Tasty and fast orange dessert.


  • 2 oranges
  • 5 spoons of greek yogurt
  • 1 teaspoon of vanilla sugar
  • a little of vanilla essence
  • ½ of bar of milk chocolate


  1. Peel oranges. Place one whole and 1/3 of second orange into the cup.
  2. Remaining 2/3 of orange mix in blender with yogurt, sugar and vanilla.
  3. Leave a little piece of the chocolate aside and melt the rest in water bath.
  4. Pour the melted chocolate over the oranges.
  5. Cover the chocolate with yogurt sauce.
  6. 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!

Orange marmalade #2

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.

Orange marmalade #1

Would you like a hot toast with butter and bitter-sweet marmalade? Why don’t you prepare the marmalade yourself?

You need:

6 oranges

1 lemon

3 liters of water

2kg sugar



  1. 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.
  2. 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 🙂