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 🙂

Cold cheese cake with orange juice


250ml fresh orange juice

500g of homogenized cottage cheese

1 spoon of gelatin

1 orange jelly

1 spoon of vanilla sugar

Colorful meringues

Orange sticks in chocolate



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.

Bon appetite!

Orange-chocolate mousse

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
  • 1 orange
  • 3 eggs
  • Whipped cream


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!

Orange mousse.

Feel like fresh and sweet desert – you won’t be disappointed!


  • 4 oranges
  • 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.

Nut-orange cookies covered with powdered sugar.

Nut-orange cookies covered with powdered sugar.


  • 250g soft butter
  • 100g powdered sugar
  • 1 teaspoon of orange liquor
  • 110g walnuts
  • 6 teaspoons of grated orange peel
  • 375g flour

Additional powdered sugar to cover the cakes


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.

Cranberries with oranges

This version of cranberries tastes great, best when served with meat and cheese.


250g fresh cranberries

1 big orange

½ glass sugar



Wash the cranberry thoroughly, dry and separate any ugly ones.

Sprinkle the orange with boiling water. Grind its peel and squeeze juice. Add water to the juice to get about ½ glass of liquid. Boil the liquid in a small saucepan. Add sugar and mix until dissolves. Add cranberries, orange peel and heat slowly until the cranberries skin breaks and the excess liquid evaporates. Try it and if needed add a little salt. Can be served both hot and cold. You can easily store it for longer if you put it into small jars directly after boiling, recap the jar and put it upside down until cools down. Then there is no need to keep it in the fridge. You can store the jars at room temperature.

Hot chocolate with orange

Chocolate and orange is a great duet. It tastes great in deserts but also as drinking chocolate. What a flavor! You can try to get it in more dietary version by adding ½ glass of water instead of ½ glass of milk but I think it tastes better with milk only.


25g dark chocolate

3 spoons of dark cocoa

1 glass of milk

2 slices of orange


Put chocolate into small saucepan, add cocoa, oranges and hot milk. Mix until chocolate melts and cocoa dissolves. Try to smash the oranges while heating. When ready take off the fire and leave for few hours for the orange to release the juice. Before serving heat the chocolate and take out the residues of the orange when the chocolate is hot. Pour to the mug. Bon appetite!

Salad with oranges, chicken and walnuts.


200g chicken

30g arugula

¼ salad

1 orange

1/3 pomegranate

60g walnuts


Dressing ingredients:

2  spoons of honey

2 spoons of honey mustard

1 spoon of olive oil

2 spoon of orange juice

1 spoon of lemon juice

1/3 teaspoon of cinnamon



All the dressing ingredients mix in a bowl and add salt and pepper.

Divide chicken into 4 pieces. Cover it with olive oil and salt and put into hot frying pan. Fry for about 4 minutes on both sides.

Sprinkle the meat with a spoonful of dressing and fry for another 1,5 minute. Decrease the temperature. Change sides of the meat, cover another side with a spoonful of dressing and fry another 1 minute. When ready take the chicken of the frying pan and cool down.

Wash the salads, dry and tear into smaller pieces. Put the salads on two plates. Peel the orange thoroughly trying to remove the white soft peel as well, cut into pieces. Take out the seeds of the pomegranate. Walnuts fry on the frying pan and chop into moderate pieces.

Put some salt and pepper on the salads. Add chicken, orange pieces, pomegranate and walnuts. sprinkle with the rest of dressing.

Oranges during winter

Winter is the best time to eat oranges, lemons or mandarins. Eating oranges is beneficial thanks to extremely tasteful dose of vitamin C. Even peeling an orange is beneficial as the essential oils released at that occasion make you feel relaxed and influence your mood.

Oranges are reach in vitamin C but not the reachest! More vitamin C can be found in blackcurrant, wild rose or parsley.  Still one orange daily is enough to cover our daily vitamin C requirement. Vitamin C helps to strengthen immunity, participates in the red blood cells synthesis and improves skin condition. It is also a very strong antioxidant. Vitamin C in oranges is better bioavailable thanks to flavonoids that are present in the white part of oranges peel. That is why it is advisable not too peel the fruit too carefully.

All the oranges and a tissue they are packed in are covered with chemicals. Remember to clean fruit thoroughly with a brush before eating. Then clean also your hands to remove any residues of chemicals.

There is unfortunately one effect of eating oranges or drinking orange juice that is negative during winter – oranges make you feel like it was colder than it truly is.