Cheesecakes for Valentines Day

Everyone loves cheesecake for here some of my best so you can make one for your best.

B 52 CHEESECAKE

CRUST:

3 cups 750 ml chocolate wafer crumbs

3 tbsp 45 ml sugar

3 cup 60 ml butter melted

Combine the ingredients together. Press on the bottom and sides of a buttered 9" spring form pan.

FILLING:

1-2 lbs 675 gr cream cheese

1 cup 250 ml sugar

4 4 eggs

3 oz 90 gr semi sweet chocolate melted

3 cup 60 ml kahlua liqueur

3 cup 60 ml grand mariner liqueur

2 tsp 10 ml orange rind grated

3 cup 60 ml Irish cream liqueur

Cream the cream cheese and sugar together, beat in the eggs one at a time, divide the batter in 3 parts. In one part blend the chocolate and kahlua. In the second blend in the grand mariner and orange rind. In the last blend the Irish cream.

Pour the chocolate batter into the shell. Bake for 30 minutes in a 325 F (160 C) oven. Pour over the Irish cream batter and continue to bake for an additional 20 minutes. Pour the grand mariner batter over and finish baking for 35 minutes. Turn the oven off, prop the door open and rest the cake for 30 minutes. Transfer to a cooling rack and cool to room temperature. Refrigerate for 8 hours or overnight. Serve with an orange brandy sauce.


BANANA SPLIT CHEESECAKE

CRUST:

1 cup 250 ml flaked coconut

1 cup 250 ml roasted filberts ground

a cup 80 ml sugar

3 cup 60 ml butter melted

Combine the ingredients. Press into a buttered 9" spring form pan. Refrigerate 5 minutes, then bake for 7 minutes in a 350 F (180 C) preheated oven. Cool.

FILLING:

1-2 lbs 750 gr cream cheese

1 cup 250 ml sugar

3 3 eggs

1 tsp 5 ml vanilla

2 cup 125 ml banana mashed

2 cup 125 ml strawberry purée

2 oz 60 gr semi sweet chocolate melted

1 tbsp 15 ml cocoa powder

Cream the cheese with the sugar. Beat in the eggs one at a time. Stir in the vanilla. Divide the batter into 3 parts. Blend the banana into one part. Blend the strawberry into a second part, and the chocolate and cocoa into the third part.

Pour the chocolate batter into the shell, bake for 25 minutes. Carefully pour the banana batter over the chocolate and bake for an additional 25 minutes. Pour the strawberry batter over and bake for 30 minutes. Turn oven off, prop the door open and leave the cake in for 30 additional minutes. Transfer to a cooling rack, cool to room temperature. Chill in refrigerator for 8 hours or overnight. Serve with chocolate sauce.


BAVARIAN APPLE TORTE

BASE:

2 cup 250 ml soft butter

a cup 75 ml granulated sugar

3 tsp 1 ml vanilla

1 cup 250 ml all purpose flour

3 cup 60 ml raspberry jam


FILLING:

2 2 (250 g) pkg cream cheese at room temperature

2 cup 125 ml granulated sugar

1 tsp 5 ml vanilla

2 2 eggs

TOPPING:

: cup 175 ml granulated sugar

1 tsp 5 ml cinnamon

8 cups 2 L apple slices

1 cup 250 ml sliced almonds

BASE:

Cream the butter, sugar and vanilla, add the flour and mix well. Press into the bottom of a 10" spring form pan. Spread the crust with jam.

FILLING:

Beat the cream cheese, sugar and vanilla until smooth. Add the eggs one at a time, beating well after each addition. Pour evenly over jam.

TOPPING:

Combine sugar and cinnamon, toss with sliced apples and spoon over cream cheese layer. Sprinkle with almonds and bake in a preheated oven at 350F (180C) 75 minutes or until golden. Chill 8 hours.


BLUEBERRY CRUSTED ICE BOX CHEESECAKE

1-2 tbsp 25 ml soft butter

2 cups 500 ml fresh blueberries divided

2 cup 125 ml granulated sugar divided

1 1 envelope unflavoured gelatin

b cup 175 ml whipping cream divided

1 1 egg

3 3 (125 g) pkg cream cheese at room temperature

3 cup 60 ml icing sugar

Generously butter a 9" pie plate. Gently press about 1-2 cups (375 ml) blueberries into the butter to line the pie plate. Sprinkle with 2 tbsp granulated sugar.

Sprinkle the gelatin onto more than a cup (75 ml) cream in a medium sauce pan to soften. Stir in the egg and the remaining a cup (75 ml) granulated sugar. Place over medium heat, stirring constantly until mixture thickens slightly and comes to a boil.

Beat the cream cheese until smooth. Slowly add the gelatin mixture, beating until well blended. Beat the remaining a cup (75 ml) whipping cream until stiff, fold into cream cheese mixture. Pour mixture into blueberry shell and chill 3 4 hours. At serving time sprinkle with remaining blueberries and sifted icing sugar.


CHEF K'S AMARETTO CHEESECAKE

Did you know the most popular brands of Amaretto and made from apricot pits more than almonds.

CRUST:

3-2 cups 875 ml Italian macaroons ground

3 cup 60 ml butter melted

Combine the ingredients. Press into the bottom and sides of a buttered 9" spring form pan. Chill. Preheat the oven to 325F (160C).

FILLING:

1-2 lbs 750 ml cream cheese

: cup 180 ml sugar

4 4 eggs

2 tsp 10 ml almond extract

3 cup 60 ml amaretto liqueur

Cream the cheese with the sugar. Beat in the eggs one at a time. Stir in the flavouring and liqueur. Bake in the oven for 90 minutes. Transfer to a cooling rack, cool to room temperature.

TOPPING:

1 cup 250 ml clarified butter

8 oz 250 ml semi sweet chocolate

2 cup 125 ml amaretto liqueur

2 cup 125 ml sliced, toasted almonds

Combine the butter with the chocolate in a sauce pan, heat but do not boil. Remove pan from the heat and stir in the amaretto. Pour mixture over the cheesecake. Refrigerate 2 hours. Sprinkle with almonds and continue to refrigerate for 6 8 hours longer.


CHEF K'S WHITE CHOCOLATE GRAND MARINER CHEESECAKE

CRUST:

2 cups 500 ml chocolate wafer crumbs

2 tbsp 30 ml sugar

3 cup 60 ml butter melted

Combine the ingredients together. Press into the bottom and sides of a buttered 9" spring form pan. Chill. Preheat oven to 350F (180C).

FILLING:

6 oz 180 gr white chocolate

1-2 lbs 750 ml cream cheese

: cup 180 ml sugar

3 3 eggs

a cup 80 ml grand mariner liqueur

Melt the chocolate in a double boiler. Cream the cheese together with the sugar. Beat in the eggs one at a time. Fold in the chocolate and stir in the liqueur. Pour into the shell. Bake 45 minutes.

TOPPING:

2 cups 500 ml sour cream

3 tbsp 45 ml sugar

1 tsp 5 ml vanilla

Blend the ingredients together until very smooth. Spoon over the cake and continue to bake 10 minutes. Remove to cooling rack, cool 1 hour.

GLAZE:

2 cup 125 ml sugar

1-2 tbsp 23 ml cornstarch

3 tsp 2 ml salt

2 cup 125 ml water

3 cup 60 ml grand mariner liqueur

a cup 90 ml orange juice

1 tsp 5 ml orange rind grated

1 1 egg yolk beaten

1 tbsp 15 ml butter

Mix the sugar, cornstarch and salt in a sauce pan. Place over medium heat, whip in the remaining ingredients except the butter. Cool to warm, pour over the cake and refrigerate 6 hours.


CHOCOLATE CHEESECAKE

CRUST:

2 cup 125 ml butter

2 cup 125 ml sugar

1-2 cups 375 ml graham cracker crumbs

1 tbsp 15 ml cocoa powder

Blend the butter with the sugar. Add the graham crackers and cocoa powder. Press into a 9" spring form pan. Bake in a 375F 205C) oven for 8 minutes. Remove and cool.

FILLING:

1 cup 250 ml sugar

4 oz 125 ml semi sweet chocolate

1 tsp 5 ml vanilla

3 3 eggs

1 lb 450 gr cream cheese

1 cup 500 ml sour cream

1 cup 250 ml whip cream

Melt the chocolate in a double boiler, cool. Beat the cream cheese until fluffy. Add the cooled chocolate, sour cream and whip cream. Blend in sugar, vanilla and 1 egg at a time. Pour into crust. Bake in the centre of a preheated oven at 375F (205C) for 50 60 minutes. Remove and chill 6 hours. Serve.

COFFEE WALNUT CRUNCH CHEESECAKE

CRUST:

3 cups 750 ml chocolate wafer crumbs

2 tbsp 30 ml sugar

3 cup 60 ml butter melted

Combine all the ingredients together. Press onto the bottom and sides of a 9" spring form pan. Chill 5 minutes bake 7 minutes in a 350F (180C) oven.

FILLING:

1-2 lbs 750 gr cream cheese

1 cup 250 ml sugar

4 4 eggs

3 cup 60 ml double strength coffee

3 oz 90 gr butterscotch chips melted

2 oz 60 gr semi sweet chocolate melted

2 cup 125 ml walnuts broken

Cream the cheese with the sugar, beat in the eggs one at a time. Divide the batter into two parts. Blend the butterscotch chips into one. Add the coffee, chocolate and nuts into the second. Pour the chocolate nut batter into the shell. Bake for 30 minutes in a preheated 350F (180C) oven. Pour the butterscotch batter over and continue to bake for 40 additional minutes. Turn oven off, prop open the door and leave cake for 30 minutes. Transfer to a cooling rack. Chill for 8 hours or overnight before serving.

CREME DE MENTHE KAHLUA SWIRL CHEESECAKE

CRUST:

3-2 cups 875 ml chocolate wafer crumbs

3 cup 60 ml melted butter


FILLING:

15 oz 1250 gr cream cheese

2-2 cups 375 ml sugar

2-2 cups 625 ml heavy cream

4 4 eggs

3 cup 60 ml kahlua liqueur

3 cup 60 ml strong coffee

3 cup 60 ml creme de menthe liqueur


CRUST:

Combine the wafer crumbs with the butter. Press into the bottom and sides of a buttered 10" spring form pan. Chill.


FILLING:

Cream the cheese and sugar until light. Stir in the cream. Add the eggs one at a time beating well after each addition. Divide the batter into two. Stir in the kahlua and coffee into one batter, and the creme de menthe in the second. Pour the kahlua batter into the prepared shell. Bake in a preheated 325F (160C) oven for 45 minutes. Swirl the creme de menthe batter through the kahlua batter. Continue to bake for an additional 75 minutes. Turn oven off and prop door open slightly. After 30 minutes transfer to a rack to cool, chill 12 hours overnight. Serve with a chocolate sauce.

DOUBLE CHOCOLATE SWIRL CHEESECAKE


CRUST:

2 cups 500 ml flour

2 cup 125 ml sugar

1 tsp 5 ml vanilla

: cup 180 ml butter melted

1 1 egg yolk

Process the ingredients in a food processor. Press into the bottom and sides of a buttered 10" spring form pan. Bake in a preheated 400F (200C) preheat oven for 7 minutes. Remove.


FILLING:

2 lbs 1 kg cream cheese

1-2 cups 375 ml sugar

3 tbsp 45 ml flour

1 tbsp 15 ml orange rind

2 tsp 3 ml lemon extract

5 5 eggs

2 cup 125 ml whipping cream

3 tbsp 45 ml cocoa powder

4 oz 120 gr semi sweet chocolate melted

4 oz 120 gr white chocolate melted

Cream the cheese with the sugar. Beat the flour, orange rind, extract and the eggs one at a time. Stir in the whipping cream. Divide the batter into two parts or brds, and ard. In the layer amount stir in the cocoa powder and semi sweet chocolate. Fold the white chocolate into the smaller part. Pour the larger part into the shell bake in a preheated oven at 350F (160C) minutes. Swirl the remaining through and continue to bake for 45 minutes, prop oven door open. Turn oven off. Leave cake in for 30 minutes before transferring to a cooling rack. Refrigerate for 8 hours or overnight.

DUTCH APPLE CHEESECAKE

CRUST:

3-2 cups 875 ml graham cracker crumbs

1 tbsp 15 ml cinnamon

3 cup 60 ml melted butter

Combine the ingredients. Press into the bottom and sides of a buttered 10" spring form pan. Chill. Preheat oven to 320F (160C).


FILLING:

2 cups 500 ml apples pared, cored, diced

1 cup 250 ml walnuts broken

2 cup 125 ml raisins

1 lb 450 gr cream cheese

: cup 180 ml sugar

4 4 eggs

1 tsp 5 ml vanilla

Mix the apples with nuts and raisins. Spread over the shell. Cream the cheese with sugar until light and fluffy. Beat in the eggs one at a time mixing well. Stir in the vanilla. Pour over the apples. Bake for 45 minutes.

TOPPING:

2 cup 125 ml flour

1 tsp 5 ml cinnamon

a cup 90 ml light brown sugar

a cup 90 ml butter

Sift the flour, cinnamon and sugar together. Cream the butter then blend with the flour. Spread on top of cake. Bake for 45 minutes longer. Prop oven door open, turn oven off and leave the cake for 30 minutes. Transfer to cooling rack. Once cool chill 6 8 hours.

JUST PEACHY CHEESECAKE

CRUST:

2 cups 500 ml white cake crumbs

1 cup 250 ml fine bread crumbs

3 cup 60 ml butter melted

Combine the ingredients together. Press into the bottom and sides of a battered 9" spring form pan. Chill 5 minutes, bake 7 minutes in a 350F (180C) preheated oven. Chill.


FILLING:

1-2 cups 750 gr cream cheese

1 cup 250 ml sugar

3 3 eggs

3 cup 60 ml cream heavy

2 cups 500 ml fresh peach purée

1 tbsp 15 ml lemon juice

2 tsp 10 ml vanilla

Cream the cheese with the sugar. Beat in the eggs one at a time. Stir in the cream, peach, lemon and vanilla. Pour into the shell. Bake in a preheated oven at 350F (180C) oven for 70 minutes. Turn oven off, prop door open leave cake in for 30 minutes. Transfer to a cooling rack and cool to room temperature.

TOPPING:

2 cups 500 ml fresh sliced peaches

2 tbsp 30 ml lemon juice

3 cup 60 ml apricot preserves

Soak the peaches in the lemon juice for 10 minutes. Then drain any liquid, arrange the peaches on top of the cake. Heat the apricots and brush onto peaches. Chill cake for 6 8 hours before serving.

KEY LIME CHEESECAKE

CRUST:

2 cups 500 ml graham cracker crumbs

3 cup 60 ml sugar

a cup 90 ml butter melted

Combine the ingredients then press into a buttered 9" spring form pan. Bake 5 minutes in a 350F (180C) preheated oven. Cool.


FILLING:

1-2 lbs 750 ml cream cheese

: cup 180 ml sugar

3 3 eggs

a cup 90 ml lime juice

1 tsp 5 ml white vanilla

1 tbsp 15 ml lime rind grated

1 tsp 5 ml lemon extract

Cream the cheese with the sugar. Beat in the eggs one at a time. Stir in the remaining ingredients. Pour into the shell and bake for 35 40 minutes at 350F (180C).


TOPPING:

2 cups 500 ml sour cream

3 cup 60 ml sugar

1 tsp 5 ml vanilla

Combine the ingredients together. Spread over the cake and continue to bake for 10 minutes. Remove to a cooling rack, cool 1 hour and glaze.


GLAZE:

2 cup 125 ml sugar

1-2 tsp 23 ml cornstarch

3 tsp 2 ml salt

2 cup 125 ml water

2 cup 125 ml lime juice

2 tsp 10 ml lime rind grated

1 1 egg yolk

5 drops 5 drops green food colouring

1 tbsp 15 ml butter

In a sauce pan mix the sugar, cornstarch and salt. Place over medium heat combine all the remaining ingredients except the butter, cook until thickened. Whip in butter, cool to warm, pour over cake. Refrigerate 6-8 hours before serving.

NEAPOLITAN CHEESECAKE

CRUST:

3 cups 750 ml chocolate wafer crumbs

2 tbsp 30 ml sugar

3 cup 60 ml melted butter

Combine the ingredients. Press into a buttered 9" spring form pan. Bake for 5 minutes in a preheated 350F (180C) oven. Cool.


FILLING:

1-2 lbs 750 ml cream cheese

1 cup 250 ml sugar

3 3 eggs

1 tsp 5 ml vanilla

2 oz 60 gr semi sweet chocolate melted

1 tbsp 15 ml cocoa powder

1 cup 250 ml strawberry purée

Cream the cheese and sugar together until very light. Beat in the eggs one at a time. Stir in the vanilla. Divide batter in 3 equal parts. Blend the chocolate and cocoa powder into one part. Mix the strawberries into a second part. Pour the chocolate batter into the shell. Bake for 20 minutes until sides are set. Pour over the remaining batter continue to bake for 35 minutes. Turn oven off and prop door open, leave cake in for 30 minutes. Transfer to a cooling rack, cool to room temperature. Refrigerate for 6 8 hours before serving.

NEW YORK NEW YORK CHEESECAKE

CRUST:

3-2 cups 875 ml graham cracker cr umbs

1 tbsp 15 ml cinnamon

3 cup 60 ml melted butter


FILLING:

15 oz 1250 ml cream cheese

2 cups 500 ml granulated sugar

1-2 cups 375 ml heavy cream

2 tbsp 30 ml lemon juice

1 tbsp 15 ml vanilla

4 4 eggs room temperature

1-2 cups 375 ml sour cream


CRUST:

Combine crust ingredients. Press into the bottom and sides of a buttered 10" spring form pan. Chill. Preheat the oven to 325F (160C).


FILLING:

Beat the cream cheese and sugar until smooth. Add the cream, lemon juice and vanilla, beat until well blended. Add the eggs one at a time, beating well after each addition. Stir in the sour cream.

Pour mixture into prepared shell and bake in the oven until the centre is set, about 90 minutes. Turn off the oven and prop door open slightly.

After about 30 minutes transfer to a rack to cool, chill overnight. Serve with fresh fruit or fruit sauce.



PEANUT BUTTER CUP CHEESECAKE

CRUST:

3 cups 750 ml chocolate wafer crumbs

3 tbsp 45 ml sugar

3 cup 60 ml butter melted

Combine the ingredients. Press into the bottom and sides of a buttered 9" spring form pan. Chill.


FILLING:

1-2 lbs 750 gr cream cheese

1 cup 250 ml sugar

4 4 eggs

3 oz 90 gr semi sweet chocolate melted

1 tbsp 15 ml cocoa powder

: cup 180 ml smooth peanut butter

Cream the cheese and sugar together. Beat in the eggs one at a time. Divide the batter in two. Beat the chocolate and cocoa into one half then the peanut butter into the second. Pour the chocolate into the shell and bake 30 minutes in a preheated 350F (180C) oven. Pour the peanut butter batter over and continue to bake for an additional 40 minutes. Turn oven off prop the door open and leave cake in for 30 minutes. Transfer to a cooling rack, cool to room temperature, before topping.

TOPPING:

2 cup 125 ml salted peanuts

3 cup 60 ml white corn syrup

3 tbsp 45 ml water

2-2 tbsp 38 ml butter

5 oz 150 gr semi sweet chocolate chips

Combine the corn syrup, water and butter in a sauce pan. Bring to a rapid boil, stirring until butter is melted. Remove from heat. Add the chocolate and stir until melted, cool to room temperature.

Sprinkle cake with nuts. Pour chocolate over cake. Serve.


PINA COLODA CHEESECAKE

CRUST:

1 cup 250 ml flaked coconut

1 cup 250 ml roasted filberts ground

a cup 90 ml sugar

3 cup 60 ml butter melted

Combine the ingredients. Press onto the bottom of a 9" spring form pan. Refrigerate 10 minutes. Bake 7 minutes in a preheated 350F (180C) oven.


FILLING:

1-2 lbs 750 ml cream cheese

1 cup 250 ml sugar

3 cup 60 ml coconut creme nectar *

1 cup 250 ml heavy cream

1-2 cups 750 ml crushed pineapple well drained

3 3 eggs

3 cup 60 ml coconut rum (optional)

2 tsp 10 ml rum extract

1 cup 250 ml toasted coconut shredded

Cream the cheese with the sugar until smooth. Blend in the coconut creme, cream and pineapple. Beat in the eggs one at a time. Incorporate rum flavouring. Pour into shell. Bake in a 350F (160C) for 90 minutes. Turn oven off, prop door open and rest cake for 30 minutes. Sprinkle with coconut. Transfer to a cooling rack, cool to room temperature. Refrigerate 8 hours or overnight before serving.

Egyptian Dinner

As we see the struggle for this country take place this week, we pray for all the people of Egypt, a country long in culture and cuisine. You may show your solitarity by prayering too, but throw a little dinner party with Egyptian cuisine so your prayer partners have a little something to share with these people.

Louvia (Blacky-eyed Pea Stew)

12oz 350g dried black-eyed peas
2 2 onions, chopped
5 5 garlic cloves, minced
3 oz 80g fresh dill, chopped
3 oz 80g fresh parsley, chopped
2 2 fresh, ripe, tomatoes, diced
2 2 tbsp tomato purée
4 tbsp 60 ml olive oil
salt, to taste

Wash the black-eyed peas, place in a bowl and soak over night. The following day, drain, place in a pan then cover with plenty of water, bring to a boil and cook for about 50 minutes, or until tender. Turn into a colander and set aside to drain.

Heat the oilive oil in another pan and use to fry the onion for about 3 minutes, or until soft. Add the garlic, tomatoes and tomato purée along with the parsley and dill. Bring the mixture to a simmer then cook for a further 30 minutes or until the tomatoes have broken down and the sauce has thickened. Season to taste with salt then stir the cooked black-eyed peas into the sauce.

Continue cooking for about 15 minutes, or until heated through then serve with flatbreads.

M'raad (Aubergine Salad)

2 lbs 900g large aubergines (eggplants)
1/2 tbsp 8 ml salt
1/4 cup 60ml oil for frying
5 5 garlic cloves, mashed
1/2 cup 120ml water
1/8 tsp pinch ground turmeric
1/4 tsp 2 ml paprika
1/4 tsp 2 ml ground cumin
1 tbsp 15 ml tomato purée
1 tbsp 15 ml white (or cider) vinegar
1 oz 30g red bell pepper, finely chopped, to garnish


Trim both ends of the aubergines then cut into slices about 12mm thick. Sprinkle the slices with the salt then set in a colander to stand for 30 minutes. Drain off any discoloured liquid and wipe the slices dry, pressing down gently to extract any juice.

Heat the oil in a large frying pan. Add the aubergine slices in a single layer and lightly brown on both sides over medium heat for about 4 minutes per side. Remove the aubergines and keep warm as you fry any remaining slices and prepare the sauce.

When you have fried all the aubergine slices add the garlic to the pan and fry for about 10 seconds. Now add the water, turmeric, paprika, cumin and tomato purée, simmer over low heat for 5 minutes then stir in the vinegar. Pour the resultant sauce over the aubergine slices, garnish with the bell peper and serve.

Ta'amia Egyptian Falafel
1 lb. 500g dried, skinless, broad beans
2 tsp 10 ml ground cumin
1 tsp 10 ml ground coriander
1/8 tsp pinch ground chilli
1 tsp 5 ml bicarbonate of soda
1 1 large onion
5 5 spring onions
6 6 cloves garlic
1 1 large handful flat-leaf parsley
1 1 large bunch coriander (leaves only)
salt and pepper to season
vegetable oil to fry

Soak the beans for a full 24 hours in warm water. The following day drain and dry the beans then pound to a powder/paste in a pestle and mortar. Add the spices and pound these into the mixture as well. Peel the onion, grate it finely, transfer to a kitchen towel and squeeze out the moisture. Add to the broad bean paste and mix in well. Chop the remaining ingredients finely and add these to the mixture as well. Tip onto a floured surface and knead the falafel mixture for a few minutes. Tar off balls of the mixture and form falafels from this that should be about 5cm in diameter and 1 cm deep.

Allow the falafels you've just made to rest for 15 minutes then heat the vegetable oil in a frying pan and fry the falafels in hot oil until they become crisp and brown on both sides. Serve immediately either with hummus or a Middle Eastern or Greek salad.

Tagin Sabak Bi-l-firik Tagine of Fish with Hulled Grain

2.2 lbs 1kg whole trout or prech, cleaned and scaled
6 6 garlic cloves
1/2 lb 250g hulled grain (groats eg bulgur wheat)
1 tsp 5 ml ground cumin
2 tsp 5 ml ground cardamom
2 tbsp 30 ml flour (or, as needed)
salt and black pepper, to taste
oil for frying

Cut the fish into steaks (retain the heads and any trimmings) then dredge the fish in the flour before frying for about 6 minutes per side, or until crisp and just cooked through. Allow to cool then flake the fish into large chunks, removing any bones and skin as you do so.

Add the fish heads, bones, skin and any trimmings to a pan. Add the cardamom and 1.2l water and bring to a boil. Cook for 15 minutes then strain through a fine-meshed sieve, retaining the fish stock.

Meanwhile add the hulled grain to the pan used to fry the fish (use the same oil) and fry gently until lightly toasted. Add the fish stock and stir to combine. Bring to a simmer then add the cumin and garlic and cook for 10 minutes.

Take off the heat and pour the contents of the pan into a tagine or flame-proof casserole. Stir-in the fish flakes then cover and cook gently for about 30 minutes. Serve hot.

Mahshi Moroccan-style Lamb Patties with Harissa Sauce

1 lb. 500g courgettes, medium size
1 lb. 500g green bell pepper
1/2 lb 225g long aubergine (eggplant), white
1/2 lb 225g purple aubergine (eggplaint)
1/2 lb 225g firm medium-sized tomatoes

For the Stuffing:
1/4 lb 115g minced meat (lamb or beef)
1/2 lb 250g rice
1/4 cup 60g flat-leaf parsley, finely chopped
2 2 medium onions, finely chopped
1 tsp 5 ml mint, chopped
2 tbsp 30g coriander leaves, finely chopped
2 tbsp 30 ml tomato purée
2 cups 500 ml chicken stock
2 tbsp 30 ml butter
salt and freshly-ground black pepper

Method:
In a large bowl, mix together the minced meat, parsley, coriander, onion, mint and butter then season to taste with salt and freshly-ground black pepper.Wash the rice thoroughly then drain and add to the bowl along with the meat mixture. Stir to thoroughly mix all the ingredinetns then adjust the seasonings to taste.

Wash the vegetables then slice off the tops. Use a spoon to remove the seeds and membranes from the bell peppers and tomatoes. In the case of the aubergines and courgettes use a thin knife to chop the centre of the vegetables. Remove with a knife and keep cutting in circular motions until the vegetables have been hollowed out.

Put 1 or 2 tbsp of the stuffing mix inside each vegetable, pressing down with your fingers to pack the stuffing in well (do not over-fill the vegetables though as the rice will expand during cooking).

Arrange the stuffed vegetables in a deep non-stick casserole dish, setting them so they stand upwards with the open ends uppermost. Now stir the stock and tomato purée together then pour around the vegetables. Add more hot water to the pan until it comes 3/4 of the way up the sides of the vegetables.

Cook over medium heat until the liquid comes to a simmer. Cover the pan and continue cooking for 45 minutes, or until the vegetables are tender and the rice is tender (add a further 120ml boiling water to the pot, if needed).

Arrange the cooked vegetables in a serving dish. Serve hot.

Baklawa

1 lb 250g walnuts, finely chopped
1 lb 250g sugar
1 3/4 cups 400g clarified butter
2 tsp 10 ml ground cinnamon
1 tbsp 15 ml orange blossom water
1 1 packet filo (phyllo) pastry (about 450g)

For the Syrup (Sharbat):
1 lb. 450g sugar
1 cup 250ml water
2 tbsp 30 ml lemon juice
2 tbsp 30 ml orange blossom water

Combine the walnuts, sugar, 50ml of the ghee, ground cinnamon and orange blossom water in a bowl and set aside.

Meanwhile, use some of the remaining ghee to grease a baking pan (about 30 x 22cm). Take a sheet of the filo pastry and place on the bottom of the baking dish then brush well with melted butter. Add the next sheet of pastry and brush with the ghee. Repeat the process until half the pastry has been used up. Turn the nut mixture on top of the pastry and spread evenly.

Now add the first sheet of the remaining pastry and brush the top with ghee. Again, repeat the layering process until all the pastry has been added.

Transfer any remaining ghee to a pan and heat gently to warm before pouring over the top of the pastry stack. Using a sharp knife, carefully cut the pastry stack into 5cm squares or diamonds. Transfer to an oven pre-heated to 200°C and bake for 5 minutes before lowering the temperature to 150°C and bake for a further 40 minutes, or until the top and sides of the baklawa are a pale golden brown.

In the meantime, prepare the syrup. Combine the sugar and water in a pan over medium heat and cook, stirring constantly, for 10 minutes, or until all the sugar has dissolved. Take off the heat then stir-in the lemon juice. Return the pan to the heat and bring to a boil. As soon as the syrup has begun to boil take off the heat and stir-in the orange blossom water then set aside to cool until the pastry is ready.

As soon as you remove the pastry from the oven spoon the syrup solution over the top then set aside to cool before cutting into serving portions.