There is a deli just around the corner from us that makes a delicious Orange Couscous salad. I would probably eat it every day if I could. Tonight, as I was staring into the cupboard thinking "what's for dinner" I saw the Couscous and thought I could go some Orange Couscous.... dinner is sorted!! It was absolutely delicous and with the addition of mint, it brought it up to a whole new level.
For the Couscous:
1 1/2 cups freshly squeezed orange juice (approx 4 oranges)
2 cups Couscous
1/2 cup water
1 cup Cashews
1 cup Raisins
2-3 Spring Onions, chopped finely
1 Capsicum, diced
For the Dressing:
1 cup orange juice (approx 2 oranges)
2 tbs water (or Olive oil if you prefer)
4 tbs White Wine Vinegar
1 tbs Raw Honey or Pure Maple Syrup
1 tsp Onion Powder
2 tbs freshly chopped mint
1. Place the 1 1/2 cups of Orange juice and Water into a saucepan and bring to the boil.
2. Once boiling, remove from the heat, add the Couscous and give a quick stir. Add the lid and allow to sit for 5 minutes.
3. Fluff the Couscous with a fork and place into the fridge to cool.
4. To prepare the Dressing add the Orange juice, Water, White Wine Vinegar, Honey (or Maple Syrup), Onion powder and mint into a jar and shake well.
5. Place the cooled Couscous, salad dressing, Cashews, Raisins, Spring Onions and Capsicum into a bowl and mix thoroughly.
6. Place back into the fridge to completely cool down and serve.
As I look out my window, the sun is shining, I think what a lovely warm day! I then open the door to let my Mum in and it is COLD!!! My heater has done its job in me thinking that the temperature is perfect. It sure is the start of winter. The need of food that will warm the soul is just what is in order. So, Onion Pakoras are born! They can be varied with so many different combinations of herbs and spices, let your imagination run wild... that is once you have made a batch, sat down in a warm sunny spot out of the cold and devoured these delicious bites of perfection!
Ingredients: (Makes approx 10)
1 cup Besan Flour
1 cup Water (approximately)
1/4 tsp Onion Powder
1 clove of Garlic, minced
3 pinches of Bicarb Soda
1 medium Onion, finely diced
Salt and Pepper to taste
Oil for frying
Your favourite sauce to serve
Place all ingredients (except water) in a bowl and mix.
Start by adding 1/2 cup of water, adding more until you have a thick and flowing batter (I used between 3/4 and 1 cup of water)
Heat frying pan with oil over a medium heat.
Add the batter about 1/4 cup for each pakora and cook until golden brown, flip over and cook the same on the other side.
Serve with a generous dollop of your favorite sauce! Bon Appetit!
As the nights get a little longer, the sun takes it time to rise in the mornings. The warm dry breeze gives way to the damp cold air that lingers a little longer until winter arrives. In the winter months Garlic thrives. It’s antifungal, antiviral and antibacterial properties become more powerful in perfect timing to help fight colds and the flu. Its main active component is Allicin which is released once the cloves are chopped or crushed.
As it has been many months since my last 'treat' post, I thought that I would add a recipe for Peanut Butter Balls that are refined sugar free and delicious.
What makes them even better, is how simple they are to make!
For the ingredients, you will need:
1/2 cup all natural Peanut Butter
4 Tbs Maple Syrup
4 Tbs Melted Coconut Oil
A pinch of salt
90g (approx) 70% dark chocolate
To make the Peanut Butter Balls, place all ingredients except the dark chocolate into a food processor and mix well.
Roll out small balls onto a tray and place into the freezer to set (approx 20 mins)
Once set, melt chocolate and a pinch of salt (optional) in a double boiler.
Place one ball at a time into chocolate mixture and retrieve using a fork (allow excess chocolate to fall away). Repeat for all balls.
Once all balls have been covered in chocolate, return to freezer to harden again.
These chocolates can be eaten straight from the freezer or once chilled through you can remove them from the freezer and place in the fridge!
1 Fennel bulb
3 tablespoons chopped walnuts
Salt and Pepper
1/2 a lemon, zest and juice
4 tablespoons Extra Virgin Olive Oil
1. Cut the apple in half and remove the core.
2. Chop the fennel bulb in half and remove the hard section at the base of the bulb.
3. Chop both the apple and fennel bulb in thin slices (a mandolin works great). Add to a bowl with the walnuts.
4. Place the juice and zest of the lemon in a small mixing bowl and add the Extra Virgin Olive Oil. Mix thoroughly.
Season to taste.
5. Place dressing in bowl with the apple and fennel, mix to combine and serve.