It looks like once again Tom Cruise has created another intense action-packed Mission: Impossible sequel. This time he’s doing an even more dangerous stunt adding to an ultra realistic experience for the audience.
I’ve been a fan of the mission impossible franchise and I am sure this is going to be another exciting film to add to the collection. I put up 2 trailers, one of the movie and one of Tom Cruise’s amazing stunt. Also in the movie is one of my favorite actors, Simon Pegg, who starred in one of my all-time favorite movies, Shaun of the Dead.
Many scenes were filmed in Morocco, and that’s why I picked Moroccan food recipes that are unusual and really tasty. Please try some of the recipes and take a look at the trailers. The movie comes out July 31st and I’m planning on being first in line.
Ethan Hunt (Tom Cruise) and his teammates reunite for this pulse-pounding sequel, in which they attempt to take down a secret international organization known as the Syndicate–highly skilled ex-IMF agents who are intent on bringing down their former outfit. Christopher McQuarrie directs this new entry in the Mission Impossible franchise, with Jeremy Renner, Alec Baldwin, and Simon Pegg co-staring. ~ Daniel Gelb, Rovi – fandango.com
- 2 tablespoons black tea, such as English Breakfast
- 20 cardamom pods, crushed
- boiling water (see instructions)
- 3 tablespoons (organic cane) sugar
- 3/4 cup packed spearmint leaves, plus extra for garnish
- 2-3 tablespoons fresh lime juice
- 2-3 tablespoons fresh lemon juice
- 5 ounces (1/2 cup plus 2 tablespoons) white rum
- 1 ounce (2 tablespoons) dark rum
- 1 1/2 teaspoons rosewater
- sparkling water
Make the cardamom tea concentrate:
Place the tea and crushed cardamom pods in a heatproof measuring cup, and add boiling water to bring the mixture to the 3/4 cup mark. Let steep 10-20 minutes. (If finishing the drinks later, strain the tea mixture into a jar, squeezing the liquid out of the tea, and chill. The mixture may become cloudy; this is fine.)
Finish the mojitos:
Meanwhile, muddle the mint leaves and sugar together in another measuring cup to bruise the mint. Add the lime and lemon juices, starting with the smaller amounts; stir to dissolve the sugar.
When the tea has steeped, strain it into the mint mixture, squeezing the tea and cardamom pods to extract all the liquid.
Strain the mint/tea mixture into a pitcher, squeezing the leaves to extract all the liquid. Stir in the white and dark rums and the rosewater. Taste, adding additional lime and lemon juice if you like.
Fill four large tumblers with ice and several mint leaves. Divide the cocktail mixture among the glasses, leaving room for sparkling water. Top each with a bit of sparkling water, stir, and serve.
Read more at: bojongourmet.com
Minty carrot, pistachio & feta salad
- 2 tbsp olive oil, plus a little extra for drizzling
- 500g carrots, halved and cut into chunks
- 400g can chickpeas, drained and rinsed
- 2 tsp ground cumin
- juice ½ lemon
- 1 tbsp clear honey
- small bunch mint, chopped
- 2 big handfuls spinach
- 100g bag shelled pistachios, roughly chopped
- 200g pack feta cheese, crumbled
Heat oven to 200C/180C fan/gas 6. Tip 1 tbsp of the oil, the carrots, chickpeas and cumin onto a baking tray, season and toss to coat. Roast for 30 mins or until the carrots are tender.
Mix together the lemon juice, honey and remaining oil, then pour all over the roasted carrots and chickpeas. Leave to cool. You can chill the salad at this stage, for up to 1 day; just bring it out of the fridge 1 hr before serving.
Mix through the mint, spinach leaves and pistachios, and check the seasoning. Scatter the feta over and drizzle with a little extra oil.
Mission: Impossible Rogue Nation – Stunt Featurette
Moroccan Chicken Couscous with Dates
- 2 tbsp olive oil
- 500g skinless chicken thighs
- 140g wholewheat couscous
- 2 onions, sliced
- 4 garlic cloves, sliced
- zest 2 lemons, juice of 1
- 350ml chicken stock
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 6 large dates, pitted and chopped (Medjool are nice)
- 50g flaked almonds
- small bunch parsley, chopped
Heat oven to 180C/160C fan/ gas 4. Heat 1 tbsp of the oil in a large frying pan over a high heat. Season the chicken, then cook for 10 mins or until browned on both sides. Remove and put in a large baking dish with the dry couscous.
Heat the remaining oil in the pan, add the onions and garlic, and cook for 5 mins until softened. Add the zest and juice of 1 lemon along with the stock, cumin, cinnamon and dates, then bring to the boil.
Pour the date mixture over the chicken and couscous, sprinkle over the almonds, cover with foil and bake for 20 mins. Serve sprinkled with the remaining zest and parsley.
Moroccan Spicy Nut Truffles
- 1 2∕3 cups unblanched (unpeeled) almonds
- 1 2∕3 cups walnuts
- ¾ cup sugar
- 2 teaspoons ground cloves (Repeat: 2 teaspoons. Do not decrease the amount)
- 1 teaspoon baking powder
- Good pinch salt
- 1 egg, or a little more
- Powdered sugar, sifted (do not skip the sifting)
Preheat the oven to 400°F. In a food processor, place all ingredients, except the egg, and grind until you obtain a finely ground but still
textured mixture. Do not grind finer or you will get a greasy mixture. Transfer to a mixing bowl. Add the egg and mix by hand until the mixture is smooth and malleable, adding just a little more egg if necessary. Shape the mixture into little balls.
Pour powdered sugar over the balls (as opposed to rolling them into the sugar, which might make them look greasy), shaking off the excess sugar. Place the balls on a real cookie sheet lined with parchment paper. Bake 15 minutes, not a second longer. The truffles will look cracked all over. Let the truffles cool completely before storing in an airtight tin.
Do not substitute any other nuts for the almonds and the walnuts in the nut truffles.
Don’t try to bake the nut truffles on a disposable cookie sheet, or the bottoms will burn.
Read more at: levanacooks.com