See Also: Lime and passion fruit souffle(recipes)
passion fruit(dictionary)
Passion fruit puddings(recipes)
Passion fruit and raspberry pavlova(recipes)
Bramley apple and passion fruit cake(recipes)
Mango parfait with passion fruit and meringue stacks(recipes)
A classic sponge cake (with passion fruit filling)(recipes)
Passion fruit bhapa doi with dark chocolate mousse and pistachio kulfi(recipes)
Curry vegetable and green banana cake served with plantain salad and a passion fruit vinaigrette(recipes)
Creamy Coconut-Lime Fruit Salad(recipes)

Bisteeya (recipes) and Lime and passion fruit souffle (recipes)


Bisteeya (recipes)


Bisteeya

Yield: Makes 6 servings

This Moroccan appetizer is a layered pie of eggs, chicken and almonds, all encased in a crispy pastry. Bisteeya is eaten by hand.





Ingredients:



1cup butter or margarine, divided

2cups slivered almonds

2tablespoons sugar

Ground cinnamon

4boneless skinless chicken breast halves

1large onion, chopped

1/2cup chopped fresh cilantro or parsley

4cloves garlic, minced

1teaspoon ground cumin

1/2teaspoon saffron threads, crushed

1/2teaspoon black pepper

1/4teaspoon turmeric

1cup water

3tablespoons lemon juice, divided

6eggs, beaten

1package (16 ounces) frozen phyllo dough, thawed

1tablespoon powdered sugar









Preparation:





1.Melt 1 tablespoon butter in large skillet over medium heat. Add almonds. Cook and stir 12 to 15 minutes or until almonds are golden. Remove almonds with slotted spoon and drain on paper towels. Cool. Coarsely chop almonds. Combine almonds, sugar and 1 teaspoon cinnamon in small bowl; set aside.2.Melt 1-1/2 teaspoons butter in same skillet over medium-high heat. Add chicken; cook 1 to 2 minutes. Turn and cook 1 to 2 minutes or until chicken is lightly browned. Transfer chicken to plate; set aside.3.Add 1 tablespoon butter and onion to same skillet. Cook and stir over medium-high heat 5 minutes or until onion is tender. Add 1 teaspoon cinnamon, cilantro, garlic, cumin, saffron, pepper and turmeric. Cook and stir 1 minute or until spices are fragrant. Stir in water and bring to a boil. Add chicken; reduce heat to medium-low. Cover and simmer 10 to 12 minutes or until chicken is no longer pink in center.4.Remove chicken with slotted spoon; cool slightly. Cut into small pieces and toss with 2 tablespoons lemon juice.5.Increase heat to medium-high. Simmer onion mixture, stirring frequently, until most liquid has evaporated but mixture is still moist. Reduce heat to medium. Pour eggs into onion mixture. Cook and stir until eggs are softly set. Sprinkle with remaining 1 tablespoon lemon juice. Set aside.6.Melt remaining butter in small saucepan over low heat. Preheat oven to 350°F. Brush pizza pan or rimmed Baking sheet generously with butter.7.Unroll phyllo dough. Cover with plastic wrap and damp, clean kitchen towel to prevent dough from drying out. Arrange 10 or 12 phyllo dough sheets in pinwheel Fashion, pivoting each sheet around center point of pan and brushing each sheet with melted butter.8.Fold 1 phyllo dough sheet in half crosswise; brush top with butter and place in center of pinwheel.9.Arrange chicken in 9-inch circle over phyllo dough. Spoon egg mixture evenly over top of chicken. Top with reserved almonds. Fold over phyllo dough sheets onto top of filling.10.Repeat pinwheel pattern over top with 10 to 12 more phyllo sheets, brushing each sheet with melted butter. Gently lift pie and tuck under phyllo edges. Brush top of pie with butter.11.Bake pie 20 minutes or until browned. Remove from oven; pour off any excess butter.12.Butter another rimmed Baking sheet; place over pie; invert. Remove top pan and return pie to oven. Bake 10 to 15 minutes or until browned. Remove from oven; pour off any excess butter.13.To serve, place serving platter over pie and invert. Sift powdered sugar over top of pie, then sprinkle with cinnamon.







Note:

If phyllo dough tears, place better edges toward center of pie; torn edges will be folded over top or tucked under.







Lime and passion fruit souffle (recipes)








Serves 6



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



400ml/14fl oz carton reduced-fat fresh custard3 tbsp icing sugar2 limes, grated rinds only3 ripe passion fruit, pulp and seeds only3 egg whites1 tbsp caster sugar



Method



1. Preheat the oven to 190C/375F/Gas 5 and the grill to medium.2. Place the custard in a large bowl and stir in the icing sugar, lime rind and passion fruit.3. In a separate bowl, whisk the egg whites until stiff. Using a large metal spoon, gently fold the egg whites into the custard. Carefully transfer the mixture to a large soufflé dish, level off the surface and sprinkle with the caster sugar.4. Pop the soufflé under a medium grill for three minutes until the sugar melts. Transfer to the oven and bake for 20 minutes until well risen and set. Serve swiftly.