Tag: orange zest

Raw Kale Salad – Mmmm…Tough and Bitter

I realized after watching the finished video for this raw
kale salad that I used the words “tough” and “bitter” about a dozen times. Not
exactly a ringing endorsement. I used those words because kale is tough and bitter,
but when properly prepared, those are valuable assets, not liabilities.

If you slice it thin, and toss it with other tasty treats,
the kale mellows out, and serves as a perfect foil for other vegetation. The
sweet, wet crunch of raw apple counters the bitterness, and the texture of the
leaves elevated from opposite directions by juicy orange and crunchy nuts. It’s
quite a scene.

I’m going to do a video for the orange cumin vinaigrette,
but in the meantime, the ingredients are listed below. Feel free to copy my salad formula, but this is more of an idea video than an actual recipe. You know what you
like, so whatever that is, add it to some raw kale, and see what happens.
Enjoy!

Ingredients for 2 big or 4 small Raw Kale Salads:

1 head green kale

1 persimmon, sliced

1 apple, sliced thin or matchstick cut

2 seedless oranges, cut into segments aka “supremes” (click here for video)

handful of chopped nuts

For the dressing:

1 rounded teaspoon Dijon mustard

1 rounded teaspoon orange zest

1 tsp cumin, or to taste

1/4 tsp red pepper flakes, or to taste

1 tbsp orange juice

1/4 cup rice vinegar (or white wine or sherry vinegar)

1/3 cup olive oil, or to taste

salt and pepper to taste

Incoming search terms:

Apple Parkin

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This fruity twist on the traditional family teatime treat Parkin, is sure to go down well. Easy and quick to make, the combination of fresh apple with warming cinnamon and mixed spice is a real treat. It is best made a few days in advance to allow the flavour to mellow and become deliciously moist

Serves: 10
Prep time: 10 mins
Cooking time: 30 mins
Total time: 40 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

To freeze-wrap the cold cake in a freezer bag, seal and freeze it for up to 1 month

Ingredients

100g butter
125g soft brown sugar
1 egg
175g self-raising flour
50g oats
1tsp mixed spice
2 apples, peeled, cored and chopped
1tsp orange zest
1tsp cinnamon

Method

Heat the oven to 200°C/Fan 180°C/Gas mark 6.
Beat together the butter and sugar, until pale and light. Add in the egg and beat again.
Fold in the flour, oats and mixed spice.
Line a square baking tin with parchment. Tip in half of the mixture and sprinkle with half of the chopped apple, half of the orange zest and half of the cinnamon.
Top with the remaining mixture and scatter with the remaining apple, orange zest and cinnamon.
Bake for 30 minutes, until cooked.

By Anna Berrill

Cooked this? Upload a picture to our Facebook page

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Party food face-off

What do you head for first on the buffet table? Sausage rolls or cheese straws?

61% 470 votes

39% 470 votes

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

Chocolate banana bread

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Love a bit of banana bread? Give your usual recipe a naughty little addition by making it with chocolate. Rachel Allen’s delicious recipe also has walnuts and orange zest for extra flavour

Serves: 10
Prep time: 20 mins
Cooking time: 1 hr
Total time: 1 hr 20 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

Serve a slice of this banana bread for breakfast with a spread of butter – trust us it’s delicious!

Ingredients

75g milk chocolate
250g self-raising flour
Pinch of salt
1 level tsp baking powder
150g caster sugar
100g butter, softened, plus extra to serve
50g walnuts or pecans, chopped (optional)
2 eggs
1 tsp vanilla extract
Finely grated zest of 1 orange (optional)
475g whole bananas (about 4 small ones), pealed
50g glace cherries, halved

You will also need:

13 x 23 cm (5x9in) loaf tin

Method

Pre-heat the oven to 170°C/325°F/Gas Mark 3. Lightly oil and line the loaf tin with parchment paper.
Sift the flour, salt and baking powder into a large bowl. Add the caster sugar butter and chopped nuts (if using) and, using your fingertips, rub it in until the mixture resembles coarse breadcrumbs.
Whisk the eggs, vanilla extract and orange zest in another bowl. Add the bananas and mash very well with a potato masher. Then melt the milk chocolate and fold it into the banana mixture.
Make a well in the centre of the dry ingredients and pour in the banana mixture. Gently but thoroughly bring all the ingredients together with a wooden spoon, then pour into the prepared loaf tin. Smooth the top and bake in the oven for 1- 1 ¼ hours or until a skewer inserted into the middle comes out clean.
Allow to cool for 5 minutes before removing the cake from the tin.

By Rachel Allen for Cadbury Dairy Milk Fairtrade

Cooked this? Upload a picture to our Facebook page

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

Which day of the week do you do the bulk of your food shopping on?

Monday 6%
Tuesday 5%
Wednesday 5%
Thursday 12%
Friday 17%
Saturday 16%
Sunday 6%
Different days every week 18%
In small bits all through the week 15%

Thanks, your vote has been counted!