2 oranges, sliced about 4-5mm thick 125ml water 125ml sugar 2 cardamom pods
Pour the water, sugar and cardamom pods into a small saucepan set over medium-high heat. Stir the mixture until the sugar has dissolved. Now add the orange slices, bring to a simmer and cook for 45 minutes. Place the orange in a glass container and pour the syrup over. Serve with ice cream, citrus desserts, sponge cake and roast chicken or duck.
1kg carrots, peeled 60ml butter, cubed grated zest of one orange 2 + 2 oranges 125ml brown sugar 30ml thyme leaves 30ml pumpkin seeds
Fill a saucepan with water, add the carrots and bring to the boil. Cook for 5-6 minutes until almost done – the cooking time will of course depend on the size of the carrots. Drain and pat dry with a tea towel. Place a pan on medium-high heat, add the butter and wait for it to melt. Now add the orange zest, 60ml orange juice and the brown sugar. Stir until most of the sugar has dissolved. Add the carrots to the pan and season with salt and pepper. Cook, stirring occasionally, until most of the liquid has evaporated and the glaze is shiny and thick enough to coat the carrots – between 5 and 10 minutes. Watch the carrots in the glaze and regulate the heat – they burn easily. Peel and slice the other two oranges and arrange the slices on a serving plate. Place the carrots on top of the orange. Drizzle over any glaze in the pan, scatter the thyme leaves and pumpkin seeds over and serve with a smile.
These biscuits do not look like much but they are soooo good! They have a wonderful snap and the chopped chocolate adds a sharp and delicious chocolatey fabulousness!!
125g butter 175g caster sugar 225g flour 10ml baking powder 80g dark chocolate, finely chopped BUT NOT SHAVED the grated zest of 2 oranges 15ml fresh orange juice
Preheat your oven to 180℃ and line two baking sheets with baking paper. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat together on high speed. The mixture should be fluffy and airy. Remove the bowl from the mixer and sift the flour and baking powder into the bowl. Stir together. Add the chopped chocolate, orange zest and orange juice to the mixture and mix together with a spatula. Flour a work surface and roll the dough to a 0,5cm thickness. Cut out with a biscuit cutter of your choice and place on the prepared baking sheets. Bake the biscuits for 20 minutes. Remove the baking sheets from the oven and leave the biscuits on the sheets for 5 minutes before cooling it completely on a cooling rack. Store the biscuits in an airtight glass jar.
This is one of my favourite French desserts and really easy to make. Make the crêpes the day before you need them and simply reheat them in the orange-caramel-syrup before serving.
Crêpes: 750ml cake flour 2,5ml baking powder 5ml salt 500ml milk 250ml water 125ml sunflower oil 4 eggs
Orange sauce: 45ml caster sugar 250ml orange juice the zest of one orange 5ml lemon juice 15ml brandy 50g butter, cubed
For the crêpes: Add the flour, baking powder and salt to the bowl of a stand mixer fitter with the whisk attachment. Whisk the milk, water, oil and eggs together in a separate wide-mouthed jug. Turn the mixer on to a low speed and add the liquid ingredients in a very thin stream. Keep whisking and pouring until all the liquid has been added. Turn the mixer on to a higher speed and whisk for at least two minutes. Remove the bowl from the mixer, cover with plastic wrap and allow to stand for 1 hour. Heat a crêpe pan/frying pan until hot. Add a small amount of vegetable oil and swirl it around the pan. Pour the oil out and put the pan back onto a medium-high heat. Spoon a ladle-full of the batter into the pan and cook until small holes appear over the entire surface of the crêpe. Flip the crêpe and cook for 1 minute on the other side. Slide the cooked crêpe onto a plate and continue baking the rest.
For the orange sauce: Tip the caster sugar into a non-stick frying pan on medium to low heat. Allow the sugar to melt without stirring it. You want the sugar to turn a caramel colour without burning it – watch it like a hawk and do not walk away from it! Take the pan from the heat when the sugar is brown enough and add the orange juice, orange zest, lemon juice and brandy. Return the pan to a very low heat. Do not panic if the sugar has seized, continue heating over a low heat and stir lightly until the sugar has dissolved completely. Now start adding the butter, one or two cubes at a time while stirring constantly. Keep going until you have incorporated all the butter. Bring the mixture to the boil, turn down the heat and simmer until the sauce has thickened slightly and has a lovely gloss to it.
Fold each crêpe into half, and then fold it again so that you have a more-or-less triangular shape. Gently slide the folded crêpe into the pan and spoon the sauce over it. Serve immediately.
These cakes are like little jewels of chocolate and orange that explode in your mouth. This is an easy dessert when you are entertaining friends and want to impress.
Orange syrup: 200ml sugar 200ml water zest from one orange
For the cake: 320g De Villiers Chocolate: orange and vanilla, 70% dark or any other dark chocolate 250g butter, cubed 300g brown sugar 5 eggs 100g cake flour 100g self-raising flour 30ml orange liqueur or brandy
For the orange syrup: Strip the zest from the orange with a vegetable peeler. Put the strip of zest flat onto a chopping board and slice into needle-wide strips with a sharp knife. Cut all of the zest into these needle strips. Put aside. Add the sugar and water to a small saucepan and place on a high heat. Stir the mixture until all the sugar has dissolved. DO NOT stir again. Add the zest-needles to the mixture and bring the mixture to a boil, FOR ONE MINUTE. Take the saucepan from the heat and set aside to cool.
For the cake: Preheat your oven to 160℃. Grease 12 small baking moulds or a 12-hole standard muffin tin. Chop the chocolate. Melt the chocolate in a heatproof bowl over a saucepan with simmering water. Stir every now and then until all the chocolate has melted and the mixture is completely smooth. Remove from the heat and put aside. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar until light and fluffy. Turn the mixer down to a medium speed and add the eggs one at a time, waiting for each to be incorporated. Turn the mixer to its lowest speed and add the slightly cooled chocolate, liqueur and flour. Scoop the batter into the prepared mould and bake for 30 minutes. Remove the cakes from the oven. Cut the cakes flush with the moulds you baked them in while still very warm. This will leave you with a flat surface to stand the cakes once you plate them. Spoon about 20ml of the cold syrup onto the cut-side of the warm cakes. Remove each cake from the mould (stand them up – the way you will serve them) and spoon the rest of the orange syrup over. Serve slightly warm or at room temperature.