I did it first orange jam
I peeled 2 oranges and removed the white peel (nonsense on my part that if we leave it with the peel I think it came out better .. so it did not have the intense taste of orange if the peel was removed. But I will know on future). Bring the orange cubes to a boil and discard the first water after they have boiled for the first 2 minutes. Then mix with 200 g of sugar and caramelize over low heat over low heat for a few minutes, then simmer for a few minutes until the juice decreases and binds easily (you'll see) Anyway we do not keep it at jar, so it's ok anyway. Take it and leave it to cool.
Muffins: Rub the sugar with the butter kept at room temperature before, well. One egg at a time is added. Then add the orange juice mixed with yogurt. Rub everything well and add the rest of the ingredients.
Pour into molds (I ran out of papers, so I lined the Teflon forms with butter and flour). A part of the dough, then a lg of orange jam, then another lg of dough.
Place in the preheated oven for 20-25 minutes at 200 degrees
Ies ff soft and fragrant.
Orange peel jam
- 12 oranges (approximately 2.5 kg)
- 2 lemons
- 4 cups of water
- 9 cups of sugar
Peel the oranges and cut the skin into very thin strips. Chop the pulp, discarding the seeds. Cut the lemons into thin slices, also throwing the seeds.
Mix the chopped orange pulp, peel, lemon slices and 4 cups of water in a deep bowl. Boil. Reduce heat and simmer for 15 minutes. Remove from the heat, cover and let cool for 8 hours or overnight.
Mix the fruit and sugar in the same deep bowl and bring to the boil again. Reduce the flame and simmer, stirring occasionally, for an hour and a half.
Try the taste of interdiction and enjoy it as if you were trapped in a hidden world. Let the taste of a teaspoon of orange peel jam carry you in the arms of a forbidden lover.
There are many versions, but it also depends on tastes. I like it to be bitter, so I don't mind leaving the peel. For a less bitter jam, peel and remove the white part. There are other methods where it is left to soak for 24 hours, but this method suited me perfectly!
It can be served on bread, pancakes, pancakes and even some dishes that require orange jam.
It can be made in larger quantities and is also a great gift if you make baskets with holiday gifts.
It is better to do in winter when oranges are cheap and in season.
1 orange with a thin skin
2 tablespoons water
1/2 cup sugar
Wash the orange very well.
Cut off the heads.
Cut into eight quarters and cut with a food processor.
Add in a pot with water and sugar and cook for 15 minutes, stirring often.
Pour into a jar after it has cooled.
Store in the refrigerator.
A breakfast can color your day if you start it with a slice of toast and golden jam spread lightly over melted butter. The orange jam is, however, more than the sweet delight from the beginning of the day. Slightly bitter, slightly sweet, with a crunchy texture mixed in a soft jelly, the orange jam is like a story. It is not in vain that Alice in Wonderland eats it in Lewis Carroll's book and it is not in vain that it was taken by explorers in their luggage to the Antarctic expeditions. You don't have to go that far with your imagination when you prepare it. But you have time to read a story while the oranges are slowly boiling in the sugar syrup.
Wash the oranges and slice them thinly. Be sure to remove the orange seeds as well. Cut the slices in four and put them in a deep aluminum pot.
Wash the lemon, grate the peel and squeeze it. Add the lemon juice and grated peel over the orange slices in the pot. Put water and put on high heat until it starts to boil (about 10 minutes). After boiling, reduce the heat to medium heat and simmer for 40 minutes. Stir from time to time so that it does not stick to the pot.
Increase the heat again and add the sugar. Let the mixture boil for 20 minutes, but don't forget to stir continuously until the jam turns a copper color and the juice is thick.
Before turning off the heat, place a teaspoon of jam on a pre-cooled plate in the refrigerator. The jam is ready when it acquires the consistency of a gel in contact with the cold plate, and when you lift the plate and turn it on one side, the jam slowly drips.
Turn off the heat and let the jam cool down a bit so you can put it in jars.
Cover the jars with lids and store them in a cool, dry place.
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RED ORANGE SWEET
Red orange jam, a wonderful and fragrant jam that I make during this period because red oranges are at a good price and in addition it is my child's favorite.
I bought two boxes of Red oranges to have all the time for the indispensable fresh breakfast and, from two and a half kilograms, we made three jars of jam.
I washed the oranges well and peeled them with a knife. Then I removed each slice, avoiding the skin as much as possible because it will give a bitter taste to the jam. I obtained 700 g of orange pulp.
I put the oranges in a pot with a double bottom, I added the two peeled apples and put them on a large grater (about 150 g) and brown sugar.
*Apples contain pectin and help coagulate the jam.
I boiled the jam for about 45 minutes until it gained consistency, then I transferred it hot in washed and sterilized jars.
*If you want and you are sure that the oranges are untreated, you can add the grated peel of an orange at the end, it will give the jams a great aroma.
I put them upside down and covered them with some kitchen towels. Enjoy!
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Horns with orange juice filled with shit or jam (fasting)
In a bowl, rub the yeast with the sugar until it becomes liquid. Sift 300 g of flour over it.
Orange juice and mineral water are warmed to body temperature and poured over flour. Add the vanilla essence and a pinch of salt and knead everything, adding flour until the dough becomes elastic and non-sticky. Grease the bowl with oil and knead and crust with a little oil, forming a ball of it, which is left to rise in a warm place.
Meanwhile, each piece of shit is cut into 8 parts.
After the crust has risen, take a piece of it and spread it on the floured work table with the help of the twister. Cut a triangle out of the stretched shell, and put a few pieces of shit at the base. Roll the crust from the base to the top, and bend the ends slightly. Do the same with the croissants filled with jam.
The croissants thus formed are placed in trays greased with oil and lined with baking paper, covered with a foil and allowed to grow a little in a warm place.
Turn on the oven to heat.
After that, put the croissants in the oven until they are nicely browned.
Meanwhile, prepare the syrup. Put water, sugar, essence and oil in a saucepan and bring to the boil.
The hot croissants are greased with this syrup, then covered with an aluminum foil to keep them soft and fluffy. They can be powdered with sugar for serving.
100 YEAR OLD RECIPES: Pieces of orange jam and orange sherbet
In this section we present you old recipes, taken from various specialized "treaties", specifying, each time, the source.
We look forward to this '' Orange jam pieces '' and '' Orange sherbet '', both recipes being published & icircn '' Cookbook & mdash 1501 dishes '' (1935), with a preface by Constantin Bacalbașa. Orange jam pieces
Orange jam pieces
You take five oranges, keep them for a few hours in cold water, then grate them lightly on the grater and let them boil until they soak well, then take them out, let them cool. Cut them into pieces on a plate so that the juice that flows from them is not lost, cutting them clean of the seeds and the hard shell that is on the orange surface. Weigh 1 kgr. of sugar and place it icing in tingire, r & acircnduri-r & acircnduri, with the pieces of orange pour the juice that flowed from them and add another tablespoon of water. Then you put the tincture on a very low heat until the sugar melts, then you turn the fire to boil quickly, you put the juice from half a lemon and you always try to bind it quickly, and when it is bound you pour the jam.
It can be made like the other jams, ie after you have boiled the oranges, & icircn instead put them on the fire with the crushed sugar, bind the sugar with three liters of water, then put the pieces & icircn the bound sugar and let it boil over a high heat again. what binds.
Grind seeds with two oranges & icircn in a stone nut, pour over them a liter of water and mix well. & Icircn this mixture melts 1 kg. sugar, put on fire and clarify with an egg white. Strain through a strainer and set on fire again. Grate the thin peel on top of three oranges and put it in the boiling sugar, let it simmer and strain again, then put the dye on a high heat until it binds like any sherbet, and lower the dye and let it cool down. what you can hold your finger and rub it. After the rope has been cut, add a little lemon juice.
Pudding with orange jam
English puddings are the queens of puddings around the world. And if the recipe comes from a chef with 13 Michelin stars, then it can't help but be tasty. Gordon Ramsay presented it in the book "World Kitchen", in which the orange jam pudding is the representative of Great Britain. It's only good for awakening pleasant childhood memories.
Grease a 1 liter pot with butter. Mix 1 tablespoon of orange jam with the sugar syrup and orange peel and spread this mixture well on the base of the pot.
Mix well, with a mixer, the butter with the sugar until it becomes frothy. Add, while mixing, lightly beaten eggs with a whisk, pouring little by little. Incorporates well.
Sift the flour and baking powder and mix them into the dough, alternating with a tablespoon of milk and a tablespoon of orange jam until you finish the ingredients.
Pour the mixture slowly into the pot, over the base of the orange jam and level with a spoon. Cover the pot with a sheet of baking paper greased with butter (with the side greased to the filling) and seal the pot with aluminum foil.
Boil for an hour and a half in a bain marie pudding, in a larger pot with a lid. Check the water level every 30 minutes and add more water if it has dropped.
Check the pudding if it is ready by unfolding the layers of foil and paper and trying the top with a toothpick. If the toothpick is clean after you put it in the middle of the pudding, it means it is ready.
Turn off the heat, remove the smaller pot from the hot water and let the pudding cool for 10 minutes.
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Fasting sweets & # 8211 muffins with jam and muffins with nuts and chocolate
Lent has started and because on weekends we stay at home a lot due to the cold outside, we feel like something good, I thought I would try to adapt a muffin recipe, to be easy to make in a few minutes and to either fasting.
& # 8211 muffin papers (ideally we would put them in a tray specially designed for this purpose), but they can also be placed very well on a regular tray, or a tray of muffins greased with oil and flour)
& # 8211 a 200 ml cup (such as tea) we will use to measure all ingredients
& # 8211 1 cup sugar 200 g
& # 8211 100 ml oil (half full: D cup)
& # 8211 1 cup mineral water
& # 8211 2 dogs faina
-1 sachet of baking powder
& # 8211 1 tablespoon vinegar
& # 8211 a lid of orange liqueur (optional) & # 8211 I think it can be cherry, rom & # 8230
& # 8211 vanilla essence
Filling (any of:
& # 8211 strawberry jam, apricot, apple, pear, quince & # 8230
& # 8211 a sea
& # 8211 ground walnut
& # 8211 Lent chocolate (although it says it may contain traces of eggs, milk)
- mix oil + sugar + water + vinegar
- mix flour + salt + baking powder
- incorporate the flour in the oil + sugar mixture
- we add liqueur + essence
I divided the composition into 2:
- for jam muffins: I poured a spoonful of the composition into the muffin papers, I put a spoonful of jam, on top another spoon of composition and a slice of apple on top)
- for the muffins with walnuts and chocolate: I mixed ground walnuts in the composition, I put 2 tablespoons in paper and then I sprinkled crushed fasting chocolate on top).
They came out unexpectedly good, you never feel like I'm fasting, and the house smells of Sunday and something good and warm.
Orange jam - recipe
- 1.5 kg of oranges
- 200 g of sugar
- 2 tablespoons lemon juice
- 2 cinnamon sticks
- 2 cloves
- 2 aniseed stars
Method of preparation
Choose well-ripened, juicy oranges. The sweeter they are, the less sugar the jam will require.
Wash them well, remove the shells and the white part from under the shell.
Now, depending on the texture you want the jam to have, you can cut the oranges into cubes, or you can pass them completely.
A good idea is to have mashed oranges and pieces of oranges.
Put the chopped or mashed oranges in a thick saucepan where you usually make the jams.
Put the lemon juice over the oranges. Add sugar, cinnamon, cloves and anise.
Put the pan on the stove over high heat. When it starts to boil, lower the temperature.
Stir occasionally so that the jam does not stick to the bottom of the bowl.
Keep the jam on the fire for about an hour, or until it reaches the desired consistency.
Take the pan off the heat, remove the cinnamon pieces and pour the hot jam with a polish into the jars.
Put the lids on, tighten them tightly and sterilize them in the oven.
Then turn the jars upside down. Allow them to cool to room temperature, wrapped in blankets.
Move them to the pantry and enjoy this fragrant and fragrant sweetness all winter long!
What health benefits do oranges offer
Oranges are famous for their high content of vitamin C. According to "The World's Healthiest Foods", an average orange contains:
- 93% of the recommended daily allowance (RDA) of C vitamin
- 11% of RDA of fiber
- 10% of the RDA of folic acid
- 9% of RDA of vitamin B1
- 7% of RDA of vitamin B5
- 7% of RDA of copper
- 5% of the RDA of potassium
- 5% of the RDA of calcium
Few know that vitamin C is the main water-soluble antioxidant in the body, which prevents free radical damage inside and outside cells.
Antioxidant protection inside cells means protection against cancer, especially digestive and colon cancer.
A study published in 2003 showed that diets rich in citrus fruits have a protective effect against some cancers. Citrus fruits can reduce by 40-50% the risk of esophageal, pharyngeal, oral and stomach cancer.
Antioxidants fight inflammation. Vitamin C prevents the onset of an inflammatory cascade. That is why it can have benefits in inflammatory conditions, such as asthma, osteoarthritis or rheumatoid arthritis.
For these reasons, some doctors recommend high-dose vitamin C for patients with COVID-19.
Vitamin C also has an important benefit: it prevents the oxidation of cholesterol by free radicals.
Oxidized cholesterol sticks to the arterial walls, and these deposits can turn over time into plaques that increase the risk of heart attack or stroke.
Last but not least, vitamin C is necessary for the proper functioning of the immune system. Helps prevent colds and recurrent ENT infections.
Other valuable antioxidants found in oranges are:
- flavaonone (hesperidin, naringenin)
- hydroxycinnamic acids
Hesperidin in oranges has been associated with lower blood pressure, cholesterol and inflammation in animal studies.
Unfortunately, the largest amount of hesperidin is found in the peel and white portion of the orange, which we take down.
An orange contains 170 different phytonutrients and over 60 flavonoids. Many of them have strong antioxidant, anti-inflammatory, antitumor and anticoagulant activities (prevent the formation of blood clots).
A WHO report suggests that diets that include citrus fruits have cardioprotective properties.
This effect is attributed to the content of folic acid, potassium, vitamin C, carotenoids and citrus flavonoids.
1. Oana Hîncu, Orange Gem, Doxology: https://doxologia.ro/gem-de-portocale</a
2. The World & # 8217s Healthiest Foods, Oranges: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=37
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.