I’m not a foodie blogger. Don’t expect this blog to mutate. I take fuzzy photographs (so I’m told by my loved ones) and don’t have the imagination to make the photos look as delectable as some of the ones I’ve seen on my favourite food blogs. I’m a decent cook and can follow recipes. That’s all.

Still, now and again I find a recipe that I’d like to keep. One day I’ll even try making them. In the meantime, I’m collecting them and sharing a couple with you.

There’s a gorgeous book I came across at my local library a couple of years ago. Gorgeous photos, gorgeous recipes. The book is called ‘Sugared Orange’ by Beata Zatorska and Simon Target. You foodies should buy it. The recipes are easy but delectable, the ingredients common but the outcome delicious. Just to get your taste buds rocking and imaginations going I’m posting two recipes. The ice cream uses the sugared orange peel as do some of the other recipes in the book. Sandra from Please Pass the Recipe has posted her ‘Choc coated orange rinds’ recipe, that had me drooling and reminded me I had mine (okay, Beata’s) tucked away on my PC.

I will however start with a recipe (for yoghurt) that was given to me by my neighbour last night. I have to post it where I can find it. This is as given to me, so if you try it let me know how it went.

2 litres full cream milk

1 tablespoon natural yoghurt.

Boil milk. When it has cooled add the yoghurt and mix in. Let it sit for 8 hours somewhere warm. It’s meant to thicken. When it does, place in fridge.

That’s easy and quick enough even for me. J

Sugared Orange Peel

4 sweet oranges

1.2 litres (5 cups) water

675 g caster sugar

Extra sugar for dusting


Wash the oranges carefully to remove any wax. Using a sharp knife, score each orange from stem to tip into 4 equal segments, cutting the skin but not the fruit inside.

Carefully remove the peel from the orange in 4 pieces. Use a knife to scrape off as much of the bitter white pith as you can. Cut each piece of peel vertically into 3 or 4 strips about 1cm (1/2 inch) wide.

In a large saucepan, dissolve the sugar in the water by heating gently and stirring continuously. Bring the sugar syrup to the boil, then add the orange peel, Simmer uncovered on a low heat for about 2 hours, checking from time to time that the peel is still covered with the sugar syrup. During this time the liquid will reduce until it barely covers the peel.

Once cooked, lift out the peel with a slotted spoon, drain and allow to cool.

Dust the orange peel pieces by rolling then while still sticky in a bowl of sugar then spread them out individually on baking paper to set.

Once dried, the peel can be stored in jars in a dry place for at least 3 months. It can be used for many different recipes.


Orange ice cream  

8 pieces of sugared orange peel

4 fresh oranges

600 ml (2 `1/2 cups) double or thickened cream

200 g icing sugar

4 drops orange oil or essence

Pinch salt


Zest the oranges and squeeze out their juice. Mix zest and juice with sugar, stirring until dissolved. Add the orange oil or essence and a pinch of salt.

Dice sugared orange peel into small (`1/8 inch) cubes

Beat the cream until thick and forming firm peaks. Fold in the orange peel and the juice and zest mix.

Pour into a sealable 2 litre plastic container and place in the freezer for 3 – 4 hours.


15 thoughts on “This is not a foodie blog

  1. I’ve just made candied lemon peel for a cheesecake decoration and it’s very similar to your recipe. What it doesn’t tell you is what a sticky mess you will get into, especially as we have flies everywhere and 40 degrees!

    • 40 degrees! Phew, that’s 104 degrees Fahrenheit. You are brave. I’d be sitting in front of an open fridge with an icy drink till things cool down. Hadn’t thought of candied lemon. Just another thing to try.

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