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recipe

ORANGE SCONES

ORANGE SCONES

Course Breakfast, Dessert

Ingredients
  

  • 2 ½ cups self-raising flour
  • 1 pinch salt
  • 1 tbsp butter
  • 1 tbsp sugar
  • 1 tbsp orange rind grated
  • 1 orange juiced
  • ½ cup milk
  • sugar cubes halved

Instructions
 

  • Set oven to 230°c and preheat a baking tray.
  • In a large bowl, sift flour and salt together, then rub in the butter.
  • Once combined, add sugar and orange rind
  • Squeeze the juice from an orange, then measure 1/3 ofa cup and add it to the milk. Stir this liquid into the dry ingredients, making a soft dough.
  • Turn onto a floured surface, and knead lightly – be careful not to overwork the dough.Roll the dough out into your desired thickness and cut into 3 to 4cm rounds.
  • Dip the halved sugar cubes into the remaining orange juice, then press into the top of each scone.
  • Sprinkle preheated tray lightly with a little flour, and place scones onto it close together. Bake for 12 to 15 minutes. Serve warm with dollops of cream and your favourite jam!
recipe

ORANGE LEMONADE

ORANGE LEMONADE

Prep Time 20 mins
Course Drinks

Ingredients
  

  • 1 ¾ cups sugar
  • 2 ½ cups water
  • 1 ½ cups lemon juice
  • 1 ½ cups orange juice
  • 6 cups water for serving
  • 2 tbsp lemon zest grated
  • 2 tbsp orange zest grated

Instructions
 

  • In a large saucepan, combine sugar and water and stir over medium heat until all the sugar is dissolved. Remove from heat and let cool slightly.
  • To the saucepan, stir in citrus zests and juices. Let stand, covered, for 1 hour.
  • Strain syrup from the saucepan and into a bottle that you can cover and refrigerate until cold.
  • To serve, fill glasses or a jug with equal amounts of fruit syrup and water. Add ice and enjoy!
recipe

CITRUS-MARINATED CHICKEN

CITRUS-MARINATED CHICKEN

Prep Time 4 hrs
Cook Time 20 mins
Course Main Course

Ingredients
  

  • 6 chicken thighs
  • ½ cup lemon juice
  • ½ cup orange juice
  • 6 garlic gloves
  • 2 tbsp canola oil
  • 1 tsp salt
  • 1 tsp ground ginger
  • 1 tsp dried oregano
  • ¼ tsp pepper

Instructions
 

  • Combine all the marinade ingredients in a large resealable plastic bag.
  • Add the chicken thighs and seal the bag. Gently massage the marinadeinto the chicken pieces, turning to evenly coat. Refrigerate for at least 4 hours.
  • Grill chicken, covered, over medium heat for 5 to 7 minutes on each sideor until cooked through.
recipe

CANDIED CITRUS PEEL

CANDIED CITRUS PEEL

Bright-Eyed Baker
Prettyup fruit cakes, muffins, or an afternoon cheese board with this simple recipefor candied orange peels.
They’regluten-free, dairy-free and can be kept for 6 to 8 weeks in an airtightcontainer.
Plusof course, they’re yum!
Prep Time 2 hrs
Course Dessert

Ingredients
  

  • 4 large oranges
  • granulated sugar
  • 100 g dark chocolate

Instructions
 

  • Firstly, cutthe oranges into 8 wedges, then cut out the flesh. Leave about 5mm thickness ofpeel and pith. Then cut each wedge into 3 – 4 strips.

  • Put the peel ina pan and cover with cold water. Bring to the boil, then simmer for 5 mins.Drain, returnto the pan and re-cover with fresh water. Bring to the boil, then simmer for 30mins.

  • Set a sieveover a bowl and drain the peel, reserving the cooking water. Add 100g sugar toeach 100ml water you have. Pour into a pan and gently heat, stirring todissolve the sugar.
  • Addthe peel and simmer for 30 mins until the peel is translucent and soft. Leaveto cool in the syrup, then remove with a slotted spoon and arrange in 1 layeron a wire rack set over a baking sheet. Put in the oven at the lowest temperaturesetting for 30 mins to dry.
  • Sprinkle alayer of sugar over a sheet of baking paper. Toss the strips of peel in thesugar, a few at a time, then spread out and leave for 1 hour or so to air-dry.
recipe

QUICK & EASY ORANGE CAKE

QUICK & EASY ORANGE CAKE

SHIRAN DICKMAN
Get busy in the kitchen with this Easy OrangeCake recipe. It uses freshly squeezed orange juice and zest to give this cake abeautiful burst of orange flavour!
Cook Time 50 mins
Course Dessert

Ingredients
  

  • 2 1/2 cups plain flour
  • 2 1/2 tsp baking powder
  • 4 large eggs
  • 1 1/2  cups granulated sugar
  • 1 cup canola or vegetable oil
  • 1 1/4 cups  orange juice freshly squeezed
  • orange zest 3-4 oranges
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9x 13-inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.

  • In a mediumbowl whisk together flour and baking powder. Set aside.

  • In a mixerbowl, whisk together eggs and sugar on high speed until pale and fluffy, about5 minutes.
  • On low speedand with the mixer running, add oil slowly until combined. Add orange juice,zest, and vanilla extract and keep whisking slowly until combined.
  • Add flourmixture and whisk just until combined. Be careful not to overmix.

  • Pour batterinto prepared pan/pans. Bake for 50 - 60 minutes for the bundt pan or 40 - 50minutes for the loaves or until a toothpick inserted into the centre of thecake comes out clean. If the top is browning quickly while baking, coverloosely with aluminium foil. Allow cake/cakes to cool completely on a wirerack.
recipe

MANDARIN AND ROCKET SALAD

MANDARIN AND ROCKET SALAD

Light yet full of colour!
Thishealthy and full of vitamin salad is the perfect combination of sweet and tangyflavours. 
Time tospoil your taste buds with Moora’s mandarins.
Prep Time 10 mins
Course Salad
Servings 4 people

Ingredients
  

  • 2 mandarin oranges
  • 150 grams baby rocket leaves
  • 1 cup thinly sliced shallots
  • 1/4 cup almonds
  • 1/4 cup reduced-fat blue cheese crumbled
  • 1 tbsp balsamic Vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp fresh tarragon chopped
  • 2 tbsp olive oil

Instructions
 

  • In a large bowl, combine mandarinswith rockets, shallots, almonds and blue cheese; set aside.
  • Add vinegar, mustard and tarragon toa small bowl with orange liquid; salt and pepper to taste. Whisk until wellcombined. While whisking, slowly drizzle olive oil into dressing; continue whisking until well combined.
  • Toss salad with vinaigrette; serve immediately. Enjoy!
     
recipe

CREAMSICLE CHIA SEED PUDDING

CREAMSICLE CHIA SEED PUDDING

Marisa Moore
Rich in protein, fibre and allthose healthy essential omega-3 fatty acids, this recipe will become a favouriteon your breakfast menu. You can easily make it dairy-free too, making it agreat choice for vegans as well!
Prep Time 4 hrs
Course Breakfast
Servings 1 people

Ingredients
  

  • 1/4 cup unsweetened coconut milk or skimmedmilk
  • 1 cup orange segments, pith removed plus more for topping
  • 1/8 tbsp vanilla extract
  • 1 tbsp honey optional
  • 1/4 tbsp orange zest

Instructions
 

  • Puree the milk,orange segments, vanilla extract, and honey (if using) in a blender until smooth.
  • Stir the orangepuree and chia seeds in a medium bowl. Let sit for 5 minutes. Stir again tomake sure the chia seeds are evenly distributed. Refrigerate overnight or atleast 4 hours.
  •  Once the puddingis set, stir in the orange zest or use it for garnish. Portion into an individual jar or easy grab and go breakfasts, snacks, or healthy desserts.
recipe

ORANGE HOT CHOCOLATE

ORANGE HOT CHOCOLATE

Nothing says comfort and cosy more than a mug of hot chocolate,and an orange hot chocolate is even better! Vitamin C enriched and yummy and scrummy. Plus you can easily make it vegan too by substituting the milk andcream for a dairy-free alternative.
Prep Time 10 mins
Course Drinks
Servings 4 people

Ingredients
  

  • 4 cups whole milk (almond or coconut milk for a vegan option)
  • 5 tbsp sugar or to taste
  • 6 - 7 tbsp unsweetened cocoapowder
  • zest of one orange
  • pinch of salt

Instructions
 

  • To a saucepan, add one cup of milk, the unsweetened cocoa powder,sugar, orange zest and salt. Stir to combine and heat to a simmer.
  • Once simmering, add the rest of the milk and gently warm (do notboil).
  • Remove from heat and pour into a mug.
  • Serve the hot chocolate in small cups topped with garnishes ofyour choice. Whipped cream, extra chocolate and orange zest is always a winner!
recipe

WINTER SPICE ORANGE TEA

WINTER SPICE ORANGE TEA

Anjana Devasahayam
Cinnamon, cardamom and orange…. Nothing can go wrong with this simple and spicy hot beverage. Perfect for winter nights and to keep all those colds and flus at bay.
Prep Time 10 mins
Course Drinks

Ingredients
  

  • 2 cups water
  • 1 stick cinnamon
  • 4 cardamom pods crushed
  • 1/2 cup orange juice
  • Honey to taste

Instructions
 

  • In a saucepan bring water, cinnamon and cardamomto a boil over medium heat.
  • Remove from heat and add tea. Cover and let steep for 4-5 minutes before straining.
  • Fill tea mugs or glasses two-thirds with the hottea and top with fresh orange juice.
  • Add honey to taste and serve immediately.
recipe

ORANGE & CASHEW OVERNIGHT OATS

ORANGE & CASHEW OVERNIGHT OATS

Nadia Felsch
Get your day off to a goodstart with this healthy recipe for orange and cashew overnight oats. High in fibre,protein and calcium, prepare it in a big batch and store in an airtightcontainer in the fridge for up to 5 days. Easy!
Cook Time 5 mins
Resting Time 8 hrs
Course Breakfast

Ingredients
  

  • 1/2 cup rolled oats
  • 1 tbsp cashews roughly chopped
  • 1/2 orange juice
  • 1/4 cup greek yoghurt
  • 1/2 tsp orange rind finely chopped
  • 1/2 tsp cinnamon

Instructions
 

  • Mix oats, cashews, orange juice, yoghurt, orange rind and cinnamon in an airtightcontainer or jar and stir to combine. Pop into the fridge overnight.
  • In the morning, remove from container and add to a bowl. Top with slices of orangeand more cashews, or any combination of nuts, seeds or fruit as you wish;coconut and honey also works a treat!
recipe

DAIRY-FREE COCONUT CREPES WITH ORANGE SAUCE

DAIRY-FREE COCONUT CREPES WITH ORANGE SAUCE

The Healthy Che
Typically known as CrepesSuzette, these dairy-free coconut crepes are good any time of the day.Breakfast, brunch, lunch or dessert, you really can’t go wrong!
Course Breakfast

Ingredients
  

Coconut Crepe Batter

  • 4 eggs
  • 1/2 cup coconut milk
  • 1/4 cup coconut flour
  • 1 tbsp arrowroot(or substitute with cornflour)
  • Pinchof salt

Orange Sauce

  • 2 oranges– juiced
  • 1 Zest of 1 orange
  • 1 tbsp vanillaextract
  • 2 tbsp maplesyrup or honey
  • 1 tbsp dairy-freebutter

Instructions
 

  • Tomake the batter, combine eggs, coconut milk, coconut flour, arrowroot and saltin a bowl and whisk until smooth and creamy. Allow to rest for 5 minutes.
  • Heat a frying pan over medium heat with a little oil of yourchoice. Add batter to pan, tilting so that the batter coats the pan evenly.Cook for 1 – 2 minutes on each side or until golden. Set aside in a warm placeand repeat until all batter is used.
  • Tomake the sauce, combine orange juice, orange zest, vanilla and maple syrup in a ucepan. Simmer for a few minutes over a medium heat until slightly thickened.Add the butter and whisk until shiny and glossy.
  • Toserve, place warm crepes onto serving plates, drizzle with orange sauce and topwith fresh orange segments and cream or yoghurt.
recipe

Whole orange cake

With less than ten ingredients this whole orange cake with citrus icing is super easy to make and is the perfect way to treat yourself, as well as your guests.

Ingredients

1 (240g) whole orange

200g butter, melted

3 eggs, lightly beaten

1 cup (220g) caster sugar

1 1/2 cups (225g) self-raising flour

 

Citrus icing

1 (240g) orange

1 cup (160g) icing sugar mixture

1 tsp boiling water

 

Method

Preheat the oven to 180°C (160°C fan-forced). Grease a deep 20cm cake pan, line base with baking paper.

Wash and dry orange; cut into quarters and remove seeds. Process in a small food processor until pulpy.

Transfer orange to a medium bowl, stir in butter, eggs, sugar and sifted flour until smooth. Pour mixture into prepared pan. Bake for about 40 minutes or until cooked when tested. Stand for 10 minutes before turning onto a wire rack to cool.

To make citrus icing, use a zester to remove strips of rind from the orange – you will need 2 tsp. Squeeze juice from fruit – you will need 4 tsp orange juice. Sift icing sugar into a bowl; stir in juices and enough water to make a smooth paste. Stir in rind.

Pour icing immediately over cake; stand until set.

 

Moora Citrus