more Marrakech food and sights

My last post on Marrakech. But more Morocco to come!

A man was selling mint from giant sack, right on the street.

mint for sale

mint for sale

Fried fish. Mark, our guide, said that it wasn’t worth eating seafood here and that it would be better on the coast. Also, notice the Activia sign. I had no idea that stuff was so far reaching!

fish and yogurt sign

fish and yogurt sign

Lots and lots and lots of colourful tagines for sale.

tagines

tagines

Mutton, anyone?

butcher

butcher

Garlic and spices for sale on the side of the street.

garlic and spices

garlic and spices

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British snacks (and booze too!)

One thing I like to do when I go to a foreign country is snoop around and test out some snacks that you might not find out at home. Here are a few from my stopover in London.

The 99 Flake – a soft ice cream cone with a Cadbury Flake chocolate bar stuck in it. I actually didn’t have any this trip (was too cold at the time), but I still remember the first time I had one. It was while on a day tour of the Scottish Highlands and I spotted a little stand selling them in a little Scottish town we stopped in for a quick potty break. The cold of the ice cream makes the thin layers of the Flake a little brittle, and you can use the Flake to scoop up your quickly melting ice cream. This photo was of a stand that was just outside of Hampton Court Palace. The poor guy inside must have been freezing!

99 Flake

99 Flake

I don’t drink a lot of alcohol, but I’ve really become attached to hard ciders. While it’s harder to find a quality cider here are home, over in England they are everywhere. I was told that I should try Bulmers because they were better than Strongbow, so I picked up a bottle of apple cider and another one of pear cider. They were crisp without being overly sweet and I enjoyed them, but I was a little let down by the pear cider because it didn’t taste of pears at all and was almost indistinguishable from the apple cider.

Bulmers ciders

Bulmers ciders

When you go to another country, you gotta learn the snack lingo. Over there, chips = French fries and crisps = potato chips. I think my favourite so far is still the Walkers Worcester Sauce crisps, but I tried a few other ones this time. Also in the photo is an orange Fanta. I love drinking Fanta over there because it tastes more like Orangina than orange soda. And I was intrigued by finding a Fanta Zero, so I bought it to see if the flavour changed a lot due to the artificial sweeteners (wasn’t bad but the real thing is still better). The crisps pictured here are Quavers (cheese flavoured potato chips in a corn chip shape), Walkers Max Paprika (ripple chips) and Wotsits (cheese puffs). The Quavers were kind of salty and bland. The Wotsits weren’t as cheesy-tasting as my favourite Hawkin’s Cheezies and they weren’t as crunchy either. The paprika crisps were good and did taste exactly like paprika.

Fanta Zero and crisps

Fanta Zero and crisps

As a treat one evening, our hosts made us some apple crumble topped with THE best non-dairy ice cream that I have ever had. Lactose, cholesterol and gluten-free, Swedish Glace tasted no different from a regular ice cream and had a creamy texture. I really, really wish you could buy it here!

Swedish Glace

Swedish Glace

While I was in London they launched these new Marmite cereal bars. I managed to snag a sample (and coupon) as I passed by on my way to the Tube. Interesting marketing campaign, huh?

Marmite cereal bar

Marmite cereal bar

Marmite, in case you don’t know what it is, is a yeast extract that is often spread on toast.

Marmite coupon

Marmite coupon

If you’ve ever tried Marmite (or the Australian version Vegemite), then you will know exactly how this thing tastes like. NASTY. I took a bite of the bar and then spit it back out. One of our local hosts insisted that “real” Marmite on toast was much, much better, and I didn’t like that either. It’s definitely an acquired taste.

bar close up

bar close up

I’m almost done the London posts! There are a few more to come, and then I’m moving on to Morocco.

Moroccan spiced chickpea soup

Everyone I’ve ever told about this recipe have raved about its taste. It’s hearty, it’s healthy, it’s easy to make, only uses one pot and it tastes damn good. I discovered it one day when watching Good Deal with Dave Lieberman on TV.

“Wow, that looks simple and delicious,” I thought. And so I immediately went looking for the recipe on the US Food Network website. I’ve made it enough times now that I’ve adjusted some ingredients to fit my own personal taste.

Moroccan spiced chickpea soup

Moroccan spiced chickpea soup

Moroccan spiced chickpea soup
Adapted from Good Deal with Dave Lieberman
Makes approximately 4-6 large servings.

Ingredients
1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, roughly diced
6 to 8 cloves of garlic, pressed
1 1/2 teaspoons ground cinnamon (original recipe asks for just 1 tsp but I like the additional cinnamon taste)
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper (add more if you want heat)
1 heaping teaspoon sweet paprika
1 can chopped tomatoes (796 mL/28 oz, original recipe used half of this amount though)
2 cans chickpeas (540 mL/19 oz per can), rinsed and drained
1 carton (900 mL) reduced-sodium chicken broth (or vegetable broth… or use your own stock of course)
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
Pre-washed baby spinach

Directions
Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic, and sauté until the onions begin to turn translucent (lower the heat if browning starts to occur). Add all your spices spices and sauté for a minute. Add the tomatoes, chickpeas, broth and sugar. Add a pinch of salt and approximately 10 grinds of fresh pepper.

Don’t forget to stir as you add each ingredient. The chickpeas should be just covered with liquid; if you don’t have enough liquid add some water.

Bring the soup to a simmer, then lower heat to low and gently simmer for approximately 45 minutes. Basically, you want the chickpeas to soften enough so that there is no bite.

Remove the soup from the heat and use a potato masher to mash up some of the chickpeas (but not all of them) right there in the pot. Spoon out your soup and add plenty of spinach to each bowl, stirring until the heat just starts to wilt the leaves. If you’re serving the entire pot, go ahead and add your spinach to the pot instead of into individual bowls. Add additional salt and pepper if necessary, and serve the soup lightly drizzled with extra-virgin olive oil, if desired.