Search Results for 'Orange'
Your search returned 594 recipes, 58 articles and 30 How To's.
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Kiwifruit Zinger smoothie
Nutritious and refreshing, this simple blend packs just enough bite to shake off winter ills.
Apple & kohl'slaw'
This twist on coleslaw uses Kohlrabi, a member of the healthy brassica family. Kohlrabi can be used in slaws, stirfries or...
Peach Granita
If the evening is truly summery, there couldn't be a more welcome dessert than Susie Jacobs's easily made peach granita,...
Avocado and Blueberry Salad
With only a few ingredients, this salad is quick to prepare and is a flavour sensation.
Fresh berry cups with Pimms
Combine the berries in a bowl. In a second bowl, stir together the Pimms, caster sugar and orange juice until the sugar has...
Berry coulis
Use your favourite combinations of fresh berries to make a sauce that's perfect poured over icecream or added to a glass of...
spiced stonefruit compote
Using just a little honey gives this compote a slightly tart edge, which helps balance out sweet cakes and desserts. Add more...
Spring fruit salad
Stoke up your vitamin C levels and make the most of these sunshine-coloured fruits. Citrus flavours lend themselves to...
Beetroot and apple jam (chutney)
A leg of ham served with plenty of bread, salad greens and a set of Warren Elwin’s accompaniments makes a casual buffet meal....
Jamaican jerk chicken
Have a satay party - small skewers of marinated meat make perfect finger-food. Cut your meat into 2.5cm cubes. As party food,...
Sealord SUGGESTS
Crispy Noodle Salmon Salad
Summer salad with crunchy noodles for that something out of the ordinary. Whip this up in no time at all. Recipe by Nicola Hudson
Fresh berry cups with Pimms
Serve the fresh berry cups in small cut crystal glasses or use martini glasses. Place a silver teaspoon on the side. Use...
Raspberry and vanilla yoghurt sauce
With time being precious in December I’ve included a delicious show-stopping sauce that you can whisk up in a few seconds. This...
Mock Cream Filling
Mix the cornflour with a little cold milk. Heat the remaining milk. Combine a little warm milk with the cornflour mixture,...
Bacon and egg salad
Good quality, free-range eggs and bacon are the secret to this simple meal.
Apricot napoleon with almond praline
Frozen pastry is a handy option for impressive desserts. I prefer to buy the frozen flat sheets as then you don’t have to worry...
Chicken liver pate
You can seal your pate with clarified butter. To do this, melt unsalted butter in a pot — the milk solids will separate from...
Jaffa lime pie
Ooh la la! Make the most of in-season citrus with this pie, best served chilled with chantilly cream.
Articles
DRINK TO THAT: Whisky - large measures of small tragedies
Of all the small tragedies that followed the big one in Christchurch, perhaps one of the most keenly felt losses for the...
DRINK TO THAT: Pimm's - fill thy cup with delicious fruit
It’s rare enough to find an Irishman like myself praising the English, but I have to bite the bullet and do just that. Not...
Sanitarium SUGGESTS
Citrus
Lemons, oranges, tangerines, clementines, limes, grapefruit, pomelos, and kumquats are all examples of the citrus tribe. When...
CHEERS: A weighty problem
Don Kavanagh defends full-strength beer over light brews or calorific OJ. No one who met me would ever accuse me of missing...
DRINK TO THAT: Liqueur - Sweet taste of success and the bitter truth
Liqueurs — even the name sounds thick, rich and sweet. But are they glutinous, fruit-based sugar syrups, or is there something...
Wendyl Wants to Know: Sugar and spice and most of it nice
When you're a grandmother, you have to have a lolly jar. It lives in your pantry and your granddaughter sticks her little hands...
All in a day's work: Emma the high school student
Emma the 16-year-old high school student Emma, like a lot of other teens, often skips breakfast and eats dinner late because of...
CHEERS: Stretch the boundaries
Independent brewers are making fine beers. Don Kavanagh’s interest is piqued. AS THE midwinter Christmas season approaches, a...
CHEERS: Pa rum pa pum pum
Tasting 50-year-old rum is a privilege and a joyous event, finds Don Kavanagh. IT ISN’T every day you get to drink something...
ARTISANS: The perfect late-afternoon sipper
Summer is nearly here and those afternoons stretching into warm nights mean one thing: it’s the season of the perfect gin and...
Wendyl Wants to Know: Artificial cherries unwelcome in Xmas fruit mix
Tasti Fruit Mix - 400g for $3.79 As Christmas approaches, the demand for dried fruit to make mince pies or Christmas cakes and...
Wendyl wants to know: What's in those Choco-ades?
This biscuit is a testament to the power of Facebook. If it hadn't been for Kiwi mum Amber Johnson who started a Facebook page...
Focus on: health benefits of chillies
Adding chillies to your meal does more than just up the ante on the heat scale. Compared to the humble orange, chillies are an...
DRINK TO THAT: Wine - In praise of a light white
The summer holiday period can be tough going sometimes, with plenty of parties, functions and barbies to attend, as well as the...
DRINK TO THAT: Vodka - In the spirit of friendly rivalry
I have a friend, you’ll be surprised to hear, who likes a drink. We’ll call him John (since that’s his name) and the drink he...
CHEERS: Shakers at the ready
Great summer cocktails need fruity juice, and Don Kavanagh’s found two beauts. AH, THE longest-awaited long weekend of the year...
All in a day's work: Adrienne the Nurse
Adrienne the nurse Sixty-three-year-old Adrienne works in a very busy post anaesthetic unit. Her job involves lots of walking...
CHEERS: Good to the core
Cider is making a welcome comeback. Don Kavanagh raises his glass. I LOVE my work sometimes. I had to try 24 different ciders...
How To's
Reinventing the screwdriver
A few weeks ago you wrote about sarsaparilla and I remembered that ghastly screwdriver cocktail we used to drink. If we didn’t...
Peter Gordon: Christmas with a new twist
We have this family debate every Christmas, where some of us love the traditional ham/turkey/Xmas pud combination and others...
Cooking with Cointreau
Dear Simon I've got a bottle of Cointreau in the cupboard left over from Christmas. Can I cook with it? Heather, Masterton Dear...
Winter pudding recipe tips
From our readers... I would like to share my favourite topping for winter puddings – fruit. I use apples, berries, apricots and...
Moist turkey trick
How can I stop the turkey drying out? Firstly, and most importantly, save yourself a lot of stress by making sure your turkey...
Delicious smoothie ideas
My favourite juice shop recently closed down and I miss it so much I’ve gone out and bought a blender. What are some smoothie...
Autumn seasonal produce ideas
I wondered what you are most looking forward to in terms of autumn harvests? I’d like to extend the family’s palates a...
Get Fruity
My family loves a sweet crumble on a Sunday night. I regularly do apple, as my mother did, and occasionally add frozen berries...
Peter Gordon: Blood beneath an edible skin
Blood oranges have been something I've wanted to try for a while as they look unique. Do you know where you can buy them in the...
How to: hollandaise sauce
Hollandaise sauce At first glance, making hollandaise sauce can look tricky but it is completely achievable if you follow a few...
How to make carrot jam
Have you ever heard of making carrot jam? My grandmother used to make it and apparently her family used to eat it on toast. I...
Edible flowers and the meaning of chiffonade
Can you tell me some flowers that are edible? I know some can be, but I’m not sure which ones and I don’t want to make a...
Perfect pasta sauce and carrots
My tomato-based sauce always goes thin and watery when I add the pasta. Are there any tricks of the trade to get around this? ...
Peter Gordon: The secret to a perfect steak
What's the best way to cook a steak so it's tender but not over cooked. I don't like blood in the middle, but still want it...
Peter Gordon: Infusing olives with flavour
I have a small olive grove on my section, and they are now producing well. What's the best way to cure olives after harvesting?...
Peter Gordon: The good oil on frozen desserts
What is the difference between a sorbet, a frozen sherbet and a fruit ice? And gelato has egg and cream in it, so what makes it...
Peter Gordon: Cure for a raw fish dish
I've seen various instructions about how long you should marinate fish in lemon juice for ceviche or raw fish salads - some for...
Peter Gordon: Pigging out on pork chops
My pork chop problem: my parents raise a free-range pig each summer. They have got lovely loin chops still on the bone but we...