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I use dried orange peel in rather a lot of my recipes (you may have noticed), so I've been asked to share Orange peel is edible and contains many of the same nutrients as the fruit itself, sometimes, as in the It doesn't always give a strong orangey note, but it does brighten dishes with a slight tangy note and I also use dried orange peel in different sizes depending on what I'm doing. Orange Chocolate Cake Orange and Fenugreek Stuffing Orange Date Cookies Beetroot and Pomelo Sauce Fenugreek

Two additional oranges were slaughtered in the making of this cake, both semi-blood oranges. syrup (or orange juice and increase the amount of powdered sugar to taste) 1/4 c milk 1 Tbsp orange If necessary, add a little more orange juice, or some milk for creaminess. Sprinkle with orange zest and candied orange slices. Rich and sweet, both the chocolate and orange came through.

It being blood orange season, one thing led to another and... Ingredients: 4 eggs 2 c sugar 1 c oil 1/2 c cocoa 1 3/4 c flour 1/4 c blood orange juice (the juice of 1 blood orange, really) Orange peel of the orange you juiced, the pith removed and sliced into thin Add orange peel. 2) Mix in vanilla and juice. Arrange orange slices over the top and bake for 25-35 minutes at 175°C (or until done but still gooey

I then added dried orange peel, dates and ground almonds. These came out quite moist and light. Soak orange peel in a cup of hot water. 2) Stir in wet ingredients, then gradually add dry ingredients . 3) Drain orange peel. Add date and orange peel. Swaps and substitutions: You could use fresh orange zest instead of the dried orange peel.

With fresh dates, I naturally had to add in an orange drizzle, and then when making it for a sister who Ingredients: 4 meringues 300 - 400 g mascarpone (roughly 2-3 tbsp per person) Juice and zest of 1 orange and quartered a handful of walnuts a drizzle of Cointreau per bowl 1) In a small saucepan, heat the orange to just dollop). 3) Place some of the date quarters and a few walnuts in each bowl then spoon some orange

I have always loved both candied and chocolate-covered orange peel, but never tried making it. Given that I already save a lot of our orange peel to dry for use as an ingredient in a few very select Ingredients: Orange peel (I think I had about 3 oranges' worth, you can use more or less) cut into strips Milk could be an interesting choice too 2 -3 tbsp milk 1) Place the (clean) orange peel in a saucepan Bring to a boil then reduce to a simmer for about an hour to an hour and a half until the orange peel

into fenugreek exploration, and for the past couple of months had been sitting on this idea, of using orange garlic, minced or sliced fine 1/2 tbsp olive oil A handful of dates, chopped A handful of raisins 2 tsp orange

pomegranate molasses 1 1/2 tsp vanilla extract 2 eggs 1 tsp baking soda 1/2 tsp cloves 2 c flour 1/4 c dried orange Soak orange peel in a cup of hot water. 2) Stir in wet ingredients, then gradually add dry ingredients . 3) Drain orange peel. Add date and orange peel.

I tried: Orange Black pepper Grapefruit Mint Rose Petal Black sesame Tumeric Amchoor, or mango powder Mint and orange were predictably good. Overall, I am quite happy with some of my flavouring.

Citrus season is now in full swing, and I plan on taking advantage of it in a variety of ways, not least of which is by making a bunch of different marmalades. Given that tangerines were on sale in 2kg bags, I started with those. There are a number of ways of making marmalade, some of which involve juicing the fruit and then placing the solids in a muslin , cooking them with the juice and then removing them, or straining and mincing the zest etc. I opted for the easiest possible route and just cooked it all together then blitzed the juice with the zest and pulp before adding the sugar. It does mean that the end product is less pretty - there is no golden jelly with elegant slivers of zest suspended in it - but it tastes none the worse for it, and I happen to like the bits. I kept mine less sweet, but feel free to add more, if that's your thing. Using less sugar, it is a little runnier, too, though. Ingredients: 2 kg tangerines, halved and deseeded 1,5l water 3 1/2 c sugar 1) Halve the tangerines and squeeze them into a large heavy bottomed pot. Add the water and bring to a simmer. Cook for 1 - 1 1/2 hours until reduced by about a third. 2) Blitz until all the big bits are gone. Add the sugar and stir, on medium-low heat, until the marmalade has reached the consistency of your choice. You can check the consistency by placing a saucer in the freezer. Spoon a little onto the saucer and give it a minute to cool. You'll now be able to get an idea of the consistency of your marmalade. 3) Meanwhile, boil clean jars for about 15 minutes to sterilise them. Extract the jars carefully (at this point, canning tongs might come in handy...) and spoon the marmalade into them. Wipe the rims, seal and place the jars upside down to cool. I really like the balance of flavours in this marmalade. Not too sweet, with a lovely tang. It also caramelised a little, deepening the flavour nicely (this was not planned but because I stopped stirring briefly while helping Little One with something. We've been enjoying this on toast and in yoghurt with oats. There are also plans afoot to put some in a bread pudding one of these days... This is the first time I've made marmalade with tangerines, but it won't be the last! I am so pleased with this one. Book Pairing: While making this, I have started listening to Les Misérables by Victor Hugo. It's years since I read it, but I've been meaning to reread it since watching the movie a few years ago. I enjoyed the movie, but it felt very melodramatic, which is not how I remembered the book. I am thoroughly enjoying the book, and am indeed finding it less melodramatic. Hugo writes beautifully, but he is a tad verbose at times... As an Amazon Associate, I earn from qualifying purchases.