moroccan carrot salad

I love this recipe so much. I got it from the Moro cookbook and have tweaked it a little to make it easier. Every time I serve it everyone adores it and wants the recipe. The taste is sweetly delicious and very Moroccan because it’s really fresh and fragrant with the perfume of cumin and coriander. It’s great with meat, salads and couscous dishes or with my vegetable tajine. I don’t peel the carrots because I can’t be bothered and I assume most of the goodness and taste is in the skin and no one notices if you do or don’t.

Recipe

Serves 3 but you can double or triple the ingredients

Ingredients:
About 6 medium sized carrots
1 tsp ground cumin
1 minced garlic clove
juice of half a lemon
1 teaspoon maple syrup or sugar
1 tablespoon olive oil
Small bunch of coriander

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artichokes with vinaigrette

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.

Recipe

1 artichoke per person

Ingredients:
Raw artichokes
My vinaigrette recipe

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moroccan orange salad

I had this salad as a starter in a Moroccan restaurant in Paris and I have made it ever since. It’s divine and reminds me of that restaurant I think was called the Star. I went there twice with my boyfriend with a ten year gap between visits and when we told them that we loved it there and had come back ten years later they were very blasé and not interested, however the food was fantastic still. This salad is great as a dessert too. It’s perfumey with orange flower water so you feel transported to an exotic place in Morocco, at least I do, and it’s pretty healthy. So give it a try….

 

Recipe

Serves 2-3.

Ingredients:
2 large naval oranges skin and pith cut off and thinly sliced
1 teaspoon of orange flower water
1/2 teaspoon of ground cinnamon
A few sprigs of coriander, finely chopped
Icing sugar, for dusting

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gado gado

This salad is inspired by the street food in Indonesia and this is my take on it. It’s a brilliant combo of crunchy and soft and sweet and sour, in fact I think it tastes pretty mind blowing. But, so it doesn’t end up looking like the contents of the bottom of a dustbin when you plate it up, it’s best to layer it with the sauce at the bottom. You can use other vegetables like cucumber or blanched carrot sticks or blanched cabbage, and fried tofu or tempeh too.
All work well, it’s up to you, it’s really great for using up vegetables in the fridge.

Recipe

Serves 2-3.

Ingredients:
About 6 radishes cut in half lengthwise
6 small new potatoes
4 eggs
200g of fine beans (topped and tailed)
100g bean sprouts
4 big tablespoons of crispy fried onions (from supermarket)
A big handful of prawn crackers (optional)

The sauce
1 clove of chopped garlic
3 tablespoons maple syrup
5 tablespoons of peanut butter
Juice of 2 limes
chilli sauce to taste (optional)
2 teaspoons fish sauce
1 tablespoon of soya sauce
1 tablespoon of tamarind paste

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pad thai

This version of Pad Thai is a delicious warm noodley stir fry salad. Perfect on a summer evening. You can add cooked prawns or chicken to this recipe, if you want to, it’s totally versatile, but stands alone as an outstanding vegan recipe. I love that it’s a tangy mixture of flavours and it’s a variety of textures. It was a great hit at dinner with my vegetarian boy pals (it can be made with white noodles too).

Serves 2.

Ingredients:
300g of flat brown rice noodles or brown rice tagliatelle or fettuccini
2 tablespoons olive oil
2 minced cloves of garlic
200g of smoked tofu or plain firm tofu cut in to smallish pieces
4 tablespoons of soya sauce (gluten free if appropriate )
2 tablespoons peanut butter
Juice of one lime and another cut into wedges
3 tablespoons of maple syrup
Chilli sauce to taste
3 finely chopped salad onions
½ red chilli very finely sliced
Handful of chopped peanuts to garnish
A sprig of chopped coriander

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fresh nectarine salad

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.

Recipe

Serves 2.

Ingredients:
4 nectarines or peaches, peeled and cut into segments or just cut in half and remove the stone and chuck in a bowl with the skin on, rustic style
A small sprig of mint chopped very finely
2 teaspoons lemon juice
1 teaspoon maple syrup
A little pepper and salt

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