My Favourite Dessert :))

As you've probably guessed I love food and all things sweet hahahaha...and this dessert is all things that I love...pastry, frangipane and nuts and it is so simple to make and will impress all your guests when they see it :)

M'hanncha
(Moroccan snakey cake)

Filo pastry 8 sheets

Frangipan filling
250g butter softened
250g icing sugar
2 eggs
250g ground almonds
1tbsp plain flour
Zest of 1 orange and 1 lemon
75g Crushed pistachios
75g flaked almonds

A little olive oil (for dotting on the filo pastry)

Add the softened butter and icing sugar into a bowl and mix thoroughly. Add the eggs and mix well.
Pour in the ground almonds and stir through.
Add the orange and lemon zest and the nuts, mix into all incorporated.

Line the filo pastry sheets onto a table, overlapping them slighting to form a long line of sheets and fill on one side (longest edge) and then spread as even as possible and roll up (like a cigar) it will look like a long snake
Now you can roll it round and round (so it looks like a snail) Place into a lightly oiled 9" cake tin
Place Into an oven at 180 degrees for 40 to 45 minutes until crisp and golden
Turn out and sprinkle with icing sugar


Adapted from a jamie Oliver recipe

Nutty Lamb Koftas

Tonight was a help yourself kind of dinner...which I must say is my favourite. I did Nutty Lamb Koftas with Halloumi Flat breads, salad, mint yoghurt and toasted cashew and pine nuts. I put everything in the centre of the table and we all tuck in and enjoy! The lamb koftas are wonderful with the extra wowness from the pistachios. I am a huge nut fan so added the cashew and pine nuts to the wraps but that's personal taste :)

Nutty Lamb Koftas

Ingredients

500 g lamb mince
1 tsp thyme leaves (dried thyme is fine)
1/2 tsp dried chilli flakes (add more if you like them with a kick)
2 tsp ground cumin
1/2 tsp mint (dried or fresh)
grated zest of 1 lemon
Salt and Pepper to taste
1 large handful shelled pistachio nuts

You can cook this on a griddle like I did or a grill is fine.

Place the lamb in a food processor with the thyme, chilli, cumin, mint and lemon and salt and pepper and all the pistachios. Mix until all incorporated, pistachios are chopped and its all bound into a ball.
Divide the meat into 8 equal pieces and get yourself 4 skewers. With damp hands, push and shape the meat around and along each skewer.
Grill the kebabs until nicely golden on all sides.

Serve with a salad and flatbreads (I did halloumi flatbreads and halloumi and olive flatbreads). Mix some mont leaves into the yoghurt to drizzle in the wraps.
Also toast some cashew nuts and pine nuts to also sprinkle in when making up your wraps.

Time to enjoy :))