Something delicious…

We’ve been so good getting through Monday, we deserve a sweet treat!

Here’s something perfect for the warmer weather (finally!)

Effortless Almond Coconut Ice Cream Sandwiches

Ingredients (SERVES 6)

1/2 cup	icing sugar
1/4 cup	ground blanched almonds
4	egg whites
1/2 tsp	cream of tartar
2 tbsp	granulated sugar
2 cups	coconut ice cream

Instructions

1. Preheat oven to 200F. In a bowl, combine icing sugar and almonds.
2. Using an electric mixer on low speed, beat egg whites until frothy, about 1 minute. Add cream of tartar, set mixer’s speed to high and beat until soft peaks form. Add sugar and beat on medium low until whites are glossy, about 1 minute. Gently fold icing sugar and almonds into egg whites.
3. On a large, parchment paper-lined sheet pan trace a 3-inch round cookie cutter 12 times. Spoon meringue inside each circle and smooth tops to 1/2-inch thickness.
4. Bake for 90 minutes. They should be firm and dry to the touch. Turn off oven and leave meringues inside with door ajar to cool for another hour.
5. Sandwich 1/3 cup ice cream between two meringues and serve.

Wish suggests making them a little chewier so they don’t fall apart when you eat them.

Pick up the ingredients this week for a perfect picnic treat!

{Photo & Recipe: Wish}

Fabulous Recipe – Moroccan Lamb Meatball Pilaf

Moroccan Lamb Meatball Pilaf

Ingredients (Serves 6)

1 tbsp	olive oil
1	sweet onion, sliced
2 tbsp	ras el hanout (Moroccan spice mix)
1 ½ lb	ground lamb, rolled into 18 balls
4 cups	beef or chicken stock
¼ cup	tomato paste
1 ½ cups	basmati rice
3 cups	diced zucchini
½ cup	chopped dried fruit (apricots, raisins)
1	14-oz can chickpeas, drained and rinsed
	Toasted almond slices and/or orange zest

Instructions

1. In a large pot, heat oil over medium-high heat, add onion and sauté 3 minutes. Stir in spices and meatballs, and cook until meat browns, about 5 minutes.
2. In a bowl, whisk stock and tomato paste together and add to pot. Stir in rice and bring to a boil. Reduce heat, partially cover and simmer 10 minutes.
3. Stir in zucchini and continue cooking until rice and zucchini are tender and most of stock is absorbed, about 5 minutes.
4. Stir in dried fruit and chickpeas. Garnish with toasted almonds and/or orange zest and serve.

Make Your Own Ras el Hanout:

In a glass jar, combine 1 teaspoon each salt, black pepper, ground cumin and ground ginger; ½ teaspoon each cinnamon, ground coriander, ground allspice, cayenne and ground cloves; ¼ teaspoon each ground nutmeg, turmeric and saffron threads. Store at room temperature for up to 3 months. Bonus: It’s great on pork and poultry, too!

We recently enjoyed this dish (I did especially because Andrew did the cooking 🙂 ) and were so impressed by how simple but tasty it was. The combination of flavours and textures was fantastic. We paired it with a delicious Malbec from Argentina.

Give it a try and let me know what you think!

{Recipe from Wish Magazine}