Candied Citrus Peel - The French Alternative
Jackie's candied citrus peel is a delicious alternative to boring old after dinner mints. It's made by stewing long rounds of orange peel in sugar syrup and (if you want to be really decadent) dipping the ends in chocolate. Peel the oranges as ... [... more]
Burke's Backyard |
Burghul with ginger and orange
Grate orange peels to make 2 teaspoons of zest. Juice oranges and add enough water to measure 11/2 cups. Heat oil in a large, heavy-based saucepan over medium-high heat. Add ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add ... [... more]
All Recipes AU |
Marinated olives
Heat oil in a medium frying pan over low heat until warm. Add garlic, orange peel and fennel seeds. Cook, stirring, until fragrant, 30 to 60 seconds. Add olives. Cook, stirring, until warmed through but not hot, about 1 minute. Remove from heat. ... [... more]
All Recipes AU |
Gluehwein recipe
In a saucepan, combine the water, sugar and cinnamon stick. Bring to a boil, reduce heat, and simmer. Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in ... [... more]
All Recipes AU |
Sago Pudding
Place milk, sugar, star anise, orange peel and sago in a medium sized saucepan, along with a pinch of salt. Simmer for 20-25 minutes or until milk has been absorbed. Allow to cool and remove the peel and the star anise. Fold through cream. Place ... [... more]
Australian Womens Weekly |
Braised Octopus With Chilli And Mint
Heat oil in a large saucepan, add onion and cook over low heat or until soft. Add garlic, chilli and octopus and cook for a further minute. Pour in the pinot noir and add bay leaf and orange peel, Simmer covered for 45 minutes or until tender. ... [... more]
Australian Womens Weekly |
Olives with Fennel and Chilli
Place fennel seeds into a pan. Dry fry for 30 seconds, to release their aroma. Add remaining ingredients, and warm gently. 5 thin strips orange peel 11/2 cups mixed olives [... more]
Australian Womens Weekly |
Ponche - Chilean Cranberry Punch
A punch from Chile that is simmered then cooled. Not overly sweet. In a pot, simmer the cranberry juice with the cinnamon, nutmeg, cloves, and the lemon and orange peels for 15 minutes. Let it cool completely. Strain and discard the cloves and ... [... more]
International Vegetarian Union |
Triple Smoked Quinoa Pilaf
Heat the olive oil in a large pan. Add the shallots, coriander and cardamom. Sauté for a couple of minutes and then add the red pepper and garlic. When red pepper just begins to soften, add the tofu, orange peel, and green beans. Stir fry for a ... [... more]
International Vegetarian Union |
Apple Cranberry Relish
Finely grate orange. Peel oranges and discard white membranes. Separate oranges into sections and place half in a food processor or blender. Add half of the cranberries, apples and celery. Process until coarsely chopped. Transfer to a bowl; ... [... more]
All Recipes AU |
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