Tag Archives: orange

Honey Orange Roasted Figs

With the last of the fresh figs hitting the shops soon, it was a good time to snap some up and roast a few.  Figs are high in natural sugars which can add a healthier dose of sweetness to a dish. They are high in soluble fibre plus a good source of several essential minerals, including potassium, magnesium, manganese, calcium, iron and copper.  Figs also contain a good dose of vitamin C and vitamins B3, B5  and B6 and K.

Fresh figs are extremely delicate and perishable, I kept these in the fridge for a couple of days before I roasted them but once roasted they can be stored in the fridge for a few days.

Roasted honey orange figs

Honey Orange Roasted Figs

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

  • Fresh Figs, ripe (as many as you need), halved
  • approx 1 teaspon unsalted butter
  • 1 generous tablespoon honey
  • 1 orange, juiced

Instructions

  1. Pre-heat your oven to 180C
  2. Arrange the halved Figs on a lined baking tray and place a small dot of butter onto each Fig.
  3. Combine the honey (if your honey is not runny, place in the microwave for 10-20 seconds to loosen up) and Orange juice in a bowl then spoon over the Figs.
  4. Place the Figs into the oven and bake for 15-20 minutes until they are soft and the honey/orange liquid is sticky.
  5. After 10 minutes baste the Figs with the honey/orange liquid, this will make the figs deliciously soft.
  6. Let cool.
  7. Serve 2-4 halves depending on size with thick Greek Yogurt and drizzle with a little of the honey/orange liquid to finish.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.nutritiousdeliciousness.com/food/honey-orange-roasted-figs/

honey orange roasted figs with natural Greek yogurt

Another perfect pairing with roasted figs is cheese especially Danish blue, Gorgonzola, Camembert or Blue Brie and walnuts.  I have a few favourites, but a quick one is to cut the fresh fig into quarters, not going all the way through, drizzle with the honey/orange liquid then place a square of Gorgonzola (my favourite) into the middle and roast in the oven along with some chopped walnuts.   

Roasted figs with Gorgonzola Cheese

Roasted honey orange figs with Gorgonzola cheese

 The result is sweet, soft figs with salty blue cheese and the sticky liquid that caramellises the walnuts – utterly delicious!

Link up your recipe of the week
 

Tasty Tuesdays on HonestMum.com

CookBlogShare

Carrot, Ginger, Orange Soup

All change with the weather again, the sun got his hat on again last week and we were all enjoying the benefits of lighter eating, being out doors and not having the heating on!

With the exception of the sand blown over from the Sahara this week (my car and windscreen were covered in it and my eyes have been feeling gritty too), the warmer weather, even if temporary, is so welcome.  

carrots

I’m still eating a lot of soups, mostly for a quick, light lunch, this soup literally only takes chopping the onion, carrots, ginger and juicing the orange to prepare, then can be left to bubble away until all the flavours have infused.

carrots ginger orange

Soups are also brilliant for using up produce or even just making use of food already in the cupboard and fridge.  The basic soup recipe is good for all the family and as you know I like a little heat  so I do add a touch of cayenne pepper to mine once served.

My oils of choice are Coconut and Olive, when choosing an oil to cook with you want an oil that will not be damaged by high cooking temperatures and Coconut oil can be used at higher temperatures without heat-induced damage to the oil.

carrot ginger orange soup

Carrot, Ginger, Orange Soup

Prep Time: 10 minutes
Cook Time: around 1 hour
Serves 4

Ingredients

I medium red onion, finely chopped
450g  carrots, sliced fairly thinly
750ml vegetable stock 
1″ fresh ginger, chopped
pinch or two of cinnamon 
1 medium orange, juiced

To garnish:
seeds of your choice 

Method

Gently steam fry the onions in a large saucepan until softened.

Add the sliced carrots and cook for 10-15 minutes on a medium heat, stirring frequently.

Add the vegetable stock, bring to a rolling boil, then turn down the heat and simmer for around 25 minutes or until the carrots are soft.

Add the chopped ginger and cinnamon and simmer for a further 5 minutes to infuse the flavours.

Take off the heat and allow to cool slightly before blending to a smooth consistency.  Whilst blending add the orange juice.

Serve garnished with a selection of seeds – I like Neals Yard Omega Sprinkle, a mix of pumpkin, sunflower, golden linseeds, brown linseeds and sesame seeds.

carrot ginger orange soup

 Quick Nutritional Info:

Carrots contain valuable amounts of the phyto-nutrient antioxidant beta-carotene which gives carrots their bright orange colour.  Beta-carotene is absorbed in the intestine and converted into vitamin A during digestion.  They are an excellent source of vitamin A plus vitamin C, E, K, folic acid, calcium, potassium, manganese, phosphorous, magnesium, zinc and some iron.   

 Link up your recipe of the week

Tasty Tuesdays on HonestMum.com