Text 10487, 72 rader
Skriven 2008-07-13 10:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BJöRN FORSSTRöM
Ärende: Re: Swedish raisin bread
================================
-=> Quoting Björn Forsström to Jim Weller <=-

 BF>> I don't remember having raisins
 
 JW> I just to correspond with a Swedish girl by the name of Isabel Brattkull
 JW> and over the years she sent me hundreds of recipes. Curiously, or perhaps
 JW> not, only two contain raisins.

 BF> I'm not surprised.

 BF> Does Isabel live in Göteborg?

Yes!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: COUSCOUS SFFA'-SWEET COUSCOUS/QUINCE/PINE NUTS
Categories: Desserts, Sides, Moroccan, Africa-N
  Servings: 6

          QUINCES:
   1/2 c  Sugar
     2 c  Water
     6    Quinces;peel/quartered 
     1    Cinnamon sticks
          COUSCOUS:
     2 tb Butter 
   1/2 c  Pinenuts
   250 g  Couscous
       pn Salt 
   1/3 c  Sugar OR
     2 tb honey
   1/2 c  Raisins

QUINCES: in a heavy-based saucepan, dissolve the sugar in the water.
Add the quince quarters and the stick of cinnamon, cover and simmer
for 15-20 minutes. To check the quince is cooked, insert a wooden
skewer into the middle - there should be no resistance at all. (some
cooks prefer their quince to be mushy like a thick sauce, but
personally I find a little texture is preferable). Remove from heat
and set aside.

COUSCOUS: melt the butter over low heat add the pine nuts and fry
until golden. Set aside, if using instant couscous, mix with the
salt and sugar or honey, pour in boiling water just to cover and
steam for 15 minutes. (if using authentic couscous, steam over a pot
of water as described in COUSCOUS). while hot mix in the salt sugar
or honey). Stir in the butter and pine nut mixture, reserving some
pine nuts for garnish, and fluff the couscous with a fork. Mix in
the raisins; the heat and moisture will cause them to swell, so
there's no need to soak them first. Check for seasoning - it
shouldn't be too sweet. Set aside.

Put a few scoops of couscous onto each plate and spoon 3-4 slices of
quince and some of the sweet juice on top. Sprinkle with the
remaining pine nuts and serve. A swirl of pouring cream or condensed
milk can also be used as a garnish.

From: STREET FOOD FROM AROUND THE WORLD By: JAMES MAYSON
Scanned by: KEVIN JCJD SYMONS, JUNE 2008

MMMMM


Cheers

YK Jim


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