Cranberry/Blueberry Pie
In a large bowl combine berries, sugar, cornstarch, vanilla, the orange zest and the orange juice. Place the berry mixture in the pie and bake for 25 minutes or until the crust moves freely in the pie pan. This pie is easy and a grat variaion on ... [... more]
International Vegetarian Union |
Baked Whiting with Fennel and Celeriac Salad
Lightly score each side of the fish with a sharp knife. Stuff the cavity of the fish with parsley, chervil and a 1/3 of the orange zest. Pound together salt and fennel seeds in a mortar and pestle, rub over fish and drizzle with a little olive ... [... more]
Australian Womens Weekly |
Stuffed Braised Squid
Saute bacon and onion until tender and fragrant. Set aside. Bring the orange zest, juice and water to the boil, add to cous cous and stir to combine. Wrap with cling wrap and set aside in a warm place for approximately 15-20 minutes, or until ... [... more]
Australian Womens Weekly |
Raspberry Pie
Place flour butter, sugar, almond meal and orange zest in a food processor. Process until mixture resembles breadcrumbs. Add enough water for the pastry to form a ball. Remove from food processor and shape into a disc. Refrigerate for an ... [... more]
Australian Womens Weekly |
Flourless Chocolate Muffins
Preheat oven to 170°C. Place muffin cases in muffin holes. Melt the chocolate and butter in a large bowl over simmering water. Stir in the egg yolks, almond meal, 100g of the sugar, orange zest and juice. In a clean bowl whisk the egg whites with ... [... more]
Australian Womens Weekly |
Crepe suzette
Heat butter in a frying until melted, add the orange juice, caster sugar, lime juice and orange zest and bring to the boil. Peel the oranges and cut into segments and add to the sauce. Reduce the heat, and simmer for 2-3 minutes until sugar has ... [... more]
Australian Womens Weekly |
Vanilla Orange And Chocolate Marble Cake
Preheat the oven to 180°C. Lightly grease and line a 20 cm cake tin. Cream the butter, sugar, vanilla essence and orange zest until light and fluffy. Add the eggs, a little at a time until well combined. Fold in the sifted flour. Remove half of ... [... more]
Australian Womens Weekly |
Passionfruit Melting Moments
Pre heat oven to 180°C. In a medium bowl beat the butter, sugar, orange zest and juice until light and fluffy. Stir in the sifted flours with a wooden spoon until well combined. Roll teaspoonfuls of the mixture on your palm and place on a baking ... [... more]
Australian Womens Weekly |
Orange Poppy Seed Spirals with Orange Cream
Beat butter, sugar and orange zest until light and creamy. Add vanilla essence and egg. Stir in almond meal and sifted flour. Shape mixture into a disc and refrigerate for 1 hour. Roll pastry out between 2 pieces of baking paper until 3 mm thick. ... [... more]
Australian Womens Weekly |
Basic Cake Mixture
The coffee mixture here is to make a coffee cake. Different flavours can be made very easily by adding orange zest, lemon zest, vanilla extract, cocoa powder, cardamom or cinnamon in place of the coffee. The only limit is your imagination. ... [... more]
Australian Womens Weekly |
Tuna, Orange And Fennel Seed Skewers
Place fennel seeds, pepper and salt in a mortar and pestle. Crush lightly; add orange zest and juice. Transfer to a bowl and toss through tuna. Thread onto skewers. Whisk orange juice, olive oil and salt and pepper in a bowl. Toss through ... [... more]
Australian Womens Weekly |
Almond And Raspberry Biscuits
Beat together butter, sugar and orange zest until light and creamy. Add eggs one at a time. Stir through vanilla essence and a pinch of salt. Fold through sifted flour and almond meal. Fold through the mixture. Roll into 2 teaspoon-sized balls. ... [... more]
Australian Womens Weekly |
