- scoop the orange out (orange was cut in half I presume?)
- make up the jelly & when it has cooled down pour it into the orange skin.
- Put in fridge, when set cut into segments
Showing posts with label Sweet Nibbles. Show all posts
Showing posts with label Sweet Nibbles. Show all posts
Thursday, January 08, 2009
an Orange Jelly Surprise
Ok, I admit STOLE this idea off someone, but wanted somewhere to write this down so I remember it next time I go to a kids party... Perhaps my first neice will like this when she gets a bit older...
Tuesday, December 19, 2006
Panforte
Credit to the book....
Food with Attitude, Kate Fay & Jeremy Turner (a Hodder Moa book, published 2005, NZ)
Mum made this and loved it. Gave it away as gifts this Christmas.
-Annie Mantell's Panforte-
160g runny hunny
150g castor sugar
125g whole blanched almonds
125g hazel nuts
750g of Lexia raisins or plump fat raisins
1tblsp orange zest
1tblsp lemon zest
1 1/2 tsp ground cinnamon
1 1/2 tsp mixed spice
125g plain sifted flour
2tblsp cocoa
Preheat oven to 160 deg C. Grease and line a 25cm springform cake tin and line with baking paper. Melt honey and sugar gently in the saucepan, and slowly bring to a simmer. Simmer mixture until sugar and honey are combined. This should only take a few mins. Set mixture aside, combine the other ingredients in a large bowl. Add the honey and sugar mixture and mix well. (best to mix with your hand to ensure the nuts and raisins are well covered) The mixture will look dry. With wet hands, press mixture into the prepared tin, packing it down tightly. Bake for 45 mins. Until top is lightly browned and crunchy. Cool, remove from tin, and cut into 30-40 small pieces. (or cut from block when required to eat and serve.)
Food with Attitude, Kate Fay & Jeremy Turner (a Hodder Moa book, published 2005, NZ)
Mum made this and loved it. Gave it away as gifts this Christmas.
-Annie Mantell's Panforte-
160g runny hunny
150g castor sugar
125g whole blanched almonds
125g hazel nuts
750g of Lexia raisins or plump fat raisins
1tblsp orange zest
1tblsp lemon zest
1 1/2 tsp ground cinnamon
1 1/2 tsp mixed spice
125g plain sifted flour
2tblsp cocoa
Preheat oven to 160 deg C. Grease and line a 25cm springform cake tin and line with baking paper. Melt honey and sugar gently in the saucepan, and slowly bring to a simmer. Simmer mixture until sugar and honey are combined. This should only take a few mins. Set mixture aside, combine the other ingredients in a large bowl. Add the honey and sugar mixture and mix well. (best to mix with your hand to ensure the nuts and raisins are well covered) The mixture will look dry. With wet hands, press mixture into the prepared tin, packing it down tightly. Bake for 45 mins. Until top is lightly browned and crunchy. Cool, remove from tin, and cut into 30-40 small pieces. (or cut from block when required to eat and serve.)
Russian Fudge
From Mum's *falling apart* Edmonds Cookbook - 1976 edition, 15th printing deluxe edition (worth keeping just incase it varies slightly in new editions!).
1 1/2 lb sugar
1/2 cup milk
1/2 tin of sweetened condensed milk
4 oz butter
1/4 tsp salt
1 tblsp golden syrup
Put sugar and milk into pan and bring to the boil. Add condensed milk, butter salt, and golden syrup. Boil 1/2 an hour stirring frequently. (Note: tends to stick to bottom if heavy based pan is not used.) Beat until thick, about 5 mins. Pour into greased tins, mark and cut when set. Vanilla and nuts may be added if desired.
1 1/2 lb sugar
1/2 cup milk
1/2 tin of sweetened condensed milk
4 oz butter
1/4 tsp salt
1 tblsp golden syrup
Put sugar and milk into pan and bring to the boil. Add condensed milk, butter salt, and golden syrup. Boil 1/2 an hour stirring frequently. (Note: tends to stick to bottom if heavy based pan is not used.) Beat until thick, about 5 mins. Pour into greased tins, mark and cut when set. Vanilla and nuts may be added if desired.
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