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Posts Tagged ‘prunes’

This time of year the blogosphere is chuck full of tempting recipes and creative ideas, the trick is to try to manage what you want to bake with what you can bake, given your time constraints. Last week, Kelly over at Inspired Edibles (a fellow Canadian) made up a very interesting vegan ‘brownie’ and although her’s looked delightful, I was inspired to make something a wee bit different, dare I say festive, plus it wasn’t necessary for me to keep it 100% vegan.

These are surprisingly good. I have a high tolerance for healthy (or healthier foods) but JT does not; if it doesn’t taste as good as it’s full fat/sugar cousin, he will want no part of it. But I kid you not, these passed even the strictest taste test: the JT taste test. So Kelly, I hope you don’t mind, here is a slight variation on your wonderful recipe, my dried fruit hazelnut truffles, thank you kindly for the inspiration. I used hazelnut butter and hazelnut essence because hazelnuts and chocolate are a winning combo in this household.

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The smooth, sweet centre is nicely contrasted by the rich chocolate and crunchy peanuts.

Dried Fruit Truffles

Adapted from Inspired Edibles’ Vegan Brownies

Makes 50-60 pieces

Fruit Paste Ingredients:

  • ½ c dried prunes
  • ½ c dates
  • 1 cup dried blueberries (I couldn’t find cherries)
  • 1 c almond flour
  • 3 tbsp hazelnut butter
  • ¼ c unsweetened coco powder
  • 1 tsp hazelnut essence (or more depending on how strong it is)

Chocolate Coating Ingredients:

  • 1 cup semi-sweet and milk chocolate chips
  • 2 tbsp unsalted butter
  • 1 tsp hazelnut essence (or more depending on how strong it is)
  • 1 ½ cup coarsely chopped peanuts

Fruit Paste Directions:

  1. Combine all the ingredients for the fruit paste in a food processor and process until smooth. Make 1-1.5cm balls of the paste, set aside.
  2. Melt the two chocolates and butter in a saucepan over low heat, dip the balls one by one into the hot chocolate and roll in the chopped peanuts to coat. Refrigerate to set. Serve at room temperature.
Don't let these little delights fool you, they are darned tasty!

Don’t let these little delights fool you, they are darned tasty!

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You may recall at Maison MK we made Lamb Tajine, our guests Kevin and Barb with whom we are traveling down memory lane don’t care for Lamb; fortunately, the recipe deck from Maison MK included the same Tajine except using beef! Perfect. We decided to cook the dish the same way that we did at Maison MK, in a pressure cooker and only present in the Tajine.

Beef Tajine

Ingredients:

  • 1 kg stewing beef in large cubes
  • 50 g almonds with skins on.
  • 50 g prunes
  • 1 tbsp honey
  • pinch of cinnamon
  • 1 onion, chopped
  • 4 cloves garlic, finely minced
  • 1/2 cup cilantro, finely chopped
  • 1/2 cup parsley, finely chopped
  • 1 tsp 5 spices (a Moroccan blend our Chef gave us as a gift)
  • 1 tsp ginger
  • 1 large pinch saffron
  • 1 tsp turmeric (for colour)
  • 1 tsp cinnamon
  • salt and pepper to taste
  • 1-2 tbsp oil
  • 2-4 cups of water

Directions:

  1. Add the pitted prunes to a small saucepan and cover with water. Bring to a boil and cook for about 8-10 minutes (this is to soften the prunes and not disintegrate them!)
  2. Strain the prunes and return to heat, add the honey and cook until the prunes are glazed and all of the water has evaporated. Set aside.
  3. Add the almonds to a small saucepan and cover with water. Boil for 3 minutes. Strain and cool immediately with cold water. Remove skins; the skins should come off very easily.  Our Chef deep fried the almonds but we roasted them in a 375°F oven for 5-10 minutes.
  4. In a very hot pressure cooker with a bit of oil, brown the meat on all sides, set aside.
  5. Add a bit more of the oil and cook the onions until a little brown. Turn down the heat and add the garlic and stir until you can smell it. Return the beef to the pan.
  6. Add the ginger, saffron and turmeric and 1 cup of water. Stir well. Put the pressure cooker lid on and cook on a medium level flame for 10 minutes.
  7. Give the meat a stir and add 1-2 cups of water and cook with the pressure cooker lid on for another 40 minutes. Check to see how the meat is, after about 40 minutes it should be tender enough that you don’t need a knife to cut it. There should be enough ‘gravy’ to serve with the meat.
  8. Add salt and cinnamon and stir well. Stir in the cilantro and parsley. Serve in a tajine with couscous.

The beef turned out incredibly well, falling apart, no need for a knife! How do you like the tip of the hat to the 1970’s propping? What is that in the background? A bedspread? or is it curtains? Not sure either — I was just having a little fun!

Beef Tajine with Prunes and Almonds

This is the tajine that Hayat gave us as a gift!

Our new tajine

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