Tag: oranges

Ricotta and red oranges cake – Italian Cuisine

Whisk the eggs with sugar and ricotta until a smooth cream. Add flour, starch and yeast sifted and mixed, then add the juice and grated orange peel.

Pour the mixture into the buttered and floured donut mold (alternatively you can use a normal cake tin with a diameter of 22 cm) and bake for about 35-40 minutes in a static oven preheated to 170 ° C (always do the toothpick test before baking) .

Once ready, let the donut cool completely, then prepare the icing by mixing the icing sugar with 3 tablespoons of blood orange juice and decorate the cake after placing it in the center of a serving dish.

The ricotta and red oranges cake is ready, let the icing dry for at least 30 minutes before serving.

Oranges, swordfish and mustard spinach recipe – Italian Cuisine

Ingredients

300 g sliced smoked swordfish
3 oranges
new spinach
mint
mustard
vinegar
pink pepper
extra virgin olive oil

Duration: 25 min

Level: Easy

Dose: 4 people

Peel to live the oranges (remove the peel following the outline of the fruit with a small knife, so as to remove also the white skin). Then cut them into rounds of about 5 mm thick.
arrange in a tray together with the slices of smoked swordfish, the spinach leaves and a few mint leaves.
Jumbled up 1 teaspoon mustard with 4 tablespoons of oil and 1 tablespoon of vinegar. Season the salad with this mixture and complete with pink peppercorns.

Recipe Oranges and au gratin cream – Italian Cuisine

Ingredients

100 g brown sugar
4 eggs
2 oranges
Grand Marnier
powdered ginger
cinnamon powder
nutmeg
vanilla
icing sugar
salt

Duration: 35 min

Level: Middle

Dose: 4 people

For the recipe for oranges and cream au gratin, peel the oranges and peel the wedges. Beat the egg whites until stiff, with a pinch of salt. Heat 2 tablespoons of Grand Marnier and melt the sugar, then let it cool.

Add it to the yolks and whip them until they are frothy and light, adding the seeds of half a vanilla pod, a pinch of ground cinnamon, one of ginger and one of nutmeg.

Incorporate the egg whites into the yolks, gently, obtaining a froth. Pour it in 4 ramequin (ø 10 cm). Arrange the orange wedges over the cream and bake the ramequins at 220 ° C for 4-5 '. Sprinkle with icing sugar and serve immediately.