Algerian Date Pudding Food

MALTšI TAMR ( ALGERIAN STUFFED DATES)

Steps:

• With a sharp knife, make a slit down the length of each date and carefully remove the seed.
• In a bowl, mix together the ground almonds, chopped pistachio nuts, and granulated sugar.
• Add enough orange flower water to make a smooth paste.
• Stuff the paste into the dates.
• Sprinkle with powdered sugar.
• Serve with hot mint tea.

DATE PUDDING

Steps:

• In a saucepan combine 1 cup brown sugar, water, and bring to a boil, cook for 3 minutes.
• Remove from heat and add butter.
• In a bowl combine flour, baking powder, salt, 1/2 cup sugar.
• Stir in milk until smooth.
• Add dates and walnuts.
• Preheat oven to 350°.
• Pour syrup into a 8 or 9-inch baking pan; add batter and bake for 45 minutes.
• Serve warm with whipped cream.

STICKY DATE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin. Whisk together the flour, baking powder, and chocolate in a small bowl, and set aside.
• Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat, and stir in the baking soda. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully puree until smooth; set aside.
• Cream 1/4 cup of butter together with the superfine sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date puree until well blended. Spoon into the prepared muffin cups.
• Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar, and 1 cup of butter in a saucepan over medium-low heat until the butter melts; set aside.
• When the puddings have baked for 25 minutes, remove them from the oven, and cool in the pan for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking sheet. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.
• To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with confectioners' sugar, and top with a 1/4 cup scoop of ice cream. Repeat with the remaining date puddings.

OLD FASHIONED DATE PUDDING

Steps:

• Mix together 1 cup dates, 1 cup hot water and baking soda. Let stand several minutes.
• Add remaining ingredients (white sugar, butter, egg, flour, baking powder and pecans). Mix well.
• Pour into 9x9 inch greased pan.
• Bake at 400 degrees for 30 minutes.
• Mix brown sugar, 2/3 cup water and 2/3 cup dates in saucepan.
• Cook for 3 minutes over medium heat,stirring constantly.
• Pour on top of date pudding immediately, or it can be spooned on after it is cut into pieces.
• Top with whipped cream.

WARM DATE AND ALMOND PUDDINGS

Steps:

• Butter and flour 6 individual ovenproof bowls, about 2/3 cup capacity. Set on a baking sheet and spoon 1 tbsp corn syrup into each of the molds (this will become the sticky topping). Set aside.
• Remove the pits from the dates and chop them into small pieces. Place in a bowl and add the sherry and just enough boiling water to cover. Let soak for 10 minutes.
• Preheat the oven to 375°F (convection oven to 375°F). Cream the butter and sugar together either by hand or using an electric mixer until soft, light, and creamy. Add the eggs, one at a time, beating well after each addition. (The mixture may appear to separate at this point, but it will come back together.)
• Sift together the flour, salt, and baking powder, combine with the ground almonds, and fold into the batter with the orange zest. Squeeze out the excess moisture from the dates, add to the mixture, and stir well to combine.
• Divide the batter among the ovenproof bowls, filling them no more than two-thirds full. Bake until well risen, golden, and springy to the touch, 20 to 25 minutes.
• To unmold, run a small knife around the inside of each mold and invert the pudding onto a warm plate. Serve the little desserts at once, either on their own or, as I prefer, with a dollop of cream.

ALGERIAN COUSCOUS

Steps:

• Saute onion in vegetable stock over med. low heat until translucent.
• Add all spices and cook for a few more minutes, stirring as needed.
• Add tomato paste, stir and simmer 2 minutes.
• Cut the vegetables in large chunks and add all (not the beans) and a dash of cinnamon; add water to cover.
• Bring to a boil, then reduce heat and simmer, covered, for an hour or so.
• (This can cook slowly for 2-3 hours, if desired.).
• Add the drained garbanzos about 5 minutes before you take the veggies off the heat.
• Put couscous in a bowl.
• Pour boiling water over couscous and wait about 5 minutes.
• Fluff with fork. (Ratio of about 1 1/2:1 of water to couscous.).
• For added flavor, add some of the liquid from the veggie stew to the couscous in place of some of the water.
• Serve the stew over the couscous. Enjoy!

ALGERIAN STUFFED DATES

Steps:

• Cut a lengthwise slit down the center, but not through, each date; remove seeds.
• Sprinkle food coloring over marzipan, if desired; gently knead 4 to 5 times or until color is incorporated into marzipan.
• Divide marzipan mixture evenly among dates; stuff into slits.
• Sprinkle with powdered sugar.

OLD FASHIONED DATE PUDDING

Steps:

• In a saucepan, bring 1 cup brown sugar and water to a boil. Cook and stir for 3 minutes. Remove from the heat and add butter; set aside. In a bowl, combine the flour, baking powder, salt and remaining brown sugar. Stir in milk until smooth. add dates and walnuts., Pour hot brown sugar syrup into an 8-in. square baking dish. Spoon batter over syrup. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center of cake topping comes out clean. Serve warm with whipped cream.

CHOCOLATE FIG & DATE PUDDING

Steps:

• Bring the water to the boil, then add the figs and dates.
• Add in the bicarb and stir well to combine. Remove from heat and cool at least 2 hours to reach room temperature.
• Preheat oven to 160°C.
• Sift the flour, salt and cocoa and set aside.
• Cream the butter, then add the sugar, vanilla and egss and beat until light and fluffy.
• Line a 33cm x 23cm cake pan with baking paper.
• Add half the fig and date mixtrue to the butter mix and mix on a low speed until combined.
• Melt the chocolate by finely chopping and setting over a pan of barely simmering water. Add the melted chocolate to the pudding mixture along with the flour/cocoa and mix to well combined.
• Pour into prepared cake pan and smooth top.
• Bake for 45 mins to 1 hour. Test with skewer for doness.
• Serve warm with sauce.
• Sauce.
• Boil the milk and cream together.
• Take off heat and add the chopped chocolate, sugar and butter.
• Stir until smooth.