• Place a bagel slice in the pan and toast on both sides, 30 to 60 seconds each side until golden.

• Crack an egg in the centre of the bagel slice (you might need to enlarge the hole of the bagel if it's too small) and cover with a lid. Leave until the whites are set and the yolk is still runny, about 2 to 3 minutes. 

• Once ready, place your bagel in a plate and sprinkle with some paprika, ground cumin, salt and a generous splash of olive oil. Enjoy warm. 

HARISSA DEVILED EGGS

INGREDIENTS

Serves 4

• 4 large eggs

• 2 tablespoons mayonnaise

• 3 teaspoons harissa or more to taste

• Salt and pepper to season

METHOD

• Hard boil the eggs for 14 minutes and run them through cold water for at least 30 seconds (until they are no longer too hot to handle).  

• Crack the egg shells and peel off the shells.

• Slice the eggs in half and transfer the egg yolks into a medium sized bowl.

• Mash the egg yolks and stir in the mayonnaise, harissa, salt and pepper. Mix all the ingredients together until smooth.

• Evenly disperse the egg yolk mixture into the egg whites and serve.

Notes

• Using a piping bag to transfer the yolk mixture into the egg whites will help obtaining a neat result. 

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