Cocoa roulade with orange cream

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.

Ingredients:

Cake:

–          6 eggs

–          6 spoons of flour

–          1 spoon of cacao

–          6 spoons of sugar

–          1 teaspoon of lemon juice

Cream:

–          1 glass of 36% cream

–          1 teaspoon of gelatin

–          2 oranges

–          1 spoon of vanilla sugar

–          1 teaspoon of orange peel

Preparation:

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.

Sweet pancakes with orange syrup

The taste of the pancakes will depend on whether the oranges are sweet or not.

Ingredients:

  • 2 eggs
  • 1 glass of flour
  • 1/2 glass of milk
  • 1/2 glass of water
  • salt
  • oil

For syrup:

  • 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

Preparation

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.

Apple strudel with a hint of orange

Ingredients:

Cake:

  • Flour 500g
  • Salt 1 teaspoon
  • Oil 4 spoons
  • Warm water 300ml
  • Bread crumbs

 

Filling:

  • Apples 2kg
  • Sugar 250g
  • Cinnamon 2 teaspoons
  • Egg
  • Raisins 150g
  • Walnuts 100g
  • Oranges 2 pieces
  • Butter 50g
  • Vanilla sugar 2 teaspoons

 

Preparation

  1. Put flour, salt and ¾ of water to the mixer bowl.
  2. Mix with medium speed and if the dough is too hard add a little more water.
  3. Add oil and knead until the dough is smooth and does not stick to the mixer bowl.
  4. Cover the dough with foil and leave for 30 minutes to rest.
  5. In the meantime peel the apples and cut into small pieces.
  6. Put 50g butter in deep frying pan and add apples when butter gets hot. Fry for 5 minutes.
  7. Add cinnamon, raisins, walnuts, sugar, vanilla sugar, juice from one orange and grated orange peel from both oranges.
  8. Fry until there is only a little liquid left but don’t overcook the apples. Leave until gets cool.
  9. Heat the oven till 180 degrees.
  10. Put the dough on a flat surface covered with flour and spread until flat and about 0,5cm thin.
  11. Sprinkle the dough with melted butter and bread crumbs.
  12. If the filling is cool put it on the dough and then roll the dough so that the filling is closed inside.
  13. Brush the outside of the strudel with the whipped egg. Bake for about 40 minutes.

Pumpkin soup with a hint of orangesPumpkin soup with a hint of oranges

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.

Ingredients:

Chicken soup 1 glass

Pumpkin flesh 1 kg

Oil 2 spoons

30% cream 100ml

Orange juice 0,3 glass

Sugar, salt, pepper

Preparation:

  1. Heat oven till 200 degrees.
  2. Wash the pumpkin, peel and remove seeds.Cut the flesh into pieces.
  3. Put the pumpkin to a baking pan and sprinkle with oil.
  4. Put it in the oven and bake until soft but not brown.
  5. When baked put a pan, add orange juice, chicken soup and cream.
  6. Mix and add salt, sugar and pepper until it suits you.
  7. Serve with small toasts.

Bon appetite and get warm!

Cheesecake with orange and coconut

Ingredients:

Cake

  • powdered sugar 100g
  • flour 300g
  • soft butter 130g
  • egg yolk
  • eggs 3
  • baking powder 2 teaspoons
  • vanilla sugar 2 spoons

 

topping

  • powdered sugar 150g
  • soft butter 150g
  • coconut shrims 200g

 

additional

  • an orange

 

curd

  • powdered sugar 150g
  • eggs 4
  • cottage cheese 1kg
  • vanilla flavor pudding powder 1 package
  • vanilla sugar 3 spoons

 

Preparation

  1. Cake: Mix sugar with butter. Add gradually eggs and yolk. Add mixture of flour and baking powder.
  2. Curd: Grind cottage cheese 2 or 3 times and combine with butter mixed with sugar. Add pudding powder and mix thoroughly.
  3. Cover the baking pan with baking paper and pour the cake
  4. Peel the orange and cut into pieces.
  5. Put the pieces of orange on the cake and cover with curd.
  6. Topping: Mix sugar with butter until it gets white. Add coconut and mix. Put it on the top.
  7. Bake for 50 minutes in 170 degrees.

Ham baked in ginger beer and oranges

Ingredients:

  • 2 Kg of pork ham
  • 3 Onions
  • 2 garlic heads
  • 1 orange
  • 4 anise stars
  • 2 l of ginger beer
  • 3 spoons of honey
  • 2 spoons of French mustard
  • 2 spoons of cloves
  • 2 spoons of salt

 

Preparation

  1. Cut one onion into pieces, mix with grounded orange peel, anise and salt. Place the mixture with the ham in a pan.
  2. Add beer, but leave 100ml aside.
  3. Add some water until the ham is completely covered.
  4. Boil for two hours if the ham weights two kilograms – basically an hour per kilogram of meat.
  5. Cool the ham. If it has outer fat layer then cut the fat to get grate pattern.
  6. Mix honey with the beer left, add mustard and crushed cloves.
  7. Cover ham with the mixture and place in baking dish.
  8. Cut the remaining onions, garlic and orange and use them to cover the meat.
  9. Bake the ham in 200 degrees without cover for about 40 minutes, until it gets brown.
  10. Served with baked potatoes.

Bon appetite!

Orange muffins

Ingredients:

  • 2/3 glass of flour
  • 2/3 glass of brown sugar
  • 3 eggs
  • 3 tablespoons of vanilla cheese
  • 1 and ½ teaspoons of baking powder
  • 10 dag of butter
  • 1 big orange

Preparation:

  1. Combine flour with sugar and baking powder.
  2. Sprinkle the orange with boiling water, dry and grind the skin.
  3. Peel the orange to get rid of the soft white skin and get only orange particles.
  4. Cut orange into small pieces.
  5. Dissolve butter.
  6. Mix eggs with cheese, butter, orange peel and orange pulp.
  7. Add the mixture to dry ingredients and mix thoroughly.
  8. Put the paper for muffins into the baking mold.
  9. Pour the dough o each well.
  10. Bake for 25-30 minutes at 190 degrees.
  11. Leave in the baking mold until cold.
  12. Serve with liquid chocolate or fruit.

Bon appetite!

Sweet pancakes with orange syrup

Ingredients:

  • 2 eggs
  • 1 glass of flour
  • ½ glass of milk
  • ½ glass of water
  • Salt
  • Oil

For syrup:

  • 3 large oranges
  • 5 tablespoons of honey
  • 2 tablespoons of sugar
  • 3 tablespoons raisins
  • 3 tablespoons of roasted almond flakes
  • 3 tablespoons of candied orange peel

Preparation:

  1. Put egg, flour, milk, a pinch of salt and oil into the bowl and mix thoroughly.
  2. Gradually add enough water to make the dough smooth, not too thick.
  3. Pour the dough partialy onto hot frying pen and prepare pancakes.
  4. Combine honey, sugar, raisins, orange juice and candied orange peel.
  5. Heat until sugar dissolves.
  6. Cover baking pan with butter.
  7. Fold ready pancakes and place next to each other in the baking pan.
  8. Cover the pancakes with syrup.
  9. Bake 15 minutes in 160 degrees
  10. Decorate with orange particles and almonds and serve.

 Orange gingerbreads

Components:

  • 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

Preparation:

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.

Bon appetite!

Cheesecake with orange icing #3

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.