If you don't want to use the orange liqueur, you can substitute 1 to 2
teaspoons of orange juice.
If too thick, add 1 to 2 more
teaspoons of orange juice.
Finally, add 2
teaspoons of orange juice, mix and check the consistency.
Add the 2 tablespoons of the oil, 1 1/2
teaspoons of the orange zest, and 1 teaspoon of the fennel seeds and toss to coat the vegetables.
For a stronger citrus flavor,
a teaspoon of orange zest stirred into the filling will do the trick.
I suppose cinnamon would do as well) and
a teaspoon of orange blossom water.
If you choose to glaze the cake, put the confectioner's sugar in a small bowl, pour in
a teaspoon of orange juice, and whisk it in with a fork to form a smooth paste.
1/2 cup of all - purpose flour (King Arthur) 1/4 cup of whole wheat flour (King Arthur) 1/3 cup of dark cocoa powder 1/2 tsp of baking powder 1/4 tsp of salt 3 oz of dark chocolate (chopped) 3 tbl of butter 1/4 cup of brown sugar 1/4 cup sugar Zest of one orange 2 tablespoon of Chobani (vanilla) 2 eggs 1
teaspoon of orange juice (from the orange you zested) 1 teaspoon vanilla extract
I only used 1/2 the orange for juice and added about 1
teaspoon of orange marmalade to the juice because I was concerned it would be too soupy.
1/4 cup of a better quality balsamic vinegar 4 tablespoons of fresh orange juice 1
teaspoon of orange zest 2 teaspoon olive oil Pinch of salt
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1 tablespoon of cocoa powder 2 pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1 tablespoon of maple syrup 1/2 teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1
teaspoon of orange zest 1/8 teaspoon of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons of confectioners» sugar 1/4 teaspoon of rose water 1/4 teaspoon of cardamom some (optional) toppings: 1 / 4 cup of cacao nibs 1 tablespoon of dried edible rose petals METHOD
To enhance the orange flavor, you can add 1
teaspoon of orange extract.
Added about a half
teaspoon of orange oil.
Keep half
a teaspoon of the orange zest back, as you will be putting it on top later.
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1 tablespoon of cocoa powder 2 pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1 tablespoon of maple syrup 1/2 teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1
teaspoon of orange zest 1/8 teaspoon of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons of confectioners» sugar 1/4 teaspoon of rose water 1/4 teaspoon of cardamom some (optional) toppings: 1 / 4 cup of cacao nibs 1 tablespoon of dried edible rose petals METHOD
I've also put in an option for adding
a teaspoon of orange extract to the truffles.
Not exact matches
Kuchen Ice - Cream 2 cups raw cashews — soaked overnight 2 cups meat
of fresh young Thai coconut 1 cup freshly squeezed apple juice 3/4 cup agave syrup or another sweetener
of choice zest
of 2
oranges 2
teaspoons ground cinnamon 1/2
teaspoon ground nutmeg 1
teaspoon ground ginger 3/4 cup coconut oil
1/2 cup whipping cream 1/4 cup granulated sugar 6 ounces imported white chocolate (such as Lindt), coarsely chopped 5 large egg yolks, room temperature 3
teaspoons grated
orange peel 4
teaspoons Grand Marnier 5 large egg whites, room temperature Pinch
of cream
of tartar 2 tablespoons granulated sugar 2 ounces imported white chocolate (such as Lindt), coarsely chopped Powdered sugar
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1
teaspoon baking powder 1
teaspoon baking soda 2
teaspoons ground cinnamon 1
teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest
of 1 organic
orange 1⁄4 cup / 60 ml unsweetened applesauce 1
teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 2
teaspoons ground cinnamon 1/2
teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2
teaspoons vanilla extract zest
of 1
orange 1/4 cup freshly squeezed
orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1
teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest
of 2 medium blood
oranges 1/2
teaspoon cardamom 1/4
teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1
teaspoon vanilla extract 4 oz
of dark chocolate (make sure to use certified gluten free if that is a concern)
Dressing: Juice and zest
of one organic
orange (about 1/4 to 1/3 cup juice) 3 tablespoons argan oil 2
teaspoons cinnamon 1
teaspoon cumin 3 tablespoons chopped fresh mint pinch
of sea salt
Start by pureeing 1 1/4 cups
of fresh ricotta, 1/2 cup cane sugar, 3/4
teaspoon vanilla, 1
teaspoon orange zest and a pinch
of coarse salt.
I don't measure anything, but rough estimates are half an
orange, half a cup
of frozen Wild Blueberries, small handful
of frozen cherries and frozen cauliflower, a big medjool date, frozen spinach, about a tablespoon
of peanut butter, a
teaspoon of hemp seeds, a collard green, a few slices
of zucchini, a celery stalk, sprinkle
of cinnamon, and almond milk to blend.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2
teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1
teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet
oranges * 2
teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
12 - ounce bag
of cranberries, bruised ones discarded, rinsed and drained 1/2 cup honey 1 tablespoon brown sugar 2 - to 3 - inch cinnamon stick 4 green cardamom pods 1/4
teaspoon ground nutmeg 1/8
teaspoon ground cloves Zest from 1
orange, about 1 tablespoon 2 tablespoons finely chopped candied ginger 1 tablespoon Grand Marnier, optional
4 to 6 big handfuls
of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2
teaspoons fine - grain sea salt 1 medium
orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big pinches
of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
1 12 - ounce bag
of fresh cranberries 1 1/2 cups (12 ounces) sugar 1/3 cup water 1 star anise 2
teaspoons orange zest 2 1/2 ounces bittersweet chocolate (60 - 72 % recommended), finely chopped
In the mug, squeeze the juice
of the
orange, add the saffron, a
teaspoon of salt and top up with hot water to make a mug full.
1 sweet potato, very thinly sliced 1
teaspoon Olive Oil Dash
of cayenne pepper Dash
of chili powder 3 mini sweet red and / or
orange peppers, sliced 1/4 white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1
teaspoon chopped fresh cilantro
ingredients: for the cake: 4 tablespoons (55 grams) unsalted butter, softened 3/4 cup (150 grams) granulated sugar 1
teaspoon cinnamon 1/2
teaspoon ginger 1/4
teaspoon nutmeg zest
of 1
orange 2 eggs 1 cup (120 grams) flour 1 1/2
teaspoons baking powder 1/4
teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams) milk
1 lb
of frozen Cape Cod Select Cranberries 1 cup sugar 1/4 cup honey 2
teaspoons chopped ginger (fresh) Zest from an
orange.
Juice and zest
of one
orange, about 6 tablespoons 2/3 cup extra virgin olive oil 1 - 2
teaspoons freshly grated ginger 1
teaspoon cumin salt and pepper to taste
Squeeze a bit more
orange juice on the salad and drizzle just a
teaspoon of olive oil over all.
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2
teaspoon baking powder 1/8
teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest
of 1 large
orange 1
teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
Frosting Version # 2 2 cups powdered sugar 2 tablespoons water / juice / rice / soy / cow's milk 1/2
teaspoon vanilla extract or a drop or two
of mint or
orange, etc. extract
Make, bake and cool cake as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4 cups
of orange juice mixture in place
of the water and add 1 1/2
teaspoons orange peel along with egg whites.
1/2 cup olive oil 1/4 shallots, minced 1 tbsp green onion, minced 2 tbsp garlic, minced 1
teaspoon dried oregano 1/4 tsp ground cumin 1/4 tsp ancho powder juice
of one lemon juice
of one
orange 1 chicken, cut into parts 2 tbsp butter
1/2 cup
of pecans 1/3 cup
of almond 10 pitted medjool dates 2 tablespoons
of dried cranberries 1/4 cup
of sultanas 1 heaped tablespoon
of Linwoods chia seeds 1 tablespoon
of Linwood Hemp + protein powder 1 tablespoon
of melted coconut oil 1 tablespoon
of orange zest 1
teaspoon of cinnamon powder 1/2
teaspoon of ground ginger 1/4
teaspoon of ground clove 1/4
teaspoon of ground nutmeg
;)
Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely grated zest
of 1 large
orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose flour pinch
of salt 5 egg whites 100g unsalted butter, melted and cooled 1
teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the
orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.
3 cups blanched almond flour 1/2 cup coconut oil Scant 1/2 cup brown sugar 2 eggs 1
teaspoon baking soda 1
teaspoon Kosher salt 1/2
teaspoon vanilla paste 3/4 cup dark chocolate chips 3/4 cup dried cranberries Zest
of 1/2
orange
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé
orange, finely chopped 2 Granny Smith apples, coarsely grated 1
orange, finely grated zest and juice 1/2
teaspoon ground cinnamon 1/4
teaspoon ground cloves 1/4
teaspoon ground ginger 1/4
teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch
of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4
teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2
teaspoon ground cinnamon 1/4
teaspoon ground ginger pinch
of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied
orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.
For the cookies: 1 cup butter, softened 3/4 cup sugar 1/4 cup light brown sugar 1 1/4 cups hazelnuts, toasted 2 egg yolks, or 1 whole egg 1
teaspoon vanilla zest
of 1
orange, finely grated 2 1/2 cups all purpose flour, plus extra for rolling the dough 1
teaspoon baking powder 1
teaspoon cinnamon 1/2
teaspoon salt Confectioner's sugar for dusting
For the
Orange Sponge Cake: 2 3/4 cup cake flour 2 1/2
teaspoons baking powder 1/2
teaspoon baking soda 1
teaspoon salt 1 cup unsalted butter, softened 2 cups granulated sugar zest
of one
orange 1/2 vanilla bean, seeds scraped out 2
teaspoons vanilla extract 2 tablespoons canola oil 4 eggs 1/3 cup
orange juice 1 1/4 cup milk
2 (15.5 ounce) cans black beans 2 cups low - fat cottage cheese 3 tablespoons almond butter 1 garlic clove, sliced 2 tablespoons olive oil 3 tablespoons red wine vinegar 3/4
teaspoon sea salt 1/2
teaspoon ground cumin 1
teaspoon ground coriander 1/4 cup fresh parsley 2 tablespoons
orange zest Freshly ground black pepper to taste 10 - 12 stalks
of celery, cut into thirds
Mixed in 10oz rolled oats, 2oz chopped nuts (mixed), 2
teaspoons of dried powdered
orange peel, 2.5 oz demerara sugar and 2oz chopped Maya Gold chocolate.
Add a
teaspoon of rum (or
orange juice) at a time until you get the thickness
of glaze that you desire.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2
teaspoons garam masala 1 1/2
teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds
orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1
teaspoon kosher salt, more to taste 1/2
teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
3 Tbsp warm water 2 Tbsp Ener - G Egg Replacer Powder 1/8
teaspoon cream
of tartar 3 1/2 cup confectioner's sugar 1/4 tsp vanilla 1/4
teaspoon almond extract 1/4
teaspoon orange extract