Radish, Cucumber & Red Onion Salad with MInt & Orange Blossom Dressing

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radish, cucumber & red onion salad with mInt & orange blossom dressing

This recipe comes from the wonderful book, PERSIANA by Sabrina Ghayour. This is her debut cookbook and it is full of enticing and unusual recipes, using traditional ingredients and techniques with a modern, light translation. It is one of the best cookery books I have read in years.

Ghayour says: “Middle Eastern food can be heavy and plentiful, so you need to pair it with light, refreshing dishes that cleanse the palate and aid digestion. This is just that kind of dish – it is a perfect accompaniment to heavy meat and poultry dishes, providing a lovely fresh flavour – and it looks beautiful, too. The lightly sweetened dressing works well, counteracting the acidity, and I just love the intense crunchiness of this salad.”

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Gluten-free & Vegan Saffron & Cinnamon Cake with Pomegranate Syrup

 

gluten free & vegan saffron & cinnamon cake with pomegranate syrup
gluten free & vegan saffron & cinnamon cake with pomegranate syrup

This recipe was based on a saffron pound cake with lemon caramel sauce written by Gale Gand on the Food Network website. Saffron has been used in baking since Medieval times, when spices were an expensive commodity and therefore used to show status and for celebration. Saffron buns are a specialty in the county of Cornwall in the United Kingdom, where they were baked for high days and holidays, particularly Christmas. The spice trade route has existed for centuries, bring spices from India and beyond, via North Africa, to the lucrative markets of Europe.

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