Oranges – the darling of Winter and Spring, with varieties that stretch through Summer and into Autumn. We are lucky to have 2 trees that bear well and provide us with oranges year-round.
Blended soups often turn out frothy in our house, due to the high speed blender. A soup cappuccino. I could use a stick blender, but I love the smoothness of our high speed one, and it has a soup function – it heats the soup as it blends! Got to love such a blender in Winter.
Narangi soup, an orange vegetable soup from the North of India, is loved because of its beautiful colour and its sweet-green-chilli flavour. It is light and lovely – the perfect precursor or accompaniment to a meal.
Red Pumpkin is traditionally used but I haven’t seen one here in Adelaide for years. So I substitute with either butternut or kent pumpkin.
Similar dishes include Tamatar Shorba.
Caramelised figs are one of the great ways to use figs, especially later in the season when they are lusciously juicy and soft. Caramelised figs can be used in a whole range of sweet and savoury dishes. Here we pair them with oranges (also caramelised), feta, and, would you believe, pernod. A delicious, moreish salad.
Working with caramel may seem intimidating if you’ve not done it before, but in this case you needn’t worry; the juicy fruit would be fine even if the caramel is slightly crystallised or lumpy. They won’t forgive you, though, if the caramel burns. So work quickly when the caramel reaches the desired colour and, when adding more sugar, don’t worry if not all of it has melted before adding the fruit. If I can do it, you can do it.
This has to be an Ottolenghi recipe, right? Layers of flavour, from sweet and sticky to aniseedy, to the bite of rocket and the comfort of oregano. I always feel free to massage his recipes for what we have available in the garden, fridge, pantry and kitchen bench. In this case, though, I made it pretty much the way he does. But if you’d like to check his recipe, it is in his book Plenty More, or you can find it here.
Orange salads are very common in the Middle East and places like Morocco, and suit our Winter very well. This is a different take on them – usually Orange Salads are savoury, but this one is sweet with a little sugar, cinnamon and dates. Delicious! Serve at the end of a meal for a beautiful and healthy final course, or serve in the afternoon with a strong cuppa tea. We also find it a great dish to put on a breakfast table.
Although it might sound unusual to cook cauliflower with oranges, it is not unknown in Indian and relatively common in China. This is an Indian dish in which I have found a use for the abundance of cumquats in our garden. The oranges adds a beautiful sweetness to the dish while the cumquats balance the sweetness by adding a delightful sweet-sour tang. The cauliflower is coated in turmeric and sauteed before adding to the sauce.
Similar dishes include Pepper and Turmeric Cauliflower, Roasted Cauliflower with Cumin and Sumac, Roasted Cauliflower with Green Tahini Dressing, Cauliflower Fry, and Cauliflower Roasted with Black Mustard Seed.
Through Spring, Summer and Autumn we regularly make and drink juices as part of our morning routine. We are lucky enough to have 2 orange trees which fruit at different times, so we have fresh oranges from late Autumn one year through Winter, then Summer, to early Autumn the next year. That is, unless we eat them so quickly there are none left on the tree. Oranges pair well with other fruit and vegetables like Summer stone fruits, apples, other citrus and beetroot. Try our delicious combos listed below.
There was a recipe I had been wanting to try for a while during Winter when the oranges hung large and gorgeous on the tree. But it was one of those times when the recipe sat on my kitchen bench for weeks before finally making it. Originally I had considered making it as a stand-alone dessert, but finally made it as a topping for a very special sweet congee. Since then, we have also topped our favourite rice pudding with these poached oranges and ricotta, and served it as-is, as a delicious dessert at the end of a long cold day. It really is divine, incredibly quick and easy to make, and can be served warm or cold.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Spring is a great time for making some flavoured vinegars for Summer Salads and vegetables. It also makes great presents for Xmas! The flavoured vinegars are easy to make and can be left to infuse the flavours for as little as 2 weeks.
We show you a general method, and then several specific flavoured vinegars. If you are growing your own fruits and herbs, this is an excellent way to use your crops. Don’t forget to sterilise all of your equipment and utensils.
Chutneys, pickles and relishes define Indian food. Today we have an unusual one, and Orange Relish with Green Chillies. It is pretty good – sweet, spicy and sour-tangy all at the same time. It is cooked like a jam but with savoury spices with the oranges. The idea came from Tiffin, the book by Rukmini Srinivas, but we have altered it just a little.
The relish goes really well with Vegetable Cutlets (which are also very divine). It can be used with any snack, or in sandwiches and wraps, over rice, and with a nice, hard cheese on crackers.
How gorgeous is broccoli, and how incredibly versatile it is. Those little trees can be boiled, steamed, roasted and char grilled. They pair well with lemon and black pepper (delicious), but in this recipe we use oranges as they are plentiful right now. The oranges from our trees are the juiciest we have ever had – it must have been all of the rain last year. Oranges pair well with white pepper, did you know? So this recipe uses that for seasoning.
Just to make it even more delicious, we’ve added chickpeas to the mix. There is a bit of butter in this dish, but that’s Ok once in a while, right?