Novac with mandarins
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The fish was ready to be cleaned of scales and gutted, which made my work easier and more enjoyable. So I just washed it and strategically placed it in a clay pot. I prepared a cream of crushed garlic, rubbed with salt, olive oil, oregano and lemon juice. With this mixture, grease the fish well, well inside and out. Cut thin slices of tangerine and tomato and place one slice, alternately, both inside and above the fish.
Pour into the bowl and dry white wine, put the lid of the clay pot and put in the oven for 25-30 minutes. After this period of time, take the lid off and leave it in the oven until the fish is browned.
Serve with appetite and pea puree.
Novac with mandarins - Recipes
A few days ago I posted a picture of this dish on Facebook and it was very controversial :))
Initially, until I specify what the dish is about, many thought it was pasta with a certain sauce, others even brought criticism. that I had to serve with noodles, etc. or comments like: alas but the plate is not arranged like at the restaurant and many other indications :))
Although at the moment I was a little upset and I felt the need to justify the fact that I am not a professional chef and that I do not cook in a restaurant but in my kitchen, now it's over and I'm having fun :)
Ultimately, for me, only one thing matters: my family should eat well and be happy with what I cook!
However, I know that I have many people on various social networks and forums who are really honest with me, they tell me that they are happy with what I do, people who support and encourage me. Yes, for them I have a great "thank you" and a great respect!
Now, back to the recipe, it really was a treat! It also had a certain significance, a romantic dinner with my boyfriend (we celebrated some years and months). And because he likes "exotic recipes" the most, we introduced some elements in the recipe to please him as much as possible.
- 400 gr pork, 1 kapia pepper, 2 onions, 6-7 mushrooms, 3 teaspoons soy sauce, 3 tangerines, salt, white pepper, oregano, 2 tablespoons vinegar, 2 tablespoons tomato sauce, spices for pork.
I cut the meat into cubes and put it in the pan over 1 tablespoon of hot oil.
I chopped the diced pepper and julienned onion. I sliced the mushrooms. I cut the peeled mandarins into cubes.
Over the meat in the pan I added soy sauce, salt, white pepper, oregano and pork spices.
I mixed a few times then added onions and peppers.
When the onion, pepper and meat were almost ready, I put the mushrooms, vinegar and tomato sauce.
In 5 minutes I added the tangerine cubes together with the juice they left.
I stirred a few times and turned off the heat.
I served it with pasta! The choice was one right now, I was oscillating between rice and pasta but I decided on pasta - something in my opinion even without major importance :).
I also served a wonderful red wine!
All you need is 2 servings of pork with tangerines, 2 glasses of wine, a candle and a beautifully arranged table to receive the most beautiful words of appreciation and the most beautiful white tulips from the man of your soul :)
Can anything from the outside affect you after such gestures? Clearly not! :))
Overturned cake with tangerines!
We have prepared a delicious recipe for the moments when you have little time for sophisticated cakes, but you feel like a homemade dessert.
-1 tablespoon sugar & # 8211 15 gr
-1/2 glass of yogurt & # 8211 125 ml
-1 sachet of baking powder
-1 sachet of vanilla sugar
-2½ glasses of flour & # 8211 375 gr.
METHOD OF PREPARATION:
1. Peel the mandarins and cut them in half until you get the rounds.
2. Line the form with baking paper, sprinkle 1 tablespoon of sugar and place the mandarins with the cut down.
3. Beat the eggs with sugar until bubbles form on the surface, then add milk, oil, yogurt and mix once more with the mixer.
4. Sift the flour directly into the bowl together with baking powder and vanilla sugar. Mix the dough with the mixer.
5. Pour the dough over the tangerines and shape in the preheated oven to 180 ° C for about 30-45 minutes.
The mandarins in the dose are drained. In the absence of fresh tangerines, keep the juice from the compote to soften the biscuits. Mix eggs + sugar + vanilla sugar + salt + grated tangerine peel.
Add the cheese, mix further. Mix the pudding powder with the baking powder, sprinkle over the cheese mixture, mixing in one. Grease a tray and cover with a little semolina. Pour half of the dough into the tray, then place the tangerine slices on top. Keep about 20 slices for deco. Pour the other half of the dough over, and put in the oven heated to 180 -190 ° C for 40-45 minutes.
Leave to cool. From a tangerine, cut thin slices for decoration, and from the rest of the pieces we squeeze the juice and pass the biscuits on both sides through it. Arrange the soaked biscuits over the cold cake. With the thin slices of tangerine, and the remaining compote, decorate according to fantasy.
Vegan tart with tangerines
The day before, the mandarins are left to drain on a sieve. Grease the bottom of the baking dish with vegan margarine. Preheat the oven.
Electric oven 180 ° C
recipe.preparation.gas 180 ° C
Groove / Height: at the bottom
Mix the flour with the baking powder in a mixing bowl. Add the rest of the ingredients and mix with the mixer with the short kneading paddles at low speed then at maximum speed until a homogeneous dough is obtained. 2/3 of the amount of dough is spread in the form of baking. From the rest of the dough, form a roll the length of the circumference of the baking tin. It is placed on the edge of the baking tin and pressed to form an edge about 3 cm high. The dough is pushed into several places with a fork. Place in the oven and pre-bake for 15 minutes.
Mix the pudding powder with the sugar and 7 tablespoons of soy drink. The rest of the soy drink and coconut milk are boiled. After boiling, remove from the heat and add the prepared mixture. Bring to the boil again, over low heat, stirring gently until the composition is bound. At the end, add lemon essence. Then add over the pre-baked dough and bake for 50 minutes.
The cake comes off the edge of the mold but does not come out of the mold. Leave to cool on a kitchen grill. The cake can be baked a day in advance.
The mandarins are placed decoratively on the cake. Heat the jam in a small pot and grease the mandarins with the hot jam. Decorate with pistachios.
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The most beautiful, but also the largest park in Bucharest, the green space in Herastrau has been the perfect place for rest and fun for many inhabitants of the Capital since the past centuries. It is located in the northern part of Bucharest, being delimited by B-dul Prezan Constantin, B-dul Aviatorilor, Sos. Nordului, Str. Elena Vacarescu, Sos. Bucuresti-Ploiesti and Sos. Kiseleff. Over time, it has had several names: National Park, Carol II Park and I.V.Stalin.
In principle, Herastrau Park is divided into two areas: one for rest and culture and the other for sports and entertainment.
Areas of attraction: Dimitrie Gusti Village Museum, ExpoFlora area (special floral decorations), Rose Island, Japanese Garden and Poplar Island.
Don't miss the boat rides, the open-air cinema or the plays at the summer theater. The vegetation of the park is composed of a variety of trees and shrubs, and the fauna of various species of birds kept in specially arranged areas (blackbirds, quails, pigeons, dwarfs, peacocks, swans, caroline ducks, white caliph geese, red caliph geese, ducks with tufts, Canadian geese, mandarin ducks).
Quick tangerine cake!
Mandarins are the current fruit in cold weather. Sometimes it bothers them that they have many pips. But for today's recipe, kernels are not an obstacle. The dessert has an intense taste and aroma, but incredibly pleasant tangerines.
For sponge cake:
& # 8211 100 gr of sugar (5 tablespoons)
& # 8211 1 sachet of vanilla sugar (10 gr)
& # 8211 100 gr of sifted flour (5 tablespoons)
& # 8211 1 teaspoon baking powder (5-6 gr).
& # 8211 700 gr of mandarins (without shell)
For the white layer:
& # 8211 200 gr whipped cream 33-35% (cold)
& # 8211 200 gr sweet cheese (creamy)
& # 8211 300-320 gr of tangerine syrup
& # 8211 20 gr of instant gelatin (1½ tablespoon) + 100 ml of cold water
& # 8211 20 gr of coconut flakes (1½ tablespoon) & # 8211 optional.
METHOD OF PREPARATION:
1. Beat the eggs with sugar, salt and vanilla sugar for 5-7 minutes, until fluffy and light in color.
Advice. Eggs at room temperature beat easier and faster.
2. Sift the flour, baking powder and cocoa directly into the bowl, then mix with the mixer, but on low speed, until smooth.
Advice. If you do not add baking powder to the sponge cake, then mix the dry ingredients with the spatula.
3. Pour the dough into the form (18 cm) lined at the base with baking paper and place in the preheated oven at 180 ° C for 20 minutes.
4. Mix the gelatin with water and leave it to swell.
5. Peel the mandarins, separate the slices in a saucepan, add sugar, put on medium heat over high heat and bring the mandarins to the boil.
6. After that, boil them in their own juice for 5-7 minutes under the lid, stirring them periodically.
7. Remove the mandarins with syrup on a sieve and rub them well with a spatula or spoon to obtain as much liquid as possible, ie syrup. We obtained 310 gr of syrup. Keep 50 gr for sponge cake syrup.
8. Remove the sponge cake from the grill and allow it to cool completely. Then, cut the top enough to get a smooth top.
Advice. The lid can be served with tea or milk as a cake.
9. Place the pastry ring on the serving platter, add the sponge cake, line the border with thick foil for the sheets and fix the ring.
10. Syrup the top with the 50 gr of tangerine syrup.
11. Beat the cold cream with the mixer, until you get the consistency of the fermented cream, add the cream cheese and mix until smooth. The mixture will be quite dense.
Advice. Cream may have a lower percentage of fat and is not necessarily firm, because gelatin is added and the composition will stabilize in the refrigerator anyway.
12. Add the tangerine syrup and mix again with the mixer.
13. Melt the gelatin, add it to the cheese composition and mix, then add the coconut flakes and mix once more.
14. Transfer the composition to the sponge cake form and refrigerate the cake for 3-4 hours or overnight, if you can.
15. Remove the ring and foil, then decorate the dessert to your liking.
The cake is cut easily, without effort. The top is damp and soft. Look how appetizing the sections look! The result is good-looking, juicy and very tasty! Prepare dessert for a special occasion or simply for family pampering. It tastes wonderful, balanced sweet and airy, like a cloud. The combination of tangerines, coconut, whipped cream and chocolate sponge cake turned into a real miracle! The taste of this cake can be enjoyed forever!
Method of preparation
See below how easy it is to prepare the Portokalopita Recipe!
Allow the pie sheets to thaw, then unfold into a large tray lined with baking paper. Put them in the tray as scattered as possible and leave them to dry from evening to morning, or for a few hours. Then crush them lightly and put them in the baking tray. I used a 24/38 cm tray.
Mix the eggs with the sugar and a pinch of salt until they become frothy. Add the finely grated orange peel, oil and yogurt in which we dissolve the baking powder. Homogenize the composition and pour over the pie sheets in the pan. Leave it like this for 10-15 minutes to hydrate the pie sheets. Meanwhile, turn the oven to 180 degrees.
Peel two clementines into slices and cut into smaller pieces. Sprinkle the clementine pieces over the composition in the tray and press with the back of a spoon to penetrate inside.
Bake the Greek pie with oranges and yogurt for 30-35 minutes at 180 degrees, or until well browned on the surface. Then leave to cool.
Meanwhile, prepare the syrup for the Portokalopita recipe.
Squeeze the juice from 2 oranges and 3 clementines and mix with water, sugar and orange peel, finely grated. Boil the syrup until the sugar melts, then leave to cool.
When the wonderful orange and yogurt pie is cooled, portion it and pour the cold syrup over it. Place the tray with the cold syrupy pie until all the syrup is absorbed.
It is wonderful, it really deserves to be prepared and enjoyed with your loved ones!
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Truffles with tangerine
Chocolate truffles are very useful, you should always keep them in the fridge as an unforeseen event or as a last touch to the party on holidays, birthdays or any other special occasion. Looking forward to Christmas, let's prepare a Christmas recipe one of the most special made with fruits and tangerines, a delicious combination.
Take the white chocolate and put it in a pot. Heat it in a bain-marie over low heat, stirring. Add to chocolate cream and let it heat up so that both ingredients are well mixed. Once we have it, Add the 3 beaten egg yolks and mix until you get a smooth cream without lumps. At that moment we withdraw from the fire.
Once we have it Put the mixture in the blender glass and add the cocoa powder and tangerine juice. Once we have these two ingredients integrated, we add tangerine peel. Beat everything until it is a homogeneous and thick mixture. Once we have it so that it takes shape and it is easier for us to make the balls, we leave it in the fridge for at least half an hour.
5 minutes before removing the truffles from the refrigerator, melt the chocolate fondant in a microwave container.
Take the truffle dough out of the fridge and on a baking sheet, we make small truffles with our hands. Once we have them, we prick them with a toothpick and lkas bathe the melted fondant chocolate that we have prepared.
Let the chocolate layer of each truffle harden at room temperature and before it hardens, sprinkle a little tangerine peel on top.
Once you have them all ready, leave them in the fridge to cool.
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Full Article: Recipes »Recipes» Christmas Recipes » Truffles with tangerine
Cream cheese and tangerine cake is a quick and very delicious dessert.
Mix flour with cocoa and baking powder. Mix the egg whites with the sugar, add the yolks, oil, essence, and finally, the dry ingredients. The composition is mixed lightly and poured into a tray lined with baking paper. Preheat the oven to 180 degrees and bake the top for 20-25 minutes. Then remove from the pan and allow to cool. (Tray dimensions 26 x 17 cm)
Soak the gelatin in 2-3 tablespoons of tangerine juice, then dissolve on a steam bath. Peel a squash, grate it and cut it into small pieces. Beat the whipped cream until it doubles in volume and is flavored with orange essence. Mix the fresh cheese with the powdered sugar and butter, until a homogeneous cream is obtained. Add gelatin, tangerines and half the amount of whipped cream. Mix well.
The tray used for baking the worktop is lined with food foil. Pour the cream and level it, and place the top on top and press lightly. Let the tray cool until the cream thickens well. Roll out the cake on a plate and decorate with the remaining whipped cream. Store in the refrigerator, and when serving, cut according to preference.
Cake with cream cheese and mandarins can be decorated with slices of mandarins and chocolate figurines.
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