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Recipe for preparing papanasani with orange sauce

Recipe for preparing papanasani with orange sauce

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Papanas preparation recipe

In a bowl, mix the cheese with the eggs and the powdered sugar.

Then add grated lemon peel, rum essence, baking powder, and finally flour in the rain.

Mix well by hand until you get a homogeneous dough (if you fry them you can make the dough softer and put them in the pan with a spoon).

We leave it in the fridge for about 15 minutes.

Take an oven tray and cover it with a little margarine, then place some baking paper in it.

We wet our hands a little with water, break the pieces of the papanasi composition and form them.

We place them in the tray and put them in the hot oven.

Leave them at a suitable temperature until they turn brown (20-25 minutes).

When they are ready, take them out and let them cool.

Orange sauce:

Put in a small saucepan, the sugar together with the vanilla sugar, caramelized (do not let it burn much, but just to catch a light golden color).

Add the butter and mix well until it melts.

Then add the juice of a squeezed orange and lemon juice.

Let it simmer until it thickens a little, and add the orange peel.

Let it boil for another 3-4 minutes and take the pan off the heat.

Let the sauce cool.

Place some papanasi on a plate, pour a little orange sauce on top and serve.


Festive appetizer: shrimp in orange sauce

Description: why not surprise the guests with a spectacular presentation of appetizers. The orange sauce can be poured into martini glasses, and the pink shrimp can hang on their edge like a straw. It's a guarantee that you'll get a spectacular effect.

Clean the shrimp and make sure the tail remains intact. Leave them for almost 3 minutes in a pot of boiling water until they become pink and are almost soft.

Mix all the liquid ingredients in a bowl and add the grated orange peel. Refrigerate for 15 minutes.

Serve the sauce in wide-mouthed glasses, decorated with shrimp edges.

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Ingredients for Orange-flavored Shit, simple recipe

  • 300 ml orange juice (I used a freshly squeezed juice that I passed through the sieve to separate the pulp from the juice)
  • 100 ml water
  • 200 g sugar
  • 120 g cornstarch

4 pieces of salmon
1 orange
2 cloves garlic
Orange sauce
3 large oranges
50 g sugar
1 cube butter
1 teaspoon lemon juice
1 tablespoon starch

Wash the fish and wipe it with a kitchen towel. In a bowl, mix the squeezed orange juice, salt, pepper, cleaned and finely chopped garlic, add the salmon pieces, cover and leave for 1 hour in the refrigerator.
Heat the grill pan (grease it with a little oil) and fry the salmon pieces on both sides (about 3-4 minutes each side).
Orange sauce
Meanwhile, clean the oranges and grind them with a blender or juicer,
Put the juice in a kettle, add the sugar and bring to a boil over low heat (take the foam formed during boiling).
Add 1 teaspoon of starch dissolved in a little juice (off) or water.
Let it simmer until you get a thick sauce, finally add the butter, lemon juice and mix until smooth.
Place the salmon pieces and add the orange sauce on top

Try this video recipe too

How to prepare pork tenderloin with orange and raisin sauce

How to prepare orange sauce. Grate the peel of 3 oranges and squeeze the fruit. The obtained juice is put in a bowl and the raisins are added, it is left to soak. The powdered sugar is left to dilute in 50 ml of water, put on the fire, then add the grated orange peel, mix well for a minute, then let it boil gently for 10-15 minutes. (small fire)

Pork tenderloin fry in oil on both sides (if it is too big, cut it in two). We take it out and put it on a tray. Add in the pan the pork tenderloin, the carrots (sliced), the finely chopped onion, the orange sauce, the cumin and the candied orange peel. Add salt and pepper to taste. Cover the pot, and put it in the oven over low heat until everything penetrates. The fillet is served hot with orange sauce.

Ioana Tecsa recipe: tagliatelle with lobster and orange sauce

The lobster is cut in half lengthwise and the bag is removed from its head (this is the lobster's stomach) and thrown away. Carefully remove the tongs and boil them in boiling water for 6-7 minutes.

Grease the lobster halves with olive oil, season with sea salt and freshly ground pepper, then place on the grill with the side cut down and press with a lid. After 5 minutes, turn the lobster, grease it with butter, sprinkle with garlic and sprinkle with a little lemon juice, then turn it again and leave it on the fire for another 5 minutes, then another 5 minutes on the shell side.

Meanwhile, in the water where the lobster tongs were scalded, the pasta is boiled. To be able to remove the meat from the tongs, a schnitzel hammer is used. Finely chop the meat and fry in olive oil, along with onions and tomatoes, then quench with a little brandy and cover with sour cream, season with salt and pepper and cook for 2-3 minutes, then add the pasta.

Tagliatelle is served with grilled lobster and orange sauce (50 g butter / orange juice / 50 ml brandy / salt, all mixed and cooked over low heat).

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Recipe for preparing papanas

700 gr creamier cottage cheese, 2 eggs, 1 tablespoon semolina, 8 tablespoons sugar, 2 teaspoons powdered sugar with vanilla pods, 1 baking powder, grated lamiae peel, grated orange peel, 350-400 gr flour, oil for frying, 300 gr strawberries, 1-2 tablespoons sugar, powdered sugar

Difficulty: Average | Time: 1h

Dressing recipes and salad dressings that do not sabotage your diet

Salads are extremely healthy, but they can also be very tasty if we know how to season them with the right dressing. A mistake that many of us make, however, is to use dressings (sauces) with a high caloric density, such as those based on mayonnaise or other fatty sauces.

If you prepare a healthy dressing, not only will you keep your figure, but you will also benefit from the nutrients it provides.

Here are some healthy and very tasty dressing recipes that you can prepare with 100% natural ingredients:

Lemon dressing recipe

  • 2 bunches of green basil
  • 4-5 strands of green rosemary
  • 5 bundles of green parsley
  • 4-5 strands of green sage
  • 80 ml lemon juice
  • 80 ml lime juice
  • 80 ml orange juice
  • 200 ml olive oil
  • 1 pinch of salt and one of pepper (to taste)
  • 1 teaspoon agave syrup (or other natural sweetener, as desired)

Over the finely chopped greens, add the rest of the ingredients, and at the end, add salt and pepper. Keep cool.

Chimichurri dressing recipe

  • 5 bundles of green parsley
  • 1 bundle of green oregano
  • 3 cloves garlic
  • 15 ml balsamic vinegar
  • 1 pinch of salt
  • 50 ml olive oil
  • 1 chilli powder (to taste)
  • 1 cumin powder (to taste)

Finely chop the greens, over which add the garlic, olive oil, vinegar and spices. Keep cool.

Mexican dressing recipe

  • 5-6 juicy tomatoes
  • 80 ml lemon juice
  • 150 ml cold pressed olive oil
  • 1 chili knife tip
  • 1 coriander knife tip
  • 1 pepper knife tip and one salt knife (to taste)
  • peel from 1 lime
  • 1 knife tip licorice powder

Mix the tomatoes, oil, juice and lime peel in a blender / robot until smooth. At the end, season with chili, coriander and licorice powder, then season with salt and pepper. Keep it cold.

Yogurt-based dressing recipe

  • & frac34 cup of Greek yogurt
  • 1 clove garlic, chopped
  • & frac14 cup finely chopped parsley
  • & frac14 onion, chopped
  • 1 teaspoon salt
  • & frac14 teaspoon black pepper
  • 2 teaspoons dijon mustard
  • juice from & frac12 lemon & ndash around 2 tbsp
  • & frac14 cup of whipped milk (can also be kefir)

Put all the ingredients in a jar, which you will then shake well. Put the jar in the refrigerator and let it cool for about 30 & ndash 60 minutes.

Avocado dressing recipe

  • 2 cups low-fat Greek yogurt
  • 2 cloves garlic, grated
  • 3 tablespoons finely chopped green onions
  • 2 teaspoons dehydrated parsley
  • & frac12 teaspoon black pepper
  • 1 tablespoon of vinegar
  • 1 avocado passed with a fork

Put all the ingredients in a bowl and mix well, then leave to cool for about 30 minutes. You can then add it to the salad.

These dressings can be used for any kind of salad, whether we are talking about a vegetarian salad, or you prefer a salad with grilled chicken breast or a tuna salad. Regardless of the choice you make, the taste of the salad ingredients will be enhanced by the added dressing.

If you want to lose weight, replace a main meal of the day with a salad made from natural ingredients, by yourself. Commercial salads contain sugar, unhealthy sweeteners, but also other ingredients that increase your caloric intake and turn them into enemies of your figure, not allies.

How to make these papanasi in the pan & # 8211 recipe for papanasi in the oven?

Composition for papanasi with yogurt

In a large pot I put the yogurt, salt and water and unwrapped them well with a fork. I put the pot on the fire and brought everything to a boil. Then I poured the semolina in the rain and stirred vigorously so that it did not form lumps. I added the vanilla and simmered everything for a few minutes, stirring constantly so that it doesn't stick. The gray boils quite quickly.

I pulled the pot aside and let it cool a bit. Because I worked with huge quantities, I poured half of my portion into a large plastic bowl. I broke eggs (5 pieces) & # 8211 in the picture you see more because it was double the amount. I also grated the lemon and orange peel and added the sugar.

Careful! I added sugar in addition to the recipe for papanas with yogurt because I am going to pour the composition, not to model it by hand. The sugar softens this paste and you will not be able to make balls out of it!

What nice flavors this composition of papanasi has !! A madness. I preheated the oven to 200 C with ventilation (high stage for gas ones). I laid the trays with baking paper and poured the composition. On top I distributed a few pieces of butter and sprinkled powdered sugar. It will form a caramelized crust.

If you like it, share it with your friends!

For those who love recipes with an exotic flavor and are fans of meat combinations of any kind with fruits or sweet sauces, I propose this recipe for chicken in orange sauce. It tastes great.


For the chicken in orange sauce:
1 chicken (1,300g weighed my chicken)
Fresh oranges to get 750ml natural juice
1 large onion
6 cloves of garlic
Salt, pepper and chilly to taste
1 tablespoon thyme
1 bay leaf
30g brown sugar
Frying oil

For the rice garnish with vegetables:
300g rice
Water for boiling rice
420g vegetables (young carrots and peas in a jar)
100g butter
Salt and chilly to taste

Method of preparation:
Wash the oranges and squeeze them to get 750ml of fresh juice

We clean the garlic cloves and put them on the small grater.

We wash the chicken, clean it and cut it into pieces, then drain it.

Heat oil in a pan and add the chicken, which we leave to fry until lightly browned on both sides.

After it has browned, take out the meat in a strainer.

Peel an onion and cut it into small pieces.

Put the onion to harden in the oil left over from the meat frying.

When the onion becomes glassy and slightly browned, add over the onion, the pre-fried chicken.

Pour the orange juice over the chicken, if more liquid is needed to cover the chicken, fill with water.

Season with salt and pepper to taste.

Add thyme and bay leaf.

Then add the brown sugar and season with chilly to taste.

After we have added all the other necessary ingredients over the chicken, we put the food to boil, covered with a lid and let it boil until the liquid is reduced by half.

Towards the end, 5 minutes before the food is ready, add the grated garlic and mix.

Let it boil for a few more minutes and the food is ready to serve.

Next to the chicken in orange sauce, a garnish of rice with buttered vegetables is extraordinary.
I had a jar of green peas in combination with carrots (a treat), I put the peas and carrots in a strainer and passed them under a stream of water, then let them drain.

We choose and wash the rice.

In a pot put 1l water, half a teaspoon of salt and washed rice. Let it boil for 20-25 minutes.

After it boils, we take it out in a strainer and put it under a stream of cold water.

Put the butter in a saucepan and let it melt.

Add the peas and drained carrots and mix. Let it cook for about 2-3 minutes.

Add the drained rice to the pan and mix.

Season with salt and chilly, to taste.

Let it cook for another 3-4 minutes, after which our garnish is ready to serve with the delicious chicken in orange sauce. It has a delicious and very exotic taste.