Monthly Archives: November 2013

Orange rind

Orange rind is also known as orange peel. They are often neglected and thrown away but orange rind actually has a lot of uses.


1. For cooking and eating

  • Before peeling off, zest the orange first. Orange zests are great for drinks and cooking.
  • Orange rind is edible. They can be coated in sugar or chocolate and eaten.
  • Dried orange rind can be ground and combined with herbs to make rubs and marinades.
  • Put orange rind in your sugar jar and it will add a pleasant citrus tang to the sweet sugar.
  • Keeping orange rind in the brown sugar container helps keep the sugar soft.

2. Natural deodorizer

  • A small amount of orange rind thrown into the garbage disposal makes for a natural deodorizer.
  • Similarly, keeping orange rind in the cupboards, cabinets or the fridge keep them smelling fresh.
  • Fresh orange rind is perfect for deodorizing and cleaning the kitchen sink. Scrub the peels on the sink to make it squeaky clean.

3. Animal repellent

  • Orange rind puree is great for deterring ants, flies and mosquitoes because these insects hate them.
  • Keeping orange rinds on the soil of your potted plants keep cats and slugs away and turn into natural fertilizer too.
  • Rubbing orange rind on your skin before heading outdoors is a DIY mosquito repellent.

4. For outdoor activities

  • Dried orange rind has highly flammable limonene, which makes it a great fire started for camping trips and outdoor activities.
  • Putting olive oil on the orange rind and using the pith as a wick turns it into an oil lamp.

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How to make buttermilk

Many baking recipes call for buttermilk. Although ready to use buttermilk can be bought from the grocery store, it can also be made from the home. There are many ways on how to make buttermilk from scratch. Find the best ones below.

What you will need:

• measuring spoon
• measuring cup (for liquids)
• jar

any of these:

• heavy cream (not ultra-pasteurized)
• milk
• vinegar
• lemon juice
• cream of tartar
• plain yoghurt


1. Heavy Cream

• Unscrew the jar lid and fill the jar halfway with heavy cream.
• Firmly screw the lid back on.
• Shake the jar back and forth for several minutes until the heavy cream turns into whipped cream.
• Continue shaking until the whipped cream turns into a yellow glob and a separate liquid. The glob is butter and the liquid is the buttermilk.
• Pour the buttermilk out of the jar and keep the butter for later.

2. Lemon juice or vinegar

• Using the measuring spoon, measure one tablespoon of lemon juice or vinegar.
• Put the lemon juice or vinegar into the measuring cup .
• Pour milk into the cup up to the one cup line.
• Mix and let it stand for 5 minutes then buttermilk is ready to use.

3. Plain yoghurt

• Measure out 2 tablesppons of milk.
• Add it to the plain yoghurt to make one cup.
• Stir thoroughly and you will get buttermilk..

4. Cream of tartar

• Measure 1 cup of milk.
• Add 1 ¾ tablespoon cream of tartar.
• Mix well.
• Let the mixture stand for 10 minutes so it will curdle.

5. Sour Cream

• Measure about half a cup of sour cream.
• Thin out the sour cream with milk until you achieve the consistency of buttermilk.
• Stir well and you now have buttermilk.


• Butter that comes out from method 1 spoils easily so it has to be used right away.
• With all milk procedure, mixtures have to be left to stand at room temperature to allow for curdling.
• The curdling is really supposed to happen with each method because buttermilk is a relatively acidic ingredient.

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Orange peel edible

Orange lovers enjoy slices and juices but often forget that the orange peel is also edible. They may not taste as good as the insides, but orange peels are also packed with health benefits. Orange peels have extracts that are said to help prevent cancer, lower cholesterol levels and ease smoking addiction. There are several ways to make orange peels enjoyable as edible food items.

What you will need:

  • Large oranges
  • Water
  • Sugar
  • Chocolate (for melting)
  • Drying rack or cookie sheet
  • Knife
  • Measuring cup
  • Small saucepan
  • Tongs


1. Prepare the orange peels

  • Cut the oranges into quarter wedges using the knife.
  • Slice away the flesh from the orange peels and save for later or eat as you must.
  • Slice the peels into strips, making sure that you take away the pith from the peel.
  • Choose what you want to do with the peels from the steps below.

2. Candied orange peels

  • Measure 2 cups of sugar and 1 ½ cups of water into the saucepan.
  • Bring the water to a boil while stirring to dissolve the sugar.
  • Add the orange peels and reduce heat.
  • Simmer for 30 minutes until the peels are soft.
  • Remove peels using tongs and put the peels on the drying rack or cookie sheet.
  • Let the peels dry for 1 to 2 hours.
  • Roll the sticky peels in sugar until they are well-coated.

3. Chocolate orange peels

  • Melt the chocolate according to its specific package instructions.
  • Follow the steps for candied orange peels but instead of coating with sugar, coat with the melted chocolate.
  • Allow the coated orange peels to harden.

4. Orange peel seasoning

  • Lay the peels on the drying rack or cookie sheet and let them dry for a few days or toss them into the oven in low setting until they are crisp.
  • Use your choice of grinder or food processor to grind the dried peels.
  • Store the ground peels in jars or spice containers.
  • Ground orange peels work well with soups, braises, rice flavouring and even combined with other herbs.


  • Edible orange peels that are candied or coated in chocolate keep for a week to a month, depending on where you store it.
  • Orange peels turned to seasoning keeps for much longer.

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