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Cookies with oranges

Cookies with oranges



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I really like oranges ... for. me, winter smells of oranges and cinnamon ....

  • For dough we need:
  • -1 packet of butter at room temperature (if you use margarine, they come out softer from the beginning, those with butter needing a day or two to freeze)
  • -200 gr. powdered sugar
  • -2 eggs husband
  • -juice from 1 orange
  • -1 baking powder extinguished
  • -2 ampoules of orange essence
  • -grated peel from 1 lemon
  • -which flour contains
  • Pt glaze:
  • -juice from 1/2 lemon
  • -100 gr. powdered sugar

Servings: 30

Preparation time: less than 30 minutes

RECIPE PREPARATION Cookies with oranges:

I mixed well all the ingredients for dough, then I cooled it for about 30 minutes, then I spread it in a sheet about 5 mm thick, I cut the shapes and put them in the hot oven (approx. 15 minutes). After they cooled, I made the icing, vigorously mixing the lemon juice with the powdered sugar. I decorated the cookies with the icing thus obtained .... after which I ate almost half of them :))

Enjoy!


Ingredients

  • 450 gr pie sheets
  • 6 eggs
  • 100 gr sugar
  • 350 gr Greek yogurt
  • 5 gr baking powder
  • a pinch of salt
  • 200 ml of sunflower oil
  • grated peel from an orange
  • 2 clementines
  • Syrup:
  • 500 ml fresh juice from 2 oranges +3 clementines
  • grated peel from an orange
  • 300 ml of water
  • 150 gr sugar

Wash and dry the salad with a centrifuge. Dig the fennel bulb, cut the stems and slice it lengthwise or widthwise.

Peel an orange, including the white peel, and remove the pulp with a knife.

In a bowl put the salad, sliced ​​fennel and orange pulp.

*If you want to add one or two of the ingredients mentioned above, now is the time to do it. And if you stopped at walnuts, sesame seeds or pumpkin, fry them a little in a non-stick pan. They will taste much better.

Add the olive oil and salt to taste. Stir gently, sprinkle with freshly ground pepper and immediately eat the fennel salad with oranges. Good appetite!

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Fresh cookies with oranges

I love cookies, especially the tender ones. This recipe is perfect! The cookies are very fragrant and melt in your mouth.

I no longer have time to prepare sophisticated recipes, although I would like to. Unfortunately, the hours spent in the kitchen are limited, but I try to cook as diverse as possible, even if I use simple recipes.

When it comes to dough, shapes for cutting or twisting, Matei is present in the kitchen. He really likes to roll out the dough, shape it or cut it using various shapes. I'm glad he's attracted to the kitchen and I hope he likes it later.

But let's not talk too much and go back to our tender cookies. The secret of the dough lies in the butter used. You must have fatty butter, with 80% fat. Do not use weak butter or margarine. If you ask me, margarine has nothing to look for in any kitchen

Also use powdered sugar, not granulated. It's homemade, you don't necessarily have to buy it specifically for the recipe.

Ingredient:

-115 g butter at room temperature

-200 grams of powdered sugar

-15 ml of fresh orange juice

-large orange peel (be organic)

-lots of candied orange (I had homemade)

How to make:

Mix the butter with the sugar until fluffy. Then add the egg yolks, peel and orange juice.

In another bowl, sift the flour mixed with salt, starch and baking powder (I use organic baking powder from Dm is very good). Place over the wet mixture and knead well. You can use a food processor to make your work easier, but also to make the dough much more fragile.

Let cool for at least 2 hours.

Form small balls and flatten with a fork. Place the tray in the preheated oven at 180 degrees for 10-15 minutes. I'm ready when they brown a little on top.


Fresh cookies with oranges

I love cookies, especially the tender ones. This recipe is perfect! The cookies are very fragrant and melt in your mouth.

I no longer have time to prepare sophisticated recipes, although I would like to. Unfortunately, the hours spent in the kitchen are limited, but I try to cook as diverse as possible, even if I use simple recipes.

When it comes to dough, shapes for cutting or twisting, Matei is present in the kitchen. He really likes to roll out the dough, shape it or cut it using various shapes. I'm glad he's attracted to the kitchen and I hope he likes it later.

But let's not talk too much and go back to our tender cookies. The secret of the dough lies in the butter used. You must have fatty butter, with 80% fat. Do not use weak butter or margarine. If you ask me, margarine has nothing to look for in any kitchen

Also use powdered sugar, not granulated. It's homemade, you don't necessarily have to buy it specifically for the recipe.

Ingredient:

-115 g butter at room temperature

-200 grams of powdered sugar

-15 ml of fresh orange juice

-large orange peel (be organic)

-lots of candied orange (I had homemade)

How to make:

Mix the butter with the sugar until fluffy. Then add the egg yolks, peel and orange juice.

In another bowl, sift the flour mixed with salt, starch and baking powder (I use organic baking powder from Dm is very good). Place over the wet mixture and knead well. You can use a food processor to make your work easier, but also to make the dough much more fragile.

Let cool for at least 2 hours.

Form small balls and flatten with a fork. Place the tray in the preheated oven at 180 degrees for 10-15 minutes. I'm ready when they brown a little on top.


Coconut and orange cookies

These coconut and orange cookies are so fine, so light and delicate that I don't know what to compare them to. The taste of the cookies is a feast for the taste buds, the texture a delight for the lustful mouth and the simple appearance is at the same time sophisticated and very elegant. This recipe for guns is really worth trying, especially since the ingredients are quite affordable. The combination of coconut and oranges has delighted me since I discovered it in the recipe for fluffy nests and these cookies confirmed to me that it was not just a coup de foudre, but it remains a constant love :).


Preparation time: 00:40 hours
Cooking time: 00:15 hours
Total Time: 00:55 hours
Number of servings: 25 servings
Degree of difficulty: average

Ingredient:

  • 1 can of 400 ml coconut milk.
  • 190 grams of flour
  • 60 grams of grated coconut
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 150 grams of caster sugar
  • 90 grams of powdered sugar
  • 100 grams of butter with 80% fat
  • 100 grams of coconut butter
  • 1 whole egg
  • 2 teaspoons vanilla extract & # 8211 100-150 grams
  • powdered sugar for sprinkling

The first step is to put the 400 ml. of canned coconut milk in a saucepan that you put on low heat, boil slowly until reduced to less than half (approx. 150 ml.) and thicken well.

The coconut milk thus prepared is left to cool well, then it is passed to the proper preparation of the gizzards.

1. For the biscuits, put in a bowl 50 grams of butter and 40 grams of coconut butter together with the caster sugar. Mix the composition with the mixer until smooth (picture 1).

2. Mix the flour, coconut flakes, salt and baking powder well (picture 2).

3. Add over the whole egg, 1 teaspoon of vanilla extract and mix until it becomes a creamy composition.

4. Add flour mixed with coconut flakes spoon by spoon, mixing on low speed, then add 3-4 tablespoons of reduced coconut milk. The composition should be creamy but firm (picture 3).

5. With a teaspoon or a piece of garnish, pour small piles with a diameter of 4 cm. in two trays covered with baking paper. It should result in 50-52 pieces, depending on their size. I poured them with the pos then lightly leveled the tip formed with a wet finger (picture 4).

6. Bake the biscuits in the preheated oven at 180 degrees Celsius, both trays at once, for 12-15 minutes. In the middle of the baking time, the trays are inverted. The biscuits should be lightly colored on the edge in golden brown, not browned too much (picture 5).

Allow the biscuits to cool in the trays placed on top of a grill and in the meantime prepare the coconut cream.

In a bowl put 50 grams of butter, 60 grams of coconut butter, 3 tablespoons of coconut milk, 1 teaspoon of vanilla extract and powdered sugar and mix until the composition becomes homogeneous, frothy and white.

The coconut cream is placed in a pos with the right wide tip, whether it is starry or round, and it is poured on half of the biscuits, forming a ring. The hole in the middle is filled with 1 teaspoon of orange curd (click here for the orange curd recipe).

Cover the biscuits at the base, those with cream and orange curd with the other biscuits, powder generously with powdered sugar and the biscuits are ready for tasting.

Fresh biscuits, immediately after assembling with cream, will have a slightly crunchy texture, like meringue.

If you leave the cookies in a cool place from today to tomorrow, the texture will become very fine and the cookies will be even better.

I hope you like this cookie recipe whose result simply delighted me :). It's the perfect cake recipe for a tea party and it's just as suitable for holiday cake platters. Good job and good appetite!

Note: coconut butter is available in almost any health food store and coconut milk is also found in hypermarkets. If you can't find it and don't find it, replace the coconut butter with regular butter and the coconut milk with whipped cream, but the taste will not be the same.


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) 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 bleaching taste it gives to 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 for the classic yogurt pie & # 8211 recipe herei. Don't 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 30 x 25 cm (my tray is 6 cm high) enough for 15 smaller portions or about 9 larger. The sources of inspiration were this and that.