I love this classic Moroccan salad. Sweet orange slices and salty olives are a winning combination in my book.
Also in its favour, it takes minutes to make and looks beautiful arranged on a contrasting platter. Continue reading
I love this classic Moroccan salad. Sweet orange slices and salty olives are a winning combination in my book.
Also in its favour, it takes minutes to make and looks beautiful arranged on a contrasting platter. Continue reading
When the Great British Bake-off contestants were tasked with making a sugar-free cake, I immediately thought of Claudia Roden’s orange cake.
This Judeo-Spanish cake relies on puréed whole oranges for much of its sweetness, which I thought would make it relatively easy to adapt. And because it calls for ground almonds instead of flour, it’s gluten-free as well, which seemed in the spirit of the challenge.
As this was my first attempt at baking with agave nectar, I did some reading first. The recommendations are to cut the quantity of sugar by about quarter, reduce the liquid in the recipe and lower the oven temperature – all of which I did.
It’s taken a while, but the UK has finally embraced Halloween. For years, ours was the lone jack-o-lantern in the neighbourhood, and four or five kids might knock on the door all evening. Last night, we had more than 150.
These days our neighbourhood association publishes a “trick-or-treat trail” of participating houses, and crowds of little witches and ghouls traipse round the route. The high street shops get in on it too, decorating their windows and handing out sweets.
This year the local dentist erected some scaffolding outside their premises to create a raised platform, and grinned maniacally at the kids as they passed below, complete with smoke machine adding to the atmosphere. Halloween is firmly on the calendar now, it would seem. Continue reading