Separate the egg whites and whisk them.
Add the sugar and mix until a glossy meringue is formed.
Rub the yolks with the oil and slowly pour them over the obtained meringue.
Incorporate the flour and keep 2 tablespoons in which we add the cocoa. At the end we put the baking powder.
Prepare a crown shape, cover it with baking paper and pour half of the composition.
Sprinkle the raisins, then the cocoa composition, and at the end the rest of the composition.
Put in the oven for 30 minutes, and in the first 20 minutes we do not open the oven, otherwise the composition will be left.
Powder with sugar, decorate with raisins and juicy orange slices
If you like it, share it with your friends!
For the dough:
75g old powder
A pinch of salt
50g butter or margarine
1 sachet of dry yeast
The juice of 2 oranges
60g old powder
For the filling:
25g melted butter
25g brown sugar
Method of preparation:
Put the raisins in a bowl, add water over them to cover them and let them soften for at least 45-60 minutes. After they have softened, we drain them in a strainer.
Squeeze the juice of two larger oranges or mandarins, put it in a saucepan, add powdered sugar and let it boil for a while until it starts to thicken and turn into syrup.
I kneaded the dough and leavened it in the bread machine. I put the ingredients in the tub in the following order: warm milk, egg, melted butter, 1 sachet of dry yeast, powdered sugar, flour and salt and left the dough to knead and leaven for 1 hour and a half.
You can knead the dough just as well by hand. If you make the dough by hand, proceed as follows, put all the ingredients in a bowl, knead the dough well for 10 minutes, then leave the dough to rise for an hour.
After the dough has risen, we pour it from the tub on a well-floured work surface, we spread a 35cm / 35cm square sheet with the rolling pin.
Grease the dough sheet with melted butter.
Sprinkle the raisins on the entire surface of the dough sheet, which I first drained in a strainer.
Sprinkle brown sugar over the raisins.
After sprinkling the raisins and brown sugar, roll out the dough sheet.
Cut the resulting roll into 12 equal slices.
Place the slices with the cut side up in a square tray, lined, in advance, with baking paper.
Leave the muffins to rise for 1 hour, covered with cling film.
After 1 hour, grease the muffins with a mixture made of an egg and 50 ml of milk and put them in the preheated oven for 20-25 minutes, until they brown nicely.
After removing them from the oven, grease them with the syrup prepared in advance.
Besides the delicious taste and the pleasant appearance, cookies with oranges and chocolate they are also very easy to prepare. Here are the steps you need to follow:
1. Add a little sugar over the grated orange peel and leave everything to cool.
2. Mix ground hazelnuts with raisins, orange peel, sugar, butter, flour and sour cream. Boil everything over medium heat, stirring constantly, then leave to cool.
3. Line a tray with flour or baking paper.
4. Using a spoon, place the composite in the pan in the form of round cookies.
5. Leave the tray in the oven for 10 minutes. Let the cookies cool.
6. Glaze the cookies with chocolate on one side, and with honey diluted with water on the other side.
Cookies with oranges and chocolate can be served by your child both as a dessert and as a snack, along with a glass of milk.
Ingredients for the duck breast recipe with oranges
- The duck :
- - 2 pieces of duck breast (not duck breast, which has very tasty meat, but which is not suitable for restaurant cuisine)
- - 2 thyme twigs
- - Salt
- - Pepper to taste
- Orange sauce:
- - 150ml orange juice (freshly squeezed)
- - 150 g sugar
- - 50 ml white vinegar (best quality)
- - A few slices of orange
- - 3 tablespoons of lard & laquo left & raquo from duck
- - 50 g Butter
Total preparation time
& ndash Duck chest preparation: 15 minutes + 5-7 minutes rest
& ndash Sauce preparation: 20 minutes
& ndash Sharp knife
& ndash A wooden or plastic bottom, as solid as possible
& ndash Frying pan with a diameter of 25-28 cm
& ndash A small pot (diameter 15-20 cm)
& ndash Wooden / silicone spatula
& ndash Optional: a tray with grill
Preparation for Duck Breast with Oranges, classic French recipe
Preheat the oven to 180 degrees. Until it warms up, you can take care of the duck meat.
Each duck breast is increased diagonally and sprinkled with salt. We never add pepper at this stage, because it will burn and will not give the desired result!
Place the meat in the cold pan (very important!) With the skin down, over medium heat. The fat in the duck will melt slowly. When the skin browns, they will turn. The whole process takes about 5 minutes.
After the meat is browned, move the skin upwards on a grill over a tray, in order to collect all the fat. In the absence of a grill tray, you can use the pan in which the meat was sealed. In this case, the fat that leaked from the meat during sealing must be removed.
Leave in the oven at 180 degrees for 10 minutes. After this period, the tray is removed and the meat is left to rest for a few minutes (5-7).
Duck breast with oranges, classic French recipe
Caramelize the sugar over medium heat. When the color turns brown-copper, add the vinegar. This sauce is called & laquo gastrique & raquo in French cuisine and is the basis of many sauces. Let it boil for 1-2 minutes, until the vinegar smell disappears.
Add the orange juice and 3 tablespoons of duck lard. Bring the mixture to a boil until it halves
Add the orange slices and butter and let it mix.
& ndash In the absence of a grill tray, you can improvise one of a pastry grill and a tray of appropriate size
& ndash Use quality ingredients: orange should not be sour, and duck breast should have a proper layer of fat. Today, all major stores offer quality rate chest (Metro, Auchan, Carrefour, Mega Image, etc.). Also, the quality of the vinegar is crucial - a lower quality vinegar will not effectively lose its characteristic odor.
& ndash If you have purchased frozen meat, it must be thawed slowly beforehand (in the refrigerator).
& ndash After removing it from the refrigerator, it is recommended to let the meat reach room temperature for 10-15 minutes. Sudden changes in temperature negatively affect the fiber structure and thus the end result!
& ndash To work efficiently, the sauce can be prepared while the meat is in the oven. The two components (sauce and meat, including rest time) will be finished at the same time.
The recipe and the pictures belong to Marius Giorgian Constantin and he participates in the competition & bdquoThe great autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.
The average grade given by the jury for this recipe is 10
Recipes with Gina Bradea & raquo Recipes & raquo Duck breast with oranges, classic French recipe
How to knit a fluffy Easter bun?
After leavening, I turned the dough over on the lightly floured work table. Weighed it and cut it into 3 equal parts. I stretched each part into a rectangle (approx. 50 x 15 cm). I sprinkled the raisins on them and then rolled them tightly.
I braided the cake directly on the baking paper and then pulled it into the tray (my tray is 42 & # 21533 cm). I covered it with a plastic bag and let it rest on the table for about 25 minutes.
How nice this raisin-woven cake has grown! I brushed it with a beaten egg with a little milk, left it to simmer for 5 minutes and then brushed it once more.
Foodblogger at Savori Urbane. #savoriurbane
Baking cake braided with raisins + icing with syrup
I heated the oven to 200 ° C. I inserted the tray with the braided cake on the middle rail and immediately reduced the temperature to 170 ° C (function up + down + ventilation or the middle stage for gas ovens). I baked this cake woven with raisins for 45 minutes.
Syrup for braided coil glaze
I made the syrup until the cake was baked. I put the milk and sugar in a kettle (pan) and brought them to a boil. The syrup should boil for a few minutes, reduce and become slightly translucent. The second I took the cake out of the oven, I brushed it abundantly with all the milk. I insisted on the spaces between the loops of the braid to make sure the syrup is well absorbed by the dough.
Then I let the cake cool in the pan or on a cake rack.
CHEESECAKE WITH ORANGES AND PASSION FRUIT
The recipe for cheesecake with oranges and passion fruit is very simple and quite easy. It does not require baking, and the cream cheese is extremely fine and cool with the passion fruit jelly that completes the taste of this dessert.
- 250 gr. ricotta cheese
- 200 ml. whipped cream
- 100 gr. powdered sugar
- 10 gr. gelatine
- juice from 2 oranges
I use a robot to grind oatmeal cookies. Add the butter that I partially melted in the microwave (10 seconds) and mix for a few seconds just enough to incorporate evenly.
I line a cake tray with a diameter of 24 cm. with cling film and overturn the mixture of biscuits with butter. Press lightly with a spoon to form a compact top and leave the tray in the fridge until it hardens a little.
Squeeze the juice from the two oranges and put the gelatin to hydrate for five minutes in 2-3 tablespoons of cold water.
Meanwhile, mix the cream cheese with the sugar for a few seconds, add the whipped cream and beat them together until the composition becomes homogeneous and very fine.
Heat the orange juice a little in which I dissolve the gelatin previously soaked in water, let it cool for 5 minutes, then I incorporate it very easily in the cream. Pour the mixture over the cookie sheet and leave the tray in the fridge, for this for at least an hour, long enough for the cream to harden.
I prepare the jelly for the passion fruit. Cut the fruit in half, remove the pulp with a teaspoon and use a strainer in which you press it well to remove the seeds. There are quite a few and so I will keep only the juice and a few seeds for decoration. I hydrate the gelatin, which I then dissolve in 100 ml of orange juice, which I heated very little.
I add it over the passion fruit juice and pour the jelly over the cooled cream.
I decorated my cheesecake with slices of orange and candied peel and believe me, I barely had time to take a snapshot of one last slice.
Roasted potatoes with sage and oranges & # 8211 recipe in the pan or in the oven
Roasted potatoes with sage and oranges & # 8211 recipe in the pan or in the oven, after Jamie Oliver. Golden potatoes with caramelized edges and creamy interior. Very tasty and flavored potatoes with sage, juice and orange peel. Garnish recipes. Fasting recipes. Potato recipes.
Among other aromatic herbs I have a pot of sage. Salvia is not very popular in our country and many people do not know how to use it. Salvia has fleshy leaves, covered with a whitish down. It is not used raw because it has a very strong aroma. It is usually fried or baked with pork, chicken, lamb or beef.
Looking for sage recipes I came across this recipe by Jamie Oliver. I liked the idea of roasted potatoes with sage and oranges so much that I couldn't wait for my oven to be released and I cooked everything in the pan. I then remade the recipe in the oven and it turned out just as good.
Wonderful potatoes came out with a crust so fine that it can't even be described in words. Until now, I couldn't imagine how wonderful the combination of oranges & # 8211 sage & # 8211 potatoes is.
I ate potatoes like that, as a stand-alone dish. They were sensational! Until then, it is also a kind of vegetarian or delicious fast. It is not wrong to make them as a side dish to roast meats.
Rosemary has not been widely used in our country either, but now the world has started to love it and rosemary potatoes (baked) are very popular. Their recipe you can find it here.
I give you the quantities for 2 servings and you can multiply them according to the number of people.
Dessert of the day: Check with oranges and raisins
We offer you a simple but tasty recipe, especially since Dragobetele is approaching and it would be good to pamper them with your loved ones. Good appetite!
1 packet of butter
1 cup milk
1 cup si ½ powdered sugar
1 sachet of baking powder
2 large oranges
100 g raisins.
Come in February to the Sfatulparintilor.ro contest with Himalayan prizes for your family's health, to the "Recipes for advice" section with your delicious recipes with which you prepare those you love. Details about the contest here.
Method of preparation:
Grate the orange peel, then make the orange juice. The butter (previously kept at room temperature to soften) is mixed with sugar and then beaten until it becomes a homogeneous composition. Add eggs, beat well until completely incorporated, then add the orange peel and the juice obtained from the two oranges. Mix, then add the milk and flour in the rain, until the composition thickens and flows hard from the spoon (it must have the consistency of cream). Finally add the baking powder and raisins and mix again.
Prepare two trays by covering them with baking paper, then divide the cake composition evenly, pouring it into the trays, then put it in the hot oven. After 45 minutes, check if it is baked, using a skewer or a toothpick.
top: 7 eggs, a pinch of salt, 7 tablespoons sugar, 7 tablespoons flour, 2 teaspoons grated orange peel
White cream: 500 g sour cream, 250 g cottage cheese cream, 150 g powdered sugar, vanilla powdered sugar, 2 sachets of gelatin, raisins, candied orange peel
orange cream: 1 kg ORANGE, 2 sachets of gelatin, vanilla sugar
decoration: 2 sliced oranges, orange peel strips, puffed raisins in vanilla essence
1. Prepare the top from the beaten egg whites with a pinch of salt then add the crushed egg yolks, grated peel and flour poured in the rain. Bake in a form with a detachable ring with a diameter of 26 cm, for 35-40 minutes at the right heat. Remove from the pan and allow to cool.
2. The cream cheese is prepared by mixing everything in the ingredients and then pour the gelatin poured into a thin thread which is first hydrated and then melted in a sea bath (according to the instructions on the envelope)
3. Squeeze the oranges. The cooled top is cut horizontally in 2 equal parts then the first part is syruped with a few tablespoons of orange juice then placed in the shape in which I baked the top. The edge, inside, is decorated with orange slices. Pour the fine cream cheese, sprinkle with soaked raisins, candied orange peel and then place the second disc, pressing lightly by hand to place well.
4. Mix the orange juice well with the vanilla sugar and gelatin prepared in the same way as for the cream, mix well then pour over the cake. Let it cool for an hour then decorate with pieces of oranges and raisins. Leave to cool for at least 2 hours then slice.
Tip: The last top is greased with a thin layer of butter or margarine, being like an insulating layer between the top and the orange juice.
How to prepare pork tenderloin with orange and raisin sauce
How to prepare orange sauce. Grate the peel of 3 oranges and squeeze the fruit. The obtained juice is put in a bowl and the raisins are added, it is left to soak. The powdered sugar is left to dilute in 50 ml of water, put on the fire, then add the grated orange peel, mix well for a minute, then let it boil gently for 10-15 minutes. (small fire)
Pork tenderloin fry in oil on both sides (if it is too big, cut it in two). We take it out and put it on a tray. Add in the pan the pork tenderloin, the carrots (sliced), the finely chopped onion, the orange sauce, the cumin and the candied orange peel. Add salt and pepper to taste. Cover the pot, and put it in the oven over low heat until everything penetrates. The fillet is served hot with orange sauce.
Crown of sausages in dough
Crown of sausages in dough it is the delight that Luca asks me to prepare whenever his colleagues or friends come to visit him! But I promise you it's not just a delight for children's parties! Crown of sausages in dough is a great success at our parties too!
Crown of sausages in dough prepares quickly, although it seems complicated! The dough is very fast: simply put all the ingredients in a blender and mix until we have an elastic dough, well bound, which comes off the walls of the bowl. Of course, we can knead the dough by hand, it is not complicated at all and does not require long kneading. Leave the dough to rise until it doubles in volume and we can get to work!
Regarding the dough, we can easily double the quantities in the recipe to get 2 crowns, in case of large family meals or holiday meals. The easiest way to leaven the dough? In the closed oven, with the light on. Thus, the dough stays at a constant temperature, away from electricity or windows and the heat emitted by the bulb in the oven helps in the growth process.
Let's talk about sausages! I used ELIT chicken breast sausages. These are a premium product, made from the best quality chicken. The meat is processed following strict food safety standards. They are slightly smoked and have a delicious taste! In addition, they are extremely versatile - in a hot dog, with french fries or potato salad, in delicious omelettes and, of course, for our recipe for Crown of sausages in dough!
For Crown of sausages in doughwe will use a round tray, with removable walls and a diameter of 23-25 cm. Grease the pan well with butter or non-stick spray and place a bowl in the middle. In the bowl we will later place the favorite sauce, and around the bowl we will build our crown.
For the crown, cut each shrimp into 3 equal pieces and wrap each piece in the prepared dough. Form a crown and, in the meantime, heat the oven to 180 ° C. Then prepare a delicious flavored butter with garlic and parsley. We will use the flavored butter to grease the crown before putting it in the oven. This butter makes the dough extra-delicious! Another option is to grease Crown of sausages in doughwith beaten egg, then sprinkle sesame, poppy, parmesan or grated cheese on top.
What sauce do we put in the bowl? From a simple ketchup, mustard or barbeque sauce, to a mix of mayonnaise, yogurt and herbs, etc. The possibilities are endless!