Lemon, Rose and Pistachio Mini Bundt Cakes~Recipe Swap

This is the second time I am participating in the recipe swap club. The aim is that you are paired up with a fellow blogger and you have to recreate a recipe from their blog. This month I was paired with Jagruti from Jagruti’s Cooking Odyssey. Jagruti is a very good friend of mine and she has a lovely blog show casing vegan and vegetarian recipes. She is an expert cook and experiments with lots of textures and flavours. I spent hours looking through her blog and there were so many recipes I wanted to make. I short listed a few of my favorites such as her Instant Raiti Gor Keri -sweet mango pickle, her vegan Boussou Tmssou- Algerian cookies and her Rasjasthani Dal Bafla recipe to name a few. But what caught my eye was her recent post where she featured her Middle Eastern semolina Bundt cakes. The rose and lemon combination with the pistachio are my favorite flavours so I decided  to recreate this recipe at the weekend. Wow what a hit, we loved this mini gorgeous spongy cakes that oozed Middle Eastern flavours to the core. This is definitely a keeper recipe that I can see my self making it again and again.

I did make a couple of small changes to suit my taste, the original recipe can be found here.

I have a mini bundt tin so I made mini bundt cakes rather than 4 large as in Jagrutis recipe. I also reduced the amount of sugar syrup in the recipe to a half and it was more than enough to sweeten the little cakes. The cakes turned out delicious served with strong Moroccan coffee.

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Lemon, Rose and Pistachio Mini Bundt Cakes

by Nayna Kanabar March-28-2018

Mini bundt cakes with mouth watering middle Eastern flavours of rose, lemon and pistachio make these cakes delectable and simply delicious.

Ingredients:

• 250 g Coarse Semolina
• 1 tablespoon Corn flour
• 85 g Melted butter
• 85 g Caster Sugar
• 125 g Plain Greek Yoghurt
• 1 tablespoon Lemon zest
• 1 pinch Salt
• 1 level teaspoon Bicarbonate of soda
• 30 ml Milk
• 2 tablespoons Pistachio slices
For the Syrup
• Sugar 125 g
• 150 ml Water
• 1 Lemon (thinly sliced)
• 1 teaspoon Rose water
• 2 tablespoons Lemon juice
• Few Rose petals for garnishing

Method:

1.Preheat oven to 180 degrees -C 375 degrees F 2.In a bowl add the bicarbonate of soda and yoghurt and mix together. Leave aside for 10 minutes.3. In another bowl add the semolina, sugar, lemon zest, melted butter and mix together.4. Add in the yoghurt mixture and mix together, add the milk a little at a time until the batter is dropping consistency.5. Grease and dust the bundt tin with melted butter and flour.6. Spoon the batter into the prepared tin and bake in the oven for 20 minutes, or until cakes are golden brown and a skewer inserted in them comes out clean.7. In another pan add the sugar, water, lemon juice, lemon slices and bring the mixture to a boil, once the sugar has melted simmer on low heat for 5 minutes .Turn off the heat and add the rose water.8. Leave the cakes in the bundt tin after taking them out of the oven. While they are still warm, spoon on top of each cake a generous spoonful of the syrup. Wait a few minutes and add another spoonful. 9. Once the cakes have soaked up the syrup, gently take them out of the bundt tin and arrange them on a serving platter, spoon another teaspoon full of syrup on the cakes and garnish them with the pistachio slices and rose petals.

Details

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 12 cakes

Moroccan Harissa Chickpea Stew

A Tagine or Maraq is an earthenware pot that is commonly used in North African/Berber cuisine for cooking. The pot is a round earthenware shallow dish with a tall cone/ funnel shaped lid that has an indentation on it. The concept is to layer the meat and vegetables in the dish and cook it slowly. The steam caused in the vessel will rise. Water is added in the indentation at the top of the funnel which cools the steam and this helps to contain all the flavours in the cooking pot.

There are many variations of vegetables and meats that are layered in the Tagine, my favourite is a vegetable stew made with chickpeas and Moroccan Harissa paste which is made from dried red chillies, garlic, olive oil, coriander and salt. It is commonly used to flavour Moroccan cuisine.

There are many different designs of Tagines, some are plain earthenware which are designed for cooking in, and others are more intricately decorated and used for serving. They are available is all shapes and sizes. 

I always wanted a Tagine and on a recent trip to Turkey I was so mesmerised with the range and I nearly bought one. However my ever sensible partner reminded me that it would be too difficult to transport it home on the aeroplane and with a heavy heart I was forced not to purchase it and settled for hand painted bowls instead. Even to this day I secretly wish I had bought it and smuggled it in my hand luggage!!!

I visit Homesense which incidentally is one of my favourite shops, on a regular basis, it would be a lie if I said anything else since I spend most of my lunch breaks in their eyeing the homeware section than eating lunch!!!! Even the staff are getting to know me now on a first name basis!!!! Last week whilst I was spending yet another lunch break in Homesense, I was in cloud nine when I spotted Moroccan Tagines for sale. They were only small ones that were hand painted and used for serving rather than cooking in them. 

I was immediately in love with them and there was no partner on toe to stop me!!! I bought both the designs which had beautiful intricate hand painted designs on them. I also bought a blue serving dish made from Earthenware. I have featured them in my Moroccan Harissa chickpea stew recipe below.

The vegetables  used in the recipe can be any of your choice, the only suggestion is to cut them all a similar size to ensure even cooking.

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Moroccan Harissa Chickpea Stew

by Nayna Kanabar October-6-2016

Beautiful and aromatic Moroccan flavours of cumin, coriander in this tasty vegetable stew.

Ingredients:

• 180g Precooked chick peas
• 180g Butter nut squash diced into 1inch cubes
• 1 Medium carrot peeled and sliced
• 1 Medium potato peeled and diced in to 1 inch cubes
• 1 tablespoon Preserved lemon finely diced
• 10 Baby tomatoes cut into halves
• 60ml Passata (sieved tomatoes)
• 3 sprigs Fresh coriander finely chopped
• 1/2 teaspoon Ground cumin
• 1/2 teaspoon Ground corriander
• 2 tablespoons Harissa paste
• 1/2 teaspoon Salt
• 1 tablespoon Olive oil
• 1 teaspoon Garlic finely minced
• 240g Couscous (precooked)
• 30ml water
• 1 tablespoon Dried apricots (finely chopped)

Method:

1. In a tagine add the olive oil, layer the vegetables starting with potatoes, carrots, butternut squash and chickpeas.2. In a jug mix together the water,passata, harissa paste, cumin and coriander powder, salt and garlic paste and whisk it all together.3. Pour the liquid over the vegetables in the tagine.4. Cover the tagine with the lid and pour a little bit of water in the top cavity in the lid.5. Place the Tagine on the flame and cook the stew for about 20 minutes on low heat, after 20 minutes add the tomato halves and chopped preserved lemons cover and cook for another 5 minutes until all the vegetables are thoroughly cooked.6. Remove tagine from the heat and garnish with finely chopped coriander.To serve spoon some couscous onto a plate and top it with a generous helping of the Moroccan Harissa chickpeas stew. Garnish with some more coriander and scatter some finely chopped dried apricots .If you don't have a tagine you can cook the stew in a slow cooker or even in a heavy saucepan. I shall be posting recipes for Harissa paste, Preserved lemons and Harissa couscous in my upcoming posts. For this recipe you can also use shop bought.

Details

Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Yield: Serves 2

This post is in collaboration with Homesense

Roasted vegetable with spicy peri peri Couscous

Roasted seasonal vegetables, with spicy peri peri couscous.

Ingredients:

1/2 cup Broccoli florets
1/2 cup diced fennel
8 mushrooms diced
1 red onion cut into chunks
1 red pepper cut into chunks
8 cherry tomatoes
1 tablespoon olive oil
1 tablespoon African Peri Peri marinade
1/2 teaspoon salt
1/4 teaspoon pepper
1 blood orange segmented

Couscous

I tablespoon lemon juice
1 tablespoon African Peri Peri marinade
1 cup instant couscous
1.25 cups boiling water
1/2 teaspoon salt
Juice of 1 blood orange

Method:

1.Line a baking tray with foil. In a bowl add all the vegetables and add the Peri Peri marinade, olive oil ,salt and pepper. Mix well and spread the vegetables on the baking tray.
2.Roast the vegetables in a preheated oven 180 degrees C 375 degrees F for 20 - 25 minutes.Stir the vegetables around for even cooking half way through the cooking time.
3.Add the couscous to a large bowl, add the lemon juice,orange juice salt, Peri Peri marinade and boiling water to it.(Adjust water quantity as per packet instructions)
4.Cover and leave aside until the couscous absorbs all the water.(About 20 minutes)
5. Fluff up the couscous with a fork and transfer it to a serving platter.
6. Pile on top of the couscous the roasted vegetables and top with blood orange segments.
Serve immediately with warm pitta bread

The sample bottle of the  Peri Peri marinade used in this recipe was sent to me by African Volcano. The Peri Peri style sauces and marinades  are produced under the brand African Volcano, they have been developed by award-winning Master Chef of Great Britain Grant Hawthorne. I really enjoyed using the marinade in various dishes I created ,the heat was just enough for our palate. Many thanks to Grant for sending me the sample.

NB- This recipe can be made with any seasonal vegetables of choice, the blood orange can be replaced with ordinary orange.
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Burghul Wheat Pilaf

Moroccan Carrot Salad - A tribute to Danial Saraga of Haggis and Herring

I have been part of the Secret recipe club for a few months, and I have had the opportunity to visit many blogs through the monthly challenges. Haggis and Herring a lovely blog written by Daniel Saraga and his wife is one such blog that I have visited, so its with great sadness I am writing this post as a tribute to Daniel who passed away suddenly on Friday. The secret recipe club has organised this special edition of SRC where members are cooking from Daniels blog as a tribute to him and his passion for food. Our thoughts and prayers are with Daniels family and pray that god gives them strength to deal with the grief in the coming months.

I have chosen this Moroccan style carrot and coriander salad recipe from Daniels blog. It  is a simple yet delicious salad and thanks to Daniel it will be one that I am going to add to my collection and prepare it time and time again.

 Tangy spicy Carrot and coriander salad with aromatic spices.

Ingredients:

2 large carrots
1 tablespoon olive oil
1 tablespoons fresh chopped coriander
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chilli powder
1/2 teaspoon chilli flakes
1 tablespoon lemon juice
1/2 teaspoon garlic paste ( optional)

Method:

1. Peel the carrots and slice them decoratively in to thin slices.
2.Place the carrots in a microwaveable bowl with a little water and cover and cook on high for three minutes.
3. Drain the carrots and immediately drop them into cold water to stop the cooking process.
4. Drain the carrots and keep aside.
5. Heat oil in a pan , when it is hot add the garlic and sauté for a minute, add the drained carrots  followed by the salt, chilli powder, chilli flakes, cumin powder and stir fry for 2-3 minutes.
6. Add the chopped coriander and the lemon juice and toss together.
7. Transfer to a serving dish  and garnish with a pinch of chilli flakes.
Can be served warm or cold.

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 Morrocan tomato rice

Moroccan Tomato Rice

Aromatic spicy savoury Moroccan  rice with tangy tomato flavour.

Ingredients:

240 g / 8 oz  cold precooked boiled rice
8 baby tomatoes halved
1 boiled potato diced
1 green chilli finely chopped
1/4 green pepper  finely diced
1 small onion finely diced or cut into thin strips
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon paprika or cayenne pepper powder
1 tablespoon olive oil
1/2 tablespoon tomato paste / purée
1 tablespoon finely chopped coriander

Method:

1. Heat oil in a pan, when it is hot add the onions and sauté until translucent.
2. Add the green pepper and tomato purée, chillies, salt, paprika, cumin and sauté for 2 more minutes.
3. Add the boiled potato and sauté for 1 more minute.
4. Add the boiled rice and stir fry until all the spices and vegetables blend together.
5. Add the halved tomatoes and toss for 2 more minutes or until they just begin to loose shape and wilt slightly.
6. Transfer to a serving dish and garnish with chopped coriander.
Serve with cooling  mint and yoghurt dip.

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Moroccan roasted Almonds

Submitting to:
Flavours of Morocco event by simply.food Guest hosted by Mireille of Global creations

Moroccan roasted Almonds

Salted crispy almonds that you will not be able to stop munching.

Ingredients:

240g / 8 oz Almonds
1 tablespoon salt

Method:

1. Wash the almonds and drain them .
2. Preheat the oven to 180 degrees C / 350 degrees F.
3. Line a baking tray with greaseproof paper and sprinkle half the salt on it.
4. Spread out the almonds in thin layer over the salt and sprinkle the remaining salt over them.
5. Bake in the oven for 15-20 minutes.
6. Remove from oven and allow to cool. Almonds should be crisp with a white salty crust.

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Muhallabia Moroccan  Milk Pudding

Submitting to:
Flavours of Morocco event by simply.food Guest hosted by Mireille of Global creations

Muhallabia ~ Moroccan Milk pudding.

Delicately scented with rose syrup , a creamy rich pudding that will tickle and tantalise your taste buds. 

Ingredients:

500ml  skimmed milk
100ml  full cream
3 tablespoons sugar
2 tablespoons corn flour
2 tablespoons rose syrup
6 tablespoons strawberry jam (or sweetened strawberry fruit  purée )
Flaked almonds and chopped pistachio nuts for garnish.

Method:

1. In a heavy bottomed pan add the milk and corn flour and mix well until there are no lumps.Heat the milk and keep stirring for 3-4 minutes until the mixture starts to thicken.
2. Add the sugar and mix it in well until it is dissolved . Keep stirring the mixture for 2-3 minutes longer until the  mixture has a consistency that would coat the back of a spoon.(Once mixture cools it will thicken some more so do not be tempted over cook it)
3. Take the mixture off the heat and stir in the rose syrup and cream and mix well. Allow to cool slightly.

4. Add the jam to a microwaveable dish and warm it slightly to soften it.
5. Take 6 small serving glasses and spoon the jam into the bottom of each glass.
6. Gently spoon on top of the jam  the pudding mixture.

7. Garnish with coarsely chopped pistachio nuts and almond slivers.
8. Let the pudding cool to room temperature and then chill in the fridge before serving.

Submitting  to :
Flavours of Morocco event by simply.food Guest hosted by Mireille of Global creations

Lets cook with Fruits  event by simply.food

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Moroccan and chickpea couscous salad in a jar

Moroccan Layered Couscous and Chickpea salad in a jar.

Spicy aromatic Moroccan couscous salad with a tangy lemon and coriander dressing. Layered  in a jar in an eye catching  array of vibrant colours and flavours. It is the perfect salad for on the go.

Ingredients:

1st layer Couscous
30 grams /1 oz dried couscous
15 grams / 1/2 oz giant dried couscous
100 ml water boiling water
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
2 green chillies
2 tablespoons fresh coriander finely chopped
1/4 teaspoon sugar

2nd Layer Chickpeas
120 grams / 4 oz pre boiled white chickpeas
1 medium shallot finely chopped
1/2 teaspoon salt
1/2 teaspoon cumin powder
1/4 teaspoon chilli powder
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 tablespoon fresh chopped coriander leaves

3rd Layer green salad
Small bowl of finely shredded iceberg lettuce
1 tablespoon of  sliced red /green/yellow capsicums
2 inch stick of cucumber
6 cherry tomatoes

Method:

1st layer Couscous
1. In a blender jug add the 2/3 of the fresh coriander, chillies, lemon juice, olive oil, salt and sugar and blend the ingredients to a fine paste.
2.In a bowl add both types of  the dry couscous and pour over it the 100ml boiling water and the coriander paste made in step 1.
3. Stir the couscous, cover and keep aside for 2 hours for the couscous to soak up the water and flavours.
4. After 2 hours fluff up the couscous with a fork and stir in remaining fresh coriander.

2nd Layer Chickpeas
5. Add the oil to a pan when it is hot add the shallot and sauté until translucent, add the salt, cumin, chilli powder and sauté for few more seconds.
6.Add the chick peas and stir fry to coat them with the spices.
7. Add the coriander and lemon juice and mix well.Turn off heat and leave to cool.

3rd Layer green salad
8. Cut the cucumber in half and remove the seeds slice it in thin slices.
9. Half the cherry tomatoes.

Assembling the Salad in a jar.You will require two jars with a large openings and lids. (Empty washed jam jars are perfect)

10. In the bottom of the jar add a layer of prepared couscous.
11. On top of the couscous layer add the prepared chick pea layer.
12. On top of the chickpea layer add the shredded lettuce followed by the mixed  peppers.
13. Add the sliced cucumber on top of the peppers and finally finish  with a layer of cherry tomato halves.
14. Screw the lid on and refrigerate until ready to serve.

NB -Alternate the layers to make the salad visually eye catching.

Submitting  to:
Lets cook starters and appetizers by Radhika of tickling palates
Flavours of Morocco event by simply.food guest hosted by Chef Mireille