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Post by :iraturner
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :819
Click below to download : Fruit - Citrus Salsa (Format : PDF)
Fruit - Citrus Salsa
1 English cucumber2 red bell peppers
1 small red onion
1 small chile
1 tbsp. capers
2 limes
2 navel oranges
1 tbsp fresh mint leaves (preferrably spearmint)
1/4 cup extra virgin olive oil
Salt, pepper, cumin and paprika to taste
Halve cucumber lengthwise and seed. Cut cucumber, bell peppers, and onion into 1/4 inch dice. Mince chile (seed and devein if desired). Rinse and drain capers. Grate zest from limes. Cut pith and peel from limes and oranges. Supreme limes and oranges (cut membranes) and cut oranges into 1/2 inch pieces.
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2 large oranges, washed 6 eggs, beaten 250 g ground almonds 250 g sugar 1 teaspoon baking powder Boil oranges in a little water in a covered saucepan for 2 hours. Allow to cool, then cut open, remove pips and chop roughly. . Preheat oven to 190ºC and butter and flour a springform tin. Blend oranges and remaining ingredients thoroughly in a food processor. Pour batter into prepared tin. Bake for 1 hour. If cake is still very wet, cook a little longer. Cool in tin before gently turning out. Both recipes from Stephanie Alexanders The Cooks Companion
Fruit - Claudia Roden's Middle Eastern Orange Cake
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4 pork loin butterfly chops -- 3/4-inch thick 1 teaspoon oil 1/4 cup sliced green onion 1 tablespoon orange peel 1/4 cup orange juice 1/4 teaspoon dried basil Heat oil in a large skillet. Add pork chops and brown on one side over medium heat; turn chops and add remaining ingredients. Cover and simmer for 3-4 minutes. Source: National Pork Producers Council S(Internet address): "http://www.nppc.org" Per serving: 149 Calories (kcal); 6g Total Fat; (39% calories from fat); 19g Protein; 2g Carbohydrate; 47mg Cholesterol; 40mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
Fruit - Orange - Citrus Chops
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PREVIOUS 10 BOOKS
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