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Archive for 'orange'

J is for Jaffas

J

A jaffa is a sweet with an orange flavored outer covering and a chocolate center. They are round in shape, and you’ll often hear jaffas rolling on the floor, especially in the movies. Their round shape makes them escape easily! They’re an Australian and New Zealand institution.

Jaffas

Each year Cadbury’s, the company that makes jaffas in New Zealand, releases 30,000 of their jaffas on Baldwin Street in Dunedin, NZ (the steepest street in the world). This occurs during their chocolate festival.

I like jaffas—it’s the combination of orange and chocolate that takes me back to childhood.

JAFA is also a slang term for an Aucklander. It is short for Just Another F****** Aucklander. I guess, by definition, I am a JAFA Smile

What is your favorite sweet?

Choc Orange Slice

The combo of orange and chocolate is delicious and one that I enjoy very much. The following slice recipe is a winner since it hits both notes. This recipe comes from the book Robyn Martin Bakes.

Choc Orange Slice

Ingredients:

150 grams/5 ounces butter

1 tablespoon golden syrup

1/2 cup brown sugar

2 teaspoons grated orange rind

1/2 cup chopped walnuts

1 cup crushed Weetbix (4 Weetbix)

1 cup flour

1 teaspoon baking powder

2 tablespoons cocoa

Choc Orange Frosting:

1/4 cup sweetened condensed milk

1 cup icing sugar/confectioner’s sugar

1 tablespoon cocoa

1 tablespoon orange juice

Method:

1. Melt the butter, golden syrup and brown sugar in a saucepan. To save time and dishes use a large pot.

2. Take off the heat and mix in the walnuts, orange rind and weetbix. Add the flour, cocoa and baking powder and combine well.

3. Line the base of a shallow tin with baking paper and press the mixture into the tin.

4. Bake at 180C/350F for 20 minutes or until lightly golden. Frost with the Choc Orange frosting.

Method for Frosting:

1. Mix the condensed milk, icing sugar, cocoa and orange juice until smooth. Spread over base and leave to set.

Shelley’s Notes:

1. The frosting is quite runny but it does set. Cut the slice once the frosting has set.

2. Eat and enjoy! The slice goes great with a cup of tea.

Recipe: Orange and Cranberry Biscuits

First things first, before I get to my post today – I’m visiting Get Lost in a Story and talking about my recent release, Cat Burglar in Training. I’m also doing a giveaway. I hope to see you there!

Weekend Cooking MemeWeekend Cooking is a chance to share the food love and is hosted by Beth Fish Reads. On Saturday mornings, publish your post — perhaps a cookbook review or maybe just some favorite food-related quotes.

Make sure to leave a link, so we can read what you have to say. I hope you’ll join in when your weekend (or recent) reading or movie watching fits in with the theme. Remember, the definition of Weekend Cooking is free and easy, if you think your post even remotely fits the theme, grab the button and sign in to Mr. Linky.


Author Maria Zannini shared this recipe with me a few weeks ago. The cranberry and orange combination works really well. Luckily this recipe makes a large batch of biscuits because they taste delicious!

 

Cranberry Biscuits with Orange Frosting

Cranberry Biscuits with Orange Frosting

Ingredients:

1 cup granulated sugar/white sugar
1/2 cup packed brown sugar
1 cup butter softened/8 ounces
1 teaspoon grated orange peel
2 Tablespoon orange juice
1 egg

Mix all the above together using either spoon or electric mixer. Then stir in:
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Then stir in:
2 cups chopped cranberries

Heat the oven to 375 F. Grease cookie sheets. Drop the dough by rounded teaspoonfuls on the cookie sheets. Keep about 2" between them.

Bake 12-14 minutes. Cool them on wire racks for at least 30 minutes.

When they are cool, frost them with a mixture of:
1 1/2 cups powdered sugar/icing sugar
1/2 teaspoon grated orange peel
enough orange juice to make a soft spreadable frosting.

Sharing recipes is a lot of fun, and this one is going into my keeper file. Do you have a favorite recipe that you received from a friend?

Delicious Orange Muffins

Orange Muffins

This is a new recipe that I tried this week. It comes from The Best of Annabel Langbein, Great Food For Busy Lives. The muffins have an intense orange flavor and would be perfect for a breakfast or brunch. They’re unusual because the entire orange, including peel, is used in the recipe. I know – I had to read the recipe twice before I really believed I had to put the peel in as well as the flesh of the orange.

Orange Muffins

1 orange, preferably an organic one
1/2 cup raisins
1/2 cup orange juice
1 egg
120 g butter, melted (1 stick of butter)
1 1/2 cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup sugar

Preheat the oven to 180C (350F).

Cut the whole, unpeeled orange into chunks and remove the pips. Puree in a blender. Add the raisins, orange juice, egg and melted butter and blitz briefly to combine.

In a mixing bowl combine flour, baking powder, baking soda and sugar.

Add the liquid mixture and gently fold in until evenly combined. Don’t beat or overmix.

Spoon into greased muffin pans (I used muffin paper cases) and bake for 15 minutes or until risen and cooked through.

The recipe makes 12 small or 10 medium muffins.

Shelley’s notes:
I like cranberries, so I replaced the raisins and used cranberries instead
The cooking time will be less if you use a fan bake oven. I cooked mine for 12 minutes.

Verdict: Will I make these again? Heck, yeah. They were delicious!

Yummy Date & Orange Scones

Our local reality show, Nestle Hottest Home Baker has captured my attention, and I sit glued to the set each week to watch the on screen action. My favorite baker has been voted off the show, so I’ve had to shift my allegiance. I chose one of the contestant’s recipes to make for my March test recipe. They turned out really well and were delicious.

Ingredients:

Scone Ingredients

1 cup dates chopped
Zest of 2 oranges
Juice of 2 oranges
1 Cinnamon Stick
A little sugar

Place these ingredients into a pot, melt and cook until it goes thick and caramelises. Note – my oranges didn’t have much juice, so I used some orange juice we had in the fridge. I added a little at a time until the dates sucked it up and I had a lovely thick mixture. Cool mixture.

4 cups self-raising flour
300ml cream (half a pint)
¼ cup sugar
1 can lemonade (Sprite)
½ tsp salt
Cinnamon sugar (make your own by mixing a few teaspoons of sugar with a little cinnamon)

Place flour and salt in a bowl. Add the date mixture and mix. Pour in cream and lemonade. Mix all ingredients into a smooth dough in a bowl. Tip out onto floured bench and cut out or shape. I just used a sharp knife and cut rough squares. Place scones just touching each other on tray. Sprinkle with cinnamon sugar. Bake at 220 degrees Celsius (425 degrees Fahrenheit) for 15-20 mins until starting to colour pale golden. Place on a tea towel on a wire rack.

Shelley’s notes: I used a fan bake oven, which cooks quicker. My scones were ready after ten minutes of cooking. My mix was quite damp and sticky. I sprinkled just enough flour on it for me to pat it into shape and cut into smaller squares.

The recipe is a hybrid of Chelsea Sugar & Good Taste Australia & Courtney from Nestle Hottest Home Baker.

Date & Orange Scones

This is the final product. I ate them warm with raspberry jam or a little butter. You could use jam and whipped cream as a topping or your favorite jam or jelly. I froze the leftovers, and they tasted just as good heated a little in the microwave after I’d thawed them out. My March recipe was a big success.