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.
Components for icing
- 1 cup of powdered sugar
- 3 teaspoons of crushed orange peel
- 2-3 tablespoons of orange juice
Preparation of icing:
Mix sugar with peel and 1-2 teaspoons of juice. Mix thoroughly and if necessary gradually add more juice to get a dense icing.
Tips: It is best to prepare the cake a day before and cool it overnight with no rim. Cover with icing the next day, before serving.
The cheesecake can be made in lemon version, replacing the orange components with lemon ones.
Components for cheese layer:
- 1kg of ground cheese
- 3 tablespoons of potato flour
- 350g of sweet condensed milk
- 3 egg yolk
- 3 tablespoons of orange liqueur or orange juice
- Peel of 1 orange
- Vanilla sugar
- 200g or white chocolate
- 300g of dense cream 12% or 18%
Put cheese and potato flour into a bowl and mix briefly. Add condensed milk, egg yolk, liqueur or juice, peel and vanilla and mix briefly, only to combine ingredients. Melt white chocolate and add it to cheese mixture. Put it over the bottom in the baking mold and put in the oven for another 30-35 minutes at 180 degrees.
Take it out of the oven and cover with dense cream. Put back into the oven and bake for another 13 degrees. Take the cake out of the oven and wait until it is completely cold. Unfasten rim and put it into the fridge for about 12h.
Components for bottom:
- 2 egg yolk
- 50g or icing sugar
- 60g of ground almonds
- 1 teaspoon of gingerbread spice
- ½ teaspoon of cinnamon
- 2 tablespoons coca
- 50g of dark chocolate, chopped
Heat the oven to 180 degrees. You will need a round baking mold of about 24cm diameter. Place the baking paper on the botton and fasten rim to hold the paper in place. Cover the rim with butter.
Mix the egg yolk to obtain stiff foam. Gradually add powdered sugar and mix for another 2-3 minutes. Mix it gently with ground almonds, the spice, cinnamon, coca and chocolate. Put it in the baking mold and smoothen the surface. Bake for about 13-15 minutes. Then remove from the oven and wait until gets cool. Leave the oven on.
4 spoonfuls of butter
½ teaspoon of sugar
4 tablespoons of oil
A pinch of salt
Freshly ground black pepper
Wash the meat and cut into fine fillets about 1,5cm thick. Slightly flatten them with hand and sprinkle with salt and pepper. You need to pour boiling water over the oranges and wash them thoroughly. Peel the oranges in such a way not to cut the white layer under the skin. Cut the skin into very thin strips. Squeeze the juice out of two oranges. The other two peel and cut into nice pieces.
Heat olive oil and a tablespoon of butter on a frying pan and fry the fillets over high temperature. Pour the juice to second pan, cook for a while, add sugar, salt and pepper, orange peel and fry for 2-3 over high temperature. After this time add three tablespoons of butter to the sauce mixing all the time. The meat should be ready by now. Put those on plates, pour with sauce and decorate with pieces of oranges. Serve with potatoes or wild rice.