Recipes we like

Simple guides to show you how to make the food we love.

Jump here to the recipes, or see the latest one I made through the cook I’m giving a shout-out to below. 

This section is where I’m building my own little database of favourite recipes, favourite cooks n chefs, and my recipe journeys with favourite ingredients. 

It’s great to be able to share them with you. Being mobile, we don’t have the usual full bookshelf with recipes. So  as I write, I explain our journey with the equipment and the ingredients and the recipe we’re working with, and add in all the tips… a little bit like writing notes in your recipe book.

Everything in life is inspired, and they say there’s no such thing as a new idea – they just keep going round and round and hope improve as they do ! So we will try to tell you where our inspiration began for each recipe, or if it’s a direct recipe from a cook or chef we have come across. We´ll link you to the books or the online sites we´ve used.

We like to understand all the ingredients in our recipes, to know what fuel, we are putting into our bodies, and what effect it can have on us. So we want to give you tips on how to get the most out of them.

About the food we love…

We prefer natural and unprocessed personally, and like to cook everything from scratch… as much as we can.

Aoibheann loves the raw, and the real food, the herbs and spices. Paul loves the rich and fine.

Put us together and we love the rustic, flavoursome, local, and the sophisticated fusion food, from texture to colour to flavour.

 

About the way we like to cook…

Aoibheann likes playing with my food, mixing flavours colours and textures, and so loves getting as much healthy and available food into the recipe. Recipes have to be simple and easy, and finding ways to use up food is a game I love to play too.

Paul is more finickety, and likes to follow a recipe religiously, but he’s much better at knowing how to use equipment and heat properly. The recipes he cooks will bring words like special, and exquisite, to the tip of your tongue !

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recipes we like

Easy Indian curry base

Easy Indian curry base

Use this as the basis for any vegan or nonvegan, yellow, creamy, tomato-based curry sauce. It goes well with tofu, chicken, turkey, monkfish or lentils.

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Elderflower cordial recipe

Elderflower cordial recipe

It´s that time of year again ! Sun is coming out. Barbecue cover is off. And those elderflowers are just begging to be picked for this really simple Elderflower cordial recipe.

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How to make preserved lemons

How to make preserved lemons

Sharing a very simple but important part of Moroccan cuisine( and a lovely memory from our Marrakech house). Get started because it´ll be a while before you use them !

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Turkish eggs menemen

Turkish eggs menemen

the cook, the local, the chef – 3 versions. Which would you choose. Click over to see the recipes, with tools, tips from Grandma, and how to cook ´by eye´ !

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Tomato anchovy salad

Tomato anchovy salad

A simple, delicious dish – 3 main ingredients. Inspired by a set of tapas starters for lunch, by the sea in Mallorca, Spain.

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Mushroom pasta … with a touch of fragrant spice

Mushroom pasta … with a touch of fragrant spice

This journey started with a sore gum! I blitzed some cloves to powder in a mere second or 2 in in my Bamix hand blender. Then i had a bit left over – so searched for a recipe to use it up. A recipe to hide it a bit from Paul too scchhh. What a find !

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Mango salmorejo soup

Mango salmorejo soup

The best and easiest summer soup ! What a journey, mixing raw vegetables and balancing flavours. Makes a fabulous Autumn starter soup too with those colours.

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Watermelon gazpacho

Watermelon gazpacho

This was part of a summer journey putting fruit in soups, salads, and tray bakes. The best thing about it is you just blend the ingredients together and its done !

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Fennel seed marinade and dip

Fennel seed marinade and dip

Such a simple food idea, and a great way to use fennel seeds. From the Simple book by Otto Lenghi. A three part salad that we break up into parts and have in different ways… again and again and again !

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Easy, fast, red onion pickle

Easy, fast, red onion pickle

An unbelievably easy to make, pretty pickle. A no oil salad maker, a great topping for burgers, salads, cheese… anything. I could just eat it out of the jar !

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Asian Slaw & Smoked Salmon

Asian Slaw & Smoked Salmon

Fabulous recipe. Easy and very filling lunch too. Asian sauce with cabbage, carrot and onion slaw. Also brilliant as a marinade with smoked salmon.

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Warm orange breakfast bowl

Warm orange breakfast bowl

Start, or end the day feeling good with this as a breakfast, dessert or supper. Get what you need, to feel healthy, and full ( No overnight oats involved ! )

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Red onion marmalade made easy

Red onion marmalade made easy

Discover how easy it is to make this savoury, sweet red onion marmalade with a sous vide machine. A great replacement for butter or sauces with meat or cheese.

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Avocado fruit plate

Avocado fruit plate

So many ways to use avocado – and the best ways to present it. Tt’s a journey, and I hope it never ends. Join me and discover as I taste, test, write.

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A hearty breakfast

A hearty breakfast

Filling, warming, nutritious, very tasty. This oat based breakfast is perfect to set you up for the day, or, in my case to line my stomach ready for meds !

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Red pepper dip and sauce

Red pepper dip and sauce

I found a brilliant vegan red pepper sauce recipe, but even though I didn’t follow it fully, it still makes a perfect dip or pasta sauce or potato topping.

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Aoibheann & Paul

We love great food & cooking… & simplifying life.
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