Mission : "Morocco" - Recipes - Page 2

#16 01-31-2002, 03:59 PM

OMG another alarming situation.
Two new mysteries arouse

Who is the snake and who is the almond milk....

What is the name of the snake cookies? Feqqas or M'hannchu

cape chef · #17 01-31-2002, 03:59 PM

Hey I posted about the snake first Athenaeus!!!!

This is to funny

Athenaeus · #18 01-31-2002, 03:59 PM

sorry cape chef...

Athenaeus · #19 01-31-2002, 04:03 PM

I cannot reply right now cc I am on the floor by Q's post

Quote:

Obviously, Bond had many operatives in the field. And now, Ethanaeus was showing an uncharacteristic interest in her cosmetics as well....

He is telling the same things to every woman he meets Q...

cape chef · #20 01-31-2002, 04:04 PM

Fekkas are anise flavored melba toast. The true snake is M'hannchu.

#21 01-31-2002, 04:06 PM

It's so relieving to realise that you are not the only lunatic in the universe

Pass me one snake cookie before Nancy arrives to eat them all...

cape chef · #22 01-31-2002, 04:10 PM

I think I will retreat to Telouet in the high Atlas mountains to sip on some Mahya. The almond milk does not carry the kick I need right now. perhaps one of aniseed and figs

#23 01-31-2002, 04:10 PM

Quote:

Originally posted by Athenaeus

He is telling the same things to every woman he meets Q...

Oh Dear

I am in the embarassing position to declare-again- that you are not women but sea monsters , both of you...
Go comb your hair and put some lipstick.
The Symposiun is ready to start....

Rachel · #24 01-31-2002, 04:49 PM

ready to start!!!
Already!! My carpet needs some more petrol!!!

Isa · #25 01-31-2002, 08:13 PM

James, If Cape Cook goes into the Atlas mountain he will be lost, she murmur into his ear. There are towns up there where one could loose their mind up in the Atlas

Tell me more. He asked.

In most villages in the mountains there is only one oven in the village.

Only one ?? Are you sure.

Yes, I saw it with my own eyes. In all the villages I visited there was only one oven. You have access to it only once a week.

And don’t forget she added, he will be followed everywhere. You won’t even need to go there, you will get daily reports. And if he is sensitive to the eerie atmosphere he will loose his mind.

Really?

Yes.

But how do you know?

A lifetime ago I was there. I saw it for myself. One oven, no electricity. And people who knew exactly where you had been during the day, where and what you ate and where you stayed. It takes no time at all and you feel quite paranoid.

How was the food? He asked.

The worse I’ve seen. Except for the orange juice, tall glass full of freshly squeeze orange juice. You could still taste the sun in it. She paused for a minute, unsure if she should share her secret.

It is there that I learned the secret of the clémentine. Out of the mouth of Father Clément just before he left this earth.

Tell me more said 007.

Later she said. For now think about Father Clément’s Clémentine Cake.

He waited for her to begin telling him about this intriguing cake.

Darn she said someone stole the recipe.

She cut the communication and started the hunt for the clémentine cake. A secret she had been guarding for the last 20 years. She would hunt the thief till the end of the world if needed….

Suzanne · #26 01-31-2002, 08:42 PM

the Mysterious NYer came out, dressed as ever in black the better to hide in the inkiness of the night desert.

If only she knew the location of the magical Firewall that would protect KylieX from evil.

If only she could drag KylieX away from the sorceress AY-MEEEE and her flower-dust minions who had so hypnotized him.

If only she could find the ICE-maiden, who so loved KylieX that she protected him with a fantastical garment of the lightest, yet warmest, puffs of dough, or was it duck?

If only her preserved lemons were ready to bring to the festive symposium. But they were still sitting in their jar of salt, weeping lightly. How simple they had seemed, just cut almost through in quarters, stuffed with coarse salt, and packed into a jar with more salt and extra lemon juice. Yet they became an exercise in patience -- always difficult for a NYer, Mysterious or not -- as the wait stretched into weeks. How can I make an authentic tagine, she sighed, with no preserved lemons. And can I really heal those fresh olives as other have done? Oh, they didn't want to heal them, just to cure them ...

Isa · #27 01-31-2002, 10:14 PM

James are you there?

Yes he replied. Where have you been?

Hunting down the recipe thief.

You found him? Who is he?

Can’t you guess?

Don’t play games with me it’s late. He replied, impatiently.

It’s an elf. A friend of…

Ethenaeus, James said angrily. I knew elves were cookies thieves but I’ve never heard of them stealing recipes. I should have known she was up to something when she started to distribute her Greek cookie recipes before Christmas! She was already planning her coup. And we saw nothing! She must reward the elves with cookies everytime they destroy a recipe.

Think of the chaos it would create James. An army of elves stealing recipes not only from you and me but from chefs all around the world. This could be catastrophic James! You have to do something to stop her!

James? James? The communication was abruptly cut short. She heard a click, who had been listening on she wondered.

James was gone.

Hopefully she thought he will know how to stop the elves from destroying the world’s culinary heritage….

Meanwhile there was always the Clémentine Cake…

4-5 clémentines (about 375g total weight)
6 eggs
225g sugar
250g ground almonds
1 heaped teaspoon baking powder

Put the clémentines in a pan with some cold water, bring to the boil and cook for two hours. Drain and, when cool, cut each clémentine in half and remove the pips. Then pulp everything- skins, pith, fruit – in the processor (or by hand of course). Preheat the oven to 190°C (375°F). Butter and line a 9-inch springform tin.

Beats the eggs. Add the sugar, almonds and baking powder. Mix well adding the pulped clémentines.

Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come clean; you’ll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack but in the tin. When the cake’s cold, you can take it out of the tin. I think this is better a day after it’s made, but I don’t complain about eating it any time.

You can make it with an equal weight of oranges, and with lemons, in what case the sugar has to be increase to 250g.

#28 02-01-2002, 01:42 AM

Another day was dawning. The sun was rising in the horizon turning the sand of the dessert in a red -brown colour like a roasted golden beet...

The previous day turned out to be one of the most weird of my career.
Too many people appearing from nowhere. Recipes with controversial names, Giggling sea monsters...
Oh! Those chefs are crazy!
Something bothered me though. The Chocoholic Oyster was very strange last night. She was telling me stories about remote places . Maybe she was upset with the thieves of cookies...
But I must admit what would I do nothing without her. I would be lost with out her with those lunatics here.

I must admit I was confused. If <Q> was able to read my mind she would say in her sarcastic way : "Of course, you have not enough brains even for M'chermal for 8..."

No! I won't play their game! They have to play mine. The Oyster had provided for me many infos on the participants back-grounds, so I knew a lot about them.
Ethenaeus and <Q> must be fought by their own weapons.

I went to the breakfast room. They were there giggling already. When they saw me both of them took their comme il faut style and Ethenaeus served the breakfast to me by her self.

" May I have some Moroccan anised bread? " I asked.
" Anised bread? " replied opening her large filled with olive oil eyes with surpise
" I have never heard about it "

" Of course" I replied with compassion " It's one of the famous recipes of KylieX. The International Academy will laureate him with Nodel prize for this bread. Kylie X has many prizes already for his bread recipes. His lab in Gotham city will be the First American museum of the American baking heritage. Haven't you read the article of Suzanne Fazz in New Gotham Times? "

This was tooo much for Ethenaeus. She lost her ironic smile and this left eyebrow that was killing me by being always lifted, was at last in place...

<Q> from the corner of the table was also upset. I knew she was. She had this tiny quenelle shaped mirror in her hands again, observing the situations from the images that they were reflecting to her charming but evil eyes... But she has turned pale like the dawn...

" Touche Bond” I praised my self. " At last!! They lost their temper" From the open window I saw the limousine of Cape Cook arriving. I had to be fast
This was my opportunity, so I continued
" According to rumours, Ethenaeus, Kylie X is Teaching you how to mix flours..."

If only you could see her face! " Teaching ME? " she screamed. " It's time Bond to tell me also that Cape Cook is teaching ME, the most famous of mermaids, how to swim "

" No Ethenaeus" <Q> replied with hatred shining in her eyes and sarcasm echoing in her voice " According to the same rumours, Cape Cook is teaching you how to spell"

And both of them fell on the floor giggling...

cape chef · #29 02-01-2002, 08:58 AM

Chaque fois que je monte au summets des montagnes, J'apporte ma propre cuisiniere Enfin mon esprit est claire je me serve du cantalon et de lait du parady
cc

Athenaeus · #30 02-01-2002, 12:39 PM

After this short talk with <Q> in the kitchen Ethenaeus went for a long walk in the dessert.

" Dessert is like the sea" her grandmother used to tell. " Only for the brave ones"

Behind her she heard some laughts.

" What are you thinking of Ethenaeus? Your grandmother again or some wilde ancient story? "

It was three of her guests and famous bakers : KylieX, Nanini and TBH ( The Body Heat)

- " Why are you so stuck to the past BTW " asked KylieX with a polite smile.
" World changes you know, we cannot go the mill to have our flour. We live in the States where we, the americans, came very recently in relation to your country and we are trying to built our own tradition"

- " Building a tradition from start is not an easy task , you know" added TBH with his serious but friendly style

" You always insignuiating that in our country we lack respect for tradition and we don't have the right to have an opinion on old things" Added Nanini , furious as always "

" Am I? " asked Ethenaeus, posing this crucial question mostly to herself.
" I am stuck to the past, you are right the three of you. I find the Present very dissapointing and the Future judging by the present scarrying. So I have chosen to love things that have proved their resistence in time.

Bread making is one of those. I love breadmaking. Bread making is an act of Love and even stronger. It requires your mind , your body and above all your soul ...

But what am I talking about now? The three of you know this very well. You make breads the same way.
It just that sometimes I am afraid that a noble tradition may turn into a Trendy Habbit as everything our days"

" I agree , replied KylieX. That's why I came here in this Symposium. To clear the dark clouds of conspiracies and misunderstandings and to propose to work in the blending of flours.Tradition is useless if it can't inspires us for the Future "

" I am positive that Ulysse would say the same" added THB with a mysterious smile. I have read that but I am bored to go wandle to find Homer's book right now"

" And my Italian grandmother would agree" added Nanini , smiling for the first time since his arrival in Morocco.

I think we all need a drink said Ethenaeus. I will think about the "mixing flour team ". Morocco inspired me for a drink

Moroccan Dilema

Fresh mint
50ml vodka
15ml sugar syrop
15ml lemon juice
Soda

Shake the mint in the shaker with ice
Add the rest of the ingredients and shake them well in the shaker
Serve in the glass and add Soda