Choco Orange Smoothie

Chocolate and orange combination is a match made in heaven. It is not as popular as chocolate and cherry or chocolate and raspberry, but it’s definitely not behind in taste. This smoothie can be used as a dessert if made a bit thick like mousse. Cacao (raw chocolate) is an excellent source of magnesium and vitamin C, high in antioxidants, and good for your heart, brain, and teeth. It also contains nature’s feel good chemical, the amino acid tryptophan. Oranges are also high in vitamin C, and a good source of potassium, folate, and vitamins A and B1.

Serve     2
Preparation time :                      3 minute
Cooking time:                            3 minute


Ingredients:

Orange:                              2 small
Chocolate:                         20 grams (chopped) Substitute-Drinking chocolate
Soy Milk:                           1 cup
Honey:                               2 tablespoon

Method:
1) Peel oranges and chop chocolate.
2) Put all the ingredients in a blender until smooth.
3) Pour in to glasses and serve cold.

BON APPETIT..

Mint Orange Smoothie

This is a great refreshing drink for all the orange lovers and fun way to cool off. A low-calorie, healthy smoothie. It is perfect post-workout thirst quencher or mid-afternoon snack. Oranges, like most citrus fruits, are a good source of vitamin C.

Serve       2

Preparation time:        2 minutes
Cooking time:            2 minutes

Ingredients:

Orange:                    1 small (peeled and frozen)
Vanilla ice cream:     1/2 cup
Orange Juice:           1 cup
Mint:                        5-7 leaves (few for decoration)

Method:

1) Peel the orange and keep it in fridge for 30 minutes.
2) Add all the ingredients and blend it in a blender till smooth.
3) Pour this in two glasses and serve it with mint garnish on the top.

BON APPETIT...

Whole Orange Chocolate Cake

This Dense, dark, devilishly delicious cake will be gone even before you can think of keeping it. This yummy cake it made using whole orange. Yes you are right whole orange, no wastage expect few seeds. An amazing recipe with the goodness of orange and chocolate. You can have this with your tea or coffee any time of the day.

Adapted minimally from bbcgoodfood.com

Preparation: 40 minutes
Cook time:   1 hr 20 minutes

Ingredients
Seville orange:                      1 medium
Butter:                                  For greasing
Milk Chocolate:                    50 grams (broken into pieces)
Eggs:                                    3 medium
Sugar:                                   1 cup
Sunflower oil:                        1/2 cup
Cocoa powder:                     2 tablespoon
Plain flour:                             1 cup
Baking powder:                     2 teaspoon
Vanilla Essence:                     1 teaspoon

For Icing:
Plain white chocolate:             100 grams (Broken into pieces)
Double cream:                        2 tablespoon

Method:


1) Pierce the orange with a skewer or a sharp knife. Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let it cool.
2) Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a  round cake tin.
3) Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
4) In a large bowl, lightly beat the eggs, sugar and oil.
4) Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate.
5) Sieve in the cocoa, flour and baking powder in separate bowl. Mix well to the liquid mixture and pour into the tin.
6) Bake in the centre of the oven for 35-40 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 25 minutes and cover with foil if it is browning too much.)
7) Allow to cool for 10 minutes in the tin, then turn out on a wire rack to cool completely.
8) To make icing, put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, and then stir until smooth. Or just microwave it for 1 minute and mix well. Set aside until firm enough to do icing over the cake - up to 5-7 minutes.
9) Transfer the cake to a serving plate. Using a icing cone make your pattern over the top. You can also decorate with strips of candied orange peel.

BON APPETIT..

Italian Orange Polenta Cake

Polenta is coarsely or finely ground yellow or white maize used as a foodstuff. It is cooked by boiling to a paste in water or a liquid such as soup stock, and may be eaten with other ingredients. After boiling, it may be baked, fried or grilled; leftover polenta is often used this way. Polenta is originally an Italian word, derived from the Latin for hulled and crushed grain, especially barley-meal; maize was not cultivated in Europe until the early 16th century. It also comes from the same base as "pollen".
This cake is moist with a pleasantly crumbly and grainy texture; try these cake recipes using popular Italian ingredient polenta/ cornmeal. Give your sweet tooth an Italian flavour with this moist, golden, shiny and fruity polenta cake.

Ingredients:

All purpose flour:                     1 cup
Polenta/ corn flour:                   3/4 cup
Sugar:                                      1 cup
Butter:                                     4 tablespoon
Vegetable oil:                          1/4 cup
Vanilla essence:                       1 teaspoon
Orange zest:                            2 tablespoon
Fresh Orange Juice:                 1  cup
Egg:                                         3 medium
Baking powder:                       1 tablespoon

Method:
1) Preheat oven to 180C. Line the base and sides of a round 23cm cake tin with baking parchment.
2) Cream the butter, oil and sugar (1 cup leaving 4 tsp for glaze) together until light and fluffy using a whisk.
3) Add the eggs one at a time and mix thoroughly.
4) Sieve all the dry ingredients together in a separate bowl.
5) Add all the dry ingredients and the zest.
6) Add half a cup juice to the mixture.
7) Transfer the mixture to the tin, spread evenly, then cook for about 35 mins or until a skewer inserted into the centre of the cake comes out clean.
8) Remove from the oven and turn out onto a wire rack to cool.
9) To make the glaze, put the remaining juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow cooling.
10) Drizzle the orange glaze over the top of the warm cake. Serve with cold vanilla ice cream.

BON APPETIT....