- 300 GR TWISTED PASTE
- 500 ML MILK
- 5-6 SPOONS OF SUGAR
- 3 VANILINATED SUGAR ENVELOPE
- THE SPOON OF ORANGE SHELL SHELL
- A SALT POWDER
Preparation time: less than 30 minutes
RECIPE PREPARATION Twisted with milk and oranges:
Put boiling water in a pot. When the water boils, add salt and pasta. Let it boil until it becomes milky water, when they have boiled (I have a little secret to try the pasta if they are boiled) drain the water. and put the milk, then put the sugar, grated peel, vanilla sugar and let it boil until it boils, two milk. Twists can be eaten hot and cold.
Pancakes with apples and vanilla sauce
Pancakes made from milk and flour, filled with apples and served with vanilla sauce on top
Pancakes with jam
Pancakes with jam, prepared with milk and eggs, packed in four or rolled and powdered with vanilla flour
Pancakes with vanilla sauce
Pancakes with vanilla sauce, cottage cheese and raisins, flavored with lemon peel
Pancakes stuffed with seafood
Pancakes stuffed with a mixture of seafood with onion, cream, parmesan, butter and dill
Pancakes with stuffed mushrooms
Recipe for pancakes with mushrooms stuffed with chicken, carrots, white and red onions and greens, seasoned with sage
8 Recipes for Milk Orange Juice - Benefits and How to
Orange juice can be the most consumed beverage in restaurants. This is the most traditional juice in many regions of Brazil and is always ready to have breakfast for soft drinks.
It is true that orange is always a great variety of fruit for consumption, either in nature or for the preparation of juices, because it provides a large amount of vitamin C, directly helping to strengthen the immune system and prevent colds and flu. With these sudden changes in temperature, no one wants to be sick, right?
But vitamin C is not the only benefit of this fruit, orange is also rich in fiber and can help a number of needs of the body.
How about making orange juice with milk to give that energy for your day? It is a quick and easy to prepare option that takes a few ingredients.
Below are recipes that can incorporate other fruits or even vegetables, such as carrots. You can use your favorite milk for cooking, such as almond milk, nuts, rice or others. Drink ice cream and, in a short time, benefit from all the properties of the recipes!
1. Recipe for orange juice with milk
- 2 1/2 cups orange juice
- 2 1/2 cups skim milk
- sweetener to taste
- 5 ice cubes.
Squeeze the orange juice, pour the juice through a sieve. Beat in a blender with ice cream, sweetener to taste and ice cubes. Continue serving.
2. The recipe for orange juice with milk and apple
- 200 ml of natural orange juice
- 100 ml of skim milk
- 1 seedless and peeled apple
- 1 tablespoon flax seeds
- 1 tablespoon culinary sweetener.
Beat all the ingredients in the blender and then serve with ice cubes.
3. Orange juice recipe with milk and bananas
- 8 oranges
- 2 small bananas
- 1 glass of skim milk
- mint leaves
- sweetener to taste.
Gather the oranges and mix in the blender together with the banana, cold milk and mint leaves. Sugar to taste. Continue serving.
4. Orange juice recipe with milk and mint
- 2 1/2 cups orange juice
- 2 1/2 cups skim milk
- mint leaves to taste
- sweetener to taste
- 5 ice cubes.
Squeeze the orange juice, pour the juice through a sieve. Beat in a blender with icing milk, mint, sweetener and ice cubes. Continue serving.
5. Orange juice recipe with milk and ginger
- 4 ripe oranges
- honey to taste
- 6 ice cubes
- ½ cup of skim milk
- 300g shredded ginger without shell.
Wash the oranges and ginger in running water. Bake the oranges and cut into small cubes. Unwrap the ginger and pass the grill, then put them in the blender and beat the milk well. Then add the honey and ice cubes. Serve!
6. Orange juice recipe with milk and lemon
- 4 medium apples
- 1 lemon
- 120 ml of orange juice
- ½ liters of skim milk
- 2 tablespoons sweetener powder.
Peel an apple, grate it and squeeze the juice out of the lemon and orange. Be careful to throw away the seeds. Then add all the ingredients in the blender. Beat well until soft. Coe and sugar. Serve.
7. Orange juice recipe with milk and carrot
- 2 cups orange juice
- 1 cup chopped carrot tea
- 1/2 cup frozen skim milk.
Beat all the ingredients in the blender until a smooth juice is obtained. Then serve if you want to add ice cubes and sweetener.
8. Orange juice recipe with coconut milk
- 3 cups of orange tea
- 1 glass of coconut milk
- 1/4 cup lemon juice.
Beat all the ingredients in the blender and serve well with ice cubes.
Not everyone is lucky enough to marry a nutritionist, is there? Well, the revocation of Ivete Sangalo captivated her husband, who transformed the singer's diet, who identified some defects that compromise the balance of his body. She creates energy on stage, and for this, food has become the secret for Ivete to have more health and mood to reconcile the singer's life with her mother. Tips and experiences
Have you ever considered making and eating a delicious vegan lemon pie over the weekend? How about preparing this pleasure to surprise the whole family? They will definitely love the flavors! Below are 10 recipes for vegan lemon pie, which means they take substitutes instead of animal ingredients. The texture is similar to
Rice with milk and orange syrup
Boil the rice in water for 2 minutes, stirring constantly.
Add the milk and bring to the boil. Lower the heat, cover and simmer for 25 minutes. Don't forget to stir often so that it doesn't stick to the pot.
Allow the rice pudding to cool, then incorporate the chopped almond flakes.
ready orange syrup.
Put the orange juice and peel together with the honey and cardamom in a pot, over low heat. Bring to a boil until reduced by half. Strain the syrup and pour it over the rice with chilled milk.
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Orange jam with lemon traditional Italian recipe
Orange jam with lemon traditional Italian recipe. How to make a jam recipe with slices of orange and lemon? How much sugar is added to the jam? How much citrus jam is boiled? Recipes with oranges. Canned fruit recipes.
I am a big fan of orange jam and I like to use it for both sweet dishes (cakes, cakes, cakes) and salty ones (cheese platters, duck or goose steak, etc.). The classic jam has large pieces of fruit in honey-thick syrup. Basically we are talking about candied fruit in syrup because the water in the fruit tissues is replaced by sugar by osmosis. Well-cooked jams do not mold (because they do not have the water necessary for the development of mold mycelium) and are stored for 7-10 years, without problems.
I received this orange jam recipe from my dear friend Claudia Mengheris who has lived in Italy for many years and is a perfect housewife. I consulted with her about the preparation of this orange jam and she sent me a photo with the recipe for "Conserva di aranci" from the cookbook & # 8222Science in the kitchen and the art of eating well & # 8221 by Pellegrino Artusi (1956 edition). Thanks, Claudia !!
Pellegrino Artusi lived between 1820-1911 and was an Italian businessman and writer. You can read more about him here. His cookbook first appeared in 1891 and has since been reprinted dozens of times to the present day. The covers differ from edition to edition.
I was glad that the recipe for orange jam in the book above is very similar to that of candied candies of oranges and lemons that my grandmothers also made. (see here). It is possible that their recipe from the past came from the same source.
Basically, the fruits are kept in cold water for a few days (which is changed), then drained and boiled with sugar.
Pellegrino Artusi also offers us a formula that is easy to remember: 1/1 / 0.5, ie 1 part fruit, 1 part sugar and 0.5 parts water. Simple! In this case, the oranges are used with the skin and sliced. Not for nothing but the intense aroma of oranges is concentrated in the peel, not in the core. Italians use oranges and lemons from their own gardens, but we also have organic oranges with edible peel.
For those who want a spreadable jam we have the recipe for orange marmalade & # 8211 see here. It is creamy and can be spread on slices of bread, tops or sheets of cakes, cakes, rolls, cookies, etc.
From the quantities below it results approx. 6-8 jars of orange jam with lemon.
How do we prepare the recipe for milk cream with oranges and kiwi?
Put the 4 eggs and the sugar in a bowl and mix for 3-5 minutes, until a foam is formed.
Add sour cream, milk and flour and mix until all ingredients are homogeneous.
We put the composition in a heat-resistant vessel.
We cut the fruits into rounds and place them over the composition.
We can put it in a large bowl like I did or in several small heat-resistant bowls.
We put the heat-resistant vessel in a tray, in which we pour 1 liter of water.
Baking fruit milk cream
Put 185 degrees Celsius in the preheated oven for 45 minutes.
It is a delicious dessert, easy to make, for children and not only!
The recipe and photos belong to Alexandra Chitas and participate with this recipe in the Great Winter Contest 2019: cook and win
If you like it, share it with your friends!
For the dough:
130g old cough
1 sachet of dry yeast Dr. Qetker
3 tablespoons oil
200ml warm milk
½ teaspoon salt
Shaved peel from an orange
30g melted butter to grease the dough sheet
For greased shells:
Raw sugar for sprinkling on top
Method of preparation:
I prepared the dough in the bread machine. I put the ingredients in the tub, in the following order: warm milk, yeast sachet, caster sugar, eggs, grated orange peel, oil, flour and salt. I left it to knead and leavened for a total of 1 hour 30 minutes.
If you don't have a bread machine (I wholeheartedly recommend you to buy one, it makes your work a lot easier, it kneads and leavens the dough very well, and it has other functions that help a lot) you can knead the dough by hand. Put the ingredients in a larger bowl in the following order, flour, yeast, caster sugar, milk, eggs, oil, grated lemon peel and salt, knead the dough for 20 minutes, then leave it to rise covered with a clean towel, in -a warm place.
Here is the dough that leavened very nicely.
After leavening, we pour the dough from the tub on the work surface, which we powdered with flour. Spread the dough in a rectangular sheet with a thickness of 0.5 cm.
Grease the dough sheet with butter, which we melt beforehand in the microwave (leave it to cool a bit after melting).
After we greased the dough sheet, we start to roll it for a long time.
After obtaining the roll, cut it into 12 equal rounds.
We take each round and start to form a string from it.
After we get the string from the dough, we start rolling it like a snail shell.
We line a tray with baking paper and put the shells in the tray (I put 6 pieces in a tray, so that they can grow and not stick to each other). Let them rise for 1 hour.
After 1 hour, grease the shells with the mixture of yolk and milk.
Sprinkle raw sugar on top and put them in the oven, on low heat and then medium, for 25-30 minutes, until they bake and turn golden.
After they are baked, take them out on a wire rack or chopper and cover them with a towel to keep them soft. Serve both hot and cold, next to a cup of coffee or a glass of milk or plain. They remain very good the next day.