Oranges in a salad are thought of primarily in terms of fruit salads. That might be surprising but they also work well in dry salads as an addition affecting the balance of flavors, adding both acidity and sweetness. We can use juice from freshly squeezed orange to an oil-based sauce with black pepper and herbs. Just pour the mixture of lettuces with this sauce and you will get a great addition to the second course. In contrast, the orange particles can be used for salads, which will serve as a separate, light meal, like a second breakfast.
Ingredients: one orange packet of rucola goat, feta or blue cheese – about 200 g walnuts or pistachios smoked salmon – about 150 g oil salt and pepper to taste
The orange should be peeled and divided into parts. Rinse rucola thorougly and let it dry. Chop the nuts into fine parts. All of the types of cheese are great for this composition of flavors. Chop selected cheese into about 1cm qubes. Cut salmon according to your taste or use ready-made salmon salad parts. Mix the ingredients and then pour them with oil mixed with spices.
Ingredients: 1 medium-sized celery root, 2 oranges, 1 handful of walnuts, 1 small natural yogurt, 1 tablespoon of sugar,
Preparation: The medium-sized celery root should be cooked in water (the celery should be slightly hard.) Please inspect the celery softness with a fork while cooking it. After cooking and cooling the celery, it should be peeled and grated. While cooking celery we prepare walnuts – roast them in a pan for a moment and then cut them into medium-sized pieces. Peel one and a half oranges and divide them into parts. Cut each part into two or three pieces. Add chopped nuts and oranges to the grated celery. Add natural yogurt and a bit of sugar. Mix the salad and decorate with orange parts. The salad is cheap and very tasty. Suitable as part of a dinner or as an independent healthy snack.
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.
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
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 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.
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.