Traditional recipes

Bavarian oranges

Bavarian oranges

A recipe from my friend, Mihaela Idriceanu
http://www.gustos.ro/retete-culinare/bavareza-de-portocale.html
It is very fragrant and easy to make, especially in summer, when it is not very practical to use the stove oven.

  • 3 oranges
  • 250 ml milk
  • 3 eggs
  • 100 g sugar
  • 250 ml liquid cream
  • 15 g gelatin
  • 10 champagne biscuits
  • 50 g candied fruit
  • candied cherries

Servings: 10

Preparation time: less than 60 minutes

RECIPE PREPARATION Bavarian oranges:

Boil the milk with the peel of a grated orange.

Whisk the yolks with the sugar, add the strained hot milk and put it back on low heat, stirring constantly, until it thickens a little.
Remove from the heat and add the gelatin, left to hydrate for 10 minutes and melted in the microwave for 40 seconds and mix until smooth.

When it has cooled completely, add the juice of 2 oranges and mix, then the whipped cream and finally the beaten egg whites with a pinch of salt and the finely chopped sugary fruits. Line a cake form with transparent foil and pour the cream into it.


The biscuits are soaked in orange juice and placed over the cream. Leave to cool for 3-4 hours, then turn over on a plate. Decorate to taste.

Good appetite!


Chicken legs with red onions (Bavarian recipe)

A spectacular, fragrant food, which can be the main course at a special dinner, prepared by you, at home. The secret is that it is easy and fast.

ingredients: two oranges, a few sprigs of thyme, six large onions, tomatoes, eight chicken legs (two for one serving), salt, pepper, a little sugar, a small glass of white wine, oil.

Preparation:
- Wash the oranges, wipe them and peel them, then squeeze the fruit.
- Choose the thyme leaves and cut them into small pieces.
- Cut fish onions.
- Wash the chicken legs, dry them and season them, then put them in a pan with a little oil and fry them for about 10 minutes on all sides.
- Remove the thighs from the pan, drain some of the fat and put the onion to harden. Add a tablespoon of sugar (preferably brown) and simmer for 10 minutes to caramelize.
- Quench the onion with the orange juice, add the grated peel, the wine and the thyme and let it boil for another 1-2 minutes.
- Put the chicken legs over the onion and put everything in the oven (hot) to brown for about 25 minutes.


Preparation of orange sauce it does not last more than a quarter of an hour. Here are the steps you need to follow to prepare the orange sauce:

Peel an orange, grate it.

Put the ten-minded peel in boiled water, then drain.

Boil the vinegar in another bowl with salt and pepper. Let it boil for about five minutes.

Allow the vinegar to cool.

Then add the beaten yolks and dissolve with a little water.

Put the bowl on low heat and stir continuously until the composition becomes homogeneous.

Add lemon juice, orange juice and orange peel when the sauce is smooth and mix well for a minute.

Orange sauce serve hot with grilled, boiled or fried fish. Good appetite!


Orange peels - uses

Even though they are not as famous as lemon peels, wonderful orange peels can have countless uses. In addition to the fact that tea, jam, syrup can be made and can give flavor to dessert recipes, they have other uses:

  • Food ingredient. Orange peel can be added to desserts, salads and purees. It will give a special aroma.
  • Scented candle. Remove the pulp and keep the shell halves intact, then fill one of the halves with a scented candle.
  • Teeth whitening solution. The peel contains limonene, used in all whitening toothpastes.
  • Insect repellent solution. Insects and especially mosquitoes hate the smell of citrus. Rub the skin with a piece of orange peel.
  • & # 8222Spoons & # 8221 for cleaning dirty kitchen surfaces. Citric acid is a good sanitizer for surfaces.
  • Exfoliating skin scrub: sugar, coconut oil, grated orange peel.
  • Footwear deodorant. All you have to do is put a few orange peels in a bag and then slip it inside your shoes or boots. It can also be used on laundry shelves.

Ingredients for the duck breast recipe with oranges

  • The duck :
  • - 2 pieces of duck breast (not duck breast, which has very tasty meat, but which is not suitable for restaurant cuisine)
  • - 2 thyme twigs
  • - Salt
  • - Pepper to taste
  • Orange sauce:
  • - 150ml orange juice (freshly squeezed)
  • - 150 g sugar
  • - 50 ml white vinegar (best quality)
  • - A few slices of orange
  • - 3 tablespoons of lard & laquo left & raquo from duck
  • - 50 g Butter

Total preparation time

& ndash Duck chest preparation: 15 minutes + 5-7 minutes rest
& ndash Sauce preparation: 20 minutes

Necessary tools

& ndash Sharp knife
& ndash A wooden or plastic bottom, as solid as possible
& ndash Frying pan with a diameter of 25-28 cm
& ndash A small pot (diameter 15-20 cm)
& ndash Wooden / silicone spatula
& ndash Optional: a tray with grill

Preparation for Duck Breast with Oranges, classic French recipe

Step 1:
Preheat the oven to 180 degrees. Until it warms up, you can take care of the duck meat.
Step 2:
Each duck breast is increased diagonally and sprinkled with salt. We never add pepper at this stage, because it will burn and will not give the desired result!
Step 3:
Place the meat in the cold pan (very important!) With the skin down, over medium heat. The fat in the duck will melt slowly. When the skin browns, they will turn. The whole process takes about 5 minutes.
After the meat is browned, move the skin upwards on a grill over a tray, in order to collect all the fat. In the absence of a grill tray, you can use the pan in which the meat was sealed. In this case, the fat that leaked from the meat during sealing must be removed.
Step 4:
Leave in the oven at 180 degrees for 10 minutes. After this period, the tray is removed and the meat is left to rest for a few minutes (5-7).

Duck breast with oranges, classic French recipe

Step 5:
Caramelize the sugar over medium heat. When the color turns brown-copper, add the vinegar. This sauce is called & laquo gastrique & raquo in French cuisine and is the basis of many sauces. Let it boil for 1-2 minutes, until the vinegar smell disappears.
Step 6:
Add the orange juice and 3 tablespoons of duck lard. Bring the mixture to a boil until it halves
Step 7:
Add the orange slices and butter and let it mix.

Useful advice

& ndash In the absence of a grill tray, you can improvise one of a pastry grill and a tray of appropriate size
& ndash Use quality ingredients: orange should not be sour, and duck breast should have a proper layer of fat. Today, all major stores offer quality rate chests (Metro, Auchan, Carrefour, Mega Image, etc.). Also, the quality of the vinegar is crucial - a lower quality vinegar will not effectively lose its characteristic odor.
& ndash If you have purchased frozen meat, it must be thawed slowly beforehand (in the refrigerator).
& ndash After removing it from the refrigerator, it is recommended to let the meat reach room temperature for 10-15 minutes. Sudden changes in temperature negatively affect the fiber structure and thus the end result!
& ndash To work efficiently, the sauce can be prepared while the meat is in the oven. The two components (sauce and meat, including rest time) will be finished at the same time.

The recipe and the pictures belong to Marius Giorgian Constantin and he participates in the competition & bdquoThe great autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average of the grades given by the jury for this recipe is 10

Recipes with Gina Bradea & raquo Recipes & raquo Duck breast with oranges, classic French recipe


Preparation for the recipe Orange peel powder:

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Bavarian with raspberries

Ingredient:
6 egg yolks, 500 ml milk, 175 g sugar, 4 sachets of gelatin, 250 ml whipped cream, 1 kg raspberries, a packet of biscuits, a lemon, a cup of orange juice.

Method of preparation:
Rub the yolks with the sugar until they double in volume.
Add the milk and boil on a steam bath until it thickens slightly, stirring continuously for about 20 minutes. Be careful not to overheat, it should be removed from the fire as soon as you see that the wooden spoon adheres to the composition. Separately dissolve the gelatin in cold water for 10 minutes then heat in the microwave or steam bath, being careful not to boil. Add to the egg mixture after it has cooled a bit. Allow the egg cream to cool. Mix 800 g of raspberries and mix with the yolks, then add the whipped cream and mix slowly. Soak the biscuits in lemon juice and natural orange juice, and place in a round shape. Put half of the composition over the biscuits, then add the rest of the whole raspberries. Put the rest of the cream and put it in the fridge for at least 4 hours or overnight, recommended. Decorate with strawberries or whatever you want.


Syrup cake with oranges and yogurt & # 8211 Greek recipe for portokalopita

Cake in syrup with oranges and yogurt & # 8211 Greek recipe for orange juice. How to make pie with yogurt, oranges and thin sheets? Syrup pie with oranges. Pie recipes. Greek recipes. Yogurt recipes. Recipes with oranges.

I have to tell you that I fell in love with this cake in syrup with oranges and yogurt! Portokalopita is extremely fragrant and tasty, with a fluffy texture similar to an orange soufflé. The aromas of vanilla and orange are a perfect combination for this dessert that can be served hot or cold.

This cake syruped with oranges and yogurt or portokalopita is very easy and quick to prepare. Make a cream from yogurt, eggs, sugar and orange juice that is poured over the torn pie sheets. After baking, the cake is syrupy in abundance. The final texture is something between soufflé and pudding. It is an oriental dessert, very fragrant and sweet.

There is no original recipe for portokalopita. I studied many gecko recipes and saw that the ingredients used vary a lot as well as their proportions. Some recipes contained olive oil (which is clearly typical Greek), others neutral oil (sunflower oil) or melted butter (plain or mixed with oil), some contained eggs, some did not, some used vanilla, others cinnamon & # 8230

The only elements common to all these recipes were: Greek sheets (thin ones of strudel or pie), oranges, yogurt and sugar syrup.

Most of the recipes contained baking powder or baking soda which was meant to ensure the "fluffiness" of the composition & # 8230 which does not contain flour! You already know that I hate the use of these powders due to the taste of lye that gives the dishes, moreover, their bezmetic use in boiled things (semolina dumplings), puddings or vegetable soufflés or in the filling of pies. Yes, there are certain recipes where you can't give up baking powder (carrot cake, banana bread or honey sheets that are very strong). In cakes or sponge cakes, this is not necessary because we can beat the egg whites separately and the air accumulated in them works perfectly as a natural loosening.

I did the same with this yogurt and orange pie: I separated the eggs and beat them separately. The result was a wow one! I got a tall, fluffy cake with a special texture.

I did the same in the case of the classic yogurt pie & # 8211 recipe herei. Do not be lazy to beat the egg whites because the result is clearly superior to other versions.

From the quantities below results a cake syruped with oranges and yogurt of 30 x 25 cm (my tray is 6 cm high) enough for 15 smaller portions or about 9 larger ones. The sources of inspiration were this and that.


I keep my heart healthy

Due to the content of potassium, fiber and vitamin C, oranges are a natural adjuvant for maintaining general health, especially heart health. High potassium intake prevents the onset of stroke, loss of muscle mass and maintains bone health, thus reducing the risk of kidney stones.

Oranges stimulate collagen production

The high content of vitamin C protects the skin from the effects of free radicals such as the harmful effects of the sun's rays. Vitamin C is a powerful antioxidant that plays a key role in the formation of collagen.

Deeply moisturizes the skin

The citric acid in the composition of oranges improves the appearance of wrinkles and softens the skin. Orange cosmetics thoroughly cleanse the skin, exfoliate it and deeply moisturize it.

Helps lower blood sugar

The fibers in the composition of oranges help to lower the level of sugar and improve the level of insulin, but also lower the level of bad cholesterol in the blood. They are a reliable food for people with type 2 diabetes.

Oranges can reduce the risk of cancer

Because they contain D-limonene, a compound that prevents many types of cancer, such as lung, skin or breast cancer, oranges, with their vitamin C content and important antioxidants, can strengthen the immune system and help prevent cancer. .

Other benefits of eating oranges

  • Improve eyesight
  • Adjuvant in case of constipation
  • I keep my blood pressure under control
  • Prevent kidney disease
  • Prevent acne.

Duck breast with oranges classic recipe

Duck breast with oranges classic recipe, delicious and quick. A duck breast recipe with oranges, preparation and list of ingredients. How to marinate a duck breast with oranges? How long does a duck breast cook with oranges?

Almost every time we miss a pampering, in my family & # 8211 I emphasize, family, not just me & # 8211 we think about a duck breast with crispy skin and pink, juicy and tasty meat. Very, very tasty. With different approaches and garnishes, this duck breast is an equally great delight, whether I cook it with caramelized apples or make it. with a red wine sauce, either I put them next to me one gasket or another.

This time, I marinated it in orange juice and spices, cooked it carefully and introduced it, on the plate, with a mashed potatoes with butter And with a fresh-tasting soté spinach. A classic combination of flavors, by the way, duck and oranges. Believe me, the portions were quite adequate. Each of us, however, would have happily harnessed himself to the pleasant chore of enjoying, even with a full belly, another portion of such a delight.

A duck breast with oranges, in addition to being a incredibly tasty classic dish, cooks quite quickly. Do not be fooled by the times indicated at the time of preparation. Those also include marinating, which lasts 2-12 hours, during which time we actually do nothing. I pointed out that this piece is one of the fastest and most delicious dishes and in the basic duck breast recipe, from which you can find all kinds of interesting details, tips & amptricks etc. Now, let's get to work.


Video: Ελιοπιτάκια νηστίσιμα με μαγιά - Mini olive pies (December 2021).