Friday, May 2, 2014
Whole grain Cranberry Orange scones in a food processor made easy
These delicious scones are suitable for breakfast or tea in the afternoon. Whole grains that are not only included provide nutritional value; You actually add a savory, nutty background taste that goes well with honey and orange flavors.
A food processor is the best tool, if each Scone recipeto make. It does all the hard work for you, often with better results than by hand.
Ingredients for 12 scones:
10 Ounces whole wheat flour (the about 2 1/4 cups)
4 Teaspoons baking powder aluminum free
1 / 4 Teaspoon baking soda
1 / 4 Teaspoon sea salt
2 Tablespoons olive oil extra vergine
2 Tablespoons cold butter (1 / 2-stick) or solid vegetable shortening
1 Tablespoon minced orange zest
2 Tablespoons honey
3/4 Cup milk
1 Cup dried cranberries, coarsely chopped
Directions:
Pre heat oven to 400 degrees F. combine whole grain flour, baking powder, baking soda and salt in the food processor work bowl with a multi-purpose blade or dough blade equipped. Pulse a few times until well mixed. Add the olive oil and pulse until just combined. The butter or shortening in small dice, cut and Add. Pulse a few times until the butter is the size of small peas.
The milk, honey and orange zest add and mix well. Select the food processor to "on" and slowly drizzle the milk mixture through the feed tube. Stop in combination. Using a spatula, gently in the cranberries wrinkles.
Turn the dough on a floured board or work surface, and split into two parts. Work quickly each in a circle, about 3/4 inch thick, dusting easy this is with flour also sticky to work with. Cut each circle into 6 even pie shaped wedges and transfer to a baking sheet with parchment paper lined. Bake for 12-16 minutes, or until golden brown are.
Tips and suggestions
Serve for a special treat with fresh home-made butter (its easier than you think with a food processor!) If additional sweet you want, drizzle with honey.
It is to note a few things in each pastry. Their dough must be cold, to make sure that the butter melting be prematurely. That is, at least, your butter must be well chilled. It is advisable on hot days, chill the flour. Over mixing causes a hard Scone. Once fetched the wet and dry ingredients together, sure to mix so little as absolutely necessary.
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Tuesday, April 8, 2014
Carrot Soup with Ginger Cardamom Orange
As my soup cooled I realized it would probably be just as good served cold as hot, which really makes it versatile. Making it in advance will allow the flavours to develop thoroughly, so if you can do that, its a good idea.
6 to 8 servings
1 hour prep time
1 kilo (2 pounds) carrots
3 or 4 stalks of celery
6 cups water
1 1/2 teaspoons salt
12 green cardamom pods
1/4 teaspoon black peppercorns
2 tablespoons finely grated fresh ginger
the finely grated zest of 1/2 orange
2 tablespoons unsalted butter
2 tablespoons honey
the juice of 1 orange
2 cups buttermilk
1/4 cup sweet sherry
sour cream or yogurt to garnish
Scrub or peel the carrots, and cut them into chunks. Wash and trim the celery and cut it into somewhat larger chunks. Put them in a large soup pot with the water and the salt. Bring to a boil and boil gently but steadily for 30 minutes, until the carrots are tender.
Meanwhile, crush the cardamom pods enough to be able to remove the green papery husks (discard them) then grind the seeds with the peppercorns. Peel and grate the ginger. Wash the orange well (with soap) dry it, and grate the orange zest. Heat the butter in a small skillet and cook the cardomom, pepper, ginger and orange zest in it for 3 or 4 minutes, stirring regularly, until slight signs of browning appear. Put this mixture into a blender.
Lift the carrots and celery out of their cooking water and put them in the blender. Add a ladle or two of the cooking water, and purée very smoothly. You will need to do this in 2 batches; once you are done, swish out the blender with the cooking water and add it back in with the carrots (soup).
This much can be done in advance; when ready to serve the soup, add the honey, orange juice, buttermilk and sherry, and heat through. Although I rather think this could work as a cold soup in the summer as well, in which case just whisk them in. In either case, pass some good thick yogurt or sour cream with the soup.
Last year at this time I made Creamy But Non-Dairy Pumpkin Soup and Rum & Raisin Baked Apples.
Tuesday, February 18, 2014
This Lamb is My Lamb This Lamb is Your Lamb… Grilled Lamb Chops with Orange and Fresh Mint Sauce
As you know Im big on cooking fresh, local food whenever possible. But, there are times when you have to make exceptions, and these lamb chops are a great example. While browsing the local market I saw a sale on Australian lamb chops. They were perfectly trimmed, exactly the same thickness, and neatly packaged in one-pound containers. These lamb chops are basically the same cut as a beef T-bone steak, with a strip loin on one side, and a tenderloin on the other. In this chefs opinion, they are the ultimate cut for grilled lamb.
I decided on a mish-mash of Mediterranean herbs and spices, with the secret ingredient being a small dash of cinnamon. There is something about cinnamon that really pairs perfectly with grilled lamb. I also love mint jelly on grilled lamb, but I have a reputation to worry about, so instead of the green stuff in the glass jar, I made a quick, homemade version that you will love. This was the best tasting lamb Ive had in a long time, and while it wasnt local, it was damn good. Enjoy!Ingredients:
2 lbs lamb loin chops
3 clove minced garlic
2 tbsp olive oil
1/2 tsp black pepper
1/2 tsp ground coriander
1 tbsp cumin
pinch of cayenne
1/4 tsp cinnamon
1 tsp dried mixed herbs - Italian, Greek, or French blend
salt as needed
Sauce:
1/4 cup orange marmalade
pinch of hot chili flakes
1/2 tbsp rice vinegar
1 tbsp chopped mint