peel

Peeling some potatoes? Make some of these! These potato peel crisps are so tasty, you will never want to bin your leftover skins again.

Spicy Potato Peel Crisps

potato

vegetable oil

tsp salt

tsp spices ((see notes))

Preheat your oven to 200°C (400°F)

Wash and dry the potatoes well before you peel them

Spread the peels out in a single layer on a baking sheet and sprinkle with oil. Move them around so the peels are covered in oil.

Cook in the oven at 200ºC for 15 minutes until crisp and golden. Turn the peels over after 10 mins to help them crisp up evenly.

When they are done to your taste, remove from the oven

Put them in a large bowl, sprinkle over the salt and spices and mix through to coat them

https://embed.mediavine.com/videos/x4rda1h4bwesgzom6be2

Potato Peel Crisps

Learn How to Cut a Mango and peel its skin to either eat for a snack or use in your favorite healthy recipes.  A few tips and tricks will also show you how to pick a mango, tell when it&#039;s ripe, and store it for later.

How to Cut a Mango

mango

A mango has a thin pit running down the middle of the fruit.  To avoid this, you’ll want to cut and remove the right and left cheeks of the mango.

Cutting the Cheeks:  Place mango on a cutting board with the stem facing up.  Insert a sharp knife about ¼-inch to the right of the midline.  Starting from the top of the fruit, cut all of the way down to the bottom.  Repeat this process with the left side of the mango.  You should have 3 slices of mango at this point (2 cheeks and 1 midsection with the pit.)

Dicing the Flesh:  Using a smaller pairing knife, hold the mango in your non-dominant hand and make vertical incisions into the flesh of the mango.  Pay careful attention not to cut all of the way through into the skin.  Turn the mango 90 degrees and make vertical cuts that intersect the previous ones in a crosswise fashion.  Repeat this step with the other mango cheek.

Cut, peel, or spoon Flesh:  You can remove the mango pieces by either using a paring knife, your thumb, or a spoon.  Place your tool of choice where the flesh meets the skin and cut/push/scoop it off.

Extra Mango around the Pit:  There may still be some edible mango left around the pit.  To get to this, place your paring knife into the skin of the midsection piece and carefully cut between the flesh and the skin to remove it. 

Removing the Pit: Cut and remove any additional mango flesh until the pit is all that’s left.

Classic Method:

There’s another method you can use if you’re scared to hold the mango in your hand while using a paring knife.

Peel Skin with a Vegetable Peeler: Using a vegetable peeler, remove all of the skin from the mango.

Cutting the Cheeks:  With the stem side facing up, remove the right and left cheeks from the mango as instructed above.

Dicing the Flesh:  Place mango cheeks flat-side down on a cutting board and dice or finely dice to your desired size.

Extra Mango around the Pit: Remove any of the remaining edible flesh around the pit and dice to your desired size.

Alternative Method (Vegetable Peeler)

https://www.youtube.com/watch?v=R7YAXwbULZ4

Learn How to Cut a Mango and peel its skin to either eat for a snack or use in your favorite healthy recipes.  A few tips and tricks will also show you how to pick a mango, tell when it’s ripe, and store it for later. 

LEARN MORE: https://www.evolvingtable.com/how-to-cut-mango/

INSTRUCTIONS:

A mango has a thin pit running down the middle of the fruit.  To avoid this, you’ll want to cut and remove the right and left cheeks of the mango.

Cutting the Cheeks:  Place mango on a cutting board with the stem facing up.  Insert a sharp knife about ¼-inch to the right of the midline.  Starting from the top of the fruit, cut all of the way down to the bottom.  Repeat this process with the left side of the mango.  You should have 3 slices of mango at this point (2 cheeks and 1 midsection with the pit.)

Dicing the Flesh:  Using a smaller pairing knife, hold the mango in your non-dominant hand and make vertical incisions into the flesh of the mango.  Pay careful attention not to cut all of the way through into the skin.  Turn the mango 90 degrees and make vertical cuts that intersect the previous ones in a crosswise fashion.  Repeat this step with the other mango cheek.

Cut, peel, or spoon Flesh:  You can remove the mango pieces by either using a paring knife, your thumb, or a spoon.  Place your tool of choice where the flesh meets the skin and cut/push/scoop it off.

Extra Mango around the Pit:  There may still be some edible mango left around the pit.  To get to this, place your paring knife into the skin of the midsection piece and carefully cut between the flesh and the skin to remove it.  Cut and remove any additional mango flesh until the pit is all that’s left.

Removing the Pit: Cut and remove any additional mango flesh until the pit is all that’s left.

Alternative Method (Vegetable Peeler)
There’s another method you can use if you’re scared to hold the mango in your hand while using a paring knife.
Peel Skin with a Vegetable Peeler: Using a vegetable peeler, remove all of the skin from the mango.

Cutting the Cheeks:  With the stem side facing up, remove the right and left cheeks from the mango as instructed above.

Dicing the Flesh:  Place mango cheeks flat-side down on a cutting board and dice or finely dice to your desired size.

Extra Mango around the Pit: Remove any of the remaining edible flesh around the pit and dice to your desired size.

RECIPE NOTES:
One medium-sized mango weighs roughly 0.75 pounds or 335 grams.

Thin oblong pit in center of mango.

Cutting the mango cheeks.

How to dice a mango.

Cut with a knife, scoop with a spoon, or use your thumb to remove mango.

Peel the midsection.

Removing the pit.

Peel mango skin with a vegetable peeler.

Cut the cheeks after peeling.

Dice the mango fruit for salsa.

Remove extra mango around the pit.

How to Cut & Peel a Mango | 2 Quick & Easy Ways!

This simple bake is lovely with a cuppa. Or have it for dessert instead, with custard or ice cream

Bread pudding

white or wholemeal bread

500 grams/1lb 2 ounces mixed dried fruit

mixed peel

1½ tbsp mixed spice

milk

eggs,

light muscovado sugar

lemon (optional)

butter, melted

tbsp demerara sugar

Tear 500g white or wholemeal bread into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a> and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.

Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.

Add 2 beaten large eggs, 140g light muscovado sugar and <a href="https://www.bbcgoodfood.com/content/top-graters">zest</a> of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.

Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).

Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.

Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

Banana peel tea is beneficial for improving sleep. Here's a simple recipe that uses banana peels in a calming tea.

Banana Peel Sleep Tea Recipe

banana peel (ends

water

Place the banana skin in a pot and cover it with water.

Bring to a boil and let the banana peel soften for 10 minutes.

Strain banana peel water into a mug or teacup and serve with a drizzle of maple syrup and milk of choice

Try making your mincemeat well in advance of Christmas to give the flavours maximum time to mature

Traditional mincemeat

raisins

currants

brandy

lemon, juice of ½

shredded suet

dark brown sugar

chopped mixed peel

nutmeg,

Bramley apple, peeled and grated

Soak the raisins and currants in the brandy and lemon juice for 1 hr until plumped up, then drain and set the brandy aside. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed. Spoon and press into sterilised jars, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting). Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.

Try this homemade Brandied Apple Conserve recipe the whole family will love. Made with Apples, Sugar, Water and almonds. Easy step-by-step instructions …

Brandied Apple Conserve Recipe

c. Apples, peel, core, minced finely

c. Sugar

Water

c. Slivered almonds

c. Raisins

Lemon rind

Lemon juice

tsp Cinnamon

box certo crystals

Brandy

Measure fruit into a large saucepan.

Measure sugar and set aside.

Add in water, almonds, raisins, lemon rind, lemon juice, cinnamon and certo c…

Add in water, almonds, raisins, lemon rind, lemon juice, cinnamon and certo crystals to apples.

Top 6 peel recipes from across the web

The most viewed peel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spicy Potato Peel Crisps

How to Cut a Mango

Bread pudding

Banana Peel Sleep Tea Recipe

Traditional mincemeat

Brandied Apple Conserve Recipe

Top 6 peel recipes from across the web

The most viewed peel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Potato Peel Crisps

How to Cut a Mango

Bread pudding

Banana Peel Sleep Tea Recipe

Traditional mincemeat

Brandied Apple Conserve Recipe

The most viewed peel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine