SALADS

now this cucumber salad can compliment and seafood dish...

this fruit salad make a lovely desert

ORANGE CARROT SALAD

6 carrots peeled and boiled, chopped

1/2 tsp cumin

2 oranges segmented and / or juiced 

1 tbsp parsley

1 clove garlic minced

1 tsp sugar

salt and pepper to taste

Method:

Mixed all ingredients and let marinate for at least 2 hours or overnight

ENJOY!

BEETS SALAD

1 bunch beets
1/2 of a lemon ... juiced
1/2 tsp finely minced garlic
1/2 tsp cumin
2 tbsp good olive oil
dash of vinegar
pinch of sugar
1 tbsp parsley and celentro chopped finely
salt and pepper to tasted

Method:
Boiled beets until tender, pealed and cut into bite sized pieces
Add all remaining ingredients and mixed well
Let marinated for at least 1 hour before served but this salad in better tasting
when marinate overnight
ENJOY :)

FRUIT SALAD

Something Simple can become elegant

HARIRA ( Chickpeas Soup)

HARIRA
1 large onion, grated
1 stick of cinnamon
1/2 cup lentils
3/4 cup fresh tomato puree(can tomatoe puree work well too)
chopped flat leaf parsley, about 1/2 cup
chopped fresh coriander, about 1/2 cup
2 stalks celery, finely chopped
1/2 teaspoon powdered ginger
pinch of saffron (optional)
1 cup chickpeas soak in water overnight, or 1 cup canned chickpeas, drained
juice of 1/2 lemon
Salt and pepper to taste

Method:
1. In a pot add ( p.s. if adding meat put a little oil and saute meat cubes for a few minutes then add the following ingredients) lentils, tomato puree, parsley, coriander, celery, onion, cinnamon, ginger and saffron. If you are using soaked chickpeas, add them now. Add 8-10 cups of water, stir and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the chickpeas are tender. (If you are using canned chickpeas, add them after the 30 minutes)

2. Reduce the heat so that the soup bubbles gently and allow it to cook partly covered for an additional 15 minutes. Add salt and pepper to taste.

3.serveand garnish with lemon

4. P.S. meat of your choice can be added to this soup as well

LAMB COUSCOUS

2 lbs of lamb olive oil 2 onions, chopped pinch saffron threads 1 tbsp paprika 1/2 tsp tumeric 1 tsp ground dry ginger 1 lb carrots, quartered lengthways 1 lb small turnips, quartered 3 med zuccini, quartered lengthways 2 lb pumpkin (calabaza) 2 tomatoes, skinned and quartered bunch coriander, tied into a bunch bunch parsley, tied into a bunch salt and pepper 1 pk couscous ( use 1/2 of pack) P.S. need to use a couscous steamer 1. In a large bowl, drizzle the oil over the couscous with dash of salt and with 1 cup water, stir and leave to stand for 10 minutes. Couccous need to be steam for about 3 time so that the garins is properly cooked therefore, repeat the process from steps 2 to 4 2. Put lamb into a pan with oil and fry for about 3-5 minutes, then add onions, saffron, paprika, ginger and salt and pepper and cook for 5 minutes. add 5 cups of water or stock, Bring to the boil, simmer gently for 30 minutes and at the same time steam couscous 1st time into the steamer that's on top of the couscous pot. 3. Add the carrots, 2 cups hot water and turnips and continue to simmer for 20 minutes. steam couscous for 2nd time , fluff with a fork to seperate the grain and simmer gently for another 20 minutes 4. Meanwhile, add the rest of the vegetables and steam couscous for 3rd time , fluff with a fork to seperate the grain and simmer gently for another 20 minutes 5. serve like the picture above. :) :) enjoy.

HOMEMADE MARSHMELLOW MINI FONDANT CAKE

Home baking for my son's graduation which he took to his school for all his classmates. We ( my daughter and I)  made marshmellow fondant, cake, royal icing and basically eveything was made from scratch for about 50 children