Tag: orange

Exotic Monday with Red Cabbage and Mango

Red Cabbage + Mango Salad

When I had my tea this morning, I stared at a bright red cabbage on my kitchen table for about 5 minutes. I was lost in a daze, still overwhelmed by yesterday’s response to the eat in my kitchen feature by the ZEIT Magazin. I got so many beautiful messages, thank you all! In case you didn’t read it yet, here is the link:
http://blog.zeit.de/zeitmagazin/2014/01/05/sonntagsessen-92/

So, back to the red cabbage! My spontaneous decision: I chop the cabbage thinly and mix it with mango slices – I waited patiently for it to ripen, it should be good by now. All this salad needs is a light dressing with olive oil and orange juice and some coriander leaves on top. The light spiciness of the cabbage is great together with the sweet fruitiness of the mango and orange. An exotic, quick and easy Monday lunchtime kick!

Red Cabbage + Mango Salad

 Red Cabbage and Mango Salad

For 4 people you need

red cabbage, rinsed, dried and sliced thinly, 400g / 14 ounces
mango, cut into thin slices, 1
orange juice 5 tablespoons
olive oil 3 tablespoons
salt and pepper
coriander leaves, a handful

Mix the olive oil with the orange juice. Season the dressing with salt and pepper and pour over the cabbage. Lay the mango slices and coriander leaves on top – that’s it. Tastes great, feels good, prepared in a few minutes – and it looks gorgeous!

Orange Cheesecake

Orange Cheesecake

The first time I had New York cheesecake is quite a while ago – it was love at first sight! When I was fourteen I traveled to New York and Canada with a friend of mine and her family. As  soon as I took my first bite I was hooked and during the following three weeks of our holiday I don’t believe I left out a single chance to get a piece of cheesecake, every day, at every restaurant we went to. I became a true cheesecake specialist!

Now, when I bake my own, I’m always reminded of that trip and the excitements of being a traveling teenager. Over the years I tried out many cheesecake recipes and developed my own favourite with orange zest and juice and cream cheese mixed with ricotta. It is still as rich and moist as the traditional version, the citrus flavour just adds a fresh, fruity specialness and gives it a lighter feeling.

Orange Cheesecake

Orange Cheesecake

For a 20.5cm / 8″ springform pan you need

digestive cookies, crushed very finely, 210g / 7.5 ounces
butter, melted, 70g / 2.5 ounces
cream cheese, room temperature, 450g / 16 ounces
ricotta, room temperature, 100g / 3.5 ounces
sugar 100g / 3.5 ounces
vanilla sugar 1 teaspoon
organic eggs 3
cornstarch 1 teaspoon
zest of 1 orange
orange juice 1 tablespoon
zest of 1 large lemon
juice of 1 lemon (4 tablespoons)
a pinch of salt

Mix the crushed cookies with the melted butter until crumbly and combined and press into your springform pan. Put in the freezer for 15 minutes.

Set the oven to 165°C / 330°F and put a deep roasting tin in the oven on the lowest position. Boil water in a kettle.

Mix the cream cheese, ricotta, sugar, vanilla sugar, salt and eggs and beat until smooth. Add the cornstarch, lemon and orange zest and juice and continue mixing.

Take the baking pan out of the freezer and wrap in aluminium foil twice so that the bottom and sides are well covered to protect the cheesecake from the water. Pour the cheesecake mixture on top of the hardened crumbs and place carefully into the tin in the oven. Fill the roasting tin with the boiling water from your kettle. The water should come half way up the wrapped springform pan. Bake for 50 minutes, switch off the oven and leave the cake in the oven to cool. After around an hour you can take your cheesecake out and chill in the fridge for a couple hours.

Orange Cheesecake

Couscous with Orange, Ginger and 6 Spices

6 Spice Couscous

Two days ago I filmed a live session at a recording studio with electronic artist Jim Hickey . As there were five of us and we had to work till late, I wanted to prepare something nice for us to eat to feed the energetic mood.

I didn’t have much time to prepare, so a box of couscous caught my attention (5 minutes and it’s done!). My mother had just sent it to me a couple days before because, I think, something that has to sit rather than cook for just a few minutes didn’t quite satisfy her idea of cooking. I had half an hour to enhance it a bit so I decided to mix it with slices of leek and carrot and to add some strong exotic flavors – a homemade curry mixture with orange zest, ginger, turmeric, black pepper, cumin, cardamom, cayenne pepper and cinnamon. I mixed in some raisins to add some sweetness to the fruity spiciness of the curry mixture. Quick and easy – perfect food to wake you up (exactly what we needed at 11pm)!

6 Spice Couscous

 A Couscous with Orange, Ginger and 6 Spices

For 6 people you need

couscous 360g / 12.5 ounces
salty water 540ml (with 1 teaspoon of salt)
1/2 a medium sized leek, thinly sliced
spring onion, thinly sliced, 2
carrots, cut in small cubes, 4
raisins, a handful
olive oil, 3 tablespoons plus more for frying
butter, 2 tablespoons
sour cream, 3 tablespoons

Curry mixture

ginger, grated, 2 teaspoons
zest of an orange, 2 teaspoons
turmeric, ground, 1 teaspoon
black pepper, ground, 1 teaspoon
cinnamon, ground, 1 teaspoon
cardamom, ground, 1 teaspoon
cayenne pepper, ground, 1 teaspoon
cumin, ground, 1 teaspoon

Let the raisins soak in a cup of hot water.

Bring the salty water to the boil. Take the pot off the heat. Add 3 tablespoons of olive oil to the water, add the couscous and mix immediately, close the lid (leave it off the heat). Let it sit for 5 minutes. Add the butter, mix and separate the grains with a fork.

Mix all your spices for the curry mixture (including the ginger and orange zest) and grind in a mortar. Warm some olive oil in a large pan and add the leek, spring onions and the carrots. Push the vegetables to the side after a couple minutes, pour some more oil in the middle of the pan and fry 3 teaspoons of your curry mixture for a minute on medium heat. Mix everything together and fry for another 1o minutes (keep in mind that the carrots shouldn’t become too soft). Season with salt.

Mix the couscous and the fried vegetables in a big bowl, add the sour cream and more of your curry mixture until you find the right balance of spiciness (I added another 3 teaspoons of the spices at that point, so 6 teaspoons in all). When you are happy with the result, take the raisins out of the water and sprinkle on top of your couscous.

6 Spice Couscous

Mulled Wine to celebrate the start of Advent season

Mulled wine

The Christmas markets are back and so is mulled wine!

Today we got our Christmas tree for the start of the Advent season. The tree is up and we clink our mugs filled with steaming mulled wine and enjoy the sweet smell of orange, cinnamon, cloves and wine. Now it’s time to decorate our beautiful fir tree, listen to some music and enjoy the warm drink together with some mince pies. I love December!

Mulled Wine

Mulled Wine

My recipe is a rough guideline, play with it, which is what I do. Sometimes I add some orange or lemon juice or put a few ginger slices into the steaming wine, or refine it with some cardamom and aniseed.

red wine 1 bottle (750ml)
black tea, preferably Earl Grey, 300ml / 1 1/4 cups
brandy or rum 30ml / 1 ounce
honey 2 tablespoons
maple sirup 3-4 tablespoons
organic orange, scrubbed and rinsed, 1
cinnamon stick, broken, 1
cinnamon, ground, 1/2 teaspoon
star-anis, single pieces broken from one star, 3
cloves 10

optionally
cardamom pods, cracked, 3
aniseed 1 teaspoon
orange juice 300ml / 1 1/4 cups

Slice the orange thickly and stud with cloves.

Combine everything in a pan, close with a lid and warm up slowly on medium heat. The spices need time to spread their flavors! But watch it as it shouldn’t start boiling. Sweeten to taste, fill the steaming wine in mugs and get cosy!