 Fresh, fast and tasty orange and date compote or salad After my adventures with #HumanBrochure in Canberra and Eat Drink Blog (#EDB2012) in Adelaide, two wonderful but HUGE weekends in a row, my body is telling me 'Whoa, hold the bus Freddie!!' Seriously, if you are a regular reader of this blog, you will have seen my Postcards and Morsels from the Human Brochure event, where we ate our way through two x six-course degustations, accompanied by wine and various other wonderful foods. To cap it all off, I enjoyed a delicious four-day weekend in Adelaide last weekend, attending Eat Drink Blog 2012 (watch this space for my write up and postcards, coming soon!) and eating my way around Adelaide's outstanding Central Market. Food was, of course, the focus of the weekend. By Monday morning, I was turning my nose up at the F-word (that is, F-O-O-D) in any shape or form. At times like these, I crave light meals, sans meat of any kind... leafy garden salads with loads of crunch, or simply fresh fruit. Hence, this lovely orange and date compote, which is adapted from recipes by Sally James and Geoff Jansz. Geoff's version uses Spanish olives, sherry and EVOO. Sally's has a significant amount of cardamom. I prefer my version which has less complex flavours. ORANGE AND DATE COMPOTE 4 oranges, peeled and sliced, pith removed 1 tablespoon rosewater juice of an additional orange 1 tablespoon vanilla-infused caster sugar 8 tiny fresh mint leaves 4 dates, pitted and sliced lengthways 1 tablespoon lightly toasted flaked almonds Yoghurt to serve Combine the rosewater, orange juice and caster sugar in a small jug, stir until the sugar dissolves. Arrange the oranges in a serving dish. Sprinkle the rosewater mixture evenly over the oranges. Cover and refrigerate. Garnish with the toasted almonds, mint leaves and dates before serving. This recipe serves 4.  Use market-fresh oranges for this recipe The process in pictures...       A refreshing salad or compote Do you have a strategy for those times when you have over-eaten and are completely sick of food? What goes onto your menu in those situations? 
18 Comments
Lizzy
9/11/2012 06:45:40 pm
True, Amanda. I for one should do it more often! ; D 9/11/2012 09:34:17 pm
This looks delicious Liz. Such a nice combination of flavours.
Lizzy
10/11/2012 09:45:14 am
Thanks Christine. There are some lovely oranges at EPIC lately. They're perfect for this recipe. So fresh! 9/11/2012 10:37:36 pm
Love this salad/dessert Lizzie. Simple and fresh and a great balance for some of the rich food I've been eating lately. Thank you for sharing.
Lizzy
10/11/2012 09:45:42 am
Thank you Kerry. I agree. So great to meet you recently. Love your blog too! 10/11/2012 08:34:40 am
The rose water is the perfect finishing touch Lizzy! I bought some Sandalwood and rose syrup this week that I need to find a recipe for.. Any ideas?
Lizzy
10/11/2012 09:46:23 am
Hi Bec, wow, I haven't heard of sandalwood and rose syrup. Where did you find it? I love fresh salads any time ; D 11/11/2012 08:21:11 am
I found it at an Indian grocer Lizzy. I was after Jasmine extract and stumbled onto this lovely instead.
Lizzy
11/11/2012 07:59:57 pm
interesting... the one at Belconnen?
Lizzy
10/11/2012 01:59:08 pm
Thank you Laura ; D 10/11/2012 02:25:40 pm
I'm looking forward to reading all about what you thought of the conference! What a sweetly delicious salad Lizzy! :D
Lizzy
11/11/2012 08:00:16 pm
Hi Lorraine, thank you. ; D 10/11/2012 07:03:48 pm
What a lovely fresh summer salad. I imagine the addition of the rose water gives this salad a very special boost. Lovely!
Lizzy
11/11/2012 07:59:27 pm
Thanks so much, Krystie! 12/11/2012 12:25:12 pm
MMMM - the mint, rose water and almond would add such a novel flavour! It looks gorgeous! Your comment will be posted after it is approved.
Leave a Reply. |
Hello, I'm Lizzy, the writer, cook and traveller behind 'Good Things'.
 Search by topicIn My Kitchen - IMK
(hosting from 1 October 2016) Deadline 10th of the month Say Little Hen Fig, Jam & Lime Cordial Good Things (me!) Almost Italian Get the Good Things app from iTunes or Google Play
iPad, iPod touch and iPhone
Weights & measuresI use Australian standard measuring cups and spoons in my recipes. Viz: one tablespoon = 20mls; one cup = 250mls. For detailed conversions click here.
All
 |
