This recipe is adapted from one I found in a magazine in South Africa. Naartjie is a seedless citrus fruit similar to an orange. In the UK we call it a satsuma or mandarin, but the Africaans name i…
A sugar-free yet sweet loaf to enjoy any day of the week. Not too tricky to make and full of vitamin c.
The trick to this yummy, but fairly tricky marmalade is all in the freshness of the fruit. Makes: 3 X 400G jars.Difficulty: Fairly TrickyIngredients800g naartjies (I used small beauties, the size of a golf ball, picked off the trees on the Dunedin citrus farm - the fresher the better because naartjies contain way less pectin than other citrus.
Naartjie Pickle
A deliciously dense and fruity cake, rich in the South African flavours of naartjies and Rooibos tea. Baking in a bundt pan adds a touch of elegance!
Try this delicious dessert recipe by Africa's first Michelin-star chef, Jan Hendrik van der Westhuizen, from his book Jan - A Breath of French Air.
Naartjie Mandarin Jam has a unique, brilliantly fresh flavor that works exceptionally well with all kinds of toast, croissants, scones, and biscuits.
5 Vibrant Tangerine Recipes ~ the freshest, juciest recipes to celebrate my favorite citrus! From pancakes to stir fry, I've got tangerine season covered!
Tangerine Sorbet, Naartjie Ice It's Sunday again already. Just the family for Sunday lunch today, with the children slathering in anticipation of the treat that they knew was hiding out in the freezer. On Friday they had watched as I squeezed naartjies and excavated their skins. On Saturday as I scooped and packed the frozen sorbet into the shells, they each nominated their chosen fruit and this morning, instead of 'Hurray it's Sunday we can have chocolate after lunch' it was 'Are we going to have those naartjies after lunch today?' From the high excitement levels you can tell that such a labour intensive and artfully presented dessert is unusual in our house. The only thing that could drive me to such lengths would be my blog! I admit it. Showing off to the world spurs me on me to far greater endeavours than does spoiling my family! The occasion today was this months WTSIM, the theme of which is 'Stuffed fruit and vegetables'. At first I struggled to find inspiration on this subject. As a mother of vegetable-averse children the effort involved in stuffing a vegetable has always seemed excessive and, though I'll happily eat someone else's efforts and appreciate their hard work, I'm far too lazy a cook to spend hours on intricate presentation. I dived into my favourite book about fruit: Jane Grigson's Fruit Book is not just about recipes, it gives the history and background of each fruit type as well as a plethora of different ways of using it both sweet and savoury. I had a dim memory of a recipe for a citrus sorbet that is served in the fruit shells. It had reminded me of Italy, where good gelaterias always have, somewhere in their display freezers, an assortment of orange and lemon ices attractively packed in their skins. Of course the counter attractions of a sublime tartufo nero (black truffle, so called for its round shape rolled in cocoa powder) ice cream usually won - chocolate beating fresh fruit flavour hands down on the indulgence front. So with naartjies (pronounced narchee - any sort of tangerine, mandarine or clementine is a naartjie here in South Africa) heaped high in the shops at the moment, I bought an extra bag and set to squeezing and juicing. It wasn't a hard recipe, in fact my six year old reckons she is going to make them next time, but it did leave a large amount of the kitchen and kitchen utensils coated in juice. I should have photographed them when they were newly packed with sorbet, as the return to the freezer frosted over the skins and set the sorbet hard. I would have had to resort to one of those styling techniques that render the food inedible, such as hairspray or varnish to get the perfect shot and there was no way that a photograph was going to take precedence over the eating. I then moved them from freezer to fridge an hour before eating, so the sorbet was soft enough to excavate without risk of injury. Jane Grigson calls these mandarines givrées and apparently they were all the rage at dinner parties in the late Seventies. Recipe for Naartjie Ice 20 tangerines/naartjies juice of half a lemon 100ml/ 3floz/ ½ cup water icing sugar Syrup 250g/8oz/1 cup sugar 150 ml/5 fl oz/2/3 cup water juice of ¼ lemon Make the syrup by heating the three ingredients over a low heat until the sugar has dissolved. Bring to the boil and boil for 2-3 minutes. Leave to cool. Grate the zest from half the tangerines or naartjies and squeeze the juice. Cut the remaining tangerines, so they each have a lid. Scoop out the flesh with a small spoon and press out the juice (I used a sieve to do this). The skins must be left in good shape, but as long as they aren't holed you can stuff them back into roundness with the sorbet. You should end up with about 3 cups of juice altogether. Add the grated zest, lemon juice and water, then taste to see if you need any of the icing sugar. If you over sweeten, you can add a bit more lemon juice to sharpen the flavour again. Freeze this in a plastic container. I usually take it out after a couple of hours to beat it with a fork, then freeze again until it is firm. Scoop all the leftover pulp from the shells so they are clean inside. Chill them and when the sorbet has set quite firm, beat it again and scoop it into each shell, packing it down quite firmly. Replace the lids, wrap the whole fruit in cling film and freeze again until needed. Our naartjies were large, the size of small oranges, so I only used 10 altogether and got five filled fruit from that quantity. They were generous portions and most of us returned the other half to the freezer for another day. I managed to battle on and finish mine without too much strain though. It was quite delicious and well worth the effort, very cleansing on the palate and left us all feeling like we'd had a really special meal. I was left fantasising about an elegant dinner, where small clementine or tangerine sorbets would be followed by a bitter chocolate torte and coffee with petit fours...
If you love lemon curd , you are in for a treat! This fruity clementine curd has all the sharpness and tang of a lemon curd, but with the extra juicy flavour of a clementine.
The Cape Sunset Spritz is a refreshing and flavorful cocktail featuring Caperitif, naartjie juice, and soda, garnished with wild buchu for a hint of herbal aroma.
Citrusy and delicious.
Naartjie Golden Syrup Pudding
A bright and tangy clementine sorbet is just what you need for a summer refresh.
A spiced Cape Malay doughnut soaked in syrup and covered with coconut.
Naartjie Golden Syrup Pudding
The perfect way to show off satsuma mandarins or clementines- bake a clementine upside down cake! Even if it's your 1st time baking an upside down cake this recipe is easy and approachable. This mandarin upside down cake recipe uses just 6 ingredients + mandarins and turns out beautifully!
A spiced Cape Malay doughnut soaked in syrup and covered with coconut.
Mango Pineapple Naartjie Achaar
Naartjie Avocado Cucumber Salad
INGELEGDE HALWE NARTJIES OF LEMOENE
My mom had a granadilla vine that covered the length of the fence between us and our neighbours. Both families had enough granadillas to give away. I have tried a few times to grow one, but it hasn…
Rum loves citrus. From its best friend the lime, to flings with grapefruit, and the perfect marriage of mandarins. Citrus season has arrived in the Western Cape and we couldn’t be happier. Time to shake up our signature serve – The Naartjie Daiquiri. Use any kind of soft citrus variety ( clementine, satsuma, mandarin, mineola […]
This kumquat vinaigrette is wonderfully versatile! Drizzle some of this vinaigrette atop freshly roasted/steamed/sauteed asparagus or leeks. Do it. Your life will change in amazing ways.
Citrus cakes are a favourite in our house. They are usually very moist and typically the oranges or lemons that are added are bursting with flavour and provide a great alternative to chocolate and buttercream type cakes.
This recipe has a few steps, although none are too complicated. You need to make sure there is enough time to freeze the cannelloni thoroughly before cooking, so best done the day before. Enjoy the combination of citrus and shellfish.
If you love lemon curd , you are in for a treat! This fruity clementine curd has all the sharpness and tang of a lemon curd, but with the extra juicy flavour of a clementine.
