1:59 pm by Unknown
From : Lemonkurry.blogspot.com
Ingredients Needed:
All purpose flour/maida - 1 cup
Orange juice - 1/2 cup+1/2 cup
Baking soda - 1/2 tbsp
Buttermilk - 1/4 cup
Milk - 5 tbsp
Salt - a pinch
Melted butter - 5 tbsp + 2 tbsp of butter
Sugar - 2 tbsp +1/4 cup
Method:
Mix all purpose flour,baking soda,salt in a large bowl.
Whisk orange juice(1/2 cup),buttermilk and milk along with melted butter.
Mix wet ingredients and dry ingredients together.Your batter is ready now.
Grease butter in a pan and pour the batter.Cook both sides.
For the syrup,mix orange juice,butter and sugar.Boil them and cool in a serving glass.
Arrange the pancake in the serving plate and pour the syrup over it and serve.
Tips:
Avoid more butter with few tbsp of vegetable oil.
Sieve the flour along with baking soda,so that it can evenly spread all over the batter.
12:18 pm by Unknown
From : bbcgoodfood
Prep: 20 mins
Plus chilling no cook
Cuts into 8-10 slices
Ingredients250g digestive biscuits
100g butter, melted
600g full-fat cream cheese
zest 3 oranges - cut out the segments for the decoration
3 tbsp milk
100g icing sugar
150ml double cream
seeds 1 pomegranate, or 110g tub pomegranate seeds
Method
1.Crush the biscuits roughly – either put them in a plastic food bag and crush with a rolling pin, or whizz them in a food processor to chunky crumbs. Transfer to a bowl, mix in the melted butter and tip into a 23cm springform tin. Using your fingers or the back of a spoon, press the biscuit mixture evenly to form the base. Chill until set, about 30 mins.
2.Put the soft cheese, zest, milk and icing sugar into a bowl and blend using an electric mixer until smooth. Add the cream and whisk until the mixture is the consistency of thick custard. Pour the filling over the biscuit base
and spread evenly. Return to the fridge and chill until set, at least 4 hrs or overnight.
3.To serve, top with the orange segments and scatter over the pomegranate seeds.
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5:37 pm by Unknown
From : Colombia Travel
Ingredients:
3 cups strong hot coffee
3/4 cup orange juice
Orange rind
4 tablespoons cream
Sugar to taste
Ground cinnamon
Preparation:
Prepare the coffee. Peel the orange and allow the rind to seep in the coffee until completely cold. Strain and mix with the orange juice, the sugar, and the cream. Serve on ice and add cinnamon. Decorate with orange.
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6:42 pm by Unknown
Ingredients
1 garlic clove-crushed
450 gm carrots-sliced finely
3 Tbsp groundnut oil
3 Tbsp parsley - chopped
Salt to taste
Grated rind and juice of an orange
Freshly ground pepper
Method
Rub a bowl around with the crushed garlic clove and leave it in the bowl.
Add the orange rind and the juice and season it with some salt and pepper.
Whisk in the groundnut oil until it blends properly and then remove the garlic clove.
Add the carrots and half the parsley and toss it around until nicely mixed.
Pack the salad in a box and garnish with the remaining parsley
11:14 am by Unknown
Ingredients
1 cup (250 mL) softened unsalted butter
1/2 cup (125 mL) honey
1/2 cup (125 mL) chopped sweetened dried cranberries
2 tsp (10 mL) orange zest
Preparation
Beat together unsalted butter, honey, dried cranberries and orange zest until fluffy.
Keep cool. Spread on muffins, toasted bagels and scones.
Tips
To present as a gift, pack into elegant little candy dishes, preferably with lids.
5:40 pm by Unknown
SIFY FOOD
Ingredients
1 cup orange juice
3 oranges segmented, peeled and deseeded
1 cup cream
3 1/2 tbsp powdered sugar
1 tbsp orange jam
1/2 gelatine
8-10 cherries (glaced, blanched or carred)
Method
Bake sponge cake with additions (orange essence and orange colour) . Mix 1/2 tbsp sugar in the orange juice. Cut cake in 2 horizontal halves.
Soak them by sprinkling half the juice. Whip remaining sugar and cream till light and fluffy.
Do not overbeat.
Spread half the cream on the lower half. Put remaining in an icing gun.
Keep in fridge. Save 8-10 segments of orange for topping. Spread remaining over the
cream. Place other half cake on top.
Sprinkle gelatine over remaining juice, keep for 2-3 minutes. Stir in jam, warm over slow fire till the solution has no crystals. Do not boil. Cool. Pipe a border of whipped cream. Pour gelatine in this boundary on the top. Allow to set in fridge.
Decorate by arranged orange segment and cherries. Chill for 1/2 hour before
serving.
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