– 300g flour
– 200g cold butter
– 300g sugar
– 1 egg yolk
– 1 teaspoon of sour cream
– 6 big oranges
– 3 teaspoons of gelatin
– almonds for decoration
Cut the butter with knife together with 100g sugar. Add the egg yolk and cream. Knead the dough fast, form into a ball and cover with cloth. Put to the fridge for an hour. When the dough is cold roll it to the size of pan. Cover the pan with baking paper and place the dough on it. Stab the dough with fork. Bake for 20 minutes at 180 degrees. Cool down.
Pour the oranges with boiling water and clean thoroughly. Squeeze to get the juice. Separate the peel from the pulp. Cut the peel into smaller pieces and boil for an hour in 2 liters of water. Dissolve gelatin in the tiny amount of water. Boil the juice with 100g sugar and add the gelatin. Drain off the peel and mix to get a consistency of wet sand. Combine the peel with the juice and gelatin. Add sugar until sweet enough. When it starts to stiffen, put it on the cool cake and smoothen the surface. Put to the fridge. Decorate with almonds before serving.
Delicious but can be stored only for 2 days in the fridge. Must be kept in hermetic box as it will catch every smell from the fridge.
– 6 eggs
– 6 spoons of flour
– 1 spoon of cacao
– 6 spoons of sugar
– 1 teaspoon of lemon juice
– 1 glass of 36% cream
– 1 teaspoon of gelatin
– 2 oranges
– 1 spoon of vanilla sugar
– 1 teaspoon of orange peel
Mix the egg yolks with lemon juice and sugar. Whip the whites until becomes stiff. Add the whites to the mixture and combine gently. Add flour and cacao and mix only until combined. Cover the pan with baking paper and cover the sides with butter. Pour the dough and smoothen its surface. Bake for 10 minutes at 180 degrees. Take of the oven and cool down. When cold remove the paper. Dissolve gelatin in warm juice from one orange. Whip the cream with vanilla sugar until stiff. Add cool gelatin and orange peel and combine gently. Cover the cake with the cream and put the pieces of pulp from the other orange. Roll the cake and cool in the fridge.
The taste of the pancakes will depend on whether the oranges are sweet or not.
- 2 eggs
- 1 glass of flour
- 1/2 glass of milk
- 1/2 glass of water
- 3 big oranges
- 5 spoons of honey
- 2 spoons of sugar
- 3 spoons of raisins
- 3 spoons of roasted almond flakes
- 3 spoons of candied orange peel
Mix thoroughly egg, flour, milk, a little salt and oil. Add water gradually water to achieve the right, not too dense and smooth consistency. Prepare thin pancakes by frying both sides. Put honey, sugar and raisins into a bowl. Add juice from two oranges and candied orange peel. Mix everything and heat until sugar dissolves. Cover the pan with butter. Fold pancakes and put in the pan. Pour the syrup over the pancakes. Bake for 15 minutes at 160 degrees. Decorate with oranges and almonds before serving.
A delicious autumn creamy pumpkin soup with a hint of orange. The best choice for the soup is hokkaido or nutmeg pumpkin as their flesh Is exceptionally tasty and aromatic. Perfect dish for cool autumn evenings.
Chicken soup 1 glass
Pumpkin flesh 1 kg
Oil 2 spoons
30% cream 100ml
Orange juice 0,3 glass
Sugar, salt, pepper
- Heat oven till 200 degrees.
- Wash the pumpkin, peel and remove seeds.Cut the flesh into pieces.
- Put the pumpkin to a baking pan and sprinkle with oil.
- Put it in the oven and bake until soft but not brown.
- When baked put a pan, add orange juice, chicken soup and cream.
- Mix and add salt, sugar and pepper until it suits you.
- Serve with small toasts.
Bon appetite and get warm!
- 350g flour
- 200g sugar
- 2 tablespoons gingerbread spice
- 2 tablespoons of cocoa
- ½ teaspoon baking soda
- 1 egg
- 120g of 18% cream
- 2 tablespoons of orange juice
- Ground peel of one orange
- 4 tablespoons of orange juice and ¾ cup of powdered sugar for icing
Mix sugar and egg until sugar is completely dissolved. Add purified soda, cocoa, ground orange peel, orange juice, gingerbread spice and flour. Mix thoroughly all the components.
Form balls from the mass of a walnut size. Should the mass be too sticky to the hands, keep washing them with cold water. Place the balls in quite some distances from each other on a baking paper. Bake for about 15 minutes at 180 degrees.
In a bowl mix 4 tablespoons of orange juice with ¾ cup of icing sugar.
When the gingerbreads are ready take them out of the oven and cool a little. Still warm dip them in the icing and leave to cool down.