Recipe(tried): North African in flavour! - Avocado and Spinach Soup, Casablanca Chicken, Morrocan Fennel Salad, Mangoes with Cayenne and Melon Sauce

Hello there,

Its been such a hot couple of days!!!!!!I,ve the builders,tilers and carpenters here at the moment so there is a lot of mess everywhere,The whole of the bottem half of the house is now sporting lovely pale fawn mottled Italian tiles(Oh they do Look nice!)I,ve kept to nice easy recipes for dinner,as I have,t the energy to tackle anything complicated at the moment!!!!!

Here is what we had for supper last night.

Avocado and Spinach Soup
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This is a really colourful soup which I serve cold, especially on Hot nights! Also its so quick and easy as it requires no cooking!!!!

8 ozs baby(nice and tender)spinach leaves
2 Tbls fresh parsley
1 Ripe avocado,peeled and diced
2 Tbls fresh lemon Juice
2 cups home made chicken stock
a few dashes of hot pepper sauce(use your favourite and to taste)
1 tsp salt
Freshly ground black pepper
1/4 cup Plain yogurt
some extra yougurt and parsley to garnish

Blanch the spinach in boiling Water for a minute,then drain.
Place spinach in a liquidiser with all the other ingredients and whizz together until smooth.

Chill til needed

To serve pour into bowls and top with a dollop of yogurt and sprinkle with parsley.

A sprinkle of cayenne pepper also looks pretty!
It serves 4 but I often double it.
Casablanca Chicken
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Very North African in flavour!

4 Large boneless,skinless chicken breasts
Casablanca spice mix(recipe follows)
2 tsp olive oil
a little extra oil for sauteing

Brush chicken breasts with olive oil and sprinkle with enough spice mix to coat both sides.

Heat about a tbls of oil in a pan and Saute the chicken for about 4 mins each side.(careful not to overcook!) The chicken can also be grilled about the same time under a hot grill.

You could serve this with Couscous,rice, pilaff or even steamed baby Potatos

Casablanca spice mix
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This is also good with fish and a flavouring for rice

1 Tbls finely grated orange rind
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp chilli powder
1 tsp dried parsley
1 tsp lemon pepper
1 tsp cinnamon
1/2 tsp salt
1/2 tsp sugar
pinch of ground cloves

Combine everything and store in a jar or bottle
Morrocan Fennel Salad
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grated rind of 1 orange
3 Tbls fresh orange juice
2 Tbls lime or lemon juice
Salt and ground pepper to taste
3 Tbls virgin olive oil
2 small fennel bulbs
1/2 red onion,sliced
6 radishes,thinly sliced
1 bunch watercress
a few rocket leaves
Butter lettuce to serve.

Combine orange juice,lime juice,salt and pepper.Whisk in 3 Tbls olive oil and set aside.

Quater the fennel bulbs length wise and slice thinly.Place in a bowl and add the sliced onion and radishes.Toss in some of the dressing,then add the watercress and rocket.
Serve the salad on the butte lettuce.

Looks very pretty served in individual glass bowls.

Mangoes with Cayenne and melon sauce
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2 mangoes,sliced
i melon,peeled,seeded and diced(I used a spanspec)
2 dried cayenne peppers,crushed

Arrange mango slices on 4 plates.Combine the melon and peppers in a saucepan and bring to a simmer and cook for about 2 minutes.

Remove from the heat and spoon over the Mango slices.

I wish every one a wonderful weekend I,ll be sewing repairing Dog Damage to my lounge curtains all 8 of them!!!!!!!
Bye for now
Julie