Thursday, 29 January 2015

Oranger, Ginger and Lemon Grass Fruit Tea



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Oranger, Ginger and Lemon Grass Fruit Tea


Soothing, warm, citrussy, ginger spiced fruit tea

Ingredients:
  • 2 oranges
  • 100 ml water
  • 1 tablespoon honey
  • 1 inch piece lemon grass cut into small pieces
  • 1 inch piece fresh ginger grated
  • 4 orange slices for garnish

Method:

1. Peel the oranges and put them through the Optimum 600 slow juicer 2. Extract the orange juice and add it to a glass jug. Add 100ml boiling water to the orange juice and add the ginger and lemon grass. Leave to infuse for 5 minutes.3.After 5 minutes stir in the honey and strain the fruit tea into serving mugs.Garnish with orange slices and sip warm.
Details
Prep time:10 mins Cooking Time:0 minutes Total time:10 mins Yield: 2 -3 servings

The Optimum 600 is available to buy at £329.00, It comes with a 1 MONTH TRIAL - MONEY BACK GUARANTEE (includes return postage costs for UK customers) Currently it is available on special offer only £299 for a limited time using your launch special intro coupon type intro30GBP.
If you like the sound of this awesome juicer, please orders it through here.


Submitting this to:
Lets cook/create hot beverages event by simplyfood.



Sunday, 25 January 2015

Spicy Potato Wedges


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Spicy Potato Wedges


Spicy Potato Wedges witha delicious crispy coating.

Ingredients:
  • 2 large red potaotoes
  • 1/2 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon chilli flakes
  • 1/4 teaspoon smoked paprika powder
  • 2 tablespoons sour cream for serving

Method:

1. Wash the potatoes and keeping the skin on cut them into thick wedges.2.Place the potato wedges into the actifry and add 1/2 tablespoon of olive oil.Cook the wedges for 18 minutes in the actifry until they are cooked through and skins have turned crisp.3.Add the salt, Parika powder and chilli flakes and toss them around in the actifry. 4.Transfer the spicy potato wedges onto aserving plate and serve with a dollop of sour cream.
Details
Prep time:2 mins Cooking Time:18 minutes Total time:20 mins Yield:1 large portion for 2 persons


If you don't have an Actifry you can cook the wedges in a preheated oven at 180 degrees C for 25 minutes instead.
I was sent the Tefal Actifry by Tesco to review.
Other recipes using the Actifry:
Apple and Cranberry Crumble


Roasted Vegetable Wraps

Saturday, 17 January 2015

Giveaway ~Von Shef multifunctional 3 - in -1 Hand Blender


Citrusspice is just over a year old and during 2014 we had had a steady growth, Thankyou to all the visitors, readers, followers who drop by and the comments that you so generously leave to inspire us. 2014 has been a  steady year for citrusspice, we has been able to collaborate with my brands to bring some great giveaways for our readers. 2015 is going to be even better, we plan to bring you lots more mouth watering recipes, arts and crafts projects,some more technical posts and even better competitions and giveaways.

To kick start the New year 2015 citrusspice has a wonderful new give-away for our readers. Domu have been very kind and they have agreed to send one citrusspice reader a kitchen helper in the form of a VonShef Multifunctional 3-in-1 Hand Blender, This is a lovely 800W  hand blender made from  stainless Steel and includes a 500ml food processor bowl, egg whisk & 500ml Beaker

How To Enter:


Simply complete the Rafflecopter widget below to verify your entries
Entries can be via blog comment, Facebook, Twitter etc
Please read the rules they form the terms and conditions of this Giveaway
Open to over 18 years of age and UK residents only.
Closing date – 7th Feb 2015 12.00 am


How Rafflecopter works:

  • You will need to complete the mandatory entry first – usually making a blog comment. You can do this by clicking on leave a comment at the bottom of the post and leaving your reply in the comment box. Please note your comment will not show immediately as it needs to be moderated however rest assured it will appear on the site, so carry on with rest of entries.
  • Login to Rafflecopter – click to see what the question is. Make a comment answering the question on the blog.
  •  Go back to Rafflecopter and click the green button to tell me you have made a comment, this will unlock all the other options. All entries are checked to see that the mandatory question is answered, if its not all bonus entries will become void. 
  • Rafflecopter will tweet, like and follow on your behalf.
  • For information on how to find the URL of your tweet click here
  • For bonus entries you can return to this page and enter the daily bonus entries. 
  • If you are still unsure as to how Rafflecopter works please do check out this short video.



a Rafflecopter giveaway

Sunday, 11 January 2015

Mini Veggie Tarts


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Veggie Tarts


Spicy and delicious mini sweet potato and vegetable tarts

Ingredients:
  • 1 sheet of ready rolled Jusrol short crust pastry
  • 240g frozen mixed vegetables
  • 90g diced sweet potato
  • 1 teaspoon salt
  • 1/2 tablespoon light olive oil
  • 3 tablespoons passata
  • 1/2 teaspoon chilli powder
  • 1 small red onion finely chopped
  • 1/2 tablespoon turmeric powder
  • 1/2 teaspoon black pepper powder
  • 90g grated mild cheddar cheese.

Method:

1.Place the diced sweet potato and frozen vegetables in a glass dish, cover and cook in the microwave on high for 4 minutes.Whilst the vegetables are cooking, add oil to a frying pan and sauté the onions until they colour very slightly.2.Add the cooked vegetables and sauté them with the onions for 1-2 minutes.3.Add the salt, chilli powder, turmeric powder, pepper and passatta to the vegetables and cook for another 2-3 minutes until all the vegetables are cooked. 4.Remove the vegetables from the heat and leave to cool.5.Preheat the oven to 200 degrees C/ 375 degrees F 6.Unroll the pastry sheet and cut out 6 circles from it to line 6 mini loose bottom tart tins. 7.Line the tart tins with the pastry circles and prick the bottom of each one with a fork, Blind bake the 6 pastry cases for 10 minutes in the oven. 8.Remove the baked pastry cases from the oven and fill each one with the pre prepared vegetable mixture.Sprinkle each tart with some grated cheese 9. Return the tarts to the oven for 10 more minutes until the pasty cases are golden brown and the cheese is melted and slightly brown on the top. 10. Take the tarts out of the oven and let them cool slightly. Gently remove them from the cases and serve warm.
Details
Prep time:20 mins Cooking Time:25 minutes Total time:45 mins Yield:6 tarts



Submitting to:
In my VEG BOX ~Sweet Potatoes event by citrusspiceuk , guest hosted By Heidi Roberts Kitchen Talks


The Jusrol pastry I used in this recipe was bought by vouchers that Jusrol sent me  to create a recipe using their pastry.

Thursday, 8 January 2015

South Indian Style Dried Coconut Chutney


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Dried Coconut Chutney


Spicy and delicious South Indian Style Coconut Chutney.

Ingredients:
  • 90 g Dried Coconut slices
  • 2 red chillies de seeded
  • 120 g Natural Yoghurt (beaten)
  • 1/2 tablespoon light olive oil
  • 1/4 teaspoon mustard seeds
  • 1/2 teaspoon salt
  • 1 red dried chilli
  • 4-5 curry leaves
  • 1/2 teaspoon white urad dhal

Method:

1.In a frying pan dry roast the coconut slices for 3-4 minutes until they start to release a nutty fragrance and colour very slightly.2.Add the toasted coconut to the froothie blender together with the two red chillies and grind to a coarse texture.3.Transfer the coconut to a bowl and reserve a teaspoon full for garnish. To the rest of it add the salt, and yoghurt and mix well. 4.Transfer the yoghurt mixture to a serving dish.5.In a pan heat up the oil , when it is hot add the mustard seeds, urad dhal, red dried chilli and the curry leaves and wait for it all to crackle (This is called tempering).Immediately the ingredients start  to crackle, pour the tempering over the yoghurt mixture.Sprinkle the reserved coconut over the chutney too. The dried coconut chutney can be served with tortilla crisps,crisps or with any savoury snack.
Details
Prep time:10 mins Cooking Time:2 minutes Total time:12 mins Yield:1 bowl



I made my Coconut chutney in the Optimum 9400 blender, it is a great blender that will create amazing smoothies, ice creams, sorbets, smooths, nut milks in a jiffy. It also grates, slices and grinds. The Optimum 9400 is currently available at a special price of £ 329.00, it comes with a 30 day money back guarantee with free return postage of you are not totally satisfied with it. To read more about it and purchase one you can check my review here.

Sunday, 28 December 2014

Asian Sweet Corn Soup


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Asian Sweet Corn Soup


Spicy and delicious Indo Chinese flavours all blended into this wonderful warming soup.

Ingredients:
  • 240 g Frozen sweet corn kernels
  • 1 white medium onion finely chopped
  • 1 clove garlic peeled and finely chopped
  • 1 tablespoon light olive oil
  • 2 cups skimmed milk.
  • 1 medium potato peeled and diced
  • 1 tablespoon toasted white sesame seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 green chilli de seeded and chopped
  • 1 tablespoon light soya sauce

Method:

1.In a frying pan heat the oil and sauté the onions and garlic for 2-3 minutes until onion is translucent.2.Add the diced potato and cook for another 5 minutes.3.Add the sweetcorn to the potatoes and sauté for 2-3 minutes longer.4.Transfer the sweetcorn and potato mixture to the Morphy Mixture soup maker and add the salt, pepper, chilli and milk and cook for 21 minutes on smooth setting.5.Once soup is cooked open the top and add the soya sauce and give it a stir.6.Transfer the soup to serving bowls and sprinkle with the toasted sesame seeds.
Details
Prep time:5 mins Cooking Time:32 minutes Total time:37 mins Yield:Serves 4 

This soup can be made on stove top also, add the milk and spices to the pan at step 4 and continue cooking soup until potatoes are tender.Blend the soup in a blender and then add the soya sauce.


I have cooked my soup in the Morphy Richards 501012 Soup maker that was sent to me to try.The recipe post is in collaboration with Legal and General who are promoting healthy eating. My inspiration was to create a healthy soup that that would be perfect to serve after all the indulgence of rich Christmas food. This soup is perfect as a starter to any Chinese meal, for lunch or just as an appetiser in shot glasses to serve at parties.The recipe is also suitable for the 5:2 diet.

Suitable for 5-2 diet


Calories Per Serving
Carbs
Fat
Protein
Sodium
Sugar
201
34
5
9
197
28


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Submitting to:
 Lets Cook / Create Hot beverages event by simplyfood.

Sunday, 21 December 2014

Snow Man Shaped Tree Decorations


Having made Christmas Pudding and Stocking shaped decorations, I am now going to show you how to make snowman shaped tree decorations.

This activity requires adult supervision since we are using a glue gun.For young children you can use fabric glue.

You will need:

1 piece blue felt
1 piece white felt
Some silver beads / balls
Round cookie cutter
Black, orange and red felt for eyes nose and mouth
5 mm wide ribbon
Glue gun
Scissors.



How to make:

1. Place the round cutter on the white felt and draw around it .
2. Cut out 2 white circle shapes
3. Draw a cone shape from the blue felt to look like a bobble hat and cut it out.
4. From the white felt, cut out a small white circle for the hat bobble and a strip to fit the bottom of the blue cone shape.
4. Cut out two black eyes, a  orange nose and a red mouth.
5. Cut a 12 cm piece of ribbon and fold it in half.


6. Place a white circle  shape on a flat surface and glue the folded ribbon to it in the top centre to create a hanging loop.
6. Add more glue to the circle and sandwich the second white circle  on top.
7. At the top edge of the circle glue on the blue cone shape, and then glue the white trim to the bottom of the cone shape and the white bobble on the cone point. Glue a line of silver beads on the white trim on the hat.
8.Glue on the eyes, nose and mouth.
Once dry decorations are ready to hang on the tree.


You may like:
Christmas Pudding Tree Decorations.
















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