Citrus Pomegranate And Honey With Toasted Coconut Food
TOASTED POUND CAKE WITH CITRUS CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
- For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
- To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.
CITRUS, POMEGRANATE, AND HONEY WITH TOASTED COCONUT
An invigorating morning meal, this zingy fruit salad gets unexpected texture (and a tropical touch) from coconut.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Arrange citrus slices and pomegranate seeds on a platter. Sprinkle with coconut and drizzle with honey.
Nutrition Facts : Calories 110 g, Fat 2 g, Fiber 3 g, Protein 2 g, SaturatedFat 2 g, Sodium 3 g
HERBY COUSCOUS WITH CITRUS & POMEGRANATE DRESSING
This colourful side dish goes beautifully with lamb chops, or Middle Eastern-style dishes
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Place the couscous in a shallow bowl, then pour over 200ml boiling water. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs.
- Make a dressing by mixing together the orange juice, white wine vinegar and olive oil, then stir into the couscous. Season well with salt and serve.
Nutrition Facts : Calories 189 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium
SPRING MIX SALAD WITH POMEGRANATE, HONEY DRESSING AND TOASTED P
This is a pretty recipe. The pomegranate is a beautiful tropical fruit with seeds that are crunchy and help give texture to the whole salad experience. You can change the dressing to your liking, but make sure you use a ratio of 1:3 acid to fat.
Provided by chef ashish damle
Categories Lactose Free
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sort through the spring mix salad greens and clean out any leaves that are not completely fresh.
- Mix all ingredients except pomegranate seeds and nuts in a jar or the container of a blender.
- Whirl until smooth.
- Place in refrigerator until needed.
- Just before service, drizzle salad with dressing and arrange on a plate with pomegranate seeds and ground pistachios sprinkled all over.
Nutrition Facts : Calories 170.9, Fat 15.4, SaturatedFat 2.1, Sodium 22.6, Carbohydrate 8.1, Fiber 1.1, Sugar 6.2, Protein 1.3
POMEGRANATE, HONEY & QUINOA BREAKFAST
Delicious, fresh tasting and pretty healthy!! Modified from a recipe found on http://edenkitchen.com
Provided by UmmBinat
Categories Breakfast
Time 25m
Yield 1 bowl, 1 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the quinoa in a fine mesh sieve.
- Place in a medium saucepan with milk, water, cinnamon and pinch of ginger powder. Bring to the boil, then reduce heat and simmer for 15 minute (At this point the quinoa should have a slight crunch when you bite it.) Remove from heat and drain any remaining liquid, if any.
- Stir in the flaxseed or sunflower seeds, unpasteurized honey and desiccated coconut if using. Mix well.
- Top with pomegranate seeds and toasted almonds.
Nutrition Facts : Calories 595, Fat 18.4, SaturatedFat 8.4, Cholesterol 11.4, Sodium 113.8, Carbohydrate 98.3, Fiber 14.9, Sugar 44.5, Protein 15.7
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