One of the many reasons that I love living in Melbourne is that we have such well-defined seasons. At the moment we are right in the middle of a very cold winter. Everywhere I look I see bare trees, grey clouds and people wearing thick coats and gloves. The other thing I see is the delicious array of mandarins in the grocery stores, a sure sign of the colder weather.
Mandarins originally hail from Southern China and are named after the Chinese officials of the Imperial Court – the ‘Mandarins’. Luckily for those of us who live in Australia, this juicy fruit is widely available and comes in a variety of types. It is high in vitamin C, which makes it a perfectly timed seasonal fruit to help stave off winter colds.
Mandarins are an extremely versatile fruit and whilst they are delicious on their own, they can be included in a variety of cooking and baking recipes. I recently made a delicious mandarin pudding, which I adapted from the Monday Morning Cookbook Recipe and included BARLEYmax flour for an extra fibre boost. I love cooking with BARLEYmax flour as I find, unlike some other alternative flour types, that you don’t need to change too much of a regular recipe to accommodate the different flour structure. It adds a delicious nutty flavour and a light brown colouring to most baked goods.
This pudding recipe is a perfect warmer winter and can be enjoyed with a dollop of fresh cream or ice cream for real comfort food.
Recipe adapted from Monday Morning Cooking Club: The Feast Goes On
I’d love to hear from you – what’s your favourite winter treat?
Teri Lichtenstein (APD)
The Healthy Grain Nutrition Ambassador