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Orange soup with coconut

Orange soup with coconut

1. In a pan with higher walls, fry the minced meat in hot butter, add the leeks and curry powder and let them cook together for a few minutes.

2. Pour meat broth, coconut cream into the pan and simmer for another 10 minutes.

3. Peel the oranges, remove the bitter white part of the fruit and break it into pieces, which are mixed with ouzo and put in the soup and seasoned with salt and cane sugar.

Cream soup with oranges

Cream of carrot soup with oranges is a sweet-sour combination, perfectly chromatically compatible and completely complementary, which enjoys a surprising popularity in Scotland, and some sources credit it as being traditionally Scottish. Anyway, with its fine texture and sweet sour taste with citrus flavors, cream carrot soup with oranges is a great recipe.

  • 1-2 teaspoons coconut oil (or extra virgin olive oil)
  • 3 cloves chopped garlic
  • 2 cups diced sweet onions
  • 700g peeled carrots and cut into large pieces
  • 1 cup fresh orange juice
  • 5 cups vegetable soup
  • 2-3 tablespoons freshly grated ginger (to taste)
  • 3/4 cup cashews soaked in water
  • salt and pepper - to taste

Put the cashews in a bowl of water and let them soak for at least 30 minutes. Heat a large pot over medium heat and add oil, garlic and onion and sauté for about 3-5 minutes.

Then add the carrots, orange juice, vegetable soup and 2 tablespoons of grated ginger. Stir and bring to a boil. Reduce heat and simmer for about 20 minutes or until vegetables are tender. Turn off the heat and let the soup cool for 10 minutes.

Drain and rinse the cashew. Carefully pour the soup and cashews into the blender and blend gradually increasing the speed.
To taste, add more ginger along with salt and pepper. You can also add more soup if you want it to be thinner. Garnish with cashews, parsley and orange peel just before serving.

Fluffy nests with oranges and coconut

What could be better suited to a winter afternoon than some warm, fluffy and fragrant pies? The truth is that they are just as well suited for breakfast, accompanied by coffee, tea or a glass of milk:

Preparation time: 01:35 hours
Cooking time: 00:25 hours
Total Time: 02:00 hours
Number of servings: 12
Degree of difficulty: environment

Ingredients Fluffy Nests With Oranges And Coconuts:

  • 350 grams of flour 000
  • 180 milliliters of milk
  • 50 grams of butter
  • 1 egg yolk
  • 75 grams of sugar
  • 15 grams of fresh yeast
  • 1 pinch of salt
  • 1 sachet of vanilla sugar
  • grated lemon peel
  • 120 ml. (5-6 tablespoons full) of orange peel jam
  • 4-5 tablespoons coconut flakes
  • 100 ml. of milk
  • freshly grated peel from 1/2 orange
  • 1 sachet of vanilla sugar
  • 2 tablespoons coconut flakes
  • 50 grams of sugar
  • in addition: 30 grams of soft butter for greasing

Preparation of Fluffy Nests with Oranges and Coconut:

Sift the flour into a bowl, make a hole in the middle in which you add 1 tablespoon of sugar, yeast and a little warm milk. Mix the yeast with the milk and sugar and wait for it to work:

After the yeast has swelled, beat the yolk with a pinch of salt, dissolve with the rest of the warm milk (40 degrees Celsius), add the sugar and flavors. Gradually adding this mixture of liquid ingredients, start kneading the dough. After the complete incorporation of the milk, add the melted butter, a little, and continue to knead until you get a smooth, non-sticky dough, which has completely come off the walls of the bowl and begins to make blisters (it may take 1- 2 tablespoons extra flour):

Grease the dough ball obtained on the entire surface with oil and leave it to rise in a warm place, protected from the current, for an hour.

Meanwhile, mix the orange peel jam with as many coconut flakes until you get a firm, consistent paste:

In the available time, the dough developed beautifully, more than doubled in volume:

Turn the dough over on the work surface greased with a film of oil and portion into 5 equal parts:

Each of these pieces is divided, in turn, into 3, finally obtaining 15 pieces of dough, as equal as possible:

Place a piece of oil in the palm greased with oil, flatten it and put a good teaspoon of filling in the middle of it:

The edges are tightened and glued, closing the filling inside the "nest":

Grease with butter in abundance (from the extra 30 grams) a not too big tray (24/28 cm. It had a disposable tray that I used precisely because I didn't have any so small in endowment) and the "nests" are placed in it with the solder down. Grease the pies with all the remaining soft butter and leave to rise in a warm place, away from the current, for about 45 minutes:

Towards the end of the waiting period, the oven is heated to 180 degrees Celsius.

Here are the beautifully raised pies:

Insert the tray in the oven, on its upper floor.

Meanwhile, bring to the boil the milk, sugar, vanilla sugar, grated orange peel and coconut for the syrup:

After boiling, the syrup is strained through a sieve and kept hot.

After about 15 minutes, the nests begin to brown:

Pour the hot syrup over the pies and put them back in the oven:

Keep the nests in the oven until all the syrup is absorbed and brown nicely (another 10-15 minutes). Optionally, as soon as they are taken out of the oven, they can be sprinkled with coconut flakes and pieces of orange peel:

They are wonderfully warm, fluffy and wonderfully fragrant, the combination of coconut and orange being very refined, at least for my taste:

Top: beat the egg whites well, add 1 tablespoon of sugar in a row, add the coconut, mixing lightly, flour and baking powder.

Place in a rectangular tray greased with solid margarine and lined with flour.

Bake until it comes off the edges, the color turns pink and the core no longer sticks to the test with the toothpick.

Cream: 2 tablespoons flour, 250 ml milk let the mixture cool, then add 1 tablespoon per 150 grams of butter rubbed with 150 grams of powdered sugar.

Flavor the cream with grated peel from 1 orange and incorporate the juice from 1 orange.

Put the cream on top of the cooled countertop, dust it abundantly with coconut flakes.
The recipe for the cake with oranges and coconut was proposed by Marika

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About the orange charlotte

Winter is the citrus season and I took full advantage of them to include them in desserts. The orange charlotte (charlotte aux oranges) was preferred by my paternal grandmother from Cluj. But she did it for her birthday (in January) on the Diplomat Cake system: Diplomat cream with steamed eggs, gelatin, vanilla, milk and natural cream (see the recipe here). Mount it in a large saucepan (about 28-30 cm in diameter) covered with a plastic bag and lined with orange slices and then, after cooling in the refrigerator (overnight), turn it over on a plate. Practically the entire visible surface of the charlotte was covered with orange slices. In the 1970s, oranges were still around the holidays. In the picture below is a small charlotte mounted in the shape of 20 cm in diameter (for intensive use - ie for family).

I chose only the model of this orange charlotte and changed the cream and the mounting technique. My charlotte cream is one with intense fruit taste and aroma because it is prepared based on freshly squeezed orange juice (without eggs!). I mounted the charlotte directly on a plate (without overturning) with the help of an adjustable metal ring. Being a festive cake for a large number of guests and its dimensions were generous (26-28 cm in diameter and 12 cm high). I got 2 rows of orange slices on the sides.

The orange cake sliced ​​perfectly and here's how nice the distinct layers of biscuits and charlotte cream looked.

I've made a similar cream in previous years for Victoria von Eberbach Dome Cake or Charlotte Royale (see here). There was a mix of orange juice with grape juice and I put raspberries in the cream.

In addition to the festive cake and cakes, every year we prepared menus adapted to the age of the children (children are also at 20!) And we walked through the cuisines of Italy, Austria, Spain, France, America or Scandinavia - all completed by local traditional dishes, beloved in our family. I've always made them with finger buffet snacks that are easy to grab by hand (finger food)see here) but also a main hot dish - most often pasta because they are my daughter's favorites (lasagna, cannelloni, tympanum or other pasta al forno). All festive appetizer recipes you can find them here. Appetizer cake you can find it here.

From the quantities below results an orange charlotte of 26-28 cm in diameter and approx. 10-12 cm high. It weighed approx. 3.2 kg and from it is cut approx. 25 slices.