ROSEMARY, OLIVE OIL AND ORANGE CAKE
This is a very light cake, similar to a lemon drizzle but with a ton more flavor. The rosemary and orange add delicious floral notes. A fluted Bundt pan looks especially nice. Prepare the crystallized rosemary sprigs at least 6 to 8 hours (or the day before) before serving the cake, which will keep in a sealed container at room temperature for up to three days.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 1h30m
Yield 10 servings
Number Of Ingredients 16
Steps:
- At least 6 hours before you plan to ice the cake, prepare the crystallized rosemary: Brush rosemary on all sides with a little of the egg white and then dip it in the sugar, so the needles are lightly coated on all sides. Set aside on a wire rack to dry. Repeat with remaining rosemary.
- Make the cake: Heat oven to 325 degrees Fahrenheit/160 degrees Celsius. Generously grease a 9-inch/23-centimeter Bundt pan with half the butter and refrigerate for 10 minutes. Butter again, generously, and then flour it, tapping away the excess.
- Put olive oil, superfine sugar, orange zest and chopped rosemary leaves in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until combined, then add eggs, one at a time. Whisk for another minute, until thick, then add sour cream and mix until combined on low speed. Scrape down the sides of the bowl and the whisk.
- Sift flour, baking powder and salt together into a small bowl. Add the dry ingredients to the olive oil mixture and mix until combined. Increase speed to high and whisk for 1 minute.
- Scrape batter into the Bundt pan and smooth the top with a small spatula. Bake for 30 to 35 minutes, or until cake is cooked and a skewer inserted into the middle comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a serving plate. (You may want to trim the cake at this stage, if it rises unevenly, to allow it to sit flat on the plate.)
- Prepare the icing: In a small bowl, whisk together orange juice, lemon juice and confectioners' sugar until smooth. When the cake has cooled, drizzle icing on top, allowing it to drip down the sides of the cake, then top with the crystallized rosemary and serve.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 21 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 158 milligrams, Sugar 40 grams, TransFat 0 grams
UPSIDE-DOWN BLOOD ORANGE AND ROSEMARY OLIVE OIL CAKE
Blood oranges look a lot like navel oranges from the outside, but don't be fooled. Beneath the peel lies a dark crimson flesh with tangy, citrusy notes and a distinct raspberry-like taste. Slice them thin and layer over a bed of rosemary and brown sugar that caramelizes as it bakes. The oranges are topped with a one-bowl olive oil cake batter. After cooling, it flips out perfectly for an elegant dessert topped with candied pistachios for color and crunch.
Provided by Zac Young
Categories dessert
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with nonstick cooking spray.
- Combine the brown sugar, butter, rosemary and the finely grated zest of 1 blood orange (about 1 teaspoon) in a medium saucepan. Cook over medium heat, stirring constantly, until the butter is melted, the sugar has dissolved and the mixture comes to a full boil, 2 to 3 minutes. Remove from the heat and let cool slightly, about 10 minutes. Pour the mixture into the prepared pan and use an offset spatula to spread evenly (it's OK if the caramel looks grainy).
- Finely grate the zest of 1 blood orange into a large bowl and set aside. Cut the ends off 3 of the blood oranges, then remove the skin in strips working to expose the flesh all the way around the fruit. Slice the oranges into 1/8-inch-thick rounds and remove any seeds. Arrange the slices over the brown sugar in the pan, overlapping them slightly as needed so that no sugar can be seen. Set aside.
- Add 1 cup of the granulated sugar and the olive oil to the bowl with the orange zest and whisk to combine. Add the eggs and vanilla and whisk until lightened, about 4 minutes. Add the flour, baking powder and 1/2 teaspoon salt and mix until just combined, about 1 minute. Slowly pour in the milk and continue whisking until combined. Scrape down the sides of the bowl with a rubber spatula to make sure everything is incorporated.
- Carefully pour the batter over the orange slices in the prepared pan and smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Transfer to a rack to cool slightly, about 30 minutes. Run a small knife or offset spatula around the edge of the cake to loosen. Invert a large plate or serving platter on top of the pan and flip to unmold. Let cool completely, about 1 hour.
- Meanwhile, line a baking sheet with parchment. Juice half of the remaining orange (save the other half for another use). Add the remaining 2 tablespoons sugar, 2 tablespoons of the blood orange juice and the remaining 1/4 teaspoon salt to a small saucepan and stir with a heatproof rubber spatula or wooden spoon to combine. Bring to a boil over medium-high heat, stirring occasionally, until the mixture turns rust colored around the edges, 2 to 3 minutes. Reduce the heat to low and fold in the pistachios until well coated and shiny. Pour onto the prepared baking sheet, breaking up any large clumps with a wooden spoon and allow to dry completely, about 15 minutes.
- Chop or crush the candied pistachios with a heavy glass to break up any larger pieces. Sprinkle the pistachios around the rim of the cake before serving.
ROAST SHRIMP WITH ORANGE AND ROSEMARY
Make and share this Roast Shrimp With Orange and Rosemary recipe from Food.com.
Provided by susie cooks
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450.
- When oven is ready,warm 2 tbsp of the olive oil in a 9 x 13 inch baking pan.
- Add rosemary, return to oven until rosemary begins to sizzle.
- Add shrimp, sprinkle with the orange juice, orange zest, salt and pepper and remaining olive oil.
- Roast until the shrimp turns pink, about 10 minutes.
Nutrition Facts : Calories 284.4, Fat 13.2, SaturatedFat 2, Cholesterol 259.2, Sodium 252.9, Carbohydrate 4.8, Fiber 0.1, Sugar 2.6, Protein 34.9
ROSEMARY-ORANGE MARINADE
This marinade is really wonderful on duck, beef and pork, but I've used it on chicken, too. I usually grill the item I marinate in this. This recipe was also taken from an old issue of Food & Wine.
Provided by P48422
Categories < 15 Mins
Time 5m
Yield 2/3 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Use immediately or cover tightly and refrigerate for up to a week.
- Use for duck, beef, or pork.
Nutrition Facts : Calories 612.9, Fat 61.6, SaturatedFat 4.7, Sodium 1745.5, Carbohydrate 16.8, Fiber 2, Sugar 10.4, Protein 1.1
ORANGE-ROSEMARY VINEGAR
Discover a recipe for Orange-Rosemary Vinegar. This recipe requires a bit of patience, but the end product is delicious. Use Orange-Rosemary Vinegar in dressings, sauces, marinades and more!
Provided by My Food and Family
Categories Home
Time P3DT10m
Yield 32 servings, 2 Tbsp. each
Number Of Ingredients 3
Steps:
- Cook vinegar in saucepan until it reaches 190°F. Meanwhile, rinse rosemary, then orange. Cut orange lengthwise in half, then slice crosswise. Place rosemary, then oranges evenly in 3 warm sterilized pint-size jars.
- Pour vinegar into jars, filling to within 1/4 inch of rims; cover with lids.
- Let stand in cool dark place 3 to 4 days.
- Pour vinegar mixture through cheesecloth-lined fine-mesh strainer into sterilized decorative bottles. Discard strained solids. Cover bottles with lids. Let stand at room temperature up to 1 month before using as desired.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ORANGE & ROSEMARY DRIZZLE CAKE
A zesty, herby cake with flavours of orange and rosemary - bake one in time for tea!
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 30m
Yield Cuts into 10 slices
Number Of Ingredients 13
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- To make the buttercream filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Peel and cut out segments of an orange with a knife, then set aside for the decoration. Squeeze the juice from what's left and add to the butter cream.
- Bring the juice of another orange, the caster sugar and the sprigs of rosemary to the boil in a small saucepan. Strain the syrup over the tops of the warm sponges - reserving the rosemary, cool, then sandwich together with the buttercream.
- Decorate the cake with the orange segments and candied rosemary. Keep in an airtight container and eat within 2 days.
Nutrition Facts : Calories 514 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 46 grams sugar, Fiber 0.9 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
OLIVES WITH ORANGE AND ROSEMARY
Provided by Food Network Kitchen
Categories appetizer
Time 13m
Yield 8 (1/4-cup) servings
Number Of Ingredients 8
Steps:
- Put the olive oil, garlic, coriander seed, herbs, orange zest, and pepper flakes in a medium skillet. Heat over medium-high heat swirling the pan until the mixture is fragrant, about 3 minutes. Add the olives and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 2 minutes more. Serve warm or at room temperature.
Nutrition Facts : Calories 108 calorie, Fat 11 grams, SaturatedFat 1 grams, Carbohydrate 5 grams, Protein 0 grams
ORANGE ROSEMARY OIL
Categories Condiment/Spread Bake Low Sodium Orange Rosemary Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Preheat oven to 300°F.
- With a mortar and pestle or a spice grinder grind fennel seeds coarse. In a 1-cup metal measure or very small metal bowl combine seeds with other ingredients. Set measuring cup or bowl on a baking sheet and cook in lower third of oven 1 hour and 20 minutes. Cool on a rack 30 minutes.
- Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Flavored oil keeps, covered loosely and refrigerated at all times, 1 month.
More about "orange rosemary oil food"
RECIPE: ORANGE AND ROSEMARY OLIVE OIL CAKE
From expressnews.com
Estimated Reading Time 1 min
ROSEMARY OLIVE OIL CAKE WITH ORANGE - MOIST AND EASY ...
From cheneetoday.com
4.4/5 (38)Total Time 40 minsCategory Dessert, SnackCalories 382 per serving
- Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper.
- In a large mixing bowl, whisk flour, sugar, baking powder, and salt together in a bowl until well combined.
- Add olive oil, milk, and eggs, and extracts, mixing gently between each addition. Batter will be very liquidy.
ORANGE OLIVE OIL BUNDT CAKE WITH ORANGE ROSEMARY SYRUP ...
From katysfoodfinds.com
Cuisine Australian, ItalianTotal Time 1 hr 5 minsCategory Dessert, SweetCalories 500 per serving
- Preheat the oven to 170°C. Prepare the bundt tin by brushing the inside of the tin with melted butter and dust with flour - see notes.
- In a large bowl, combine the flour, baking powder, baking soda and sea salt. Give a little whisk to combine and set aside.
- Bring all the ingredients to the boil in a medium sized heavy-based saucepan, stirring to dissolve the sugar. Let it boil for 3-5 minutes until reduced and syrupy. Remove the rosemary sprigs and let the syrup cool to room temperature.Once cooled, store in a sealed jar or container at room temperature until required.
14 BENEFITS AND USES OF ROSEMARY ESSENTIAL OIL
From healthline.com
Author Marsha Mcculloch, MS, RD
- May Improve Brain Function. In ancient Greece and Rome, rosemary was thought to strengthen memory (5). Research indicates that inhaling rosemary oil helps prevent the breakdown of acetylcholine, a brain chemical important for thinking, concentration and memory (6, 7).
- Stimulates Hair Growth. One of the most common types of hair loss is androgenetic alopecia, better known as male pattern baldness, though it can also affect females (10).
- May Help Relieve Pain. In folk medicine, rosemary is utilized as a mild pain reliever (15). In a two-week study, stroke survivors with shoulder pain who received a rosemary oil blend with acupressure for 20 minutes twice daily experienced a 30% reduction in pain.
- Repels Certain Bugs. For deterring harmful insects that may bite you or infest your garden, consider rosemary oil as a natural alternative to chemical products.
- May Eases Stress. Many factors can cause stress — including school tests. Inhaling rosemary oil may help reduce test anxiety. When nursing students breathed rosemary oil from an inhaler before and during test time, their pulse decreased by about 9% — while no significant change occurred without rosemary oil (8).
- May Increase Circulation. Poor circulation is a common complaint. You may notice it most in your hands and feet. If you experience cold fingers and toes — even in relatively warm temperatures — rosemary oil is worth considering.
- May Help Perk You Up. Rosemary oil is commonly used for mental strain and fatigue in folk medicine (26). When 20 healthy young adults inhaled rosemary oil, they reported feeling about 30% more mentally refreshed and about 25% less drowsy compared to smelling a placebo oil (1).
- May Reduce Joint Inflammation. Preliminary evidence suggests that rosemary oil may help reduce tissue inflammation that can lead to swelling, pain and stiffness (4, 27).
- 13. Other Uses. Scientists are investigating several other uses of rosemary oil, but human studies are lacking. Test-tube studies aren’t equivalent to human research that tests essential oils via inhalation or topical application, which are accepted uses for people.
ORANGE-ROSEMARY GLAZED PORK ROAST - FOODLAND
From foodland.ca
5/5 (1)Calories 230 per servingTotal Time 1 hr
- Preheat barbecue to medium-high. Blend orange juice with maple syrup, mustard and rosemary.
- Brush roast with oil and sprinkle evenly with salt and pepper. Sear pork on the grill for 2 min. per side or until browned. Reduce grill heat to medium.
- Cook, with lid closed, turning and basting roast often with juice mixture, for 35 to 40 min., or until the internal temperature reaches 155°F (68°C) on an instant-read thermometer. (Don’t overcook as roast can dry out.) Tent the roast with foil and rest for 5 min. before slicing. The roast will continue to cook as it rests, coming up to 160°F (71°C).
21 BRILLIANT USES FOR ROSEMARY YOU'VE GOT TO TRY
From ruralsprout.com
- Rosemary Olive Oil. Rosemary infused olive oil is a wonderful way to preserve your bounty of fresh sprigs. Drizzle it over meats and vegetables, mix in in with salad dressings, use it as a bread dip, or when pan frying for a more flavorful sauté.
- Rosemary Sea Salt. It’s so easy to season salt with a little rosemary! You’ll need: 3 cups of sea salt. 1 cup of fresh rosemary leaves. Combine sea salt and rosemary leaves in a jar and stir well.
- Rosemary Butter. This herbed butter is amazing spread on crackers, breads, and even mashed potatoes! You’ll need: 4 tablespoons of butter, room temperature.
- Rosemary Sandwich Spread. Heighten the average turkey club or BLT with this creamy spread. Feel free to substitute Greek yogurt with mayonnaise if you prefer.
- Apricot Rosemary Jam. Rosemary pairs up nicely with many other types of jam making fruits, like peaches, strawberries, blackberries, and rhubarb. This apricot rendition, though, is both savory and sweet, and can be enjoyed equally as a meat marinade or spread on toast.
- Rosemary Skewers. Don’t toss out your rosemary stems! Next time you make kebabs, use the rosemary stems to skewer your meats and veggies to add a delicious herbal aroma to your grilled foods.
- Sriracha and Rosemary Chicken. All things crispy, creamy, savory, and spicy, these boneless chicken breasts are marinated in Greek yogurt, sriracha hot sauce, chopped rosemary, and minced garlic for a few hours before being baked (and then broiled) to crisp perfection.
- Garlic Rosemary Steak. Make up some rosemary olive oil ahead of time for this succulent steak recipe, fried up in a heavy skillet with garlic oil and coarse sea salt.
- Roasted Salmon on Rosemary. A genius way to imbue any kind of fish fillet with the sweet piny taste of rosemary! The fish is first seared and seasoned with salt and pepper, then placed atop a bed of fresh rosemary sprigs in a baking dish.
- Rosemary Root Vegetables. A super simple way to jazz up your roasted veggies, chopped turnip, parsnip, sweet potato, rutabaga, and Brussels sprout are tossed in olive oil, rosemary, and garlic and baked for 20 minutes.
ORANGE ROSEMARY OLIVE OIL LOAF - FUELED NATURALLY
From fuelednaturally.net
Estimated Reading Time 1 min
NOTES FROM MAGGIE'S FARM: ROSEMARY ORANGE INFUSED OLIVE OIL
From frommaggiesfarm.blogspot.com
Estimated Reading Time 5 mins
ORANGE AND ROSEMARY OLIVE OIL CAKE - CAT'S TOULOUSE KITCHEN
From catskitchenfrance.com
Estimated Reading Time 2 mins
ROSEMARY OIL, CLOVE OIL, AND A MIX OF THYME-ORANGE ...
From sciencedirect.com
Author R. Thanissery, S. Kathariou, D. P. SmithPublish Year 2014
PURE COLD PRESSED ORANGE OIL CONCENTRATE - 32 OZ (D ...
From amazon.ca
4.6/5 (3.7K)Item volume 946 MillilitersBrand EcoClean SolutionsScent Citrus
ORANGE ROSEMARY DRESSING | PRODUCTS - OIL & VINEGAR
From oilvinegar.com
Carbohydrate 38.2 GFat 20.7 GEnergy 1,452 KJ / 347 KCALof which saturates 2.2 G
ROSEMARY OLIVE OIL AND BLOOD ORANGE CAKE - SIPPITYSUP
From sippitysup.com
Servings 16Estimated Reading Time 50 secs
ROSEMARY ALMOND CAKE WITH OLIVE OIL AND ORANGE ZEST | MEAL ...
From mealandaspiel.com
Reviews 3Estimated Reading Time 2 mins
ORANGE ROSEMARY OLIVE OIL CAKE - PERFECT FOR THE HOLIDAYS
From jesselanewellness.com
Estimated Reading Time 2 mins
RECIPE: ORANGE AND ROSEMARY OLIVE OIL CAKE
From houstonchronicle.com
Estimated Reading Time 1 min
SKILLET CHICKEN WITH ORANGE-ROSEMARY SAUCE
From goodhousekeeping.com
Cuisine AmericanTotal Time 20 minsServings 4Calories 245 per serving
ORANGE & ROSEMARY OLIVE OIL CAKE - FEEDING YOUR APPETITE
From feedingyourappetite.com
CALIFORNIA-MADE ORANGE ROSEMARY EXTRA VIRGIN OLIVE OIL
From sonomagourmet.com
ORANGE AND ROSEMARY PORK CHOPS RECIPE - FOOD NEWS
From foodnewsnews.com
ORANGE AND ROSEMARY OLIVE OIL CAKE | OLIVE OIL CAKE, JUST ...
From pinterest.ca
ROAST PORK WITH ORANGE AND ROSEMARY | THE SPLENDID TABLE
From splendidtable.org
ORANGE ROSEMARY SKILLET CHICKEN THIGHS WITH WILTED KALE ...
From mazola.ca
ORANGE ROSEMARY OLIVE OIL CAKE – MY ROI LIST
From myroilist.com
HOW TO MAKE AN ORANGE SALAD WITH ROSEMARY, ROSEMARY OIL ...
From vietnamflavorsandfragrances.com
FOOD LUST PEOPLE LOVE: ORANGE ROSEMARY BOULE #TWELVELOAVES
From foodlustpeoplelove.com
[HOMEMADE] JAFFA ORANGE OLIVE OIL CAKE WITH ROSEMARY BROWN ...
From reddit.com
ORANGE AND ROSEMARY ROASTED ARCTIC CHAR PORTIONS | SEAFOOD ...
From seafoodbysykes.com
ORANGE ROSEMARY SALT SCRUB | OLEANDER + PALM
From oleanderandpalm.com
ROSEMARY, OLIVE OIL AND ORANGE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN STUFFED WITH ORANGE AND ROSEMARY RECIPE | EDIBLE ...
From ediblenortheastflorida.ediblecommunities.com
ORANGE & ROSEMARY, EXTRA VIRGIN OLIVE OIL NUTRITION FACTS ...
From eatthismuch.com
ORANGE AND ROSEMARY OLIVE OIL CAKE | THE SPLENDID TABLE
From splendidtable.org
AMAZON.COM: ROSEMARY OIL FOOD GRADE
From amazon.com
ORANGE-ROSEMARY OLIVE OIL CAKE - CHEF DENNIS
From askchefdennis.com
ORANGE ROSEMARY OLIVE OIL CAKE - BONA FURTUNA
From bonafurtuna.com
SPRING: ORANGE-ROSEMARY OLIVE OIL CAKE | GRAIN PLACE FOODS
From grainplacefoods.com
ROSEMARY OIL ORANGE WAFFLE - RECIPES | NOAHSTRENGTH.COM
From noahstrength.com
RECIPE | ROSEMARY & ORANGE MARINATED OLIVES | NATALIE MACLEAN
From nataliemaclean.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love