Moroccan Carrot & Orange Salad

For afternoon tea I took myself to the backyard to watch the Rosellas, Lorikeets and Bower Birds. It was lovely. I decided to make something special for my break. Moroccan Carrot & Orange Salad. I really enjoyed the citric and cinnamon combination mixed in with the crunch of pine nuts. So many textures! The dressing is to die for over the carrots. Next time I will be more heavy handed with the dressing I think :) I hope you all enjoy it as much as I do.  Photos to come once I find my camera cord.

Moroccan Carrot & Orange Salad

Prep Time: 5 mins

Serves: 4

Ingredients

450g carrots, peeled

2 large oranges peeled and cut into segments (reserve any spare juice)

1/3 cup rasins/sultanas 

1 tsp grounded cinnamon

2 tsp roasted pine nuts

Dressing- 1 tbsp olive oil, 2 tbsp lemon juice, pinch of sugar

Method

1. Grate carrots into serving bowl

2.Combine oil, lemon juice, sugar and any spare orange juice in a separate bowl.

3. Toss orange segments with carrots and stir in the raisins and cinnamon.  

4. Pour over dressing and scatter pine nuts just before serving.

Lemon, Garlic, Chicken Lunchtime Heaven

So I slept straight through most of the day and woke up starving! Seriously I feel like I am back at uni. Who wakes up at 3pm??? It is a new record. Even Scott was impressed. Although to be fair, it was 'Food N Dance Fiesta' at work so a 14 hour day almost killed me. Pft...yeah teaching is soooooooo a 9 to 3 job. But I won't go into that rant cause this is a happy blog :) Although students start walking into my room at 8:40 because of an assigned school bell...just saying.

Back to heavenly lunch :) I was so naughty and ate all of this over today and tonight. It serves 4! Here is the Lemon Garlic Chicken on Ciabatta that I enjoyed and will be making alot of. Sorry I forgot to take a picture of it. Again starving!

Lemon Garlic Chicken on Ciabatta
Cook time: 15 mins
Serves: 4

Ingredients
1L (4 cups) water
400g chicken breast fillets
4 thick slices of ciabatta bread
1 tbsp olive oil
1 clove garlic, crushed
Dressing
2 tbsp olive oil
2 tsps finely grated lemon rind
1 fresh long red chilli, chopped finely
2 tbsp finely chopped fresh flat-leaf parsley

Method
1. Bring the water to boil in a large frying pan; add chicken. Reduce heat; simmer, cover for about 10 mins or until chicken is cooked. Cool chicken in poaching liquid 10 mins, drain, shred finely.
2. Meanwhile preheat grill to hot.
3. Brush bread both sides with combined oil and garlic. Toast both sides under grill. ( i normally do a few extra pieces because so good while warm)
4. Make lemon, chilli and parsely dressing. Put all ingredients in screw top jar and shake.
5. Combine chicken and dressing in a large bowl. Place on toast and serve.

Summer Salads IN WINTER!

Hello blogging world!
Well I am trying to make a habit of blogging weekly no matter what. Random update on my crafting, I am halfway through a new cross stitch and am almost finished my own fabric scrap elephant. Have been busy being back at work and can breath again which is always exciting. I hope my lungs have learned breathing is not optional!

I have started swapbotting again, which is always a tonne of fun. So far have sent out some recipe swaps and about to send out some great pink fabric, will have to post a photo before I send, it is sooooo pretty. Have used it for the face if my elephant. One of the recipes I have sent out to the world is my new favourite summer salad, which is in no way good for you. I use it when it is hot and I don't want to be near a stove top or if I have left over roast chicken, or if I am lazy or just cause. It is a good simple recipe like that :). So here it is, have a go. The ladies at work demand this from me when ever we have shared lunch, they remind me for about a week beforehand.

Roast Chicken and Pesto Cream Salad (Lisa's amended and more awesome than the original version)

Ingredients:
Salad
600g cooked Roast Chicken pieces, torn up
3 celery stalks, chopped
2 large red capsicums chopped (bell peppers?)
Punnet of cherry tomatoes, quarter
1/2 cucumber, chopped
1 Cos lettuce shredded

Dressing
2/3 cups sour cream
4 tbsp bottled pesto (cause I am lazy and grasshoppers ate my basil)

Directions
1. Use a small bowl, combine pesto and sour cream until smooth using a metal spoon
2. Take chicken and salad ingredients, toss in a large bowl and chill in fridge until needed.
3. Remove from fridge 10 mins before serving, re-toss salad and stir through pesto cream. Serve.