This idea started of as a guest post for Celeste (Berry Travels). I thought instead of doing a guest post, why don’t we come up with something that both of us can cook and share with others on our blog. We decided to rope Anges (Off the Spork) on this new monthly event that will see 3 of us coming up with a theme and cooking a course or dish each. I am definitely amongst highly creative people. Our banner is specially designed by Celeste. We are the Charlie Angels in the kitchen. What do you think? Ok… you can stop laughing now….
Back to cooking and serious stuff. Our theme for this month is Moroccan. Surprise surprise but I raised by hand for dessert. Remember this Serpent pizza pie that I made awhile ago? Well, I decided to make a sweet version of the foil. This recipe is taken from the book “The food of Morocco“. It is a beautiful book with stunning and colourful stories and recipes. Actually, this was a cookbook that Mister bought.
This recipe is gluten free as it contains no flour. It uses almond meal. But as many of my readers have pointed out to me, it is NOT gluten free. I do apologise for this oversight! Face palms. And thank you all for pointing this out to me. But as one reader as said, this makes it yeast free? kekeke
- 1 small egg, separated
- 200g ground almonds/almond meal
- 30g of flaked almonds
- 125g icing sugar
- 1tsp of finely grated lemon zest
- 1/4tsp almond extract
- 1tbsp rosewater
- 90g unsalted butter, melted
- Filo pastry sheets
- pinch of ground cinnamon
- Icing sugar for dusting
- Preheat the oven to 180C. Lightly grease a 20cm round spring form tin. Lightly toast the almond meal and flakes in a pan.
- Put the egg white in a bowl and lightly beat with a fork. Add the almond meal, flaked almonds, icing sugar, lemon zest, almond extract and rosewater. Mix into a paste
- Divide the mixture into 4 and roll each portion into a thin sausage that is about 1cm in diameter. Roll it to the length of your filo pastry sheet. If the paste is too sticky, please dust board with icing sugar
- Keep the melted butter warm by placing the bowl under hot water – This is a great tip. Remove one sheet of filo pastry and keep the rest under a damp towel to keep it from drying out
- Brush the filo with butter. Then cover with another. Place one sausage onto the filo and roll it. Butter the ends to stick it. Form it into a coil and allow the seam to sit below. Repeat until you fill the tin. You may need to cut up some filo to patch up areas that break
- Add the cinamon to the egg yolk and brush all over the foil. Bake for 35-40 mins or until golden brown
- Dust with icing sugar and serve warm
I thought that it tasted better overnight. This can be stored at room temperature up to 2 days. And it is also best eaten with a cup of sweet black tea.
For starter, Celeste made a stuffed tomato. Wish I could eat it!
And Agnes made a chicken with onions and cous cous and lamb with pumpkin! I just want to dig in.
So if you are planning a Moroccan meal, I hope that this has given you some inspiration and ideas. It has been a whole lot of fun and I love challenges like these. Theme suggestions anyone?