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Orange powder

Orange powder


Until now, I used candied orange peel to flavor various cakes or sweet doughs. You know ... grated orange peel with sugar in a jar, as I learned from my mother at home.

Recently I also tried this way of preserving and preserving the orange peel. It has a super aroma and being a powder it can also be used to flavor creams.


Wash the oranges very well with warm water, then peel them with the vegetable peeler. We will clean the skin very finely, without the white part. Spread the shells in a tray on a piece of paper and leave to dry for a few days.

When they are well dried and become brittle, they are ground through a grinder until we obtain a fine powder.

Store in an airtight jar.


Orange powder - Recipes

The orange cake made according to this recipe is incredibly good. It is very simple, does not contain butter, oil or other fats and has very few ingredients. The most important condition is to use organic oranges, whose peel can be consumed, because we will use whole oranges.

It must be said that it is a gluten-free dessert, fluffy, fabulous flavor and extremely easy to make. It can be a family cake for the weekend, but also the dish of a holiday cake, because now Christmas is coming! It can be baked in a round, classic tray or it can be poured into an ordinary tray, being the pudding for a cake with cream, chocolate or something else. And, it doesn't have to be syrupy!

Ingredients for orange cake:

  • 2, 3 organic oranges, whole
  • 6 eggs at room temperature
  • 150 grams of sugar
  • 350 grams of almond powder
  • a grated teaspoon of baking powder.

Boil the oranges in the water for 10 minutes. Take them out of the water and let them cool, then cut them into slices and then into small pieces, with the peel. Put the chopped oranges in a food processor or blender and turn them into a paste. Add the six eggs and the sugar one at a time and mix well, in the food processor or with the mixer. Finally add the almond powder. Homogenize, add the baking powder and bake the composition, in a round shape or in a tray. Bake at 160 degrees for 30-40 minutes. Remove from the baking tray after it has cooled slightly.

It will grow relatively little when baked, but does not fall back when ready. The composition is ideal for a round tray of 20-25 centimeters. The top does not cut (it is too fragile and too fluffy). It can be served simple, powdered with sugar, along with ice cream, whipped cream, but it goes perfectly with Greek yogurt slightly foamed with the mixer in which you add a teaspoon of sugar, or with chocolate sauce.

If you want a cake with two tops, divide the composition in two and bake the two parts separately, which you then assemble as a cake.

The ideal cream is a fine one with mascarpone, ennobled with almond flavor.


Orange powder - Recipes

The orange cake made according to this recipe is incredibly good. It is very simple, does not contain butter, oil or other fats and has very few ingredients. The most important condition is to use organic oranges, whose peel can be consumed, because we will use whole oranges.

It must be said that it is a gluten-free dessert, fluffy, fabulous flavor and extremely easy to make. It can be a family cake for the weekend, but also the dish of a holiday cake, because now Christmas is coming! It can be baked in a round, classic tray or it can be poured into an ordinary tray, being the pudding for a cake with cream, chocolate or something else. And, it doesn't have to be syrupy!

Ingredients for orange cake:

  • 2, 3 organic oranges, whole
  • 6 eggs at room temperature
  • 150 grams of sugar
  • 350 grams of almond powder
  • a grated teaspoon of baking powder.

Boil the oranges in the water for 10 minutes. Take them out of the water and let them cool, then cut them into slices and then into small pieces, with the peel. Put the chopped oranges in a food processor or blender and turn them into a paste. Add the six eggs and the sugar one at a time and mix well, in the food processor or with the mixer. Finally add the almond powder. Homogenize, add the baking powder and put the composition to bake, in a round shape or in a tray. Bake at 160 degrees for 30-40 minutes. Remove from the baking tray after it has cooled slightly.

It will grow relatively little when baked, but does not fall back when ready. The composition is ideal for a round tray of 20-25 centimeters. The top does not cut (it is too fragile and too fluffy). It can be served simple, powdered with sugar, along with ice cream, whipped cream, but it goes perfectly with Greek yogurt slightly foamed with the mixer in which you add a teaspoon of sugar, or with chocolate sauce.

If you want a cake with two tops, divide the composition in two and bake the two parts separately, which you then assemble as a cake.

The ideal cream is a fine one with mascarpone, ennobled with almond flavor.


Ground orange peel

Winter is the time of year when we consume the most citrus fruits. They are cheap, nicely cooked and even if we find them in stores all year round, we seem to associate them especially with the cold season, right? But what do we do, for example, with the remaining orange peels? They are so fragrant and fragrant that it's a shame to throw them away.

I grew up in a time when citrus peels were the ultimate flavor in my mother's and grandmother's kitchen, and I still have nostalgia for cakes, donuts, or cake scented only with lemon or grated orange peel and kept in a jar mixed with sugar.

I also keep the lemon peels: I grate them, mix them with sugar and keep them in the fridge. For orange peels we found a better method of storage: dried and ground. This way I can use ground orange peel to many dishes, not just wet ones, as in the case of grated lemon peel.


"Fanta" cake with oranges, cream cheese and mascarpone

Preparation time 1 hour 30 minutes

Cooking time 55 minutes

Total time 2 hours 25 minutes

Ingredients

For the countertop

  • 7 medium eggs
  • 1 pinch of salt
  • 100 g butter
  • 150 g powdered sugar
  • 1 teaspoon vanilla essence
  • 120 g flour
  • 30 g black cocoa preferably

For cream cheese

  • 350 g drier cow's cheese
  • 250 g mascarpone
  • 200 g butter
  • 250 g powdered sugar
  • 1 sachet of vanilla sugar or vanilla essence
  • 2 lgr lemon essence - optional

Orange jelly

PREPARATION Cake & # 8220Fanta & # 8221 with oranges, cream cheese and mascarpone
TABLE PREPARATION
Butter should be removed from the refrigerator in time so that it is not hard. The same goes for the cream.
1. In the 30 x 30 cm tray, place the baking paper raised and on the edges. Bend at the edges to keep it in shape. It can be fixed with a little oil, but I don't dirty the tray anymore, due to the weight of the composition it will settle.
2. I separated the eggs, beat the egg whites hard with a pinch of salt and moved them from the bowl of the static mixer. I have now preheated the oven to 180 degrees.
3. In the bowl I mixed the butter foam for 3 minutes and then with the sugar I buy with finer granulation, not necessarily powder. I added the yolks and vanilla. I mixed a little, the sugar must be melted.
4. Through a sieve with a handle (chest of drawers) I sifted over the composition, mixed flour and cocoa. With the mixer protection on so that the flour doesn't fly, I slowly mixed 1 flour with the wet mixture in step 1. If it is too thick, add 3 tablespoons of beaten egg whites and mix a little. I turned off the mixer.
5. Further, with the goal and with movements from bottom to top I incorporated the egg whites. I overturned the composition in the tray and leveled.

6. Baking takes about 30 minutes for modern electric ovens and 40 minutes for slow gas ones. It is known when it is ready at the edges, and by touching the middle you do not feel it soft. You can test with the toothpick if you want, so that it doesn't come out wet by sticking it in the center.

After it has cooled, remove the paper and put the top back in the tray, but overturned, to have the flat part up.

CHEESE CREAM PREPARATION
1. I mixed the butter with the sugar for about 4-5 minutes, then with mascarpone and vanilla and lemon essence (or oranges, of which you have).
2. I added the cottage cheese and mixed it until I saw no more Bulgarians.
3. I spread it on the cold counter. It must be nicely leveled to read straight layers when we cut it. Let it cool to harden the butter, while we prepare and cool the jelly in half.

PREPARATION OF ORANGE JELLY
1. I washed the oranges, peeled them and squeezed them with the electric juicer. I weighed 900 grams of juice on the scales. In a saucepan I mixed the sugar with the starch. With a small silicone wire I mixed little by little the orange juice, stirring constantly so as not to make lumps. Then I put it on a moderate to low heat, so that it doesn't smoke. During all this time it cannot be left, it must be mixed continuously. I think it takes about 10-15 minutes. It is a threshold when it suddenly begins to gain consistency. From that moment it doesn't take long, about 3-4 minutes and it's ready. The consistency is of a soft pudding when hot.

It is left to cool in half with a foil placed on the surface so as not to make the skin, after which it is spread as follows: pour it with a polish in the center, one by one observing where to take it. The jelly will pour very slowly. We always put in the center, and then in diagonals center-corners. I only helped a little from the bottom of the polish, I practically led it from the casting, you see it didn't flow at all from the cream cheese.

Leave to cool. The cake is better after 2-3 days.
I portion it with a cutter intended only for kitchen use or a knife with a very fine and sharp blade, before serving.
Liv (e) it!

I also recommend very good cakes:
"Craiasa zapezii" cake with vanilla creams, chocolate and whipped cream


ORANGE wine - recipes and benefits

Orange wine is a wonderful tonic and appetizer, but it can also be consumed as a medicinal product. Orange wine is easy to make at home. It is anti-infective, diuretic, laxative, blood, general tonic and fluidifying. It is recommended in asthenia, anorexia, dyspepsia, thickened blood, infections, intestinal disorders or loss of appetite.

Orange Wine - Recipes and Benefits

1. Orange Wine Recipe

• 1 orange
• 1 liter of white wine
• 50 ml of fruit brandy
• 120 g of sugar
• 3 chamomile flowers
• 2-10 cloves
• 1 teaspoon of cinnamon

Cut the orange and put in a jar. Or you can just use the juice. Add cinnamon, cloves, chamomile, sugar and brandy. Pour enough wine to cover this composition, close tightly and leave to soak for 8 days, or even a month. At the end, the wine is strained and kept in bottles. It can be drunk immediately, or after 2-3 months. Drink a small glass of 50 ml, 1-3 times a day, between meals. You can use red wine instead of white wine.

2. Orange Peel Wine Recipe

• peel of 3 oranges
• White wine
• 150 g of sugar
• 1 teaspoon of coriander seeds

Wash the oranges well with a brush, then peel them. The shells are put in a jar with sugar and coriander. Leave to soak for 10 days in the refrigerator, then strain and put in bottles. Drink a small glass of 50 ml, 1-3 times a day, between meals.

3. Orange and Lemon Wine Recipe

• 1 orange
• 1 lemon
• 1 liter of red wine
• 200 g of sugar
• 2 almonds
• 50 ml of brandy

Put all the ingredients in a jar and leave to soak for 40 days, then strain and bottle. Drink a small glass of 50 ml, 1-3 times a day, between meals.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


How to prepare ground orange peel

We grind the well-dried shells in an electric grinder or even in a coffee grinder. Keep the resulting powder in a closed jar with a lid, in a cool place and away from light. It's perfect in the pantry.

If we want, we can sift the resulting powder in 2 qualities: fine powder, which we will use for sauces, creams, cakes, and the coarser part, we use it to flavor teas or we can put it in breakfast cereals, for example.

Another method of preserving orange peels is confectioning, ie boiling them in a thick sugar syrup and then storing them in an airtight jar. You can also find on the blog the step-by-step recipe for candied orange peel.


How do we prepare a cake recipe with cream cheese and orange jelly?

We will add the sugar gradually and we will continue mixing until it melts.

Put the essence, orange peel and oil little by little using the lowest speed of the mixer.

When the mixture has become homogeneous, pour it into the tray lined with baking paper and put it in the preheated oven at 170 degrees Celsius.

I was a square tray of 20 & times20cm. If you do not have such a tray you can use a round one.

Leave the top in the oven until it passes the toothpick test and then let it cool completely.

Until our countertop cools, we will prepare the cream. We put the fresh cow's cheese in a bowl and we pass it well with a fork.

Over this we add the butter that was at room temperature and start mixing.

Gradually add the powdered sugar, continuing to mix until you get a fine composition. At the end, add the cream cheese, vanilla essence and mix a little more until they are all incorporated.

Now that we have the cream, we can start assembling the cake.

Cut the top into 3 slices. Divide the syrup into three equal parts, doing the same with the cream.

We put the first slice of the top on the plate, we syrup it with a part of the syrup and over it we spread in a uniform layer a part of the cream cheese.

On top we put the second slice of countertop and we will proceed the same as the first. We will finish with a uniform layer of cream over which we will put the jelly.

How do I prepare jelly for cake?

The jelly is very easy to prepare. Put a little orange juice over the starch and mix well until smooth.

We put the rest of the juice together with the powdered sugar in a saucepan on the fire, and when it reaches the boiling point we add the mixture of starch and vanilla over it.

Boil until the consistency of a pudding then take the pot off the heat and let it cool.

Spread the jelly evenly over the layer of cream and decorate with slices of orange, mint, chocolate or whatever you choose to use.

The cake must be left in the refrigerator for at least 3 hours after which it can be ported and served.

Cake with cream cheese and orange jelly

I used natural orange juice for both syrup and jelly, so the cake will be much more fragrant.

For the chocolate decoration, I melted the chocolate in a bag to decorate, then I decorated the cake.

From the above ingredients I obtained a cake weighing about 2 kilograms.

I highly recommend this cake with cream cheese and orange jelly, it is delicious! I also recommend you try the classic Diplomat cake recipe, a cake suitable for both festive meals and family meals, but also the cake recipe without baking, with mascarpone and whipped cream, a perfect cake for hot summer days .

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.


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.

ingredients:

  • 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.


ORANGE PEEL POWDER

Orange peel powder it is the best and fastest solution to give the cakes the taste and aroma of the fruit.

The pleasant and intense smell, but also the vivid color, fascinates and seduces us. We take advantage of the richness and quality of the fruits this season

Orange peel is often used in cakes, but also for teas, mulled wine, sauces and even cosmetics. It contains essential oil, often found in bottles used for aromatherapy, but also for health.

The correct drying of the orange peels is a very important factor, trying in this way to prevent the formation of mold in the storage of the product.

If we proceed correctly in the drying process, the orange peel powder can be kept in a sealed jar for 2-3 months in a dark, dry and cold place.

Over time, the quality of the product obtained naturally and stored without food additives will decrease. This is due to the evaporation of the essential oil, so check from time to time the condition of our preparation.

To make an orange powder we choose good oranges (if possible organic), with a healthy peel.

If we do not use organic oranges, we will wash their peel with warm water and a dish sponge (with the abrasive part), thus removing the layer of wax that protects the fruits, dust and chemicals with which they were sprayed.

We can then keep them in warm water with 1 teaspoon of baking soda and rinse them again, then wipe them well.

We cut the orange peel in a thin layer, the one on the surface, avoiding as much as possible the white layer between the peel and the pulp of the fruit.

The orange peel slices will be arranged in the oven tray and will be subjected to a quick, dry, convection drying in the oven, at low temperature, thus preventing the complete evaporation of the oil from the peel and the formation of mold over time.

We can also dry them in a dehydrator, it is important that they are dried correctly, in an environment protected from moisture.

When they are dry enough they will be brittle, an important detail for the grinding process. The drier they are, the finer the powder.

I remembered my grandmother sifting orange powder through a nylon sock. That alone was good for babka, the Polish cake that comes with a cake.

If we sift the powder, we do not throw away the coarser part. I keep it separately for mulled wine, teas or for various foods (here I think of the salmon I prepared before Christmas with a crust that had greens and grated orange peel).

The orange peel can also be kept in a grated jar (orange peel shavings) or in the form of candied shells, but we can also make jam from it.

Whichever method we choose in the end we have good, natural ingredients, perfect to be used in cakes or other desserts.

Now I let you see how to prepare the orange peel powder.

INGREDIENT:

We wash the oranges very well, with a sponge, we wipe them, then we open their shells as thin as possible, without the white part. We can use a knife for this. We put them in a tray and bake them in the oven with ventilation at 100 ° C for about 2 hours.

We turn off the oven and leave them for 48 hours to continue the drying process.

The shells should be brittle when we put them in a food processor or blender. We grind them until we get a very fine powder. We turn off the appliance and remove the powder from the walls of the vessel, then continue the process until we obtain the desired result.

When we lift the lid vessel the room will be the most pleasant place in the house. The aroma is intense and very pleasant.

Now I wish you luck in the cake, but know that you can also make cosmetic masks, face creams or soaps with this powder.


Peach and orange jam. Unusual recipes

Regardless of the season, the aroma of sweetness is welcome on any day. When you can spread it on bread, for breakfast, when you make cakes, ice cream or pancakes.

Orange jam. Recipe

An orange-flavored jam, with a sour taste, fits well on hot summer days, over a portion of ice cream or pancakes.

Ingredients

  • 1 kg orange
  • 2 lemons
  • 800 g sugar
  • 0.5 liters of water
  • 2 sachets of vanilla sugar.

Method of preparation

  • Peel the oranges as thin as possible, using a knife, without peeling off the white part. Finely chop the peeled peel and bring the water to a boil.
  • When the water is hot, but not yet boiling, turn off the heat and put the finely chopped peel and leave it for 10 minutes, then strain it. Put the sugar in the water and put it back on the fire, stirring a little.
  • Peel the oranges and cut them into pieces, squeeze the juice from the 2 lemons and pour it over the oranges.
  • When the syrup has thickened, put the peel back in the pan, wait 5 minutes and add the fruit, followed by the vanilla sugar.
  • Periodically, it foams the white skins that come off the oranges. Boil the jam for an hour, put it in jars and close them tightly, then turn them over and let them cool.