No doubt we all enjoyed the Easter weekend with family, friends and, most importantly, lots of chocolate. But now what do we do with all those surplus Easter eggs? That Ramadan is also coming to an end has not escaped coach Jasper's notice, and so he got the genius idea to combine the best of both worlds. He organised an iftar for the Upliving community in Brussels. On the menu is a traditional Moroccan soup 'Harira' as the main course, and for dessert he prepared a brownie with Easter eggs as the main ingredient.
- 15 ml olive oil
- 125 gr minced meat
- 125 gr meat
- 1000 ml water
- 100 gr white onion
- 125 gr carrots
- 150 gr tomatoes
- 75 gr celery
- 60 gr fresh coriander
- 400 gr peeled tomatoes
- 70 gr tomato puree
- 500 ml water
- 80 gr flour
- 1500 ml water
- 10 gr salt
- 14 gr ras el hanout
- 3 gr cumin
- 1 saffron
- 1 gr black pepper
- 62 gr vegetable soup
- 1 cube beef stock
- 90 gr chickpeas
- 40 gr lentils
- 40 gr pearl couscous
Let's get cooking!
Step #1: Heat the olive oil in a pan and add the minced meat, meat and salt. Cook for 5 to 7 minutes.
Step #2: Pour 500 ml of water into a blender and add the carrots and onions. Do not blend this too finely. Add it to the pan.
Step #3: Pour 500 ml of water into a blender and add the tomato, tomato sauce, coriander and celery. Blend together not too finely. Add it back into the pan.
Step #4: Add tomato puree, ras el hanout, cumin and black pepper.
Step #5: Pour hot water into the blender (500 ml) and add the flour. Blend together until combined and add back into the pan.
Step #6: Add 1.5 litres of water and boil on high heat. When the water bubbles turn the heat down low and add the chickpeas and lentils, turn the heat up again.
Step #7: When it starts bubbling, add the vegetable soup and beef stock. Stir the soup together using a whisk. Put it on high heat for about 10 minutes. After that, turn down the heat to low. Now put the lid on at an angle. Cook it for about 60 to 70 minutes. Remember to stir every 15 minutes.
Step #8: Add the pearl couscous little by little. Now cook again for about 15 minutes and then turn off the heat.
Step #9: Serve the soup hot and finish with a sprig of coriander if you wish. Enjoy!
Step #2: Pour 500 ml of water into a blender and add the carrots and onions. Do not blend this too finely. Add it to the pan.
Step #3: Pour 500 ml of water into a blender and add the tomato, tomato sauce, coriander and celery. Blend together not too finely. Add it back into the pan.
Step #4: Add tomato puree, ras el hanout, cumin and black pepper.
Step #5: Pour hot water into the blender (500 ml) and add the flour. Blend together until combined and add back into the pan.
Step #6: Add 1.5 litres of water and boil on high heat. When the water bubbles turn the heat down low and add the chickpeas and lentils, turn the heat up again.
Step #7: When it starts bubbling, add the vegetable soup and beef stock. Stir the soup together using a whisk. Put it on high heat for about 10 minutes. After that, turn down the heat to low. Now put the lid on at an angle. Cook it for about 60 to 70 minutes. Remember to stir every 15 minutes.
Step #8: Add the pearl couscous little by little. Now cook again for about 15 minutes and then turn off the heat.
Step #9: Serve the soup hot and finish with a sprig of coriander if you wish. Enjoy!
Still al little hungry? This is what we need for the brownies:
- 200 gr pure chocolade
- 250 gr butter
- 4 eggs
- 300 gr sugar
- 60 gr pastry flour
- 80 gr cocoa powder
- 1 tsp baking powder
- 20 gr bresili peanuts
This is how to prepare them:
Step #1: It starts with a classic bain-marie. Put a pot of (hot) water on a medium heat. Bring the water to near boiling point, then dip a second pot or pan into the hot water.
Step #2: Break the chocolate into pieces and dice the cold butter. Gently melt the butter and chocolate in the bain-marie.
Step #3: Take the food processor's mixing bowl and break the eggs into it. Set the food processor on medium speed and beat the eggs until fluffy and frothy.
Step #4: Weigh out the right amount of sugar. Add the sugar once the eggs are fluffy. Leave everything to mix for a while until you get a pale foamy mixture.
Step #5: Meanwhile, take a mixing bowl and place a sieve over it. Sift the weighed-out amount of flour, along with the cocoa powder and baking powder.
Step #6: In between, stir briefly in the melting chocolate with butter.
Step #7: Pour the mixture of melted chocolate with butter into the beaten eggs. Also add the flour with cocoa powder and baking powder. Let everything mix briefly in the food processor.
Step #8: Preheat the oven to 180 degrees.
Step #9: Take a plain baking dish and butter the bottom and edges of the dish briefly. Cover the bottom and edges with a sheet of baking paper. The butter will make the paper stick to the dish.
Step #10: Pour the chocolate batter into the baking dish. Smooth it out and sprinkle a layer of crispy brésiliennuts on top.
Step #11: Bake the batter for about 20 minutes in a 180°C oven. After baking, the pastry will still be a little wakey. Let the pastry cool well so that it rises. The inside of the brownies should still be soft and moist.
Step #12: Cut the crusts off the cooled pastry and then carefully divide it into squares of about 5 x 5 cm. Use a bread knife for this, for example.
Step #13: Serve the brownies with coffee or a nice glass of chocolate milk.
Sources:
Harira: https://kookmutsjes.com/recept/harira-marokkaanse-soep/
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