Day 22 - Banana & Chocolate Ice Cream (Dairy, sugar free)

This is a quick and easy way to make a healthy Ice Cream that contains neither Sugar nor dairy. The banana is the natural sweetener, and the dairy is replaced with coconut milk. We have also made this recipe but without the Cocoa, and added 1 tsp vanilla essence.

When I see that I have too many bananas and that my kids won’t eat them all before they are over ripe, I peel and chop some, and put them into freezer bags especially for this recipe. They are also a great addition to smoothies.

Photo credit: Picknpayrecipes.co.za

Banana & Chocolate Ice Cream

Ingredients:

¼ C Cocoa powder

¼ C Boiling water

5 Bananas, chopped and frozen

1 Can Coconut milk

                                                                                             

Method:

1. Mix cocoa and water until smooth.

2. Place bananas and cocoa mixture into a blender and blitz.

3. Gradually add coconut milk until it reaches a soft serve consistency.

4. Pour it into a freezable container and freeze to set (6 hrs) stirring it up once.

Makes 1 litre

Day 21 - Coconut Macaroons (g,w,d free)

Coconut Macaroons

This recipe for Coconut Macaroons is a lovely way to use up extra left over egg whites. I had some left over after making the Rum & Raisin Chocolate Ice Cream so quickly used them up in these yummy Macaroons. They are quick and Easy and of course Gluten, Wheat and Dairy Free. 

Ingredients:

3 Jumbo egg whites

100ml Sugar

1 tsp Vanilla essence

2 C Coconut

Glace Cherries for decoration

Optional: Dark Chocolate!

Method:

1. Preheat the oven to 180*C

2. Whisk the egg whites by hand. (1 minute or so)

3. Slowly add the sugar until combined. Add Vanilla essence.

4. Stir the Coconut through until mixing in nicely.

5. Wet your hands, and roll tablespoons of the mixture into balls and place onto a greased and lined baking sheet.

6. Put a quartered cherry onto each macaroon.

7. Bake for 25 minutes or until golden.

8. Allow to cool on the counter.

Yummy Ideas: Dip them into melted Dark chocolate!

Photo credit: Browneyedbaker.com

Day 20 - Rum & Raisin Chocolate Ice Cream

When I first found this Rum & Raisin Chocolate Ice Cream recipe in a Fresh Living Magazine a year ago, I just KNEW that I had to made this for my Beloved who absolutely adores Rum & Raisin Ice cream. So I waited for his Birthday to spoil him with this surprise! Well it was so absolutely-delicious and out-of-this-world that he could hardly bring himself to share it with me! (oh and he also used my dairy allergy as a lame excuse) This weekend we have Mr Ice Cream himself, (my Brother in Law) coming to visit us in Knysna, so I thought this would be the perfect time to make this delicious Ice Cream again, seeing as it is really easy and so YUMMY! (Below is my version of the recipe, as I changed a few things)

Photo Credit: Picknpay.co.za

Rum & Raisin Chocolate Ice Cream

Ingredients:
3 Jumbo eggs
2 Jumbo egg yolks
1 tsp Vanilla essence
1 C Castor sugar
2 Slabs Dark chocolate
2 C Cream
Presoak: 1/2 C Raisins in 1/2 C Spiced Rum

Method:
1. Place Eggs, extra yolks, vanilla and sugar in a heat proof glass bowl that will sit nicely over a saucepan.
2. Place a saucepan on the stove, fill with about 2cm of water and bring to a simmer.
3. Place the glass bowl on top of the simmering saucepan (be sure that the water doesn't touch it.)
4. Beat the egg mixture with an electric beater for 6-8 minutes until the mixture becomes thick and pale and threatens to spill over. Remove from heat.
5. Break the slabs of chocolate into another glass bowl and rest it on top of the saucepan. Stir the chocolate until it has melted evenly.
6. In a seperate mixing bowl, whip the cream until soft peak stage.
7. Mix the chocolate through the eggy mixture, then fold the cream through until gently combined.
8. Strain the raisins and add, (or add with the Rum - your choice)
9. Pour into a suitable freezer container that will fit about 2 liters. Freeze.
10. After 5 hours give it a gentle turning, preventing the raisins from sitting only at the bottom.
11. Allow to freeze overnight.

Day 19 - Yummy Macaroni & Cheese

This is a yummy version of the traditional Mac n Cheese. It just has that extra bit of flavour and the sauce is deliciously creamy!

Photo Credit: ehgazette.blogs.brynmawr.edu

Yummy Macaroni & Cheese

Ingredients:
1 Packet Macaroni
1 Onion, Chopped
1 Packet White Onion Soup powder
1 Liter Milk
100g Sliced and chopped ham
3 C Grated Cheese
Salt & Pepper to taste

Method:
1. Cook the macaroni according to packet instructions. Drain.
2. In a deep saucepan, fry the onion until golden and translucent.
3. Add the milk, stir. Add the Soup powder and whisk until all powder is dissolved.
4. Keep stirring until the sauce thickens. Add a cup of cheese.
5. Add the ham and macaroni, stir well to coat. Season with salt and pepper if necessary.
6. Pour the saucy macaroni into a casserole dish. Sprinkle the remaining 2C of Cheese on top.
7. Bake under a hot grill until the cheese is meted and the sauce is bubbling beautifully.

Serves 6-8

Day 18 - Lamingtons (with gluten, wheat and dairy free)

These tasty little treats known as Lamingtons are absolutely delicious. Apparently they're traditionally Australian! They are also a brilliant way to rescue a Chocolate cake, or Vanilla for that matter, that has flopped. Whether your cake broke while moving it, or baked for too long and is now dry, you can always use the sad remains to make these tasty little delights, and no one will even know!!! And if you don't have a sad cake, you can start from scratch with my recommendations below.

Photo Credit: EatLittleBird.com

Lamingtons

Ingredients:
1 x Chocolate or Vanilla Cake (If you're starting from scratch, use this yummy Gluten Free Chocolate cake recipe, Chocolate Cake, or this Madeira Cake recipe, and bake a square or rectangular cake. Allow it to cool. It cuts best if its a day old, or else just freeze it a bit)
1 x Batch of this Ice Cream Chocolate Sauce or why not try the Glorious Fudge Ice Cream Sauce
Desiccated Coconut

Method:
1. Cut the cake into squares. Prepare a plate with coconut.
2. Spear each piece of cake with a fork and dip into the hot syrup. Do NOT soak.
3. Roll the square in the coconut to coat it fully.
4. Place on a wire rack to set.
5. Repeat with all the squares.

Note: for coloured Lamingtons first colour the coconut with food colouring.

Day 17 - 30 Day Bran Muffins

These 30 Day Bran Muffins are a fantastic staple to keep in your fridge. Mix the batter up once and only bake as many muffins as you need at a time. This means freshly baked muffins every time! The Bicarbonate of Soda allows the mixture to rise in the oven, even days after mixing.

Photo Credit: Tasty Kitchen.com

30 Day Health Muffins

Ingredients:
2 Eggs
1/2 C Oil
1 1/2 C Soft brown sugar
2 C Milk (DF: Rice milk)
2 C Cake flour
1 1/2 C  Wheat Bran
(or 1 1/2 C Flour plus 2 C Whole Wheat flour aka Nutty Wheat)
1 tsp Salt
1 tsp Vanilla Essence
2 tsp Bicarbonate of Soda
1 C Raisins, or fruit cake mix, or 1 grated apple plus 1/2 C Raisins

Method:
1. Whisk eggs, oil and sugar together.
2. Add remaining ingredients and mix until combined.
3. Pour the mixture into an air tight container and allow to stand in the fridge overnight.
4. Spoon into Silicon muffin cups, filling each two-thirds full.
5. Bake in a preheated oven at 180*C for 20-25 minutes.
6. Serve fresh and hot with butter!

Makes 48

Day 16 - Tiramisu

Today is my Precious Husband's Birthday so in honour of him, I'm sharing the Tiramisu recipe that I made especially for him today. I found the basic version on the Bakers website, and made some adjustments.

Photo Credit: askchefdennis.com

Tiramisu

Ingredients:
1C Strong black coffee
1/4 C Brandy or Kahlua (Optional)
1 Pkt Boudoir Biscuits (200g)
3 Jumbo eggs, separated
1/4C Castor sugar
2tsp Vanilla essence
1 tub Marscapone Cheese (250g)
1 C Cream, stiffly beaten
2 Tbs Cocoa powder

Method:
1. Combine the coffee and Kahlua in a flat bottomed dish.
2. Dip half the biscuits in the coffee (don't soak) and lay them in the bottom of a 20cm square dish.
3. In a mixing bowl, beat the egg yolks and sugar until thick and pale.
4. Add the vanilla and mix well.
5. Add the Marscapone and mix lightly until just combined.
6. Lightly fold in the cream, then add the beaten egg whites and continue to gently fold it in.
7. Pour half the cream mixture onto the biscuits.
8. Now repeat the 2nd step with the remaining biscuits, and layer them on top of the cream mixture.
9. Now take the remaining cream mixture and pour this on top, smoothing it our gently.
10. Chill the Tiramisu until its firm (about 6 hours) and sprinkle the cocoa powder on top just before serving!

Serves 10-12

Day 13 - Quick Ham and Asparagus Bake

This recipe was shared with me by my Mum-in-Law, Maureen who is always so flexible and makes having guests over for a meal look so easy! During our dating days, we would arrive for a Sunday lunch, often unannounced, and she would whip up a wholesome and delicious meal for us in no time!

Quick Ham and Asparagus Bake (Gluten and Wheat free)

Ingredients:
250g Chopped Ham (I buy the rolls - look like polony)
1 Can Green Asparagus, drain
3C Cooked Rice
1/2C Chopped onion
2 Eggs, beaten
1/2C Milk
1 Can Cream of Mushroom soup (GF: Be sure to buy a can that doesn't contain gluten or wheat products)
1/2C Mayonaise
1tsp Salt
3ml Pepper
1 C Grated Cheese

Method:
1. Combine ham, asparagus, rice and onion in a mixing bowl.
2. Blend the eggs, milk, soup, mayo and salt and pepper in a jug. Add this to he bowl and mix well.
3. Pour this into a shallow 2 Litre Casserole dish and sprinkle with grated cheese.
4. Bake in a preheated oven of 180* for 30 minutes.
5. Serve this hot (or cold) as a lunch with fresh green salads.

Serves 6-8

Day 12 - Curried Peach Salad

This recipe for Curried Peach Salad is one I begged off my Aunt Erika who is a Genius in the kitchen! When she's cooking, you know you're in for a big treat! This salad is delicious served chilled with cold meats.

Curried Peach Salad

Ingredients:
500ml White Vinegar
10ml Curry Powder
10ml Turmeric
5ml Salt
6 Medium Onions, sliced into rings
2 Cans of Peach slices
1C Sugar
20ml Cornflour

Method:
1. In a saucepan, boil vinegar, curry, turmeric, salt and onion rings until soft.
2. Add peaches with their syrup and the sugar. Boil this until the sugar dissolves. Remove from heat.
3. Mix the cornflour with a little water to make a smooth paste, and add this to the peach salad mixture.
4. Return this to the heat. Stirring continuously bring this to a boil, until he sauce thickens.
5. Spoon this into a pretty serving dish and chill the salad.
6. Serve with an array of cold meats, salads and fresh breads.

Day 11 - Chocolate Self-Saucing Pudding (WF, GF, DF)

This Self-Saucing Chocolate Pudding as absolutely to-die-for!!! It makes a beautiful crisp crust while also having a delicious smooth chocolate sauce inside!

Photo credit: kiwifaves.co.nz

Chocolate Self-Saucing Pudding (Wheat, Gluten & Dairy Free)

Ingredients:
50g Butter or margarine (Df: Use Wooden Spoon Margarine)
200ml Sugar
1 Egg
1C Flour (Gf: Use a gluten free flour mix)
25ml Cocoa Powder
15ml Baking Powder
2ml Salt
200ml Milk (Df: Use rice milk)

Method:
1. Cream butter and sugar.
2. Add egg and beat until light and fluffy.
3. Add the dry ingredients alternately with the milk. Mix well.
4. Spoon the mixture into an oven proof casserole dish.

Syrup Ingredients:
1C Water
1C Brown sugar
25ml Cocoa powder
5ml Vanilla

5. Mix all the syrup ingredients, except the vanilla essence, in a saucepan.
6. Heat until sugar has dissolved and mixture starts to boil.
7. Pour the Syrup over the the batter and bake in a preheated oven at 180*C for 30 minutes.
8. Serve hot with Ice-cream or custard

Serves 6-8

Day 10 - Coconut & Honey Cake (wheat,gluten & dairy free)

This Coconut & Honey Cake is one of my all time childhood favorites. My Oma used to make it on special occasions. It is a lovely moist cake with a delicious crispy topping. Delish!

Coconut & Honey Cake (wheat, gluten and dairy free)

Ingredients:
75g Butter (Df: Use Wooden spoon margarine)
150ml Milk (Df: Use rice milk)
2 Eggs
1C Castor sugar
1C Flour (Gf: Use a gluten free flour mix 275ml)
5ml Baking powder
Pinch of salt

Topping Ingredients:
100g Butter (Wooden spoon margarine)
1C Coconut
50ml Honey
50ml Milk (Rice milk)
50ml White or Brown sugar

Method:
1. Preheat the oven to 180*C. Grease a 23cm cake tin.
2. In a jug, melt the butter and milk in the microwave. Allow to cool until lukewarm.
3. In a mixing bowl, beat the eggs and sugar until fluffy. Add the lukewarm milk and mix.
4. Add the flour and salt and mix well until smooth.
5. Pour the batter into the cake tin and press lightly, removing air bubbles.
6. Bake for 35-40 minutes.
7. To make the topping: Heat the topping ingredients in a saucepan until boiling, keep warm.
8. Invert the cake on to an oven proof plate and spoon the topping on top.
9. Place the cake under the grill until browned, but watch out that it doesn't burn!

Makes 1 delicious cake!

1/3 of the Way in the 31 Day Challenge!

Well I can hardly believe that we're already on day 10 of the 31 Days challenge! It's been so much fun to finally get a grip on my recipe file, and so fulfilling to see more of my recipes online. It's also been precious to take this walk down memory lane as each recipe brings back such vivid memories of a certain time or stage of my life.

It also reminds me of the precious loved ones who've shared their recipes with me. Some are family, some old friends, some I don't have the blessing of seeing anymore and some have passed away. But by sharing a recipe with me all those years ago, these recipes will continue to remind me of them and bring a grateful smile to my face each time I bake or cook.

I love how food is such a central theme around our times of getting together with the ones we love. Precious memories are made around the dinner table as we linger at the table while chatting and laughing about the day's events. Not to mention how we all gather around a memorable Christmas Dinner, or Birthday Champagne Breakfast! Eating and enjoying good food is at the core of our nature, across all cultures, and is a tradition to be treasured.

So the next time you prepare a meal for your family, try not to be rushed. Take your time, cook it with love. And encourage the recipients of your labours to savour and enjoy each bite. Linger longer at your table. Really engage with each other, take time to talk, to laugh and to listen.

And may I encourage you to take the time to share your recipes, and to leave a lasting legacy for your children, for a time when you will no longer be around to spoil them with your culinary delights!

Day 9 Bonus! - Home-made Iced Tea (or Jelly Juice)

This is my own recipe for Home-Made Iced Tea. It provides a stunningly refreshing drink after a busy day at work, or is perfect to take along on a picnic.

photo credit: babble.com

Home-Made Iced Tea

Ingredients:
1.5l Boiling water
2 Rooibos teabags
1 Ceylon teabag
3C Sugar
1 Pkt Jelly Powder, flavour of your choice (I choose strawberry or peach)
15ml Citric acid
2ml Lemon Juice

Method:
1. Simmer 2 Rooibos tea bags in a large pot with 1.5 liters boiling water for 10 minutes.
2. Add the Ceylon tea bag and simmer for another 15 minutes. Remove all the tea bags.
3. Add the sugar, and turn up the heat until it boils. Dissolve.
4. Add the jelly powder and stir until dissolved.
5. Remove from heat, add citric acid and lemon juice.
6. Allow this to cool. Pour the syrup into a 2l bottle.
7. Mix 1 to 3 parts ice water.
8. Enjoy!

Alternate Recipe: Jelly Juice

Make the above recipe but without the Tea bags.

Makes 2 liters of syrup

Day 9 - Beef Bourguignon

This recipe for Beef Bourguignon (also known as Beef Burgundy) is my adapted version, the original is from the Pick n Pay web site. It makes a mouth watering, tender and tasty Beef Stew. It get's the name Burgundy from the red wine. The original recipe uses a whole bottle or Red, but I've tweaked the recipe a bit. I love making this in my slow cooker, the amazing aroma teases us all day!

Photo Credit: Pick n Pay

Beef Bourguignon

Ingredients:
350 ml Shiraz (red wine)
750kg Stewing beef, cubed
60ml Olive oil
4 Fat garlic cloves, crushed
8 Bacon rashers, diced (optional)
4 Celery sticks, sliced
10 Peeled pickling onions
7 Carrots, peeled and sliced
410g can tomatoes
1C Beef stock
3 Thyme sprigs
1 Rosemary sprig
2 Bay leaves
Salt and pepper to taste
250g Baby mushrooms

Method:
1. Pour wine into a bowl, add stewing beef, cover and marinate overnight.
2. Drain and set liquid aside.
3. Heat half the oil in a large saucepan, Sauté garlic, bacon, celery, onions and carrots for 3-4 minutes.
4. Transfer this to the slow cooker, switch it on.
5. Using the remaining oil, fry meat in batches until browned and also put into the Slow cooker.
6. Pour wine, tomatoes, herbs and stock into the Slow cooker. Add salt and pepper t taste.
7. Cook on High for 5 hours
8. Add mushrooms and cook for another hour.
9. Serve with mashed potatoes or on a bed or rice.

Serves 6

Day 8 Bonus! Survival Biscuits

This is such a simple recipe which produces the yummiest gooey-est Squares. They seem to go by many names. So much so that I couldn't even google an image of them to show you. This picture is of Date squares, which are similar in looks, but very different in taste!

photo credit: rainbowcooking.co.nz

Survival Biscuits

Ingredients:
125g  Margarine (DF: Use Wooden spoon margarine)
1/2 C Sugar
1/3 C Sultanas
1/3 C Cherries
1/3 C Chopped dates
1/3 C Pecan nuts
1 Jumbo egg
1 tsp Vanilla essence
1 Pkt Marie biscuits

Method:
1. Melt margarine & sugar  in a medium sized saucepan.
2. Add sultanas, cherries, dates & pecan nuts, boil slowly for 10 minutes.
3. Add beaten egg & vanilla and mix carefully.
4. Boil for 1 more minute.
5. Add crushed Marie biscuits, Mix well.
6. Press down very firmly into a greased biscuit tray.
7. When cooled, cut into squares.

Day 8 - Roasted Chicken with Safari Fruit Stuffing

This is my absolute favorite Roasted Chicken with Stuffing Recipe ever! I first made it 2 Christmases ago, and since then we haven't tried any other. The juices make the most amazing gravy!

Photo credit bbcgoodfood.com

Roasted Chicken with Safari Fruit Stuffing

Stuffing Ingredients:
1 Whole Chicken of about 1.4kg
2 Tbs butter
1 Onion, finely chopped
2 Celery sticks, chopped
1 Granny Smith apple, grated
125g Pitted prunes, chopped
80g Peacan nuts, chopped
1 C Fresh breadcrumbs (GF: Use Gluten free breadcrumbs)
1 tsp Dried mixed herbs
2 Tbs lemon juice
1 tsp Grated lemon rind
Salt & Pepper to taste

Method:
1. Rinse the chicken in cold water and set aside.
2. Melt the butter in a heavy based frying pan and saute onion and celery for a few minutes until soft. Transfer to a large bowl.
3. Add all the remaining ingredients and mix well. Fill the cavity of the chicken and close up with string or tooth picks.

Basting Ingredients:
1/4C Cooking oil
3 Tbs Fresh lemon juice
3 Tbs Port or Red wine
1 tsp Worcestershire sauce
2 Cloves garlic, crushed
2 tsp Dried mixed herbs
Salt & Pepper to taste

Method:
1. Mix all the basting ingredients.
2. Place the chicken on an oven roasting pan in a preheated oven of 180*C for about 1 1/2 hours. Brush during baking and serve immediately.

Delicious served with soft fluffy rice, Roast vegetables and gravy!

Day 7 Bonus! - Bar-One Chocolate Sauce

I got this Bar One Chocolate Sauce Recipe from my sister, and when Danielle does things, she does them in style! This is one very tasty and rich Chocolate sauce delicious served on Ice Cream!

Photo credit: justeasyrecipes.co.za

Bar-One Sauce

Ingredients:
3 Bar-Ones / Mars Bars
1 Tin condensed milk
1 C Cream
2ml Vanilla essence

Method:
1. Unwrap the chocolates and place in a saucepan, with the condensed milk, and heat until chocolate melts.
2. Stir the sauce often, until the chocolates have melted and are well combined with the milk.
3. Remove from heat and add vanilla essence.
4. Serve hot over ice cream.

Serves 8-10 people

Day 7 - Delicious Pesto Chicken Casserole

This recipe for Pesto Chicken Casserole is another of Malcolm's finds that he spoilt me with, on one of our date nights. He asked me to buy the ingredients, and when I saw the list I couldn't imagine what he could possibly be going to make of this combination, so needless to say I had my doubts. Well! It was to die for!!! The ingredients compliment each other beautifully to provide a real taste sensation! I recently entered this recipe into a Chicken Recipe competition, and it WON! Like I said, it's definitely worth a try!

This recipe can easily be doubled to pack half away in the freezer for another night.
(Note: This recipe makes a lot of delicious creamy sauce, more than is shown in this picture)

Photo Credit: snacktherapy.com

Pesto Chicken Casserole

Ingredients:
8 Chicken thighs (or 4 breasts)
125ml (1/2 cup) Chicken stock
125ml (1/2 cup) Sour cream
1 Tbs Cornflour
60ml (1/4 cup) Basil pesto
Toasted pine nuts (We used peanuts)

Method:
1. Place chicken in a saucepan.  Pour over the chicken stock, cover, bring to boil and simmer for about 20 minutes until the chicken is cooked.
2. Meanwhile, mix the sour cream, cornflour and pesto together.
3. Once chicken is cooked, remove from the stock and shred with two forks, then return to the stock.
4. Add the sour cream mixture, and cook for a minute or two until the sauce thickens. Season to taste.
5. Transfer to a serving dish and garnish with pine nuts.
6. Serve with mash, rice or polenta.

Serves 4-6

Day 6 Bonus! Chocolate and Orange Pudding (gluten & dairy free)

Photo Credit: Pick n Pay.co.za

OOh la la! This dessert is such a treat and it's super easy to make. The best way for me to describe it is to say that it's very much like a chocolate mousse, but it's baked and delicious warm. I've altered it to be made without dairy! I found the original recipe for Chocolate Orange Pudding in a Fresh living Magazine (Issue 62, June 2013). The recipe can easily be halved for a smaller crowd.

Chocolate Orange Pudding (gluten, wheat & dairy free)

Ingredients:
200g Dark chocolate
110g Sugar
3 large Eggs, separated
60ml Coconut milk (or yoghurt)
1 zest of Orange
6 tsp Butter, for greasing

Method:
1. Preheat the oven to 180°C.
2. Melt the chocolate in a small saucepan, then whisk in the sugar.
3. Allow it to cool slightly then stir egg yolks and coconut milk, and orange zest.
4. Whisk the egg whites until light and fluffy. Fold into chocolate mixture.
5. Spoon into 6-8 greased ramekins or ovenproof pudding bowls and bake for 12 minutes until the outside is just set but the center is soft.

Serves 6-8

Day 6 - Moroccan Beef and Lentil Stew

This is a delicious recipe for Moroccan Beef and Lentil stew that I found on the Pick n Pay Website. On the night that I first made it I had left things to late, my family was hungry and there was no time to let this dish simmer for hours. So I altered it to be cooked in a pressure cooker and it was delicious!

Moroccan Beef and Lentil stew

Ingredients:
500g Stewing beef, cut into small chunks
1 Medium onion, sliced
2 Garlic cloves, crushed
2 tsp Turmeric
1 Tbs Paprika
1 Tbs Ground cumin
1 Cinnamon stick
400g Tin Tomatoes
500 ml Beef stock
1 dash salt and ground pepper, or to taste
250g Dried lentils
15 ml Chopped coriander

Method:
1. Heat oil in a Pressure cooker (or a large pot).
2. Fry beef until well browned on all sides. Add onion and fry until golden.
3. Add garlic and spices and cook for 2 minutes.
4. Add tomatoes and stock. Close the Pressure cooker and cook for 15 minutes or until the beef is tender. (if in a pot let it simmer over a low heat for an hour or until beef is tender.)
5. Season and stir through lentils.
6. Close the lid again and cook for another 15 minutes in the pressure cooker. (In a pot: Cook for another 30 minutes or until lentils are cooked through.)
7. Serve Moroccan Beef and Lentil stew on a bed of rice, scattered with coriander.

Serves 4-6