Murray Valley Citrus Board | Community

Murray Valley Citrus Board

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24.01.2022 Here are some pictures of an entry in the RMIT Student Floral Fashion Design Competition at the Melbourne International Flower and Garden Show. It's a genuine show-stopper. A special thank you to Tony Fay, from the DPI for taking these amazing photos and sending them to us.

13.01.2022 Come and join in the fun at Mildura Farmer's Market on Saturday 3rd August. Free citrus samples and citrus cooking demonstration.

13.01.2022 Orange Self Saucing Pudding Ingredients 1 cup self-raising flour, sifted... 1/3 cup caster sugar 1 orange, rind finely grated 60g butter, melted, at room temperature 1/2 cup freshly squeezed orange juice 1 egg ice-cream, to serve Sauce 2/3 cup caster sugar 1 1/4 cups freshly squeezed orange juice Step 1 Lightly grease an 8cm deep, 6-cup capacity, heatproof, microwave-safe dish. Step 2 Combine flour, sugar and orange rind in a bowl. Whisk together butter, juice and egg. Stir into flour mixture until well combined. Spoon into prepared dish. Smooth surface. Step 3 Make sauce: Place sugar and orange juice into a heatproof, microwave-safe bowl or jug. Cook on MEDIUM (50%) power for 3 minutes, stirring every minute, or until sugar dissolves. Cook on HIGH (100%) power for 1 to 2 minutes or until sauce comes to the boil. Pour hot sauce over the back of a large metal spoon to evenly cover pudding. Step 4 Place pudding onto a microwave-safe rack or upturned dinner plate. Cook, uncovered, on MEDIUM (50%) power for 8 to 9 minutes or until a skewer inserted around edges comes out clean but centre is still a little sticky. Cover tightly with foil. Stand for 5 minutes or until centre is no longer sticky. Serve with ice-cream.

10.01.2022 Flourless Orange Cake Melted butter, to grease 2 oranges 3 eggs ... 215g (1 cup) caster sugar 300g (3 cups) almond meal 1 tsp gluten-free baking powder Orange Syrup 1 orange 155g (3/4 cup) caster sugar Method Step 1 Preheat oven to 170C. Brush a round 22cm (base measurement) springform pan with melted butter to lightly grease. Line base with non-stick baking paper. Step 2 Place the oranges in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds. Step 3 Place the orange in the bowl of a food processor and process until smooth. Step 4 Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan. Step 5 Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool. Step 6 Meanwhile, to make the orange syrup, use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith. Cut rind into thin strips.) Juice orange. Step 7 Place rind in a saucepan of boiling water and cook for 5 minutes or until soft. Drain. Return to pan with orange juice and sugar. Place over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the syrup thickens. Step 8 Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. Cut into wedges to serve.

08.01.2022 2013 Technical Conference & Workshop