Day Recipe Food Community

May 23, 2009

Orange Blueberry Nut Loaf

Filed under: Recipes — Tags: , , , , — @ 10:10 am

orange-blueberry-nut-loaf1

orange-blueberry-nut-loaf2

This is a not too sweet loaf/cake that is always welcome in my house. It’s made with pancake mix, how simple is that! The light orange flavor really compliments the blueberries and it’s the texture contrast that you get from the squishing berries and crunch of the walnuts is marvelous. This is a great breakfast loaf served while still warm from the oven or enjoy a slice with your afternoon coffee. It will very easily double to make two loaves, same amount of time spent to have an extra to freeze or give away.

SERVES: 8

INGREDIENTS:

  • 1/2 cup Splenda or sugar
  • 1/3 cup orange juice
  • 1/2 teaspoon orange extract
  • 1 1/2 cups pancake mix (complete)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/4 cup walnut’s (finely chopped)
  • 1 egg or 1/4 cup egg white
  • 1/2 cup blueberries (fresh or frozen will work fine)

DIRECTIONS:

  1. Preheat oven to Bake in 350° F
  2. Mix the pancake mix, baking soda and nutmeg together in a bowl.
  3. Chop the walnuts and stir into the dry mix.
  4. Mix the orange juice and egg making sure that the egg is well incorporated with the juice then add the extract.
  5. Add the orange, egg mix to the dry ingredients and stir it in until the dry ingredients are well moistened.
  6. Bake for 40-45 minutes or until an inserted toothpick comes out clean.
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Orange Roughy with Tomato-Cilantro Salsa Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 5:56 am

“Whenever I visit my family in the Chicago area, my sister and I make a point of having lunch at Fresh Starts Restaurant in Flossmoor,” says Carol De Biase-Ruffe of Arvada, Colorado. “They serve delicious, healthful food — and we’re never disappointed. The last time we went there, I ordered a fish entrée topped with tomato salsa.”

The restaurant uses tilapia for this dish; we substituted the easier-to-find orange roughy.

Makes 6 servings.

INGREDIENTS

  • for salsa
  • 8plum tomatoes, seeded, diced (about 2 2/3 cups)
  • 1red onion, diced (about1 cup) 1bunch fresh cilantro, chopped (about 1/2 cup)
  • 1/4cup fresh lime juice
  • 2tablespoons olive oil
  • 2teaspoons minced canned chipotle chilies*
  • 1/2teaspoon ground cuminfor fish
  • 3tablespoons olive oil
  • 66-ounce orange roughy fillets (each about 3/4 inch thick)
  • 1/2cup all purpose flour1pound haricots verts or other slender green beans, trimmed
  • fresh lemon juice
  • additional olive oil

DIRECTIONS For salsa: Toss all ingredients in large bowl to combine. Cover and refrigerate. (Can be made 4 hours ahead. Keep chilled.)


For fish: Preheat oven to 400°F. Heat oil in large skillet over medium-high heat. Sprinkle fish with salt and pepper. Place flour in shallow baking dish. Coat fish with flour. Working in batches, sauté fish until golden brown, about 3 minutes per side. Using spatula, transfer fish to baking sheet. Bake fish until opaque in center, about 5 minutes.


Meanwhile, cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to ice water to cool; drain. Season to taste with lemon juice and olive oil.
Divide haricots verts equally among plates. Top with fish fillet and salsa.


*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

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May 21, 2009

Orange-Glazed Chicken Recipe

Filed under: Recipes — Tags: , , , — Anna @ 7:18 pm

Active time: 10 min Start to finish: 45 min

Makes 4 servings.

INGREDIENTS

  • 1/3cup sweet orange marmalade
  • 1tablespoon hot mustard
  • 2teaspoons soy sauce
  • 2teaspoons fresh lemon juice
  • 3 1/2lb chicken pieces (with skin and bones)
  • 1teaspoon salt
  • 1/2teaspoon black pepper

DIRECTIONS Put oven rack in middle position and preheat oven to 450°F. Line a large shallow (1-inch-deep) baking pan with foil, then oil foil.

Stir together marmalade, mustard, soy sauce, and lemon juice in a small bowl.

Pat chicken dry and sprinkle with salt and pepper. Roast chicken, skin sides up, in baking pan until golden and just cooked through, about 30 minutes.

Turn broiler on and spoon marmalade mixture over chicken, then broil chicken until glaze is bubbling and browned, 3 to 5 minutes.

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May 19, 2009

Sunshine Scones

Filed under: Recipes — Tags: , , , , — @ 2:42 pm

sunshine-scones1

sunshine-scones2

Here is a recipe for making delicious scones with the flavors of orange and lemon. These are perfect any time at all. They have a very mild citrus flavor and are some of the tenderest scones you’ll ever have. They also have minimal fat and very little sugar Now I ask you, how heavenly can lovin’ from the oven be?

MAKES: 8
INGREDIENTS:

  • 2 cups all-purpose flour
  • 1/3 cup Splenda sugar substitute (or sugar if you prefer)
  • 1 teaspoons sugar, for topping
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons Healthy Balance Margarine (or butter if you prefer)
  • 6 oz’s lemon flavored fat free yogurt
  • 1/4 cup orange juice
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon orange extract
  • 2 teaspoons grated orange peel (I used 1 teaspoon dried blood orange peel)
  • The white of 1 egg, whipped with a fork till frothy

DIRECTIONS:

  1. In a bowl, combine the flour, 1/3 cup Splenda, baking powder, baking soda and salt.
  2. Cut in margarine until crumbly.
  3. In another bowl, whisk the yogurt, extracts, orange juice and peel until well mixed and smooth.
  4. Stir into dry ingredients just until moistened (add extra yogurt by teaspoons if needed).
  5. Turn onto a floured surface; knead lightly 10 times.
  6. Transfer dough to a greased baking sheet. Pat into an 8-in. circle.
  7. Cut into eight wedges, but do not separate.
  8. Brush with the egg white and sprinkle with remaining sugar.
  9. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.
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May 12, 2009

Orange Yogurt Parfaits with Shredded Wheat Crisps Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 9:55 am

Active time: 25 min Start to finish: 25 hr (includes draining yogurt)

Makes 6 servings.

INGREDIENTS

  • 3cups low-fat plain yogurt
  • 1 1/2large shredded wheat biscuits, coarsely crumbled
  • 1 1/2tablespoons unsalted butter, melted
  • 2teaspoons sugar
  • 1/2cup water
  • 1/4cup honey
  • 6(3- by 1/2-inch) strips orange zest
  • 1/4cup strained fresh orange juice
  • 1/3cup chilled heavy cream

DIRECTIONS Drain yogurt in a paper-towel-lined large sieve set over a bowl, covered and chilled, 24 hours. Discard any liquid in bowl.

Preheat oven to 350°F.

Toss shredded wheat with butter and sugar in a bowl, then spread evenly on a baking sheet and bake in middle of oven until deep golden, about 12 minutes. Cool completely.

Simmer water, honey, zest, and orange juice in a small saucepan, uncovered, until reduced to about 1/2 cup, 8 to 10 minutes. Remove from heat and let steep, covered, 10 minutes. Cool syrup, then pour through a sieve into a small bowl, reserving zest.

Finely chop half of zest and stir into yogurt in a bowl along with 4 tablespoons syrup. Thinly slice remaining zest for garnish.

Beat cream in a small deep bowl with a whisk or an electric mixer until it just holds stiff peaks, then fold into yogurt. Divide yogurt among 6 small dessert dishes, then drizzle remaining syrup over it and top with wheat crisps and sliced zest.

Cooks’ notes:
• Wheat crisps and syrup can be made 1 day ahead. Keep wheat crisps in an airtight container at room temperature and chill syrup, covered.
• Yogurt mixture can be made 3 hours ahead (without syrup topping and wheat crisps) and chilled, covered.

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May 7, 2009

Pimms Inspired Iced Tea

Filed under: Recipes — Tags: , , , , , , , , , , , — @ 2:51 pm

Now that the weather is warming up, you may be looking for some interesting drinks to cool you down. If you like Pimms, then I’m sure you’ll enjoy this iced tea. It is fruity & very refreshing – pefect for any hot day.

pimms-iced-tea

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Yields 6 glasses

INGREDIENTS:

  • 6 tea bags (black or green if you prefer)
  • 5 fl oz fresh squeezed orange juice, well chilled
  • 5 fl oz ginger ale, well chilled 1/2 lime, juice of
  • 12 small spigs of fresh mint
  • 6 slices of orange
  • 6 slices of lemon
  • 6 slices of cucumber
  • 6 slices of apple
  • 2 tbsp sugar
  • 2-3 cups of ice cubes

 

DIRECTIONS:
 
  1. Make the tea by pouring 1 1/2 litres of boiling water over the tea bags. Add the sugar and 6 sprigs of mint to the teapot.
  2. Allow the tea to infuse for 20 minutes. Remove & discard the tea-bags and leave the tea to cool completely.
  3. When the tea is properly cooled, remove the mint from the teapot.
  4. Pour the ice cubes into a large glass jug and pour in the tea along with the orange and lime juices and 6 more sprigs of mint. Finally add the orange and lemon slices, stir thoroughly, and serve in glasses with more ice.

 

TIPS:
 
Add a handful of wild or quartered strawberries to the jug and perhaps some edible flowers to add an elegant touch.

 

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May 5, 2009

Lightly Spiced Citrus Wonder Cake

Filed under: Recipes — Tags: , , , , , , , , , — @ 2:02 pm

Are you familiar with the phrase “if I knew you were coming I’d have baked a cake” ? Well, now there’s no need to be caught off guard when unexpected guests drop by! This cake is super quick to put together & takes just 5 minutes in the microwave to cook. It is also extremely versatile flavour wise – see the Tips below for other flavour ideas. Unlike other microwave sponges, this cakes remains soft & moist even the next day – if it lasts that long!

spiced-citrus-wonder-cake

INGREDIENTS:

  • 4oz granulated sugar (brown or white)
  • 4oz margarine
  • 4oz self raising flour
  • 2 eggs
  • 3 tbsp water
  • 1 level tsp baking powder
  • 1 level tsp ground ginger
  • 1 tsp finely grated orange zest
  • 3 tbsp lime marmalade

 

DECORATIONS:
  • 2 tbsp chocolate sprinkles
  • or 3 tbsp finely chopped preserved ginger with syrup

 

DIRECTIONS:
 
  1. Soften the margarine then beat in the sugar, eggs, zest, baking powder & ginger.
  2. Add the flour & mix well.
  3. Pour into a well greased, microwave safe dish. I use a 7″ x 10″ stoneware – the cake batter comes halfway up the dish.
  4. Cook on full power for 5 minutes. (My microwave is 900w / Grade E)
  5. Melt the marmalade & brush over the top of the cake then cook on full power for a further minute.
  6. Remove the cake from the microwave & sprinkle on the decorations if using.
  7. Allow to cool for a minute then slice. I like to slice the cake into 16 pieces which is just right for a snack!

 

TIPS:
 
  1. To make a chocolate cake, replace the ginger & zest with 3 tbsp cocoa powder – you can also add a few chocolate chips if you like. If you want chocolate orange, leave the zest & change the lime marmalade to orange.
  2. For an almond cake, replace the ginger & zest with 1 tsp almond flavouring or essence. Dust with icing sugar or chocolate sprinkles.
  3. If you want a coffee cake, replace the ginger & zest with 1-2 tsp coffee granules dissolved in the 3 tbsp water called for in the recipe.
  4. You can ice this cake with your favourite frosting / buttercream / icing etc – it holds up well to all kinds of toppings.
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April 24, 2009

Orange Peking Duck Recipe

Filed under: Recipes — Tags: , , , — Anna @ 3:39 am

Ken Hom likes to dry his duck the traditional way: He hangs it in front of a fan at cool room temperature for
1 day. In keeping with U.S. food-safety standards, we’ve adapted his technique for the refrigerator, with excellent results. The Pekin (Long Island) duck available in the U.S. has a thicker layer of fat than the French variety, but we were still able to roast away most of the fat layer, leaving mahogany-colored crisp skin.


Active time: 40 min Start to finish: 3 1/2 days

Makes 8 servings.

INGREDIENTS

  • for honey syrup
  • 2oranges, cut into1/4-inch-thick rounds
  • 4cups water
  • 3tablespoons honey
  • 3tablespoons dark(black or mushroom)soy sauce
    for duck
  • 1(5 1/2- to 6-lb) fresh pekin duck (sometimes calledlong island duck), excess fat removed from cavity, rinsed inside and out,and patted dry
  • 1tablespoon five-spice powder
  • 1tablespoon coarse sea salt
  • 1teaspoon coarsely ground mixed or black peppercorns
  • 2small oranges, quartered
  • 6(1/4-inch-thick) freshginger slices

DIRECTIONS Make syrup:
Bring syrup ingredients to a boil in a heavy saucepan, stirring, then simmer, stirring occasionally, 20 minutes.


Season duck:
While syrup is simmering, fold neck skin of duck under body and fasten with a small skewer.


Stir together five-spice powder, salt, and pepper, then rub inside cavity. Put duck on a rack set in a roasting pan.


Coat and dry duck:
Ladle hot syrup over duck (do not ladle any into cavity), turning duck occasionally to coat all over. Discard syrup in roasting pan and set duck, breast side up, on rack in pan. Prop rack up over a short edge of pan so duck is tilted (large-cavity side down) to facilitate draining of any moisture it gives off. (To prevent rack from slipping, put a piece of crumpled plastic wrap between pan and rack.)


Dry duck, uncovered and chilled in refrigerator, 3 days.


Roast duck:
Preheat oven to 325°F. Let duck stand at room temperature 30 minutes.

Remove plastic wrap and set rack back into pan. Stuff duck with orange quarters and ginger and close cavity opening with a wooden skewer. Prick duck all over with tip of a sharp paring knife and pour 1 cup water into pan.


Roast duck in middle of oven 1 1/2 hours. Increase oven temperature to 450°F and roast until skin is dark brown and very crisp and a thermometer inserted in thick part of thigh registers 170°F, 25 to 30 minutes more.


Transfer duck to a heated serving platter and remove cavityskewer.Let stand 30 minutes before carving.

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April 15, 2009

Orange Creamed Rice in Dark Chocolate Cups

Filed under: Recipes — Tags: , , , , — @ 5:24 pm

I love the flavour combination of orange with chocolate & that is why I came up with this recipe. There is nothing difficult about making this dessert, you just need a bit of time & patience…

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CREAMED RICE INGREDIENTS

  • 1/4 cup short-grain pudding rice
  • 2 1/2 cups milk
  • 2 tablespoons honey
  • 2/3 cup cream zest of 1 small orange, finely grated

DECORATIONS

  • 100g dark chocolate (good quality, at least 65%)
  • 4 Physalis

DIRECTIONS

  1. Mix rice with the milk & orange zest in a large saucepan & bring to the boil.
  2. Immediately reduce the heat, cover with a tight-fitting lid and simmer VERY gently for 1 hour, stirring regularly.
  3. Remove the lid and continue cooking and stirring for around 20 minutes or until the rice is creamy.
  4. Add cream & honey and simmer for 5 more minutes.
  5. Set the creamed rice aside to cool. Once cooled enough, place in fridge to chill.
  6. Melt the chocolate in a bowl over simmering water. Gently dip the physalis in the chocolate then place on aluminium foil to set.
  7. With the remaining chocolate, paint 4 paper muffin cases using a pastry brush. You will need 2 coats of chocolate to produce a strong cup. Set aside & allow to cool.
  8. Once the creamed rice has chilled, spoon it into the chocolate cups & top with the physalis.

TIPS

1. For an alternative decoration, you can leave the physalis plain or dip in white chocolate. You can also top with grated chocolate.

2. For added effect, make the 2nd chocolate coat with white chocolate.

3. Intensify the orange flavour with a drop of orange oil or Cointreau

4. If you’re pushed for time, use a good quality canned creamed rice & add the zest.

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April 8, 2009

Elegant Easter Orange Cake

Filed under: Recipes — Tags: , , , , — @ 4:14 am
Elegant Easter Orange Cake

Elegant Easter Orange Cake

This cake is a really nice light & moist sponge. It is subtly flavoured with orange & has a tangy lemon icing – perfect for Easter teatime or any springtime treat!

Ingredients:

  • 8 ounces self raising flour
  • 8 ounces margarine or butter
  • 6 ounces sugar
  • 2 ounces desiccated coconut (unsweetened)
  • 3 large eggs
  • 3 oranges, zest of
  • 1 teaspoon baking powder
  • approx. 200ml water

Decoration:

  • 3/4 cup icing sugar
  • lemon juice
  • 1 teaspoon margarine (or butter)
  • silver balls / dragees
  • marzipan flowers or orange & lemon jelly slices or chocolate mini eggs

Directions:

1. Cream the margarine and the sugar until light and fluffy. Whisk the eggs into the sugar/margarine mixture.

2. Slowly add the flour (sieved), baking powder, orange zest and coconut. Stir in a figure of 8 fashion.

3. Gradually add enough water to loosen the cake mix up a bit. It should be the consistency of a slightly thin custard.

4. Pour into a non stick cake tin, preferably with loose bottom. I use an 8” round tin for this cake.

5. Bake on a middle/top shelf in the oven at 180 c for around 45 mins or until a skewer comes out clean.

6. Remove from tin and cool on wire rack. Once cooled, top with the icing or dust with icing sugar.

7. To make the icing, beat the margarine with the sugar & enough of the juice to form a spreadable icing. Cover the top of the cake & decorate with the marzipan flowers or jelly slices or choc mini eggs & dragees / silver balls.

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