oranges, cinnamon, almonds and mint!

I recently discovered a fabulous, fabulous salad…

A delightfully, refreshing Moroccan orange salad with sugar, cinnamon and mint! And my addition of roasted thin shavings of almonds!

While I was leafing through my copy of Flavours from Arabia, published by Thames and Hudson,  I found this simple orange salad recipe. I got my copy from our al-Maidan Cultural Centre shop in case you want to grab a copy of your own!

First you need to prepare the dressing:

  • Juice of 1 orange
  • 2 tablespoons orange blossom water
  • 2 tablespoons sugar
  • 2 cinnamon stick

Bring all the ingredients together in a small sauce pan and heat until you reach a simmer. Leave the dressing to simmer for 3-5 minutes. Remove from heat to cool.

Peel 6 oranges using a sharp small knife. I’m in love with my ceramic knives. They do a fantastic job! Then cut the oranges into thin slices and arrange in a deep platter.

Grab a handful of sliced almonds and lightly toast them in the oven for a few minutes.

When the dressing has cooled, spoon it oven the oranges and then add the almonds. Using a sifter or ideally a shaker, sift both cinnamon and icing sugar over the oranges.

Wash and dry a handful of mint leaves and roll them up. Taking a sharp knife, cut into thin strips (julienne). Scatter over the oranges and enjoy it as a starter for your next gathering or have it as an afternoon treat!

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Express: Rice noodles with vegetables

As many of you have requested, I will start posting dishes that can be made in 30 minutes or less, the express section.

Today’s post took less than 10 minutes from start to end: Rice noodles with vegetables.

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So let me tell you how this dish came about… Continue reading