I’m enjoying my Moroccan spices at the moment, the flavour is fragrant, fiery, sweet, savory, and citrusy, it really gets your senses moving. Normally a traditional Moroccan meal would contain couscous but as I had some Bulgur Wheat to use up I decided on this. Bulgur is also a healthier and lower calorie choice too.
Makes 2 Servings
1 medium red onion, finely chopped
200g Scottish Beef Mince
1 tbsp cumin
1 tsp ground cinnamon
2 tsp turmeric
1 tbsp smoked paprika
1 tsp white pepper
1 tsp ground ginger
250ml vegetable stock
30g Cashew nuts (slighty toasted and chopped)
80g Bulgur Wheat
Zest of 1 lemon
2 tbsp chopped fresh mint
Salt & pepper to taste
Heat oil in a large fry pan and fry the onions until browned and softened
Add in the beef mince and brown all over. Add in the spice mix and mix thoroughly.
Add in the stock and bring to the boil, then simmer for about 15 minutes or until the stock thickens/evaporates slightly.
Meanwhile, make the Bulgur Wheat as per packet instructions. Once cooked add in the spinach and cover with a lid, allow the residual heat to wilt the spinach down, mix through. Add in the lemon zest and mint and mix.
Season, serve and sprinkle the toasted cashews on top. Yummy!
OMG….can a Sunday really get any better! I picked up some Chocolate Mint Leaves at the Glasgow Food Assembly on Monday https://thefoodassembly.com/en/assemblies/7907 , thanks to Rhone Cottage http://www.rhonecottage.co.uk/ , not really knowing what I was going to do with them, but one thing for sure I had to try them. I knew they had a delightful minty chocolate flavour to them so it had to be a dessert of some sort, these were just the ticket…….absolutely amazing flavours and so fresh tasting.
150g self raising flour
50g cocoa powder
½ tsp salt
1 tsp baking powder
50g butter, softened
100g caster sugar
1 tsp vanilla extract
small handful of chocolate mint leaves, very finely chopped
Pre-heat the oven to 180 deg.
Combine flour, cocoa powder, salt, and baking powder in a medium mixing bowl. Set aside.
In a large bowl, cream butter with a mixer on medium speed for 30 seconds. Add sugar and whip until fluffy, about 2 minutes. One at a time, add the eggs, fully mixing after each addition. Add vanilla and mix just until combined.
To the butter mixture add 1/3 of the flour and combine, then add 1/2 the milk and mix. Next add another 1/3 of the flour and mix, add the rest of the milk and mix, then add the remaining flour and mix thoroughly.
At this stage add in your chopped chocolate mint leaves and mix together.
Place your cupcake cases into your tray and then using an ice cream scoop fill each case. (After years of try to get the right amount in a cup case with a spoon, this is just the ticket, perfect amount and easy to scoop. I thoroughly recommend you try….you’ll never look back)
Bake for approx 18 mins or until a knife comes out clean. Remove and allow to cool before frosting. Frosting:-
80g dark chocolate – at least 70% cocoa…I used Lindt (best chocolate in my book)
2 egg whites
50g icing sugar
30g butter, softened
½ tsp vanilla extract
100g Fresh Raspberries (Scottish is best!)
Melt Chocolate using either a bowl and pan of water method or of you have an induction hob, melt in saucepan on level 1.
Place raspberries in a sieve over a bowl and mash until you extract the juice only….if you want the texture of the seeds then just mash and put to one side. (I’m not a fan of the seeds, I wanted a smooth frosting)
In a bowl mix sugar and egg whites until stiff peaks appear, you can test this by switching of your mixer and removing, if the peaks stay up it’s ready, if the peaks flop, mix some more…..this should take around 10 mins….very boring point of the recipe…I suggest pouring yourself a glass of wine and sipping while mixing. Just starting out…….. after 5 minutes…….still no where near stiff………sip…..sip……sip…… Whoohoooo….we’re there….several sips of wine later!
Add the vanilla to the egg whites, then add the butter, little at a time mixing at each stage.
Now add in the chocolate and raspberry juice and mix thoroughly together.
If not using straight away, you can refrigerate or even freezer the frosting.
Decorate your cupcakes anyway you choose and enjoy!
I love pistachio’s and always looking for new ways to incorporate into my dining. This was delicious.
Mixed leaves of choice, Grated Beetroot, Grated Carrot, Cherry tomatoes (halved), cucumber sliced, Feta cheese, Olives (your choice), 1 pomegranate, Olive oil and Balsamic Vinegar for dressing.
3/4 Aubergines (Halved)
1 garlic clove
Olive oil (2 tbsp)
1 tbsp cumin
1 tsp paprika
1 tsp cinnamon
1 tsp chilli powder
1 tsp garlic
Salt and pepper to taste
6 tbsps Pistachio’s
Handful of fresh mint
250g natural yoghurt
1 tbsp olive oil
1. Preheat oven to 220 deg.
2. Halved Aubergines longways, and make 1cm deep cuts diagonally about 2-3cm apart. Rub the garlic over the top of each one and season with salt and pepper. Drizzle with olive oil and bake in oven for approx 30-40 mins.
3. Mix up aubergines spices and dust over then cook for a further 5 mins.
4. For the yoghurt, mix pistachios, yoghurt, mint and olive oil in a blender until smooth. Set aside until ready.
5. Mix all salad ingredients in a bowl with dressing, serve onto a plate and sprinkle feta cheese over.
6. Cut pomegranate in half and carefully remove seeds, discarding any white pith, sprinkle seeds over salad.
7. Place baked Aubergines on top of salad and serve with the yoghurt dressing.