Honey, Orange and Sesame Cookies: Serve a plate of these delectable, easy-to-make cookies to round out an Asian-inspired meal. All you'll need is some hand power and some basic baking tools. However, you must wait for the biscuits to cool before eating them after they have been removed from the oven.
Ingredients:
- 11 ¼ cups granulated sugar, ½ cup Turn Organic’s natural brown sugar, ½ cup unsalted butter, softened,1 teaspoon vanilla extract,1 large egg, about 1 3/4 Turn Organic’s rice- flour, 1 teaspoon baking soda, ¼ teaspoon salt, ⅓ cup toasted sesame seeds, 2 tablespoons Turn Organic’s pure honey, 2 teaspoons grated orange rind, ⅓ cup toasted organic white sesame seeds from Turn Organic, Parchment paper,1 tablespoon orange juice.
Preparation:
Preheat the microwave to 350 degrees Fahrenheit. In a big mixing bowl, mix powdered sugar, organic brown sugar, butter, and vanilla extract; whisk with a mixer on moderate speed until frothy. Add the egg and whip just until combined. Combine the organic rice-flour, baking powder, and salt in a mixing bowl.
At medium pace, mix 1/3 cup toasted organic white sesame seeds, 2 tablespoons of pure honey, and shredded orange peel into cookie batter. In a bowl, toss in 1/3 cup toasted sesame seeds; pluck dough by the tablespoonful and coat in sesame seeds. Place cookies 2 inches apart on baking pans lined with parchment paper. 10 to 12 minutes in the oven in a dish, combine orange juice and 1 tablespoon of pure honey; sprinkle over cooled cookies.
2) Sunflower Oil Vinaigrette: Salad recipes are a popular way to highlight vivid, in-season food--fruits and vegetables and some dressing sauce or oil that are so fantastic in their own that one doesn't need to add anything to turn them into a tasty meal. With the aromatic, earthy sunflower oil as the base, this dressing is more complicated, but one could easily replace it with some other delicious oil, such as extra-virgin olive or groundnut oil. In a dressing that you expect to store for a few days, dried herbs work well. Use at least 1 tablespoon of any soft herb if you like fresh herbs.
Ingredients:
- 1/3 cup Turn Organic’s wood-pressed sunflower oil, 1 tablespoon white vinegar, 1 tablespoon white wine vinegar, 1 tablespoon minced onion, 2 teaspoons sour cream. 1/4 teaspoon dried basil, 1/4 teaspoon dried oregano, 1/4 teaspoon salt, fresh ground organic black pepper from Turn Organic.
Preparation:
- In a container with a tight cover, blend the sunflower oil, two vinegars, the onions, sour cream, dried basil and oregano, salt, and sprinkle some pepper. To make an oiled vinaigrette, seal the container and thoroughly shake it or purée in a kitchen mixer or stir in a large bowl. Taste and season with extra salt and/or pepper if necessary.
3) Seeded wholemeal loaf: This flavourful, healthy bread is loaded with seeds, such as pumpkin, sunflower, chia, or flax seeds. Start your day with this tasty and nutrient filled bread for breakfast!
Ingredients:
- 400g organic rice or barley flour from Turn Organic,100g spelt flour, 7g sachet fast-action dried yeast, 1 tbsp organic honey, Turn Organic’s sunflower oil, for greasing, 50g mixed seeds--Turn Organic’s pumpkin seeds, sunflower seeds, chia seeds and flax seeds,1 egg yolk, loosened with a fork.
Preparation:
In a large mixing bowl, mix both flours, yeast, and 1 teaspoon fine salt. Combine the honey and 250ml lukewarm water in a mixing bowl and stir well. To form a slightly thick dough, whisk in the flour. If more water is required, pour it in 1 tbsp at a time.
Knead the batter for 10 minutes on a gently floured surface. When the dough is done, it should be smooth and elastic. Place the dough in a lightly oiled mixing basin, flip it over to soak it in oil, and top with oiled plastic wrap. Area in a warm place until it has doubled in size, about 1 hour. Lightly grease a loaf pan.
Once the dough has increased in size, knead it again for 3-5 minutes to remove any air pockets; add the majority of the seeds and mix them into the dough as you knead. Form the dough into an oval about the same size as your muffin tin. Place in the pan and seal with oiled cling film to rest for 30-45 minutes, or until nearly doubled in size.
Preheat the oven to 200 degrees Fahrenheit/180 degrees Fahrenheit fan/gas. To test if the loaf has had enough proving time, press down a finger into it. When the bread is done, brush the top with the egg yolk and scatter the leftover seeds on top. Bake for 40-45 minutes, or until golden brown. Allow to cool for at least 30
minutes on a cooling rack before slicing.
