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Posted on » by Dino » Theme:

Moroccan Cigars

Notes

Lots to say about this recipe! The meat filling was absolutely delicious! Ashley really helped me salvage this one. Filo dough doesn’t work how this recipe’s author thinks it works. I’m rewriting it based on how we got it done, with big-time thanks to Ashley. Watching the British Baking Show has paid off.

Ingredients

  • 1 medium onion, finely chopped
    1⁄3 cup olive oil
  • 15 ounces lean ground beef or 15 ounces lamb
  • 2 teaspoons ground cinnamon
  • 1⁄2 teaspoon ground allspice
  • 1⁄4 teaspoon ground ginger
  • ground pepper
  • 1⁄2 cup chopped fresh parsley
  • 5 eggs
  • 1 lb phyllo pastry
  • 6 ounces butter, melted

Directions

  1. Preheat oven to 300 F.
  2. To make filling: cook onion in the olive oil until soft.
  3. Add beef or lamb, crushing it with a fork.
  4. Add seasonings and spices.
  5. Cook 10-15 minutes, stirring with a wooden spoon, until meat is well cooked and lump free.
  6. Add parsley.
  7. Lightly beat the eggs in a bowl and pour over the meat.
  8. Cook for 1-2 min, stirring, until egg mixture sets to creamy consistency.
  9. Add more spices and seasonings, if desired and allow to cool. (I would add red pepper flakes)
  10. Cut each sheet of phyllo pastry into three equal-sized rectangles.
  11. Place one on top of the other and cover with a damp towel.
  12. Brush one of the rectangles lightly with melted butter.
  13. Place a teaspoon of filling along one of the short edges.
  14. Tuck the edge and ends of pastry around filling, and roll into a cigar shape.
  15. Repeat with other rectangles.
  16. Fry in hot oil to brown on all sides, drain and place in warm oven.
  17. Serve with Harissa Dip.
Posted on » by Michael » Theme:

Moroccan Spiced Vegetable Couscous

Throw together a deliciously spiced and super healthy dish in no time flat.  This recipe is great as a side dish or vegetarian meal.

 Prep Time 15 minutes
 Cook Time 15 minutes
 Total Time 30 minutes
 Servings  people
 Calories 472 kcal
This vegetarian recipe from Erren's Kitchen for Moroccan Spiced Vegetable Couscous is delicious on its own or makes a delicious accompaniment to a tagine and any other Moroccan style dish.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium red onion chopped
  • 1 yellow bell pepper chopped
  • 1 carrot chopped into cubes
  • 2 cloves garlic minced
  • salt & pepper to taste
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ¼ teaspoon turmeric
  • ½ teaspoon celery salt
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground cinnamon
  • cayenne pepper optional, to taste
  • 1 cup frozen peas
  • 1 14oz can chickpeas drained
  • 6 Peppadew Piquante peppers chopped, mild or hot
  • 1½ cups chicken stock or vegetable stock
  • A good handful fresh parsley chopped
  • 1 cup instant couscous

Instructions

  1. In a medium-size skillet heat the oil over medium heat.

  2. Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until all the vegetables are your desired tenderness

  3. Add the garlic, sauté another minute.

  4. Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon and cayenne pepper (if using). Stir fry until fragrant (about a minute).

  5. Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas.  Followed by the stock.

  6. Add the chopped parsley and stir in the couscous.  Remove from heat and let stand 5 minutes or until liquid is absorbed.  Fluff and serve.

Recipe Notes

This recipe calls for instant couscous.  Instant couscous is cooked by covering it with water and leaving it to sit for 5 minutes.  Read the package instructions for your couscous.  If the directions and measurements, do not match my instructions, just adjust the liquid measurement accordingly (to the amount of couscous in the recipe), add the spices and follow then follow the package instructions.

Nutrition Facts
Moroccan Spiced Vegetable Couscous
Amount Per Serving
Calories 472Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 1g5%
Sodium 780mg33%
Potassium 621mg18%
Total Carbohydrates 77g26%
Dietary Fiber 13g52%
Sugars 10g
Protein 17g34%
Vitamin A70.3%
Vitamin C111.4%
Calcium8.9%
Iron28.5%
* Percent Daily Values are based on a 2000 calorie diet.
Posted on » by Dino » Theme:

Broccoli & Gorgonzola Pie

Serving Size: 6

Notes

Lots of issues with this recipe, the proportions are WAY off. This calls for about 4x the amount of filling that would ever fit into a tart pan. Take heed, cut the filling, at least, in half; or use either a deep dish pie pan or a 9×13″ casserole dish. We thought it tasted very good but it wasn’t worth the hassle of trying to make a very poorly written recipe work.

Ingredients

  • 1 lb puff pastry
  • 2 broccoli heads (1 ½ lbs in total), cut into florets
  • 2 tbsp butter
  • 3 to 4 leeks, trimmed and thinly sliced
  • ⅔ cup heavy cream
  • ⅓ cup water
  • ⅓ cup chopped chives
  • ⅓ cup chopped tarragon
  • 3 tbsp grainy mustard
  • 1 tsp salt
  • black pepper
  • 7 oz Gorgonzola, cut into medium chunks
  • 1 egg, beaten

Directions

  1. Preheat the oven to 400°F. Roll out two-thirds of the pastry into a circle that is 1/8 thick and large enough to line a 10-inch loose-bottomed tart pan. Line the pan and trim off the excess pastry. Roll out the remaining pastry into a thinner disc, large enough to cover the surface of the pie, and lay it on a plate. Place both shell and lid in the freezer for 10 minutes.
  2. Line the pastry with parchment paper and fill it with baking beans. Bake blind for 15 to 20 minutes, or until light brown. Remove the paper and beans and return to the oven to bake for about 5 minutes, or until the bottom of the shell is golden. Leave to cool down.
  3. While the tart shell is baking, prepare the filling. Cook the broccoli florets in a large pan of boiling water for about 2 minutes, or until tender but still firm. Drain in a colander, rinse well with cold water and leave to dry.
  4. Melt the butter in a pan and fry the leeks on gentle heat for 10 to 15 minutes, or until soft but not colored. Add the cream, water, chives, tarragon, mustard, salt and some black pepper. Stir well and remove from the heat.
  5. To assemble, spread the leek mixture over the bottom of the pastry case. Scatter the broccoli on top and gently press into the leek mix. Dot with the Gorgonzola. Brush the rim of the tart case with the beaten egg and place the pastry lid over the filling. Press down firmly around the edge to attach the lid to the case. Trim off any of the lid that hangs over the edge.
  6. Glaze the lid with beaten egg and bake for about 30 minutes, or until the pastry is golden brown. Allow to cool a little before removing from the pan.