Independent Newspapers
Four citrus marmalade. Photo: Chris Collingridge
Johannesburg - Enjoy the benefits of citrus fruits in season are extra boost of vitamin C to prevent colds in the winter.
Fruits such as oranges and lemons are ideal for cooking and baking.
If there are a lot of fruits preserved somehow be useful when out of season and much more.
The bark can be grated and frozen in portions and spoon the juice squeezed in manageable quantities and frozen in ice cube trays, ready on a plate or for use thawed pop.
Do a lot of jam, until the next season and delicious lemon cream cans you take advantages with which they earn stocks.
Bakewell Tart Lemon
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FOUR FRUIT JAM
About 4 x 250 ml before
1 orange
1 grapefruit
1 lemon
1 Clemen
Marinated chicken thighs in citrus
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500 ml of water per 250 ml of the suspension
250 ml of sugar per 250 ml of the pulp
Wash the fruit. Do not remove. Chop into pieces and remove the seeds.
Place in a food processor and chop finely.
Measure the dough into a large pot. Add 500 ml of water pulp 250ml.
Bring to a boil and cook for 5 minutes. Stir in sugar.
Quick cook for 30-40 minutes or until the setpoint is reached.
Pour. Sterilized jars and seal in
l To test setpoint remove heat citrus pulp, then put a little on a cold plate (in the fridge). Press with your finger, and if it offended the setpoint is reached.
Otherwise, go heat and cook a little longer before retesting.
Lemon Curd BAKEWELL PIE
Pastry shop
Cake flour 500 ml
Icing sugar 45ml
150g butter, cut into cubes
1 egg beaten
To mix the ice-water
1 egg white
Filling
350g bought lemon curd
1 egg yolk
125g butter
Icing sugar 250ml
3 eggs beaten,
Almond powder 375ml
Cake flour 80ml
Coco 125ml coconut
2 ml of almond extract
Flaked almonds 45ml
125ml sifted icing sugar
To mix water
Dough: flour, sugar and butter in a food processor and blend until the mixture resembles breadcrumbs.
Add egg and enough water to form a paste.
Remove and wrap in plastic wrap and refrigerate for 30 minutes. Roll out and use to align a 25 cm springform pan.
Bake at 180 ° C for 15-20 minutes. Remove paper and beans and bake for 10 minutes to dry the base.
Remove and brush the ground with a layer of protein, and then returned to the oven for a few minutes. Companies and allow to cool.
FILLING: Mix the lemon cream and egg yolks and set aside.
Cream butter and sugar until smooth and creamy. Add eggs and beat well.
Combine almonds, flour, coconut and almond extract. Mix until smooth.
Spread the lemon cream mixture in the bottom of the dough.
Put the cream mixture into a piping bag fitted with a 1cm nozzle.
Circles completely cover the pipe break. (Distribution of this mixture over the lemon cream is tender, put it in a piping bag facilitates this process). Sprinkle with almonds.
Bake at 180 degrees for 30-40 minutes until golden and set. Companies and allow to cool.
Mix the icing sugar with enough water to make a stiff formation of ice. Pour over cake.
CITRUS marinated chicken thighs
Ingredients for 4 people
10:08 Chicken Thighs
1 bunch spring onions, sliced
125ml freshly chopped coriander
2 cloves of garlic, finely chopped
1 red pepper, seeded and chopped
5 ml of lemon peel
5ml finely grated orange zest
60 ml lime juice
60 ml of orange juice
Honey 30ml
Olive oil 30ml
Salt and pepper
Place the chicken legs in a baking dish.
Combine remaining ingredients, mix well and pour over chicken. Cover and marinate in the refrigerator for one hour.
Preheat oven to 180 ° C
Place the chicken in the baking dish in the oven and bake for 40-50 minutes until the meat is cooked.
They are also ideal for cooking on a grill.
CITRUS PORK CHOPS
Ingredients for 4 people
8 loin chops
Juice and zest of 2 lemons big
Juice and zest of 1 orange
Olive oil 125ml
Mustard 60ml
60ml chopped fresh sage
1 small red onion, finely chopped
3 cloves garlic, crushed
Salt and pepper
To decorate, cut oranges
Show chops in a plastic bag or shallow dish.
Combine the remaining ingredients and mix over chops. Cooling and marinate for an hour.
Heat a frying pan until very hot.
Remove chops from marinade and brown on both sides, on the entire cooking area.
Store in a casserole dish with the remaining marinade and bake in preheated oven at 180 ° C for 15 minutes until it is finished.
Serve over a bed of orange slices.
ORANGE Sticky Buns
Makes 12 to 15
4x250ml cake flour (4 cups)
10ml salt
Sugar 60ml
10g instant yeast
120 ml olive oil
Mix 300-400ml hot water
Filling
160 ml of sugar
Peel of 2 oranges
100 g of butter
Frosting
375ml sifted icing sugar
Mix orange juice
Put the flour, salt, sugar and yeast in a bowl.
To make adding olive oil and enough hot water to make a dough that is smooth, but not sticky. Knead dough until it is smooth and elastic.
Pour the batter into a greased plastic bag and set aside in a warm place until the volume doubled.
Take the dough and rolling pin on a floured surface to a rectangle.
The filling and roll the long side. The role sliced 3 cm thick slices and place side up on a baking sheet that has been lined with baking paper and spray with nonstick cooking spray.
Cover the rolls and let rise for about 20-30 minutes.
Bake at 180 degrees for 25-30 minutes or until it is golden and a skewer inserted into a muffin comes out clean.
Remove from the oven and sprinkle with powdered sugar while still warm.
FILLING: Place the sugar in a bowl and add the orange zest.
The work of the cortex in the sugar and set aside, allow to draw the flavors.
Mix butter and sugar and mix well.
ICE: Giving Put powdered sugar in a bowl.
Add enough orange juice to make a stiff icing.
The Star
View site Angela Day
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