Tag Archives: orange

Carrot, Ginger and Orange Soup with Star Anise

4 Feb

Carrot Ginger & Orange Soup

I am a bit of a soup freak at the moment. They are quick, easy, cheap and good for you. Lunch doesn’t have to mean a sandwich especially if you are a bit of a delicate flower like The Washer Up. Bread is not his friend, it gives him all sorts of grief that I won’t go into here but his system can’t cope with it anymore so his lunches for work have been a bit challenging recently.

Carrot Ginger & Orange Soup

We had a big bunch of carrots in the fridge and I had never made a carrot soup before so I began to think about flavour combinations. Carrot & coriander was too obvious although I couldn’t resist a little on the top for garnish.

Carrot Orange & Ginger Soup

Ginger has a wide range of health benefits including proven anti inflammatory effects that help alleviate the symptoms of gastrointestinal distress or indigestion. This is one of The Washer Up’s main complaints after eating bread (or anything at the moment) so ginger was definitely going into this soup. Not that I can’t bear to listen to the winging anymore you understand. I am just not that patient.

Did I really say “Just eat this and shut up!”?

Carrot Ginger & Orange Soup

Carrot, Ginger & Orange Soup with Star Anise Recipe

Serves 2-3, vegetarian/vegan, gluten-free.

  • 1 onion, chopped
  • 1 stalk celery, chopped
  • coriander stalks, finely chopped (optional) save some leaves for garnish
  • 2 star anise
  • 1 Tbsp grated/minced ginger
  • about 400 g carrots, washed & grated (not peeled)
  • olive oil
  • salt & black pepper
  • 1 tsp honey/sugar/agave syrup
  • about 750 ml veg stock
  • half an orange
  • goat’s yoghurt/sour cream/crème fraiche to serve (optional)

Sweat the onions, celery, coriander stalks, ginger and star anise in the oil over a medium heat with a pinch of salt for 7-10 minutes until softened but not browned.

Add the grated carrots, honey and stock, bring to the boil then lower the heat and simmer, partially covered, for about 20 minutes.

Pick out the star anise before blending carefully until smooth. Add a big squeeze of the orange juice and season with salt & black pepper. Taste and adjust salt, honey, orange juice as required. Add more stock if it is too thick for you.

To serve: bring back up to heat and serve in warmed bowls topped with some coriander leaves and a swirl of crème fraiche if using.

Carrot Ginger & Orange Soup

I have some more lunch ideas that don’t involve bread coming up soon. Including some Moroccan Spiced Squash & Feta Empanadas that he is very happy with.

Buen Provecho!

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Tarta de Santiago with Mandarin Orange Compote

4 Jan

Tarta de Santiago

Some of the almond blossom are out early this year. The almond trees don’t normally sprout their barely pink candy floss blooms for another few weeks at least but the mild weather we had over Christmas has tricked them into thinking it is nearly Spring.

Almond Blossom

They are so pretty and decorate a fairly bare landscape at this time of year. Not much is happening on the vegetable front either at the moment where I run with the dog. There are few lettuces, cabbages and some chard. What there are plenty of however, at this time of year, is oranges. They are everywhere, like the bright sunny reminders of where we live. We live in Andalucia, land of oranges and mandarins.

Oranges

Oranges and almonds are a classic combination that complement each other perfectly in cooking. I have used them together before in this Mandarin Almond Drizzle Cake, these deliciously light Ricciarelli Biscuits and in this Butterbean Tagine with Quinoa & Halloumi

Mandarins

These organic mandarins were 60 cents a kilo at the market consequently I have quite a few. So apart from using a lot to decorate the lounge and kitchen over the holidays and snacking on them in the afternoon, I needed to find a recipe that used a few of them up.

My friend Caroline also has a tree on her terrace heavy with navel oranges so that every time I see her I leave with a huge carrier bag full of them. They are brilliant for juicing, The Washer Up has two, freshly squeezed, with his breakfast every morning, but I still needed to use some, to make room in the kitchen apart from anything else.

Tarta de Santiago.

Tarta de Santiago is a deliciously moist almond cake from Santiago de Compostela in Galicia. Pilgrims and tourists visit the cathedral of Santiago de Compostela where the relics of the apostle Saint James (Santiago in Spanish) are thought to be buried. They also probably all eat some of this cake as it is in every bakery window, dusted with icing sugar and decorated with the shape of the cross of the Order of Saint James.

Tarts de Santiago with Orange Compote

This was one of the first desserts on our menu at the restaurant when we opened it 11 years ago. The bakery down the hill made it for us, this was before The Washer Up had perfected his pastry skills and made all of them himself. We served it warm with a hot cherry sauce which was also gorgeous if you can get hold of some cherries where you are.

This version of the cake is beautifully light because the egg whites are whisked (to a meringue basically) and folded in separately. It is gluten-free as it is made using ground almonds and dairy-free because there is no butter or milk added. The mandarin orange compote is made with honey instead of sugar and can be served warm or cold.

Tarta de Santiago

Tarta de Santiago with Mandarin Orange Compote

Serves 8, Gluten-Free, Dairy-Free. Adapted from Time for a little Something

  • 6 large eggs, separated
  • a pinch of salt
  • 200 g caster sugar
  • large pinch of ground cinnamon
  • the zest of one orange
  • a few drops of almond extract
  • 250 g ground almonds
  • icing sugar for dusting

Preheat the oven to 180°. Prepare a 24-cm springform cake tin by roughly cutting a circle of baking paper a little bigger than the loose base of the tin, and put this over the base before clipping the tin back together. Rub the base & sides with a little oil.

Whisk the egg whites and salt in a large clean bowl until soft peaks form. Then whisk in half the caster sugar (100 g) a tablespoon at a time, until you have a glossy meringue texture.

In another large bowl, whisk the egg yolks with the rest of the caster sugar, orange zest, almond extract and cinnamon. Beat until thick and increased in volume.

Now fold in just a little of the egg white mixture into the yolks to loosen it then fold in the rest gently, taking care not to deflate the mix too much. Then gently fold the ground almonds in too.

Spoon/pour  the batter into the prepared cake tin and bake for about 45 minutes. Check it after about 30-35 minutes – if it is browning too quickly, put a piece of baking paper over the top of the tin so the cake can still cook but not brown any more. Once the cake is golden and springy, remove it from the oven and let it cool in its tin for 10 minutes

When it is cool, run a knife around the edge, turn it out onto a plate, remove the baking paper from the base and serve upside down. Dust it with icing sugar just before serving. You can make a template of the traditional St James Cross/Sword and put that in the middle of the whole tart before dusting with icing sugar which is how it is usually served.

Or I used a cross from a necklace that my dad bought me and used that on each piece of cake!! Thanks Dad xx

Tarta de Santiago

Mandarin Orange Compote

  • 500 g oranges & mandarins
  • 4 tbsp honey
  • 1 tsp vanilla extract
  • 1/2 tsp orange blossom water (optional)

Cut the top and bottom off the oranges then cut down around following the line of the peel to remove it all.

Using a sharp knife, cut in-between each membrane to remove a segment of orange into a small sauce pan. When all segments are removed squeeze juice into pan too.

Peel mandarins and remove as much white pith as possible and any pips.

Put all ingredients in small pan, bring to boil, lower the heat and simmer for about 15 mins or until soft and jammy. Puree, taste and adjust honey to your liking. Leave to cool or serve warm with the cake.

Tarta de Santiago

This cake can be served as a lovely light dessert perfect for this time of year or with your afternoon tea.

Have a Lovely Weekend! Feliz Reyes!

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Orange, Ginger and Cinnamon Vegan French Toast

21 Dec

It’s all about the oranges here at the moment. Christmas in Andalucia is punctuated with piles of them, in my house anyway. The smell of a freshly peeled mandarin is the scent of Christmas in my opinion, along with cinnamon it is better than any plug-in air freshener.

So, for me, any excuse for zesting an orange or mandarin and I’m there. Epecially since I have a new microplane zester which is my new favourite kitchen thing.

This is the perfect Christmas breakfast/brunch. Served with a glass of freshly squeezed orange juice (topped off with some champagne) and you’re ready for anything. This version is vegan but you can just as easily use eggs, I won’t be offended. It is Christmas after all. I used walnut bread for this, it’s a lovely combination with the orange and cinnamon. Continue reading

Provencal Goat’s Cheese Brulee with Fresh Fig and Orange Compote

11 Nov

This is a dish we served at the restaurant. I came up with the idea and The Washer Up translated it into reality. That’s what he does, he makes what goes on in my head happen. I have no concept of how difficult things are, I just know what I want. Thankfully he is very practical (unlike me) and incredibly patient (ditto). We are the perfect team.

You can serve this with any seasonal compote/jam. Cranberries would be nice especially for a Christmas starter/appetizer or snack. I chose to make a Fig & Orange Compote because that is what I am seeing while walking the dog at the moment. The last of the late season figs….. Continue reading

Orange Blossom and Almond Soft Oat Cookies

16 Apr

 It’s all about the orange blossom here at the moment. As soon as you walk out of the front door the smell hits you. An exotic floral fragrance that is just synonymous with spring in Andalucia.

These pretty little innocent white flowers give of such a powerful scent. We went for lunch last Sunday at Santiago’s restaurant. To be sat in the beautiful garden surrounded by orange trees and the delicious perfume of the blossom is a real treat. In fact every time the wind blew we were treated to a gentle rain of orange blossom petals. “Una lluvia de flor de azahar” to quote Mery the waitress….

I have to admit that I did have a few spoonfuls of a dessert on Sunday, I couldn’t resist. It was a frozen mango margarita cheesecake I think. Whatever it was, it was delicious. I am doing really well with the detox but I do crave something sweet occasionally. I’ve been wanting to make an oaty biscuit/cookie without flour, butter or added sugar. It’s quite a challenge but I think I’ve cracked it with these. The sweetness comes from some Orange Blossom honey that I bought from a local producer. I used ground almonds instead of flour because I love the flavour and moistness it gives to the biscuit and also because we are surrounded by almond trees.


Orange blossom & almond is a classic combination used in a lot of Middle Eastern desserts and pastries. The orange blossom water I used to flavour the biscuits has an unusual, exotic floral taste that is unlike anything else. It perfectly compliments the almonds, dried apricots and dates that I added to follow on with Moorish theme. Pistachios & rosewater would be lovely too if you can’t get orange blossom water.

The other new ingredient I used instead of butter or milk was Crema de Almendras (Almond cream). I’m not sure if it is called almond cream in English or whether it is almond paste/butter. As you can see from the image below it is a thick creamy almond paste. I bought the diabetic version which is sugar-free but is made with fructose so it is sweet.

The result is a soft, chewy almondy biscuit with a background of orange blossom. Delicious, and great for a healthy snack when you need something sweet.

Orange Blossom & Almond Soft Oat Cookies

makes about 20, vegan, gluten-free

  • 150 gr (2 cups) rolled oats
  • the juice of half an orange
  • 3 tsp orange flower water
  • 120 gr (1/3 cup) orange blossom (or whatever) honey (oil the measure first so that the honey slips out easily)
  • 25 gr (1/3 cup) flaked almonds
  • 175 gr (2/3 cup)crema de almendras (sugar-free almond paste)
  • a few drops of almond extract
  • 1 tbsp extra virgin olive oil
  • 1 tsp bicarb soda (or baking soda)
  • 8 dates, stoned and chopped
  • 8 dried apricots, chopped
  • 25 gr (1/4 cup)ground almonds
  • a pinch of salt

Preheat the oven to 190 C. Soak the oats in the orange juice and orange blossom water while you prepare the other ingredients. Mix everything together in a large bowl until well combined.

Line a baking sheet (or 2) with baking paper and drop heaped teaspoons of the mixture on the tray(s). You will need two trays or to do it twice. You should have 9 – 12 on each tray. Bake in the preheated oven for 12 – 15 minutes until golden brown. Cool on a wire rack if you can wait that long….

Serve under an orange tree or next to some flowers with a pot of mint tea for the full Moorish taste explosion……

Moment of Gratitude or “Things that made me smile today…”

Our Hydrangeas, aren’t they gorgeous…

Our Aloe Vera plants flowering and the shadows on the wall…

Stunning!!

Fennel and Orange Risotto with spring onion, goat’s ricotta and chilli

8 Mar

The fennel plant we are growing in a pot on our roof terrace is ready to harvest. Is ready the right word? I’m not sure.

Some of the spring onions are looking good too. Spring onions (cebolletas) in Spain are huge. They are completely different to the spring onions/scallions you get in the UK or US. So when I say use 1 spring onion it’s probably equivalent to 4 or 5 scallions.

I have been looking for suitable fennel recipes for a while now. Something to really showcase our first and only fennel. It had to be something special.  The classic Fennel & Orange Salad sounded lovely and fresh but it is raining here at the moment so I didn’t really feel like a salad. I wanted something warm and comforting. I came across a recipe for Orzotto with Sausage, Fennel & Rosemary on The Culinary Taste. Orzotto is a barley risotto. This was exactly the kind of thing I had been looking for. Minus the sausage, obviously. Rita said she was inspired by a Jamie Oliver recipe for Fennel Risotto so I asked her what other ingredients he had added. His recipe was for Fennel Risotto with Ricotta & Dried Chilli.

Jamie’s recipe used the zest & juice of a lemon as well. This got me thinking back to the classic fennel & orange salad combo and I decided (living in Andalucia) to use orange instead of lemon and our beautiful spring onions were the natural substitute for normal onions.

local cheese producer makes a goat’s ricotta (requeson in Spanish) which I had been wanting to try for a while. So, I had all the ingredients for the perfect, seasonal, locally produced, homegrown dish. Exciting!

Fennel & Orange Risotto with Spring Onion, Goat’s Ricotta & Chilli

Serves 4 vegetarian. Adapted from a Jamie Oliver recipe

  • 1 tbsp olive oil
  • 1 tbsp butter plus 1 tbsp for finishing
  • 1 fennel, finely chopped fronds reserved for garnish
  • 1 stick celery finely chopped
  • 1/2 tsp fennel seeds
  • 1 large Spanish spring onion or 4 or 5 small, chopped
  • 1 clove garlic, finely chopped
  • salt & black pepper
  • a splash of white wine/vermouth
  • about 300 gr risotto rice (I used brown)
  • about 1 litre of veg stock
  • about 1/4 tsp dried chilli flakes
  • 4 tbsp goats requeson (ricotta), normal ricotta or soft goat’s cheese
  • 1 orange, zested and juiced
  • about 50 gr grated parmesan

Put the veg stock in a small pan over a low heat. Heat the oil and 1 tbsp butter in a large pan over a medium heat and add the fennel seeds, spring onions, celery, and chopped fennel. Cook for a few minutes until softened and translucent then add in the garlic and cook for another minute. Add in the rice and stir to coat in the oil and butter. When the rice starts to turn translucent add in the wine and cook until it evaporates.

Add a ladle of the hot stock and season well with salt & black pepper. When all the liquid has been absorbed add another ladle of stock, stir or swirl the rice, wait for it to be absorbed and repeat until the rice is cooked. This should take about 18 minutes with white rice and longer with brown.

When the rice is cooked remove the pan from the heat, add the tbsp butter, parmesan, orange zest, half the orange juice and crumble over the ricotta. Stir, put the lid on and leave for 2 minutes.

Taste and add more orange juice if you think it needs it. Serve in warmed bowls garnished with a pinch of dried chilli flakes and the fennel fronds. Have a bowl of the ricotta and Parmesan on the table for people to help themselves to.

The flavour combination of the fennel and orange is really bright, slightly sweet & fresh. Together with the creaminess of the ricotta it is a deliciously rich dish, unusually reminiscent of a dessert in some ways. But don’t let that put you off. Serve it as a starter or lunch dish rather than a main course to people who appreciate different flavours and they will be left wanting more….

Mini Orange and Almond Wholemeal Bread Cakes

1 Mar

The inspiration for this recipe came from Denise at Bread Expectations. She made cute little sweet bread cakes using Panko breadcrumbs rather than flour and topped them with berries and sugar. This idea really appealed to me as I had just made a huge amount of wholemeal breadcrumbs in my new food processor. I save the ends of the wholemeal bread that I buy and freeze them. My food processor broke ages ago and I have only just replaced it so I had a huge bag full of bread waiting to made into breadcrumbs.

So what do you do with three, one litre ice cream tubs worth of wholemeal breadcrumbs? Well, I used some to make my Veggie Burgers, froze a load and I just had to try these breadcrumb cakes. It seemed like fate. I didn’t have any berries to use but what I do have is oranges. At times it seems like I have the whole of Andalucia’s orange harvest in my kitchen. Not that I’m complaining…..

The trees are beautiful to walk past every day and the oranges I have at the moment that were given to me by Rhian are so sweet and delicious. I want to make the most of them. The other trees that always seem to be growing side by side with the oranges are almonds. They obviously like to be around each other so I need no more inspiration than that……

Also Denise’s recipe called for vanilla extract. I have run out and you have no idea how difficult it is to get vanilla here. You can’t even buy that nasty vanilla essence. So I used almond extract instead and added in some ground almonds for good measure.

These little cakes are made with yeast. Now, me and yeast have issues. As in, it never does it’s thing for me. I called these cakes “mini” because they didn’t rise but I still wanted to share them with you because they are really moist, light & delicious. Denise thinks it may be because of the wholemeal breadcrumbs having less gluten than the white Panko. So, feel free to use panko or homemade white breadcrumbs if you want a rise. (Not the fine store bought kind). Whether they rise for you or not these little sweet bread cakes are definitely worth the risk…..

Mini Orange & Almond Breadcrumb Cakes

makes 12, vegetarian. Adapted from a Bread Expectations recipe

  • 1oo gr soft butter
  • 100 gr caster sugar
  • 1/2 tsp salt
  • 2 eggs
  • 2 oranges
  •  a few drops of almond extract
  • 100 gr wholemeal breadcrumbs (or Panko)
  • 50 gr ground almonds
  • 1 packet dried yeast 7 gr
  • 1 tbsp brown sugar mixed with 1/4 tsp ground ginger

Butter/oil a muffin tray or use muffin cases. Zest 1 orange. Segment both oranges over a small bowl to catch any juices. First peel the oranges with a knife on a board by cutting off the peel & pith from top to bottom all the way around. Hold the orange over the small bowl and segment the orange by cutting out each segment  in between the membranes. When you have cut out all your segments  and set them aside, squeeze the remaining membranes to release the juice into the bowl.

Add the yeast to the orange juice (there should be about 6 tbsp juice) stir it around and leave for 10 minutes to froth. Cream the softened butter, caster sugar and salt together until light & creamy then beat in the eggs one at a time until fully incorporated each time. Add a few drops of almond extract, 3/4 of the orange zest, the breadcrumbs, ground almonds and the yeast mixture when it’s had 10 minutes. Mix everything together well until you have a sticky, porridge like batter.

Half fill the 12 muffin cups with the mixture, top each with 2 orange segments and sprinkle over the brown sugar and ginger mix. Finally put some of the remaining orange zest on top. Leave the muffin tray in a warm place for an hour or until almost doubled in volume (Hopefully)!

Preheat the oven to 190 C. Bake for 15 -20 minutes until golden.

Leave to cool slightly then remove from the muffin tin and cool on a wire rack.  These little cakes are perfect for afternoon tea. So get out your best china tea set dust them with icing sugar and invite your friends round for a chat..

You can ask them how they get on with yeast……..!

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