There are so many applications of orange peel that you simply cannot afford to throw it away!
- Mosquitos don’t like the smell of orange peel – what an easy way of getting rid of those!
- A juice made of orange peel is great if you want to lose a little weight.
- Make a syrup out of orange peel and apply to cough and cold.
- If you have stainless steel sink you will be amazed by the effect of rubbing the sides of the sink with it. It perfectly removes stains and gives wonderful smell.
- Put fresh peel to your shoes to have any unpleasant smell removed. Keep the peel inside for the whole night.
- Orange peel also help to remove stains out of the fabrics.
- Relax yourself in an orange bath – just add the peel to the water.
- Put a part of the peel to the container with sugar and you will have no longer issue with sugar agglomeration.
- Cover the peel with salt and put to your fridge, it will help to keep a nice smell inside.
- 2 oranges
- 5 spoons of greek yogurt
- 1 teaspoon of vanilla sugar
- a little of vanilla essence
- ½ of bar of milk chocolate
- Peel oranges. Place one whole and 1/3 of second orange into the cup.
- Remaining 2/3 of orange mix in blender with yogurt, sugar and vanilla.
- Leave a little piece of the chocolate aside and melt the rest in water bath.
- Pour the melted chocolate over the oranges.
- Cover the chocolate with yogurt sauce.
- Grate remaining chocolate over the top
You have your dessert ready. Just make sure you have oranges in place and you will always be ready for a surprise visit!
3. Cut into small pieces the peels left from the fruit and add to the saucepan. Tie the sac to the saucepan’s handle so that the sac is dipped in the juice. Boil the juice and decrease heating. Keep slowly boiling for 1 ½ to 2 hours. Keep boiling until you have only half of the liquid remaining. Get it out of the heat.
4. Get the sac and squeeze out all the liquid. What is inside the sac will not be needed.
5. Add sugar, and heat the saucepan again until sugar dissolves. Increase heating and keep heating for another 30 minutes.
6. Put a plate to a freezer for 10 minutes. Get the plate out and pour a little of your mixture onto the cold plate. Put to the fridge for 5 minutes. Get the sample out of the fridge. Should the surface be jelly like when touched with a finger your marmalade is ready. If that is not the case keep heating the mixture for another 5 minutes and repeat the test. Keep repeating the procedure until it is ready.
7.Cool down the marmalade for 5 minutes and next pour to clean jars and carefully close.
Would you like a hot toast with butter and bitter-sweet marmalade? Why don’t you prepare the marmalade yourself?
3 liters of water
- wash the oranges and lemon thoroughly. Dry the fruit. Cut the fruit into halves and squeeze the juice out. Strain the juice to the big saucepan. Add water and mix. Keep pips and pulp drained off the juice.
- Get the pulp out of the halves with a teaspoon. Put the whole pulp and pips to gauze and tie the horns to get a small sac with everything inside.
Next step in next week 🙂
250ml fresh orange juice
500g of homogenized cottage cheese
1 spoon of gelatin
1 orange jelly
1 spoon of vanilla sugar
Orange sticks in chocolate
Squeeze oranges to get 250ml of juice. Pour the juice to the saucepan and boil. When the orange juice is boiling get it out of the heater and dissolve jelly, gelatin and vanilla sugar in the juice. When dissolved you can cool it down faster by adding one or two ice cubes. When the mixture Is cool and starts to solidify add the homogenized cottage cheese and mi x with scutcher.
Pour the mixture to the form with the diameter of 18 centimeters. Put the meringues at the top squeezing them a bit inside the mixture. Put the cake to the fridge and let it solidify for the whole night. Decorate the top with orange sticks covered with chocolate. You can put part as whole sticks while part can be grated into flakes.
What is the most tasty companion of orange in a desert? Dark chocolate! You are absolutely right! Let’s try it!
- 130g of dark chocolate
- 1 orange
- 3 eggs
- Whipped cream
Break chocolate into pieces. Squeeze juice out of half of the orange. Melt chocolate in the juice in water bath. In the meantime separate egg whites and yolks. Whip the egg whites to get stiff foam. If the chocolate became liquid cool it down a little. Add yolks, one at a time and mix until the mixture is uniform after every yolk. Now you need to be very soft – add the egg whites – one spoonful at the time and softly combine with chocolate. Continue until egg whites and chocolate is combined. Put the mousse to the glasses and place in a fridge. The mousse should cool down for at least 5 hours. Peel the second half of orange and cut into nice pieces. Decorate with whipped cream and pieces of orange before serving. Bon appetite!
Feel like fresh and sweet desert – you won’t be disappointed!
- 4 oranges
- 4 egg whites
- 2 spoons of lemon juice
- 2 spoons of powdered sugar
- 2 teaspoons of gelatin
- 1 orange jelly
- 2 pieces of dark chocolate
Squeeze the juice out of three oranges. You need about ¾ of glass. Add powdered sugar to the juice. Dissolve gelatin in 2 spoons of hot water. Dissolve the jelly in one glass of boiling water. Whip the egg whites to get thick foam. When the egg whites get stiff add lemon juice, then slowly add orange juice and continue mixing. Then very slowly pour the gelatin and at the end add jelly. When adding the jelly to the mousse the jelly should be getting stiff. Pour the mousse to glasses and decorate with pieces of the last orange. Cool the mousse at least 10 minutes before serving.
Nut-orange cookies covered with powdered sugar.
- 250g soft butter
- 100g powdered sugar
- 1 teaspoon of orange liquor
- 110g walnuts
- 6 teaspoons of grated orange peel
- 375g flour
Additional powdered sugar to cover the cakes
Heat the oven to reach 180 degrees. Mix butter with powdered sugar until becomes soft and creamy. It should take about 10 minutes. Chop walnuts into small pieces and add together with liquor and orange peel to the mixture. Combine thoroughly and add flour. Mix till it gets uniform throughout the volume. Form small balls out of 2 teaspoons of dough. Flatten the balls a little and put into the pan covered with baking paper. Bake for about 12-15 minutes. Cool the cookies down and cover with powdered sugar.
This version of cranberries tastes great, best when served with meat and cheese.
250g fresh cranberries
1 big orange
½ glass sugar
Wash the cranberry thoroughly, dry and separate any ugly ones.
Sprinkle the orange with boiling water. Grind its peel and squeeze juice. Add water to the juice to get about ½ glass of liquid. Boil the liquid in a small saucepan. Add sugar and mix until dissolves. Add cranberries, orange peel and heat slowly until the cranberries skin breaks and the excess liquid evaporates. Try it and if needed add a little salt. Can be served both hot and cold. You can easily store it for longer if you put it into small jars directly after boiling, recap the jar and put it upside down until cools down. Then there is no need to keep it in the fridge. You can store the jars at room temperature.
Chocolate and orange is a great duet. It tastes great in deserts but also as drinking chocolate. What a flavor! You can try to get it in more dietary version by adding ½ glass of water instead of ½ glass of milk but I think it tastes better with milk only.
25g dark chocolate
3 spoons of dark cocoa
1 glass of milk
2 slices of orange
Put chocolate into small saucepan, add cocoa, oranges and hot milk. Mix until chocolate melts and cocoa dissolves. Try to smash the oranges while heating. When ready take off the fire and leave for few hours for the orange to release the juice. Before serving heat the chocolate and take out the residues of the orange when the chocolate is hot. Pour to the mug. Bon appetite!