Posts

Morning smoothie

Morning smoothie

Enjoy this refreshing smoothie made with mango and banana. Ready in a matter of minutes, this smoothie is perfect whether you're enjoying breakfast on the go or leisurely at home on the weekend.
Total Time 10 mins
Servings 4

Ingredients
  

  • 2 mangoes
  • 2 bananas
  • 600 ml chilled orange juice
  • 4 tsp honey

Instructions
 

  • Peel and cut the mangoes and bananas into chunks, then put them in a blender with the orange juice and honey. Whizz until smooth.

Orange Fairy Cakes

These dairy-free, gluten-free fairy cakes taste as good as they look and great for any allergy sufferers. Tuck in for a tasty guilt-free treat.

Orange Fairy Cakes

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 8

Ingredients
  

  • 125 g 4oz gluten-free plain white flour
  • 1 level tsp gluten-free baking powder
  • 125 g 4oz dairy-free spread
  • 90 g 3oz Fruisana fruit sugar, plus 1 extra tbsp (alternatively, use 125g/4oz caster sugar)
  • 2 medium eggs
  • Grated rind and juice 1 large orange
  • 8 muffin tins lined with fairy-cake paper cases

Instructions
 

  • Set the oven to 190°C (375°F, gas mark 5).
  • Put the flour, baking powder, spread, sugar and eggs in a mixing bowl; add half the grated orange rind and 1tbsp water.
  • Beat well with a wooden spoon until mixed. Spoon the mixture into the paper cake cases.
  • Bake for 15 mins. Remove the cakes from the muffin tins and place on a wire rack to cool.
  • Heat the orange juice in a small pan with the extra tbsp of sugar. Boil until syrupy.
  • Pour over the hot cakes, then sprinkle with the rest of the grated orange rind. Leave to cool before serving.

Notes

Whisper it: if everyone's allergy-free, these cakes are just as delicious made with butter and plain flour.

Gluten-Free Christmas Pudding

This extra fruity Christmas pudding recipe looks and tastes even better. It is too tempting to resist and is a classic dessert recipe at Christmas time. Decorated with fresh cranberries, this impressive pud can be a family favourite this Christmas

Gluten-Free Christmas Pudding

Prep Time 30 mins
Cook Time 6 hrs
Total Time 6 hrs 30 mins
Servings 12

Ingredients
  

  • 200 g each raisins and sultanas
  • 200 g each dried apricots and pitted prunes or figs
  • Grated zest and juice of 1 large orange
  • 1 eating apple
  • 1 rounded tsp ground cinnamon
  • 1 rounded tsp mixed spice or mixture of ground nutmeg, allspice and ground cloves
  • 3 rounded tbsp good marmalade or use honey for a sweeter pud
  • 6 tbsp Oloroso sherry
  • 5 tbsp brandy
  • 3 tbsp melted butter
  • 3 large eggs
  • 50 g flaked almonds
  • 100 g ground almonds
  • 125 g fresh white or brown breadcrumbs or crumbs made from gluten-free bread (we used Genius white)

To serve

  • A few fresh or frozen cranberries
  • Bay leaves brushed with gold lustre, optional
  • Posh cream see recipe
  • 1.2 litre pudding basin buttered, small disc of greaseproof in base, plus Bakewell paper, foil and string

Instructions
 

  • Put the raisins and sultanas in a large bowl. Use scissors to snip the apricots and prunes into small pieces, straight into the bowl. Add the orange zest and juice. Use the coarse side of a grater to grate the unpeeled apple straight in, working around the core. Stir in the spices, marmalade (or honey), sherry and brandy. Mix well, cover and leave overnight in a cool place (not the fridge), if you have time.
  • Stir in the butter, eggs, flaked and ground almonds and breadcrumbs. Spoon the mixture into the basin, pressing it down well. Cover with a piece of pleated paper, then pleated foil. Secure with string and make a string handle, if you want.
  • Cook in a steamer, with a tight-fitting lid, over boiling water for 5-6 hrs, checking and topping up the water every hour, so it doesn’t boil dry. Take the basin out and leave it to cool completely. Take off the paper
  • and foil and replace with cling film and foil. Store in a cool place for up to 3 mths.
  • To reheat: Take off the foil and cling film. Replace the cling film with a sheet of Bakewell and put the foil back on. Steam, as above, for 2 hrs. Leave to cool down for 20-30 mins, then turn out and serve with a few cranberries on top, and bay leaves, too, if liked, and…
  • To make the posh cream: Lightly whip 300ml double cream with 1 tbsp icing sugar and 1-2 tbsp Calvados or your favourite tipple. Or whisk 1 tbsp icing sugar with 2 tsp orange flower water, then whisk in 300ml cream to soft peaks. Chill until ready to serve.

Notes

You can save cooking time by using a pressure cooker - check its instructions for exact timings.
Create a smart shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free!

Isa-OJ

Why settle for plain orange juice when you can mix up a batch of Isa-OJ! With the natural sweetness of honey and a hit of smooth vanilla, you’ll never look at an orange the same way again!

Isa-OJ

Ingredients
  

  • 2 scoops IsaLean® Shake in French Vanilla
  • 2 tsp honey
  • 8 oz organic orange juice
  • Ice

Instructions
 

  • Add all the ingredients into your IsaBlender®
  • Fill the container with ice
  • Blend until smooth and creamy

Chicken in Orange Sauce

Chicken in Orange Sauce

Chicken in Orange Sauce

Ingredients
  

  • 4 - 4 oz chicken breasts or turkey
  • 1/2 teaspoon paprika
  • 1 medium onion sliced
  • 1/2 cup frozen orange juice concentrate
  • 2 tablespoons brown sugar
  • 1 teaspoon soy sauce low sodium
  • ½ teaspoon ground ginger
  • 4 teaspoon sherry

Instructions
 

  • Brown chicken pieces under broiler
  • Place in a Pam-coated casserole dish
  • Sprinkle with paprika
  • Arrange onion slices over chicken
  • Combine juice concentrate, brown sugar, parsley, soy sauce, ginger, water, and sherry. Pour over chicken and onions.
  • Cover and simmer until chicken is tender (approx. 35-45 min).