Sentences with phrase «orange and lemon peels»

His Happiness & Well Balance Soap, made with shea butter, mint, sage, dandelion, orange and lemon peels, is already a customer favorite in The Shop.

Scatter fresh orange and lemon peels or spray with citrus - scented fragrances.

I've had my batch for over a year and it still smells like citrus so I'm guessing orange and lemon peels might work better?

Add some mint extract to some, add some chopped nuts to another, and how about some fresh orange and lemon peels in the mix?

That being said, I do still keep a bottle of white vinegar with organic orange and lemon peels around the house for degreasing and descaling, I just don't use this as my all purpose cleaner.

Because I was living in Southern Germany where candied orange and lemon peel are often included in the recipe, my version contains orange and lemon zest to preserve that taste I grew to love.

Leave the dough to rest for 5 minutes, then knead in the raisins, orange and lemon peel.

Drizzle the sauce over the dish and add a little grated orange and lemon peel, along with some chopped fresh parsley (if you'd like) and serve!

This product is infused with annatto seed and grapefruit, orange and lemon peel oils.

Instead of relying on harsh chemicals, it uses powerful natural ingredients like micronized oatmeal, aloe vera, camomile, solvent - free orange and lemon peel oil, and neem oil to soothe discomfort, irritation, dryness, and itching.

Not exact matches

Liver Detox Smoothie Made with extra virgin olive oil, lemon juice, garlic, peeled ginger, orange juice, and cayenne pepper, this smoothie may sound a bit strange.

And assortment of other flavours are then added, from orange and lemon juice to orange peel and a generous helping of vodAnd assortment of other flavours are then added, from orange and lemon juice to orange peel and a generous helping of vodand lemon juice to orange peel and a generous helping of vodand a generous helping of vodka.

The «hot cross» aspect here is brought in by using mixed spice in the dough and filling along with cinnamon and mixed dried fruits (which includes currants, candied lemon and orange peel).

2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste

Ingredients Apples — 3 medium (Granny Smith recommended) Celery — 4 large stalks Ginger Root — 1 thumb sized chunk Lemon — 1/2 fruit (peeled) Orange — 1 fruit (peeled) Spinach — 1 cup packed Directions Peel the lemon and orange, but not the apples or ginger.

Garnish with strips of lemon and orange peel curled together, or for a last - minute garnish, use small wedges of lemon and orange.

Red Zinger ingredients are: Hibiscus, rosehips, peppermint, West Indian lemongrass, orange peel, natural flavors, lemon verbena, licorice and wild cherry bark.

WHAT YOU NEED (serves 4) 1 bottle red winerind of 1 orange (peeled off with a vegetable peeler) rind of 1 lemon (peeled off with a vegetable peeler) 1 cup orange juice1 cinnamon stick1 whole star anise2 cardamom pods4 cloves1 / 2 cup sugar Mix all the ingredients in an old - school camp kettle or flameproof pot, then put it over a medium - hot fire and bring to a slow simmer.Cover with a lid and simmer over low heat (slowly) for about 15 minutes, stirring occasionally until the sugar has dissolved completely.

Glazed mixed peel is a diced combination of orange peel, citron peel, lemon peel, cherries, and pineapple.

The Meyer lemon Aioli balances the dish with a little richness and pairs perfectly with the acid and honeysuckle, lemon and orange peel flavors in the wine.

I used orange zest instead of lemon, as the lemon juice I had was from my last lemon that I juiced yesterday and so no peel was left...; — RRB - Didn't do any harm though.

1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice

Do the same with the lemon and blood orange peel, but carefully slice only the outer peel, leaving the pithy whites for the next step.

Prepare the curd: while the tart shell is cooling down, place a saucepan over medium heat and add the cranberries, sugar, orange peel, and orange and lemon juices.

1/2 cup quinoa, rinsed well 1 cup of freshly squeezed tangelo or orange juice (or a mix of both) 1/4 cup water 1/4 tsp cinnamon 1/2 tsp lemon juice 1/4 large mango, peeled and diced (about 3/4 cup) 1 tbsp fresh coriander, chopped just before using 2 tbsp almonds, chopped and lightly toasted 1 tsp pure maple syrup

To make dried ground clementine peel — you can use lemons or oranges as well, but clementine peels dry much faster — simply peel a couple of clementines and let the peels dry.

Bold flavors of Rocky Mountain juniper and pine, finished with hints of lemon & orange peel, lime, black currant (Cassis), anise & coriander.

1 pound poppy seeds 1/2 cup chopped almonds 4 ounces butter 1 cup granulated sugar 1/2 cup golden raisins 1 teaspoon vanilla 1/2 cup honey 1/4 cup candied orange peel 1 teaspoon lemon zest 1 egg, beaten 2 egg whites Milk and poppy seeds for glazing

Add the raisins, orange peel, almonds and lemon zest and pulse until you have a paste.

I used lime juice instead of lemon and peeled the orange as if to do supremes, but then simply diced the orange.

2 thin - skinned oranges, washed 1 cup water 1/4 cup honey 1 tablespoon lemon juice 1/2 cup firmly packed brown sugar 3 tablespoons all - purpose flour 1/2 teaspoon ground cinnamon 1/8 teaspoon ground ginger 6 Golden Delicious apples, peeled, cored, and sliced 2 9 - inch pie crusts [RECIPE]

The pith from lemons, limes, oranges, grapefruit and to a certain extent from tangerines, clementimes, or mandarins that are difficult to peel will taste very bitter and will get increasingly bitter, the longer it's left in the fridge.

In a mixing bowl, gently toss together the pears, orange juice concentrate and lemon peel.

Filling 6 pears, cored, peeled and sliced 3 tablespoons frozen orange juice concentrate, undiluted 1/2 teaspoon finely grated lemon peel

Chutney and pan juices will add flavor to the couscous, and there are other ways to add flavor too: place one peeled and smashed clove of garlic in the bowl with couscous; add 1 tablespoon of lemon or orange juice and / or 1 teaspoon lemon or orange zest / After steaming, stir in freshly chopped parsley / The rule is 2:1 liquid to couscous — using that guide, make as much or as little as you like.

Increasingly, craft brewers embellish already citrusy IPAs with actual zest, peel or juice of grapefruits, oranges, lemons or limes creating complementary flavor profiles ideal for both the hopheads and fruit beer lovers.

Guests can also enjoy new libations from the bar menu including the Honey Thyme Old Fashioned made with Buffalo Trace bourbon, Cointreau, Amaro Montenegro, honey, fresh thyme, garnished with an orange peel; the Tincup Whiskey Sour made with Tincup Mountain whiskey, housemade sweet and sour, yuzu bitters, fresh rosemary, and meyer lemon foam; and the Huckleberry Mule made with born & bred American craft vodka, Acacia rose, grapefruit juice, cranberry juice, sugar cane, st. germaine, and elderflower foam.

Add orange zest, lemon zest, chopped nuts, peels and fruits.

Café Brûlot In Upper Chamber 2 sticks cinnamon 8 whole cloves peel of 1/2 lemon peel of 1 orange 2 whole star anise 10 dashes Regan's Orange Bitters 1 Tablespoon sugar 4 Tablespoons ground coffee 1 rosemary sprig 2 crushed cardamom pods In Lower Beaker, directly over flame 1 ounce Landy VSOP Cognac 2 ounces Cointreau Noir 5 ounces water Heat, pour into cup, savor and enjoy.

360g (3 cups, spooned and scraped) whole wheat flour 1 1/2 tsp baking powder pinch salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 375 ml (1 1/2 cups) whole milk 200g (1 cup) granulated sugar 150g (1 1/2 cups) candied, fresh or frozen cranberries 50g (1/2 cup) roughly chopped walnuts 50g (4 Tbsp) diced candied orange peel 50g (4 Tbsp) diced candied lemon peel

Savvy eaters are focused on specific varieties — whether Meyer lemons, Cara Cara oranges or Seascape strawberries — and their distinct flavor profiles along with qualities such as ease of peeling, lack of seeds or textural advantages.

Ingredients 2 cups / 330 g cooked or canned chickpeas (garbanzo beans) 1 red bell pepper, diced1 orange bell pepper, diced1 / 2 red onion, diced3 spring onions, choppedthumb - sized piece fresh ginger, peeled and grated3 / 4 tbsp sugar2 to 3 tbsp lemon juice1 tbsp cuminsalt, pepper, to taste2 to 3 tbsp chopped cilantro Directions In a bowl, mix together the chickpeas with the red bell pepper, orange bell pepper, the red onion and the spring onion.

In a small saucepan over medium - low heat, combine the olive oil, orange peel, lemon peel, bay leaves and garlic.

This terrific brunch mocktail combines multiple forms of citrus fruit: orange, lemon and mandarin orange juices, plus orange syrup and orange peel.

1/2 cup peeled and diced horseradish 1/2 cup peeled and diced garlic 1/2 cup peeled and diced onion 1/4 cup peeled and diced ginger 1/4 cup peeled and diced turmeric 1 habanero chile, split in half 1 orange, quartered and thinly sliced crosswise 1/2 lemon, quartered and thinly sliced crosswise 1/2 cup chopped parsley 2 tablespoons chopped rosemary 2 tablespoons chopped thyme 1 teaspoon black peppercorns 2 to 3 cups raw unfiltered apple cider vinegar (at least 5 % acidity) 1/4 cup raw honey, or more to taste

Add the remaining soaking water, peaches, cinnamon stick and lemon (or orange) peel.

Procedures: Stir together 1/2 cup sugar, gelatin, lemon juice and orange peel in medium saucepan.

Candied Citrus Zest: Remove zest from lemons and oranges with a vegetable peeler in long strips.

Take a copper mortar, dusted with buckwheat meal, and place in it diced red chiles, diced green chiles, two tablespoonfuls of coriander seed, a snippet of green ginger, a pinch of coarse cinnamon... a young orange leaf, a scraping of lemon peel, a clove of garlic, two large spoonfuls of molten butter, a spoonful of turmeric.

Combine cranberries, apples, sugar, lemon peel, orange peel, orange juice, and cinnamon in saucepan; bring to a boil, stirring until sugar dissolves.