Tag Archive | underthelimetree

Sensational Seasonal Sale!

Sensational savings this Festive Season in 3 easy steps!

25% discount off all treatments and B&B booked before December 25th!

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1. Pay a deposit with your booking before 25th December 2015

2. Receive an Xmas gift voucher to pop under the tree.

3. Redeem your voucher between January – June 2016.

What could be simpler?

Under The Lime Tree ~ The Place for a Christmas Pressie!

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Contact me by email to start the savings process!

nikki@underthelimetree.com

 

Meat Free Mondays! Moroccan Vegetable Tagine with Couscous & Dukkha

Moroccan Vegetable Tagine

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We couldn’t help but be inspired by a recent trip to Fez, the ancient imperial city of Morocco. The old Medina with it’s narrow, chaotic labyrinth of alleyways bustling with 250,000 locals, many of them dressed traditionally in head-to-toe woolen hooded coats and looking like extras in a scene from Lord of The Rings, grandiose domed doorways decorated with fine mosaics and mirrors, treacherously steep tiled steps winding up to tremendous views across the roof of the city and to the hills beyond, then back down at street-level, Aladdin’s cave-like souks stuffed to the gunnels with superb handicrafts and market stalls stacked high with fresh veg and herbs and spices tucked into every available nook & cranny along the way! Wonderful!

All the senses seemed to be working overtime. Not only were the sights a feast for the eyes, the sounds a symphony to the ears, but so too were the aromas a sensation with every inhalation! The wonderful thing about spices is that they pack really well into a suitcase! I brought heaps home with us!

So here is my version of what we regularly ate ~ a moroccan spiced veggie tagine with couscous and dukkha. My kitchen became the kasbah and smelt like Morocco itself!

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For the tagine ~ 1 sweet potato, peeled & cut into long chunks; 3 carrots, peeled & cut into thirds; 1 onion, chopped;1 tablespoon sunflower oil; 1 teaspoon ground ginger; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon ground fennel; 1 teaspoon ground cardamom; 1 teaspoon ras el hanout blend*; 400 gms cooked chick peas; 4 or 5 fresh dates, stoned; zest of 1 orange; large handful of fresh flat-leaved parsley; handful of fresh coriander; 1/4 preserved lemon, thinly sliced – optional; S&P to season.

moroccan veg tagine

Part-boil the sweet potato & carrot together in the same pan, then drain and set aside. You can reuse the water for the couscous later. Heat the oil in a heavy based pan or tagine if you have one, then add the chopped onion and stir in. Add all the spices and mix to a fine smooth paste. Add a little water if needed so that the mixture isn’t too dry. Toss in the chickpeas and gently fold in with the spices. Layer over the sweet potato and carrots, and zest the orange over the top. Add the chopped dates, parsley, coriander and preserved lemon, if using, piling them on top of each other rather than mixing in too much. Cover with a heavy lid or the dome of the tagine and simmer very slowly for an hour. You can do this on top of the oven or in it, depending on your preference.

For the couscous ~ 30ml of couscous; 50 gms of raisons; 50 gms slivered almonds; 1 teaspoon cinnamon; 60ml of hot water (ie. double the amount of couscous); knob of butter or dash of olive oil

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Pour out the couscous into a measuring jug or mug. Whatever you use, double the measure to get the right quantity of water to add. Put the dry couscous into a wide bottomed serving bowl which you can fit a lid over. Sprinkle the raisons, almonds and cinnamon on top. Pour over the right amount of boiling water, add the knob of butter, or olive oil, cover with the lid and leave to fluff up for 20 minutes. Uncover and fork through when you’re ready to serve.

For the dukkha ~ not to be confused with Duhkka, the First Noble Truth of Buddhism! 50 gms sesame seeds; 50 gms hazelnuts; 2 tablespoons cumin seeds; 2 tablespoons coriander seeds; 1 teaspoon sea salt. Optional additions ~ 1 tablespoon fennel seeds; 2 tablespoons shelled pistachios. Dry roast or toast all ingredients for a few minutes then grind in a mortar & pestle to crumbs.

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Dukkha, in the food sense, is a blend of seeds which is a staple of Egyptian street food. It goes marvelously well with tagines or couscous or falafels and other exotic middle eastern dishes. Seeds are roasted or toasted and used as an accompanying sprinkle over and delicious addition to the main dish.

*Ras el Hanout ~ The name means “top of the shop” in Arabic and refers to the best mixes a seller has to offer. Although there is no set combination of spices, typically it would contain cardamom, coriander, turmeric, cumin, clove, nutmeg, ground chilli pepper, fenugreek, fennel and garlic to name but a few! There can be up to 50 spices included in the best mixes, all of which are toasted before being ground up together. It’s a available as a blend in the spice section of most good supermarkets.

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Bon Appétit!

Copies of Nikki’s recipe book are available from Amazon or signed from Under The Lime Tree

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Meat Free Mondays!

Fresh Mango & Melon Salsa

Start how you mean to go on folks ~ with a happy, healthy, healing new You! This quick salad fits the bill perfectly.

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Fresh mangoes and melons are still available to add exotic flare to basic everyday ingredients ~ cherry tomatoes, red onions, black olives, and avocado. (Ok, well, they might not be everyday to you, but when you’re veggie, and certainly if you’re vegan, you gotta have them ready, everyday!) A sprinkle of ginger, a dash of chili pepper, some toasted pine nuts, a scoop of pink grapefruit and a final flourish of nigella seeds and voila! ~ there’s you’re new happy and healthy you!

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It really is that simple!

1 pink grapefruit; 1 mango; 1 melon; 1 avocado; 4 or 5 cherry tomatoes; 1 red onion, finely chopped; a handful of black olives, deseeded & chopped; a tablespoon of pine nuts, toasted; nigella seeds if you have them; some rocket leaves for garnish

Cut & segment the grapefruit like you would an orange, or use a a grapefruit knife. Save the juice in a large bowl. Halve the cut segments and pop them in a small oven proof dish with 1 teaspoon of brown sugar or honey or maple syrup sprinkled over and grill for a couple of minutes. Now is the time to toast the pine nuts too, so put them on a baking tray under the same grill. Allow both grapefruit & pine nuts to cool.

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Cut the melon in quarter and the avocado in half. Keep the skin of the melon. Using a teaspoon, scoop the flesh into the same bowl as the grapefruit juice. Cut the mango in thirds length ways, avoiding the large nut in the middle. Take each side piece and score it in a crisscross pattern without piercing the skin if possible. Turn it ‘inside out’ by putting your hands underneath the skin and turning upwards. All the flesh should be presented to you, so that it looks like a hedgehog! Cut each piece of mango into the melon mix. There’s still a lot of flesh on the outside of the nut itself, so trim off the skin and cut pieces into the same bowl. Sprinkle the ginger and chili powders on top.  Slice the cherry tomatoes in half and add to the bowl. Crack some sea salt over the lot. Add the grapefruit to the bowl when it’s cooled.

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When you’re ready to ‘plate up’, place each melon skin on a plate first, then spoon the salsa salad into it, sharing the quantity between each serving. Garnish with the rocket leaves, red onion, black olives, pine nuts and nigella seeds.

Bon Appétit!

Copies of Nikki’s recipe book are available from Amazon or signed from Under The Lime Tree

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“A Taste for Art” Summer Art Workshops 2014!

Jocelyn Bridge is back folks! Every month this summer Jocelyn will be our artist-in-residence at UTLT!

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Following her hugely successful workshops last year, Jocelyn will be at UTLT again to assist and guide you through a range of painting techniques so that you can develop your skills and leap to your next level of accomplishment!

From Friday to Monday, in any month, choose any combination of days to suit you! Great price incentives when you sign up for more than 1 day!

May 16, 17, 18, 19

June 13, 14, 15, 17

July 11, 12, 13, 14

August 15, 16, 17, 18

Rates ~ including a delicious UTLT lunch & refreshments

1 day: €45 per person

2 days: €80 per person (€10 off!)

3 days: €115 per person (€20 off!)

4 days: €140 per person (€40 off!)

Bring your own favourite materials, or dust off that birthday present you’ve been meaning to finally use, or hire direct from Jocelyn on the day (5€pp per day).  You can even buy materials from Jocelyn who maintains a wee stock and has a competitive price list. All mediums will be covered.

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Understand technique, watch a demo, then apply your own ideas and creativity to a particular task under the expert and friendly guidance of Jocelyn.

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There’s no excuse any more ~ get your overalls on and a canvas painted! You know you’ll love you for it!

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For further details please contact

Workshop content ~ Jocelyn Bridge   jocelyn.bridge@lefayard.com

UTLT~ Nikki Emmerton  nikki@underthelimtree.com

Painting Furniture workshops!

painting_furniture_underthelimetree4 PAINTING FURNITURE Workshops! with Danielle Jackson at Under The Lime Tree

Painting Furniture ~ Tuesday May 13th

Marbeling Furniture ~ Thursday June 12th

From Shabby to Chic in one day! Arrive with something brown or old or shabby that needs a touch of magic and using the skills and techniques you’ll learnfromexperienced designer Danielle, leave with something colourful, new and chic! It’s that simple!painting_furniture_underthelimetree6

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€60 including a delicious UTLT lunch & refreshments. Booking essential.

Book both Workshops at the same time to get a 10% discount!

These are very popular workshops so please book early.

Transform a favourite piece of furniture and give it a new lease of life in these practical and informative workshops!

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For further details please contact

Workshop content ~ Danielle Jackson  05 17 30 13 04

UTLT~ Nikki Emmerton  nikki@underthelimtree.com

Under The Lime Tree  Fontfaix Le Haut 16260 Cellefrouin  05 45 84 91 79

http://www.underthelimetree.com