A Food & Travel Blog

Pistachio and Date Syrup Ma’amoul

27/08/2013 | By

The sun is shining on my hill today – at last. Living on top of a hill is great, really. We get amazing views, loads of light, enough sun to power a small community, advance warning of undesirable relatives and the most astonishing sunsets,but it does have some drawbacks. In the winter time we are, for the most part, exposed.  We have a straggly hedge arrangement at the back of our house that will never win any lovely awards and which is the only thing that stands between us and the weather that comes in from the west, but in the teeth of a winter gale it might just as well not be there at all.

I’ve just read a report on a news site saying that we may just have had our warmest winter ever, but whoever wrote that wasn’t anywhere near my house We have had days at a time of single digit temperatures that dipped to below freezing once the sun vanished and long, long, stormy nights with the wind roaring all around the house, rattling the windows and sliding briskly in under the doors.

We have no heating other than a big slow-combustion fire in the family room and my dear Stanley in the kitchen, both of whom do a splendid job. I love the cosiness of a fire and can’t wait to light  the first fires of the season, but they are quite labour-intensive to maintain and leave a constant reminder of their presence in the form of a fine film of ash over the entire house and a slight odour of stale wood-smoke that I adore at the beginning of the cooler weather, but tire of at about this time of the year.

And the washing, oh the washing. We’ve, thankfully, had a very wet season but even when it’s not raining it is far to cold and damp to hang washing outside for months at a time. I am blessed with a tumble dryer and cursed with a very active conscience so only use it for the sheets and towels, leaving me with the challenge of naturally drying all of the other items.  They hang from every possible vantage point in the family room and the kitchen and are draped on clothes airers, chairs, tables, seldom-used gym equipment, oven handles and door knobs – frequently taking days to dry and often leaving me red-faced when unexpected visitors drop by.

But today it is mild and sunny. The washing is bouncing around on the clothes line, fresh air floods into the house through all of the open doors and windows and even the teenagers are outside airing themselves – all in all, a very happy state of affairs.

Ma'amoul 1

As the days become longer and warmer I will begin to shed layers of winter clothing and the sins of my immediate past will become all too evident. We all know how popular comfort food is in the colder months and if there’s one thing I’m extra good at it’s comforting myself, particularly by baking. I’ve got quite few regular sources of comfort, but also like to try new ways to slip into the zone and was happy to hunt down some different ideas for the left-over pistachios from my delicious Pistachio Orange Blossom cake. My hunt coincided with Ramadan which inspired my version of a popular cookie taken in the evenings during this time. They are a versatile little treat and can be made with dates, walnuts, almonds and figs – just use this as a guide and go with whatever you have handy. You can substitute the rice flour for more plain flour, but I like the slightly gritty texture the rice flours adds.

Pistachio Ma'amoul

Pistachio and Honey Ma'amoul

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Cookies
Author: Amanda McInerney of www.lambsearsandhoney.com

Ingredients

  • 290 gms plain flour
  • 60 gms rice flour
  • 165 gms butter
  • 75 mls cold water
  • 75 gms caster sugar
  • 1/2 tsp dry yeast
  • 160 gms pistachios roughly chopped
  • 2 Tbsp date syrup
  • 1 Tbsp rose water
  • Extra whole pistachios for decoration

Instructions

  • Preheat oven to 220C (425F).
  • Place flours and butter in a food processor and whizz until mixture resembles breadcrumbs.
  • Combine water, sugar and yeast in a separate bowl. Add the flour/butter mixture and combine with your hands. The dough will be quite loose, but that's okay, it will firm up.
  • Refrigerate for 15 minutes.
  • Combine the nuts, date syrup and rosewater in a small bowl. Mix well.
  • Divide the dough into four, dust benchtop with a little flour and roll each quarter piece of dough into a cylinder about 2-3cm in diameter.
  • Slice the dough into discs, drop a small amount of the sticky, nut filling into the centre of each disc and pull up the sides to form a ball, then flatten each one slightly.
  • Decorate with a whole pistachio nut.
  • Bake in oven for 3-5 minutes, removing when golden in colour.

 

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Flourless Almond Butter Chocolate Chip Cookies

21/09/2012 | By

It’s going to be a long day today.  My son was up and out the door at 0430 hrs this morning on his way to catch a plane to Brisbane for his football trip/weekend.  Football trips have been in the news in Australia of late for all the wrong reasons and, like most 19 year-olds, my sons impulse control and decision-making can be a little flawed when wearing beer goggles.  But, like most 19 year-olds, he assures me that he is an adult, can look after himself and is allowed to have a good time so – like every mother before me – I have to let him go, keeping fingers and toes crossed that he comes home in one piece. The fact that he has gone off for a beery weekend with his third bout of tonsillitis this year only added to my concerns and I lay in bed worrying for 10 minutes after he left, then gave up and got up.

Given that I now had an extra two hours in my day, I decided to comfort myself with baking – my go-to remedy for most unsettling emotional disturbances.  I have a fabulously active sourdough starter bubbling away on the kitchen bench at the moment.  That this is so, is no real credit to me.  It is a starter given to me by my dear friend Isabel and which I brought back from the US earlier this year.  I wickedly neglected it over the last three months, leaving it languishing in the back of the fridge.  In a guilt-induced panic last week, I pulled it out, whispered a prayer to the gods of fermentation and started feeding it.  Like magic it kicked back into life and I baked with it earlier this week.  I intend to use it again, to create something special later today but what I needed this morning was something a little more immediate, preferably with chocolate in it – I’m a bit predictable like that.

Now that my kids are well past the stage where nuts are a threat to their airways, I’ve become quite addicted to them.  I have at least four different varieties in the house at any given time and try to get them into as many different dishes as possible.  Somehow (yet another failure in efficient domestic management according to The Husband) I managed to buy almonds three times in one week a while back, so I started thinking about ways to use them up this morning and came up with something I’m really rather proud of.  I have a Thermomix, so used it to make this, but any decent food processor will do the job, it will just take a little longer to process the nuts.  I’ll give the exact quantities for the ingredients I used, but I think you could cut back on the sugar if you wanted to.

Flourless Almond Butter Chocolate Chip Cookies

A quick, flourless cookie recipe that can be whipped up in a Thermomix or food processor in no time.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Cookies
Servings: 36 cookies
Author: Amanda McInerney

Ingredients

  • 250 gms almonds
  • 4 tsps solid coconut oil
  • 180 gms soft brown sugar
  • 1 egg
  • 1 tsp vanilla bean paste
  • 1 tsp bicarbonate of soda
  • 1 good pinch of sea salt
  • 100 gms dark choc chips

Instructions

  • Preheat oven to 180C.
  • Put almonds in the Thermomix, speed 9 for 1 minute. Scrape down, add coconut oil, speed 9 for 30 seconds or until a paste. OR
  • Process almonds until finely ground, add coconut oil and continue processing until consistency of a paste.
  • Add sugar, egg, vanilla bean paste, salt and bicarb of soda to Thermomix, speed 4, 10 seconds or process until combined.
  • Add choc chips, speed 3 Reverse, 10 seconds, or pulse until combined.
  • Roll teaspoons of batter into balls, place on prepared cookie sheet and press down with a fork.
  • Bake for 10 minutes.
  • Cool on tray for 5 minutes before cooling on a wire rack.

 

 

 

 

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