It’s cold and blustery outside this morning, but inside I’ll be making some Orange, pineapple and lime ice pops for Yahava Koffee, Margaret River. They’ve been stocking Delish Ice ice pops, and I expected for it to be pretty quiet over winter, but they just keep on selling. Must be lots of kids impervious to winter.
Orange, pineapple and lime was a winner over summer. Sweet from the oranges with that zesty hit from the lime. Today, I’ve got some beautiful juicy local oranges from my neighbourhood grocer the Fruity Cow and some beautiful limes from a biodynamic, 30 year orchard in Margaret River. Happy days.
As the season rolls on, I want to use this blog as a way of finding out more and more about the ingredients I use and I hope that you find the information useful too. So here goes.
Quick facts about oranges
There are generally 6 oranges to a kilo
1kg of oranges make about 500ml of juice
When choosing oranges, try and find the ones that feel heaviest in your hand. They usually are the juiciest. Less weighty oranges usually mean that they will be a lot drier and/or lacking sweetness… blah!
Avoid using the white pitch between the skin and the flesh. The pith gives a really bitter flavour that you can’t disguise
Once an oranges once juiced, detoriate very quickly, so squeeze fresh when you need it and use it right away.
Don’t just throw away the skin, it is full of flavour – try zesting and use in the recipe that you are making, or freeze and use later. Otherwise zest, make a heavy sugar syrup and turn into candied orange…. to die for! See a recipe here. I love candied orange, drizzled in dark chocolate. They’d make a great little present, if you have enough will power not to eat it all yourself!
Quick health facts about oranges
We all know oranges are high in Vitamin C. One orange can give you 60% of daily recommended intake. Why is Vitamin C important? Well, for many reasons! Growth and repair of the body’s tissues, helps with iron absorption, is an antioxidant, and can help reduce the formation of carcinogenic substances that can cause cancer. Read more here.
Oranges also contain good levels of Vitamin A. Vitamin A is important in maintaining good eyesight, healthy skin, supporting the immune system and producing red blood cells.
They are a good source of fibre, and we all know why that’s good. One orange can provide up to 12.5% of daily recommended fibre intake.
It is reported that the nutritional benefits of oranges can aid in the reduction of ulcers, stomach cancer, Rheumatoid Arthritis and protect respitory health.
So what are you waiting for…. grab an orange.
Oranges are just so versatile and when the weather starts to warm up again, I have had a quick brain storm about other flavour combinations and ice pop recipes I would like to try with oranges.
Dark chocolate and orange and spices – this flavour combination is one of my all time favourites! Dark chocolate and cocoa mixed with orange juice and zest and spices such as cinnamon, star anise and maybe even chill – either hot or something smokey like a chipotle chilli. Yum!
Orange and spiced pumpkin – we made this last season too and it was a bit of a winner. It was a little hard convincing people to try a popsicle with pumpkin in it, but the pumpkin gave a smooth silky feel and weigh, and the orange complimented the sweetness of the pumpkin and gave it a lift.
Orange and strawberry – this combination just sings of summer. Bring it on I say!
Orange and thyme – I think this would make a beautiful ice cold drink and go equally as well as an ice pop. I think the savoury characteristic of the thyme would compliment the orange, and perhaps even better lemon thyme.
I am sure there are lots more combinations, so if you have any ideas, let me know! Otherwise, that’s enough pontificating for me, and to the kitchen I go!
Spiced amber jewel plum and orange popsicles….. how do I love thee? … let me count the ways!
Did I tell you that I love this flavour. As I write this, I am on to my second in about 10 minutes. This picture is of the first one I ate today, and as I write this I have another one in my hand.
The other week I sourced some beautiful amber jewel plums from Dianne and Jim, down in Manjimup. I deseeded them and put the flesh into a saucepan with a touch of water and sugar and cooked until soft. I then blended and sieved the flesh to give a silky smooth texture.
Next I juiced oranges that I sourced from a grower in Nannup, not long picked fresh off the tree.
I infused star anise, cinnamon, vanilla, lavender, lime zest, lemon zest and orange zest in a simple sugar syrup, and then mixed the orange juice, plum flesh and sugary syrup.
The sourness of the plums balanced with the sweetness of the oranges and the components of the sugar syrup complimented the fruit and gave the popsicle an interesting twist.
Not sure of exact quantities of everything as I didn’t write anything down. Sorry! I also work on larger quantities than you would make at home.
Give it a try though – I’m certain if you just go with instinct you’ll create something tasty.
The amber plums are coming to the end of their season, so I might have missed my chance to make any more this year, but next year they’ll be out in force.
If you do make a batch, please email me and let me know how you go.
And I finish this post as I finish the second popsicle, and I’m off for a third (please don’t tell anyone!)
Dear friends were married at the weekend. One of those amazing couples that you just know will be together forever. It was such a lovely day. It had been quite cold and overcast the few days leading up to the wedding, but as if on cue, the clouds parted, the sun was shining and there was a soft breeze floating about.
Quite conveniently the wedding happened to be in my parents lovely garden, so it was just a quick trip down the stairs and into the garden as we waited for the brides arrival. The reception was held at Studio Bistro in Yallingup. If you get the chance, head there for lunch one day as the food is amazing and they have consistently been getting rave reviews.
Delish Ice made an appearance too; serving the guests popsicles after the ceremony. The bride and groom even played shop too, serving the guests.
If you’d like Delish Ice at your next wedding or event, please get in contact as we’d love to hear from you.
This is a recipe as demanded requested by my lovely friend Kate. Apricots supplied by my lovely friend Susan.
Oh what lovely friends I have!
After taking delivery of some apricot pulp from local producers Hugh and Andree, Kate was reminded of some ‘awesome apricot and coconut ice cream she once had’. Being guided by the principle that when Kate’s happy I’m happy 😉 I whipped up a batch last night.
Perhaps apricot and coconut does seem like a strange combination, but when you think about it not so much. Apricot goes well with almonds and pistachios and coconut (especially toasted) also has that lovely nuttiness to it.
I recently saw a recipe for whipped coconut cream, and stored the idea away wanting an excuse to use it. So this was the perfect timing.
The idea was to cook the apricot pulp, whip the coconut cream until it was light and fluffy and then gently fold through with toasted coconut. It worked!
I apologize in advance for the lack of measurements. I’m the make-it-up-as-you-go-along kind of girl. If you are the kind that prefers a recipe with exact measurements then…. sorry! I would say today’s the day you liberate yourself, be a devil, go a little off piste, and trust yourself and your taste buds. 🙂
Plus, it all depends on how many you want to make and how big your moulds are. Lets just say using one can of coconut cream will make about 2 cups of whipped cream. We want more of an apricot flavour than coconut, so lets work on 4-5 cups of pulp. A handful of toasted coconut just to add some texture, and just a touch of sugar to sweeten the apricots. Exactly how much you need depends on your taste and also the apricots.
Click for full size
Apricot and Coconut Popsicles
Ripe, delicious apricots. If you are using one can of coconut cream you’ll want to make 3-4 cups of apricot pulp.
Toasted shredded coconut
Can of coconut cream (go for the good stuff that is just coconut cream. Avoid the ones with thickeners and emulsifiers. You deserve to spend the extra $1 on yourself)
Sugar (optional if you want to be healthy, but the apricots usually need it to balance out their tartness)
Discard the seed and put the flesh in a saucepan, throw in a bit of water and some sugar.
Cook the pulp, be careful not to cook on high and turn it jammy. You just want to concentrate the flavour and get a good balance of sweetness and tartness. When it tastes delicious you know you’ve done your job right.
Set aside to cool.
Turn the oven on to 150C. Spread the shredded coconut in a thin, even layer on a baking tray.
Put into oven, checking occasionally to shake the coconut and make sure that it is toasted through evenly.
Alternatively, you could do the same in a frying pan.
Whipped coconut cream
Put the can of coconut cream in the freezer for 1 -2 hours along with the beaters of a mixer. Be careful taking it in and out of the freezer. You want to get the water and the cream separated, so don’t agitate it too much.
Open the can and spoon out the cream into the mixing bowl. Take the beaters out of the freezer. Beat until soft peaks form. Don’t overbeat, or you will turn it back into liquid.
Set aside in the fridge until ready to use.
To make the popsicles
Get a clean bowl and add the pulp. Gently fold through the whipped coconut cream and the toasted coconut. This will give you a light, fluffy, souffle-like mixture. If you don’t want to waste the leftover coconut water, add that in too. Taste the mixture and add some sugar if necessary.
When you are happy with the mixture, carefully spoon/pour the mix into popsicle moulds. Don’t have popsicle moulds? Then use some shot glasses or the like.
Wait patiently until frozen …. then eat!
(a dash of Armaretto in the mix would be divine too)
If you try these out, please tell me what you think . I’d love to hear your feedback.
Speaking to a friend the other day, who used to make the most amazing cocktails for us at the local wine bar , but has now sadly moved away to the city with his lovely family, we chatted about ‘molecular mixology‘.
Inspired by our conversation I went home and started googling, becoming absorbed in what was showing up in Youtube.
My brain was ticking over, about how I could apply some of these techniques to popsicles. Here is my first foray into “molecular popsicology’
I cooked up some hulled strawberries, with sugar and balsamic and reduced it until the mix took on a sweet, strawberry, toffeed flavour and blended until smooth. At the same time took some fresh mint and muddled with sugar, and added it to another saucepan with water and cooked it until I had a light green, minty syrup. Grabbed the stick blender and whizzed until smooth.
I had acquired some xanthum gum that is used to thicken liquids. I added it slowly to the strawberry and the mint syrup until both had the same heavier viscosity. Grabbed some shot glasses and tried to carefully pour equal amounts at the same time until filled to the top. Popped a popsicle stick in and into the freezer.
A couple of hours later I had some cute mini-pops that were half strawberry and half mint. Granted my pouring skills could be improved, but I think there is a lot of fun to be had in the future. I also tried with half lemon and half orange juice which was tasty and refreshing for the hot weekend.
I just wanted to share with you some photos from a lovely photoshoot that I was part of the other month.
It was a great day, surrounded by lots of wonderfully talented people in the wedding industry down in the Margaret River Region. The photos were shot by the wonderfully talented Steve Blakeney, which will soon be seen in the 2012 edition of the Margaret River Bride and Groom Weddings Magazine released early in the new year.
Special thanks to the following people. If you are planning a wedding soon, then I recommend you check out everyone here.
My aunty delivered me a big box of nectarines from the Vasse markets over the weekend and I wanted to share with you my idea for a popsicle.
I washed the nectarines and put them in a roasting pan with sugar, cinammon and vanilla and popped them in the over for 45mins at 180C.
The idea for roasting them was partly for taste – they now have a deeper, darker, honeyed flavour – and also for ease. They are clingstone nectarines so taking the seed out would have been painful, but after being roasted it was easy to pop the stone out and set aside.
Starting with a bright, scarlet red skin and electric yellow flesh, after roasting them the skin had softened transformed into a beautiful dusky pink and the flesh was now a light orangey-pink oozing lots of syrupy goodness. I think next time what I would do, is pierce the skin and really rub in the cinnamon and sugar to try and get an even more flavoursome syrup.
The next step is to blend with apple juice, adjust the cinnamon to taste.
If you know me, and the subject of abalone comes up, then you have more than likely heard me wax lyrical about the best abalone recipe. The drawback is you’ll have to patiently wait 4-5 hours until you get to enjoy it, but I think it’s a much better alternative to the often butter-soaked-on-the-bbq recipes.
Confit of Abalone as inspired by Stephanie Alexander in the Cook’s Companion. It’s super simple.
Put the oven on to 140C
Grab your bowl full of abalone that has been removed from the shell
Small casserole dish
Heap of olive oil
Chop up some flavours you want to infuse through the abalone. Below is coriander (leaves, stalks, roots and all), chilli, kaffir lime, laksa leaves, spring onions and lemon grass. Stephanie’s recipe is french inspired using leeks, bay leaves, carrots and peppercorns. I’ve also used preserved lemons and limes before. Use your imagination.
Cover the bottom of the casserole with a mix of ingredients. Then a layer of abolone, layer of ingredients until you have run out of both.
Fill with enough olive oil to cover everything.
Put a bit of baking paper on top, and if you need to something oven-proof to put on top to weigh everything down
Leave in the oven for 4-5 hours on 140C. Remove from casserole. Slice abalone into thin slivers and devour. Discard the other ingredients – they have done their job.
What you don’t eat then, pop into a jar, covered with oil and put in the fridge. When you want to eat, remove from oil and slice thinly.
Give it a try if you can get your hands on some freshly caught abalone and tell me what you think.
An impromptu trip to the Cowaramup Op-Shop saw me return home with nifty thing #1 citrus press, vintage glass juicer, a cool pouring jug for pouring the mixture into moulds, a beautiful vintage silver brooche and a awesome jacket for the grand total of $8. How I love the Cowaramup Op-Shop
With my bounty of strawberries, mangoes and bananas from the Garden Basket in Margaret River, kilos of spray-free local oranges from the Fruity Cow in Cowaramup and a box of other goodies I set about making up more popsicles to replenish the supplies at Yahava, to get ready for the markets this coming weekend and for the couple who are looking at having my popsicle at their wedding and are dropping past for a taste test.
Nifty thing #2
Pinterist showed me how to hull strawberries quickly using a straw.
Nifty thing #3 & 4 I hate waste and I like to be able to use as much of the fruit as possible. So before I juiced the kilos of local spray-free oranges I acquired I zested each one, intent on making candied orange peel.
Step 1 Add rind to the saucepan, cover with water and bring to the boil. Simmer for 5 minutes. Tip out water and repeat.
Step 2 Leave rind in the saucepan, add a heavy sugar syrup (approximately 1 part water to 2 parts sugar). Bring to the boil and simmer for approximately 30mins until the peel is translucent.
Step 3 Strain from syrup and put spread on a baking tray withe greaseproof paper. I dried out in a low oven for about 10 mins and used several trays so the rind was spread thinly
Step 4 Coat in sugar. I used caster sugar and cinnamon and now this is where nifty idea #3 and # 4 comes in. I coated in chocolate, and also made a batch of white chocolate and lemon and made up little packets of candied peel and chocolate for the next markets.
Ta Da! Chocolate covered candied peel. Apologies for the average picture – but it really does taste delicious. There’s dark chocolate and orange and white chocolate and lemon.
Nifty thing #5
A new flavour creation!
Roasted rhubarb, strawberries and apple juice – with a dash of maple syrup and cinnamon. Yum! We had lots of rhubarb in the garden, so after a few suggestions on facebook from friends inspiration hit and ta da!
I love the rhubarb with it’s slightly lip-puckering tartness and its undertones of strawberry and apple that enhances the strawberries and apple juice, the maple syrup gives a little smokiness and the cinnamon is good for balancing out the sweetness.
Off to bed now, with a freezer full of popsicles waiting to be packed up tomorrow and a batch of Choc-Banana popsicles to make.
For those who don’t know, Wednesday, Thursday and Friday of last week saw a controlled burn get totally out of control. Pretty hectic times, but through it all it was amazing to see and hear about how the community pulled together. The volunteer firefighters who put their life on the line to defend a strangers house.
All in all over 40 buildings were lost, including the historic Wallcliffe House and over 3177 hectares of bushland. Even now, while contained, the fires are still burning.
There were some frantic moments over those days, and a million inspirational or scary stories to be told and it’s something I hope never happens again in our lifetime.
Delish Ice Popsicles with Raspberry Lemonade, Orange-Pineapple-Lime, Choc-Banana and Mango-Strawberry-Pineapple.
Alongside, by lovely friend Mehera with BBQ Corn and topped with your choice of Chipotle Chili Butter and Gruyere Cheese, Garlic Butter and Salsa Verde or Coriander, Lime and Sour Cream. Yum!
Given the temperature was only forecast to be 21C on Saturday and with parts of the town still evacuated from areas because of the fires, I was a little unsure of how things were going to pan out. I am however, pleased to report that I sold out before the markets finished. Yay!
I had so much fun on Saturday, and so happy that with all the dreaming and planning, it was all finally a reality. Delish Ice really is my perfect job, and combines everything I love. I get to source out beautiful, seasonal produce and experiment to make different flavours. I put on a fabulous dress, and a touch of red lipstick, trundle around in my awesome vintage caravan and get to chat to people while I sell my popsicles.
Here’s gorgeous Genji, a charismatic little boy who spent some time hanging out with me on Saturday. He’s got a dairy allergy so he was happy that he could eat one of my popsicles. I promised I’d make him a dairy free chocolate popsicle next time I see him.
I’m really looking forward to the next markets. Happy days!