Tina’s Ricotta-honey-orange sformatini

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1-1/2 cups ricotta
1 large egg
the juice of about 3 or 4 clementines (I just cut them in half and squeezed with my hands)
1 generous spoonful of honey
1-1/2 teaspoons of sugar

Mix the ricotta, egg, juice, honey and sugar together and put into 4 (in my case) ramekins, and bake for 25 minutes at 200C.

Remove from the oven and let “set” for about 20 minutes before inverting and removing from ramekins.

Serve topped with some more honey. ūüôā

(Note: I purposely didn’t add much sugar – you might increase the amount of sugar or honey if you want this to be richer.)

Amber’s Fennel Salad with Apple, Orange, Arugula and Pinoli

1 fennel bulb
1 large Granny Smith Apple, peeled and cored
2 large Oranges, Squeeze one, segment the other
70 grams of Arugula

3 tablespoons of toasted pine nuts (toast in a dry pan, but do not burn)
2 small or 1 medium Shallot, finely chopped
2 tablespoons white wine vinegar
1 cup Olive Oil
S and P to taste

Combine chopped shallots, vinegar, oil, juice of one orange salt and pepper in a jar, close tightly and shake vigorously.
Using a mandolin set to quite a thin setting, slice fennel and apple.
Combine everything, mix, let sit for a few minutes, (but not so long that it wilts!!) and eat.

Judith’s Orange Cake with Orange Buttercream icing

Preheat oven to 175 C
Prepare two +- 20 to 23 cm layer cake pans by buttering the interiors and lining the bottom with baking paper. I had batter left over with 20 cm pans.
Cooking Time:25-35 minutes\ Servings: 16
Preparation Time: 15 (hahaha)

1 C./225 g butter
2 C./420 g Sugar
4 Eggs
1 tablespoon grated orange rind
2 Tsp. Vanilla Extract
2 3/4 C./358 g Flour
3 Tsp. Baking Powder
1 Tsp. Salt
1 3/4 Cup/ 415 ml Milk and orange juice 50:50
Cream butter together with sugar. Beat in eggs, orange rind and vanilla.
In separate bowl, combine flour, baking powder and salt.
Add to creamed mixture alternately with milk/juice mixture. Pour into greased & papered pan.
Tap pans on table to release any air bubbles before placing in oven.
Bake for 25-35 minutes or until cake springs back when lightly touched in center and a toothpick emerges clean. Time depends on your oven.
Grease two cooling racks (very necessary) and after 10 minutes, loosen the edges with a knife and turn out onto the rack. Cool completely.

Orange buttercream Icing
¬ĺ c/169 g butter, softened
500 g icing sugar
Pinch of salt
¬ľ cup/59 ml orange juice
1 tablespoon grated orange rind
1 teaspoon vanilla extract
Beat the butter until creamy and gradually beat in the sugar, then the salt. Beat in the orange juice and then beat hard until it is creamy, smooth and fluffy. Stir in the rest of the ingredients. Ice the cake patiently, scooping on a glop at a timer, then spreading with a wet table knife. Stop and re-wet every time the icing starts to lift. You may want to cut a few very thin slices of orange and cure them in sugar for a few hours, but if you know a few days in advance, it would be even nicer to candy some orange peel for decoration. Just make it and dry it, then cut into threadlike strands for décor.
This is a cake so moist you could call it wet, so the surface is very tender. Handle only when cold and leave the paper on the bottom until assembling it. When icing it, really do spread only with a wet knife.
If your kitchen is cold you may have to do as I do and put the bowl in which you are working the butter into a bowl holding warm tap water until the butter starts to soften. Remove it quickly so it doesn’t melt, however.

Let the Voting Begin for Citrus Recipes

We have 13 entries this week and it is a hard decision but must be done.  Get too and vote for best in the 3 categories.

  1. Blood Oranges, Avocado, Black Beans and Arugula Salad by Kim Vanzi

  2. Citrus Beet Salad by Maureen Plotts Horvath

  3. Tacle Mandarin Olive Oil Cake with Candied Tacle Mandarins by Mary Leonardi-Cattolica Sansen

  4. Tacle Mandarin Stir Fried Beef and with Snow Peas by Mary Leonardi-Cattolica Sansen

  5. Grand Marnier and Orange Chiffon Pie by Sarah Topps

  6. Orange Risotto with Prawns and Feta by Jo Williams

  7. Gi’s Lemony Tonic

  8. Lemony Olive Oil Banana Bread Cooked by Dwight Stanford

  9. LEMON ICE CREAM by Marta Blay

  10. Turkey Cutlets in a Spicy Orange Sauce by Marla Gulley Roncaglia

  11. Duck Spring Rolls by Amber

  12. Chocolate Orange Brownies by Cheryl O’Bryan

  13. Citrus Lovers Dessert Tart by Kim Vanzi

Chocolate Orange Brownies by Cheryl O’Bryan

Chocolate Orange Brownies by Cheryl O’Bryan

Ok, so I don’t have time to bake what I planned for the competition but here’s a recipe I posted back in July last year that I will enter for the competition. So easy and so tasty!

Chocolate Orange Brownies
Delicious, quick and very easy!
Makes 16

3 eggs
100ml vegetable oil
2 Oranges
200g sugar
100g wholemeal flour
10g baking powder
60g oatmeal
60g Cocoa powder

Beat the eggs with the oil. Add rind and juice of both oranges. Mix in sugar, flour, oatmeal, cocoa and baking powder. Stir to combine. (Add nuts or choc chips if desired at this point.) Place mixture into a greased tin about 6x9inches and bake in oven at 160 C for about 20 minutes or until top is baked and crispy but middle is still a little squidgy. (It will continue to cook as it cools.) When cool sprinkle with caster sugar or dust with icing sugar/cocoa. YUMMY!!

Turkey Cutlets in a Spicy Orange Sauce by Marla Gulley Roncaglia

Turkey Cutlets in a Spicy Orange Sauce by Marla Gulley Roncaglia

Here’s an easy peasy citrus recipe, if there is still time to tuck this one onto the contest.

Turkey Cutlets in a Spicy Orange Sauce

Yields 4 cutlets



4 medium pieces of turkey, chicken or beef cutlets

4 slices of speck , or smoked ham

White flour to dust cutlets

1-2 garlic cloves, sliced in half

2T- ¬ľ c (24-50g) olive oil

1 T Cointreau or white wine if you like

1/2 -3/4c (118 ml) orange juice or juice of 2 blood oranges

1 T hot pepper jelly*, add more if you want it hotter or add some dry hot pepper





Cut your turkey or chicken pieces into slices or use already prepared cutlets

Flatten Turkey pieces with a mallet or meat mallet to flatten and tenderize.

Lay one piece of Speck or smoked ham and fold the turkey cutlet and ham over in half.

Heat a sauté pan or skillet large enough to hold the 4 cutlets.

Lightly salt and pepper each cutlet and then dredge the cutlets in some white flour to coat.

Place the garlic clove halves in the pan with a generous amount of olive oil and begin to sauté the cutlets over a medium heat turning once when the edges begin to show a bit of color.

Remove the cutlets and set aside, keeping them warm.

Turn up the heat slightly, add the Cointreau to deglaze the pan. Once the alcohol evaporates, add the orange juice lifting all the pan juices till incorporated. Add the cutlets, turning if necessary to cover with sauce simmer gently till the liquid had reduced and slightly thickened.

Remove cutlets and serve topped with your pan sauce.

* I used my home made pepper jelly.





Ingredients:- 250 ml of Lemon Juice.- 200 grams of Sugar.- 250 ml of Water.- 2 Egg Whites.
Preparation: Empty the lemons. Make lemon juice and strain. Put the water and syrup in a saucepan and let it boil without stirring for 3 minutes. Cool down. Mix the lemon juice and syrup. Introduce the mixture into the freezer.
When the mixture is about to freeze, assemble the egg whites and mix. Freeze the mixture again and whenwhen it has the consistency, fill out the lemons and freeze. Put the lids. Serve cold.

Lemony Olive Oil Banana Bread Cooked by Dwight Stanford

Lemony Olive Oil Banana Bread Cooked by Dwight Stanford

I made this for my guests.  Sorry, but this one is from the internet, instead of inventing it.  But the picture is mine.
Banana/Citrus entry from Ascoli Piceno