How to Dry Oranges

How to Dry Oranges

Oranges, cinnamon and star anise wafting from the kitchen conjures up Christmas for me. I love the festive season and every year I promise myself I will be more organised and actually get round to doing some handmade decorations for the house. This year I have made a start and went foraging the other day with a friend for some greenery to make a start on my door wreath, along with drying oranges. You can buy dried oranges from most craft shops and garden centres at a hefty price (personally) and they are so easy to make and the added bonus is your house will be filled with the smell of oranges!

You will need :

Greaseproof paper
Kitchen Roll
Baking tray
Metal Cooling Rack


  • Begin by preheating the oven to 100c. Pop some grease proof paper onto a baking tray.
  • Slice your oranges about 1/8″ and lay onto the grease proof paper evenly spacing out and dab with kitchen roll to remove excess juice.
  • Pop into the oven for about 4 hours, turning the orange slices over at the 2 hour mark.
  • Leave to completely cool and dry


Easy peasy right! Now you can make garlands, hanging decorations and add your dried orange pieces to wreaths as well.


Lemon Polenta Cake

Lemon Polenta Cake


Being gluten intolerant has its downfall. My love for fresh french bread, almond filled croissants and homemade cakes are something I really cannot indulge in without causing stomach pain and migraines. I really do have to avoid like the plague!  But I love cake, especially with a good cup of coffee mid morning and when out and about. This lemon polenta cake has become a firm favourite in our household and the bonus is it’s gluten free, and tastes delicious!

Please note this cake does contain nut flour and is not suitable for those with a nut allergy.

Ingredients :

For the cake

  • 225g/8oz unsalted butter
  • 225g/8oz caster sugar
  • 3 free-range eggs, beaten
  • 225g/8oz ground almonds
  • 115g/4oz instant polenta
  • 1 tsp baking powder (gluten-free if necessary)
  • 3 lemons zest and juice only
  • icing sugar, for dusting

For the glaze

  • 2 lemons, juice only
  • 3 tbsp caster sugar