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Turkey in wine and orange juice

Turkey in wine and orange juice

I cut the thighs and placed them in a tray.

I mixed the oil with the spices, and with a kitchen brush, I greased the meat well on all sides, then I left it to cool for 2 hours, to penetrate the flavors well.

Then I added the wine and the juice from an orange and put the tray in the oven, at 200 degrees, covered with a lid, until the meat is almost ready (I left it for an hour and a half, being a turkey from the country, so something stronger ), then I added the juice from the other orange and left it in the oven for another 15-20 minutes.

Gasket: I cut the potatoes into large cubes. In a bowl, I mixed the oil well with all the spices and garlic, then I added everything over the potatoes, I mixed, and I sprinkled corn on top of them. I put them in the oven at 180 degrees in a tray lined with baking paper.

Everything was delicious!


How to make cream cheese?

While the countertop was cooling, I prepared the cream cheese. I used 1 kg bucket cheese, but you can also use plain cow cheese (as for papanas) or cream cheese. If it is very dry and coarse then it would be good to process it a little with the blender to make it finer.

Careful! Never empty the box or bucket of cheese (cream cheese or mascarpone) directly into the composition! They contain whey which has nothing to do with a cream, moreover, you risk it being cut. We open the box, drain the whey and then continue the recipe.

I frothed the butter at room temperature, added the powdered sugar, vanilla, salt and finally all the cheese. I mixed the cream with the spatula until it was perfectly blended. What fine vanilla flavors it has!

I evenly spread the cheese composition over the dough and smoothed it. I covered everything with a larger tray or food foil (not to touch the cream) and put the Fanta Cake in the fridge for 6-8 hours or even overnight. During this time, the cream cheese hardens discreetly, the countertop absorbs moisture and thus becomes syrupy.


Cake with chocolate, oranges, nuts, red wine and cinnamon

Christmas cake with lots of chocolate. Cake with two types of cream in specific Christmas flavors. Cake with chocolate ganache and orange cream.

If you were to create a dessert that would focus on the flavors of Christmas, what would they be? I think that no flavor comes closer to the idea of ​​winter holidays like chocolate, orange, walnuts and cinnamon. And, because that's how I imagine Santa Claus, sipping from a steaming cup of mulled wine, I added to this combination a drop of good red wine (I used for the counter the cake recipe with red wine and cinnamon, one of the best cakes I've ever tasted). That's how the cake I'm proposing to you today came about.

I was challenged to make a dessert with all these flavors from Nestle, the ones who recently launched a chocolate tablet with 52% cocoa, Nestle Dessert Noir, perfect for desserts with an intense chocolate taste. You should know that a good sinful cake came out and I'm sure if you try it, you'll thank me.
Preparation time: 02:30 hours
Cooking time: 00:50 hours
Total Time: 03:20 hours
Number of servings: 12
Degree of difficulty: average

Ingredients Cake with chocolate, oranges, nuts, red wine and cinnamon

  • 140 grams of butter
  • 200 grams of flour
  • 200 grams of sugar
  • 120 ml. of red wine
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 vf. salt knife
  • 1 vf. baking powder knife
  • 1 teaspoon of cinnamon tip
  • 80 grams of nuts
  • 60 grams of Nestle Dessert Noir chocolate

chocolate ganache cream

  • 500 grams of whipped cream
  • 500 grams of Nestle Dessert Noir chocolate
  • 30 grams of butter
  • peel from 1 orange
  • 20 ml. orange liqueur (optional)

orange cream:

  • 200 ml. of freshly squeezed orange juice
  • 150 grams of sugar
  • 4 yolks
  • 20 grams of corn starch
  • peel from 1 orange
  • 75 grams of butter
  • 250 ml. cream for whipped cream
  • 1 orange
  • 150 grams of sugar
  • 200 ml. of water
  • fresh mint leaves
  • powdered sugar
  • in addition (optional) 20 ml. of orange liqueur for syrup

Preparation Cake with chocolate, oranges, nuts, red wine and cinnamon

For how to prepare, I invite you to watch the video below.

And because I didn't show you the cake section at the end of the video (although I think many of you imagined it) here it is in the picture below.

And now, if I still accepted a challenge that I completed so deliciously, I'm thinking of launching one myself:

My dear culinary bloggers, and not only, I am launching a challenge to you and I invite you to make a holiday dessert using the Nestle Dessert Noir chocolate bar with walnuts, cinnamon and orange peel as key ingredients. Of course, your efforts will be rewarded, so that two of you will be able to enjoy 6 Nestle Dessert Noir tablets each. Post the recipe on the blog and return with a link in a comment to this article, and it is the basis of some judging criteria (respect for ingredients, originality, appearance) we will designate the two happy winners. You can register starting today, the contest will last until January 15, 2015. Good luck and I am curious to see how creative you are!

With this recipe, I say goodbye for a short time, in which I set out to enjoy the holidays with my family. I wish you a lot of work with the last preparations for Christmas and have a wonderful Holidays! Merry Christmas!


Turkey and orange salad

Prepare a vinaigrette of vinegar, mustard, salt, pepper and oil, which is stirred well until the components are mixed and the vinaigrette is emulsified. Add the garlic, cleaned and mashed, and set aside. The oranges are cut into large segments and the resulting juice is preserved. Roast the turkey meat and cut into narrow strips. Boil the beets, then drain and cut like noodles. Cut the lettuce into strips.

Method of preparation turkey salad with oranges

Mix the orange slices, lettuce leaves, turkey pieces, vinaigrette and a tablespoon of orange juice in a bowl. Mix everything well, and sprinkle the pieces of boiled beets on top.

The preparation is served cold.


Roast turkey legs stewed in red wine - for an appetizing meal

  • Turkey legs stewed in red wine (Maria Matyiku / Epoch Times) Turkey legs stewed in red wine

Besides the fact that it is a very tasty steak, the meat has a reddish and crispy crust of golden-brown color on top, and the juicy pulp inside melts in your mouth.

For those who wish, we present the recipe below:

Ingredient:

2 - 3 lower thighs (legs) of turkey,

freshly ground black pepper and salt to taste,

1 large carrot cut into slices,

½ diced celery root,

2 cloves of crushed garlic,

a few sprigs of thyme or half a teaspoon of dried thyme,

2 cups dry red wine or natural unsweetened grape juice,

up to one liter of bone broth or water (depending on the vessel),

2 tablespoons starch sauce (optional)

Preparation:

To prepare this steak, a heat-resistant pan with higher walls is used, but in its absence, a wide pan can be used to accommodate the size of the thighs in a single layer. It is preferable for the chosen dish to be with thicker walls and bottom, in order to preserve the heat and avoid burning the steak.

The turkey legs, washed, cleaned and wiped beforehand with a paper towel, sprinkle well with salt and pepper.

Put the oil in the pan, and when it heats up, add the thighs. Cook the thighs over medium-high heat until the skin takes on a golden-brown crust (approx. 5-6 minutes), then turn to the other side for another 5 minutes. If the oil gets too hot, the temperature is reduced to medium.

Remove the thighs from the pan and set aside in another bowl.

Meanwhile, the oven is preheated to 135 C.

Put the pan on the fire again and add the onion, carrot, celery and pepper, stirring constantly, to penetrate evenly and avoid excessive frying.

When they are almost ready, add the crushed garlic, thyme and rosemary.

After the herbs have left their aroma, add the wine or grape juice and continue to boil for about 5 minutes, until the wine is reduced by half.

Add the bone broth or water, and when it starts to boil, place the turkey legs over the bed of vegetables, taking care that the upper part of the skin remains uncovered by the liquid.

The dish with steak (uncovered) is put in the oven and left to cook at low temperature, until the meat penetrates and the sauce decreases, and the skin on top acquires a slightly brown color. Depending on the oven, it can take up to 2 hours.

When ready, carefully remove the thighs from the bowl with a large spoon with holes and place them on a plate.

An extremely delicious and aromatic sauce can be prepared from the liquid and boiled vegetables left in the bowl. Strain excess liquid through a sieve. If too much fat rises on top, it can be removed with a spoon.

The vegetables are crushed and passed through a sieve or processor. After the vegetables turn into a fine paste, add little by little the strained liquid, until you bring the sauce to the desired consistency.

You can also thicken the sauce with starch. Put the sauce on low heat, and when it starts to boil, add 1-2 teaspoons of starch dissolved in water. The sauce is still boiling until it thickens.

Season the sauce with salt and pepper if needed and serve hot with the steak. We wish you good luck!


Cake with orange juice

Orange juice is tasty and healthy and can also be used in the preparation of orange juice cake!

1. For the countertop, mix the yolks with the sugar (mix very little, not to melt the sugar, the mixture should remain fluid). Add the oil, a little, and mix to blend.

2. Then add the flour mixed with cocoa and baking powder. Then the beaten egg whites are incorporated very easily. Put the dough in the pan greased with oil and lined with flour. Bake in the preheated oven until the toothpick test passes (about 25 minutes), then leave to cool in the pan.

3. For the cream, rub the butter with the sugar until it becomes a foam, then add the cheese, vanilla essence and mix until well blended. The cream thus obtained is spread on the cooled countertop and refrigerated.

4. For the icing, prepare the pudding according to the instructions on the envelope, only put orange juice instead of milk. Stir over high heat until thickened. Allow to cool, and when it is just a little warm, add over the cream. Leave the cake to cool until the icing hardens.


Ingredients

Step 1

Shrimp with orange juice

Heat the pan over medium heat, add the butter and oil. After the butter has melted, add the shrimp. We can put the shrimp frozen if we want more sauce, or we can defrost them beforehand and keep them in a sieve, to drain them well.

Saute the shrimp for 3-4 minutes or until it changes color and turns pink. Add the wine and orange juice. Let it cook over medium heat for 3-4 minutes. Add salt and pepper to taste, and at the end add the garlic passed through the press, the finely chopped greens and let it simmer for another 1 minute.

This recipe is recommended by Teo Rogobete.

What you need to know about the recipe: If we use frozen shrimp, there will be a lot of sauce left that we can cook with rice pasta or our favorite pasta. Remove the cooked shrimp with a whisk and fry in the remaining sauce, the pasta, after they have been cooked beforehand. Then, at the end, add the shrimp. If we use thawed or fresh shrimp, we will have less sauce and it will be more concentrated. We can serve it with toast or croutons.

We cook shrimp in the shell (shell) because it brings an extra flavor and aroma to the recipe. In addition, it protects the meat of shrimp, which will remain tender after cooking. If you choose to peel shrimp before cooking, do not throw away the shells you can use to make a delicious soup with seafood flavor. Either way, leave the shrimp tail to make it easier to grab.