Happy New Year Everyone!
After a short break here I am ready to start a new year of blogging more delicacies inspired by the Mediterranean flavors!
I have now been blogging for almost five month and enjoying every bit of it! I already learned so much during this new culinary and photographic adventure. And there is still so much to learn! One of the first things I learned about food photography is the importance to shoot with day light, only. This is probably the biggest challenge during the winter time. There have been days were I had to cook dinner in the morning, just so I could take the pictures before sunset..considering that in Germany in gets dark around 3pm. Without mentioning those days were it was dark and grey the whole day! That is truly a challenge, even more for a beginner in photography like me.
But at the same time, the winter has its own flavors that I’ve been longing for months. Fruits and vegetables that we can only find during these months make me – almost – forget about the lack of light struggles ;)
Oranges are one of those. Besides the freshly pressed juice I enjoy combining them with other ingredients as well. After all the crazy amounts of food during the holidays, I thought it wouldn’t harm starting off 2014 with a light, nutritious and healthy recipe with a pinch of North Africa!
1 medium-sized orange
375 ml / 12½fl oz of water
80 g / 2¾ oz of powdered sugar
300 g / 10½ oz of couscous
30 g / 1 oz of butter
2 tsp of rose water
½ tsp of cinnamon
60 g / 2 oz of dried figs, chopped
50 g / 1¾ oz of fresh or grilled (non salted) pistachios, chopped
200 g / 7 oz of yoghurt
mint leaves to taste
* * * * *
Finely grind two teaspoons of orange zest. Cut the orange into thin slices (keep the juice!) and place them in a bowl.
In a pot heat the water with the sugar and the leftover orange juice from the previously sliced orange at medium heat. As soon as the sugar has dissolved, bring the liquid to a boil.
Mix the couscous with the liquid, butter, rose water, cinnamon and orange zest in a bowl. Cover and let it rest for 5 min.
As soon as all the water has been absorbed, fluff up the couscous grains with a fork. Then fold in the figs and half amount of the pistachios.
Serve in small bowls. Finally top with orange slices, yoghurt, remaining pistachios and mint leaves.
Prep Time: 30min
Adapted from: spécial maroc, marabout chef