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Orange tart

Orange tart


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- Beat the egg whites with the vanilla and the yolks with the sugar, then mix them lightly with a wooden spoon.

-Add flour mixed with baking powder.

-Everything is placed in a pan greased with butter and lined with flour.

-Bake at 180 degrees, 25 min.

-For the cream, mix the starch with a little cold milk.

-The rest of the milk is boiled with vanilla.

-After boiling, remove from the heat and set aside for about 20 minutes.

-Add the sugar in the milk and put it back to the boil. When it starts to boil, add the starch with milk.

-Mix in the milk until it thickens. Fill the tart with this cream, then place the fruits you want on top, covering them with jelly.


What ingredients do we use for the orange juice recipe?

Quantities for about 2 kg of pie.

  • For composition
  • 1 packet of pie sheets (400 g)
  • 100 g of sugar
  • 600 g of Greek yogurt (10% fat)
  • 4 husband eggs
  • peel from 3 oranges
  • 100 ml of oil
  • juice from 1 kg of oranges (I recommend organic oranges)
  • 1 teaspoon vanilla extract
  • For the syrup
  • 200 g of sugar
  • 100 ml of water
  • peel from 2 oranges
  • Orange juice
  • 1 sliced ​​orange
  • 1 cinnamon stick

Full baked duck with orange steak recipe

Full baked duck with orange steak recipe. Whole fried duck or goose, with tender meat and reddish skin. How to make duck with baked oranges? A classic recipe for Christmas Eve. You can also use the whole gang.

It's very good whole duck steak with oranges! Such a floury and flavorful meat has a duck that I can't get enough of it! As luck would have it duck and goose in all supermarkets and is also affordable. I used to long for something like that and my mother was ecstatic when she got a gang or a duck. The goose is bigger and a little fatter but just as tasty.

I was amused at one point by someone who recommended over-seasoning a certain piece of meat (as if it were beef) so as not to feel its taste. This attitude is often found in lamb or sheep. What else to cook meat (other than pork or chicken) if you don't like it? Do you cover the taste with spices or do you hold your nose when you swallow?

I'm not saying not to use spices but there are certain recipes in which I really want to feel the specific taste of meat (duck, turkey or beef).

The duck with oranges is my father's favorite food. This is how our mother has been accustomed to us since childhood. At Christmas we eat duck or goose. And every time it is eaten as soon as I take it out of the oven and I still don't get to take a picture of it…. The truth is that I have cooked the duck in the meantime but not the whole, but the thighs or the chest.

Here you see how to properly cook a duck breast fillet.

We also have a recipe for whole duck flour steak with brandy, stuffed and presented with fruit garnish (quince, apples, currants) - see the recipe here.

I really like the whole duck steak with oranges because the citrus fruits tenderize the meat (their juice being acidic) and it practically comes off the bone. Duck or goose skin becomes reddish and crunchy.

From a whole rate of approx. 2.5 kg can be easily fed 6-8 people (with adequate gaskets).


Blueberry and orange tart

Thaw the dough and leave it at room temperature for 30 minutes.

Preheat the oven to 180 ° C. Lightly press the dough with your fingers on the bottom and sides of a tart pan with a diameter of 23 cm, which has a removable bottom. Prick the dough from the bottom of the tray with a fork and line the dough with aluminum foil. Bake the tart for 10 minutes or until browned. Cool on a grill.

Meanwhile, in a saucepan, mix the blueberries, orange juice, 6 tablespoons caster sugar, pepper and nutmeg and bring to a boil. When it boils, let it simmer and cook for 5 minutes.

In a bowl, mix the remaining 2 tablespoons of caster sugar and cornstarch. Pour the starch mixture into the berries and simmer for 2 minutes or until the berry mixture thickens.

Allow the blueberry mixture to cool to room temperature, then pour into the baked tart. Keep the tart in the fridge for 1 hour before serving.


  • for the dough
  • 260 g flour
  • 150 g butter
  • 150 gr sugar
  • 2 eggs
  • 1/2 teaspoon orange peel (untreated)
  • a pinch of salt
  • Orange cream
  • 350 ml freshly squeezed juice
  • 2 eggs
  • 40 gr starch (or flour)
  • 160 gr sugar
  • 130 gr butter
  • a teaspoon of grated orange peel

Mix the flour with the sugar, salt powder, grated rind, diced butter (cold) and knead until you get a crumbly composition.

Let it cool for a few more minutes and add the butter and grated orange peel.

Take the shell out of the fridge and spread it between two food foils, put it in the tray, prick it with a fork from place to place and spread a few handfuls of dried beans so that it doesn't swell.

Bake on medium heat for about 35 minutes, leave to cool and spread the cream on top. I decorated with orange slices and a few tablespoons of chocolate sauce. Enjoy!

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Orange and pineapple tart

Method of preparation
It took:
The butter is mixed with salt powder, flour and water. Leave to cool for 30 minutes. Spread a thick sheet and bake over medium heat until it gets a copper color. Leave to cool.

Cream:
Stop 100 ml of milk that we mix with sugar and pudding powder. The rest of the milk is boiled. When it starts to boil, set it aside and add the pudding powder mixed with the milk. Chew with a continuous whisk so as not to form lumps. Bring to the boil again and leave for about a minute. Set aside and leave to cool, covered with cling film, so as not to form a crust. After the pudding has cooled, pour it over the tart dough. Decorate with chopped oranges and pineapple.
Prepare the jelly cake according to the instructions on the package using the compote juice. Pour over the tart. Let it cool for at least an hour.


Blueberry and orange tart

Thaw the dough and leave it at room temperature for 30 minutes.

Preheat the oven to 180 ° C. Lightly press the dough with your fingers on the bottom and sides of a tart pan with a diameter of 23 cm, which has a removable bottom. Prick the dough from the bottom of the tray with a fork and line the dough with aluminum foil. Bake the tart for 10 minutes or until browned. Cool on a grill.

Meanwhile, in a saucepan, mix the blueberries, orange juice, 6 tablespoons caster sugar, pepper and nutmeg and bring to a boil. When it boils, let it simmer and cook for 5 minutes.

In a bowl, mix the remaining 2 tablespoons of caster sugar and cornstarch. Pour the starch mixture into the berries and simmer for 2 minutes or until the berry mixture thickens.

Allow the blueberry mixture to cool to room temperature, then pour into the baked tart. Keep the tart in the fridge for 1 hour before serving.


Tart with red oranges

This year I found red oranges so often at the supermarket that I said it would be a shame not to use it in recipes and I managed to cut a tart with very fresh and refreshing red oranges. It's perfect when you feel like something sweet, but you don't want it to be something nauseous, but something sour and light.

PREPARATION INSTRUCTIONS:

1. Mix the butter with the powdered sugar until a fluffy cream results. Add the egg, almond flour and grated orange peel and mix well.

2. Add the flour and salt, form a ball of dough, put it in cling film and leave it in the fridge for an hour.

3. Roll out the dough and place it in a round tray so that it reaches the edges upwards and prick it with a fork. Leave it in the fridge for another 30 minutes and then put it in the oven, at 160 ° C, for 25-30 minutes. After baking, leave to cool.

4. Grate the peel of the 2 oranges, squeeze the red oranges until the result is 300 ml of juice, add the lemon juice and Aperol and put the juice to boil over low heat.

5. Mix the yolks, sugar and flour, and when the juice starts to boil, gradually add it over the eggs and then put it back on the fire, on top of a pot of boiling water (bain marie process) until the cream thickens.

6. Add the hydrated gelatin to the water and remove from the heat immediately. When it has cooled a little, add the butter and mix well.

7. Empty the cream over the counter, decorate with slices of red oranges and leave in the fridge for 2-3 hours, after which it can be served. Enjoy your meal!

I also challenge you to "play" with the ingredients and "cut new flavors".


Mix the butter with the powdered sugar until it becomes creamy.
We incorporate eggs one by one. Add flour mixed with baking powder and mix.
Then add the poppy seeds, milk and orange juice in turn. Pour the composition into a shape (shape diameter 28 cm) lined with baking paper.
Bake on medium heat for about 30 minutes until golden brown. Set aside to cool slightly.
While the tart is in the oven, prepare the syrup as follows: Put the orange juice in a saucepan. We cut the peel of the two oranges as thin as possible and as much as possible without the white part. I cleaned it with a vegetable knife.
Cut it into strips and add it over the orange juice. Add the sugar and the finesse orange sachet and bring to a boil until a thick syrup results. If you want, you can add a cinnamon stick to the boil.
After the syrup has cooled, pour it over the tart and let it absorb.
Refrigerate and when it has cooled completely, cut into slices and serve.

Try this video recipe too


1. Heat the oven. Whisk the egg whites with the sugar until all the sugar has melted and a hard foam is obtained. Add the yolks, starch, flour and baking powder, sifted together. Stir gently, from the bottom up, and pour into a form lined with baking paper. Bake in a hot oven at the right heat for about 15 minutes.

2. When cooled, sprinkle with orange juice and cover with jam mixed with finely chopped almonds. Place orange slices on top and pour a thin layer of gelatin, prepared according to the instructions on the package, using orange juice.

3. Garnish with almonds and white chocolate, leave to cool for 1-2 hours and serve.


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In winter, citrus desserts should be the order of the day. And they are delicious. The beloved chef Gordon Ramsay prepares a very fragrant dessert - Orange and lemon tart.



Comments:

  1. Gojinn

    I agree with you!

  2. Natilar

    A very interesting thought

  3. Dudon

    i don't see your logic



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