orange

Ginger and chili kick starter – without a juicer

~ Ann & Chris Demant ~ Leave a comment

Are you among those people that believe that you need a nice and expensive juicer to make your own juice? Well, I was once one of those people and as I knew I was moving from one end of the world to another I didn’t wanna go and spend the necessary amount of money on a juicer and was therefore not making any juices.
After a winter with a few colds, a sore throat and a bad craving for home made juice I decided to come up with an alternative. I went to my kitchen, looked in all my cabinets and quickly decided to try the blender, bowl, colander and kitchen towel method and you know what? It worked perfectly… and in that moment I realized that I had probably just saved about $200 (the average price for a good juicer in Denmark) – $200 that I could use on something else and still get a perfect juice whenever I wanted 🙂
Know that I have moved I still use this method as I find it a little stupid to spent money on something that I can do myself and get the same result. Of cause it takes a little longer (15 minutes) but I think it is worth it in the end and you will definitely fell more passionately about your juice when it is made this way 🙂

If you get hooked on the juice-without-a-juicer idea, you can check out my other my other juice recipes which includes carrot and clementine, clementine and orange, cranberry enegizer and the green vitamin bomb.

Ingredients (4 servings)

2 large or 4 medium apples

1 orange

0.5 lemon

1 chili

1 tbsp ginger root

0.5 cup water, cold

Rinse the apples in cold water, remove the core and chop into smaller pieces. Place in a regular blender together with the cold water. Blend for a few seconds to give space to remaining ingredients (this is not necessary if your blender is big enough to contain it all).
Peel the orange, lemon and ginger, cut it into smaller pieces and add it to the blended apples together with the chili. I have used a Tabasco chili, which gives it a little kick – not too much, not too little, but you can use any chili.
Blend it all well together. I use the ‘liquify’ button on my KitchenAid blender for about 30 seconds.

Ginger & chili juice 1

Find a bowl, a colander and a kitchen towel. It is important that it is a brand new kitchen towel that you only use for juicing and nothing else.
Place the colander in the bowl, cover it with the towel and pour approximately half of your juice batter into the towel.Ginger & chili juice 2

Use one hand to assemble the towel and the other hand to twist it around. Keep twisting to get all the juices out. Remove the all the dry fruit from the towel and repeat the process with the other half of the juice batter.
This portion makes about 3.5 cups (a lille less than 1 liter) and is enough for 4 servings.

Ginger & chili juice 3

Let the juice rest in the fridge for an hour or two if you want a strong ginger taste. Otherwise you can serve immediately in a glass with a few ice cubes.
If you have kids and plan on serving this juice for breakfast, you should consider leaving out the chili and only use half of the ginger.

Serve for breakfast, after a trip to the gym or use it as a natural remedy against a sore throat. This juice can be serves for anything at any time, so there is no excuse for not trying it 🙂

FOOD ON DEMANT (2 of 2)

Bon Appétit Friends!

Ingredients (4 servings)

2 large or 4 medium apples

1 orange

0.5 lemon

1 chili

1 tbsp ginger root

1.25 dl water, cold

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Clementine and Orange Juice – true sunshine

~ Ann & Chris Demant ~ Leave a comment

I don’t know about you, but I really need to experience some sunshine very soon! The Danish winter weather has been so wired this season – it has been like a yearlong autumn with rain, storms and grey skies and it is not until recently that we have gotten a bit of snow. Actually some one told me the other day that we have only had 10 hours of sunshine in January… WTF ….!!! No wonder that I miss the sun and all it brings (including the important D-vitamines).
Well, if the sunshine won’t come to me and I don’t have time to vacationing right now, I will have to ‘settle’ with this PERFECT clementine and orange juice. It has a strong and still mild taste of summer and sunshine.

 

Ingredients (4-5 cups)

8 small clementines

2 large oranges

2 large apples

 

Peel clementines and oranges. I use a knife, but if you want to get as much out of the fruits as possible you can peel it using you fingers instead. Then remove the core of the apple and chop it.

Orange and Clementine Juice 1_Fotor_Collage

Place all the fruit in a blend and blend until smooth – it takes approximately 3-4 minutes at medium speed. Cover a mixing bowl with a tea towel and pour the blended fruits in the bowl. Assemble the towel and squeeze with both hands until all the juice is in the bowl and all you have left is the dry fruit meat. Orange and Clementine Juice 2_Fotor_Collage

Serve the freshly squeezed juice immediately with a few ice cubes or place it in the fridge to cool down before you serve it. I make it just before serving and even though I always store my fruit in the fridge, the end product still needs cooled down so I use ice cubes. Orange and Clementine Juice 9

Bon Appétit!

White Chocolate, Chili and Liquorice Truffles

~ Ann & Chris Demant ~ Leave a comment

Truffles is one of my favorite christmas treats and I make them in several different variations each year.

This version is with home grown dried chilies from my parents garden and the chocolate is of cause Amedei Toscano White which is my favorite chocolate brand and never use anything else. It is bit more expensive than other chocolate brands but I promise that it all worth it!! Having guest over, they alway get an extra big smile on their lips when I bring a small bowl of these delicious and creamy chocolate chip to the table. If you ever get the change to taste it, I will highly recommend that you use the extra few $ and buy this brand instead of your usual choice.

 

Ingredients (40 truffles)

10 oz. white chocolate chips (I prefer Amedei)

4 oz. heavy cream

1 large orange, zest

1-2 tsp. dried chili flakes

2 tbsp. liquorice powder

 

Melt the chocolate in a heat prof bowl over a pan of simmering water. Remove form heat when chocolate is melted.

Add orange zest and cream to a frying pan and bring to a boil. Pour 1/3 of the hot cream into the melted chocolate and stir to combine. Add the remaining cream and chili flakes and stir until evenly combined.

Leave the truffle mixture to cool in the fridge for at least 4-5 hours or preferably over night.

Use a teaspoon to make 30 small pieces (1/2 oz. each) and use your hands to roll it into balls. Fridge again.

Place the liquorice powder in a small bowl and remove the truffles from the fridge just before serving. Toss gently in liquorice powder and serve 🙂

Chili and Liquorice Truffles 1_Fotor_Collage

Chili and Liquorice Truffles 5

Bon Appétit!

 

Ingredients (30 truffles)

280 g white chocolate chips (I prefer Amedei)

113 g heavy cream

1 large orange, zest

1-2 tsp. dried chili flakes

2 tbsp. liquorice powder

Orange Cake with Chocolate chips and Orange Cream Cheese Frosting

Aside ~ ~ Ann & Chris Demant ~ Leave a comment

This was my first ever orange cake, and I must admit that i am quite proud of myself. It looks good and tastes delicious – what more can one demand?

 

Ingredients (10 servings)

1 stick butter, room temperature

1/2 cup granulated sugar

3 large eggs, room temperature

1 1/4 cup flour

1 tbsp. vanilla extract

1 1/2 tbs. baking powder

1/4 tbs. salt

1/2 cup orange juice, fresh-squeezed

2 tbsp. orange zest

1/3 cup dark chocolate chips (I prefer to use Amedei Toscano Black 70%)

Orange Cream Cheese Frosting

7 oz. cream cheese, room temperature

1 cup confectioners sugar

2 tbsp. orange zest

 

In one bowl whisk together flour, salt and baking powder.

In another bowl whisk together butter and sugar until light and fluffy with an electric mixer, then add one egg at a time and whisk thoroughly between each egg. Now add vanilla extract and whisk again.

Shift in flour mixture i two batches, alternating with orange juice. Whisk until just combined and smooth. Fold in orange zest and chocolate chips (if your chocolate chips are big, you might want to chop then into smaller pieces).

Add half of the batter into a 6 inch greased springform pan and bake at 350 degrees fahrenheit for about 20-23 minutes or until a toothpick comes out clean. Let rest on a wire rack for 10 minutes before removing the cake from the springform. Do the same with the other half of the batter. Let both cakes cool completely.

When the two cakes are cooled down, whisk together cream cheese and half of the confectioners sugar. Then add one tbsp. sugar at a time until the frosting has the right texture. Whisk till the frosting is smooth and fluffy. Fold in 2/3 of the orange zest.

Add one forth of the frosting on top of one of the cakes, and spread it around and make sure that you get all the way to the cake edge. Take the other cake at put on top of the first one. Cover the whole cake with the rest of the cream cheese frosting and sprinkle the last 1/4 tbsp. orange zest on top.

 

Ingredients (10 servings)

113 g butter, room temperature

112 g granulated sugar

3 large eggs, room temperature

155 flour

1 tbsp. vanilla extract

1 1/2 tbs. baking powder

1/4 tbs. salt

1.25 dl orange juice, fresh-squeezed

2 tbsp. orange zest

50 g dark chocolate chips (I prefer to use Amedei Toscano Black 70%)

 

Orange Cream Cheese Frosting

200 g cream cheese, room temperature

2.5 dl confectioners sugar

2 tbsp. orange zest

 

Surprising Easter Eggs

~ Ann & Chris Demant ~ Leave a comment

These easter eggs are sooooo delicious – you should definitely try them 😀

When we refer to almond nougat below, we don’t mean the soft nougat with nuts, but the kind made from almonds, cane sugar and cocoa butter (the picture below).

sahnenougat

Ingredients (20 eggs)

4/5 cup almond nougat

30 almonds

1/4 cup granulated sugar

1 orange, zest

3/4 cup dark quality chocolate

 

 

Place the almonds and sugar in a frying pan and heat until sugar is melted. Stir to combined the almonds with the melted sugar. Transfer the brittle to a sheet of baking paper and let cool completely. Chop the brittle when cooled.

Knead the 2/3 of the brittle and the zest from 1 orange into the almond nougat. Form to a ball and fridge for 10-15 minutes. Divide the nougat ball into 20 equally sized pieces and form to eggs. Fridge again for 10-15 minutes, while tempering the chocolate.

Cover the eggs with tempered chocolate and decorate with the remaining brittle 🙂

IMG_6179

Bon Appétit!

Ingredients (20 eggs)

200 g almond nougat

30 almonds

0.6 dl granulated sugar

1 orange, zest

100 g dark quality chocolate

 

Cognac and Orange Dream Easter Eggs

~ Ann & Chris Demant ~ Leave a comment

Yesterday we made an entry on liquorice fudge easter eggs and earlier today it was easter eggs with lemon. Both belong to the more untraditional easter egg combinations but very delicious and we really recommend that you try them 🙂

These easter eggs with cognac are more traditional but with a twist of orange – and I must admit, that I believe that this is the perfect combination and will definitely make them again for christmas 🙂

We have used a good quality cognac from Cadenhead’s which is known to be the oldest independent bottler of spirits. If you are interested in whisky, rum or cognac, you should really give your self the pleasure to taste some of there products – but be careful, once tasted, you’ll never go back to cheap spirits again 😀

Ingredients (20 eggs)

4/5 cup marzipan

2 oranges, zest

3-4 tbsp. quality cognac

1/4 cup walnuts, roasted

2/3 cup dark quality chocolate (70%)

 

Place the marzipan in a bowl and whisk until it gets soft. Add 3/4 of the orange zest and 1 tbsp. cognac at a time. Whisk between each tbsp. cognac.

Chop the roasted walnut and mix into the marzipan.

Form the marzipan to a ball and refrigerate for 20-30 minutes.

When cold, divide the marzipan into 20 equally sized pieces and from to small eggs (approximately 1 tsp. each). Refrigerate again while preparing the chocolate.

Chop the chocolate, melt and temper it, in a heatproof bowl over a pan of simmering water.

Cover the eggs with melted and tempered chocolate and decorate with the remaining orange zest 🙂

Serve with a good cup of coffee, or wrap it in zellophan and bring it as a hostess gift if you are going out 🙂

IMG_6181

Bon Appétit!

Ingredients (20 eggs)

200 g marzipan

2 oranges, zest

3-4 tbsp. quality cognac

0.6 dl walnuts, roasted

100 g dark quality chocolate (70%)

 

Whoopie Pies with Orange Ganache

~ Ann & Chris Demant ~ Leave a comment

I am home alone this evening and instead of watching TV I decided to try something new. For a long time my husband has been pestering me to bake whoopie pie, so why not?

They were easier to make than expected and tastes delicious. The combination of chocolate cookie filled with creamy orange ganache is a wonderful and definitely worth a try 🙂

It should be noted that they are larger than the look, and would properly only serve one per person for dessert.

 

Ingredients (8 whoopies)

1/3 cup butter, room temperature

1/3 cup dark brown sugar

1/3 cup light syrup

1 egg, room temperature

1 1/8 cup flour

3 tbs. cocoa powder

1 tbs. baking soda

1/2 cup chopped chocolate chips (this time I’ve used Belgian Callebaut 56%)

 

Ganache

1 1/4 cup white chocolate chips

1/2 cup heavy cream

1 orange, zest

2 tbsp. orange paste

1 tbs. freeze dried passionfruit (optional)

 

Beat together butter, brown sugar and syrup until soft and creamy and then add the egg. Beat well.

Shift in flour, cocoa and baking soda and beat until combined and smooth. Fold in chopped chocolate chips and keep folding until the chocolate chips are evenly divided. Cover the bowl with plastic wrap a refrigerate for 30-45 minutes.

When the dough has hardened divide it into 16 equally sized pieces. Roll each peace into a small ball and squeeze a bit (but not to much) with two fingers. Place on a baking tray a bake a 350 degrees fahrenheit for 10 minutes.

 

Ganache

Chop the chocolate chips into small pieces – this will make the melting process easier. Bring the cream to a broil and pour it over the chopped chocolate. Let stand for about a minute before you begin whisking. Whisk until completely smooth and then add orange zest and paste.

Refrigerate for 20-30 minutes or until it is stiff enough to be applied to the woopies with a kitchen knife. When the ganache has reached the right temperature, apply it on half of the whoopies and put the other half on top. Sprinkle with freeze dried passionfruit (or confectioners sugar if you want some more sweetness).

IMG_5647Bon Appétit!

Ingredients (8 whoopies)

75 g butter, room temperature

67 g dark brown sugar

0.8 dl light syrup

1 egg, room temperature

2.8 dl flour

3 tbs. cocoa powder

1 tbs. baking soda

60 g chopped chocolate chips (this time I’ve used Belgian Callebaut 56%)

 

Ganache

130 g white chocolate chips

1.25 dl heavy cream

1 orange, zest

2 tbsp. orange paste

1 tbs. freeze dried passionfruit (optional)