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Posts Tagged ‘Orange’

NIGELLA LAWSON/NIGELLA’s CHRISTMAS BITES/Cranberry and orange pudding

May 13th, 2010

My Health

NIGELLA LAWSON/NIGELLA’s CHRISTMAS BITES/Cranberry and orange pudding This Nigella recipe is taken from the Christmas Special of her programme Nigella Bites. These recipes are simple and stress-free. As Nigella Says: “Christmas food is the best sort of food because it’s about proper, unpretentious home cooking. Feasting isn’t about formality: it’s about providing friends and family with good things to eat.” Serves 4-6 Ingredients * 500g cranberries (fresh or frozen) * 50g unsalted butter * 3 tablespoons sugar (for the batter) * 175g self-raising flour * half teaspoon baking powder * 120g unsalted butter, melted * 175g caster sugar * 2 eggs beaten * few drops orange oil * 30g flaked almonds * a sprinkling of demerara sugar Method: How to cook cranberry and orange pudding 1.Preheat the oven to 160C/Gas 3/325F. 2.Melt the 50g of butter in a wide saucepan and add the 3 tablespoons of sugar and the cranberries. Cook over a fairly high heat until they begin to pop a bit. 3.Take the pan off the heat while you make the batter. 4.Combine the flour, baking powder and sugar in a large bowl and add the eggs, melted butter and orange oil. 5.Mix to a smooth batter and line the bottom of a 2 pint round pie dish and then cover with the cranberries, dot with the remaining half of the mixture not worrying too much if the cranberries are not covered completely. 6.Sprinkle over the flaked almonds and demerara sugar and bake in the oven for about 45 mins to an hour, by which time the top will …

Posted in Recipe

Tags: BITES/Cranberry, christmas, LAWSON/NIGELLA's, NIGELLA, Orange, pudding

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How to Make Our Cranberry Orange Scones

May 6th, 2010

My Health

Click on www.afternoontoremember.com for more great scone recipes! Scones – 3 c. self-rising flour – 1/2 c. sugar – 1 stick unsalted butter – 3/4 c. – 1 c.buttermilk – 1/4 c. orange juice – 1/2 c. chopped cranberries (use fresh, freeze until firm and then chop in food processor) – Zest of 1 orange Glaze: – 1 c. powdered sugar – 2-3 T. orange juice Preheat oven to 400 degrees. Combine flour and sugar. Cut in butter until mixture is coarse and crumbly. Add cranberries and orange zest or peel. Add orange juice to 1/2 c. buttermilk. Stir this mixture into the flour mixture to make a soft dough. If mixture is too dry, add more buttermilk. Turn out on a floured board, form into a circle and cut into 8 pie shaped wedges. Place scones close together on a cookie sheet sprayed with vegetable oil. Bake in preheated 400 degrees oven for 12-20 minutes or until nicely browned and done — depending on your oven. Brush with glaze while still hot. Enjoy! Scones are best served warm. They can be stored in a sealed container and may be reheated in foil before serving. Makes 10-16 scones depending on the size.

Posted in Recipe

Tags: cranberry, Orange, Scones

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Orange County Personal Trainer Gets Soaked Demonstrating Squat Presses

March 25th, 2010

My Health

www.gopersonaltrainer.com This Orange County personal trainer uses his unstoppable fitness formula to tone, melt and sculpt the fat of Orange County Personal Training clients.

Posted in Fitness

Tags: County, Demonstrating, Gets, Orange, Personal, Presses, Soaked, squat, trainer

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Recipes For A Quick And Easy Meal: Orange Teriyaki Glazed Salmon Filet And Buttered Parmesan Rice

March 22nd, 2010

My Health

Busy, busy, it seems we are always busy! However, it is still possible to serve healthy, quick meals. These recipes for Orange Teriyaki Glazed Salmon Filet and Buttered Parmesan Rice show you how. Add a salad and you have a quick, easy, healthy meal to serve family and friends.

BUTTERED PARMESAN RICE

3 cups water
1/4 tsp salt, optional
1 1/2 cups uncooked long grain rice
1/2 cup butter (not margarine)
1 1/2 cups grated Parmesan cheese
1 tbsp minced fresh parsley

In a large saucepan that has a lid, bring the water and salt (if using) to a boil; stir in the rice. Reduce the heat to low, cover, and cook for 20 minutes or until tender. While the rice cooks, in a medium skillet over medium-low heat, melt the butter and cook until browned but not burned.

Place the hot rice in a serving dish and top with the grated Parmesan cheese. Pour the browned butter overall cover with foil or a plate and let stand for about 3 minutes. Sprinkle the fresh parsley over the top before serving.

Yield: 6 to 8 servings.

ORANGE TERIYAKI GLAZED SALMON FILET

1/3 cup orange marmalade
3 tbsp teriyaki marinade
1/8 tsp fresh ground black pepper
1 lb salmon filet, approximately 1-inch thick

In a small saucepan combine the orange marmalade, the teriyaki marinade, and the fresh pepper. Stir the mixture together over low heat until the marmalade is melted and the mixture is well combined. Allow mixture to cool to room temperature. Take out 3 tablespoons of sauce and set the rest aside.

Place the salmon with the skin side down in a glass baking dish. Brush the 3 tablespoons of the sauce of the top of the salmon. Marinade in the refrigerator for 20 to 30 minutes.

Prepare the grill for direct cooking by oiling the grid. Grill the salmon over medium-high heat for 5 minutes on each side or until the salmon begins to flake with a fork. Serve with the remaining sauce.

Yield: 4 servings at 283 calories, 23 g protein, and 19 g carbs per serving.

Enjoy!