MOROCCAN BEEF SCROLL- changed to exclude the oven.

Tonights challenge...The meal I had organised for tonight's dinner was supposed to be wrapped in Puff Pastry and then baked.... however my oven is not working, so I have changed it around a bit.

One thing I love about this recipe is that it has alot of vegies and my boys, who are fussy eaters, don't know the difference... well apart from the silverbeet and what kid does eat that.. lol

Now for me, couscous is a newish thing I started using in the past few months. I use to hear the name and cringe, thinking it was one of those really fiddly things to cook. But no... easy way is if you use 1/2 couscous, put 1/2 cup boiling water and a dot of oil with it in a heat proof bowl and cover with foil/ glad wrap, and leave for about 5 minutes. The all you have to do is get a fork and 'fluff' it up, in other words breaking the clumps up.

MOROCCAN BEEF 

Ingredients

1/4 cup couscous
1 tablespoon olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed (I don't have a garlic crusher, so I use a very fine grater)
1 carrot, finely grated
1/4 cup tomato paste
350g beef mince
1 1/2 tablespoons Moroccan seasoning
1/3 cup finely chopped mint leaves
8 silverbeet leaves, stalks trimmed
1/2 cup Greek-style natural yoghurt

1. Place couscous in a heatproof bowl. Stir in 1/4 cup boiling water. Cover with plastic wrap and put aside till liquid is absorbed. Use a fork, fluff and separate grains.
2. Heat oil in a frying pan over moderate heat. Add onion and garlic, cook and stir until soft                                                
3. Add carrot, cook and stir for 3 minutes or until soft and then stir in paste. Cook and stir for 1 minutes until combined
4. Add mince and seasoning, break up the lumps. Cook for 5 minutes or till meat is brown.
5. Remove from heat, mix in 1/4 cup mint and couscous.
6. Whisk Greek Yoghurt and remaining mint together in a bowl.
7. Meanwhile, cook silverbeet in a saucepan of boiling water until wilted. Remove and place silverbeet in colender and drain. Transfer to a place lined in paper towels and pat dry.

Now this is where I had to divert from the 'proper' recipe and serve it up as is. 

I had boiled some potatoes, so I could do a bed of mash potato.

I did a ring of silverbeet, with a bed of mash potato in the middle, topped with mince and then for the final touch.......

Put a dollop of the yogurt mixture. and enjoy.

My boys ate it all, well apart from the silverbeet. However, If I had of done it in the Roll, they would have eaten all of it. So hopefully when my oven is fixed, this is a recipe I will revisit and show you all what it looks like.

JELLY SLICE

So here it goes... my first recipe of many. As mentioned in my previous post, my inspiration is my broken oven and Sunday being my big bake day. The day I bake my cakes, cookies and even cupcakes for my sons school lunches, as well as our Sunday roast. So without my oven and slow cooker that is too small to fit my cake tins in, I felt a tad lost. Till I had a friend that suggested No Bake Slices. It was just out of luck that I had all the ingredients to make a Jelly Slice recipe that I found on www.kidspot.com.a

JELLY SLICE

Ingredients:

• 1 packet sweet plain biscuits (the only biscuits I had are butternut snap cookies)
• 175g unsalted butter
• 400g sweet condensed milk
• 1 tablespoon + 1 teaspoon gelatine
• 1 packet of jelly

  

  A 5 ingredient recipe, and these are the main things I always keep in my cupboard, however generally I use the Jelly when I make Custard, and the biscuits and condensed milk are perfect in chocolate balls. Then there is butter, which is used in most recipes. I will say this..... this is the first time i have used gelatine.

  
  
  
  

Method:

Butter a slice tray (16cm x 26cm x 3cm). 

Dissolve jelly in 1 and 1/2 cups boiling water, place in fridge for about 45 minutes until cool.

Crush biscuits in a food processor (or in a plastic bag with a rolling pin). transfer to a bowl and mix in melted butter.

Place mixture in prepared tray and press down firmly. Refrigerate for 30 minutes.

Dissolve gelatine in 1/2 cup hot water. Combine gelatine mixture with condensed milk in a bowl, pour over biscuit base and place back in fridge for 30 minutes until cool and nearly set.

Pour cold jelly on top of slice and return to fridge to set.

Slice into squares using a butter knife. I wiped the knife occasionally so that the white filling didn't ruin the look of the jelly.

The final result... YUMMMMMY... my older two were hanging around me while I was attempting to cut the slice, which was not the easiest of things to do. I used a butter knife to cut and a spoon to remove off the tray.