New recipes

Orange with caramelized sauce and whipped cream

Orange with caramelized sauce and whipped cream


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

My only merit is to eat and photograph the dessert made by my friend Simi. Isn't it nice when dessert comes to you alone? A simple dessert, easy to make (from what I've heard) and that looks good on the plate.

  • 4 oranges
  • sugar
  • the water
  • whipped cream

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Orange with caramelized sauce and whipped cream:

Cut the orange peel, taking care not to cut the white part.

Cut into strips and boil in three waters, so as not to be bitter.

I like bitter and I think I would boil it only once.

Put the orange peel with a little water and sugar in a pan and caramelize.

I think a little butter would work here.

Cut oranges into round slices.

Place the slices of an orange, the orange peel sauce on the plates and garnish with whipped cream.



What are cranberries or cranberries?

In Transylvania and Banat we are raised with the steak-fruit combination and we often eat plum, cherry or apricot compotes with baked pork, duck or goose steaks. Beef broth in clear soup is often garnished with cherry or apple sauce.

So I was very tempted by the idea of ​​fruit sauce when I bought a casserole with fresh cranberries from the supermarket. Most often we find them dehydrated or frozen. Here's how nice they are! I cut some fruit to see what it looks like inside. Many people confuse them with red currants. No, there are no currants. They are much larger, about like rosehips (about 2 & # 8211 2.5 cm long).

The American Cranberry is the symbolic fruit of this country and there are many societies and organizations dedicated to its promotion in the world. About 2 years ago I was invited to Bucharest to such a culinary event hosted by the United States Embassy. It was very nice and I tasted several dishes (salty and sweet) that contained cranberries.

I was inspired by Gordon Ramsay's recipe (see video at the end) and I combined the cranberries with apples, oranges, Porto liqueur wine, star anise and cardamom. Something sensational came out! You feel like eating this cranberry sauce straight from the pan!

I give you the quantities for approx. 8-10 servings of cranberry sauce for turkey steak (put a good tablespoon in each plate). You can freeze it in vacuum bags if you find it too much or you can halve the recipe.


Indian

Another recipe taken from Bucatarese Vesele (I become their fan no1 :))) that actually conquered me!

Indian & # 8211 one of the best cakes ever eaten !!

No sense in telling you now - I don't wanna ruin the suprise.

  • Ingredients for 12 pieces
  • For shells
  • 3 eggs
  • 3 tablespoons sugar
  • 3 tablespoons flour
  • grated lemon peel
  • salt
  • For the syrup
  • 150 gr water
  • 100 gr sugar
  • o lingurita esenta rom
  • candied orange peel
  • For the cream
  • 250 ml sweetened liquid cream
  • 3 yolks
  • 4 tablespoons sugar
  • 5 gr gelatin
  • a sachet of vanilla sugar
  • 40 ml water
  • For the glaze
  • 100 gr dark chocolate
  • 50 ml liquid cream
  • a teaspoon of butter

We prepare the shells first

Whisk the egg whites with a little salt. Add sifted flour, egg yolks, grated lemon peel and mix gently, lightly.

With the help of a posh we sprinkle in a tray lined with baking paper circles with a diameter of 5 cm.

I had 25 pieces, I ate one :)).

We put the tray in the oven (I baked twice) over medium heat, until the circles take on color on the sole and are cooked. I burned & # 8221, be so careful too :)). Leave them for a few moments then gently detach them with a fork.

If you don't feel like following the steps, stop here :)), eat the spindles and you're done :))

For syrup boil the water with the sugar for a few minutes. Add the orange essence and peel and leave to cool.

Put hydrated gelatin in 40 ml of water.

Mix the yolks with the sugar and place them in a double-bottomed bowl over low heat, stirring vigorously until the sugar is melted and the mixture is frothy. I think about 5-6 minutes from the time it starts to boil. Don't stop mixing because it smokes!

Turn off the heat, add the gelatin and mix until it melts. Add candied orange.

I added 3 tablespoons of candied orange syrup from Bunatati din natura.

Put the pot in another with cold water and cool. When it has reached room temperature, pour it over the whipped cream and mix for 3 minutes.

So & # 8230cream is & # 8230 without words! Absolutely wonderful, fixed to my taste, I will make a cake to fill it with cream prepared like this.

Take half the amount of peels and pass each cookie through syrup. So fast, don't forget it there :)).

With the help of a posh, spread the cream on each one. Lightly syrup the rest of the shells and put on top and then sprinkle the cream.

Let the plate cool for 5 minutes and prepare glaze putting the ingredients in a kettle and melting them over low heat. Homogenize.

Remove the tray from the cold and place a tablespoon of the cooled icing on each cake.


Powered by Juicer.io

(5 points / total votes: 88)

Mariana 10 years ago - April 29, 2009 11:37

Re: Sos caramel

How useful for me! I wanted to melt the caramels! Ha, ha who knows what came out! I put a bookmark! Kiss you!

Ioana 10 years ago - April 29, 2009 11:58

Re: Sos caramel

I also melted the caramels, the sauce is ok but a bit sweet for my taste. in order to come out well, you have to have very good caramels, with milk, but not Romanian, the Romanian ones are no longer what they used to be

in this recipe I melted the Romanian caramels [link] and I didn't like it, that's why I didn't even recommend it for that recipe.

Ioana 10 years ago - April 29, 2009 12:06 PM

Re: Sos caramel

a, and brown sugar has a caramel taste so it is indicated instead of white, in addition to the fact that it has a more beautiful color.

I will also put the picture with the sugar packaging when I buy more, I keep it in a yogurt recycling knife. but I found a picture with him here: [link]

Mariana 10 years ago - April 29, 2009 9:19 PM

Re: Sos caramel

Thanks for the clarification! How much is a recipe presented by you! We have brown sugar? I really don't know and I haven't searched, I'm not a fan of any sugar (but sometimes I have to)

Ioana 10 years ago - April 29, 2009 21:37

Re: Sos caramel

about 200 ml. plus how much I licked from the pots, plus how much I kept tasting it as it cooled.

brown sugar can be found everywhere, even the one I showed you. I like it the most, it's very dark, I'm also golden, but that's fine brown. and has a taste. it is around 5-6 lei / kg.

Mariana 10 years ago - April 30, 2009 10:35

Re: Sos caramel

Minor Chef 10 years ago - May 6, 2009 5:36 PM

Re: Sos caramel

It goes on the apples. waxed. deserve.
At least I liked it. mrs for the recipe

Simona 9 years ago - 10 May 2009 19:07

Re: Sos caramel

Hi Ioana, I started making the sauce too, but in the end I don't know what happened, I was left with the foam that formed from boiling and it didn't even solidify as little (what did I do wrong ??

Ioana 9 years ago - 11 May 2009 12:32

Re: Sos caramel

sorry for the late reply, I just got back from Bucharest
the caramel sauce when it's ready but still hot is like a thin syrup is quite liquid. hardens only after cooling completely, after 1-2 hours. if after this time it is still liquid it means that you had to boil it again. you can boil it now if it's not tied, don't throw it away.
when you boil it to make sure it's oki, pass a cold spoon to catch the boiling sauce and then run your finger over its back, if there is a clear stripe there, it means that the sauce is bound

Simona 9 years ago - 11 May 2009 18:41

Re: Sos caramel

Ioana, I threw it away, the problem is that the foam has solidified and only white crumbs remain above the sauce, I will try to make these days, and I will tell you the result, thank you for your attention

camy 9 years ago - 14 May 2009 09:03

Re: Sos caramel

I also made the caramel sauce but I think I boiled it a little too much because now after it has cooled it is too thick. can I still do something with it, that is, add more whipped cream and boil it a little more? have you tried any

Ioana 9 years ago - 14 May 2009 09:32

Re: Sos caramel

no, you better consume it like that. I also suffered this for the first time, a huge caramel came out and I ate it with the teaspoon from the cup. the next day I reduced the cooking time and it came out just fine.

this part with boiling sugar-based sauces is more difficult to follow your instincts and you have to do it a few times until the consistency you like comes out. Normally I would need a thermometer to tell you what temperature the sauce reached when I took it off the heat and no such problems would occur. but then you should have kitchen thermometers and we didn't find anything like that

but if you timed how much you boiled this lap, next time you know you leave it less. the sauce should not thicken over high heat.

Oana 9 years ago - May 25, 2009 09:23

Re: Sos caramel

Hi Ioana. I also made caramel and I'm very excited. I am not an expert in the kitchen but I respected the time exactly and it turned out very well. Thanks a lot for the recipe, especially since it doesn't have all kinds of nonsense in it.

Ioana 9 years ago - May 25, 2009 12:29 PM

Re: Sos caramel

with pleasure, I'm glad you did well

cristina 9 years ago - 6 June 2009 04:36

Re: Sos caramel

I did it too and it's wonderful. I'm melted for caramel so I ate it empty and with pancakes. Super good.

rami 9 years ago - 15 September 2009 16:40

Re: Sos caramel

I also made the recipe according to all your instructions but it didn't work out. the sugar remained unmelted. what did I not do well? I had to melt the sugar separately and then put it over the butter or did you use powdered sugar?

Ioana 9 years ago - 15 September 2009 17:11

Re: Sos caramel

when you boiled it did it foam on top? when it starts to froth it means that the sugar is already almost completely melted.
In the sauce at the end, did you just feel the sugar or the caramel-reinforced boulders, as if the sugar had gathered in the bigger mouthfuls?

CRISTINA 9 years ago - 2 October 2009 13:46

Re: Sos caramel

Hi!
This delicious recipe must be tried.
I am among the happy ones who succeeded from the first, and on top of that I allowed myself to change the quantities because I needed more caramel.
I made an ice cream and I thought I could serve it to the guests with some caramel to make it really great.
(If anyone is interested in the quantities, I will mention them below, with the necessary apologies to Ioana who posted the recipe and to whom I thank for sharing it with us to enjoy it with the greatest pleasure. 100g butter, 250g liquid cream, 300g brown sugar, a pinch of salt and 1 1/2 teaspoon vanilla)
I wish you all a pleasant day.

geany 9 years ago - 21 October 2009 19:32

Re: Sos caramel

THANKS. my husband and son don't sit at the table without ice cream. I ran out of caramel sauce to buy and I improvised something but from now on I won't buy it because you will realize that believe me. expires in 2012. ha, ha, we self-destruct.Va pup

rami 9 years ago - 3 November 2009 20:34

Re: Sos caramel

I think I'll try again. the foam did enough but the part with the bigger pieces. I did not have the dynasty. I'll try again. I'm crazy about caramel and I'd love to be able to make it at home

Livy 9 years ago - 12 November 2009 18:20

Re: Sos caramel

I also tried this sauce but I don't think I managed the whipped cream, I made it with milk but I didn't beat it, I just put the milk and whipped cream together and then in the pan with sugar! Can someone pls help me!

Ioana 9 years ago - 12 November 2009 18:33

Re: Sos caramel

the recipe has no milk. liquid cream only (unbeaten)

maryyy 9 years ago - 25 November 2009 17:08

Re: Sos caramel

I wouldn't really think this sauce is fasting

Ioana 9 years ago - November 25, 2009 17:24

Re: Sos caramel

sorry, I put it in the wrong category, it's just ovo-lacto-vegetarian

cristina 9 years ago - 30 November 2009 13:48

Re: Sos caramel

trick: for a more special color, add a little saffron

Ioana 9 years ago - November 30, 2009 13:49

Re: Sos caramel

cristina, thank you, I will remember this

aly 9 years ago - 11 January 2010 18:39

Re: Sos caramel

How long does the caramel sauce last in the fridge? for example I now have the ingredients for it but I want to make the banana dessert another time. And so that it doesn't take long for me to make the dessert, I want to make it now.

Ioana 9 years ago - 11 January 2010 19:16

Re: Sos caramel

2-3 weeks lasts for sure

amalia 9 years ago - 16 January 2010 17:03

Re: Sos caramel

I find some recipes very delicious and useful!: x

sda 9 years ago - 5 March 2010 22:01

Re: Sos caramel

Ioana 9 years ago - March 6, 2010 08:56

Re: Sos caramel

how do you ask a woman like that?
now I weigh 52 kg, in the hope I lose, it's spring here.

laura 9 years ago - 13 April 2010 14:03

Re: Sos caramel

it seems to be quite easy, I will try it and I hope to succeed

seed 9 years ago - April 21, 2010 9:45 p.m.

Re: Sos caramel

Hi, I would like to make a kind of tart with puff pastry dough and caramel filling. Do you think this sauce is too thin? If it's how I can thicken it? Thanks in advance.

monib 8 years ago - 28 May 2010 17:23

Re: Sos caramel

It turned out incredibly well. Thanks for the recipe!
I admit that I used white caster sugar, because I finished all the brown sugar I had at home, in the cinnamon rolls on which I needed the caramel sauce. While the rolls were baking in the oven, I quickly made the sauce I just found here.
Fast, easy and very tasty! I can't wait to try it with brown sugar.

Anamaria 8 years ago - 23 June 2010 21:57

Re: Sos caramel

It's a super recipe! It even brings out the caramel from mc donalds maybe even better.
Thanks for the recipe!

LOML 8 years ago - 13 July 2010 18:35

Re: Sos caramel

I don't quite understand what you mean by "unbeaten whipped cream": - ??

Ioana 8 years ago - 13 July 2010 19:09

Re: Sos caramel

sweet cream for whipped cream, only it is used as such, do not beat it

LOML 8 years ago - 13 July 2010 19:45

Re: Sos caramel

Mihai 8 years ago - 21 August 2010 14:42

Re: Sos caramel

From this caramel sauce I made flambéed bananas, and an invention of mine, nachio chips (without spices, simple) in caramelized sauce

LAVINIA 8 years ago - 24 September 2010 22:06

Re: Sos caramel

Ioana, f ffffff good came out the sauce. It's not engineering. The idea is to melt the sugar over low heat, not to remain lumpy or unmelted and to respect the times in the recipe.
I didn't get the color like yours. You will have left the sugar for a few more seconds.
Otherwise, it went to my heart with some donuts!
Saru'mana recipe!

meg 8 years ago - 8 October 2010 17:37

Re: Sos caramel

I also came out with white sugar and instead of whipped cream I put sour cream, it came out superb both in taste and color. SUPER RECIPE.

oana 8 years ago - 12 October 2010 18:10

Re: Sos caramel

I also mixed the sauce but instead of it being creamy, after it cooled, it became yaharisit. now I'm afraid to try again

Ioana 8 years ago - 12 October 2010 18:28

Re: Sos caramel

did it get sugary after it got cold? when you finished it was creamy or did it already have sugar lumps in it?

oana 8 years ago - 13 October 2010 11:40

Re: Sos caramel

Hi. My sauce sweetened after it cooled. When it was hot it looked very good.

Ioana 8 years ago - October 13, 2010 13:30

Re: Sos caramel

so the problem seems to be in step 5, where you either mixed it in the sauce or boiled it at temp. too big.
when the sauce starts to froth, it means that the sugar is completely melted. then turn the heat to low under the pan and DO NOT stir in it, let it boil for 4-5 minutes. then turn off the heat and quickly pour the sauce into a ceramic bowl or something similar. do not mix in it even now, just let it drain naturally from the pan into the bowl.
and besides, to be absolutely sure that it does not sweeten, add 1 tablespoon of lemon juice or vinegar together with the sugar.

keep me posted on the new round!

cristina 8 years ago - 16 October 2010 02:35

Re: Sos caramel

It's 2 o'clock at night and I just tried the caramel sauce. I also made homemade vanilla ice cream and at breakfast I will surprise my husband with waffles with ice cream and caramel. It's super sauce. if you respect the proportions and the times you have nothing wrong. Congratulations on this blog. you are an inspiration to me

oana 8 years ago - 25 October 2010 19:24

Re: Sos caramel

I SUCCEEDED. Good evening, I had the courage and tried again and my sauce turned out super good. thank you very much ..

ionut 8 years ago - 9 January 2011 20:31

Re: Sos caramel

alex 8 years ago - 20 February 2011 10:19

Re: Sos caramel

Doesn't the pan burn, that is, doesn't the sugar stick to it: - ??

Roxanna Mika 8 years ago - 1 April 2011 17:30

Re: Sos caramel

give good question. I'm still waiting for an answer to her

Ioana 8 years ago - 1 April 2011 17:40

Re: Sos caramel

the question does not make sense. how to stick sugar to the pan especially if you put so much butter?
only when you caramelize plain sugar does the sugar stick to the pan. if you forget about it or set it on fire and burn it.

Lia 7 years ago - September 13, 2011 10:24

Re: Sos caramel

Thank you very much for the recipe.
I successfully used the Sauce with a:

Pancake terrine with apples.

raluka 7 years ago - 23 September 2011 18:32

Re: Sos caramel

maybe you can help me somehow. I tried this sauce but it didn't thicken delok, I left it on the fire in the hope that it will thicken and in the end I added starch to thicken it. my friend really likes caramel cakes , but every time I tried a recipe ... I ended up putting in it or starch or 1 sachet of gelatin,

Ioana 7 years ago - September 24, 2011 10:31

Re: Sos caramel

did the caramel dissolve when you put the whipped cream (sweet cream)?

Adriana 7 years ago - December 8, 2011 14:13

Re: Sos caramel

Hi! I didn't get the caramel sauce! What did I not do well? It had a good consistency when I took it off the heat, but after it cooled, a thick crust was made on top, and underneath, the sauce remained but not thickened at all. The thick crust gives me the impression that it is butter, because it has the same consistency as it and is not sweet at all. As if the butter hadn't mixed well with the sugar. Or as if the butter had separated from the rest of the ingredients. I tried to boil what was under the crust but it still didn't thicken no matter how much I boiled it. it is very good, but liquid.
Maybe some of you have suffered it before and you know how to tell me what I did wrong!

Ioana 7 years ago - December 8, 2011 14:26

Re: Sos caramel

it seems that the composition has been "cut". indeed what is on top is butter, it did not mix with the rest of the ingredients. when you add the whipped cream you have to mix quickly with the aim to homogenize everything. and in step 4 the fire should be small, otherwise it will "cut".

Ioana Maria 7 years ago - 11 December 2011 20:44

Re: Sos caramel

Hi Ioana. This recipe is very successful, and many more on your site. I became addicted to this sauce, even if it's just popping it with a teaspoon. It's just a portion to cool, although I would have liked it to be an attempt at caramels, to come out a little stronger. About what quantities should I use to get the caramels. It would be possible ?

Ioana 7 years ago - 12 December 2011 11:39

Re: Sos caramel

I have the caramel recipe, but I can't find all the ingredients I need in Ro. I'll look for it and post it if it comes out ok.

Adelina 7 years ago - 13 February 2012 07:40

Re: Sos caramel

I think it's the best sauce in the world. Thanks for the recipe.

Georgeta Catrinta 7 years ago - 4 April 2012 23:33

Re: Sos caramel

I did it a second time and it turned out as good as the first time, the whole secret is to respect the time recommended by Ioana and the result will be very good and tasty.

Anonymous 6 years ago - 16 June 2012 14:49

Re: Sos caramel

Does it go with yogurt instead of liquid cream?

Ioana 6 years ago - 16 June 2012 15:05

Re: Sos caramel

Silinc Aura 6 years ago - 12 July 2012 22:19

Re: Sos caramel

Hi Ioana, this sauce is wonderful. can it be used in cakes. I thought of mixing it in a vanilla cream. I have to make a cake with caremel cream and this sauce is wonderful and I don't know how to use it for the cake. Or do you have a cake recipe with caramel cream. Thank you very much. Aura Silinc, Cluj

Ioana 6 years ago - 21 September 2012 09:32

Re: Sos caramel

can you put margarine instead of butter?

Ioana 6 years ago - September 21, 2012 10:20

Re: Sos caramel

I don't know, I don't have experience with margarine, I don't know how it behaves in such situations. if you try and it comes out, leave us a message.

raluka 6 years ago - 2 October 2012 07:18

Re: Sos caramel

absolute divinity! today I made it for dimi and you came out BRICI! only I let it boil more because I wanted it thick! Thanks for the recipe!

elena 6 years ago - 4 October 2012 11:52

Re: Sos caramel

Hi Ioana. I discovered this site by chance and I am very happy to have discovered it. I have already tried the caramel sauce, I was crazy about it. It turned out ok, a little hard because I boiled it for a minute two more, but it's ok and so on. Today I'm going to try the sesame chicken because it looks so beautiful and I think it's super tasty. I set out to make one of your food chains every day and one of the cakes. once a week
Good luck cooking and I can't wait for new recipes. Good day
Cris

Ioana 6 years ago - 4 October 2012 15:04

Re: Sos caramel

Hi Elena, welcome! Your plan seems a good one to keep us up to date with the successes and you see that up in the black bar, you can upload your photos to recipes

simona 6 years ago - 12 November 2012 12:05

Re: Sos caramel

Hi! caramel sauce is very good. and it's easy to do! I use it for pancakes. I make them with chocolate, bananas, caramel sauce and crushed biscuits. hmmm, how good they are! thanks for the recipe!

Alina 6 years ago - 17 February 2013 13:52

Re: Sos caramel

The best caramel sauce! The first time it didn't work out for me, because I used liquid cream directly from the fridge, and at the time of pouring, sugar lumps formed. The second time I heated it a little, and the sauce came out exactly as described. A delight! Thanks for the wonderful recipes!

Popi Adela 6 years ago - 10 April 2013 19:21

Re: Sos caramel

if I put whipped cream, does it have anything?

Madalina Pricop 6 years ago - April 15, 2013 9:20 PM

Re: Sos caramel

Claudia 4 years ago - October 3, 2014 1:55 PM

Re: Sos caramel

Hi Ioana. I found this site now and I noticed that you are an expert in the field of caramel, so I also come with a question: I put brown sugar with butter, but the sugar did not melt I left it I think up to 10 minutes on the fire, but nothing . then I made it with white sugar and it melted immediately. There are several types of brown sugar, or why doesn't mine melt? It's a great philosophy with this caramel. Thanks in advance. Kiss you

Ioana 4 years ago - October 3, 2014 3:15 PM

Re: Sos caramel

if you refer to this recipe, the sugar will not melt completely in the butter. it will melt completely when you add the whipped cream.
yes, there are several types of brown sugar (light, dark, unrefined).

Luna28 3 years ago - 16 December 2015 10:26

Re: Sos caramel

What can I put instead of whipped cream?

Ioana 3 years ago - December 16, 2015 10:31

Re: Sos caramel

I still don't know how to go out with something else, I didn't try.

Andreea 2 years ago - 21 September 2016 11:39

Re: Sos caramel

Hi! I also want to make caramel sauce for pancakes. I saw that you responded to a comment that there are several types of brown sugar. Which is best for your caramel sauce recipe? And the last thing? the vanilla essence also appears in the ingredients. When should the essence be added?
Thanks!

Ioana 2 years ago - September 21, 2016 11:45

Re: Sos caramel

use this brown sugar: [link]

vanilla is placed in step 7.

Andreea 2 years ago - September 21, 2016 20:45

Re: Sos caramel

Thanks for the reply!
I made the caramel sauce today and it was "rainbow in the sky") I saw late that the vanilla is finished with the salt and I put it in the cream before I put it over the sugar. It turned out very good!

Alexandra 2 years ago - 14 October 2016 14:15

Re: Sos caramel

How long does this sauce last in the fridge?

Ioana 2 years ago - 14 October 2016 14:18

Re: Sos caramel

2-3 weeks. It's with sugar, so it looks pretty good.

Elena an hour ago - May 8, 2019 09:58

Re: Sos caramel

Hello, I also have a question, if I make the vegetable cream sauce comes out?
Because I only made it with whipped cream, and I read in other recipes that it is not made with vegetable cream.
Thanks !

Ioana 34 minutes ago - May 8, 2019 10:55

Re: Sos caramel

it also comes out with the liquid vegetable one, but it would be ideal to stay with the natural one. for taste and health.


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 recommends 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. # 8230. 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) & # 8211 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 linings).


Champagne Sauce with Rhubarb and Strawberries

Rhubarb and strawberries are washed, cleaned and cut into pieces. In a bowl put about 400 ml of water, the 9 tablespoons of sugar, lemon and orange slices and boil. When the syrup has formed, add the fruit and boil for 3-4 minutes. Strain, remove the lemon and orange slices (throw) then and put in a separate bowl and with the help of a plunger mixer turn into puree. If you don't have a mixer, you can use a sieve and strain it with a spoon.

Then put the champagne in the bowl, add the sugar and put it on the fire. Keep on the flame only until the sugar melts. Passed fruit is added to hot champagne. Champagne should not boil because by boiling it loses its acidity and aroma.

Prepare the cake according to the recipe.

Place 2 slices of cake on the plates, pour the sauce on top, decorate with whipped cream and serve. good appetite!


Catalan cream with caramelized sugar

Spanish cream, or Catalan cream, as it is also called, is a very simple dessert to make and effect. In terms of taste and preparation, it is quite similar to burnt sugar cream, which everyone knows, and creme brulee.

Catalan cream is a very effective and quick dessert when you have guests. You can prepare it in the evening and put & icircn small containers and store in the refrigerator overnight. It will be great the next day, cold, with a little caramelized sugar on top or a caramel syrup.

  • 500 ml of milk
  • 1/2 orange
  • 1/2 lemon
  • 1/2 cinnamon stick
  • 1 vanilla pod
  • 7 yolks
  • 100 g sugar
  • 1 teaspoon starch

Put the milk, orange and lemon juice, vanilla pods and cinnamon in a bowl over high heat. When it starts to boil, turn off the heat and leave for 10 minutes for the flavors to mix and cool slightly.

Beat the egg yolks, sugar and starch with a mixer until you get a lighter cream.

Strain the infused milk and put it back on the fire. Before it starts to boil, add the yolk cream and stir continuously, over low heat, for 6-7 minutes.

When the cream begins to thicken and forms a visible film on the wooden spoon, you can stop the fire.

Pour the cream into small containers and cover with aluminum foil or plastic so as not to form a film on the surface. Allow to cool completely, then refrigerate the cream.

To serve, sprinkle a little sugar on top, which you will caramelize with a flame. Serve cold cream with caramelized sugar on top or plain.


Method of preparation

Peel the apples, cut them into cubes and place them in a bowl. Sprinkle sugar and cinnamon over them. We put the apples on the fire until they start to leave their juice and they have softened well. We pass them with the back of the spoon, taking care to leave whole pieces. Set them aside to cool. In a bowl, caramelize the sugar. Do not let it burn because it becomes bitter. When the sugar has caramelized, add the butter and mix until the butter is completely melted and begins to take on the consistency of a sauce. Beat the whipped cream until it becomes firm. Rub the cream cheese with the powdered sugar and add the vanilla extract. Leave a few tablespoons of whipped cream aside for decoration and mix the rest with cream cheese. We get an aerated, firm cream. We start to assemble the dessert in glasses like this: a spoonful of cream, a spoonful of apples, a teaspoon of caramel sauce and continue like this until we fill the glasses. Garnish with whipped cream and caramel sauce.


Cream and condensed milk cake & # 8211 an enchanting dessert with which you conquer anyone

Cream cake and condensed milk is an exceptional dessert. Its taste is amazing. If you haven't tried it yet, don't waste any more time. Prepare it using the recipe below.

Countertop ingredients:

  • 4 eggs, 4 tablespoons sugar
  • 2 tablespoons cocoa, ½ cup wheat flour
  • ½ teaspoon baking powder, a pinch of salt
  • 200 gr jam (I used currants)
  • 4 teaspoons instant coffee, 100 ml boiling water, 1 tablespoon lemon juice

Cream ingredients:

  • 200 gr soft butter
  • 400 gr caramelized condensed milk
  • 2 tablespoons ready-made coffee, 180 gr meringues
  • 600 ml cream for whipped cream 30%
  • 2 teaspoons jelly
  • 40 gr dark chocolate

Method of preparation:

To begin with, I was preparing the countertop. We break the eggs and separate the egg whites from the yolks. Sift wheat flour through a sieve together with cocoa and baking powder.

Preheat the oven to 180 degrees.

Beat the egg whites with a pinch of salt until you get a firm foam. Gradually add the sugar and mix well until it melts. Then reduce the speed of the mixer and add, in turn, the yolks.

We turn off the mixer. Add sifted flour with cocoa powder and baking powder. Mix lightly using a spatula. Spread the dough in a rectangular tray (30 x 20 cm or 24 x 28 cm) lined with baking paper. Bake the dough for about 25 minutes. Lăsăm apoi blatul sa se raceasca.

Turnam apa clocotita peste cafea și amestecăm. Adaugam sucul de lamaie. Insiropam blatul cu siropul de cafea si lamaie. Il ungem apoi cu gem.

Batem untul cu mixerul pana devine pufos. Amestecăm în continuare și adăugăm laptele condensat caramelizat, lingură cu lingură.

La final, adăugăm cafeaua preparată. Zdrobim cateva bezele (pastram câteva pentru decor) si le adaugam in crema cu unt și lapte condensat caramelizat.

Amestecăm cu o spatula sau o lingură. Punem crema obtinuta peste blatul uns cu gem.

Dizolvam gelatina într-o lingură de apa rece. O lăsăm 2-3 minute sa se umfle. O dizolvam apoi în cuptorul cu microunde (pentru cateva secunde).

Batem smantana cu mixerul pana obținem o frisca ferma. La final, adaugam gelatina si amestecam scurt. Punem frisca peste crema si o intindem uniform. Dăm ciocolata neagra pe o razatoare. Decoram prajitura cu ciocolata rasa și bezele.

Punem prăjitura la frigider pentru cel puțin 3 ore, după care o putem tăia și servi. Pofta buna și spor la gătit!


Camembert en crepe cu portocala confiata

Ieri, rasfoind la Ama pe blog, mi s-a starnit pofta de ceva bun, cu branza, dar si niste amintiri delicioase, nu prea indepartate, despre un desert care mi-a incantat simturile intr-un restaurant din apropierea Timisoarei. Eu ador cu adevarat deserturile cu branza si fructe, nu prea dulci iar contrastul intre gustul dulce, cel sarat si cel acrisor mi se pare foarte placut si are calitatea de a-mi face papilele sa dantuiasca de bucurie. Am incercat, asadar, sa reproduc acasa cel mai fin desert pe care l-am gustat vreodata intr-un restaurant ce apartine de urbea mea, prilej cu care, pe langa placerea gustului, m-am simtit plina de mandrie ca uite, si in Timisoara putem fi rasfatati cu atare fineturi. Daca totul ar fi fost perfect acolo, as da cu placere si numele restaurantului, dar nu-mi pot asuma riscul sa-l recomand, cu toate ca mancarea a fost la inaltime, pentru ca alte aspecte ce tin de bunul management al unui local au lasat enorm de mult de dorit. Desertul contine camembert alternand cu felii de portocala confiata, impachetate cu grija in clatite fine, gratinate la cuptor. Merita sa-l incercati, mai ales ca nu-i deloc greu de facut, e exceptional de gustos si sigur veti impresiona cunoscatorii cu un asemenea desert.

Preparation time: 00:10 ore
Cooking time: 00:06 hours
Total Time: 00:35 ore
Number of servings: 2
Degree of difficulty: usor

  • 2 clatite subtiri, cu diametrul de 22-26 cm.
  • 200 de grame de branza camembert cu mucegai alb (2 rotite de cate 100 de grame)
  • 1 portocala mare
  • 12-15 frunzulite de menta proaspata
  • 60 de grame de smantana pentru frisca
  • 1 lingurita cu varf de zahar pudra
  • 1 teaspoon vanilla extract
  • 100 grams of sugar
  • 20 grams of butter
  • 2 linguri de sos de fructe de padure (eu am folosit 2 lingurite de gem de coacaze diluate cu 2 linguri de zeama de portocala, dar se poate folosi la fel de bine un sos de ciocolata)
  • zahar pudra pentru presarat

1. Razuiti cam 1/2 din coaja portocalie a portocalei (sa obtineti cam 1 lingurita de coaja fin razuita). Taiati portocala in 2 jumatati si feliati partea cu coaja intacta asa incat sa obtineti 4 felii frumoase, cam de 5-6 cm. thickness.

2. Intr-o craticioara puneti 100 de grame de zahar impreuna cu 100 de ml. de apa. Puneti craticioara pe foc si fierbeti siropul pana cand zaharul e complet dizolvat. Mutati craticioara pe foc foarte mic si adaugati cele 4 felii de portocala. Fierbeti fara clocot timp de 20 de minute, pana cand feliile de portocala devin translucide iar siropul are consistenta destul de groasa. Lasati feliile sa se raceasca in sirop.

3. Porniti cuptorul si fixati-l la 200 de grade Celsius.

4. Ungeti un cutit bine ascutit cu 1 picatura de ulei si feliati branza camembert pe latime.

5. Pe fiecare clatita asezati cate 1 felie de branza camembert apoi cateva frunzulite de menta.

6. Adaugati cate 1 felie de portocala din sirop.

7. Continuati la fel, adaugand cate 1 felie de camembert deasupra feliei de portocala, din nou menta si acoperiti cu inca o felie de portocala din sirop.

8. Adunati marginile clatitei la mijloc si fixati totul cu 1-2 scobitori.

9. Asezati cele doua pachetele obtinute intr-o tava acoperita cu hartie de copt si presarati-le pe deasupra cu cativa fulgi de unt. Dati la cuptor intr-o pozitie inalta, pentru 5-6 minute, cat sa se topeasca branza camembert si sa se gratineze usor clatitele.

10. Intre timp, preparati sosul de smantana: se amesteca smantana pentru frisca cu coaja de portocala razuita fin, extractul de vanilie, 1 lingurita cu varf de zahar pudra si cateva linguri de zeama de portocala (din jumatatea de portocala ramasa), pana la atingerea unei consistentei potrivite. Sosul se poate aroma si doar cu vanilie, cu lichior de portocale, coniac etc.

11. Pentru sosul de fructe de padure, eu am incalzit intr-o craticioara 2 lingurite bune de gem de coacaze cu 2 linguri de zeama de portocala, pana s-a lichefiat.

Dupa 5-6 minute in cuptor, clatitele se scot si se transfera fiecare pe cate o farfurie pentru servit, apoi se indeparteaza scobitorile. Se pune pe fiecare pachetel cate 1 lingura din siropul in care s-au confiat feliile de portocala, se imparte sosul de smantana pe cele doua farfurii si se adauga si sosul de fructe de padure. Se orneaza cu frunzulite de menta si se presara cu zahar pudra.

Se serveste desertul imediat, ca sa ne putem bucura de consistenta onctuoasa a camembertului topit.

Ador desertul asta si pentru ca portia e exact atat cat trebuie sa fie, nu e nevoie de mai mult ca sa te simti cu adevarat rasfatat. Tineti cont, insa, cantitatile de mai sus sunt pentru doar 2 portii. Puteti sa pregatiti desertul si cu doar 50 de grame (o felie) de camembert/portie, intre doua felii de portocala, va fi la fel de bun, doar ca ceva mai dulce.

As vrea sa-mi povestiti si voi, pe scurt, despre deserturile care v-au impresionat in restaurantele pe unde ati pranzit sau cinat vreodata. Mi-ar face placere si, cine stie, poate mai imi vine vreo idee. :)


Video: Μαμαδίστικο Γλυκό με Ζελέ. Άκης Πετρετζίκης (May 2022).