August 2014 - Orange & Ginger Jellies

I actually made these last weekend but didn't get around to finishing them off until tonight. I'm not really that fussed about them. I think they could have used a bit more gelatine. The sugar really didn't last long on them. They were too wet. I used blood oranges. The ginger was a bit strong. 

Urgh, I just didn't really like them. 

Orange & Ginger Jellies

250 ml Orange juice

125 ml Lemon juice

1 tbsp finely grated ginger

1/3 c (75g) caster sugar + extra to dust

4 gold-strength gelatine leaves

Oil base 10 x 18 tray. 

Bring orange & lemon juices, sugar & ginger to a boil over medium-low heat. Simmer for 5 min or until sugar dissolved. 

Soak gelatine in cold water until soft. Squeeze out and whisk into hot juice until dissolved. 

Pour in tin, chill until set. 

Cut into squares, roll in caster sugar.

Moroccan orange blossom and cardamom yoghurt cake

Over on Taste forums there is monthly cooking and baking competitions, if you are an Aussie pop on over and have a look at the challenges for this month. Last month it was any recipe from the Morning & Afternoon Tea collection. I wanted to make something a little different so and chose the Moroccan orange blossom and cardamom yoghurt cake. It seemed like such an unusual combination but it was wonderful. The lemony cardamom combined beautifully with the orange blossom water. It was rather sweet but I think that little bursts of pomegranate served with it would cut that a bit. I couldn't get any pomegranate so served with some chopped pistachios. I would definitely make this one again.