Moroccan Carrot Dish with Salad, Side Dish or Dip Options - Moroccan Cooking School

No more "boring" carrots!

Versatile Carrot recipe which can be served as a hot side dish or cold salad or hot or cold dip!

Pictured is side / salad

Serves: varies as to use

Difficulty: Easy

Ingredients:

• 500g peeled and boiled carrots
• 3 cloves of garlic, chopped fine
• 1/2 tsp cumin
• 1/2 tsp paprika
• fresh parsley, about 2 TB chopped
• fresh coriander, about 3 TB chopped
• 3TB lemon juice
• salt and pepper to your taste

Method:
Heat a nonstick frypan coated with oil spray.
Add the garlic and fry on medium for about 3 mins until it is very aromatic
Options:
Side or salad - halve cooked carrots (quarter enormous ones) and slice to 5mm
Dip - mash carrots with no added moisture
Add carrot to fry pan, along with remaining ingredients and warm through for a few minutes.

Not on Core? The total Points for this recipe is 0! Yes, not a single point smeaked in here!

Core Moroccan Eggplant Dip - Moroccan Cooking Class

Serves: makes about 2-3 cups

Difficulty: Easy

Ingredients:

• 2 eggplants, diced to about 1.5cm
• 4 cloves garlic, diced
• 1/2 tsp sweet paprika
• 1 tsp Moroccan spice mix
• 1/2 tsp salt
• 1/2 tsp white pepper
• fresh coriander, about 4 clumps, cut fine
• 1 cup diced tomatoes (Sugar Bello style tomato puree is fine - the ones in the really tall jars)

Method:

Boil eggplant on medium heat for about 30 mins.
Drain.
Add all to pot and simmer on lowest setting for 15-20 mins, stirring every few minutes.

Serve hot or cold with bread or as a side dish

Not on Core? The total Points for this recipe is 0 pts, not counting bread

CORE Guilt Free Guacamole Dip

Is also lovely spread on sandwiches or as a hot/cold sauce to grilled beef, chicken or lamb.

Serves: About a cup

Difficulty: Easy

Ingredients:

• 1 x 340g tin asparagus in spring water, drained
• 1/3 jar of mild salsa
• 1 "clump" of coriander
• 1 spring onion
• 1 tsp garlic
• cracked pepper
• carrots or other crudities (raw vegies) as dippers

Method:
Whiz all until mixed. Peel a carrot or 2 and dive in.

Note: If you make the day before, it will seperate a little in fridge overnight. This is fine - it's 2 "wet" vegies :) Just stir it before serving

Not on Core? This recipe is ZERO points

CORE Tuna (or Salmon) Mousse / Pate

Serves: at least 4, more as an appetiser

Difficulty: Very Easy

Note - You could substitute 1 1/2 cups of cooked seafood for the tuna, but since I'm allergic to shellfish, I'll leave that testing up to you ;)

Ingredients:

• 425 g can tuna in springwater (or salmon), drained
• 1 tsp chicken stock
• 4 tsp gelatine
• 4 TB low fat cottage cheese
• 2 TB lemon (or lime) juice
• 2 cubes of frozen spinach, thawed (about 80-100g)
• parsley, a few sprigs, chopped, about 3 or TB
• sping onion (leaf only) or chives, chopped, about 3 or 4 TB
• cracked pepper, 1/2 tsp+ (I love pepper and put 3 tsp)

You may wish to add dill - I don't have any

Method:

In a large dry bowl, add 125 ml of boiling water, the gelatin and the stock.
Blend well with stab mixer, add 125ml ice water, blend.
Add cottage, lemon (lime) juice and tuna (salmon) and blend again.
Add the spinach and herbs and mix with spoon.
Put into mould(s) and put in fridge to set

You can set this in jelly moulds, cake tins, ramekins, bowls or something creative (I used silicone patty pans as I don't have little jelly moulds).

It sets like pate - firm enough to slice, yet soft enough to scoop and spread.

Serving suggestions:
On toast, rice crackers, or cucumber. I like Salada 97% fat Free Wholegrain (Core as bread allowance)
As a sandwich spread

If making as pate
You may wish to add a decorative clear layer to top or bottom (depending on whether you are serving in a ramekin with pate knife or inverting onto a plate to be sliced).
Mix 1 tsp of gelatine with 60ml hot water (you may not need all of this mix). You may wish it to be flavoured slightly with lemon/lime juice.
If pouring over top of set mousse, allow mix to cool on counter for half hour.
Make a pretty design with something like: chives or parsley leaves (flat Italian), grated lemon rind, grated carrot, slices of lemon or oranges, canned peppercorns or cracked pepper etc and gently pour gelatine mix over the back of a spoon, so it doesn't disturb your design.
Back in fridge to set.

Once this is set, I do recommend covering it as gelatine products can develop a skin uncovered and also the fish smell in the fridge...

Not on Core? The total points for this is 5 points (not counting toast/crackers etc)

NB: On the tracker, tuna weights is the drained weight - a 425g can drained is only 250g or 4 points, not 7.5!

CORE Raita (Coriander & mint yoghurt)

What is Raita?

Raita is an Indian condiment based on yogurt used as a sauce or dip. Raita has a cooling effect on the palate which makes it a good foil for spicy Indian dishes.

Serves: 4

Difficulty: Easy

Ingredients:

• 1 Lebanese cucumber, ends trimmed, coarsely grated
• 1 cup low fat natural yoghurt
• 1/4 cup finely shredded fresh mint
• 1/4 cup coarsely chopped fresh coriander

Method:

Use your hands to squeeze excess moisture from the cucumber.
Mix cucumber, yoghurt, mint and coriander in a medium bowl

Not on Core? The total for this recipe is 1 - 1.5 points, depending on yoghurt used

CORE Hommus Dip

Serves: 4-ish

Difficulty: Very Easy

Ingredients:

• 1 400g can chickpeas
• 1 TB lemon juice
• 1 TB yogurt no fat
• 1 clove of garlic crushed
• 1/4 cup of water
• 1/2 teaspoon vegetable stock powder

Optional:
* 1/2 point 1 tb maple syrup (there is a sugar free brand Queen which has no Points at this volume)

Method:

Blend all together
Serve as a dip or with lamb/pita in yiros (giro, doner kebabs, souvlaki)