17 April 2013

Tajine Cooking

In January, when Peter's of Kensington were having their annual sale, I spied this gorgeous blue Emile Henry Tagine (Tajine) at such a ridiculously low price, I grabbed it!
BEST decision I've made in a long while. :)

It cooks food so beautifully. Better than a casserole. Better than a slow cooker.

I also bought this book from Peter's, but it is available from Bookdepository dot com for about $14. Such delicious recipes! My mouth waters just reading the recipes and looking at the pictures. 
I am slowly working my way through the recipes.

This is the first dish I cooked - Lamb tagine with prunes, apricots and honey. 

Chicken tagine with Preserved Lemon and Olives
And tonights dish of Beef tagine with beetroot and oranges.

I think my favourite so far, is the Lamb with apricots and prunes. :)

I am also experimenting by using the tagine to cook other, more European in style, casserole dishes.

Do you have a favourite cooking utensil or a style of cooking? Do tell us about it. :)


  1. Yum Lindi...looks great.
    My chef son Joe uses one all the time...I should get one.
    Bit of trivia..Tagine in Maltese means frypan...
    Julia ♥

  2. I love my Tagine too ... love Moroccan food.