General Chat

Can't find a written down recipe, assuming there was one in the first place!

Probably about 250 g of sugar to 500 ml of water, or something like that. You could always add more or less to taste.

We boiled off the alcohol as we didn't want the children getting tipsy ;-)

Det I like the sound of that
but how much sugar and why boil the alcohol off :-0

Oranges in Brandy (or just in Syrup if you don't like brandy)

Peel oranges, removing all the pith.

Cut into thin slices, and if you have the patience, pop out the pips.

Boil up sugar and water until all sugar dissolved - fair amount of sugar to create a syrup. You could add a squeeze of pipless lemon juice if you wanted to.

Add Brandy if chosen, and boil off alcohol.

Allow to cool slightly and pour over oranges.

It can be frozen if required.

It's usually one of our Christmas favourites and is quite refreshing.

Thank you Sue off to look know

Uzzi,
Have a look at this site for Orange recipes..they do a lovely Orange and chocolate cheescake.

http://allrecipes.co.uk/recipes/tag-850/orange-recipes.aspx
I use this site most of the time when I want a new recipe.

Thank you Mau that does sound good and hubby likes his cakes (mind so does mother so I might make one for her)

St Clements Drizzle cake.....lovely, moist and moreish :-D

Ingredients:
175g caster sugar
175g softened butter
Grated zest and juice of 1 big lemon
Grated zest and juice of 1 big orange
4tbsp milk
2 eggs
175g self-raising flour
3tbsp granulated sugar

Method:
Preheat the oven to 180°C/gas 4. Grease and line the base of 1 large (900g) or 2 small (450g) loaf tins.
Place the caster sugar, butter and lemon and orange zest in a bowl and beat together until pale and creamy.
Add the milk, and then beat in the eggs, one at a time, with a spoonful of the flour.
Mix in the remaining flour and spoon into the prepared tin/tins, levelling the surface.
Bake in the oven for about 45 minutes for a large cake, or 30 minutes for smaller cakes, until they are golden and a skewer comes out clean when inserted in the centre.

Place the lemon and orange juice in a saucepan, bring to the boil and allow to reduce to about 3tbsp.
Leave to cool, and then stir in the granulated sugar until it just starts to dissolve.
As soon as the cake comes out of the oven, prick it with a skewer several times, then slowly pour the lemon and orange sugar all over the top, letting it soak into the cake. Leave to cool completely in the tin before turning out.

The cake will stay fresh for 3 to 4 days in an airtight container, and will also freeze really well.

Mau

edit:
and a happy new year Uzzie.."things can only get better" :-)xx

and a happy new year to you all also. :-D :-D :-D :-D :-D :-D
My neighbour has given me lots of oranges a few pink grapefruit and 2 lemons.
My landlady has also just given me lots of oranges from her orchard a couple of lemons and a cucumber.
Now the cucumber I know what to do with :-0 :-D
but what to do with all these oranges.
NO I do not want to make marmalade or jam (far too fiddly for me) and I have already made a batch of orangeade from the 1st gift

So recipes please.

ooo eee arrrr what about a cheesecake ,,,,recipes please.