I will be quick today. I have to go somewhere and I don’t have much time for stories. I just want to tell you that this is a very easy and quick dessert, loved by everyone and the source of it is a card named ‘Delicious Meals Made Easy’ from London, in the time when London found out that it would host the Summmer Olympic Games.
Preparation: 15 minutes
- 1 tbsp orange juice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 284 ml (10 fl oz) pot of double cream
- 275 g (10 oz) natural yogurt
- 450 g (1 lb) fresh raspberries (or frozen ones, defrosted, but I don’t recommend)
- 100 g (4 oz) plain chocolate mini flakes, lightly crushed
- 4 mint sprigs to decorate
- In a bowl, mix together orange juice, ground cinnamon and nutmeg. Set aside. Whip cream in a bowl until stiff peaks form. Stir in yogurt and orange juice mixture.
- Put three-quarters of the raspberries in a food processor or blender. Process until smooth. Using a spoon, press the purée through a fine sieve into a bowl. Discard seeds.
- Divide half the cream mixture between 4 dessert dishes. Pour half raspberry purée over the mixture in the dishes. Gently swirl through the 2 mixtures to create a marbled effect. Sprinkle over half the chocolate flakes.
- Top with the remaining cream mixture, raspberry purée and chocolate flakes. Put remaining whole raspberries on top. Decorate with mint sprigs and serve at once.
Posted in Desserts, F word, Vegetarian
Tagged cinnamon, Delicious Meals Made Easy, Dessert, dessert recipe, double cream, easy recipe, mint leaves, nutmeg, orange juice, plain chocolate, raspberry, raspberry dessert, raspberry dessert recipe, yogurt
Half of this recipe is almost done because it is similar to the one I wrote a few days ago, Fruit and Almond Couscous. And the sauce you have to make for this is very easy and quick. Relax! It is also a vegan recipe, because it has feta cheese. The source of it is Tesco Magazine from 2005 in London. Let’s start as you need 50 minutes and I talk too much. 😉
Aubergine Stuffed With Fruity Couscous
- 4 small aubergine
- 2 tbsp olive oil
- salt and black pepper
- 1 onion, finely chopped
- 2 tbsp harissa paste (or any similar hot sauce you have in your pantry)
- 1 tsp ground cinnamon
- 375 ml (13 fl oz) vegetable stock
- 175 g (6 oz) couscous
- 30 g (1 oz) raisins
- 30 g (1 oz) chopped dried apricots
- 30 g (1 oz) toasted sliced almonds (optional)
- small bunch spring onions, chopped
- 2 tbsp green olives, chopped
- 50 g (2 oz) crumbled feta cheese
For the spiced yogurt sauce:
- 1 tbsp harissa paste
- 4 tbsp Greek yogurt
- 2 tbsp fresh coriander, chopped
- ground black pepper
- Bring a large pan of water to the boil; add the aubergines (in batches if necessary) and simmer for 10 minutes.
- Remove from water, halve lengthways and scoop out flesh leaving a 2 cm (1 in) shell. Chop the removed flesh and set aside.
- Place ten aubergine shells on a baking sheet. Brush with 1 tablespoon of the olive oil and season with salt and pepper. Place in the oven at Gas 6, 200°C, 400°F and bake for 5 minutes or until just golden.
- Meanwhile, heat the remaining oil in a saucepan, add onion and gently sauté until soft. Add harissa and cinnamon and fry, stirring, for 5 more minutes. Add stock and bring to the boil. Remove from heat and add couscous. Let stand for 5 minutes until liquid is absorbed.
- Fluff with a fork; add the remaining ingredients (except the feta) together with the reserved chopped aubergine.
- Pile the couscous mixture into the aubergine shells, top with the feta and bake for 10 minutes until the cheese starts to brown. Meanwhile combine sauce ingredients ready to serve with the stuffed aubergine.
Posted in Dishes, F word, Vegetarian
Tagged aubergine, aubergine stuffed with fruitty couscous recipe, aubergine stuffed with fruity couscous, couscous, dried apricots, feta cheese, Greek style yogurt, harissa paste, raisins, stuffed aubergine recipe, Tesco magazine, vegan recipe, vegetable stock, vegetarian recipe, yogurt