Very delicious, with a rich enough taste to set out at special occasions.
A simple, fruity dessert, especially for those who are finicky about eating fresh fruit.
How many this recipe serves depends on how many leeks you have or buy, which will of course depend on how many you are planning on feeding.
Looks as great as it tastes.
This recipe requires a food processor, but on the upside, a food processor makes it lightning fast.
This recipe drew on ingredients from various parts of the British Empire: the flour from Canada, the brown sugar from Barbados, the orange (originally a Jaffa orange) from Palestine, dried and candied fruits from South Africa. Hence its name.
Marmalade lovers will make this disappear in an instant.
You can make this up to a day ahead, stored in the refrigerator in a sealed jar or container.
A classic but still impressive recipe.
Orange Oil © Denzil Green Orange Oil is made from orange peel after oranges have been juiced. It is soluble in water, and has a concentrated orange smell and taste. There are two kinds. The bitter one, with a light yellowish hue, is called Oil of Bigarade. The sweet one is called Oil of Portugal….
A gorgeous, drop-dead easy dessert made possible by the modern miracle of the microwave. You will only dirty two dishes in making this dessert, plus 1 spoon and whatever you zested the orange with.
Use for desserts. Great over ice cream, or chocolate cake, or both.
Most rhubarb recipes will have you stew them in sugar. If you want to make a less sweet version, try this version.
Classic, old-fashioned griddle-baked scones, from before the days when ordinary people could afford ovens.
A bread machine take on a classic Swedish bread recipe.