Orange Cinnamon Marmalade

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Orange Cinnamon Marmalade
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Course Breakfast
Servings
1 cup jars
Ingredients
  • 1.2 kg navel oranges washed and scrubbed (about 7)
  • 500 ml fresh orange juice
  • 5.5 cups sugar
  • 1 large lemon Juiced
  • 1 cinnamon quill
Course Breakfast
Servings
1 cup jars
Ingredients
  • 1.2 kg navel oranges washed and scrubbed (about 7)
  • 500 ml fresh orange juice
  • 5.5 cups sugar
  • 1 large lemon Juiced
  • 1 cinnamon quill
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Instructions
  1. Peel the oranges. Cut the flesh into 2.5cm (1-inch) cubes. Set aside. Finely chop the peel.
  2. In a saucepan, cover the peel with cold water and bring to a boil. Drain and repeat two more times.
  3. In a large saucepan, combine the orange peel, flesh, juice, sugar and cinnamon. Bring to a boil and simmer for 1 hour over medium heat, stirring frequently, until the marmalade is translucent. To check for doneness, try the plate test.
  4. Add the lemon juice and cook for 1 minute.
  5. Allow to cool a little then pour the marmalade into jars.
Recipe Notes

Peeling the oranges means that you remove the peel and the thin white membrane (pith) that protects the citrus fruit segments. With a knife, simply cut off both ends of the orange. Place the fruit on one of its flat bases, to remove the peel of citrus fruit flesh, slide the blade of a knife from top to bottom, then remove any excess pith. This technique is called "blanching" the skin, an important step to reduce the bitterness of most citrus. Plate test - Place a small plate in the freezer for 5 minutes. To check the marmalade is at setting point place a spoonful on the plate and put it back in the freezer for a minute. Id=f the marmalade doesn't run you are good to go - if it does confute cooking and check every few minutes.

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Mandarin and cardamom gluten-free muesli

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Mandarin and cardamom gluten-free muesli
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Course Breakfast
Servings
cups
Ingredients
  • 2 medium mandarins 400g
  • 1/2 cup almond kernels chopped coarsely, 80g
  • 1/2 cup shelled pistachios chopped coarsely, 80g
  • 1/2 cup pecans chopped coarsely, 60g
  • 1/4 cup pepitas 50g, pumpkin seed kernels
  • 1/2 cup ground almonds 60g
  • 1 tablespoon ground cardamom
  • 1/2 cup coconut oil melted, 120g
  • 2 tablespoons honey
  • 1/2 teaspoon Sea salt
  • 2 1/2 cups coconut flakes 125g
Course Breakfast
Servings
cups
Ingredients
  • 2 medium mandarins 400g
  • 1/2 cup almond kernels chopped coarsely, 80g
  • 1/2 cup shelled pistachios chopped coarsely, 80g
  • 1/2 cup pecans chopped coarsely, 60g
  • 1/4 cup pepitas 50g, pumpkin seed kernels
  • 1/2 cup ground almonds 60g
  • 1 tablespoon ground cardamom
  • 1/2 cup coconut oil melted, 120g
  • 2 tablespoons honey
  • 1/2 teaspoon Sea salt
  • 2 1/2 cups coconut flakes 125g
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Instructions
  1. Preheat oven to 160°C. Grease and line two large oven trays with baking paper.
  2. Peel rind from mandarins. Using a small sharp knife, remove the white pith. Cut rind into thick strips. Combine mandarin rind with remaining ingredients except the coconut flakes in a large bowl. Using your hands, squeeze and rub the mixture together to release the oil from the mandarin rind; fold in coconut flakes. Spread mixture evenly between trays.
  3. Bake muesli for 20 minutes, stirring occasionally into clumps, or until lightly golden. Cool on trays for 15 minutes to crisp slightly.
  4. Serve muesli with milk or yoghurt and fresh fruit such as mandarin and blood orange.
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Caramelized Broccoli with Garlic

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Caramelized Broccoli with Garlic
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Servings
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 large heads of broccoli stems peeled and heads halved lengthwise
  • 1/2 cup water
  • 3 garlic cloves thinly sliced
  • Pinch of crushed red pepper
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
Servings
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 large heads of broccoli stems peeled and heads halved lengthwise
  • 1/2 cup water
  • 3 garlic cloves thinly sliced
  • Pinch of crushed red pepper
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
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Instructions
  1. In a large, deep thick based pan, heat 2 tablespoons of the olive oil.
  2. Add the broccoli, cut side down, cover and cook over moderate heat until browned on the bottom, about 8 minutes.
  3. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes.
  4. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes.
  5. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.
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Dutch Pancake with Raspberry-Orange Coulis

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Dutch Pancake with Raspberry-Orange Coulis
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Servings
Ingredients
Raspberry-Orange Coulis:
  • 350 g fresh or frozen raspberries
  • 3 tablespoons sugar
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest
Dutch Pancake
  • 3 large eggs
  • 3/4 cup full cream milk
  • 3/4 cup Flour
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter cut into 2cm pieces
Servings
Ingredients
Raspberry-Orange Coulis:
  • 350 g fresh or frozen raspberries
  • 3 tablespoons sugar
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest
Dutch Pancake
  • 3 large eggs
  • 3/4 cup full cream milk
  • 3/4 cup Flour
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter cut into 2cm pieces
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Instructions
For the coulis: In a medium saucepan over medium-low heat, combine the raspberries, sugar, orange juice and vanilla. Cook, stirring frequently, until the raspberries are completely broken down and the sauce is syrupy, 10 minutes. Strain, a little at a time, through a fine-mesh sieve into a bowl, stirring to separate the seeds. Stir the orange zest in the strained sauce. Serve warm or set aside to cool.
  1. Put the eggs in a large bowl and whisk vigorously until frothy. Whisk in the milk and then add the flour, vanilla and salt, and whisk until combined. Carefully remove the pan from the oven and add the butter, swirling until it is melted and coats the pan. Pour in the batter and immediately return the pan to the oven. Bake until the pancake is puffed and golden brown, 16 to 18 minutes.
For the Dutch Pancake: Preheat the oven to 220c. Put a 25cm cast-iron skillet or oven proof thick based fry pan in the oven to heat for 10 minutes.
  1. Serve the Dutch pancake with the raspberry coulis.
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Spicy Whole Roasted Cauliflower

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Spicy Whole Roasted Cauliflower
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Servings
Ingredients
  • 1 tablespoon vegetable oil
  • 1 head cauliflower
  • 1.5 cups plain Greek yogurt
  • 1 lime zested and juiced
  • 2 tablespoons chile powder
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon curry powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
Servings
Ingredients
  • 1 tablespoon vegetable oil
  • 1 head cauliflower
  • 1.5 cups plain Greek yogurt
  • 1 lime zested and juiced
  • 2 tablespoons chile powder
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon curry powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
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Instructions
  1. Preheat the oven to 180° and lightly grease a small baking sheet with vegetable oil. Set aside.
  2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
  3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
  4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
  5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
  6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.
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