First off, I must say I wish the quality of the vid was better, but Youtube messed up my vid while it was being uploaded. And my arms were kind of shaky while recording, but that is nothing I can control.
This aside, I’m glad I was able to capture all of the panel.
Dare say the best picnic lunch I’ve ever had. The location was near the Valley of the Rose, somewhere in the Dades Valley of High Atlas. The weather was not too cold, not too hot, the shade was perfect and there was thick carpet to sit on with pillows. A real Moroccan picnic experience. Everything was brought out fresh including the beef and eggs and cooked by our awesome tour guide and his friend. The omelet was cooked in a tagine pot which I should’ve learned the name.
Not as good as the ones they do in the Fire Nation, but quite tasty ;)
15 dl (6 cups) plain cornflakes 6 tbsp sunflower oil 1 - 1,5 tbsp smoked paprika powder 3 tbsp ground cumin 1 tesp chili flakes A good pinch of cayenne pepper Salt Ground black pepper 1 tbsp sugar 1 crushed garlic clove (it doesn’t make the flakes taste like garlic, I just think it gives them a nice punch. But if you don’t like garlic, it’s fine to exclude it)
Preheat an oven to 130 ºC (260 ºF)
Mix the corn flakes with the oil, put to the side. In a small bowl, mix the spices and sugar and garlic. Sprinkle the spicemix over the oiled cornflakes, mix well, make sure every flake is coated in spices. Taste, see if it needs more seasoning. Dress two trays with baking paper, and spead the flakes over them. Bake in the oven for 15 minutes, until crisp and golden. Let cool down on the tray, store in a jar.