food for thought

by michelle

Posts Tagged ‘orange

yoghurt, honey and pistachio cheesecake with oranges in cardamom syrup

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For the finale of our Summer Solstice feast Deborah made this cake from Crazy Water, Pickled Lemons by Diana Henry. With classic Middle Eastern flavours it was a perfect way to end the meal.  

For the biscuit base, bash 150g (5 ½oz) of sweet biscuits and 55g (2oz) blanched almonds together in a plastic bag using a rolling pin. You should end up with quite a textured mixture. Melt 75g (2¾oz) of butter and mix it with the ground nuts and biscuits. Lightly grease a 22cm (8½”) spring-form tin and line it with baking paper. Press the biscuit and butter mixture into this and put it in the fridge to firm up for an hour or so. Meanwhile, in a bowl, mix together 500g (1lb 2oz) of Greek Yoghourt, 500ml (18 fl oz) of crème fraiche, 120ml (8 tablespoons) of honey (orange blossom honey would be ideal), 2 teaspoons of orange flower water and the grated rind of 1 orange. Juice the orange into a small saucepan and sprinkle over 1 sachet of powdered gelatine. Allow it to bloom for 5 minutes then melt it over very low heat. Pour it onto the yoghurt mixture and quickly stir it through. Now pour the entire mixture on top of the biscuit base and refrigerate until set (allow at least 5 hours, preferably a day or two). For the oranges in syrup, heat 175ml (6 fl oz) of orange juice, the juice of 1 lime, 100ml (3½ fl oz) of water, 120ml (4¼ fl oz) of runny honey and the crushed seeds of 8 cardamom pods. Bring to the boil, stirring from time to time, and cook for about 5 minutes until the mixture is quite syrupy. Set aside to cool. Remove the peel and as much pith as possible from 4 oranges, and either segment or finely slice them, placing them in a shallow serving dish. Pour the cooled honey syrup over the top. To serve the cake, remove from the tin and scatter with 60g (2¼ oz) of chopped pistachios. Serve with the oranges.

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Written by michelle picker

January 16, 2019 at 12:12 am

salty-sweet orange and tahini pretzels

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Another delight from Honey & Co The Baking Book by Sarit Packer & Itmar Srulovich and my first attempt at pretzels.

Mix together 200g (7 oz) of strong white flour, 150g (5⅓ oz) of plain flour, ½ a teaspoon of salt and 3 tablespoons of icing sugar. Warm 140ml (4¾ fl oz) of milk to blood temperature and add 4½ teaspoons of dry active yeast, the grated zest of 1 orange and 50g (1¾ oz) of date molasses or dark honey. Stir to dissolve then add this liquid to the dry ingredients and knead together to form a ball. Slowly incorporate 80g (2¾ oz) of tahini paste then 50g (1¾ oz) of unsalted butter (diced and at room temperature). Cover the bowl and allow the dough to rest for at least 1 hour. On an un-floured work surface, divide the dough into 8 equal parts. Roll each one into a long 40-45cm (16-17″) snake. Lie the snake in a semi-circle with the 2 ends facing you. Lift the ends only and twist them around each other then lower them towards the remaining half circle and press the ends down gently. Carefully flip the pretzel onto a prepared, paper-covered baking sheet so that the ends are underneath. Repeat the process until you have 8 pretzels, allowing a little space between each pretzel. Prove for a further 90 minutes. Preheat the oven to 200ºC (390ºF). Brush the pretzels with an egg yolk beaten with a pinch of sugar and sprinkle with coarse sea salt. Bake for 10-12 minutes until they have a dark golden brown crust. Delicious at any time of day.

Written by michelle picker

June 2, 2017 at 5:30 am

Posted in breakfast, cakes & desserts

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orange passionfruit sorbet

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Our first crop of passionfruit inspired this fresh and fragrant sorbet. Serious Eats’ The Science of the Best Sorbet provided me with all the information I needed

orange-passionfruit-sorbet

When I buy sorbet I’m usually disappointed as the taste of the fruit is secondary to the sugar. In order to make my sorbet not too sweet and as it was mostly citrus juice (which doesn’t have much fibre or pectin), I opted for 100% glucose syrup (or corn syrup) as it is ⅓ as sweet as sugar and is highly viscous. The result was perfect! To make 1 litre you will need the juice (with pulp) of 6 oranges and the pulp of 6 passionfruit. If your glucose or corn syrup is thick, warm it with some of the orange juice to dissolve before mixing into the entire liquid. Churn in an ice cream machine and freeze for a few hours before serving.

Written by michelle picker

April 5, 2017 at 5:43 am

Posted in cakes & desserts

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flan de naranja

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This cake-sized flan (or creme caramel) is flavoured with oranges, cinnamon and vanilla.

Choose an oven dish with a 10-cup capacity and a flat bottom for the flan. To make the caramel, place 1½ cups of sugar and 3 tablespoons of water in a saucepan over medium heat. Stir until the sugar is dissolved then continue to cook without stirring until you achieve the desired colour. Remove from the heat and immediately pour into the bottom of the flan dish. Allow to cool. Preheat the oven to 150C ( 300F ). Peel 3 oranges with a vegetable peeler and place the peel into a saucepan with 8 cups of milk and 2 cinnamon sticks. Heat until nearly boiling then remove from the heat. Strain into a jug adding ½ a teaspoon of vanilla essence. Next beat 6 eggs plus 2 egg yolks until well blended then gradually add 2 cups of sugar. Continue to beat until thick and a pale yellow colour. Pour in the hot milk very slowly while stirring constantly. Now take the oranges and remove the rest of the pith and membranes cutting down each side of each segment and removing just the flesh. Place the segments on the caramel in the flan dish then carefully pour the milk and egg mixture over them. Put the dish into a larger baking dish on the middle shelf of the oven and pour in enough boiling water to come half-way up the sides. Bake for 1½ hours or until a knife in the centre tests clean. Cool and refrigerate until thoroughly chilled. To serve, run a sharp knife around the sides of the flan. Dip the bottom of the dish briefly in some hot water. Place a cold serving plate over the top and quickly turn it over, knocking it on the table if necessary. Pour the rest of the caramel over the top of the flan.

Written by michelle picker

January 26, 2012 at 10:00 am

Posted in cakes & desserts

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flourless orange and almond cake

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Claudia Roden’s orange and almond cake is popular for good reason. Served simply with fresh cream or sour cream it makes a deliciously moist after dinner dessert.

First boil 3 oranges until soft. This can be done ahead of time and a pressure cooker greatly reduces the cooking time. When cooled, cut the oranges open and remove any pips as well as the central pith. Preheat the oven to 180C (350F) and prepare a cake tin by greasing and lining with baking paper. In a food processor combine the oranges with 250g (8.8oz) of almond meal, ¾ of a cup of sugar, 1 teaspoon of baking soda and 5 large eggs and process until smooth. Pour the mixture into the cake tin and bake for up to an hour until the cake tests clean.

Written by michelle picker

October 28, 2011 at 10:00 am