Feta wrapped in vine leaves from the Moro Cookbook

I have posted recipes from “Moro The Cookbook” by Sam and Sam Clarke before. After Ottolenghi’s “Jerusalem”, this is one of my favourite collection of recipes from the Middle East. As the name “Moro” suggests, the recipes in this cookbook are a Spanish-Islamic fusion dating back to the Moors who came from Morocco and ruled the Iberian peninsula (Spain, Portugal, Andorra, parts of Southern France and Gibraltar) for nearly 700 years.

Given I am a vegetarian, I have probably not used this book to its full capacity but the vegetarian recipes such as Aubergine and red pepper salad with caramelised butter, Carrot and cumin salad with coriander and fatayer that I have tried so far have been spectacular. This recipe is another one of Sam & Sam’s vegetarian gems – the sweet tartness of the orange, the salty-oiliness of the olives and the crispy-gooey-saltiness of the grilled feta are a match made in heaven.

Do give it a try and let me know what you think!

 

Feta, orange salad and bread

Feta, orange salad and bread

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Orange and lemon curd

I was looking for a recipe to make a chocolate orange cake for my partner’s birthday which is in a few weeks time as it his favourite combination of flavours. My idea was to make a marbled cake with a chocolate-orange ganache topping and scribble “Happy Birthday” on top. However, I came across this recipe for a chocolate-orange wedding cake, saw the orange curd in there and hit upon a different idea. I thought I could cover the marbled  cake in orange curd instead, dribble the ganache topping in concentric circles on top of the curd and make feather-y patterns on the curd. How did it turn out ? Well you’ll have to wait for my chocolate-orange cake recipe. In the interim, I’m leaving you with a recipe for Orange and lemon curd.

The word “curd” would throw most Indian people and it did the same to me initially. Curd is a synonym for yoghurt in parts of India so when someone told me about a lemon curd, I thought it was really weird. Then I tried it and fell in love with it. In New Zealand, I lived in a share house with a big lemon tree in the backyard. After months of letting the lemons rot or play ball for the dog, one of my housemates decided to make lemon curd  and marmalade with them. The house smelt wonderful when I returned from work that day. When I asked about it, she told me what they were and that it was OK to help myself to some lemon curd and marmalade. I think I might have taken the “help myself” a bit too far and she wasn’t too impressed. However, I did get the recipe off her before I left. This orange curd recipe is based on the lemon-curd  one I got from my ex-housemate. It’s simple, easy and tasty.

You can use orange and lemon curd on toast, with yoghurt, as a tart filling and as a creamy layer between layers of a sponge cake to name a few. If you are gross like me, you’d just eat spoonfuls of it for fun. This is a lot less tangy than lemon curd and I find that much more of a pleasant taste. Do try it and tell me what you think by mailing me at canwehavesomerasam@gmail.com

Thick and yummy orange+lemon curd

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