Archive for the ‘Orange’ Category

Berlin Brunch

Monday, January 14th, 2013

Fabulous brunches needn’t be all fried things and pastries.. have a go at making your very own breakfast platter and imagine yourself chilling out at a Prenzlauer Berg cafe! 

Berlin Brunch

1 Melon
1 Apple
1 Orange
2 eggs
4 slices ham
4 slices salami
4 slices yellow cheese
butter
mixed rolls, baguette pieces or bagels

Chop up seasonal fruit into attractive slices and arrange on a large platter with the butter.  Arrange the meats and cheeses next to them.  Place the rolls/bread in a basket.

Softly boil the eggs: place in saucepan of cold water and bring to boil, time a further 3 1/2 mins to soft boil, drain immediately and rinse with cold water.

Serve with fresh orange juice and some good coffee.  Don’t forget the papers.

Baked Cheesecake (a la Hugh Fearnley-Whittingstall)

Tuesday, October 2nd, 2012

Cut Lemon 

600g quark or mild fresh goat’s cheese (I used 500g quark and 100g greek yoghurt)
50g unsalted butter melted and cooled
2 tbsp medium oatmeal (I used 4 heaped desert spoons ready oats)
100g caster sugar
2 beaten eggs
2 tsp orange or lemon zest

Heat the oven to 170c.  Butter a 20cm springform cake tin. (I only had a 15cm one).

Beat the cheese until smooth and add butter, oatmeal, sugar, eggs and zest.  Mix well and spoon into tin and smooth top.

Bake for 25-30 mins until set and brown on top – (mine needed a 10mins longer in the smaller tin as it was deeper). 

Serve room temp with jam or fruit sauce.

Quick Fennel, Orange & Black Olive Salad

Monday, April 26th, 2010

Slice of OrangeFresh Fennel Bulb
There are a number of recipes for this about and it is really worth making.  It takes 10 mins to prepare and is fantastic with a plate of risotto.

1 fennel
1 orange
12 black olives
glug olive oil
sprinkle of salt

Cut off base and tops of fennel and slice thinly from the bottom up.  Cut the top and bottom off the orange, then carefully cut off all the peel and pith.  Cut thin slices from the bottom up, then break them up a bit.  Slice across the olives into thirds.  Toss together all of the ingredients in a bowl and serve.

Glazed Turnips with Coriander & Orange

Thursday, February 18th, 2010

Turnip picture
One for Cat.  This is another recipe from cool green leaves and red hot peppers by Christine McFadden and Michael Michaud.

4 turnips, peeled & quartered, or more whole little ones, unpeeled
1 tbsp butter
1/2 tsp corriander seeds
1 tbsp sugar
1 small orange (grated zest and juice)
3 tbsp stock
1 tbsp fresh coriander or parsley

Boil the turnips for around 5 minutes until tender, then drain.  Melt the butter in a frying pan and sprinkle in the coriander seeds.  Add the turnips to the foaming butter.  Sprinkle on the sugar and orange zest.  Turn up the heat to colour the turnips at the edges.

Pour in the stock and orange juice.  Simmer for a few minutes until the liquid is reduced and syrupy.  Season to taste, then sprinkle with the fresh herbs.

The sweet oranginess really sets of the slightly bitter turnips.  Great with roasts and leafy greens.