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Best Orange Recipes

Best Orange Recipes


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Top Rated Orange Recipes

Turn a summer-time favorite frozen treat into this lighter than a mousse fluffy Jello guaranteed to melt in your mouth.This recipe is courtesy of Belly Full.

Fill orange skins with Jell-O and make the boats’ sails out of rice paper for the most adorable, edible, kids’ party food.

An orange glaze gives a refreshing citrus taste and whole cloves a warm aromatic flavor to baked ham.Recipe courtesy of McCormick

This is the smoothie bowl that can't help but brighten your day! With only natural sugars, it's incredible how much this dairy-free smoothie tastes like the classic creamy dessert.This recipe was contributed by Justin's.

You'll want a fresh orange on deck when baking this elegant cake that is served with a citrus-packed frosting. The center of the white cake is spread with a cream cheese mixture and topped with orange marmalade. Recipe courtesy of Ready Set Eat

Oranges are excellent for vision health as they contain high amounts of vitamin C, which keeps blood vessels in the eye strong and stable while decreasing the risk of cataract formation. Oranges also contain folate, which is important during fetal vision development, so pregnant women should drink good ol' OJ in the morning.See 9 Drinks That Will Improve Your Eye Sight.

This is not the high-calorie dreamsicle of your childhood, but a rich, yogurt substitute that will help boost your immune system and add lean protein to your diet. The “good bacteria” in this kind of yogurt can help your gut health, while the flavors in the smoothie will make you feel like a kid again.This recipe is courtesy of Prevention.

A healthy and delicious detox smoothie that features banana, ginger, orange juice, and mango.This recipe is courtesy of Allwomenstalk.

"I love to give flavored salts and sugars to my friends as gifts. You can get as creative as you want."

When you need a cool and refreshing snack, there’s nothing like a snow cone. But if you can’t wait for the ice cream truck, try making this simple orange granita instead.

Turn a classic yellow cake into a spicy dessert with an orange juice and Tabasco glaze.Click Here for 15 Ways to Use Tabasco at Your Barbecue

This indulgent pasta dish was a tradition in my family growing up. It's quick, easy, and delicious. Healthy? Absolutely not.Click here to see Dinner Recipes in 30 Minutes or Less.


12 Orange Cakes That'll Make You Say OMG

Proof that everything in life is better with chocolate.

The best poke cake you've never tried.

The sugared cranberries are a must.

You'll be eating this for brunch, a snack, or dessert.

The orange cream cheese frosting will change your life.

It's like the chocolate oranges you used to eat as a kid, but a million times better.

How do you make a Creamsicle even better? Turn it into an ice cream cake.


Orange recipes

Try variations like Seville and blood, plus smaller clementines and tangerines.

Mozzarella & orange salad with coriander seed dressing

Team creamy Italian cheese and fruity citrus with coriander seeds and mint for this quick dinner party starter

Mary Berry’s orange layer cake

The queen of baking, Mary Berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze

Clementine & honey couscous

Pistachios, clementines, honey and cinnamon make couscous a perfect breakfast dish. Serve with fruit and yogurt

Orange & pomegranate cheesecake

A perfect dinner party dessert with pretty fruit decorative topping and cream cheese on a buttery biscuit base

Tender roast duck with citrus & carrots

Buying ready-prepared duck confit makes this luxurious meal for two really simple. Try it served with mashed potatoes and watercress

Giant jaffa orange cake

Give the classic flavour combo of chocolate orange even more wow factor in this cake with zingy jelly and luxurious chocolate ganache

Candied citrus peel

Candied orange and lemon peel will keep for 6-8 weeks in an airtight container. Chop and add to fruitcakes, muffins or other treats

Little clementine & cranberry syrup cakes

These sticky individual cakes are inspired by rum babas- fruity, boozy and delicious. Serve with our stem ginger cream

Beetroot, orange & hazelnut salad

Simple flavour combinations make this salad both versatile and unique- it has lots of textures and a sweet honey dressing

Orange & almond cupcakes

Delicate little cupcakes with almond buttercream icing- if you're feeling ambitious, follow our guide to creating an edible bouquet

Citrus-spiked sea bass

Places oranges on your barbecue to stop your fish from sticking- serve with a lemony salad with capers, green olives and watercress

Orange blossom Bellinis

A citrus burst in a cocktail glass. Your guests will love these delicate tipples with prosecco or champagne fizz

Pot-roast veal with new-season carrots & orange

Use British rose veal to create a roast dinner with a difference - this all-in-one joint is slow-cooked with sweet vegetables, citrus and herbs


Blood orange cake

Change up the classic lemon drizzle with juicy blood oranges. Our polenta cake is easy to make and the ideal sweet treat to accompany your morning coffee.

Blood orange trifles

Our individual trifles make a quick and easy dessert using seasonal blood oranges, ready in just 15 minutes.

Blood orange sticky iced buns

These are a more refined version of that cake shop staple, topped with a zesty blood orange icing and pretty edible flowers.

Blood orange pudding

Make the most of blood oranges with this easy sticky pudding recipe complete with homemade syrup.

Blood orange margaritas

For a vibrant cocktail with a bit of a kick, try our ruby red blood orange margarita with hot chilli powder.

Blood orange sgroppino

Sweet and boozy, this twist on a traditional Venetian cocktail of lemon sorbet and prosecco uses blood oranges to give an extra boost of colour and flavour.

Blood orange steamed puddings

Blood oranges have a very short season towards the end of winter so make the most of them while you can. This delicious, light steamed pudding lets their flavour shine through.

Melting moments with blood orange curd

Blood oranges vary in intensity of colour, some are very red, others mainly orange with a few flecks. This will affect the colour of the curd.

Blood orange cocktails

The sweet blood orange juice in this cocktail balances the slightly bitter taste of Campari to make a refreshing apéritif.


Orange cake recipes

Love citrus? Then bake one of our beautiful orange cakes. We have orange drizzle sponges, chocolate orange bakes, a giant jaffa cake and more.

Mary Berry’s orange layer cake

The queen of baking, Mary Berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze

Orange polenta cake

Give your dessert an Italian flavour with this moist and fruity polenta cake

Sticky citrus sponge cake

A great dessert to feed a crowd at the end of a Sunday lunch - it's like a baked version of a steamed syrup sponge

Orange & white chocolate sponge

A stunning cake that will fast become a failsafe option for any event

Dark chocolate & orange cake

A dense, dark and devilishly delicious cake, this will be gone before you know it

Carrot, courgette & orange cakes

Turn a garden glut into something amazing with this delicious, moist cake and freeze one for later too

Rhubarb & orange cake

Make the most of seasonal fruit in this rustic bake with almond topping - serve it warm from the oven, as a pudding, or with afternoon tea

Orange & rosemary drizzle cake

A zesty, herby cake with flavours of orange and rosemary - bake one in time for tea!

Orange & almond cake with citrus mascarpone

An unbelievably moist and yummy dessert

Chocolate orange marble cake

For a deliciously nostalgic cake, combine a classic flavour combination of orange and chocolate in this retro two-tone bake

Bitter orange & poppy seed cake

This easy all-in-one cake is made with yogurt for a light texture.

Orange drizzle cake

We don't need a reason to whip up this zingy Victoria sponge, it's perfect for any and every occasion

Gooseberry & orange drizzle cake

Use up a garden glut in this simple and fruity adaptation of a classic - serve with custard for a winning pudding

Tom’s orange & poppyseed cake

Why not turn this cake into a dessert?

White chocolate, orange & cranberry Christmas cake

Try sponge instead of fruit cake this Christmas. Our white chocolate cake is a crowd-pleaser and you can buy the meringue decorations, or bake them yourself

Giant jaffa orange cake

Give the classic flavour combo of chocolate orange even more wow factor in this cake with zingy jelly and luxurious chocolate ganache

Leftover veg & orange cake

A novel way to use up root vegetables is to bake up a sweet, moist sponge with citrus flavours

Chocolate orange & Grand Marnier truffle cake

This naughty pudding is the perfect way to use up all those Christmas Chocolate Oranges. A definite winner

Orange & saffron syrup cake

The citrus syrup makes for a wonderfully moist cake - great for afternoon tea or a dinner-party dessert

Courgette & orange cake with cream cheese frosting

Forget the carrot cake, this light, moist courgette cake is packed with flavour and it goes perfectly with a cup of tea

Orange berry wedding cake

A stunning cake that will impress everyone at your wedding. With a little practice this deliciously moist cake can easily be perfect. Don't be shy

Orange & apricot loaf cake

A classic fruit sponge cake with apricots and citrus shared by reader Ann Turner - it's perfect with a cup of tea

Moroccan orange & cardamom cake

Replace sugar with xylitol and swap butter and oil for a puréed whole orange in this light and zesty cake, with ground almonds and polenta

Blood orange crêpe cake

Blood oranges come into season during the winter months, treat yourself to citrussy orange pancakes, layered with orange custard and topped with the caramelised fruit


Orange chicken

Chinese food is the ultimate takeout treat. But what if you could get that same great taste without ever leaving your house? With our orange chicken recipe on deck, that dream can become a reality.

The orange in this dish comes from the sauce, which is a mixture of orange juice, soy sauce, ginger, vinegar, chili flakes, garlic, scallions, and brown sugar. This sauce serves as both a marinade and a topping sauce. The chicken should marinate for at least 30 minutes before cooking and then tossed with the remaining orange sauce once it's done frying.

Serve this delicious dish over a bed of rice. Top with some orange zest for an extra citrusy douse of flavor and aroma.


FREQUENTLY ASKED QUESTIONS

  • What if I don’t have a stand mixer? You can knead the dough by hand! Start out by stirring with a spoon until you can’t do it anymore. Then knead by hand. Just keep on kneading until all the flour is incorporated and/or the dough is soft to the touch and only slightly sticky. It’s a bit of a workout, but it’s worth it!
  • How soft should the butter be? The butter should be room temperature and smoosh easily to the touch. If you soften the butter in a microwave, be sure to work in small increments of time so you don’t get any melted pools of butter.
  • What temperature should the milk be? The milk should be warm to the touch (between 100 and 110 degrees). You can use 1% up to whole milk. I’ll never recommend using skim milk for anything.
  • Can the salt be reduce for a low sodium diet? Reducing the salt will not affect the rising. The only thing it will impact is flavor. You can also swap out the salted butter for unsalted to reduce the sodium content even more.
  • Are orange rolls vegetarian? Yes, these rolls are vegetarian but they aren’t vegan.
  • Can I make these in advance? Yes. These orange rolls can easily be made ahead. For best results, choose one of the following two methods:
    • OVERNIGHT INSTRUCTIONS: After you’ve rolled and cut your cinnamon rolls and placed them into your lightly greased baking pan, cover with plastic wrap and place in your refrigerator. The next day, remove them from the fridge and allow them to come to room temperature (about 45 minutes to an hour depending on the temperature of your house) before baking.
    • FREEZER INSTRUCTIONS: Roll and cut your cinnamon rolls and place several inches apart on a baking sheet to freeze rolls individually. Once frozen, transfer to a resealable plastic freezer bag. When ready to bake, place in a lightly greased baking dish and allow to come to room temperature before baking.


    Classic Orange Beef

    In a shallow bowl, dust the steak with the baking soda and toss to coat. Refrigerate for 30 minutes.

    In a glass measuring cup, combine the 3 tablespoons of orange juice with the soy sauce, vinegar, sake, sugar and 2 teaspoons of cornstarch and whisk to blend.

    Add the egg white to the meat and toss to coat. Sprinkle with the 1/2 cup of cornstarch and toss again until the meat is completely coated. Let stand for 10 minutes. Meanwhile, in a wok, bring the peanut oil to 375° over moderately high heat.

    Fry the meat in the hot oil in 3 batches until crisp and lightly browned, about 4 minutes per batch. Transfer each fried batch to a paper towel-lined baking sheet season with 1/3 teaspoon of kosher salt.

    Drain off all but 1 tablespoon of oil from the wok. Add the orange zest strips and stir-fry over moderately high heat until fragrant and browned at the edges, about 1 minute. Add the scallions and chili paste and cook for another minute. Whisk the orange juice-soy mixture, add it to the work and bring to a boil cook until thickened, about 1 minute. Return the meat to the wok and toss to coat with the sauce. Stir in the sesame oil and serve.


    Classic Duck a l'Orange

    Duck a l'orange is possibly one of the most copied French recipes of all time. The dish first rose to fame in the 1960s when French cuisine became hugely popular in America thanks in part to this recipe, which features seared duck breast glazed with a sweet orange sauce. Orange matches well with duck, as the citrus cuts through any fattiness, yet it remains sweet, unlike lemon. This sophisticated dish is an excellent addition to party menus and romantic dinners. The easy sauce can be prepared ahead of time, and you can sear the duck right before serving.

    Always use the plumpest duck breasts you can find. These are often referred to as duck magret in French and have a good layer of fat that is so important in keeping the meat moist and adding tons of flavor. Don't be deterred by the fat—much of it is rendered in cooking and can be used in a host of other recipes, including classic pommes sauté (sauteed potatoes). Serve duck a l'orange with simple side dishes like rice pilaf and steamed green beans.


    Other Scone Recipes You Might Like

    There are 3 secrets to making the perfect scone:

    First, use COLD ingredients. Keep the butter, milk and egg in the fridge until you are ready to use them. Cold butter releases steam during baking process, which helps to create a flaky scone.

    Second, do not over mix the dough or you will have a hard, dense scone. This dough comes together very quickly.

    Third, take the time to chill the scones after they are cut into wedges. This will prevent them from over spreading into a mess during baking.


    How do you thicken orange marmalade?

    Thankfully, the orange rind has natural pectin in it, so you won’t need to add anything extra to thicken your orange marmalade.

    Pectin is naturally found in many fruits and is a setting agent that helps bind everything together in jams, preserves, and jellies.

    With a little help from the splash of lemon juice in this recipe, the pectin from the orange rind and the added sugar work quickly together to form that perfect marmalade consistency.

    Notes to Keep in Mind

    • The key to getting orange marmalade that sets is to cook it long enough that it has set. To test readiness, stick a small plate in the freezer ahead of time so that it’s super chilled and cold. After your marmalade has been simmering for about 40 minutes, pour some of the marmalade onto the frozen plate. Tip the plate, then look to see how much it runs. If it runs a lot, then it needs more time to cook. If it runs a little but stops in its tracks, then your marmalade is ready.
    • It’s important to boil the rind 3 times, as instructed in the recipe card. This may be the most repetitive part of the recipe, but it’s an important part of Jacques Pepin’s famous trick for ensuring the marmalade is left without a trace of bitterness.
    • Be mindful of your orange marmalade as it cooks. Make sure to give it a stir every 5 minutes to prevent it from bubbling up and overflowing jam has a tendency to do that!
    • If you refrigerate your marmalade and find that it’s too firm after it’s been chilled, it’s likely that you overcooked your jam. You can fix it by warming up the marmalade in the microwave for about 30 seconds to 1 minute, then pouring the marmalade into a saucepan over the stove. Heat up about a cup of water in a kettle (or just use the hottest water you can get from you sink) and add that to the marmalade. Stir over medium-low heat until the marmalade just begins to bubble again.

    P.S. You can find great jars for storing your marmalade on Amazon. I love these pretty hexagon jars since they’re perfect for gifting too.

    Have extra marmalade on hand? Make my marmalade breakfast muffins for a delicious treat:


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