By Kristine

They say its Autumn here in Melbourne but today definitely felt like a winters day with a top of 13 degrees. By the time I got home from work I felt like eating something warm and hearty however my fitness goals at the moment don’t allow for foods with sauces. But that doesn’t mean I can’t give it to someone else to enjoy.

So I went about preparing a Tagine’s from one of my favourite Moroccan cuisines for my dear man who was getting home from another late day at work.

Beef and Prune Tagine


15g butter

500g of grass fed beef chunks

300g of organic diced tomatoes

½ cup of button mushrooms

Small handful of slivered roasted almonds

1 cup of water

½ cup of prunes

½ tsp cinnamon

½ tsp of crushed ginger

½ tsp of lemon rind

1 garlic clove crushed

Cooking Instructions:

  1. Put the butter, beef, tomatoes, water, slivered almonds and mushrooms in a deep pot and bring to a boil
  2. Turn the heat down and simmer for an hour
  3. Soak the prunes in boiling water for 20 minutes and drain the water
  4. Sautee with butter the garlic, ginger, cinnamon, lemon rind and prunes in pan
  5. Add the prune mixture to the beef and cook for a further 10 minutes until the sauce is thickened.

Pumpkin and Spinach with Pine Nuts


2 cups of diced pumpkin

1 cup of spinach leaves

¼ of thinly sliced onion

1 tablespoon of pine nuts

Coconut Oil

¼ teaspoon cumin

¼ teaspoon coriander

dash of cinnamon

½ teaspoon of lemon rind

  1. Heat the coconut oil in a medium heat pan
  2. Sauté spices and onion and add the pumpkin, pine nuts and lemon rind
  3. Coat the pumpkin with the coconut oil and spices and cover with a lid to allow the pumpkin to cook faster
  4. When the pumpkin is softened add the spinach leaves
  5. Remove from the stove once the leaves have wilted from the heat


By Kristine

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