Citrus recipes

ClemenGold cheong

Cheese recipes

Charred blood orange and mozzarella salad

5 minutes

Afternoon tea

DIY LemonGold® Creams

15 minutes

Berry recipes

Strawberry tart with lemon posset

20 minutes

Chicken recipes

Grapefruit roast chicken

45 minutes

Citrus recipes

Lemon queen of puddings

30 minutes

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Lemon meringue white hot chocolate

10 minutes

Cheese recipes

Ricotta flapjacks

20 minutes

Afternoon tea

Preserved lemon sesame cake with cream cheese frosting

30 minutes

Afternoon tea

Blood orange chia seed muffins

20–25 minutes

Air-fryer recipes

Orange-infused milk tartlets

20 minutes

Citrus recipes

Dill-pickled oranges

Dill-pickled oranges

By Khanya Mzongwana

Serves 1kg

Difficulty Easy

Prep Time 20 minutes

Ingredients

10 g dill, roughly chopped
¾ cup vinegar
½ cup orange juice
50 g sugar
1 t salt
1 t mustard seeds
6 black peppercorns
2 bay leaves
3 garlic cloves
6 oranges, peeled

Method

Combine all the ingredients except the oranges, then pour over the oranges. Place in a jar and chill; they will keep for about a week.

Find more Preserves and pickle recipes here

Production: Khanya Mzongwana
Photographer: Toby Murphy
Food Assistant: Chevonne Fourie

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ClemenGold cheong

Charred blood orange and mozzarella salad

DIY LemonGold® Creams

Strawberry tart with lemon posset

Grapefruit roast chicken

Lemon queen of puddings

Lemon meringue white hot chocolate

Ricotta flapjacks

Preserved lemon sesame cake with cream cheese frosting

Blood orange chia seed muffins

Orange-infused milk tartlets

Dill-pickled oranges

Dill-pickled oranges

Ingredients

Method