For many of us, stopping by a fine grocery store before heading home to prepare ftour has become a cherished Ramadan ritual. No matter the long queues or the growling of our empty stomachs intensified by the enticing aromas… We’re willing to wait to pick out those sweet or savory bites that will perfectly round off our meals! The truth is, these gourmet delis know exactly how to tempt our taste buds. Their beautifully arranged displays are a feast for the eyes. Whether you’re looking for traditional Moroccan pastries or hoping to spice up your menu with exotic flavors, the hardest part will be resisting the urge to try everything!

La P’tite Epicerie du Terroir

A must-visit for Rabat foodies who appreciate locally sourced products, La P’tite Epicerie du Terroir turns into a gourmet paradise during Ramadan. Naturally, you’ll find a fine selection of high-quality regional products—olive oils, dates, fresh cheeses, fragrant honeys, and seasonal artisanal jams, all alongside spices and dried fruits. Everything you need to enhance your recipes or add a touch of sweetness. During the holy month, in addition to the classic chebakias and sellou, this spot is best known for its savory specialties. We absolutely love their chicken croquettes, salmon & chive or four-cheese quiches. They are simply divine! Be sure to order in advance or arrive early—they sell out fast!

La P’tite Epicerie du Terroir
7 Rue Benzart, Rabat
Tel: +212 5 37 20 20 77
Monday to Saturday from 11 AM to 6 PM

Read also : EASY RECIPES: 3 VIRAL TIKTOK TRENDS TO TRY AT HOME

Nely’s

Among the must-visit gourmet stores in Morocco this Ramadan, make sure to add Nely’s to your list. Located in the heart of Aïn Diab, this boutique might just become your best ally during the holy month. It offers a variety of Moroccan terroir products, cheeses, charcuterie, infused oils, condiments, and chocolate delights… You’re bound to find that missing touch for your ftour. On the traditional side, Nely’s also features artisanal shortbread cookies, briouates, chebakias, and sellou. Our editorial team’s favorite? The jams, especially Meryem Cherkaoui’s raspberry and orange blossom creation. Spread on a warm msemen, it melts to perfection!

Nely’s Epicerie Fine
62 Rue de la Mer Baltique, Casablanca
Tel: +212 6 63 61 84 14
Monday to Saturday from 12 PM to 5 PM

Hédonia

At Hédonia, every carefully selected product tells a flavorful story. During Ramadan, this boutique invites you to craft your ftours and dinners by blending global influences with Moroccan traditions. Think eggplant with pepper and pecorino to fill your batbouts, mustard infused with tapenade or honey and dill to enhance your meats or fish. Spirulina or mint-infused honeys for drizzling over crêpes. And a variety of oils, sauces, and spices to spark your inner chef’s creativity.

On the chocolate and confectionery front, Hédonia continues to offer ultra-gourmet assortments throughout Ramadan. Beautifully packaged, they also make fantastic gifts. We were especially taken with their new “Mosque Architecture” collection, featuring boxes of fakias adorned with illustrations of the world’s most stunning mosques!

Hédonia Epicerie Fine
29 Rue Imam Aloussi, Casablanca, Morocco
Tel: +212 5 22 20 84 96
Monday to Saturday from 9 AM to 7 PM (Ramadan hours to be announced)

Marrakech Fine Food

A true temple of gastronomy, Marrakech Fine Food is one of those gourmet grocery stores in Morocco that should be on your checklist. With multiple locations across the country, including one in the heart of the ochre city, this spot is a haven for epicureans. The selection is 100% made in Marrakech, and truly impressive. Part bakery, pastry shop, and grocery store, it’s the perfect pre-ftour stop. Among the many delicacies on offer, we highly recommend trying the individually stuffed mejhoul dates. And if you’re one of those who need a caffeine or tea fix to break the fast, indulge yourself—this shop carries an especially fragrant selection. Another plus? The packaging is elegant and refined, making it a great place to shop for gifts when you’re invited to ftour!

Marrakech Fine Food Noria
Km 5, Rue de Tahanaout, Marrakech
Tel: +212 6 63 31 40 56
Monday to Sunday from 10 AM to 5 PM & 9 PM to midnight

Fancy’s Gourmet

In Tangier, both Fancy’s Gourmet locations become true sanctuaries of indulgence during Ramadan. The shop boasts a refined selection of products, including olive oils, spreads, honeys, and jams sourced directly from artisanal cooperatives. Their signature chocolate-covered dates, along with rare spices like saffron and organic cinnamon, are also available. Alongside the traditional ghribas, chebakias, and gazelle horns, their minced meat briouates, mini-burgers, pastillas, and cheese quiches are a massive hit during Ramadan. All dishes are prepared in-house with fresh, seasonal ingredients!

Fancy’s Gourmet
183 Avenue du Prince Héritier or Avenue Sidi Mohamed Ben Abdellah, Tangier
Tel: +212 6 60 36 32 99

In Fine

In Bouskoura, the go-to gourmet address is In Fine. During Ramadan, this store is always bustling! It’s the perfect place to pick up anything from smoked salmon and top-tier Italian oils to herbal infusions, teas, and chocolates. Naturally, this is also the season to grab their delicious boxes of Moroccan pastries, exclusively made in the store’s certified production labs. Our editorial team is obsessed with their sellou-filled chocolates and rosewater briouates… Their cheese platters are also particularly tempting, but make sure to order in advance to secure yours!

In Fine Maison Gourmet
Petromin Station, Route de Bouskoura, Casablanca
Tel: +212 5 20 30 09 16
Monday to Sunday from 9 AM to 6 PM

The delicacies of Morocco

Among Morocco’s fine grocery stores, this one stands out for its selection of honey-based products, spreads, and semolina. Les Douceurs du Maroc offers the finest specialties from each region of the kingdom. During Ramadan, their honey and spreads are especially popular. For those who prefer traditional flavors, we recommend pairing your msemens and baghrirs with classic orange blossom or lavender honey, as well as authentic amlou beldi. For the more adventurous palates, the orange and chocolate amlou, ginger-infused honey, or anise-flavored honey are sure to impress.

One last recommendation for soup lovers and energy ball enthusiasts: the boutique offers ancient and organic semolinas, handcrafted by women’s cooperatives. The zammita beldia or dchicha with seeds are perfect for preparing healthy alternatives to harira!

Les Douceurs du Maroc
Industrial Zone of Lissasfa, Lotissement El Baraka No. 10, Ground Floor
Open Monday to Friday, 9 AM – 3:30 PM

Colette Gourmet

In the heart of Casablanca, Colette Gourmet embraces the spirit of the holy month. A carefully curated selection of infused oils and other local and international condiments will add a flavorful touch to your ftours. Premium dates, almonds, pistachios, and cashews make for perfect sweet or savory snacks to enjoy while watching a Ramadan series. Indulge in their nougatine sellou, and why not a slice (or two!) of the famous Fluffy Japanese Cake, a signature Colette Gourmet treat.

For those who prefer savory delights, customizable gourmet platters are available to suit your cravings. In addition to cheese and charcuterie boards, the must-try items include their mini-burgers and mini-shawarmas—simply exquisite!

Colette Gourmet
5 Rue Attabari, near Boulevard Ghandi, Casablanca
Open Monday to Saturday, 11 AM – 5 PM

“Plant porn” and the era of cool veggie cuisine

The outdated stereotype of joyless vegetarians is long gone. In 2025, plant-based cuisine is trendy, mainstream, and unapologetically fun. Social media platforms like Instagram, TikTok, and YouTube are fueling the rise of mouthwatering vegan “food porn.” Veggie sandwiches are piled high with “fauxmage” (plant-based cheese), burgers are crafted from quinoa and lentils or beetroot and cashews, and vegetables are roasted and marinated like meats. Think miso-glazed carrots or whole cauliflower steaks grilled to perfection. Even street food is embracing the plant-based wave. Grab-and-go options include vegan kebabs, grilled veggie tacos, or mushroom smash burgers. It’s fun, often organic, and—most importantly—delicious!

Read also : EASY RECIPES: 3 VIRAL TIKTOK TRENDS TO TRY AT HOME

Soft pairings: is gastronomy going sober?

Not long ago, pairing a gourmet meal with a non-alcoholic drink might have raised some eyebrows. Not anymore. The trend is shifting toward “less alcohol” or even complete sobriety. To meet this demand, fine dining establishments are curating intricate soft pairings—mocktails, alcohol-free wines, herbal infusions, and distilled botanical drinks. This movement takes inspiration from Asia, where some high-end restaurants even have dedicated sommeliers crafting non-alcoholic pairings for each dish.

This shift has also sparked a wave of innovation in beverage-making. Beyond traditional decoctions, extractions, and infusions (hot and cold), new techniques like maceration and lacto-fermentation are emerging. More than just a passing fad, this is a full-fledged reinvention of traditional beverage norms.

Tea in all its glory

Tea time is making a major comeback, and in some cases, even replacing happy hour. Hot, iced, in soft drinks or long drinks—tea is the beverage of the moment. While matcha remains a favorite, other blends are gaining ground. Spiced teas and floral infusions—chamomile, cinnamon, nettle—bring complex flavors to the table, while rooibos is gaining fans with its naturally sweet taste and caffeine-free appeal. Tea is also making its way into desserts, sauces, smoothies, and lattes. Fermented, sparkling, or cold brew, it’s a perfect fusion of health, taste, and versatility for the new wave of food lovers. And according to experts, tea time is set to become a dominant force in 2025’s culinary trends.

Seaweed takes the spotlight

When you hear “aquatic plants,” you might first think of aquarium décor, hiding your little goldfish. But in 2025, seaweed and other marine plants are stepping out of the water and onto our plates. Celebrated for their texture and umami-packed flavors, these oceanic greens are making waves. Sea lettuce adds crunch, while eelgrass is being transformed into flour and pasta.

Long used in Japanese cuisine, seaweed is now being sprinkled over salads and soups as a seasoning. It’s also making its way into pastries, biscuits, bread, and even drinks and gummies. Plus, it’s a nutritional powerhouse. Sea moss, duckweed, and agar-agar are packed with proteins, fiber, and essential nutrients. In short, there’s a lot to love about these underwater superfoods.

“Swicy” fusions

A mashup of “sweet” and “spicy,” the “swicy” trend is winning over younger generations raised on social media and fast-paced snacking. They crave bold new flavors as quickly as they scroll through their feeds. TikTok is buzzing with viral recipes like sriracha popcorn, gochujang chips, and sweet soy sauce-glazed dangos.

Restaurants are following suit, experimenting with boundary-pushing hybrid flavors. A rich chocolate cake with a pinch of Calabrian chili or a tart lemon sorbet infused with cardamom? Yes, please. The swicy trend also thrives in cocktails, where fruity blends get a fiery kick from ginger, chili, or spiced honey. Even snacks are getting in on the action—sour candies dusted with Spanish paprika or caramelized peanuts with chili are delivering an electrifying flavor experience.

Back to the fire

The smoky touch is all the rage in 2025, bringing complexity and depth to a fusion of flavors. This trend harks back to the warmth and authenticity of wood-fired cooking—evoking the nostalgia of homemade meals. And it’s not just for meat lovers. Plant-based proteins like tempeh and tofu are increasingly being smoked or grilled to mimic the texture and richness of meat.

This smoky essence pairs beautifully with bold flavors like spices, citrus, and umami-packed sauces. Experts predict that smoky notes will enhance condiments, sauces, and even fruits and vegetables. Think smoked paprika honey, grilled Calabrian chili butter, or smoked sea salt sprinkled over chocolate. In 2025, the flavors promise to be both subtle and explosive.

Fermentation: the healthy food revolution

Whether we realize it or not, fermented foods are already part of our daily lives. This ancient preservation method, responsible for cheese, yogurt, and even coffee, is one of the hottest culinary trends of 2025. It aligns with the quest for authentic flavors, healthier eating, and a deeper understanding of gut health.

Beyond their distinct taste and texture, fermented foods are loaded with probiotics—those gut-friendly bacteria that keep our microbiome happy. From sauerkraut and kimchi to kefir, miso, kombucha, and tempeh, they’re everywhere. Even top chefs are revisiting fermentation techniques to create unique, complex flavors a  trend worth indulging in with enthusiam! 

Nostalgia on a plate

As we said, 2025’s food trends are all about contrasts. While thrill-seekers chase extreme flavors, many are also seeking the comfort of familiar dishes. In uncertain times, “comfort food” remains a powerful draw. Ice cream, candy, chocolate, cookies, and childhood snacks offer a much-needed sense of well-being.

Grandmother’s recipes are also making a comeback in restaurants worldwide—sometimes with a modern twist, sometimes just as they were. In Paris, for example, macaroni bars are popping up, serving the beloved childhood staple with toppings like ham and cheese, tomato sauce, chicken and Boursin, or even truffle—at very Parisian prices, of course. But honestly, the same nostalgic effect can be recreated at home for a fraction of the cost!

Fiesta at the taqueria

After winning over American foodies, a new cuisine inspired by South America is making its way to our side of the Atlantic. This trend caters to the younger generations’ craving for bold flavors and a warm atmosphere.  In modern taquerias, people share Argentinian empanadas, asados for meat lovers, stuffed tamales, and cocktails made with Peruvian pisco. On culinary blogs and social media, recipes for desserts like dulce de leche or spicy condiments like salsa seca and salsa negra are currently all the rage. It’s a vibrant and flavorful cuisine that is setting Instagram on fire.

Dumplings are making a buzz

Coming straight from Asian cuisine, dumplings have made it onto Whole Foods’ list of top food trends for 2025. Easy to prepare and stuff, these dumplings appear in almost every country in one form or another and can be adapted to any diet, whether you’re vegan or an unapologetic carnivore.

Why are they so trendy? Because they symbolize sharing and are perfect for the fusion and unexpected combinations that younger generations love. No wonder these little bites have taken social media by storm. So, are you more into shrimp wontons, sweet potato pierogis, or black bean pupusas?

A sustainable cuisine

Did you know that since 2020, the Michelin Guide has been awarding a Green Star to (good) restaurants that rethink their environmental impact? This proves that sustainability has become a key factor in our food choices. For many of us, the war on food waste—both on and off our plates—is in full swing.

Some chefs have even specialized in culinary reinvention. With carrot peels, shrimp heads, or cheese rinds, they take on the challenge of delighting us. A former Top Chef contestant has even opened a Parisian restaurant called “Des restes” (which translates to “Leftovers”) with a menu made from food that would otherwise be thrown away, including “ugly” vegetables that don’t meet standard criteria.

Turkish pasta

Ingredients:

• 250g pasta (fusilli, penne, or your choice)
• 200g plain Greek yogurt
• 1-2 garlic cloves, finely chopped or crushed
• 2-3 tbsp butter
• 1 tbsp sweet or smoked paprika
• 1 tsp red pepper flakes (optional, for heat)
• Salt and pepper, to taste
• A few fresh or dried mint leaves (for garnish)

Prep time: 45 min

Instructions:

1. Cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
2. Meanwhile, prepare the yogurt sauce: in a bowl, mix the Greek yogurt with the garlic, adding a pinch of salt and pepper. Set aside.
3. In a small pan, melt the butter over low heat. Once melted, stir in the paprika and red pepper flakes (if using). Mix well until the butter turns a rich reddish-orange hue. Be careful not to burn it.
4. Plate the cooked pasta and spoon the yogurt sauce on top, lightly tossing to combine.
5. Finish by drizzling the spiced butter over the pasta and garnishing with mint leaves.Serve immediately.

This dish works just as well as a main course or a side—pair it with a crisp salad for extra freshness.

@bint.medellin

j’ai testé la recette virale de turkish pasta d’anna paul 🍝 c’est vraiment facile à faire et c’est rapide, si vous avez pas trop le temps de cuisiner essayez cette recette 😍 INGRÉDIENTS : – 500g de viande hachée 🥩 – 1 oignon 🧅 – pâtes d’ail ou quelques gousses d’ail 🧄 – tomates cerises 🍅 – yaourt grec 🍶 – beurre 🧈 – paprika, sel, poivre – persil 🌿 #turkishpasta #turkishpastarecipe #annapaul #recettefacile #recetterapide

♬ son original – 𝓑int𝓜edellin | cook & co 🍉

Read also : 3 CUCUMBER DETOX RECIPE IDEAS

Crispy rice salad

Ingredients:

• 2 cups cooked, cooled rice
• 2 tsp tamari
• 2 tbsp crispy chili sauce
• 1 tsp sesame oil
• 1 large cucumber, thinly sliced
• 1 cup edamame beans
• 2 celery stalks, chopped
• 3 green onions, sliced
• ½ cup roasted peanuts, chopped
• ½ cup chopped cilantro or mint

For the peanut dressing:

• ¼ cup smooth peanut butter
• 2 tsp tamari
• 2 tsp sesame oil
• 1 garlic clove, crushed
• Juice of ½ a lemon
• 1 tsp maple syrup

Prep time: 40 min

Instructions:

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Spread the rice onto the sheet. Mix the tamari, crispy chili sauce, and sesame oil, then pour over the rice. Toss to coat evenly, then spread the rice into a thin layer. Bake for 25-30 minutes, stirring halfway through.
3. Prepare the dressing: whisk all the ingredients in a small bowl until smooth. If the dressing is too thick, add a little warm water to reach the desired consistency.
4. Assemble the salad: in a large bowl, mix the cucumber, edamame, celery, green onions, peanuts, and cilantro. Drizzle with the dressing and toss well. Add the crispy rice and mix again.
5. Enjoy immediately for the perfect contrast of warm, crunchy rice and fresh, crisp veggies.

@jshealthvitamins.au

VIRAL CRISPY RICE SALAD ✨⁠ ⁠ Have you seen this viral salad all over your feed? We were inspired by @kalejunkie and her drool-worthy creations. This is our version of her recipe made in the HQ, with a few little tweaks! 🤍⁠ ⁠ The verdict? We are going to be making this one on repeat… SO DELICIOUS. We went for a peanut-style dressing and celery instead of avocado because our avocado refused to ripen 😂. ⁠ ⁠ Have you tried it? ⁠ ⁠ Ingredients: ⁠ – 2 cups cooked & cooled rice⁠ – 2 tsp tamari⁠ – 2 tbsp chilli crunch⁠ – 1 tsp sesame oil ⁠ – 1 large cucumber, finely sliced ⁠ – 1 cup edamame beans ⁠ – 2 stalks celery, chopped ⁠ – 3 spring onions, chopped⁠ – ½ cup roasted peanuts, chopped ⁠ – ½ cup chopped coriander leaves, or mint ⁠ ⁠ For the peanut dressing:⁠ – ¼ cup smooth peanut butter⁠ – 2 tsp tamari ⁠ – 2 tsp sesame oil ⁠ – 1 garlic clove, crushed⁠ – ½ lemon, juiced ⁠ – 1 tsp maple syrup ⁠ ⁠ Method: ⁠ Preheat the oven to 200C or 390F. Line a baking tray with baking paper. Spoon the rice onto the tray. Mix together the tamari, chilli crunch and sesame oil. Pour the mixture over the top of the rice and toss together. Spread the rice into one thin layer. Bake in the preheated oven for 25-30 minutes, making sure to toss halfway through. ⁠ ⁠ To make the dressing, combine all of the ingredients in a small bowl or jar. Whisk until smooth. If your dressing is too thick add 1 tsp of warm water at a time until your desired consistency is achieved. ⁠ ⁠ To make the salad, combine the cucumber, edamame, celery, spring onion, peanuts and chopped coriander in a large bowl. Pour the dressing over the top and toss to combine. Add the crispy rice and toss again. Serve immediately. ⁠#jshealth #jshealthvitamins #healthyrecipes #healthyingredients #crispyrice #crispyricesalad #viralrecipe

♬ hot chocolate – doodles

Lasagna soup

Because no list of easy recipes is complete without a soup—but this time, it’s anything but traditional!

Ingredients:

• 2 tbsp olive oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 500g ground beef or sausage meat
• 1 can (400g) crushed tomatoes
• 4 tbsp tomato paste
• 1 liter chicken or vegetable broth
• 250g lasagna sheets, broken into pieces
• 1 tbsp Italian herbs (basil, oregano, thyme)
• 1 cup ricotta
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Prep time: 15 min

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until soft. Stir in the garlic and cook for another minute.
2. Add the ground beef or sausage and cook, breaking it apart, until browned. Drain excess fat if needed.
3. Stir in the crushed tomatoes, tomato paste, and Italian herbs. Pour in the broth, season with salt and pepper, and bring to a boil.
4. Reduce heat to medium and add the lasagna pieces. Simmer for about 10 minutes, stirring occasionally, until the pasta is al dente.
5. Meanwhile, mix the ricotta, mozzarella, and half of the Parmesan in a bowl.
6. Once the pasta is cooked, ladle the soup into bowls. Add a generous spoonful of the cheese mixture to the center of each bowl, sprinkle with the remaining Parmesan, and top with fresh basil.

Pro tip: This soup is even better the next day!
If you’re worried about portions, it freezes beautifully—saving you time on future meals.

@not_so_superflu

La recette des lasagna soup ! C’est trop bon et super facile a faire 😋 #recettefacile

♬ son original – not_so_superflu

Enjoy!

The rose praline from Hicham Aouad

The “galette des rois” with rose pralines from Les Ateliers du Chef is a little wonder. The choice was not easy among the wide range of galettes for 2025 offered by Hicham Aouad’s team. To name a few, there’s the Half-Dark Chocolate, the Passion Coco, and of course the Traditional… At the editorial office, we succumbed to the Signature galette made with delicious sugar-coated almonds, a Lyonnaise specialty. Beneath its golden-hued puff pastry, the frangipane with rose pralines plays on both visual and taste contrasts. First crispy, then creamy and soft while still slightly crunchy. The best way to understand it is to taste it!

The Rose Praline Signature Galette from Les Ateliers du Chef – on order – 290 DH (10 people) and 350 DH (12 people)
Tel.: 06 64 72 43 20
7, Mohamed Bahi Street, Palmier District, Casablanca
Monday to Saturday, 10 AM to 6:30 PM

The apple-cinnamon from Paul

Paul’s galette des rois never disappoints…and  you know it. But this year, it is offered in a particularly indulgent version: made with pure butter, of course. Also, it tempts you with  an almond cream and cinnamon-flavored apple for something new. Under a braided, flaky pastry, the creaminess of the frangipane is slightly enhanced by a barely crispy streusel. It’s a truly interesting variation in the list of galettes for 2025. Even better, the bakery-pâtisserie offers it in individual portions, so you can indulge even when you’re alone.

Paul Morocco
Apple-Cinnamon Almond Galette – 280 DH (8 people) or 32 DH per individual piece

The exotic from Hélène Darroze

Tahiti vanilla, frangipane cream with preserved lemon and fresh garden zest, Hélène Darroze’s signature galette is an invitation to travel. The orchids of Polynesia are known to produce the best vanilla in the world, and the lush gardens of Marrakech grow fleshy, juicy lemons. The star chef of Royal Mansour Marrakech has this year initiated a fusion of exceptional products to offer a subtle blend of flavors. Sweetness and freshness, smoothness and bitterness. Behind its delicately crispy puff pastry, the melting creaminess of the frangipane will not leave you indifferent. Whether you find the bean or not, if you love citrusy and slightly spicy vanilla notes, you’ll surely go for another serving!

Royal Mansour
Hélène Darroze’s Signature Galette – on order 24h in advance – 650 DH (8 people)
Tel.: 06 30 00 44 33
Abou El Abbas Sebti Street, Marrakech

The classic from Pierre Hermé

We couldn’t consider a list of galettes for 2025 without including the one that caught our attention at the Pierre Hermé boutique at La Mamounia. Classic, but a must-have: the Infiniment Amande Galette. The master pâtissier highlights all the facets of the almond. Under a golden and crispy puff pastry, an almond cream enriched with roasted almonds reveals a delicious balance. A must-try!

Pierre Hermé Boutique at La Mamounia
Infiniment Amande King’s Galette – on order – 390 DH (6 to 8 people)
Tel.: 05 24 38 86 89
Bab Jdid Avenue, Marrakech
boutiquepierreherme@mamounia.com

Read also : HOROSCOPE JANUARY 2025: OUR TAROT READER TELLS YOU EVERYTHING!

The pecan from Terra Mia Café

Terra Mia Café has become one of the must-visit spots in the ochre city. Under the guidance of Chef Daoud Essadiq, the patisserie offers, among others, a selection of galettes for 2025. The pecan one has won the editorial office’s heart. Traditional yet slightly reworked, it is ultra-gourmet. Its puff pastry encloses a pecan cream that is simply irresistible. This superfood from America is especially nutritious, which helps alleviate any guilt…

Terra Mia Café
Pecan Galette – on order – 220 DH (6 people)
Tel.: 05 24 20 18 19
Sourya Street, Marrakech

Picture (c) : Pierre Hermé 

Pumpkin and bacon soup

Ingredients (for 4 servings):

• 300g pumpkin flesh
• 20cl coconut milk
• 1 liter vegetable broth
• poppy seeds
• 4 slices of bacon
• 1 tsp curry powder
• a pinch of salt

Preparation:

1. Start by heating the pumpkin flesh and covering it with the vegetable broth. Stir, then add the curry powder.
2. Blend the mixture in a blender until smooth. Add the coconut milk and blend again.
3. Fry the bacon slices in a pan until crispy.
4. Pour the soup into bowls and top with bacon slices, sprinkling poppy seeds for a finishing touch.

Tip: Add a pinch of your favorite spice to enhance this delicious pumpkin soup, one of our top pumpkin recipes!

Creamy pumpkin pasta

Ingredients (for 4 servings):

• 650g pumpkin, skin on, cut into 8-10 cm wedges
• 4 cloves of garlic, unpeeled
• 1 tbsp olive oil
• 200ml whole milk
• 25g butter
• 2-4 tsp dukkah spice mix (depending on desired intensity)
• 80g mascarpone or cream cheese
• 15g grated Parmesan, plus extra for serving
• juice of half a lemon
• sea salt and black pepper

Preparation:

1. Preheat the oven to 200°C in fan mode.  Place the pumpkin and garlic in a roasting dish, drizzle with olive oil, season well, and toss to coat. Roast for 30-35 minutes, until tender.
2. Peel the pumpkin and transfer the flesh to a blender. Add the milk and blend until smooth.
3. Meanwhile, cook the pasta according to package instructions.
4. In a large pan over medium heat, melt the butter, stirring continuously for 30 seconds to a minute, until browned and nutty. Add the dukkah and mix well, taking care not to burn the spices.
5. Add the pumpkin mixture, mascarpone, Parmesan, and lemon juice to the pan. Stir until the mascarpone melts and the sauce is smooth. Toss in the cooked pasta, adding 50-100ml of pasta water for extra creaminess. Season with salt and pepper to taste. Serve immediately with more Parmesan.

@johngs

Creamy Pumpkin Pasta – Full Recipe Below . Serves 4 . 650g pumpkin, skin on and cut into 3-4inch wedges 4 cloves garlic, unpeeled 1 tbsp olive oil 200ml whole milk 25g butter 2-4 tsp dukkah spice mix (depending on strength) 80g mascarpone or cream cheese 15g parmesan, grated, plus extra for serving The juice of ½ a lemon Sea salt and black pepper . 1. Pre-heat the oven to 200 fan. Chuck the pumpkin and garlic into a roasting tray and pour over the oil. Season well and toss together. Roast for 30-35 minutes until soft and squidgy. 2. Peel the pumpkin and chuck the flesh into a blender. Add the milk and blitz into a smooth sauce. 3. Meanwhile, cook pasta according to packet instructions until al dente, normally about 8-10 minutes. Scoop out some of the pasta water and then drain the pasta. 4. Melt butter in a large pan over a medium heat. Stir continuously for 30 seconds to a minute until brown and nutty. Add the dukkah and mix well. Watch the spices don’t burn here, so move fast. 5. Add the pumpkin, mascarpone, Parmesan and lemon to the pan and mix until the mascarpone has melted into the sauce. Once smooth, chuck in the pasta. Add 50-100ml of the pasta water and mix until creamy. The pasta water really makes a huge difference here. Go a little at a time to get it right. Check the seasoning and add salt and pepper to taste. Serve immediately with Parmesan . #P#PumpkinF#FallRecipesA#AutumnRecipesP#PumpkinRecipesP#PastaPastaLover

♬ original sound – John Gregory-Smith

Read also : PARFUM AUTOMNE 2024 : 8 NOUVEAUTÉS POUR ELLE ET LUI

For dessert, enjoy two more pumpkin recipes: One quick and easy, and one more indulgent. Take your pick!

Pumpkin pancakes

Ingredients (for 6 servings):

• 500ml all-purpose flour
• 2 tsp baking powder (or baking soda)
• 2 tsp ground cinnamon
• 250ml pumpkin purée
• 2 eggs
• 375ml milk
• 5ml vanilla extract
• butter for cooking

Preparation:

1. In a large bowl, mix the dry ingredients.
2. In a medium bowl, combine the liquid ingredients and pumpkin purée.
3. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
4. Heat a small amount of butter in a skillet over low-medium heat, then pour about 125ml of the batter using a ladle.
5. Cook for 2 minutes on each side.
6. Serve the pancakes hot with your favorite toppings.

Pumpkin and cream cheese muffins

Ingredients (for 12 muffins):

Muffins:

• 350g flour
• 150g granulated sugar
• 150g brown sugar
• 1 tsp baking soda
• a pinch of salt
• 2.5 tsp pumpkin spice (cinnamon, ginger, nutmeg, cardamom, clove)
• 400g pumpkin purée
• 125ml vegetable oil
• 2 eggs
• 1 tsp vanilla extract

Cream Cheese Mixture:

• 120g cream cheese (at room temperature)
• 2 tbsp sugar
• 1 tbsp flour
• 1 tsp milk
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 180°C.
2. In a bowl, mix the flour, sugars, baking soda, salt, and pumpkin spice. Set aside.
3. In another bowl, combine the pumpkin purée, vegetable oil, eggs, and vanilla extract. Gently fold in the dry ingredients, mixing just until combined. Pour the batter into greased muffin tins.
4. For the cream cheese mixture, mix the cream cheese, sugar, flour, milk, and vanilla extract until smooth. Add a spoonful of this mixture on each muffin (using a spoon or piping bag). Use a knife or toothpick to swirl the cream cheese into the muffins.
5. Bake at 180°C for 20-25 minutes, or until a toothpick comes out clean from the center.

@alex.kirouac

Cream Cheese Pumpkin Muffins (Makes 12 muffins) 1 3/4 cup flour 3/4 cup sugar 3/4 cup brown sugar 1 tsp baking soda 1/4 tsp salt 2 1/2 tsp pumpkin spice 15 oz (1 can) pumpkin purée 1/2 cup vegetable oil 2 eggs 1 tsp vanilla extract Cream cheese filling: 4 oz cream cheese, softened 2 Tbsp sugar 1 Tbsp flour 1 tsp milk 1 tsp vanilla extract Preheat your oven to 350 degrees In a bowl, combine the flour, sugar, brown sugar, baking soda, salt and pumpkin spice. Mix together and set aside. In a separate bowl, combine the pumpkin purée, vegetable oil, eggs and vanilla extract. Mix well and then gently fold in the dry ingredients into the wet mixture. Mix just enough until all ingredients are combined but do not over mix. Scoop into your lined muffin pan. To make the cream cheese mixture, combine your cream cheese (should be room temp), sugar, flour, milk and vanilla extract. Mix until smooth and add a dollop of the cream cheese mixture on top of the muffins (you can do this with a spoon or putting it in a piping bag.) Use a knife or tooth pick to swirl the cream cheese into the muffins. Bake at 350 for 20-25 minutes or until a toothpick in the center comes out clean. Let cool and enjoy!!

♬ Sunday – HNNY

These pumpkin recipes are the perfect way to wrap up your Halloween night and reward yourself with a well-deserved treat after trick-or-treating! Enjoy!

We already knew that a video could create unprecedented excitement for a piece of clothing, an accessory, or even a cosmetic product. But for a fruit? That’s unheard of! Yet that’s exactly what happened in Iceland a few weeks ago. The country experienced a cucumber shortage following a video posted by Canadian influencer Logan Moffitt, who has 6.4 million followers, on July 24.

Viewed over 32 million times, this recipe, adopted by many Icelanders, combines the green fruit with salmon, sesame oil, garlic, rice vinegar, and chili oil. It’s a realbuzz for someone who spent the summer filming cucumber-based salad recipes.

It’s worth noting that cucumber is ideal for consumption in hot weather. Low in calories, high in water and fiber, it has appetite-suppressing and antioxidant properties. Highly diuretic, it improves digestion and helps eliminate accumulated waste from the body. So, don’t hesitate to use it for a healthy and delicious detox recipe. Here are three examples.

Cucumber-Lemon Juice

Here’s a hydrating drink, perfect for those who struggle to drink their 2 liters of water daily. Ultra-refreshing, this detox recipe made with cucumber, lemon, and ginger is known for improving digestion and boosting metabolism. It helps eliminate waste and reduce fat absorption. It’s best enjoyed in the morning with breakfast.

Ingredients:

• 2 cucumbers
• 2 lemons
• 1 cm piece of ginger
• A few mint leaves
• Parsley

Preparation:

1. Peel the cucumbers and cut them into pieces. Squeeze the lemons to extract the juice. Place everything into a blender, then add the grated ginger, a few mint leaves, and parsley sprigs.
2. Blend for a few minutes, then pour the mixture into a glass. It’s best to drink this juice immediately to retain all its benefits.

Read also : GRÉGORY COHEN’S SIMPLE RECIPES FOR PERFECT APERITIFS !

Asian-Style Cucumber Salad

To stay trendy,  try Logan Moffitt’s Asian-style cucumber salad. For a detox recipe, you can add a few radishes, known for aiding in the elimination of toxins and fats.

@logagm

Ingredients:

• 1 cucumber
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon chili oil
• 1 teaspoon MSG (monosodium glutamate) or salt
• 2 garlic cloves
• 4 or 5 radishes (optional)

Preparation:

1. After thoroughly washing the cucumber, cut it into thin slices. Place it in a jar with a lid. Add salt, close the container, and shake to release the cucumber juice.
2. Rinse the cucumber slices using a strainer, then return them to the jar. Add the soy sauce, rice vinegar, sesame oil, and chili oil. Season with a bit of MSG or salt and finish with crushed garlic. You can also add some thinly sliced radishes.
3. Close the container and shake vigorously for a few seconds to mix all the ingredients well. Chill or serve immediately.

Cucumber, Lemon, and Mint Mousse

Who says detox recipes can’t be a dessert? It’s important to indulge (within reason, of course) to avoid frustration. Here, cucumber is combined with lemon juice and low-fat cottage cheese for a low-calorie mousse.

Ingredients:

• 1 large cucumber
• 200 g cottage cheese (or Greek yogurt for extra creaminess)
• 1 to 2 tablespoons powdered sugar (to taste)
• Zest and juice of 1 lime
• A few fresh mint leaves
• 6 sheets of gelatin
• 1 tablespoon honey (optional)
• A few red berries (optional)

Preparation:

1. Peel the cucumber, then cut it in half lengthwise to remove the seeds. Cut it into pieces and blend until smooth. Strain the puree through a sieve or strainer to remove excess water. Save the juice for later use.
2. Soften the gelatin sheets in a bowl of cold water for a few minutes. Warm a small portion of the cucumber juice and dissolve the gelatin in it. Incorporate this mixture into the cucumber puree.
3. In a bowl, mix the cottage cheese, sugar, lime juice and zest, and finely chopped mint leaves. Add the cucumber puree. Adjust the sweetness with honey if desired.
4. Refrigerate for at least 2 hours until the mousse sets. Before serving, add a few red berries and some fresh mint for decoration.

Summer evenings are in full swing, and for the occasion, we’ve called upon Parisian chef Grégory Cohen, also known as the king of aperitifs and recently the executive chef of Hollywood Savoy in Paris. Here are four simple and foolproof Mediterranean-flavored recipes, perfect for delighting your guests all summer long! But first, let’s heed Chef Cohen’s advice: “I’m going to share my secret with you: sharing! Sharing food is about sharing more than just ingredients; it’s about sharing a part of yourself. This is the secret to happiness, among friends or family, in our everyday lives. It’s what brings us all together!” Bessaha, and grab your aprons !

The saturday trilogy 

The dinnertime aperitif is all about reliable favorites: classics, with no frills or fuss, that we know inside out. That’s why Grégory Cohen offers a trio of hummus, tahini, and baba ganoush. Three iconic dishes from Levantine cuisine that we know well, but often struggle to recreate in the kitchen. Yet, it’s a simple recipe. It all comes down to the right proportions! Memorize these, because this is foolproof.

Read also : EASY APPETIZER: 5 NUTRITIOUS (AND DELICIOUS) RECIPES

1/ The tahini 

In a bowl:

• 2 tablespoons of sesame cream, also known as tahini.
• 1 clove of garlic, mashed.
• 1 tablespoon of lemon juice.
• A pinch of zaatar and sumac.

Mix everything with warm water until you get a thick yet liquid texture. Set aside.

2/ The hummus

In a bowl:

• 1 can (250g) of chickpeas.
• 1 clove of garlic.
• 1 teaspoon of cumin.
• 1/2 teaspoon of zaatar and sumac.
• A little warm water.

Mix everything, then add the tahini and olive oil until you achieve a creamy consistency. Season with salt and pepper, and you’re good to go.

3/ The baba ganoush 

In a bowl :

• The flesh of 3 grilled eggplants.
• 1/2 clove of garlic.
• 2 tablespoons of olive oil.
• 2 tablespoons of tahini.
• 1 teaspoon of cumin.
• 1/2 teaspoon of zaatar and sumac.

Mix everything, and you’re ready to impress everyone.

Sweet-savory mediterranean delight

4/ fig and feta tarte tatin 

And here’s the ultra-original piece to accompany your Levantine trilogy. As beautiful to look at as it is delicious to eat, it draws inspiration from the best of the Mediterranean and dares to combine sweet and savory. Yum and more yum!

Ingredients:

• 1 shortcrust pastry.
• 1 kilo of figs.
• 3 yellow onions.
• 30g olive oil.
• 15g balsamic vinegar.
• 20g butter.
• 25g sugar.
• 1 tablespoon of honey.
• 1 sprig of rosemary.
• 1 block of feta.
• 3 sprigs of lemon thyme.
• A pinch of Espelette pepper.
• A few arugula leaves.

Instructions:

1. Thinly slice the onions.
2. Heat the olive oil, butter, and rosemary in a sauté pan, then sweat the onions for 5 minutes.
3. Remove the rosemary.
4. Add the balsamic vinegar and honey. Season with salt and pepper.
5. Let the onions caramelize for another 5 minutes, gently turning them.
6. Add a glass of water and let simmer, covered, for 25 minutes.
7. Preheat the oven to 180°C (350°F).
8. Cut the tops off the figs and make a cross incision.
9. Butter a tart pan, sprinkle the bottom with sugar. Place the figs with the rounded side facing up.
10. Spread the onion compote over the figs.
11. Unroll the shortcrust pastry over the top, folding the excess pastry over the edges to hold the figs in place.
12. Bake for about 25 minutes until the pastry is golden.
13. Turn the tart upside down using a plate (like a Spanish tortilla).
14. Crumble the feta into a bowl, mix with thyme, 1 tablespoon of olive oil, and Espelette pepper.
15. Sprinkle over the tart, add the arugula leaves, and enjoy!

Well, now all that’s left to do is put on your apron and get cooking with these four simple recipes that are sure to impress.

Non-Alcoholic Summer Drinks

Watermelon Agua Fresca

Ingredients:

• 4 cups diced watermelon
• 1/4 cup lime juice
• 2 tablespoons honey (or to taste)
• Fresh mint leaves (for garnish)
• Ice cubes

Recipe:

1. Puree the diced watermelon in a blender until smooth.
2. Strain the watermelon puree through a fine-mesh sieve into a pitcher.
3. Add lime juice and honey to the watermelon puree and mix well.
4. Refrigerate the agua fresca.
5. Fill glasses with ice cubes and pour the chilled agua fresca into the glasses.
6. Garnish with fresh mint leaves.

Malibu Sunrise

Ingredients:

• 10 cl pineapple juice
• 6 cl passion fruit juice
• 1 cl lemon juice
• 1 cl grenadine

Recipe:

1. Pour the pineapple juice, passion fruit juice, lemon juice, and grenadine into a shaker filled with ice.
2. Shake vigorously.
3. Pour into a glass, straining the ice.
4. Serve immediately with a straw.

Miss Lincoln

Ingredients:

• 1 cl rose syrup
• 2 cl elderflower syrup
• 4.5 cl lemonade
• 4.5 cl sparkling water

Recipe:

1. Pour the rose syrup and elderflower syrup into a large wine glass.
2. Add the lemonade and sparkling water.
3. Add a few ice cubes and enjoy !

Alcoholic Summer Drinks

White Sangria with Beer

Ingredients:

• 750 ml white beer
• 90 ml tequila
• 40 ml Cointreau
• Juice of one lemon
• 50 g brown sugar
• 1 packet of vanilla sugar
• 2 limes
• 1 orange
• 2 nectarines or peaches
• 150 g strawberries

Recipe:

1. Slice the orange, quarter the limes and nectarines, and halve the strawberries.
2. In a large container, mix the sugar, lemon juice, Cointreau, and tequila until the sugar dissolves.
3. Add the fruit and beer.
4. Serve this refreshing summer drink well chilled.

Read also : EASY APPETIZER: 5 NUTRITIOUS (AND DELICIOUS) RECIPES

Raspberry Daiquiri

Ingredients:

• 2 cl cane sugar syrup
• 2 cl freshly squeezed lemon juice
• Half a cup of raspberries
• 5 cl white rum
• 2 ice cubes

Recipe:

1. Pour the rum, lemon juice, cane sugar syrup, raspberries (save a few for garnish), and ice cubes into a shaker.
2. Shake vigorously for 10 seconds and serve immediately in a cocktail glass.

Exotic Zest

Ingredients:

• Half a vanilla bean
• 20 ml fresh grapefruit juice
• 15 ml fresh lemon juice
• 30 ml vodka
• 20 ml triple sec
• 45 ml Crémant

Recipe:

1. Split the vanilla bean in half and scrape out the pulp. Add the pulp to the grapefruit juice, lemon juice, vodka, and triple sec.
2. Add ice cubes and stir vigorously.
3. Strain the mixture into a Highball glass and top with Crémant.
4. Stir gently to blend the flavors of this refined summer drink.

 Crab, Avocado, and Mango Tartare

 Ingredients for 4 people:

•  500g of crab meat
• 2 avocados
• 1 mango
• 1 lime
• Basil or coriander
• 2 teaspoons of olive oil
• Salt, freshly ground pepper

 Recipe:

Cut the avocados and mango into small cubes. Place them in a bowl and drizzle with lime juice.Chop the basil and add it to the mixture, along with the zest of the lime, olive oil, salt, and pepper. Mix well and refrigerate for 1 hour.In a pastry cutter, place some of the avocado mixture, then add a layer of lightly seasoned crab meat, covering it again with the avocado mixture, and then with the crab meat. Decorate with a basil leaf. Serve as an appetizer.

Indian-Style Shrimp Skewers 

Ingredients for 4 people:

• 1 tablespoon of oil
• 1 tablespoon of lemon juice
• 2 cloves of crushed garlic
• 1 teaspoon of paprika
• ½ teaspoon of chili powder
• ½ teaspoon of salt
• ½ teaspoon of turmeric
• 1 tablespoon of chopped coriander
• 16 large peeled shrimp or 500 to 600g of fish (such as monkfish)

Recipe:

Mix all the ingredients in a dish or bowl, ensuring that the shrimp or fish pieces are well coated. Cover and refrigerate for several hours, stirring occasionally.Thread the shrimp onto skewers. Then grill them for 3-4 minutes on each side, basting with the drippings. 

Tzatziki

Ingredients for an individual serving: 

• 1 small cucumber
• 1 light strained natural yogurt
• 1 tablespoon of 0% fat cream cheese
• 2 cloves of crushed garlic
• 1 tablespoon of extra virgin olive oil
• Salt, pepper
• Chopped mint or another herb of your choice

 Recipe:

Mix all the ingredients except the cucumber and let them rest in the refrigerator for 30 minutes to 1 hour.Cut the cucumber into small cubes of 2-3 mm – or chop it – after peeling it. Add it to the yogurt sauce. You can serve it as it is or prepare vegetable sticks to dip into it.

Read also : TAKING YOUR TIME IN TANGIER

Vietnamese Salad

 Ingredients for 4 people: 

• 1 head of romaine lettuce, shredded
• 3 stalks of celery, peeled and thinly sliced
• 3-4 grated carrots
• A handful of bean sprouts, boiled for 5 minutes and roughly chopped
• 100g of cooked chicken, sliced
• 2 handfuls of peeled shrimp
• Chopped coriander leaves
• A small handful of grilled and crushed peanuts
• 1 omelette, sliced into strips

Dressing: Lemon, sunflower oil, and soy sauce

Recipe:

Mix all the ingredients, add the dressing, and sprinkle the salad with the crushed peanuts. And that’s it!

Zucchini Terrine

Ingredients: 

• 650g of zucchini
• 4 eggs
• 100g of goat cheese log (like President brand)
• 60 to 70g of Parmesan cheese
• 200 ml of 12% fat cream
• 3 tablespoons of cornstarch
• 1 tablespoon of olive oil
• A small piece of butter
• 3 cloves of garlic
• A small bunch of basil
• Salt and pepper

Recipe:

Peel and grate the zucchini. Let them drain before cooking them in a pan with olive oil, garlic, and chopped basil. Add salt and pepper and let simmer for about twenty minutes over low heat, stirring occasionally.Meanwhile, vigorously beat the eggs in a bowl. Add crumbled goat cheese, Parmesan cheese, cream, and cornstarch. Season with salt and pepper.Once the zucchinis are cooked, let them cool down and mix them with the egg mixture. Then, pour the mixture into a buttered loaf pan. Bake in a water bath in the oven at 180 degrees Celsius for 45 minutes.

A Refreshing Beverage

Firstly, prepare a “detox water” to drink as much as you want: lemon, mint, and cucumber. 

Preparation (for 1.5 liters): 

Slice a cucumber and a lemon thinly, then place them in a large pitcher of water along with mint leaves. Chill the mixture for a few hours before drinking, allowing the ingredients to release their properties.

Day 1

Breakfast: the power bowl for an energy boost 

In the morning, opt for a complete and indulgent bowl containing fiber, antioxidants, and nuts to avoid cravings and to stay energized throughout the day. 

Preparation:

Instead of your usual breakfast, in a bowl mix  some berries (raspberries, blueberries, strawberries, or blackberries), a banana, the equivalent of a handful of crushed almonds, half a plain yogurt, and the juice of half a lemon.

Lunch: 

No skipping meals or starving allowed. Eat light and healthy by choosing steamed vegetables, seasoned with a dash of lemon juice and cumin, accompanied by white fish or grilled chicken, all while avoiding white bread.

Dinner: pea and lemon soup

A vitamin-rich and flavorful recipe,  nothing beats a good soup to facilitate the detox process while you sleep and to make up for excesses. 

Preparation (for two servings):

• 300 grams of extra-fine peas
• ½ onion
• 1 teaspoon of olive oil
• 1/2 lime
• Some sprigs of cilantro  

Sauté the onion in oil, then add the peas and coriander. Season to taste with salt and pepper. Cook for about fifteen minutes. Blend. Add the lime juice. It’s ready!

Read also : FAMILY VACATION TIME: OUR RECOMMENDATIONS

Day 2

Breakfast: a new twist on the power bowl

Preparation: To avoid boredom, slightly vary the ingredients: add a handful of oat flakes to the first recipe, add slices of kiwi, etc.

Lunch:

Same as the first day. Eat light but don’t starve. AND AVOID WHITE BREAD (seriously)!

Dinner: zucchini soup with lime zest 

Low in calories, zucchini pairs with lime for a light and tangy recipe. 

Preparation (for two servings):

• 500 grams of zucchini
• One lime: its juice and zest
• 1 garlic clove
• 1 onion
• Salt & pepper 

In a saucepan, sauté the onion in a dash of olive oil for a few minutes. Then add the finely sliced zucchini. Simmer for fifteen minutes. Once it has cooled slightly,  blend. Add the lime juice and zest.

Day 3

Breakfast: the bowl is back 

For the morning bowl, you can once again vary the recipe, this time by mixing a kiwi (cut into small pieces), a few strawberries, a handful of muesli, 10 cl of almond milk, and – always – the juice of a lemon.

Lunch: 

Do we really need to say it again?

Dinner: carrot, ginger, and lemon soup 

Another star ingredient (alongside lemon, of course) of detox diets, is  ginger; it cleanses the liver and accelerates digestion.  

Preparation (for two servings):

• 500 grams of carrots
• One lemon: its juice and zest
• Some shavings of fresh ginger
• 1 onion
• Parsley
• Salt, pepper 

In a large saucepan, sauté the onion in a dash of oil for a few minutes. Then, add the carrots (sliced). Cook for about twenty minutes, until the carrots are tender. Once off the heat, add the lemon (juice & zest), ginger, and parsley. Blend and enjoy.