FRESH START WITH ORANGE

FRESH START WITH ORANGE

Orange is the star of spring, very citrus and sweet. Grab few for this Friday and try these simple recipes to bring bright flavor to you weekend indulgence.Five Recipes from salad to cake…

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SPRING FRESH TWIN CABBAGE & ORANGE SALAD

SERVE:2

PREP:15 Min

COOKING TIME:10 Min

INGREDIENTS

2 Oranges

1 Pink Grape Fruit

1 Cup Cabbage, Shredded

1 Cup Purple Cabbage, Shredded

7-8 Cherry Tomatoes, halved

10-12 Cashew Nuts, Toasted

½ cup Curly Parsley, Finely Chopped

For Dressing:

1 tbsp. olive Oil

1 tsp. Orange Zest

1 tbsp. Orange Jam

1 tbsp. Orange Juice

1 tsp. Ginger Juice

Salt to taste

METHOD

Wash the cabbage and strain in the colander. Peel and sliced the oranges and grape fruits. Mix the dressing in the big mixing bowl and toss with all the ingredients. Chill for 10-15 minutes. Serve

 

CITRUS PUNCH

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SERVE:2

PREP:15 Min

COOKING TIME:10 Min

INGREDIENTS

4 Oranges

2 cup water Melon cubes

1 inch Fresh Ginger, peeled

2 tbsp. Sugar or Honey

Pinch of white pepper

Pinch of Pink salt

Mint Leaves for garnishing

METHOD

Wash and wipe the oranges and squeezed the juice from the orange. Mix melon with sugar, ginger and salt in the blender. Strain and mix with orange juice. Chill and serve cold with Orange slice and mint leaves.

COLD SOUP OF CARROT, BEET & ORANGE

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SERVE:2

PREP:15 Min

COOKING TIME:20 Min

INGREDIENTS

2 Carrots, cubed

1 small Beet root

2 cups Fresh Orange Juice with Pulp

1 cinnamon stick

1 star anise

½ stick of lemon grass

Salt & Pepper to taste

1 tbsp. Olive Oil

1 tbsp. Parsley for garnishing

METHOD

Boil Beet root with 1 cup water, cinnamon stick and star anise till tender. Boil carrot with lemon grass.

Cool. Peel beet root and cubed. Mix carrot, beet and orange juice and puree in the blender. Strain and add salt and pepper. Chill for 20 minutes. Top with oil and parsley before serving. Serve with toasted French bread slices.

ORANGE RISOTTO WITH TOASTED ALMONDS

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Serve:2

PREP: 10 Min

Cooking Time: 20 Min

INGREDIENTS

1 cup Arborio Rice

2 cups Vegetable Stocks

1 sweet orange

1 tbsp. Orange zest

2 tbsp. Olive oil

2 tbsp. Toasted Almond slices

½ stem of Lemon grass, very finely chopped

1 tbsp. Butter

1 tbsp. Parmesan Cheese

Salt to taste

1 tsp. White Pepper, optional

Fresh Basil optional, for garnishing

METHODS

Slice the orange from the top and keep aside for garnishing and squeezed the remaining for juice.

Heat the pan and add olive oil and rice. Sauté and add lemon grass and orange zest. Add stocks in to the batches and press with the back of the ladle. Cook rice continuously for 15-18 minutes. When rice is slightly tender add juice, salt and pepper. Remove from the heat and add cheese. Heat another pan and toast the almonds slightly and add to the cooked Risotto. Serve hot with Cherry tomato Fresh basil and Mozzarella cheese.

 

ORANGE CAKE

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Serve:4

PREP:10min

Baking Time:40 min

INGREDIENTS

120gm All-purpose flour

2 tbsp. Corn Flour

1 tsp. Baking Powder

80 gm. Powder Sugar

60 ml. Oil

120 ml Orange juice

25 ml. Fanta

1 tsp. Orange Zest

Pinch of salt

Extra oil for brushing the loaf tin

METHOD

Grease the loaf tin with oil and set the oven at 170 degree centigrade. Sieve all the dry ingredients in the mixing bowl. Mix sugar, oil and orange zest in the stand blender. Add orange juice and mix again. Add the flour to the oil mixture in the batches to avoid the lumps. Mix again and add Fanta. Pour the batter in the loaf tin and bake preheated oven for 30-35 minutes. Remove from the oven, cool completely before turning.  Slice and serve with Mandarin Marmalade.

BROCCOLI & BEANS SALAD WITH POMEGRANATE REDUCTION

BROCCOLI & BEANS SALAD WITH POMEGRANATE REDUCTION

Serve: 2

Prep: 15 min

Cooking Time: 10 min

INGREDIENTS

1 medium broccoli

1oo gm. French beans Cuts in to half

2 tbsp. Olive oil

2 tbsp. Pomegranates

2 tbsp. Pumpkin seeds, slightly roasted

2 tsp. Sesame Seeds, slightly roasted

Salt to taste

1 Orange, sliced

For Dressing:

½ cup Pomegranate Juice

2 tbsp. Honey

1 tsp. Crushed chili

Pinch of salt

METHOD

Heat the pan and simmer all the ingredients of dressing on the low heat till it reduce in the half quantity. Remove from the heat and cool.

Blanch Broccoli and beans and refresh with cold water. Strain and toss with oil. For serving mix with dressing and seeds serve with orange slices. Garnish with pomegranates jewels.

BEAT THE HEAT THIS SUMMER WITH SWEET & SALTY ICE-CREAM : ICE CREAM WITH SALAD

BEAT THE HEAT THIS SUMMER WITH SWEET & SALTY ICE-CREAM : ICE CREAM WITH SALAD

ICONS Coffee Couture, a German coffee franchise and healthy coffee joint, unveiled their new range of ‘Sweet & Salty’ ice creams. Designed as a unique ice cream range, the collection includes not only ice cream smoothies and frappes, but also three salty ice cream dressings to make every salad deliciously sumptuous.

Ice-cream enthusiast and innovator, Vasco Valenca De Sousa is the mind behind the Sweet & Salty range of Icons ice cream dreams which are only naturally sweetened with dates or agave  to embrace healthy eating and face the summer heat with their cool ice creams.

The sweet ice cream compliments well the upcoming Ramadan season, with dates coupled with classic flavors, chocolate and vanilla. The salty ice creams, a never-before heard of concept, includes herby pesto flavor, dense potato and fresh carrot variants. What’s more –the salty range of savory ice creams are made to be used as healthy and delicious salad dressings! Once scooped and put over a dry salad, these ice creams melt right in, giving the salads a rich, creamy and refreshing taste.

On being asked about his ingenious new innovation, Vasco Valenca De Sousa said, “I have always been passionate about ice creams, and so I am always looking for ways to surprise fellow ice cream enthusiasts with flavors, textures and tastes they have never experienced before. As the summer heat approaches us, I thought that an ice cream launch is definitely called for, and keeping in mind the organic and healthy theme of Icons itself I was inspired to create salad dressing ice creams to beat the heat with!”

Personally I tasted the salad with 3 different flavors, and I completely loved it. I tried the same concept at my home, and it was delicious . I will post the recipe soon my blog very soon. Till then Bye.

CRUNCHY CAULIFLOWER SALAD FOR DUBAI’S PINK WINTER

CRUNCHY CAULIFLOWER SALAD FOR DUBAI’S PINK WINTER

Dubai is a great place to live specially in the winter. From November to march, the weather of Dubai is great. It’s like Love in the air. Now the Valentine month is already started, here I am sharing a simple warm salad recipe which you can serve as snacks also. Enjoy the lovely weather and warm comfort food.

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INGREDIENTS

1 Cauliflower, medium size, cuts in to small Florets

2 tbsp. Olive Oil

2 tsp. Dried Thyme

1 tsp. Black Pepper, freshly grounded

½ red Bell Pepper, thinly sliced

½ cup Carrot, grated

1 tsp. Lime Juice

1 tbsp. Peanut Powder

1 tbsp. Red Pepper Pesto

Salt to taste

Few Basil Leaves for garnishing

Mint Yogurt Dip for serving, Optional

METHOD

Blanch Cauliflower florets in the salted water for 2 minutes, drain and keep aside.

Heat oil in the pan and add all the seasoning (Black pepper, salt, lime juice, thyme powder, peanut powder) with red pepper slices, toss well and remove from heat. Mix well with cauliflower florets and arrange in the baking tray.

Heat oven at 180 degree centigrade and grill for 15-18 minutes. When cauliflowers done, remove from the oven and toss with Bell peppers Pesto and serve on the bed of grated Carrots.

Garnish with basil and Enjoy the lovely winter of Dubai.

TEN MINUTES TOSSED SALAD

TEN MINUTES TOSSED SALAD

My Very first Recipe of year 2015: Salad, easy & simple yet crunchy & tasty salad.

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INGREDIENTS

1 small bunch of Lettuce Leaves, washed

2 Medium size Cucumber, peeled & cubed

1 Medium size Baked Potatoes, peeled & cubed

12-14 Strawberries, sliced

7-8 Almonds, sliced

1 tsp. Sesame seeds toasted

1 tsp. Black sesame seeds toasted

1 tsp. Fennel Seeds, Toasted

2 tbsp. Olive Oil

Salt to taste

2 tbsp. Lime Juice

Mint leaves for garnishing, optional

METHOD

Tear lettuce leaves in to small pieces and place in the big bowl and mix with potatoes cubes, cucumber, & strawberries.

Mix olive oil, salt & lime juice in the shaker and shake well. Place remaining ingredients in the big bowl, toss well with dressings. Chill for five to six minutes and serve. Garnish with Mint leaves if you want.

 

ZUCCHINI, SPROUTS AND BELL PEPPER SALAD WITH PESTO DRESSING

ZUCCHINI, SPROUTS AND BELL PEPPER SALAD WITH PESTO DRESSING

INGREDIENTS

2 large Zucchini, Organic

½ cup Mung Beans Sprouts

1 medium Sized Red Bell Pepper, thinly sliced

1 tbsp. Sunflower seeds, slightly roasted

1 tbsp. Olive Oil

Salt to taste

1 tbsp. Lime Juice

Cucumber slices & Cherry tomatoes for serving

For Pesto

1 cup Fresh Basil

½ cup Parsley

2 tbsp. Olive oil

2 tbsp. Pine nuts

2 tbsp. Parmesan Cheese

Salt to taste

METHOD

Peel zucchini and use hand grater to make long zucchini noodles. Boil water with salt and blanch zucchini and sprouts. Strain and cool. Toss with bell pepper and olive oil and keep in the fridge.

For pesto, roast lightly pine nuts and cool. Mix all the ingredients of pesto and grind in the food process till smooth. Toss pesto with zucchini and sprouts in the bowl and serve on the bed of cucumber slices with cherry tomatoes. Top with olive oil and sunflower seeds and serve immediately.

 

 

PANEER & BABY CORN STUFF TOMATOES

PANEER & BABY CORN STUFF TOMATOES

As winter arrived , try this grilled salad, crunchy & colorful. Paneer is a cottage cheese, you can use feta instead of Paneer.

INGREDIENTS

6 Tomatoes, Medium sized and firm

100 gm. Paneer, crumbled

7-8 pieces, Baby Corn, blanched and chopped

1 tsp. Ginger paste

2 Green chilies, finely chopped

2 tbsp. Fresh coriander

1 tsp. Red chili powder

Salt to taste

2 tbsp. Oil

1 Lime cuts in to wedges, for garnish

Salad Leaves For plating

METHOD

Wash and pet dry tomatoes. Cut the top and scope out the pulp. Keep aside

Heat I tbsp. oil and add paneer, baby corn, sauté for 2 minutes. Add green chili, ginger paste, salt & chili. Cook for 2-3 minutes Remove and add chopped coriander. Mix well and cool.

Fill all the tomatoes with this mixture and rub the oil around the tomatoes. Grill in the oven for 10-12 minutes. Serve hot on the bed of lettuce with lime wedges.

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