ith Essence.
Place the chutney in a bowl on a
omegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
minutes. Stir in cranberries, orange juice, vinegar, salt, and cayenne
Cut the baguette into slices.
Heat the oil in frying pan, add the sliced bread and cook on both sides, till golden brown.
Rub toasted bread with a cut side of garlic to give a subtle garlic flavour.
Spread Rannoch Smokery Beetroot and Orange Chutney liberally on toast,
add a slice of avocado and top with half a slice of Rannoch Smokery Cold Smoked Beef and serve.
Heat oven to 450 degrees F.
Combines crumbs and rosemary.
Season chops with salt& pepper.
Spread each side of the chops with 1/2 tsp chutney and dip into the crumbs, coat well Place on a baking sheet and bake until golden brown 15 minutes for medium rare.
Serve.
eat eggs; stir in marmalade, orange rind and mandarin segments, if
lace eggs,sugar,lemon and orange rinds in a bowl over
eel and pith from the orange, and segment over a bowl
Combine ingredients in large mixing bowl.
Beat on low speed of mixer for 2 minutes to blend.
Beat 3 minutes longer on high speed of mixer.
Pour into 2 greased and floured 9-inch cake pans. Bake at 350\u00b0 for 25 minutes.
Cool and slice layer horizontal to make 4 layers.
Put filling between layers.
Frost as directed in filling recipe.
Refrigerate 24 hours before serving.
ECOMMENDED YOU DOUBLE THE HONEY-ORANGE GLAZE RECIPE. (STEP ONE): PREHEAT oven
IXED, add the tablespoon of orange zest, & mix just until combined
tir in cinnamon, nutmeg,
orange rind and pumpkin until smooth
ectangle; spread with half of Orange Filling, leaving a 1-inch
Beat eggs and sugar until light and fluffy.
Combine next 4 ingredients and gradually stir into mixture.
Put bread cubes, apricots and pecans in buttered shallow 1 1/2-quart baking dish and pour egg mixture over top.
Set in shallow pan of hot water and bake in preheated moderate oven (350\u00b0) for 1 hour or until knife inserted in center comes out clean.
Serve with warm Orange Sauce.
Makes 6 servings.
Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
Arrange sweet potatoes in a shallow baking pan.
Combine oleo and cinnamon.
Pour over potatoes.
Arrange apricot halves on top. Cover dish and bake at 425\u00b0 for about 15 minutes.
Add orange slices and serve.
Exchanges:
One bread, 1 fruit and 1 fat.
If you're using dried orange or lemon rind like me,
epper Fried Rice (Recipe # 290685) and Pineapple-Plum Chutney (Recipe # 290686) .
For
n the cranberries, water, orange juice, orange zest, brown sugar, ginger and
o cool.
For mango chutney, heat 1 tbsp oil in