Thursday, January 20, 2011

Marrakech 2011 - continuosly updated: January 20th

Photo: Food stalls at Djemaael Fnaa by Leoniel Leo
I am presently staying in Marrakech, Morocco. Here are a list of stories to come on Enjoy Food & Travel

Bars
  • January 16th to January 19th: Cafe Arabe
    A classy rooftop bar overlooking the narrow streets and with the tower of the Koutobia in the distance.  We indulged in a reasonably priced Cartier Champagne  every night (Only 700 Dh). One of the few bars serving alcohol in the old town
  • January 17th and January 19th: Cafe Atlas
    Local bar in the Gueliz area serving alcohol. Tons of the second hand smoke is what you pay, as you are only allowed to enjoy it inside. 
  • January 18th: Terrasse de l'Alhambra
    Great place at the Djemaa El Fnaa Square. Coffee overpriced by Moroccan standards, cheap at European prices. Free WI-FI

Hotels: 
  • January  15th to January 22nd: Riad Libitibito
    A beautifully restored Riad in the Medina with 5 rooms. It provides a quiet spot in the noisy city and the proprietors Tanya and Zacharia has proved to be the hosts of a dream. 
Restaurants: 
  • January 16th: Cafe Argana
    Tourist trap with a good view to the late night food market. To be avoided for everything than the latter. 
  • January 18th: Cafe Bougainville
    Reasonably prices, but hard to find something that tasted of anything.
    cuisine at very reasonable prices 
  • January 19th: Cafe de France
    Decent tourist trap at Djemaa el Fnaa. Good tagine, at very nice European prices.
  • January 19th: Palais Donab
    Decent meal in breathtaking surroundings. Excellent service, Berber music and belly dancing included.
  • January 16th and 18th: Portofino Restaurant
    Serving Italian as well as Moroccan cuisine. Very small servings of Italian, and large Moroccan. Expensive.
  • January 17th and 20th: Restaurante Italiano Casanova
    Rated as number 5th of all restaurants it provides a genuine style Italian cuisine at very nice prices. Try their bruschetta!!
  • Januar 20th: Riad LibitibitoEnjoying a home made meal at our Riad tonight. We will be served Fish pastilla and Tagine with Kefta and eggs.
  • January 15th and 17th: Terrasse des Epices
    Trendy and expensive in the Medina. Small portions.
Sights: 
We have visited most sights that I saw last night, so I am referring to my previous Marrakech site.   

Wednesday, January 19, 2011

Jelly cup with chocolate mousse

Ridiculously easy to make, an assembling job, really, but the Jelly cup with chocolate mousse looks impressive and it tastes good to! 

Photo: Kraft food website
I am no dessert cook, and I often go for easy solutions when serving a sweet end to a good meal.

I look back on brightly coloured and tasty fruit jelly as one of the highlights on children parties back in my childhood. Similarly I love the richness of a creamy chocolate mousse. My idea was then. Why not bring the two together in perfect harmony. When you can make both from a packet, you can whip this dessert together in a moment

Ideally orange jelly would be the best, as a good Cointreau or Grand Marnier adds taste and sophistication to a chocolate dessert. I failed to find orange jelly and choose strawberry flavour. To make it just follow the instruction on the packet.

Norwegian manufacturer Freia, owned by Kraft food, makes different flavoured jelly. To prepare it, follow the instruction on the packet of your favourite brand. I simply dissolved the powder in hot water and whisked it until all was dissolved.

To create the party atmosphere, I filled the brightly red hot jelly in tall wine glasses, placed them in the refrigerator to cool down before I started preparing the chocolate mousse.

Photo: Freia chocolate and Tiramisu mousse
Freia also makes mix for chocolate mousse, and they get, in my opininion as delicious and creamy as the home made one, and you may add a twist by adding a suite booze, as brandy or even better Cointreau or Grad Marnier.

As I had fruit flavour in the bottom of my festive glasses, I decided to just prepare the mousse according to the instructions on the packet. Pour the mousse over the jelly and decorate with what you'd fancy. I used an ornament made from dark Belgian chocolate.