Golden couscous with apricots and crispy onions

For special occasions I like to go the extra mile. Something so simple like couscous is really quick to make and can be a vehicle for maximum flavour.

Serves 6• Prep 15 mins • cook 20 mins

500g cous cous
1 vegetable stock cube / gel pot
2 tsp tumeric
1 tsp ground cumin
100g dried apricots chopped
3 red onions thinly sliced
1 tsp caster sugar
500ml veg oil
Zest an juice of 1 lemon
2 tbsp olive oil
Small bunch coriander, chopped
Small handful mint, chopped

1. Boil your kettle. Tip the cous cous into a large bowl, crumble stock cube or add stock pot, then tumeric, cinnamon and apricots and season well n pour over 500 ml hot water, stir then cover with cling film and leave for 5 mins.

2. Put half sliced onion in a bowl with a good pinch of salt and sugar, pour over enough boiling water to cover and leave to steep for 10 mins.

3. Heat enough oil to come about 5cm up the side of a deep saucepan. Once hot fry the remaining onions in batches until golden and crispy. Drain on kitchen paper and sprinkle with salt.

4. Use a fork to fluff up the couscous, Drain the steeped onions and stir through the couscous with lemon zest and juice and olive oil and herbs. Tip onto a serving platter t bowl and scatter with crispy onions and mint leaves.

Apricot and Almond Tray Bake

I promised to bake for church. Ive been crazy busy this week so I didnt have much time. I chose this recipe from my Good Housekeeping Cookbook. All ingredients into one bowl and then baked. Hey Presto. Quick Easy and Tasty. I also had enough batter to make some mini cakes with the help of my toddler.

250g (9oz) butter at room temperature plus extra to grease

225g (8oz) golden caster sugar

275g (10oz) self-raising flour

2 tsp baking powder

finely grated zest of 1 orange ( I used clementines as that is what I had)

2 tbsp orange juice (used clementine juice)

75g (3oz) ground almonds

5 medium eggs, lightly beaten

225g (8oz) ready to eat dried apricots roughly chopped

25g (1oz flaked almonds

Makes 18 Bars

Prep Time 10 Mins

Cooking Time 30 - 40 Minutes, plus cooling

280 Cals per Bar, 16g Fatm 30g Carbohydrate

1. Grease and base line a 33cm x 20 cm ( 13 x 8 inch) baking tin

2. Put the butter, caster sugar, flour, baking powder, orange zest and juice, ground almonds and beaten eggs into a large bowl (or a free standing mixer if you have one). Mix with an eletric beater on a low setting or 30 seconds, then increase the speed and mix for 1 minute until throughly combined.

3. Using a large metal spoon, fold in the dried apricots. Spoon the mixture into the baking tin, smooth the surface with a palette knife. Scatter the flaked almonds over the top.

4. Bake at 180oC (160oC Fan) mark 4 gas for 30 - 40 minutes or until risen and golden brown and skewer inserted into the centre comes out clean.

5. Leave the traybake to cool in the tin, then cut into 18 bars and lift out with palette knife.

Apricot, Date & Guinness Slices with Guinness Cream Sauce

This is a delicious treat. I made it and it was gone in no time at all. So so good... Bonus the sauce freezes well. 

 
Apricot, Date and Guinness Slices with Guinness Cream Sauce
adapted from Catherine’s Family Kitchen by Catherine Fulvio


Makes 9 squares

for the slices:
150 g (1 cup) stoned dates
120 g (3/4 cup) dried apricots, chopped
150 ml (1/2 cup + 2 tablespoons) Guinness
125 ml (1/2 cup) water
75 ml (1/3 cup) whiskey
1 teaspoon baking soda
175 g (3/4 cup + 2 tablespoons) Demerara sugar
100 g (1/2 cup) butter, softened
3 eggs, beaten
180 g (1 1/2 cups) self-raising flour
100 g (1 cup) chopped walnuts
for the sauce:
75 g (5 tablespoons) butter
75 ml (1/3 cup) Guinness
75 ml (1/3 cup) double cream
2 tablespoons honey

Preheat the oven to 200°C (400°F). Line a 21 cm (8 inch) square brownie tin with parchment paper.
Put the dates, apricots, Guinness, water, whiskey and baking soda in a saucepan. Place over a gentle heat until the dates soften and break down, stirring occasionally. This should take about 4 to 5 minutes. Leave to cool.

Using an electric mixer, cream the sugar and butter until light and fluffy. Gradually beat in the eggs.
Fold the flour, walnuts and the cooled date mixture into the egg mix and transfer to the prepared tin. Bake for 35 to 40 minutes, until firm to the touch. Leave to cool in the tin for 5 minutes before turning out on a cooling rack. Cut into 9 squares.

To make the sauce, place the butter, Guinness, cream and honey in a saucepan and simmer over a low heat until the honey has dissolved and the sauce has thickened. Serve warm, drizzled over the slices.

What a yummy treat....