Main: Beef and Prune Tangine with Spinach Cous Cous
Women’s Weekly Complete Book of Modern Classics Page 174
Dessert: Rhubarb, Strawberry and Coconut Cake
Women’s Weekly Magazine October 2018
Hi again everyone!
If I haven’t said it before I will say it now, this Modern Classics book is a must for all everyday type cooks like me. It can make you look really good, trust me. This beef recipe is very simple, economical (because you are using a cheaper cut of meat) and extremely tasty. There is no browning of the meat, just a throw it all in type of casserole and they don’t even ask you to do it in Tangine bowl thingy.
I did adjust the seasonings though towards the end of the cooking because I doubled the meat and whilst I doubled the seasonings in the beginning, I felt it needed a little extra upon tasting. The prunes definitely give it a sweet little kick too. Not everyone loves Cous Cous (especially the MAV – should have seen his face when I said we are having “spinach” Cous Cous!) but it goes so very well with this recipe. However, a lovely mash would also work well. The leftovers can be frozen or have them on toast the next day. This rated an 8/10.
As for dessert – SUGAR ALERT !!!!! This got a fat 10/10 and is decadently yummy. BUT, wow such a lot of sugar. 680g of castor sugar all up in this delightful dessert. The combination of cakeyness and fruit and meringue just leaves you wanting more and therein lies the danger. I ate far too much of it. It is big so goes a long way.
What would I do differently? Well, you bake the rhubarb after cutting it lengthways, in 300g of the sugar so next time (and there will definitely be a next time) I will cut the rhubarb in say 4cm lengths and only use a 100g of sugar with the orange juice. I am sure it would be just as sweet and tender without the stringiness of the lengths of rhubarb. Actually, even just a sprinkling of sugar would do. I will try it and let you know but this must be a dessert you put on your list of things to try. I photographed the recipe for you as you may not have this month’s WW.
That’s it for this week.
From my table to yours with love.
