When you're eating your citrus fruit, or juicing your fruit don't you hate throwing away that beautiful peel? I know I do. It's packed with gorgeous smelling oils, and flavourful zest. I never really keep them however because I find it rather annoying to zest a citrus fruit AFTER it's been cut, I mean, I could do it beforehand but then I find it annoying to peel. It's like a vicious circle, or I'm just making it sound much more difficult than it already is. Regardless...
As I've mentioned numerous numerous times on this blog, I HATE wasting food, it is one of the things that annoys me so much. I hate when food goes bad, it's wasted money and wasted gems of the earth. I also really dislike when people have the intentions of eating certain foods then just let them rot in the fridge yet they buy the same items each week and each week those items go bad... enough of that rant. Anyways, I really dislike throwing out food, and every time I'm cutting up my orange, juicing that lemon, or zesting that lime I cannot help but think that I could use the rest of the fruit for something else. Well, I no longer have to wonder because I found the recipe! Before or after you're done with your citrus fruit, save the peel and bake it for a few hours, grind it up and voila, you have gorgeous looking and scented zest!
I currently have three oranges that need to be gobbled up and while I was at Jordan's last night I saved the peels of the oranges his sister and I ate last night, came home and started baking. The house smelt wonderful, and while I processed (couldn't find my pestle and mortar) the scent was just overwhelming. I cannot wait to use this zest in my next recipe to try it out. It will be so wonderful to have a stock of zest at my fingers without actually having to zest my fruit! Eeeh, not only does this save time for you but it helps recycle and helps the environment as well, could it be a better recipe?
Recipe taken from here
Peel off the rind before eating or juicing your fruit. Try not to get too much of the white - it's bitter.
Line a baking sheet with parchment paper and fill the sheet with the rinds. Don't overlap them too much.
Leave the rinds out somewhere warm for a couple of days until they are dried and curled up (our house is too air conditioned and we are scared of bugs outside so we don't do this method), or bake at your oven's lowest temperature (ours is 170 F) for about 4 hours or until the rinds are dry are curled.
Finely grind the dried rinds in a spice grinder or with a mortar and pestle.
As long as the powdered zest is completely dry, it should last for about a year.
For a point of reference, one medium-sized orange makes slightly less than one tablespoon of powdered zest. Fig, Grape and Blueberry Cake
Recipe adapted from here
The first "bread" on my list is more so of a loaf than a cake. However, when you're making this and you see the batter it turns into it's kind of the same genre as a loaf. I'm not sure, but it was really good. My favourite part of this is the orange infused sugar. You can really taste the difference, it has a nice sweet taste with just a hit of citrus which makes it so perfect. It also looked so pretty. This was delicious, I pretty much ate this all to myself since people in my household are really avert to fig's. I'm not sure why, they're healthy, they have such an exotic taste, and the seeds are just really fun to bite into! I liked this recipe because I had fruit that were going bad so I decided to top those in so that they didn't go to waste and I'm glad I did, it was the perfect berry combination to the fig.
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/8 freshly grated nutmeg
- 2/3 cup sugar
- 1/2 orange zested
- 3/4 stick unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1/2 cup buttermilk
- 10 figs halved
- 1 handful of purple grapes
- 1 pint blueberries
In a small bowl rub the orange zest and sugar together and set aside. This will bring out the oils in the zest and perfume your cake. Whisk together all of the dry ingredients and set aside.
Cream together the butter and sugar on medium speed, about 3 minutes until light.
Add the eggs one at a time, beating for about 1 minute after each. Add the vanilla and mix in well.
Reduce the mixer and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2.
You will end up with a think batter. With a rubber spatula spread it evenly in the pan.
Bake for about 50-60 minutes, or until it is golden brown and a skewer comes out clean.
- 2 Tangelo Minneola's
- 1 and 1/4 cups oat flakes and a little extra for sprinkling on the top
- 1/2 cup ground almonds
- 3/4 cup whole wheat flour
- 2 tsp baking powder
- 1/3 tsp baking soda
- 4 tbsp Goji berries, hydrated in a few tbsp of warm water
- 1/2 cup oil
- 6-7 tbsp of honey
- 1/2 cup of milk
Scrub the oranges well, and place them on a pan of water over heat ( do not peel). Bring to a boil, reduce heat to medium and simmer for 30 minutes. Drain the water and chop the celementines (with the peel) and remove any seeds. Blend in a food precessor till nearly smooth.
Pre heat the oven at 180 deg C and line a loaf pan ( 8and 1/2 by 4 and 1/2 inch) with foil.
In bowl, whisk together the oats, ground almonds, baking powder and soda. Mix in the goji berries.
Make a well in the centre of the oats mixture and tip in the clementine mixture. Fold in gently, preferably with a rubber spatula, til everything is moistened.
Place the pan in the centre of the pre heated oven and bake for about 40 minutes. Cover the pan loosely with a piece of foil and bake for another 15 minutes.
- 3 1/4 tsp active dry yeast
- 1 cup lukewarm water (120F)
- 1 cup buttermilk
- 1/3 cup olive oil
- 1/4 cup fresh lavender blossoms, finely chopped
- 1 tbsp salt
- 1 tsp salt
- 6 3/4 cups all-purpose flour (approximately)
- Yellow cornmeal, as needed
- Coarse salt, for sprinkling on loaves (optional)
- Spray bottle filled with cold water, for spritzing loaves
Combine yeast and lukewarm water until well blended and let sit about 10 minutes- it should look foamy and thick (if your water was too hot or your yeast is bad, it will not get foamy and you'll need to start over).
Combine buttermilk, oil, rosemary (or lavender), 1 Tbsp plus 1 tsp salt in a mixer bowl, then add the yeast mixture and combine well.
Add flour gradually, beating slowly until enough flour has been added to form a dough ball that leaves the sides of the bowl in one mass.
Dump any remaining flour onto a flat surface, dump dough onto that surface, and with floured hands knead dough until smooth and elastic, about 5-10 minutes.
Set dough into a large greased bowl, flip dough over to grease both sides, cover with plastic wrap and set in a warm place to rise until doubled in bulk- about 1 1/2 hours.
On dough has risen, place dough onto a floured surface and cut into equal halves and form each half into a round loaf shape.
Set loaves onto a large greased baking sheet dusted with cornmeal.
Cover with a clean, slightly damp towel and let rise 1 hour.
Preheat oven to 425 degrees F.
Using a serrated knife, slash the top of each loaf with an asterisk (*) pattern and sprinkle each with a little coarse salt (optional).
Bake in center of the preheated oven for 15 minutes, spritzing occasionally (at least 2-3 times).
Continue baking another 45-55 minutes (no more spritzing) or until the loaves sounds hollow when rapped on the bottom and they appear golden brown.
Let cool on racks completely.
Now get your butter and knives ready because I'm sure at least ONE of these recipes is screaming out your name!