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Warm Up With These Winter Recipes

Simply Orange Cranberry Loaf Recipe


2/3 cup Simply Orange

2 eggs

1 tbsp grated orange zest

1/2 cup butter

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/4 cup sugar

2/3 cup dried cranberries


2 tbsp Simply Orange

1 cup powdered sugar


1. Stir together flour, baking powder and salt.

2. In a separate large bowl, beat together butter and sugar. Add eggs one at a

time, then mix in Simply Orange and orange zest.

3. Stir in flour mixture, add cranberries, and mix until well combined.

4. Add batter to 9x5x3 in. pan, and bake at 350 degrees for 1 hour, or until

cooked through.

5. Remove loaf from oven and let cool in bread pan for at least 10 minutes

before moving to cooling rack.

6. While loaf cools, mix 2 tbsp Simply Orange and 1 cup powdered sugar

together to make icing.

7. Spoon icing evenly over loaf.

8. Slice and serve.

Photo and Recipe Credit:

Eggplant, Potato, Tomato Recipe


4 medium tomatoes, cut into 3/8- inch/1-cm dice (about 2 ¼ cups/400 g)

½ small red onion, finely chopped (1/3 cup/40 g)

2 tsp white wine vinegar

½ cup/ 15 g flat-leaf parsley leaves, chopped

1 tbsp Sriracha sauce or another hot savory chile sauce

2 medium eggplants, cut into 1 ¼-inch/3-cm chunks (1 ⅓ lb/ 600g)

1 cup/250 ml olive oil about 1 ¼ cups/300 ml sunflower oil

1 ⅓ lb/600 g Yukon gold potatoes or another waxy variety, peeled and cut into slices 1/8-inch/3-mm thick

scant ½ cup/ 80 g tahini paste

2 ½ tbsp. lemon juice

1 small clove garlic, crushed

6 eggs, freshly poached

1 tsp sumac

1 tbsp cilantro leaves, chopped

salt and black pepper


Place the tomatoes in a colander for 30 minutes to drain. Transfer to a medium bowl and add the onion, vinegar, parsley, Sriracha, and ¼ teaspoon salt. Mix gently and set aside.

Mix the eggplants with 1 ½ teaspoons salt, place in a colander, and set aside over a bowl for half an hour, to remove any excess liquid. Transfer to a plate lined with paper towels and pat dry. Pour all but 2 tablespoons of the olive oil into a 10 ½ - inch/26 –cm sauté pan, along with all of the sunflower oil; the oil needs to reach

⅜-inch/1-cm up the sides of the pan, so add more if you need to. Place over high heat and, once hot, add the eggplant in batches. Fry for 3 to 4 minutes, until golden brown. Remove with a slotted spoon, transfer to a plate lined with paper towels, and set aside somewhere warm while you continue with the remaining batches. Leave the oil to cool, pour it into a jar – you’ll be able to use it for future frying- and wipe out the pan.

Bring a saucepan of water to a boil, add the potatoes, and cook for 3 minutes. Drain, refresh under cold water, and set aside to dry. Add the remaining 2 tablespoons fresh olive oil to the sauté pan and place over medium-high heat. Add the potatoes, ¼ teaspoon salt, and a grind of black pepper and fry for 10 minutes, shaking the pan from time to time, until they are cooked through and golden brown. Remove the pan from the heat and set aside.

Place the tahini, ¼ cup/60 ml water, 1 ½ tablespoons of the lemon juice, the garlic, and a pinch of salt in a bowl and whisk until you have a thick, pourable consistency. Spoon half of this sauce over the potatoes and spread the eggplants on top. Follow this with the remaining tahini sauce and then spoon over the tomatoes. Poach the eggs just before you are ready to serve and then lay them on top of the tomatoes, along with a drizzle of the remaining olive oil, a sprinkle of the sumac and cilantro, and the last of the lemon juice. Bring to the table in a pan.

Credit: Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi by Yotam Ottolenghi

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