orange – Toidublogi

October 30 2022

Crêpes Suzette

andrestover Desserts, National dishes, Uncategorized butter, France, orange 0

A classic French dessert which date of origin isn’t clearly defined, but it is believed to be in late 19th century. Thin pancakes served with a cream made from either orange or mandarin juice and grated chest, to which sugar and butter are added, and the flavor is complemented with either Grand Mariner, Cointreau, orange Curacao liqueur, which is often set on fire when served. Alternatively, alcohol can be mixed into the cream when the cream is being boiled, it evaporates but adds really good taste to the cream.

Preparation time: 30 minutes to prepare the crepes, 15 minutes to prepare the sauce
Level: Easy
Quantity: 5-6 pancakes

Ingredients:
*Dough:*
100 g wheat flour
1 teaspoon of vanilla sugar
1 large egg, cracked
A little sea salt
200 ml of milk
10 g of melted butter
Cooking oil for frying

*Suzette cream:*
Finely grated chest of one orange
100 ml (freshly squeezed juice of one orange)
75 g of sugar
50 g of butter
1 tablespoon Cointreau or Grand Mariner (optional)

Preparation:
1. Prepare the sauce. Wash the orange well, grate the orange peel with a fine grater and squeeze the orange juice.
2. Heat orange juice with sugar in a pan until it boils, keep the heat for a few minutes. Add sugar, boil for another 3-4 minutes and then add alcohol if desired.
3. To make crepes, mix flour with vanilla sugar and beaten eggs, gradually add milk, mix with a whisk so that there are no lumps in the dough.
4. Mix all the milk and water into the dough, melt the butter and add it to the dough as well, and ideally let the dough stand at room temperature for an hour or two. This step can also be omitted.
5. Mix the batter well before frying. Heat about 0.5 teaspoon of cooking oil in a pan, pour the dough into the pan, spread the dough in a thin layer by tilting the pan.
6. Cook the crepe on medium heat for 1.5 minutes on one side, carefully turn the crepe over and cook for about 1.5 minutes on the other side. Place the finished crepes in a pile on a plate.
7. When warm, fold the pancakes into quarters, place on a plate or pan, drizzle with suzette cream and serve immediately.
Ready!!

August 31 2021

Greek orange cake with yogurt cream

andrestover Bakes, National dishes Greece, lemon, orange juice, orange, yogurt 0

One of the many juicy cakes in Greece and the Mediterranean, which are well suited to eat in the warm summer, but these cakes are good in other seasons either. Yogurt cream layered between cake halves makes it even juicier and better

Preparation time: 1-hour cake preparation, 20 min cake assembly
Level: easy
Quantity: 12 to 16 sections

Ingredients:
Cake:
250 g butter
175 g of wheat flour
200 g of sugar
4 eggs
1 heap teaspoon baking powder
1 teaspoon vanilla sugar
4 tablespoons Greek yogurt
2 teaspoons finely grated organic orange peel
3 tablespoons freshly squeezed orange juice

Cream:
100 g icing sugar
350 g of cream cheese
4 tablespoons Greek yogurt
1 tablespoon freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
garnish with orange and lemon peel strips

Preparation:
1. Melt on low heat butter, mix with sugar, vanilla sugar, orange juice, grated orange peel, and yogurt
2. Add eggs and whisk until smooth.
3. Mix the flour with baking powder and add to the dough, mix evenly.
4. Line two 21 cm cake tins with baking paper, divide the dough between the two tins, and bake at 180 degrees for about 35-40 minutes until the cake is golden brown and inside.
5. Remove the cakes from the molds and allow them to cool
6. To make the cream, mix all the ingredients evenly, grease one base of the cake with half the amount of cream, place the other on it, and spread the other half of the dough on the cake. You can also apply the cream to the sides of the cake, but it looks good if the cream is only between and on the cake.
7. Garnish with finely chopped orange and lemon zest strips.
Done !!!

February 8 2021

Sicilian whole orange cake

andrestover Bakes, Cakes, National dishes almond flour, orange, yogurt 0

In winter, a wide range of tasty oranges is available in the supermarkets. The oranges used in this cake have never seen Sicily or Italy, but are grown in Egypt, but they were also perfect for making the cake. Various recipes for this cake can be found everywhere, both online and in Italian cookbooks. I put together my variation of several recipes, which common part is the usage of whole oranges. Crushed oranges with peel are used to prepare this cake, I removed only a large part of the white core, which is not delicious. As a slightly atypical element of these cakes, I also included almond flour in the cake.
Here this recipe is when someone wants to make it at home.

Preparation time: 20 min, 40 min baking
Level: easy
Quantity: 12-16 slices

Ingredients:
250 g of wheat flour
3 large eggs
250 g of sugar
100 g of room temperature butter
2 teaspoons vanilla sugar
150 g of Greek yogurt
2 teaspoons baking powder
About 350 g, preferably organic orange
Juice of one orange and 100 g sugar to cover and moisten the cake

Preparation:
1. Whisk the eggs with the sugar to a light foam
2. Wash the oranges, peel, and clean a large part of the loose white film, place in a food processor with yogurt, and crush. If you use a hand blender, chop the orange into smaller pieces before crushing
3. Add crushed orange into egg-sugar foam, add flour, baking powder, and almond flour. Whisk the dough to fluff and pour into a 24-24 cm form lined with parchment paper
4. Bake for 30-40 minutes at 175 degrees until the cake is golden brown
5. To make the orange syrup to moisten the cake, pour 100g of sugar into the pot and squeeze 1 orange juice, bring to a boil and use this syrup to brush the cake while the cake is still warm.
Ready !!

June 20 2018

Apelsinikook mandlijahuga

andrestover Bakes, Dairy-free, Gluten free orange 0

Itaalias ja Kreekas valmistatakse pidulike sündmuste puhul apelsinikooke, mis on mahlased ja maitsvad. Siinne retsept erineb nendest kookidest selle poolest, et selle valmistamisel ei kasutata ei piima, võid, õli ega ka gluteeni sisaldavat jahu. Koogi tegemisel on kasutatud mandlijahu, Umamuna maitsvaid kanamune ja Maroko magusaid apelsine. Kuna koogi sisse käib ka apelsinikoor, siis pese apelsinid väga hoolikalt sooja veega. See kook on tehtud Irisele sünnipäeva puhuks. Palju õnne!!

Valmistamisaeg: 45 min ettevalmistus, 1h kuni 1h 30 min valmistamine
Tase: lihtne
Kogus: 24 cm kook

Koostisosad
5 väiksemat apelsini
300g mandlijahu
250g kristallsuhkrut
6 muna
1 tl küpsetuspulbrit, vaniljet
100g tuhksuhkrut

Valmistamine
1. Koori kaks apelsini ja pane kastrulisse vette, mis katab apelsini peaaegu üleni. Kolmas apelsin pane vette koos koorega. Eemalda kahest otsast kõvad valged osad.
2. Keeda apelsine neid aegajalt pöörates umbes 35-40 min
3. Vahusta kuus muna koos suhkru ja vaniljega korralikult vahtu
4. Haki noaga jämedalt keedetud apelsinid, lisa vahustatud munale hulka ning vahusta korralikult. Apelsine kasutades on minumeelest võimatu segu päris ühtlaseks vahustada, seetõttu kasuta peenikest köögisõela ja vala segu läbi sõela teise kaussi. Suru lusikaga nii palju apelsinisegu läbi sõela kui mahub. Mitu lusikatäit kooretõkke ja valget viljasäsi jääb alles, aga sellest pole lugu. Taignasse jõuab piisav kogus, et anda korrelikult apelsinimaitset
5. Lisa mandlijahu ja küpsetuspulber, sega lusikaga korralikult läbi.
6. Vala tainas küpsetuspaberiga vooderdatud küpsetusvormi ning küpseta 180 kraadi juures umbes 35-45 minutit.
7. Sel ajal kui kook küpseb lõika ülejäänud kaks apelsini koos koorega viiludeks, sulata pannin paar-kolm spl suhkrut ja keeda apelsiniviile umbes 30 min madalal kuumusel, selle ajaga need karamellistuvad mõnusalt.
8. Kui kook on küpsenud, lase sel täielikult jahtuda.
9. Valmista suhkrusiirup lisades 100 g tuhksuhkrule 2 spl vett, sega ja vala glasuur jahtunud koogile.
Aseta karamellistatud apelsiniviilud koogile. Kui pakud kooki järgmisel päeval, siis hoia seda külmkapis. Soojas olles imendub glasuur koogi sisse.
Valmis!

April 25 2018

Apelsinisalat mustade oliivide ja argaaniaõliga

andrestover Side dishes, Vegetarian dishes argan oil, black olives, orange, parsley 0

Suur aitäh kõigile, kes tegid eilse Maroko õhtu eriliseks. Kui meenutada, siis meil oli viiekäiguline õhtusöök, milles oli eelroogadeks apelsinisalat mustade oliivide ja argaaniaõliga, maroko salat grillitud paprikaga, pearoaks soolatud sidrunitega kanatagine ja magustoitudeks mhencha (mandlitaignast küpsetis) ja apelsinimahlas keedetud pirn apelsiniõieveega.

Jõudumööda püüan kõik need retseptid panna blogisse, et igaüks, kellel on soov, saaks ise neid toite kodus valmistada.

Maroko köök on iseenesest lihtne, toitude valmistamisel ei kasutata väga suurt hulka maitseaineid, toite püütakse valmistada nii lihtsalt kui võimalik. Toitu süüakse väikeste portsude kaupa, salat ja soe toit eraldi, enamasti on käike mitu.

Apelsinisalat mustade oliivide ja argaaniaõliga on võrdlemisi ootamatu maitsetekooslus, kus on magus apelsin, võrdlemisi soolased mustad oliivid, petersell ja mida veel lisaks maitsestatakse kergelt meresoola ja musta pipraga.

Valmistamisaeg: 15 min
Tase: lihtne
Kogus: neljale kuni kuuele

Koostisosad

2 magusat apelsini
0,5 purki musti oliive
Argaaniaõli
Siledalehelist peterselli
Soola ja musta pipart

Valmistamine

Puhsta apelsinid viiludeks ja viilud „nahkadest“ jättes alles puhta viljaliha
Viiluta mustad oliivid pikkupidi neljaks või kaheksaks
Haki peotäis petersellilehti
Sega kõik kokku, lisa 2 spl argaaniaõli (selle puudumisel ajab asja ära ka oliiviõli)
Maitsesta kergelt soola ja värskelt jahvatatud musta pipraga ja serveeri kohe

Valmis!