lemon

artichokes with vinaigrette

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This recipe is a French classic. It is a perfect way to prepare artichokes, simply steamed or boiled for 45 minutes and steeped in my dressing. They are worth the effort and there’s something luxe about eating the soft creamy heart as the prize after eating the soft ends off of the leaves. If you don’t know how to prepare or eat them, follow my recipe and I promise they are divine plus artichokes are a super food packed with antioxidants and liver cleansing properties..just google them for their list of health giving benefits.

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potato tagine

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While I was in Morocco recently I was hoping to learn to cook new amazing dishes but our food was cooked for us by a cook who didn’t speak any English so I didn’t learn much. Since I got back I wanted to put more Moroccan and moorish dishes on the blog, so along with my Moro cookbooks which I adore and a new book I bought, Orange Blossom and Honey by John Gregory-Smith from which I am learning new recipes that he bought back from Morocco I hope to enthuse you as much as possible with the fragrant flavours from the souks.
This potato tagine is delicious with couscous ,salad and roast meat if you eat meat.
I also like a dollop of garlic infused Greek yogurt on top, but you could use soya yogurt if you prefer. Continue reading →

preserved lemons

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Preserved lemons are a key ingredient in Moroccan cooking. The Moroccans put them in tagines and salads. They become sweet and mellow after pickling and are a sort of tangy condiment, pepping up the flavour of anything you stick them in. You only need a small amount finely chopped but according to John Gregory-Smith in his Moroccan cookbook Orange Blossom and Honey, you can also cut a slice and put it in your martini. Lemons are really healthy too, and good for your immune system, liver function, eyes and is the only food in the world that is anionic, which makes them really beneficial to your health. Continue reading →

fresh nectarine salad

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This salad is simple and sweetly delicious and I don’t know why I didn’t think of it before. I really love salads that are using just one main ingredient. It’s the zen way. Also I have always secretly put vinaigrette on my fruit salad when it’s just for me. So this recipe, which could also use peaches, hits the sweet and savoury thing on the head, if you like that sort of thing. I love the sweetness of the nectarine with the zingy dressing. It’s particularly lovely with my winter slaw. A friend of mine makes it all the time…she’s completely hooked on it.

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express salmon kedgeree

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Kedgeree is one of those quintessentially British dishes, dating back to the 1800’s, that’s easier to make than you think plus I’ve made it even easier. It’s a lovely mixture of creamy eggs, fish and rice with the gentle perfume of Indian spices. My version is inspired by a recipe by the cook Roxy Beaujolais which uses salmon instead of smoked haddock. It’s perfect for a light Christmas Eve supper, or as a New Years Eve supper bearing in mind it only takes about twenty minutes to cook. It’s also perfect for dinner for two. Continue reading →

healthy raspberry sorbet

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Raspberry sorbet always reminds me of summer holidays in France with my family when I was little. And when I eat it now in all its jewel red gorgeousness I am transported back to places we visited there and adored. Anyway, ices have always been my favourite thing, my Italian grandfather made Gelato so it’s in my blood.
This raspberry sorbet doesn’t need an ice cream machine and is made with raw raspberries that have been frozen and the only other ingredients are lemon juice and maple syrup, so it’s raw and low glycemic and really easy to make. I usually get a punnet of raspberries and stick them on a plate so they are separated as much as possible from each other and them bung them in the freezer till rock hard or over night, alternatively you can buy a punnet or bag of already frozen raspberries.

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greek salad on toast

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What could be nicer… an open salad sandwich always does it for me and my girlfriends. We love that combo of crunchy bread and salad. It’s healthy clean food and perfect for lunch or as a starter. This version of Greek salad is taken from all the most interesting recipes I could find for Greek salad and I mixed them up. I also cut the vegetables very small so it’s easier to stick the bread in your mouth if you want to eat them without a knife and fork, like I do. If you prefer it without bread just double the ingredients and make it as a salad.

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caesar salad tartines (on toast)

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Tartines are open sandwiches on bread, Tartine means open faced sandwich in French. They usually are a really delicious combo of crunchy bread and fresh salad. I decided to make a Caesar salad version, so the crunchy bread base is there instead of the croutons. I don’t know anyone who doesn’t like Caesar salad or toasted bread for that matter. When I mention Caesar salad to people as a snack or meal suggestion they always jump at it, more than any other recipe! These tartines could be a great starter for a dinner party, or fantastic for dinner with my matchstick fries.

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Michelle Obama’s pea salad

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It looks like Michelle is a pea fan like me. She is a great advocate for healthy living and really looks amazing so she’s doing something right. This recipe is from her cookbook called American Grown which is geared around cooking fresh and healthy food and most of which was grown in the White House gardens. I have tweaked the recipe slightly to suit my tastes but you don’t have to, I have put an optional beside the ingredients I have added. I also used frozen petit pois as they are readily available and are sweeter and much more tender than standard peas. This is the perfect Spring salad and perfect for eating at Easter time with other salads, roast meat or fish or with my nut loaf.

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roasted cauliflower with creamy tahini dressing

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This trad Lebanese cauliflower salad, which Ralph made recently, is so delicious that I had to get the recipe from him and put it on the blog. It’s got the great combo of flavours from the sweetness of the pomegranate seeds popping in your mouth, to the tangy sesame nutty dressing. It’s crunchy and creamy and totally dairy free and vegan. You will also love it if you love roasted cauliflower. If only all healthy eating was this divine.

Recipe 
Serves 2-3 as a side.
 

Ingredients:

1 cauliflower
1/4 cup of Tahini
Juice of 2 lemons
A handful pomegranate seeds
A handful of roasted pine nuts
2 tablespoons of olive oil
A sprig of chopped parsley
A few tablespoons of water
Salt and Pepper