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Ginger-Orange Stars

Ginger-Orange Stars

Makes about 3 1/2 dozen Servings

Ingredients

Cookies

  • 1 1/2 cups all purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup (packed) golden brown sugar
  • 1/4 cup robust-flavored (dark) molasses
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon vanilla extract

Icing

  • 1 1/2 cups (or more) powdered sugar
  • 1/2 teaspoon vanilla extract

Recipe Preparation

Cookies

  • Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until well blended. Beat in molasses, egg yolk, orange peel, and vanilla. Add flour mixture and beat just until blended. Gather dough into ball. Divide into 4 pieces. Flatten each into disk. Wrap each in plastic and chill until cold and firm, at least 4 hours.

  • Position racks in top third and bottom third of oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Roll out 1 piece of dough on lightly floured surface to 1/4-inch thickness. Using 2 1/2- to 3-inch star-shaped cutter, cut out cookies. Transfer cookies to prepared sheets, spacing 1/2 inch apart (cookies spread very little). Gather scraps and reroll dough, cutting out more cookies. Bake cookies 5 minutes. Reverse baking sheets; bake until cookies are puffed and look slightly darker around edges, about 5 minutes longer. Cool cookies on sheets 2 minutes. Using thin metal spatula, transfer cookies to racks; cool. Repeat with remaining dough pieces.

Icing

  • Sift 1 1/2 cups sugar into medium bowl. Add 5 teaspoons water and vanilla; whisk until smooth. Whisk in more sugar by tablespoonfuls, if necessary, until icing falls thickly off whisk. Spoon icing into pastry bag fitted with 1/16-inch plain round tip or resealable plastic bag (cut tip off bag). Pipe icing onto cookies. Let stand until icing is hard, at least 3 hours. DO AHEAD Can be made 2 days ahead. Store airtight between sheets of waxed paper.

Reviews Section

  • 2 oranges
  • 2 teaspoons canola oil
  • 2 cloves garlic, minced
  • 2 tablespoons minced fresh ginger
  • 1 cup bulgur, rinsed (see Ingredient note)
  • 2 teaspoons brown sugar
  • ¼ teaspoon salt, or to taste
  • ⅓ cup slivered almonds
  • ⅔ cup chopped scallions
  • 1 tablespoon reduced-sodium soy sauce

Zest 1 orange reserve the zest. Juice both oranges. If necessary, add enough water to the juice to measure 1 1/2 cups total.

Heat oil in a large heavy saucepan over medium-high heat. Add garlic and ginger cook, stirring, until fragrant, about 30 seconds. Add bulgur and stir to coat. Add the orange juice, brown sugar and salt bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the bulgur is tender and most of the liquid has been absorbed, 15 to 25 minutes.

Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring frequently, until light golden and fragrant, 2 to 3 minutes.

Add scallions, soy sauce and the reserved orange zest to the bulgur mix gently and fluff with a fork. Serve sprinkled with the almonds.

Ingredient Note: Fiber-rich bulgur--whole-wheat kernels that are precooked, dried and cracked--is sold in natural-foods stores and large markets.


What cut of beef should you use for beef and broccoli?

The most common cut of beef used in beef and broccoli is flank steak. It&rsquos what I used to make this. But you can use flat-iron, or another cut of steak, too.

I like using flank steak because it&rsquos cheap and one of the healthiest cuts of beef&ndash it&rsquos leaner and has more protein than many other cuts. It&rsquos packed with flavor and super tender- if you cook it right.


Orange & ginger stained glass biscuits

Heat oven to 180C/fan 160C/gas 4. Grease 2 large non-stick baking sheets with oil. Whizz the flour, ginger, zest and butter with 1⁄2 tsp salt to fine crumbs in a food processor. Pulse in the sugar and milk, then turn out and knead briefly on a floured surface until smooth. Wrap then chill for about 30 mins.

Flour the work surface again, then roll out the dough to the thickness of a £1 coin. Use 7cm cutters to cut out shapes, then use 4cm cutters to cut out the middles. Re-roll leftover pieces. Make a hole in the top of each biscuit, then carefully lift onto the baking sheets.

Crush the sweets in their wrappers with a rolling pin, then put the pieces into the middles of the biscuits – the sweets should be level with the top of the dough. Bake for 15-20 mins or until the biscuits are golden brown and the middles have melted.

Leave to harden, then transfer to a rack to cool. Thread with ribbon, then dust with icing sugar. Will keep for a month, but best eaten within 3 days.


Ginger-Orange Stars - Recipes

Yield: 20-24 Bath Cookies | Est. Time: 2 Hours | Level: Moderate

Crumble a few bath cookies under running water and experience the soothing affects of the oatmeal, mango butter and grapeseed oil. Will definitely need a note: NOT EDIBLE.

Measure ingredients with a scale or precise measuring tool.

We are not responsible for the products you create from our supplies.

You alone are responsible for product and recipe testing to ensure compatibility and safety.

  1. This recipe is made in two batches to make all 20-24 bath cookies.
  2. Using a food processor, grind up oatmeal until powdery. One cup equals 3.5 oz. by weight. Place in large mixing bowl.
  3. Add 4 oz. baking soda and 4 oz. cornstarch. Mix with fork or wire whisk. Break up any clumps there may be.
  4. In small bowl, place 1 oz. of mango butter. Heat on low in microwave until melted.
  5. Add melted mango butter to powder mixture and 1.20 oz. grape seed oil. Gently mix in with fork or whisk.
  6. Add 0.20 oz. fragrance oil and 5 ml of Vitamin E. Continue mixing until ingredients are completely blended in.
  7. Take a small amount of mixture in your gloved hands and roll into a 1.5" ball. Place on cookie sheet lined with waxed paper. Flatten slightly. Continue until all mixture is used. Set aside until completely set up, or about 2 hours.
  8. Once bath cookies have hardened, gently roll cookie in milk powder.
  9. Repeat above steps to make remaining bath cookies. Recipe should yield approximately 20-24 bath cookies depending on size.

WARNING: Be sure to add a warning to your label that this will make your tub slippery. Be sure to use a rubber bath mat on bottom of the tub.


Spiced cranberry and red wine tiramisu

Spiced cranberry and red wine tiramisu. Photograph: Louise Hagger/The Guardian

Desserts don’t come more festive than this: it’s Christmas in a bowl. I’d be inclined to make double the amount of cranberry caramel, because it’s lovely to have around over the holiday, to spoon alongside any meat. As is the case with most tiramisu, the eggs in the cream are not cooked, so make sure you use the best-quality and freshest you can afford (and let any pregnant or elderly guests know the dish contains uncooked eggs). Make this at least a day ahead, because the flavours improve: it will keep in the fridge for up to three days. Serves 10.

For the cranberry caramel

240g caster sugar
300g frozen cranberries, defrosted and blitzed in a food processor
240ml red wine (a light and fruity rioja)
8 whole cloves
2 cinnamon sticks
1 whole nutmeg
2 star anise
1 vanilla pod, split lengthways and seeds scraped
2 oranges – shave the skin of one with a vegetable peeler, finely grate the skin of the other
300ml pure cranberry juice

For the mascarpone cream
50g caster sugar
3 eggs, separated
500g mascarpone
60ml Grand Marnier
Finely grated zest of 1 orange
¼ tsp ground cinnamon
½ tsp freshly ground nutmeg
Salt

To assemble and serve
200g sponge finger biscuits
2 shots espresso (about 60ml)
¾ tsp cocoa powder
⅛ tsp ground cinnamon
⅛ tsp freshly ground nutmeg

First make the caramel. Tip the sugar into a 20cm-wide, heavy-based pan and cook on a medium heat for five minutes, until the sugar has melted and started to brown at the edges – resist the urge to stir, but instead tilt and swirl the pan. Cook for 90 seconds or so longer (keep a close eye on it), until the sugar has turned a dark, amber caramel, then take off the heat and add the cranberries: take care, because the caramel will bubble and spit when the cold berries go in.

The caramel will harden, so return it to the heat for five more minutes, stirring occasionally, until it melts again. Once it has melted, increase the heat to medium-high and add the wine, cloves, cinnamon, whole nutmeg, star anise, the split vanilla pod and shaved orange rind. Cook for five minutes, so the wine reduces, then add the cranberry juice and 60ml water. Simmer for 15 minutes, stirring occasionally, until the mix is the consistency of runny jam, then leave to cool. Pick out and discard the spices and orange peel.

Once the caramel has cooled, make the mascarpone cream. With an electric whisk, whip the sugar and egg yolks on a high speed, until pale and fluffy. Add the mascarpone and whisk again, but only until just combined – about 20 seconds. Take care not to over-whip, otherwise the cream will go runny. Transfer to a large bowl, then wash the whisking bowl. Add the egg whites and a pinch of salt, and whisk on a high speed for three minutes, until they form stiff peaks. Add to the mascarpone bowl with the Grand Marnier, orange zest, vanilla seeds, ground cinnamon and ground nutmeg, and gently fold together until well combined.

To assemble, line a 1.5 litre-capacity pudding bowl (about 20cm wide at the top and 12cm wide at the bottom) with clingfilm: you want a bit of overhang, so don’t skimp on the clingfilm. Spoon a layer of mascarpone cream into the base of the bowl (you want it to come about 2.5cm up the sides). Taking one sponge finger at a time, dip the biscuits in the cranberry mixture until completely covered and softened, then arrange in a single layer on top of the cream.

On top of the biscuits, put enough of the cranberry mixture to cover and to brush some all around the edges of the bowl. Drizzle a tablespoon of espresso over the top, then repeat the layers until you have four in total, finishing with a layer of mascarpone cream. Pull the excess clingfilm over the top of the cream, to cover, then refrigerate for 24 hours, or at least overnight.

To serve, unwrap the clingfilm and invert the tiramisu on to a large plate. Dust with a mixture of cocoa, cinnamon and nutmeg, and serve.


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Steamed Halibut with Ginger

  • Quick Glance
  • Quick Glance
  • 20 M
  • 20 M
  • Serves 2

Special Equipment: Steamer basket with lid and wok

Ingredients US Metric

  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry or Shaoxing rice wine
  • 2 teaspoons sesame oil
  • 3/4 pound halibut fillets or another white fish such as cod or snapper, skinned if desired
  • 1/2 teaspoon table salt
  • 2 tablespoons shredded or grated fresh ginger
  • 2 tablespoons mild vegetable oil
  • 3 tablespoons thinly sliced scallion

Directions

In a small bowl, combine the soy sauce, sherry, and sesame oil, and stir well.

Fill the base of a steamer pan or a wok with about 4 inches (10 cm) of water. Place the steamer basket over the water.

Arrange the fish, skin-side down, on a plate that will fit inside the steamer. (If you have more than 1 piece of fish, leave a little space between them.) Lightly season the fish with the salt and then scatter the ginger over the fish.

Place the plate in position inside the basket or on the rack, and bring the steaming water to a rolling boil over high heat.

When the steam is flowing well, adjust the heat to maintain an even flow, and cover the steamer basket with its lid. Cook until the fish is opaque throughout when checked at the thickest part, 6 to 12 minutes, depending on the thickness of the fish. Turn off the heat and leave the fish in the steamer.

In a small pan or skillet over medium-high heat, warm the vegetable oil until it is hot but not smoking, about 1 minute.

Carefully transfer the fish to a platter, leaving any liquid behind. Quickly pour the soy sauce mixture over the ginger-covered fish, and scatter the scallion on top of the ginger. Slowly drizzle the hot oil over the top of the fish. Serve right away.

Recipe Testers' Reviews

This was a wonderful, simple entree. I couldn’t have asked for an easier preparation. I would highly recommend this to a novice cook inexperienced with fish. Steaming fish is not only healthful but also controls any lingering smell that so many home cooks fear.

I only made one portion for myself and to have something so delicious and simple when cooking for one is a real asset to have in my repertoire.

I used a bamboo steamer and wok combo and it worked perfectly. My fish cooked in about 7 minutes, which was barely enough time to get any side dishes assembled! I thought the ginger could be too much but I ate it all happily.

I especially enjoyed finishing the halibut with the hot oil and could only imagine what a hit it would have been if I had done it for my family.

Your family will think that the chef from your local Cantonese restaurant came to your house to make dinner if you put this on the table. Served with brown rice and steamed broccoli, it’s a perfect, delicious, healthy meal.

The halibut that I purchased was a bit thick and required more than the 10 minutes in the steamer. The cod and and snapper that were in my market were very thin and I was afraid that they would overcook too quickly.

I appreciated all of the details about getting everything ready in advance and it making the cooking process seamless. I must admit that, much to my disappointment, I didn't get a big sizzle. Perhaps my oil wasn't hot enough.

I used skin-on fish but wondered if it was absolutely necessary. My steamer was a bamboo one set over a wok.

This recipe was incredibly easy and delicious! The prep was simple and the cooking time was less than 10 minutes. I loved the effect of pouring the sizzling hot oil over for a crackling sound.

I served the fish atop a bed of brown rice with braised coconut milk bok choy.

And do make sure to buy a nicer quality sherry for the sauce so that you can drink a glass with your meal!

We really enjoyed this dish. It is certainly “quick and easy” and just about foolproof with the very detailed instructions provided in the recipe. I used skin-on snapper filets which took only 6 minutes to cook in the steamer. I’m sure that halibut or cod would be equally wonderful.

I loved the “sizzle” when the hot oil was poured on. I served the fish with steamed jasmine rice and a Thai cucumber salad. It all came together as a very flavorful and healthy meal.

I would definitely make this again.

This was a totally new technique for me but I will definitely do this again.

I steamed my fish for 14 minutes and probably could have stopped a minute or two earlier. The oil really popped when poured over the fish. I was afraid it would taste oily but it did not at all.

The oil brought out a lovely aroma and made everything blend perfectly. I was surprised how much I liked it and how quickly it came together.

When you've got a nice piece of fish and need dinner in a hurry, this is the recipe to use. It's fast, easy and relies on pantry staples you're sure to have on hand if you do any Asian cooking at all. The flavor is fantastic and no one will know all you need to do is mix the sauce ingredients, steam the fish, and pour some heated oil over it all. It really tastes like a much more complicated recipe.

The recipe is written with lots of helpful information to get you started with steaming techniques. After you've done it once, this recipe is easy enough to commit to memory for repeat performances.

This is sure to be a weeknight staple in my kitchen as well as one I'd be proud to serve to guests.

Simple and extremely flavorful, this recipe provides a very accessible introduction to Chinese cooking. I liked how light it was and how the ginger, while powerful, didn't overwhelm all of the other flavors. Very nuanced and also delicious. And fast, which makes it ideal for weeknight cooking.

I used cod instead of halibut, and it worked beautifully. And I put the fish directly in the steamer basket instead of on a plate, which wouldn't fit in my steamer. It worked fine, though was more difficult to remove from the steamer.

I found adding the oil at the end to be a bit pointless. Maybe it wasn't hot enough but there was no sizzle and the extra oil seemed unnecessary given the generous quantity of sesame oil already in the sauce. So I ended up using maybe half.

This was definitely a homerun for dinner tonight. My husband, who is a reluctant fish eater, went back for seconds. This was such a simple yet very flavorful method for cooking fish.

I used trout fillets for this recipe and the flavors worked well. I have a large stainless steel steamer so I was able to cook 4 fillets at one time.

The tips for having everything close by for the finish helped a lot—love it when recipes do that!

Will definitely use this method again for other types of fish. Next time, I’ll add some red pepper flakes to the soy sauce for extra zip.

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All in all this was a good, helpful recipe, as I'm a relative beginner cook.

Very mild flavored sauce - added an ounce or so of hot sauce to kick it up to my favored level of heat. With this addition (sauce was "Rasta Fire Hot Hot Hot!" if you're interested) the flavor was great. So, one star off for flavor.

Sauce also had no "cling" (most ended up on the baking pan), which I had predicted at the start when I saw how thin it was when I mixed it. Needs a thickener and/or frequent basting vs the application suggested by the recipe. So one star went away for prep instruction.

I will definitely use this recipe again, with the mentioned mods. Thank you!


  • Time needed: 1 hour &bull
  • Calories per serving: 350 &bull
  • Servings: 6 &bull
  • Difficulty: 3
  • Rating: 4.75 based on 4 reviews

A somewhat exotic baked salmon. Easy to make and a perfect balance of tangy, thai flavours.

Ingredients

&bull 6 medium sized salmon pieces.
&bull 2 celery sticks diced lengthwise.
&bull 3 spring onions diced lengthwise1/2-1 red chili finely sliced to taste.
&bull 1 squeezed orange.
&bull 1 tablespoon of Thai Fish Sauce (Nam Pla).
&bull 1 bulb of stem ginger (1-2cm diameter) removed from syrup and diced very finely. Alternatively use half the amount of fresh ginger.
&bull Pepper, salt and a drizzle of olive oil.
&bull Handful of chopped coriander to garnish.

Method

Place salmon in a shallow baking dish.
Marinade for 10-20 minutes if time permits in the Thai Fish Sauce (Nam Pla)
Dice the celery & spring onions. Scatter around the salmon.
Pour the orange juice over the salmon.
Finely dice the ginger, scatter on top of salmon along with the chopped chilli.
Drizzle with olive oil. Season with salt and ground black pepper.
Bake in oven 180 degrees C for 20-25minutes.
Scatter with coriander when cooked.

Serve with plenty of steamed or boiled green veg. Cavalo Nero, with it’s crunch and stronger flavour works particularly well.