ORANGES

ORANGE ORIENTALE.

10 Oranges

1 ½ cups sugar

1 ½ cups golden syrup (I use a lesser quantity of honey and mix it with boiling water)

¼ cup lemon juice and ¼ cup cointreau or brandy. Some people use red food coloring to enhance the colors, but I add a little pomegranate juice.

Remove  the skin and white membrane  from the oranges. Cut  peels into match like strips.  Place the peels in a small pot with two cups of water  cover and  bring to the boil,  Remove from the heat and drain. Set aside.

Peel the oranges and cut into slices and place in an ovenware dish.

 In a large saucepan, combine the sugar, syrup and 1 ½ cups of water. Bring to the boil over high heat, stirring all the time until the sugar is dissolved. Cook uncovered on medium heat for ten minutes. Add the reserved peels.

Continue cooking 30 minutes  or until syrup is slightly thickened. Remove from heat. Add pomegranate juice, lemon juice and cointreau or brandy. Pour over the oranges. Allow to cool and refrigerate covered for at least eight hours.  This dessert last well for a week.  We often ate this at Debbie and she served it with vanilla ice cream . You can re heat it and serve over pancakes or with a blob of ice cream and grated cherries on top.  Enjoy.

QUICK AND EASY ORANGES.

Peel six oranges. Slice the oranges and arrange on a buttered oven dish. Sprinkle them with brown sugar and cinnamon and grate the peel of a lemon over this and add four to five cloves as well. Pour over half a cup of boiling water , orange juice and grated ginger.   Bake covered for fifteen minutes in a 180c oven  Stir the mixture and bake for five minutes more. Serve with  yogurt or custard.

ORANGE SALAD.

 Peel four oranges and slice them.  Make a green salad of lettuce, parsley and a cup of chopped mint leaves.

Make layers of oranges and the mix of greens. Add chopped pecan nuts, a diced apple and pear, a grated kohlrabi and serve with a tangy Italian dressing.  You can sprinkle coconut on top.

CARAMEL ORANGES IN FIVE MINUTES.

Turn the oven to medium. Use a buttered oven dish. Slice an orange per person and layer the slices in the oven-dish. Sprinkle a little grated ginger over this and  a few tablespoons of caramel sauce. Add a few vanilla drops. Bake for five minutes and serve

LOVE AND LIGHT

RONA

  

YOU CAN  VIEW THE ORANGES IN THE FIELDS, WAITING FOR WINTER RAINS. REMEMBER THAT ORANGES, MANDARINS, LEMONS, GRAPE FRUIT AND KUMQUATS, ARE GREAT WINTER FRUITS. THEY ARE FILLED WITH VITAMIN C AND EVERYONE NEEDS SOME DAILY.   ENJOY WINTER AND KEEP WARM. END THE DAY WITH GRAPEFRUIT IN A GLASS. SQUEEZE HALF A GRAPEFRUIT INTO A MUG OR GLASS WITH BOILING WATER, ADD HONEY AND YOU HAVE THE PERFECT WINTER DRINK

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MUSHROOMS . MUSHROOMS

MAGIC OF MUSHROOMS.

We visited a mushroom farm the other day and what fun to see the produce mushrooming in the unique style they have.  They look so flowery and have a  delicacy even at this stage. 

Mushrooms are used in frying, baking, soups, casseroles, pickled, in stir fries and in  gourmet  presentations in  Asian, Indian, Moroccan and Middle Eastern cooking.

 I am a Vegetarian and find mushrooms a great source of food    value.You never tire of eating them, creating fun dishes and using them to enhance all salads and quiches as well

MUSHROOM AND ROOT VEGETABLE  STEW.

Two cups of mixed mushrooms.

Two cups of peeled and cut up carrots and sweet potatoes.

Two cups of cubed, peeled potatoes.

One cup of thinly sliced onions.

One cup of peeled cubed Granny Smith apples.

One cup of thinly sliced tomatoes and red peppers.

 

Fry all of these, in a large pan that is oiled with olive oil. As you turn them add the following spices.

Three crushed cloves of garlic, 2 teaspoons of sea salt, one teaspoon pepper, a few bay leaves in a muslin bag. You must remove the bay leaves before serving.

Add three teaspoons of curry powder, half a teaspoon turmeric and half a teaspoon of cumin and a dash of cinnamon. Add half a cup of crushed mint and fresh parsley leaves.

 Place all of this into a large oven  casserole dish. Cover with three cups of water and a little squeezed juice of two tomatoes, a grated carrot and  a few pieces of sliced celery. Cook covered for forty minutes in a medium oven. Check if the vegetables are soft.

 Serve this on a bed of cooked brown rice. Add some raisins on top and half a cup of  grated  cocoanut. You can use a dish of chutney on the side and a bowl of cut up green peppers in a little apple juice.  I  add a few sliced mushrooms that are sautéed in a little olive oil and sesame seeds. Looks great on top.   Enjoy.

MUSHROOM AND GREEN ONIONS  IN A FILO PASTRY.

I wash and cut up three cups of mushrooms,

One cup of sliced green onions,

One cup of thinly sliced onions,

 Three crushed cloves of garlic and two cups of cooked diced potatoes.

One cup of grated kohlrabi.

 Sauté the onions, garlic, green onions and mushrooms in olive oil. Use  vegetable salt, pepper ,a little garlic salt , a

grated kohlrabi and a little grated ginger. add the cooked potaotes When done let the filling cool.

Roll out filo dough and use a little oil to seal it. Mix the filling with a  cup of grated mozzarella cheese and half a cup of yogurt.   Roll carefully and seal. You can coat with a beaten egg to give a gloss and with a sprinkling of sesame seeds. Place on an oiled baking sheet and bake for twenty minutes in a hot oven.

 Serve with a green salad.

I love fresh mushrooms, but also keep the dried variety at home. They are quick to use and turn any dish into a gourmet's delight. Look at the website of www.tekoafarms.co.il . I found a great deal on information about all  different kinds  and food values of each.

Have fun and enjoy the mushrooms

LOVE AND LIGHT RONA

RON ARAD MUSEUM IN HOLON ISRAEL

THE RON ARAD MUSEUM IN HOLON….ISRAEL.

TREAT YOURSELF TO THE MOST MAGNIFICENT  BUILDING, ARCHITECTURE AT ITS BEST .

RON ARAD HAS PUT US ON THE WORLD MAP WITH THIS EXCITING, DREAMLIKE MUSEUM.

 IT IS CREATED FROM CORTEN, A WEATHERED MATERIAL IN BEAUTIFUL COLORS, THAT CURVE  TO FORM A GRACEFUL AND FUNCTIONAL BUILDING. THE INTERIOR HAS DIFFERENT LEVELS AND THE EFFECT OF LIGHT AND SHADE SHOW UP THE UNIQUE VISION. THERE ARE DIFFERENT MOODS WITH DAYLIGHT, SUNLIGHT, DUSK AND EVENING LIGHTING. THE OUTDOOR HAS  AN AREA FOR CONCERTS, SHOWS AND LECTURES. THE ENTIRE PLACE IS A VISUAL DELIGHT.

THE MUSUEUM WILL FEATURE DIFFERENT SHOWS ABOUT STYLE, DESIGN AND INNOVATIVE THINKING OF CREATIVITY.     

TAKE YOUR GUESTS AND FAMILY

TO EXPERIENCE ARCHITECTURE THAT LEAVES YOU BREATHLESS.   

POT LUCK FOR EASY WINTER MEALS

DECEMBER………2010.

When you look around, it is suddenly the end of the year………………………………  I wish you all a good month and joy in the coming 2011.

 Here are a few new ideas for Pot Luck suppers on cold nights. They are quick and easy

Always look for the vegetables and fruits in season.

 I found a vegetable called Jerusalem Potatoes, or Jerusalem artichoke [no relation to the artichoke you are thinking of] My friend  Linda, called me and told me to look for it, as the season is  short for this luscious vegetable. Tastes like heart of an artichoke and it is so easy to prepare. Also check out the zucchinis, dark green ones, large turnips and green Swiss chard, called man gold here

QUICK STEAMED VEGETABLES AND SOYA SAUCE DRESSING.

Fill the bottom pot of a steamer. Wash the following. You need a cupful for each guest. So use zucchinis, cauliflower. Sweet potatoes, peeled and sliced Jerusalem potatoes, carrots, a potato, a few chopped green onions and a slice or two of pumpkin. I cut the harder vegetables into smaller pieces and place them at the bottom. The quick cooking ones like cauliflower and zucchini, are at the top. I sprinkle a mix of Italian Herbs and perhaps a thinly sliced onion.Add a little vegetable salt and pepper and steam until all are soft. Perhaps eight minutes.

 Make a sauce of olive oil, add salt and pepper, a little Soya sauce and a teaspoon of peanut butter.  Arrange the steamed vegetables on a platter and sprinkle the sauce over it all Grate a few almonds for the top.  Enjoy.

MUSHROOM AND JERUSALEM POTATOES HOT POT

Use two cups of mixed mushrooms. Slice them Prepare two cups of peeled Jerusalem Potatoes. Slice them into finger size pieces. Add  four peeled and sliced zucchinis.Prepare   half a cup of chopped parsley and half a cup of spinach, a diced onion and two cloves of garlic. Flavor with vegetable salt, pepper and a few bay leaves. You must remove the leaves before serving. I place them in a gauze bag with two peppercorns. 

Fry all the vegetables in a little olive oil for a few minutes. Add herbs and flavors. When they  are a little soft, place them in a large oiled oven dish. Add the chopped herbs and a cup of natural yogurt and   

bake covered for twenty minutes. Serve over a platter of mashed potatoes, brown rice or quinoa. Arrange a cup of chopped chives on top and crushed  black pepper. 

FABULOUS WINTER SALAD.

Four firm tomatoes, ten radishes, a red pepper, one kohlrabi, one apple and a red onion. Cube these and mix all in a deep salad bowl.  Add half a cup of sunflower seeds and pumpkin seeds Bake six large potatoes in the skins. Slice and mix in carefully. Dress with two tablespoons of olive oil, one tablespoon of red wine or pomegranate sauce and vegetable salt, pepper and half a cup of dried onions. Serve  with a large omelets and whole wheat bread and herb butter.

Have a great week

Love and light Rona