Our use of cookies

Some cookies are necessary for us to manage how our website behaves while other optional, or non-necessary, cookies help us to analyse website usage. You can Accept All or Reject All optional cookies or control individual cookie types below.

You can read more in our Cookie Notice

Functional

These cookies enable core functionality such as security, network management, and accessibility. You may disable these by changing your browser settings, but this may affect how the website functions.

Analytics & Tracking

Analytical cookies help us to improve our website by collecting and reporting information on its usage. This category also includes tracking code such as Facebook Pixel.

Third-Party Cookies

These cookies are set by a website other than the website you are visiting usually as a result of some embedded content such as a video, a social media share or a like button or a contact map

Rachel Khoo

The Khoo Times

The
Khoo Times

Daily Edition
Latest News

Morrocan madness in Milano

I headed off to Milano last week to bake some sweet 'Morrocan' treats. The sights, sounds and Morrocan cookery classes I discovered in Marrakesh in June came in handy. Instead of shopping at Armani or Prada I went trapsing around the rather unusual Milanese neighbourhoods in the search Rosewater, Orange flower water and other essential ingredients for the cakes.

My partner in crime took care of the savoury side of things so I could concentrate on getting the sweet side sorted. We had bought enough food to feed to several large Italian families which we just about managed to pack into the taxi. A short ride across town we took over a stunning apartment and the magic (or hard graft) began at 10am and didn't finish until the guests arrived at 9.30pm.

Here's the list of sweet treats I made: Cornes de gazelle Mint & coconut cakes Walnut baklava Cardamom, pistachio and semolina cakes Rosewater and lemon yoghurt cakes Almond snake cake Morroccan 'strudel' (not pictured) Orange, orange flower water and chocolate trifle (also not pictured) Cinammon raisin and walnut rolled biscuits Black & white pinwheels Rosewater cheesecake Most of the recipes aren't what you call classic Morrocan pâtisserie. It's more taking the flavours and adapting them into a 'simpler' and sometimes 'lighter' version.

In other news