Mandarin Tart- Recipe From The Queensland Fruit And ...
Beat cream cheese and sugar together and fold through cream. Arrange mandarin slices, brush with glaze and serve chilled. For those colder days place tart under the grill and slightly warm. Honey to glaze, gently heated Spoon in pastry case and ... [... more]
Australian Womens Weekly |
Marshmallow Fruit Yoghurt
Peel and segment mandarins. If there are pips, gently make a small nick through the surface of the mandarin segment with a knife and remove, trying not to release the juice. Place mandarin segments, drained pineapple pieces and marshmallows in ... [... more]
Nutrition Australia |
Winter Fruit Salad
Make this colourful salad in Winter when oranges and mandarins are at their best. Combine orange juice, raisins, brandy and honey in a glass bowl. Fold through orange and mandarin segments. Cover and refrigerate until required. Remove from ... [... more]
Nutrition Australia |
Apple, mandarin and pear crumble (gluten free)
Preheat oven to 170°C. In a medium saucepan combine the apples, mandarins, pears, lemon juice and sugar. Cook over a low heat for 5 minutes until beginning to soften. Place into the base of a 20 cm pie dish. In a separate bowl combine rice flour, ... [... more]
Australian Womens Weekly |
Mandarin Shortbread Sticks - PAMELA CLARK
From The Australian Women's Weekly Biscuits Brownies & Biscotti cookbook. INGREDIENTS Knead mixture gently on floured surface until smooth. Roll levelled teaspoons of mixture into 15cm-long sticks. Place sticks 3cm apart on lightly greased oven ... [... more]
Australian Womens Weekly |
Crepes with Mandarin Sauce
Combine eggs, milk, water, 'Grand Marnier', vanilla (if using) and melted butter. Make a well in the centre of the dry ingredients and pour in liquid mixture. Whisk to combine. Set aside for 20 minutes. Pour in about 1/4 cup of the batter. Twirl ... [... more]
Australian Womens Weekly |
Mandarin Meringue Pie
Press pastry into a 24cm tart tin. Place baking weights on top of pastry (ie. A couple of grains of rice) and bake for 20 minutes without filling. Remove and cool slightly. For the filling: place sugar, cornflour and 11/4 cups water in a small ... [... more]
Australian Womens Weekly |
Spiced chicken with mandarin caramel sauce
Combine salt, chilli flakes, peppercorns, star anise and cassia in a small frying pan, and toast over a medium heat until fragrant, about 4 minutes. Cool and crush in a pestle and mortar or a spice grinder to a fine powder. Transfer to a large ... [... more]
Australian Womens Weekly |
Mandarin delicious
Wash the fruit well. Zest the mandarins. Juice mandarins and lemon to make a total of 1 cup of juice. Whisk the egg whites until soft peaks form. Add half the caster sugar, a little at a time, continue whisking until sugar is incorporated and the ... [... more]
Australian Womens Weekly |
Orange and Mandarin Jelly with Oranges and Almond Salad
Tear the gelatin leaves into smaller pieces and soak them in a bowl of cold water until soft. Squeeze dry. If using powdered gelatin, mix with 1/4 cup cold water until smooth, then allow to swell. Add the caster sugar and the boiling water to the ... [... more]
Australian Womens Weekly |
Spiced mandarin caipirinha - NARREN YOUNG
In a heavy based tumbler, muddle the spice syrup, lime, mandarin, cinnamon and nutmeg. In 1 litre of boiling water, dissolve 500g white caster sugar Leave to stand overnight, then strain off the spices. Store the syrup in the fridge in an air ... [... more]
Australian Womens Weekly |
Mandarin Sauce and Bous Boudran Sauce
Put the mandarin segments into a food processor and blend until smooth. Push the pulp through a fine mesh sieve. Pour the resulting mandarin juice and the fish stock into a small saucepan. Set over a medium heat and reduce by half. Add the cream ... [... more]
Australian Womens Weekly |
