Honey cake and Moroccan couscous salad Recipe

Honey cake and spices, already anticipating the delicious taste

Ingredients for 24cm x 10cm x 6cm pan:

3/4 1 3/4 cup of tea (210g) of wheat flour

1/2 teaspoon baking powder

1/2 teaspoon of baking soda

pinch of salt

1 1/2 teaspoon cinnamon

1/4 teaspoon of grated coumaru seed (or replace with nutmeg)

1/2 cup tea (120ml) vegetable oil

1/2 cup tea (170g) wild honey

1/3 cup tea (60g) sugar

1/4 cup tea (40g) brown sugar

2 medium eggs

1/2 cup (120ml) black tea

1/4 cup tea (60ml) orange juice

Col 1 spoon of brandy or rum soup

Finish: 4 figs cut into 4; mandaçaia honey; 1/4 cup of roasted pistachios, shelled and unsalted; 2 spoon sugar soup; 200g mascarpone; 2 tablespoons fresh cream.

Procedures to prepare it:

Preheat the oven to 180C. Grease and flour the form. In a large bowl mix all dry ingredients: wheat flour, baking powder, baking soda, cinnamon, grated coumaru (or nutmeg), salt, refined and brown sugar. Mix with fouet. Add oil, honey, eggs, tea, orange juice and brandy to the bowl. Mix with fouet until it becomes a homogeneous dough (1 minute) and place the dough in the prepared form. (Do not use an electric mixer). Take it in the oven for 35 minutes or until the toothpick comes out clean.

Melt the 2 tablespoons of sugar in the frying pan until caramel color, put the pistachios, mix and remove from the heat by placing on parchment paper or silpat (silicone mat). When warm, separate the pistachios and set aside. When the cake is cold, remove the top part with the bread knife, pass the mascarpone (mixed with the cream) and put the broken figs in 4, the caramelized pistachios on top and sprinkle with mandaçaia honey. The cake is also delicious without the frosting, dry to eat with a coffee or tea. It is very fluffy and moist. If you decorate the cake, I recommend eating in the day and keeping it in the refrigerator.

Moroccan couscous salad with grilled prawns ​​for a special dinner in the summer mood.

Ingredients for 10 people:

500g Moroccan couscous

500ml mint tea

250g aubergines cut into squares

300g squash cut into squares

100g white raisins

150g dried apricot cut into squares

2 red onions (300g) finely sliced ​​in half moon

2 chopped garlic cloves

100g rolled roasted almonds

1 bunch chopped parsley

1/2 bunch of chopped mint

20 medium / large prawns with tails, 1 clove of garlic

salt and pepper to taste

Procedures to prepare it:

Cut the eggplants and zucchini shells and chop them into cubes. (reserve the core for another use). In a frying pan with olive oil, fry the couscous for 2 minutes. Remove and place in a bowl or pan. Cover the couscous with hot mint tea and cover the pan or bowl. Let it rest to hydrate for at least 10 minutes. In a frying pan fry the eggplants in olive oil for 2 minutes. Then add the zucchinis. Stir well and cook for another 3 minutes. Remove from the pan and place in a large bowl.

In another pan fry the onion in oil. As soon as it is transparent, add the garlic and stir 2 minutes. Add the raisins, the apricot, the parsley and half of the almonds (the other half to use in the finish). Stir well and remove from heat. Place in the same bowl with the eggplants and zucchinis. Reserve. Loosen the couscous with a fork and place it in the bowl together. Stir well, add salt and pepper and bring the refrigerator to freeze.

When serving, fry the prawns in a very hot skillet with olive oil. Fry little by little. When you are done frying, return all the prawns to the pan with a clove of garlic. Stir. Add a little (2 tablespoons) of water and wait until dry. Serve immediately alongside the salad on the serving plate. Sprinkle with the reserved almonds. It can also be served individually if you prefer. In this case, shape the couscous with a ring on each plate and place a shrimp along with the couscous on each plate.