- 8 oranges
- 250 g sugar caster or granulated
- 300 ml water
- Peel the rind from two oranges very thinly. Cut into narrow strips and plunge into boiling water for 5 minutes. Drain and rinse in cold water.
- Remove the pith and peel from all the oranges. Slice horizontally and remove any pips. Reassemble the layers of each orange and fasten together with a cocktail stick.
- Put the sugar and 1/4 pint (150 ml) water in a saucepan. Dissolve over a low heat, and then bring to a boil. Boil until the syrup changes to a golden brown.
- Remove pan from heat and pour in the rest of the water immediately, taking care that it does not splash. Heat again slowly to dissolve the caramel.
- When cold, pour over the oranges and garnish with the orange rind.
Calories: 183kcal | Carbohydrates: 47g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 237mg | Fiber: 3g | Sugar: 43g | Vitamin A: 295IU | Vitamin C: 70mg | Calcium: 52mg | Iron: 1mg
Cream of Asparagus Soup
A delicious soup, greta for the aspargus that is not as tender for eating whole.
Servings 4 people
- hand blender
- 25 g butter
- 1 clove garlic
- 1 kg asparagus
- Salt and pepper
- 50 cl broth
- 15 cl heavy cream plus more for garnishing
- chives chopped for garnish
- Trim asparagus ends, then cut into 1 “ pieces
- In a heavy bottomed pan, melt butter
- Add butter and minced garlic, cook until smelling delicious, about 1 minute
- Add asparagus and a little salt and pepper, cook until golden- about 5 minutes
- Add broth and simmer until the asparagus is soft but still green, about 10 – 12 minutes
- Using a blender, puree the soup
- Taste and season if needed
- If serving straight away, ladle in to bowls and swirl some cream on top, sprinkling the chives on the soup
- If serving later, warm the soup up, then serve as above
This soup is a wonderful way to use up the aspargus that is getting thick and would not be tender enough to use whole for eating. If you use vegetable broth this is a great vegetarian recipe and adding no cream makes it vegan as well
Calories: 109kcal | Carbohydrates: 10g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 101mg | Potassium: 505mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2128IU | Vitamin C: 14mg | Calcium: 60mg | Iron: 5mg
Perky Perky Coffee Liqueur
A delicious coffee liqueur that will be a bit hit at parties
- 1 lt glass jar
- 110 g coffee beans I use Perky Perky
- 75 cl rum
- 1/2 vanilla pod
- 110 g sugar brown adds an extra depth
- Clean and dry the glass jar
- Combine all the ingredients into the jar
- Leave for a week to infuse, then taste the flavour
- If the coffee strength is acceptable to you, you can decant it, if not leave it for another week
- Decant into smaller bottles. Make sure the bottles are clean and dry before you fill them up
This recipe allows you to use rum or vodka. The strength of the coffee bean has a huge effect on the finished drink. Using a good quality bean will make all the difference. If you like a richer flavor use dark rum instead of vodka or white rum, use brown sugar and you can add a cinnamon stick to the infusing stage. If you want to purchase some Perky Perky coffee you can go to the website here. If you use the code TAMZIN at checkout you will get 20% of your first order.
Calories: 2056kcal | Carbohydrates: 101g | Fat: 1g | Sodium: 8mg | Sugar: 100g | Iron: 1mg