This meeting was hosted by Sara (at Annabelle's house)
Present were: Sara, Annabelle, Lis, Melissa and Dianna
The food was delicious (as usual) with the extremely tasty addition of a selection of cheeses from C'est Cheese, Featherston......check them out an follow them on Facebook.
Annabelle made a sweet couscous dessert from Morrocco:
ReplyDeleteKesksou seffa (Sweet couscous with cinnamon and pistachios)
Can be served warm or room temperature. Other dried fruits such as apricots, pinenuts, almonds can be added to the couscous. Serves 8-10 people, so half recipe for fewer people.
175g golden raisins or sultanas 300mil warm tea( made with green or balck tea)
450g couscous 600mil boiling water
pinch of salt 2-3 tblspn orange flower water
1-2 tblspn grape seed oil 15g butter
2 tblspn icing sugar 2tblspn shelled raw pistachios nuts
4tblspn runny honey 4-6tblspn cream
1tblspn ground cinnamon
Put raisins or sultana (until nice and plump),then drain thoroughly. In a heat proof bowl pour the boiling add couscous and pinch of salt leave for 10-15 minute, until the couscous has absorbed all the water. Drizzle the oil over and using your fingertips rub it in to separate the grains. Add the sugar, orange flower water, and half the cinnamon, stir in the drained sultanas/raisins to couscous. Then pack the mixture into a glad wrapped bowl. Invert the bowl onto a serving plate , so that you have a couscous dome to serve.
Melt the butter in a frying pan add the pistachios stir for 1-2 mintues until a nutty aroma. Remove scatter the pistachios over and around the couscous. Decorate the dome by rubbing the cinnamon between your fingers to create lines, in equal divisions. Sift the icing sugar over the top and round the side. Heat the honey and drizzle over the top and sides and bottom. Serve with a jug of cream.