1 Moroccan Meatballs With Couscous
Hearty but not too heavy, warm and spicy yet light and bright. This meal is a blend of Moroccan herbaceous freshness and the rich sweetness of date. This North-African inspired meatballs draped over fluffy couscous is a perfect meal for dinner any time.
1 cup couscous
3 tbsp olive oil
1 pc onions
1 tsp ginger powder
1 tsp cumin
2 cup water
1 tsp black pepper
330 g minced meat
45 g dates
15 g bread crumbs
2 tbsp tomato paste
2 pinches cinnamon
2 pcs garlic
100 g olives
400 g crushed tomatoes
1 bunch parsley leaves
1 pc egg
1 tsp salt
125 ml white wine
1 tsp light brown sugar
1 tsp dried ground pepper
Preheat the oven to 350 degrees F.
Combine the egg, ginger, cumin, 3 sprigs of chopped parsley, tomato paste and 1 pinch of cinnamon in a medium bowl and mix until well blended. Stir in the bread crumbs and minced meat and season with salt and black pepper to taste. Mix gently and make about 32 meatballs from the mixture, each about 1 inch in diameter.
Place the meatballs gently on a foil-lined baking sheet and bake for about 15-20 minutes.
To make the sauce; heat 2 tablespoons of oil in a large saucepan over medium heat and saute the onions (diced) and garlic (minced) for about 3 minutes or until translucent. Add the olives (pitted and chopped) and cook for 1 minute. Add the white wine and deglaze the pan for about 2 minutes.
Add the crushed tomatoes, 1 pinch of cinnamon, ¼ cup of chicken broth (or water), ½ teaspoon of ground pepper and sugar then simmer for about 7 minutes. Adjust seasoning.
Transfer the meatballs in the saucepan and cook for about 20 minutes or until completely cooked through.
While the sauce is cooking, bring the water to boil in a small saucepan, add 1 tablespoon of oil followed by the dates then the couscous. Cover the pan tightly and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper.
Serve couscous with the meatballs and garnish with fresh parsley.
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2 Carrot Cake
Cakes are scrumptious any time but when you have carrots in them be sure they are MAGNIFICENT! This carrot cake is moist, fluffy and flavorful. Raisins are allowed for sweet tooth. Whip this up for dessert and enjoy with butter cream frosting.
3 cups all-purpose flour
2 tsp vanilla essence
300 g sugar
1 cup vegetable oil
6 cups carrot
4 pcs egg
1 tsp salt
2 tsp baking soda
3 tsp cinnamon
1 tsp nutmeg powder
1 cup light brown sugar
Combine the carrot (grated) and brown sugar in a bowl and set aside for an hour. Preheat the oven to 350 degrees F and grease and flour a 10-inch cake pan.
Combine the flour, nutmeg, baking soda, cinnamon in a bowl and set aside. In a large mixing bowl, beat the eggs and gradually beat in the white sugar, vanilla and oil. Stir in the flour and mix thoroughly into the wet mixture. Gently fold in the carrot mixture.
Pour the batter into the prepared pan and bake for about 50 minutes or until a skewer inserted comes out clean.
Allow to cool and frost or drizzle with icing.
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3 Peach Popsicles
Creamy describes this popsicle! You can also tell it’s sweet. When you long for peach flavor but don’t want your regular peach drink, these popsicles will do the trick. With the zesty and tangy flavor of lemon, we gave it a perfect blend you can’t resist.
300 ml vanilla yoghurt
1 tsp vanilla essence
2 pcs peach
2 tbsp honey
1 pc lemon
Cut the lemon into halves and squeeze out the juice. Using a vegetable peeler, peel the lemon zest and cut into tiny piece to fill ¼ teaspoon then set aside. Wash and peel the peaches and cut to fill 1½ cups.
Combine the peach, honey, 2 teaspoons of lemon juice, ½ teaspoon of vanilla essence and the lemon zest and blend until smooth. In a large bowl, combine the peach mixture and he yoghurt until fully incorporated.
Pour the mixture into Popsicle molds or paper cups. If the molds come with sticks, put them immediately and freeze for about 4-6 hours. However, if you need wooden sticks, allow the pops to freeze for about an hour before putting them in and freeze for additional 4-5 hours.
Remove the molds by running them under water.
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4 Orange Smoothie
Smoothie is one recipe option that goes at any time of the day. This citrus based smoothie is unique because it does not contain added sugar. This smoothie is bursting with citrus. Slurp off this vitamin C packed smoothie and enjoy a refreshing time!
2 pcs orange
6 tbsp orange juice
6 tbs pineapple juice
Firstly peel the oranges.
Toss all the ingredients including the peeled oranges in a blender, add 1 cup of ice and blend until smooth.
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