DFB is travelling to Morroco!

Hi readers!

I’m super excited to update all of you that DFB is joining “The Chef’s Cut” on an amazing tour to Morocco. You know Morocco right? Marrakesh? Rabat? Fes? Couscous! Tagine! Ingrig Bergman dancing in Casablanca! who doesn’t love Morocco?!

So what does a cold, wet from the rain, Irishman do in Morocco? Here is what we are expecting!

So I’ll be over for about a week and promise to keep you all updated. We’ll be seeing markets:

morocco market aerial.jpg

Jamaa El-Fna Market at dusk

morocco market.jpg

Spices and  local fruit

Cooking Classes and learning how to make the local dishes:


Moroccan Couscous with vegetables


Chicken Tagine



Amazing Riads (Riad is the local name for a hotel) and old cities


Local Riad in Marakesh

fes old Medina.jpg

Old city (Medina)

And in general we will have lots and lots of fun. Stay tuned for my next updates!


“The Chef’s Cut”




Pancake Tuesday was a week ago but…

I hope you are all feeling amazing today because it is the unofficial, week late, truly pampering – one week anniversary to pancake Tuesday (like anyone needs to choose only one to eat pancakes?! Madness I tell you!)

So here are a few great recipes that i have been trying through the whole week and just have to tell you about!

So first – is a great recipe by Donal Skehan. An odd pancake I know, but delicious!


Dutch Baby Pancakes | DonalSkehan.com, Pancakes just got pimped!

Here is a long lost recipe from “The Cake Hunter” which includes an Almond Milk Pancake *Drooling!*



And another 🙂


I’d love to hear how your second pancake Tuesday went, so comment!

Mushroom and Pecorino Pasta

Here guys is a great new recipe you should definitely try. Stumbled upon this dish in a fine Italian restaurant (name shall remain a secret for now) and thought to give it a try of my own. It’s not a simple dish and should be ready in 15-25 minutes. I think what makes this dish so nice is the raw courgette which makes it really special. So here is my way to do it – hope you like it and enjoy making this at home.


  • Olive oil
  • 150g of pasta of your choice
  • 60g of pancetta cubes
  • 2 Handfuls of mushrooms, sliced thick
  • 100g of courgette, grated
  • Pecorino or parmesan
  • Butter
  • Don’t throw out your pasta water!


Boil the water and add a pinch of salt. You can us any type of long thin pasta, I went with fusili lunghi. As you let the pasta cook, fry the pancetta in a pan with a bit of olive oil, then add the mushrooms, when it is all nearly fully cooked, grate some of the courgette into the pan. Season with salt and pepper. Personally I like to grate some pecorino straight into the pan before the pasta to let it melt properly – as you wish. Now, when your pasta is “al dente” Add it to the pan with your lovely sauce waiting. I recommend – take your pasta out with a spaghetti spoon, so it adds a bit of the water to the sauce. The sauce will receive a bit of starch from the water and help thicken it a bit.

Into your pan, throw a knob of salted butter and cook it all together, you can add a bit of pasta water until the sauce has a consistency to your liking and eat away!


Bon a Petite!