A VERY SIMPLE SWEET MOROCCAN SLAW

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Tangerine Canteen Simple Sweet Moroccan SlawIt is still cold outside. It’s miserable, it’s wet & I’m done. Just get here already, Spring! This super simple sweet slaw (I get double dollar for alliteration) should help cheer up even the gloomiest of days though, so it’s fine. Eat this, put some sunglasses on your face & enjoy the fact that it’s March, and pretty soon we’re going to be eating food like this all the time – maybe even al fresco!

Simple Sweet Moroccan Slaw

Ingredients

  • 1 small red cabbage, thinly sliced
  • 4 large carrots, sliced into thin rounds (use a food processor!)
  • 1 cup dried cranberries
  • 1 cup pumpkin seeds
  • 1 cup flat-leaf parsley, finely chopped
  • 1 cup mint leaves, chopped
  • 3 tbsp extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp honey / agave / maple syrup
  • 1 clove garlic, pressed
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • pinch cayenne pepper
  • 1 1/2 tsp sea salt

Method

  1. First up, toast your pumpkin seeds in a dry pan, over a medium heat for a couple of minutes. Once they start to smell toasty, then remove from the heat and allow to cool.
  2. In a small bowl, whisk together your oil lemon juice, honey, garlic, cinnamon & cumin. Taste & add the salt accordingly before setting aside.
  3. In a large bowl combine the cabbage, carrots, cranberries, herbs & cooled toasted pumpkin seeds & mix well. Pour over the dressing & mix again, making sure everything is covered.
  4. Stand for 30 minutes before serving. Enjoy!

Recipe inspired by this Purple Power Salad

A VERY SIMPLE SWEET MOROCCAN SLAW

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F O O D / R E C I P E S

Tangerine Canteen Simple Sweet Moroccan Slaw

It is still cold outside. It’s miserable, it’s wet & I’m done. Just get here already, Spring! This super simple sweet slaw (I get double dollar for alliteration) should help cheer up even the gloomiest of days though, so it’s fine. Eat this, put some sunglasses on your face & enjoy the fact that it’s March, and pretty soon we’re going to be eating food like this all the time – maybe even al fresco!

Simple Sweet Moroccan Slaw

Ingredients

  • 1 small red cabbage, thinly sliced
  • 4 large carrots, sliced into thin rounds (use a food processor!)
  • 1 cup dried cranberries
  • 1 cup pumpkin seeds
  • 1 cup flat-leaf parsley, finely chopped
  • 1 cup mint leaves, chopped
  • 3 tbsp extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp honey / agave / maple syrup
  • 1 clove garlic, pressed
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • pinch cayenne pepper
  • 1 1/2 tsp sea salt

Method

  1. First up, toast your pumpkin seeds in a dry pan, over a medium heat for a couple of minutes. Once they start to smell toasty, then remove from the heat and allow to cool.
  2. In a small bowl, whisk together your oil lemon juice, honey, garlic, cinnamon & cumin. Taste & add the salt accordingly before setting aside.
  3. In a large bowl combine the cabbage, carrots, cranberries, herbs & cooled toasted pumpkin seeds & mix well. Pour over the dressing & mix again, making sure everything is covered.
  4. Stand for 30 minutes before serving. Enjoy!

Recipe inspired by this Purple Power Salad

MY MOTHERS DAY GIFT GUIDE

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L I F E S T Y L E / W I S H L I S T

TANGERINE CANTEEN MOTHERS DAY 2015

 

When you’ve got school-age kiddos, we all know that homemade Mothers Day gifts are the best, right? But even so, it’s nice to dream about being treated to something you’ve had your eye on for a while!

one / two / three / four / five / six

STAYING IN: FRIENDS ITALIAN FEAST

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STAYING IN

Last weekend I had a couple of friends over for the evening. One of them I haven’t seen for well over a year so there was a lot of catching up to do! Rather than going out to a fancy restaurant, I thought that it would be really nice to stay at home, all relaxed & cosy and cook a big Italian feast that would see us through the evening. Even though I wanted it to be relaxed & informal, I still wanted it to feel special so creating a nice menu was so important.

ITALIAN FEAST MENU copy

In the end, I went for the following delicious recipes.

Fig, Prosciutto & Buffalo Mozzarella Salad (Serves 4)

Ingredients:

  • 6 figs
  • 4 slices of prosciutto (*leave out for the vegetarians, still tastes amazing!)
  • buffalo mozzarella
  • basil
  • 6 tbsp extra virgin olive oil
  • 3 tbsp lemon, juice only
  • 1 tbsp runny honey
  • sea salt & black pepper

Method:

  1. Criss-cross each fig & open them up slightly, before arranging them on a large serving plate.
  2. Tear your mozzarella into small pieces & arrange around the figs.
  3. Weave your prosciutto & basil leaves through the mozzarella & the figs.
  4. Make a quick dressing by combining the olive oil, lemon juice & honey with a pinch of salt & pepper. Mix well before drizzling over the salad.

 

Balsamic Dressed Cucumber & Olive Salad

Ingredients:

  • 2 whole cucumbers
  • 10 kalamata olives
  • 2 tbsp balsamic vinegar
  • 3 spring onions, finely sliced
  • 1/2 red chilli, seeds removed & finely chopped
  • extra virgin olive oil
  • lemon, juice only
  • sea salt & black pepper
  • 6 sprigs of fresh mint

Method:

  1. Run a fork down each of the cucumbers, until they are striped all over (this will help them absorb the dressing).
  2. Cut of the ends, then cut each cucumber in half. Use a spoon to scoop out all the seeds, before cutting the cucumbers into roughly 1cm chunks. Add them to a serving bowl.
  3. Remove the stones from your olives, and roughly chop them before adding them to the bowl with the sliced spring onions and red chilli.
  4. Add your balsamic vinegar, lemon juice and salt & pepper before mixing thoroughly to ensure everything is covered. Add your mint leaves, then mix again before serving.

 

This post was a collaboration with M&S Food. All ingredients are available in store. 

I also made a risotto bianco as part of this meal. The recipe I used can be found here.

 

THE WEEKEND EDIT: 28.02.15

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G E N E R A L / L I F E S T Y L E

Weekend Edit Feb 15

This has taken me forever this week (you’re welcome, ha!) – I don’t know why, either?! Maybe i’m not that inspired because I have a horrendous cold that just won’t bug off? Maybe I get myself into these little blog series’s, then regret it almost instantly? I dunno, but I’m thinking this might become a monthly thing, or maybe I’m so fickle that you’ll see these every week now until the end of time?

Blogger-brain dump much? Sorry about that. Here’s what has caught my eye this week…

A LITTLE BIT OF DEVON

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G E N E R A L / L I F E S T Y L E

Whilst we had a chance, this 1/2 term break we took a fairly hefty road trip from Bath to Sussex to Devon, before arriving home again a few days later. It was a whistle-stop tour mainly to catch up with family, but because the weather was so awesome to us, we managed to sneak in a few of our favourite beaches on the day that we were in Devon.

By the time we arrived, the sun was really trying to break through so we bundled back in the in the car for a drive along the coast which I am most familiar with, North Devon. I grew up in Illfracombe, but I spent most of my teenage years trying to get myself over to Woolacombe or Saunton & although I’ll admit it was mainly for cider and surf boys (ha!) it was also for these views… I mean c’mon, look at them – they are amazing! We actually got married in the Hotel over-looking this beach, so coming back to visit is always special.

Tangerine Saunton1

We headed along to Woolacombe to run down the sand dunes (hating every goddam minute of dragging India back up them shortly after!) and the sun finally burnt through. Best beach in the UK this one, but then I could have told you that years ago :)

Tangerine - Woolacombe

Tangerine love devon

Tangerine woolacombe 3

Tangerine Canteen Devon1

Hot chocolates & chip-shop-chips! It’s the only thing you should even think about eating after a winters morning on the beach, so don’t even try to resist…

Tangerine red barn 1

Tangerine Canteen Chips

We finished off our little trip by visiting Hele Bay. This is the beach that most reminds me of my childhood. My grandparents used to own the holiday chalets 2 minutes up the road, so I spent a lot of time here. It’s so calm & pretty, & it’s almost always deserted except in high summer.

Tangerine Hele 1

Tangerine Hele2

Then via the sleepy elephant, we headed home. We’ll be back soon Devon, when you’ve warmed up a bit!

Tangerine Hillbrough

STRAWBERRY, BANANA & GOJI SMOOTHIE

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This recipe was chosen by my kiddos – they really really love a good old smoothie! I think they feel like they’re getting a real treat if they get this as part of a breakfast or a lunch meal-time, and I’m happy because, well, fruit!

I got sent these super cute enamel beakers from Hinton’s (a lovely family run business from Dorset selling a huge range of stylish homeware) and the first thing my three wanted to do, was to fill them up with one of their favourite smoothie recipes (as well as use them as stylish eyewear, naturally…)!

Tangerine Canteen.Tangerine Canteen Folklore

Strawberry, Banana & Goji Smoothie

Ingredients:

  • 1 cup strawberries
  • 1 banana
  • 1 tsp goji berries
  • 1 cup chilled milk, I used unsweetened almond but any will work
  • drizzle of honey
  • pinch of bee pollen, optional
  • mint leaves to serve, optional

Method:

Add all ingredients to your blender and whizz up until you can no longer see any of the goji berry flecks. Add a splash more milk if required, then blend again. Enjoy!

This post is in collaboration with Hinton’s. All thoughts my own.

CELEBRATING WOMEN WITH #ARWOMAN

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G E N E R A L / L I F E S T Y L E

ARWOMAN JONI MITCHELL

MY #ARWOMAN – JONI MITCHELL

Whilst on holiday last week I received an email from the fashion brand Atterley Road asking me if I would be involved in their new campaign, #ARWOMAN which is all about women openly celebrating each other. It was possibly the fastest email response I’ve ever given – I really can’t imagine not wanting to be a part of something like that.

When I got thinking about the women who have inspired me over the years however, the list grew long – very long. Who should I choose? Who has inspired me the most? I had no idea.

It goes without saying that the women closest to me, members of my own family are an inspiration, but then what about the big game changers like Emmeline Pankhurst & Malala Yousafzai . Or the women who have used their fame for good, such as Linda McCartney, Annie Lennox, or Emma Watson? Then I look around closer to home & I’m reminded of my fellow bloggers who are literally bursting with beautiful ideas and words – they inspire me daily. Then of course the women who breeze in and out of my life every day, my friends – all strong independent women.

Where’s Beyonce when you need her, eh?….

In all seriousness though, my list really could go on forever (which in itself sends out a powerful message), but I’ve got to stop now because my #ARWOMAN is Joni Mitchell – a constant presence and the soundtrack to my adulthood.

I first started listening to Joni Mitchell when I moved to London at the age of 18. A friend gave me Ladies of The Canyon one day after lectures & I think I spent the entire following weekend in my room, in a haze of cigarette smoke listening to the album on repeat. I fell in love with her voice, her songwriting & her guitar playing, which I could never do but so desperately wanted to! Then, the more I read about her, her life and her amazing career, she became a real inspiration to me and she continues to be so to this day. Yay for Joni!

If you would like to join in all you need to do is post a picture of the woman who inspires you on Instagram, tagging @AtterleyRoad and using #ARWOMAN tag and nominate some Instagram friends to do the same.

TOAST: 6/52

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F O O D

Tangerine Canteen Toast 652

Toast 6/52: toasted sourdough, red pepper hummus, sauteed chestnut mushrooms, coriander, sweet chilli sauce.

Toast: A weekly project from Tangerine Canteen, where I share some of my favourite toppings on one of my favourite things ever – TOAST!

Psst: Did anyone noticed that this is week 7 of 2015?! I don’t exactly know how that happened, but it does kind of explain the maths GCSE result of 1996.

SMOKED MACKEREL SALAD

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F O O D

Tangerine Canteen Smoked Mackerel Salad

What’s that? Fish? But I thought you were a vegan? No, no, no people, keep up – that was last week!

I’m only kind of joking. I haven’t eaten meat for what feels like forever, but I still like myself the odd piece of fish and I think I’ll always be a huge lover of seafood. I consider oily fish a vital part of my diet actually so I was practically giddy when I found this recipe. I stumbled upon it whilst I was fan-girling Ruth Crilly last week, so I made it.

And I pretended I was a model the whole time.

Whilst doing / singing this. 

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