Moroccan Chickpea, Carrot and Date Salad with Paprika Dressing

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I have to say I didn’t see any food like this when I was in Morocco – more’s the pity; There are only so many tagines you can tolerate before you get bored!

This is another really tasty dish from Superfoods by Julie Montagu. Not only is it really colourful but it is full of interesting flavours.

It’s very simple and very quick to make but does benefit from marinating for an hour or so to let the citrus and paprika dressing develop. I didn’t use old spinach (honest) – it just goes that way after an hour.

This is yet another dish that uses dates. Dates are amazing although they do tend to have a consequence (if you know what I mean). It also uses chickpeas (which I used earlier in the week) so it might start to feel familiar if you’ve already had the sweet potato and quinoa bowls or the kale salad.

There is next to no preparation for this dish other than chopping a red onion, grating a couple of carrots and pitting a few dates – oh and talking the lid off a tin of chickpeas and draining them.

The sauce is a combination of olive oil, tamari (soy sauce), cumin, paprika and the juice of a lemon all whisked together and poured over the salad ingredients. Add a couple of handfuls of spinach leaves and give it all a good stir.

It’s very tempting to eat this straight away without letting it marinate – especially when you are hungry – but it does make all the difference.

You do feel like you are ticking all the boxes when you eat this – protein, leaves and gorgeous sweet dates all zinged up with lemony dressing. It’s great – and it’s very cheap to make – give it a go.

 

 

 

Radish and Avocado Salad with a Chia Tahini Dressing

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Another great dish – especially if you like radishes – is this one from Julie Montagu’s Superfood cookbook.

Again crazy simple – but for me this one is only good within 30 minutes of making it. Leave it too long and the dressing loses itself in the salad ingredients – to the point that you wouldn’t even know it was there. So make it – and eat it straight away.

All you do is chop and slice stuff; some radishes, a couple of red peppers, a red onion, a spring onion, and an avocado. To this you add a handful of kalamata olives (I removed the stones from mine), and a handful of torn or chopped coriander and the dressing.

The dressing needs to be blended. It’s made up of chia seeds, tahini, cumin seeds, lemon juice, parsley, tamari (dark soy sauce), honey, salt and chilli powder.

I bought myself a new toy over Christmas. The NutriBullet just wasn’t good enough for breaking down things and is so frustrating to empty and clean; so I bought myself a high speed blender that was more up to the task. I now have an Optimum 9200 – which is a strong contender to the Vitamix and almost half the price. It blitzed through those ingredients in seconds and is far easier to clean, empty and use!

Anyway, I digress. The dressing is poured over the salad ingredients and then you simple toss them together and serve.

As I said before the dressing on this is amazing; but if you’re making it in advance (for your lunch perhaps), keep the dressing separate and pour on at the last minute.

This is a great salad; full of crunch and flavour – I loved it and will be making it again.

Kale, Sumac and Crispy Rice Salad

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Here’s another recipe from Anna Jones – A Modern Way to Cook.

Kale, Sumac and Crispy Rice Salad is a dish I’ve made before but not with all the correct ingredients. It was one of those where I improvised a bit when I was not really up for cooking and it wasn’t as good as it could have been. More on that later!

Unlike yesterday’s Sweet Potato and Quinoa Bowl, this dish can definitely be made in 20 minutes. It doesn’t get much simpler than this – especially if you buy your Kale from Morrisons; they sell it already shredded in bags so you don’t have to do too much.

Cook some brown basmati rice until it is ready; usually around 15 minutes – and while you are waiting do the rest.

Shred your Kale (if it isn’t already) and squeeze the juice and zest of lemon over it. Add some salt and scrunch it all together for a minute to allow the acid in the lemon to start breaking down the tough Kale.

To the Kale you add some chopped spring onions and some roughly chopped Medjool dates. Last time I made this I used some regular dates but it wasn’t so good as the dates were too firm and chewy.

When your rice is cooked, drained and cooled a bit you dry fry it in a frying pan to remove all the moisture – then fry it again in some coconut oil to crisp it up. You need to be careful here not to over crisp the rice as it become very crunchy and difficult to eat – so keep an eye on it and test it from time to time – as soon as it seems like it’s firming up turn the pan off and sprinkle with some salt.

Finally, bringing it all together, we make the dressing which is simply the zest and juice of a lime, some Sumac, and some olive oil – shaken then poured over the Kale and Crispy rice.

Crispy rice might not be everyone’s cup of tea; but it adds a lovely contrast to the Kale if you get it right – just don’t overdo it!

I loved this dish. It makes loads, and you feel like you are overeating because your bowl is so full – but then you realise it’s just Kale and power on through enjoying the citrus hit with every mouthful. I can thoroughly recommend this very easy dish.

Back to the dates; what are Medjool dates and why are they preferred in this book?

Medjool dates are picked when their ripe and juicy, and don’t last as long on the shelf, which is why they’re typically much pricier. Regular dates are picked when they’re rock solid and inedible and are then steamed for a while to loosen them up. They have a longer shelf life, and are much cheaper.

I’m lucky enough to have a Syrian supermarket on my High Street and they have lots of dates to choose from; but only one box of Medjool dates – £7.99 for a box – but it’s a big box and it will last!

 

 

Cabbage, Carrot and Flaxseed Coleslaw

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In the rush that was Christmas I bought two cookbooks. One I already had – but I needed to get over the £20 spend to get free delivery on Amazon so I also bought ‘Superfoods’ by Julie Montagu.

There had been a lot of chatter about Superfoods around that time – especially when one team on the Apprentice had an embarrassing moment misunderstanding what Superfoods were all about.

A quick flick through the book got me excited. Unlike other healthy living books this one generally gets by with using easy to get ingredients. Proof of the pudding was this dish.

The Cabbage, Carrot and Flaxseed Coleslaw is in the ‘Sides’ section of the book – and the recipe is enough for 4-6 people – but we just ate it as a main.

It’s incredibly easy to make – much like most of the recipes in the book – I think I had it made in less than 15 minutes. And there’s no cooking either; it’s all completely raw.

All you do is shred a savoy cabbage and a purple cabbage, grate some carrots, finely slice a red onion and toss into the mix a handful of mange tout.

To the coleslaw base to add a dressing made up of olive oil, garlic, dill, Dijon mustard, apple cider vinegar and the juice of a lemon.

Mix it all together and serve with a generous sprinkling of flax seeds.

If you can’t find flax seeds buy linseeds. They are the same thing.

This salad was amazing on its own and would be the perfect accompaniment to any other dish I think – maybe a BBQ once the weather gets better in 6 months time!

Loved this book – and loved this recipe – thoroughly recommended!

 

 

Gently Spiced Sweet Potato and Quinoa Bowls

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Wow I haven’t blogged about food for a long time. Well my New Year’s Resolution is finally getting some attention so I’m back.

My excuse? Well I just haven’t cooked anything new. My wife started a new job (no longer working with me) and it just became easier for both of us to eat at lunchtimes and not really do anything special in the evenings.

Also, a new Wetherspoons opened next door to our office so I’ve been eating junk for 2 months.

But yesterday I decided to stop going out at lunchtimes – get a bit healthier and lose some of the weight I’ve gained. I need to – my wife is losing weight like nobody’s business!

So this dish is the first of many dishes I plan to make from Anna Jones – A Modern Way to Cook. I do like her books – and they please Freya as she wants to eat less meat than we have been doing lately; so expect lots of vegetarian dishes for a while.

This recipe is in the ‘make in the time it takes to set the table’ category – i.e. 15 minutes. I tell you now – that is impossible. It can’t be done – not by me anyway – and I can do the Jamie’s 15 minute meals on time.

Breaking it down this dish is essentially quinoa boiled up in some vegetable stock. When that is done you add that to some spring onions, garlic, sweet potato, carrots and chick peas – which you will have been pan frying for 10 minutes or so to go tender. Oh there’s a little bit or turmeric in there too!

Sweet potatoes and carrots are notoriously unpredictable when it comes to them going soft. It took some time before I considered my vegetables to be ‘ready’ and I love a bit of crunch.

To top it off you fry some spring greens in coconut oil and a squeeze of lemon.

This dish is incredibly tasty. If you are on a budget this is incredibly cheap to make too.

I was planning on serving up two dishes yesterday – the other being a Kale and Crispy Rice dish – but there was plenty here for two with some left over for lunch.

Hopefully I’m back for good this time – and hopefully I’ll lose a stone before I got on holiday in March!

 

 

 

 

Ottolenghi vs Anna Jones

NOPI and A modern way to cook books

I’ve been waiting for both these books for some time.

A modern way to cook by Anna Jones is the follow up to her bestselling book from last year ‘a modern way to eat’. I think I made almost everything from this book during my year eating on vegetarian food and I was amazed at the simplicity of the recipes and the accessibility of all the ingredients.

This new book has a similar vibe to Jamie’s 15 minute meals. Boil a kettle, have some pans on, bish-bash-bosh food in 15-30 minutes (mainly). It’s hardly surprising as she has worked with Jamie on other books and series – focussing on style and behind the scenes things – maybe she’s responsible for the awesome chopping boards he throws the food on!?.

I can’t wait to cook from this book. It’s full of quick and easy recipes for when you just can’t face a couple of hours in the kitchen.

NOPI by Ottolenghi is another matter. This is the first book he’s released where I’ve thought ‘I really must read this recipe carefully before I start’. Most of his other books are throw it together, medium duration dishes, that pack tonnes of flavour and leave you feeling warm inside. This book is more refined. You can tell this by the gold edging on the pages!

This book also sees Ottolenghi cooking with meat and fish (his last books were generally vegetarian). I love this. I love cooking vegetarian – but the odd meat dish here and there is very welcome.!

The recipes in NOPI will take you a while, and in some cases you’ll be prepping them the day before. Especially the desserts.

I can’t wait to cook from these books. And I can’t wait to blog about them!

Radish, Cucumber and Red Onion Salad with Mint and Orange Blossom Dressing


Now here is a salad that you just have to make.

Also from Persiana by Sabrina Ghayour this salad is incredibly simple and amazingly tasty.

All you do is thinly slice a load of radishes, a whole cucumber and some red onion and dress it with a dressing made from olive oil, honey, lemon juice, orange blossom water, mint, and seasoning.

Just mix it all up and add some toasted pine nuts. Serve it straight away.

If you leave it too long the acid in the dressing will draw moisture from the cucumber and it will get wet very quickly.

This is one of the best salads that I’ve had for a while and it accompanied the Saffron and Lemon Chicken beautifully.