Some of my earlier posts describe how to dry mandarin peels and various recipes for using them. Orange (and other citrus) peels are equally delicious, and good for your digestion and health. So in this post I provide a few different recipes for making the most of your orange peels. First of all, peel your oranges using a vegetable peeler so that you get a nice thin peel without the thick white pith. Dry the peels using a dehydrator or other method of choice - see earlier post for … [Read more...]
Mandarin Sauce Recipe
This is another post in my series of things to make when your mandarin tree has a super-productive season (* see below for other recipes). This time I make a savoury mandarin sauce recipe that can be used as a sauce over chicken, fish or vegetables, as dressing over salads or as a dipping sauce. 1 cup mandarin juice 2 tablespoons mandarin zest 2 cloves garlic crushed (optional) 2 tsp sweet chilli sauce 1/2 cup rice vinegar 1 tbsp maple syrup 2 tsp toasted sesame oil 1 tsp salt 2 tbsp … [Read more...]
Seasonings Using Dried Mandarin Peels
In my last post I described how to make dried mandarin peels to use in baking and more. This post gives 4 different seasoning blends that shine with the inclusion of dried mandarin peels: it gives them a bright citrus burst that tastes good and is good for you. Citrus Chinese Five-Spice Chinese Five-Spice is a classic Asian blend that mandarin really lifts. It is perfect for stir-fries and for marinades and rubs on chicken, pork, duck and even beef. I give all the ingredients below but the … [Read more...]
Bottled Mandarins Recipe
I had an absolute bumper crop of mandarins on my tree this year, more than I have ever had before. I have previously just enjoyed eating them fresh but after having done a lot of that (and shared many boxes of fruit with family, friends and neighbours), I realised that I would need to look at different ways of preserving them to enjoy later. The first method I explored was bottling them in a light syrup. ~2kg mandarins 1 cup Sugar 2 cups Water You can bottle them in a plain syrup or … [Read more...]
Gluten-Free Lactose-Free Buttermilk Scone Recipe
This buttermilk scone recipe brings together my gluten free (GF)and lactose free (LF) journeys. I’ve previously posted on making cultured butter with LF cream and yoghurt. Making LF cultured butter of course produces LF cultured buttermilk that is perfect for using to make these delicious scones. Enjoy them with jam of your choice and a cup of tea. 270g gluten free flour blend (*see below) 35g ground almonds 2 tsp xanthan gum 3 tsp baking powder 1/2 tsp baking soda 80g cold … [Read more...]
Homemade Lactose-Free Cultured Butter Recipe
Making homemade butter is a fun thing to do but since Long Covid decimated my gut enzymes I have gone lactose-free. In an earlier post I described how I make lactose free milk and yoghurt. This time I decided to make lactose-free cultured butter. Take 1L cream and add 10 drops of lactase enzyme. Mix 3 tbsp lactose free yoghurt into the cream. Cover and leave at room temperature for 48 hours. Whisk until the butter separates from the buttermilk. Strain off the … [Read more...]
Easy Lactose-Free Yoghurt Mayonnaise Recipe
I’ve previously shared my efforts at making Homemade Mayonnaise - it was successful but it only lasts a week and you can’t really make a smaller amount because it uses one egg. So I have been experimenting with an easier and much more flexible recipe using lactose-free yoghurt instead of the egg. I love it because I can easily incorporate lots of healthy herbal goodness by using herb-infused vinegars and herb-infused oils. I make up small batches of vinaigrette using roughly equal amounts (or … [Read more...]
Lactose-free Labneh & Shankleesh (Cheese Balls)
I’ve previously shared how I make lactose-free yoghurt at home and now I thought I’d share some of the other things you can make with this versatile product (giving you more lactose-free diet options too). I use them in place of sour cream, cream cheese, fromage frais, ricotta, and more. You can strain* out most of the liquid from your Greek yoghurt (about 12 hours) to make a very thick creamy ‘cheese’, which is wonderful for making simple gourmet desserts. One of my favourites is mixing this … [Read more...]
Olive, Sun-dried Tomato & Capers Tapenade
This healthy and versatile tapenade spread made with olives, capers, sun-dried tomatoes and lots of fragrant herbs adds a burst of savoury goodness to any dish. You can choose whether you prefer a chunky texture or a smooth paste. Sometimes I’m very lazy and just put it all in the food processor and blitz it all up - it still tastes good. 1 cup Kalamata olives, pitted 1 tbsp capers 1/4 cup sundried tomatoes Handful fresh parsley Handful fresh mint Up to 1/2 cup garlic infused olive oil … [Read more...]
Butter Bean & Artichoke Heart Dip
This lemony dip is a fantastic way to get protein in your meal and to make sure you get a regular dose of beans/legumes in your diet. Great served with gluten-free focaccia bread, pesto and tapenade for a simple healthy meal. 1 tin butter beans, drained 1/2 jar artichoke hearts 1/2 large preserved lemon (pips removed) 1 clove garlic (optional) 1/2 tsp sea salt pinch black pepper Put all ingredients into a food processor and blitz until completely smooth, adding olive oil or water as … [Read more...]
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