Orange Flan – flan de naranja From ‘The food of Spain’ by Claudia Roden (p436)
Serves 8 600ml fresh orange or clementine juice (I used Charlie’s) 125g sugar 10 large egg yolks 2 large eggs
Heat the juice with the sugar in a saucepan over a low heat and stir to dissolve the sugar. Beat the egg yolks and whole eggs lightly with a fork in a large bowl. Then gradually add the citrus juice beating between additions. Ladle the mixture into 8 x175ml ramekins. Place the ramekins in a large shallow baking tray and pour boiling water to come halfway up the sides of the ramekins. Bake in a pre-heated oven (150C) for about 30 minutes or until the custard sets. Take the ramekins out of the dish and cool. Then cover with glad-wrap and chill in the fridge until needed.
Fresh summer beans with walnuts, beetroot and mint
Annabelle’s recipe selection is from an old Cuisine and the review of these recipes is as follows. The summer beans/walnuts/beetroot and mint salad was a great combo of textures and flavours and would make again. The tomato / red capsicum salad, I thought so so and would not make again. Serves 10 1kg green beans 75g fresh walnuts 200g baby beetroot 1/2cfresh mint finely chopped 3tblspn virgin olive oil salt and pepper to taste Bring a pot of salted water to the boil, plunge the beans into the water cook for 2minutes, then immediately run under very cold water until cool. Place the beans in a bowl of iced water until they are needed. (This helps them retain their colour. Roast the walnuts in preheated 160 o oven for 5 minutes .so they develop a crunchy flavour. Set aside to cool. Trim the leaves from the beetroot and place in a saucepan with water to cover. Bring to the boil and then leave to simmer until tender- this will depend on the size of the beetroot (small beetroot takes about 25 minutes to cook through, while larger ones can take up to an hour). Cool and cut into smaller pieces if necessary. To serve drain the beans and place on a serving platter. Toss the walnuts and beetroot on top, scatter over the mint and drizzle the oil over the salad. Sprinkle with salt and pepper top taste.
Tomato & red capsicum salad with red onion and lemon/oregano 3 large red capsicums 2tblspns virgin olive oil 6 large tomatoes 1 large red onion zest 1 lemon 4tblespn lemon infused olive oil salt pepper fresh oregano sprigs to garnish
Trim stalks and ribs from capsicums, cut into long strips. Heat the oil in a frying pan and over a gentle heat, allow the capsicums to soften and brown slightly. This should take about 20 minutes. Cool. Slice the tomatoes thickly and arrange on the platter. Place cooled capsicum on top. Slice the red onion as thinly as possible and scatter this over the tomatoes and capsicums, with lemon zest . Drizzle the lemon infused olive oil over the salad season with salt and pepper to taste. Decorate with sprigs of oregano.
Orange Flan – flan de naranja
ReplyDeleteFrom ‘The food of Spain’ by Claudia Roden (p436)
Serves 8
600ml fresh orange or clementine juice (I used Charlie’s)
125g sugar
10 large egg yolks
2 large eggs
Heat the juice with the sugar in a saucepan over a low heat and stir to dissolve the sugar. Beat the egg yolks and whole eggs lightly with a fork in a large bowl. Then gradually add the citrus juice beating between additions. Ladle the mixture into 8 x175ml ramekins. Place the ramekins in a large shallow baking tray and pour boiling water to come halfway up the sides of the ramekins. Bake in a pre-heated oven (150C) for about 30 minutes or until the custard sets.
Take the ramekins out of the dish and cool. Then cover with glad-wrap and chill in the fridge until needed.
Fresh summer beans with walnuts, beetroot and mint
ReplyDeleteAnnabelle’s recipe selection is from an old Cuisine and the review of these recipes is as follows. The summer beans/walnuts/beetroot and mint salad was a great combo of textures and flavours and would make again. The tomato / red capsicum salad, I thought so so and would not make again.
Serves 10
1kg green beans 75g fresh walnuts
200g baby beetroot 1/2cfresh mint finely chopped
3tblspn virgin olive oil salt and pepper to taste
Bring a pot of salted water to the boil, plunge the beans into the water cook for 2minutes, then immediately run under very cold water until cool.
Place the beans in a bowl of iced water until they are needed. (This helps them retain their colour.
Roast the walnuts in preheated 160 o oven for 5 minutes .so they develop a crunchy flavour. Set aside to cool.
Trim the leaves from the beetroot and place in a saucepan with water to cover. Bring to the boil and then leave to simmer until tender- this will depend on the size of the beetroot (small beetroot takes about 25 minutes to cook through, while larger ones can take up to an hour). Cool and cut into smaller pieces if necessary.
To serve drain the beans and place on a serving platter. Toss the walnuts and beetroot on top, scatter over the mint and drizzle the oil over the salad. Sprinkle with salt and pepper top taste.
Tomato & red capsicum salad with red onion and lemon/oregano
3 large red capsicums 2tblspns virgin olive oil
6 large tomatoes 1 large red onion
zest 1 lemon 4tblespn lemon infused olive oil
salt pepper fresh oregano sprigs to garnish
Trim stalks and ribs from capsicums, cut into long strips. Heat the oil in a frying pan and over a gentle heat, allow the capsicums to soften and brown slightly. This should take about 20 minutes. Cool.
Slice the tomatoes thickly and arrange on the platter. Place cooled capsicum on top.
Slice the red onion as thinly as possible and scatter this over the tomatoes and capsicums, with lemon zest . Drizzle the lemon infused olive oil over the salad season with salt and pepper to taste. Decorate with sprigs of oregano.