January is the season of the sour oranges or Seville oranges so it is the right time to make your orange marmelades. I found this recipe on the latest Thermomix newsletter for the UK and Irish customers and even though there are a lot of steps and waiting times, it is quite easy to follow and will yield excellent results. I had never made proper orange marmelade before but this promises to become a staple in our family!
Source: UK & Ireland Thermomix newsletter
350-370g Seville oranges or any bitter/sour oranges (I used 420g or 4 small oranges)
1 lemon (I omitted)
900g granulated sugar (I used jam sugar for a solid set)
- Pour the water in the TM bowl and close the lid. Place the oranges and lemon in the Varoma dish and place on top of the lid (without the measuring cup). Steam for 40min/Varoma/speed 1 or longer until they start to look as if they are collapsing. Leave the steaming water in the bowl.
- Remove the Varoma and set it on the upturned Varoma lid to catch the drips. Leave uncovered for about 40 minutes to cool. When cool enough to handle, cut in half and scoop out the flesh, juice & pips with a tablespoon and add to the reserved steaming water. Set aside the skins to dry out a little.
- Cook the steaming water + orange/lemon pulp for 15 min/Varoma/speed 1, replacing the measuring cup with the internal basket to reduce.
- Blend everything 2min/speed 10 until smooth (this is not a classic way to make a marmelade but will give a really good set because you are keeping the seeds and tastes equally as delicious as the traditional method). Pour out and set aside, then wash and dry the TM bowl.
- When the bowl is cool, put the orange skins in and Turbo pulse very briefly 3 times to chop. Repeat with one or more brief pulses if you wish to have a finer cut or cut the skins by hand if you want a thick cut. Tip out the peel and reserve.
- Weigh in the reserved thick pulpy liquid from step 4, topping up with water to 750g. Add the sugar and reserved chopped peel.
- Cook 20 min/100C/speed 1, measuring cup OFF and internal basket on the lid. If the mixture boils up onto the lid, increase to speed 2 and decrease the temperature to 90C until the bubbles recedes, then bring back to 100C.
- Test for set by standing the TM bowl on the countertop; gently tip towards the spout (without pouring out the marmelade) and stand the bowl upright again – if the mixture is sticky on the side of the TM bowl and bits of rind are sticking as well, you are at setting point. If not yet done, cook 3 min/Varoma/speed 1, with internal basket instead of the measuring cup and alternating the temperatures as per step 7. Repeat setting point test and add further cooking if necessary. Marmelade may take longer to reach setting point on a wet rainy day.
- To ensure the rind doesn’t float to the top of the jar, allow the marmelade to cool for 10 minutes before potting in warm sterilised jars (to sterilise your jars, bake them 10 minutes at 150C). Cover immediately, turn upside-down (this will seal the air to remove any remaining bacteria) for 10 minutes then turn back upright and leave to cool completely.
Crepes Suzette are a classic in French cooking. I remember having it served once at a restaurant in Paris and it was quite a show! The waiter arrived with his trolley at the table and poured an orange/caramel sauce over pre-made pancakes in a copper fry pan on a hob. He would toss the pancakes in the sauce and when it was heated enough, he added some Grand-Marnier and proceeded to flambé the whole lot. The version of the recipe I will propose today is much simplified and doesn’t require the flambé part but is as tasty as the original. I found the recipe in Pascale’s blog “C’est moi qui l’ai fait” and since Saturday is Chandeleur day (pancake day in France), this is the perfect time to post it!
Source: C’est moi qui l’ai fait
55g liquid caramel*
150g orange juice (juice of 2 oranges)
2 tsp cornflour
2 tbsp Grand Marnier
- Cook your pancakes and keep them warm in a plate sitting on a pan of simmering water (use a piece of foil folded on itself like a cigar to place on the edge of the pan, under the plate to let the steam out) and covered with foil.
- *If you don’t have liquid caramel, make it yourself: put 500g white sugar, 125ml of water and 1 tbsp of white wine vinegar in a saucepan stir and put on high heat. Leave to brown without stirring, just tilt the saucepan around to heat evenly. Meanwhile, boil 250ml of water in the microwave or on the stove.
- When the caramel is smoking and amber colour, add the boiling water little by little very carefully as there will be projections. Continue cooking for 1 minute. Leave to cool and transfer into a glass bottle. This caramel will stay liquid even cool, so you can keep it for a long time in your cupboard.
- To make the orange sauce:
- Thermomix version: place the liquid caramel, the orange juice and the cornflour in the bowl. Place the butterfly whisk in the bowl. Cook 2 min 30/90C/speed 3.
- Cook a further 30 sec/60C/speed 2 while adding the butter through the hole.
- Add the Grand Marnier and stir 10 sec/speed 2.
- Tip out into a bowl and let it cool down to thicken a bit.
- Non Thermomix version: in a fry pan, whisk the orange juice, caramel and cornflour. Turn on the heat to medium high and whisk until it starts boiling.
- Then, turn down the heat and add the knobs of butter while continuing whisking.
- Take out of the heat and add the Grand-Marnier.
- Serve the hot pancakes with the sauce poured over or you can place all the pancakes in a fry pan and toss them in the sauce while reheating gently before serving.
- If you want to flambé the pancakes, heat 4 tbsp of Grand Marnier (omit it in the sauce then) in a separate saucepan. When it’s very hot, light a match and place over the alcohol. As soon as it ignites, pour over the pancakes and swirl the fry pan.
- To serve, dust with icing sugar and add a scoop of vanilla ice cream if you wish.
Almost Halloween and the orange colour is almost everywhere, including in our plates lately. The pumpkin season is not so long so let’s make the most of it. It’s a good source of beta carotene (vitamin A), which is great for the skin and hair, so what can be healthier than this fabulously orange soup? Also a great way to use some of my basil herb oil…
Source: Woman & Home magazine, Autumn 2012
20g Olive oil
1 onion, peeled and cut in quarters
300g pumpkin, peeled and cut in chunks
100g sweet potatoes, peeled and cut in chunks
zest and juice of 1 orange
1 garlic clove
1 tsp ground coriander
400g vegetable stock
A few sprig of coriander, drops of cream and basil oil to garnish
- Put the oil, onion and garlic in the TM bowl and chop 3 sec/speed 5.
- Sauté 3min/100C/speed 1.
- Add the sweet potatoes and pumpkin and chop 3 sec/speed 5.
- Add the stock, orange juice and zest and ground coriander and cook for 17 min/100C/speed 1.
- Blitz for 1 min/speed 10. Add more water if it’s too thick until you reach the right consistency.
- Garnish with the cream, coriander leaves, basil oil if using and correct seasoning.
Spring is finally there and it’s great to see the sun and flowers again. Like the Beatles song Here comes the sun says, “it feels like years since it’s been here”! I have a very fitting dessert for a lovely spring weather: an Orange Charlotte. For this, I used the Biscuits of Reims that I made before (and that turned orange through an unfortunate use of colouring) so they actually suit perfectly an orange dessert.
Source: La cuisine au féminin
Serves 4 to 6
5 biscuits de Reims cut in half
4 medium oranges
4 gelatine leaves
- Put the cream in the TM bowl with the butterfly whisk and whisk speed 3, measuring cup off watching very carefully and stop as soon as it looks like it’s sofly whipped on the top. Tip out in a bowl and reserve in the fridge.
- Put the zest and juice of 2 oranges in a saucepan with the sugar and boil until reduced by half.
- Meanwhile, put the gelatine leaves in a bowl of cold water to soften.
- When the orange juice has reduced, squeeze out the water from the gelatine leaves and add to the hot orange juice and stir until dissolved.
- Juice the remaining 2 oranges and add to the reduction. Leave to cool until the juice has thickened.
- Add the whipped cream to the cooled orange juice and fold in gently.
- Use a pastry circle of 16cm in diametre (or a small springform tin, bottom removed) and place on the serving dish. Place the biscuits cut side down and icing side against the circle. Pour the orange cream in the centre and wrap the top with cling film with a weight on top to press down the cream mixture (like a plate with something on it).
- Leave in the fridge for at least 2 hours to set.
- Decorate with orange segments before serving.
Sorry for posting this late, I was travelling to France yesterday…
Recipe number 4 from the Panier Gourmand is the Orange marmalade. I love making fresh orange juice in my Thermomix. I put the whole orange cut in chunks in it and mix with a bit of water and ice cubes and sieve the content of the bowl to get the juice. But the real beauty is that you DON’T throw away the orange bits left over in the sieve. Oh no, you re-use it to make this yummy orange marmalade.
(Source: Fast and Easy Cooking)
Pulp, pips and skin from 4 oranges used to make orange juice
Same weight of sugar
- Weigh the orange pulp that is left after sieving the juice out
- Add that weight in sugar to the bowl (for a firmer marmalade, use jam sugar)
- Cook in the Thermomix for 14 to 17 min/100C/speed 1.
- Test the marmalade is set by scooping a little marmalade with a teaspoon and let it cool down. If it is thick and wrinkles when pushed up with the finger then it’s set. Otherwise, add 3 more minutes /100C/speed 1.
- Pour into sterilised pots, seal and keep in a fridge once open.
This recipe was proposed by Christalie and I twisted it a bit as I had some orange marmalade in the fridge. I love the chocolate and orange association and the banana makes those cakes very moist. I actually made the marmalade with the Thermomix and I will post the recipe shortly but you can of course use shop-bought marmalade.
Makes about 12 small muffins or 8 big ones
100g light muscovado sugar (or demerara sugar)
25g dark cocoa powder (like Bournville)
1 tsp baking powder
1 pinch of salt
100g chocolate chips
- Preheat the oven at 180C
- In the TM bowl, put the butter, sugar, cocoa powder, eggs and the banana cut into chunks and mix 3 to 5 sec, speed 8
- Add the flour, baking powder and salt and mix 10 sec, speed 4
- Add the chocolate chips and mix for 10 sec, speed 1
- Pour about 2 tablespoons of the chocolate mixture in each muffin case.
- Put 1 or 2 teaspoons of orange marmalade at the centre and add 2 or more tablespoons of the chocolate mixture on top until 3/4 full
Add the marmalade at the center of the muffin
- Bake for 25 minutes.
Top up with muffin mixture before baking on the oven for 25 min.