Memories of Moroccan Sellou

I finally got around to searching for the recipe to this amazing almond and honey energy paste that they eat for breakfast during Ramadan in Morocco. It started niggling at me a few months ago, but the truth was I couldn’t even remember the name of it. I soon found results coming up that were pointing to a treat called Sellou. Soon I was on youtube watching this video by cookingwithalia.com:

Many years ago I lived with a Moroccan family in Rabat. The family had a son and daughter who were around my age. The daughter was wiry, smart and a black belt in taekwondo. The son was refusing to follow the Ramadan fast as he was as skinny as a rake and in the middle of intense exams at his school which are highly competitive. The mother was possessive and passionate, an amazing cook, the father was rarely seen but seemed a very quiet mild-mannered fellow.

Sellou is eaten before the sun rises during Ramadan and is power-packed with energy to get you through a long day of fasting. Each family has their own recipe and whenever I asked for it they would always wave me off, saying that it was so easy just almonds, roasted flour, sesame and honey so I never bothered to write it down. Perhaps this was just their way of keeping their household sellou recipe their own special secret.

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Sugar and Intuition as Monsanto Strikes Again

Roger's Sugar Refinery

Consumption of refined sugar is the most pleasant means of gradual suicide.

On Easter Monday (April 13, 2009) we finally stepped out of the house and went on an excursion. The cherry blossoms are out in Vancouver and Spring is finally in the air. We hadn’t been out in months. We decided to head down to False Creek and check out how the building of the Olympic Village was going.

Along the walk I kept getting Midnight Oil’s song Blue Sky Mine popping into my head. To be honest I am not sure if this happened before or after I took the photos of the old Canadian Sugar Refinery Building, but it probably doesn’t really matter. I found it interesting that this song kept nagging at me as it has been a very long time since I have heard music in my head like this.

Vancouver’s sugar refinery was established in 1890, by B. T. Rogers and was the beginning of Rogers Sugar. It was:

Ideally located to receive shipments of raw cane sugar from Pacific regions and to access Canada’s rapidly developing western markets.source

The refinery was Vancouver’s first major industry not based on logging or fishing. The Vancouver refinery is an efficient, productive facility to this day, and $1 million is invested annually in this plant. source

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Plum Dumplings

Hungarian Plum Dumplings (Szilvasgomboc) are a traditional food, this recipe comes from the Hungarian Cookery Book by Karoly Gundel (1956)

Serves 6

  • 6 potatoes
  • 3 eggs
  • 40g (2oz) butter
  • salt
  • flour
  • plums or damsons

Method:
Boil six mealy potatoes and rub them through a hair sieve. Add the butter, eggs, salt and as much flour as they will absorb but not too much. Roll it out and then cut it into squares big enough to hold a plum.

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Maple Parfait

A very simple recipe and a great way to showcase the quality of ingredients used. Serves 6 4 (farm fresh) eggs, beaten stiff 1 c hot maple syrup Cook until mixture thickens, then cool and add: 2 c cream, beaten stiff Place in the freezer.

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