Orange and Carrot Salad | Moroccan Orange Salad

Morocco has beautiful orange salads and we are making some simple ones. Quick to pull together and gorgeous with their sweet-savoury tastes, they can accompany almost any meal, or be eaten on their own. We have a Mid-afternoon Snack ritual, and these sorts of salads, along with a good cuppa something, are often just what the day has ordered.

Similar salads include Orange and Olive Salad with Mint and Basil, Carrot and Blueberry Salad, and Pomelo and Carrot Salad.

Other Moroccan dishes include Moroccan Carrot Salad, and Baked Eggplant and Zucchini with Chickpeas and Harissa Sauce.

Or browse all of our Orange Salads, our Carrot Salads, and all of our Moroccan dishes. Alternatively, take some time to explore our Mid Winter dishes.

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Moroccan Chilli Orange Olive Salad

Surprisingly, oranges and olives go really well together. This Moroccan salad brings them together with some typically Moroccan spices. A simple salad but one with punch. It is a great salad for Winter when the oranges are at their best – ripe and juicy. It IS spicy so add the chilli gradually until you find your taste preferences.

Are you looking for similar recipes? Try Moroccan Orange and Carrot Salad, Orange and Olive Salad with Mint and Basil, Beetroot, Orange and Black Olive Salad, and Orange and Walnut Salad.

Other Moroccan dishes include Moroccan Carrot Salad, and Baked Eggplant and Zucchini with Chickpeas and Harissa Sauce.

Or browse all of our Orange Salads, and all of our Moroccan dishes. Alternatively, take some time to explore our Mid Winter dishes.

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Sweet Quinoa and Oat Congee with Poached Oranges and Vanilla Ricotta

Congee, back in the Ming dynasty, was used as a vehicle for medicinal herbs. Even without the herbs, it is such a great vehicle for love, comfort and nourishment. It is comfort food indeed, eaten at any time but especially when one is feeling under the weather, or has stomach trouble. It is also reputed to be suitable for eating when one has a hangover.

Most people think of congee as a rice porridge, but depending on where you lived in Asia, your congee might be made with millet, barley, corn, mung beans or other legumes, mixed with or without rice. Sadly, it is only the South China version made with rice that has become known more universally, probably because it is so creamy and mild. Congee has lots of names across the world too, eg jook (Cantonese, Korean), jok (Thailand), zhou (Mandarin), kanji (Tamil), chao (Vietnamese), canja (Portugese). In Thailand, they mix additional ingredients into the congee, but in China, it is served with toppings and sides.

Congee is a great way to prepare a meal out of nothing. A cup of rice, lentils or grain can be cooked with 8 – 10 cups of water and whatever flavourings are available in the pantry at the time. I prefer to cook congee in a clay pot, easily available from any Chinese store, as it gives a better flavour.

And most of all, congee is a meal that’s all about personal preference. Cook your chosen grain or lentil, for as long as it takes to get your perfect texture, flavour it as you will, and add the toppings that you enjoy. Today’s congee is made with Oats and Quinoa, a delicious combination that is perfect for breakfast or day time snack. Unlike our other congee recipes, it is one that is sweetened with the addition of dried fruit while cooking.

Similar recipes include CongeeRice, Millet and Lentil Congee, Black Glutinous Rice Congee, and Red Rice and Adzuki Bean Congee.

Browse all of our Congee recipes, and all of our Quinoa and Oat dishes. Or explore our Early Spring recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Warm Rice Pudding with Orange Star Anise Sauce and Walnuts

Rice pudding never goes astray in cooler weather, and indeed I judge the start of the cold months by my impulsion to make one. Late in the Winter too, when the oranges are ripe and juicy, it is delicious with an orange sauce drizzled over the top. Today we make a buttery Orange Sauce with Walnuts. It is a pudding that is at its best when eaten warm to hot.

Similar dishes include Baked Rice Pudding, Cold Pandan Rice Pudding with Lime Syrup, and Bengali Rice Kheer.

Browse all of our Rice Puddings and all of our Desserts, or explore all of our Late Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Moroccan Salad of Oranges with Radishes

Salads are one of two types. First we have the very simple salad, simple flavours and few ingredients. Fresh and vibrant, they are made to accompany dishes that are complex in composition and flavours. The second sort, the more complex Ottolenghi-style salads, contain a whole range of ingredients and layer upon layer of flavours. They are made to be a meal in themselves or to go with some very simple or plain dishes – a few slices of grilled halloumi, for example.

This is the first type – simple, with just two main ingredients and a simple dressing. It is so fresh and wonderful, a little tart from the lemon juice, and made to get the appetite really humming. It is Moroccan, and contains cinnamon in the dressing. So unusual.

Similar salads include Moroccan Orange and Carrot Salad, Moroccan Orange and Olive Salad, Orange and Walnut Salad, Orange and Olive Salad with Mint and Basil, and Halloumi and Orange Salad.

Browse all of our Orange Salads, and all of our many Salads. Our Moroccan dishes are here. Or explore our Late Winter recipes.

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Orange Star Anise Sauce with Walnuts

Are you looking for a sauce to use with pancakes, surnoli, rice puddings, fruit puddings, chunks of left-over xmas cake and/or crepes? This is a delicious buttery Orange Sauce with Walnuts.

We have used it most recently with Rice pudding, turning a plain dessert into a stunningly beautiful dish.

Similar recipes include Orange Verjuice Butter Sauce.

Browse all of our Orange recipes and all of our Desserts. Or explore our Late Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Orange and Pecan Cream Cheese

The problem with food fashions is that really useful ingredients get put aside, left behind, left on the shelf. Remember cream cheese? If you are of a certain age you will recall the cream cheese dips. I had a particularly flavoursome one that involved chilli sauce, a jar of sweet and sour vegetables and loads of coriander leaves. It was quick, easy and magnificent.

But over time, cream cheese has lost its appeal in the food world. It is pretty much ignored in place of feta, ricotta, cream, tahini, avocado and other creamy and fashionable ingredients. In our kitchen, however, cream cheese still has its place on the refrigerator shelf amongst these other beautiful ingredients.

It isn’t a dip today, but the recipe is for a spread that we are making with cream cheese. It is so easy it is hardly a recipe, but we share it in the way that we usually do, for consistency. It is cream cheese mixed with orange juice and pecan nuts. Yum.

Use the spread on crackers, or on slices of fruit. If you would like to use it as a dip, simply whip it until it becomes lighter.

Similar recipes include Black Olive and Herb Cream Cheese with Chilli Pine. Nuts, Quince Molasses and Tahini Spread, Miso and Tahini Sauce, and Yoghurt and Kaffir Lime Leaf Spread.

Browse all of our Cream Cheese dishes and all of our Spreads. Or explore our Mid Winter dishes.

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Quinoa or Couscous Salad with Orange

A beautiful salad with the slightest suggestion of Middle Eastern flavours and mixing the sweet with the savoury. It is a great Winter salad, when oranges ripen and hang soft and juicy on the trees in the back yard.

We have a few Quinoa salads, either published or coming up. I like to make 2 or 3 of them through the week for lunches or to accompany dinner, cooking enough quinoa for the 3 salads at the beginning of the week. It makes life easy!

Are you after similar recipes? Try Moroccan Salad with Radishes, Quinoa Salad with Apricots and Pecans, Light Couscous Salads, and Pumpkin Couscous Salad.

All of our Quinoa recipes are here, and our Couscous recipes here. Try some Orange recipes. Browse all of our many many salads, or just the Bittman Salads that we have cooked. Or explore our Early Winter dishes.

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Orange and Walnut Salad

It so happens that both oranges, fresh from the tree, and fresh, whole walnuts, are far more delicious than their shop-bought counterparts. More amazingly, oranges and walnuts go very well together. Pair them in a salad for a gorgeous luncheon or light supper salad, even in Winter.

Are you after similar recipes? Try Orange and Date Salad with Fennel Orange Dressing, Roast Beetroot, Garlic and Walnut Salad, Olive, Walnut and Pomegranate Salad, and Orange and Olive Salad.

You can browse all of our Orange recipes and all of our Walnut dishes. Our vast collection of Salads are here. Or take some time to explore our Mid Winter collection.

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Lightly Pickled Jicama and Citrus Salad | Yam Bean and Citrus Salad

This recipe is a salad that is tangy and juicy. It is refreshing and clean tasting with the crispy, apple flavoured jicama (yam bean) marinated in a variety of citrus juices.

Marinate the jicama for at least an hour, and you can leave it overnight in the fridge if you like, ready to be made the next day.

When you find a good supplier, jicama is available for a most of the year, and it is a versatile ingredient, useful both raw and cooked. We find it readily available in our local Asian grocery.

Are you looking for more Jicama recipes? Try Jicama or Radish Salad with Mirin-Soy-Wasabi Dressing, Pickled Jicama, Vegetable Sticks with Spices, and Spicy Radish and Jicama Salad with Coconut Milk.

Browse all of our Jicama dishes, and all of our Salads. Or explore our Late Autumn collection of recipes.

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