Autor: Marcin

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.

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!

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.

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!

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!

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.

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!

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%

Preparation:

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

Preparation:

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.