I will not write a long intro. I already did that when I wrote my “Portokalopita” recipe (Greek orange pie). You see, I had to share everything about the culinary challenges I had to face when baking this divine, Greek, traditional, dessert pie. It drove me crazy! But it all ended well and I was one happy gal, until a lovely cook I follow on Instagram (@pastrywithjenn), posted a video on how to bake a phyllo pastry, milk pie. Continue reading
You can definitely say I’m going through an orange phase. With so many juicy oranges and mandarins this season, it’s hard to resist not experimenting with these lovely citrus fruits.
I wanted to make a really “orangey” orange cake. One that doesn’t just have the aroma of orange zest but a more substantial, intense orange flavour. So I boiled a whole orange. Continue reading
This is “naughty” and delicious for a weeknight dinner. The chicken roasts in an orange-lemon juice bath, flavored with honey, mustard and whiskey. It’s tangy and sweet and finger licking delicious. Serve it with rice to soak up all the sauce and a leafy green salad. Continue reading
Orange chicken is a Chinese take-away favourite. It’s batter coated, deep fried pieces of chicken, with a fairly thin coating of sweet and spicy orange-soy sauce. I decided to create a stir-fried version of this dish, to avoid the deep frying. I know, I’m not always proud of my healthy food choices, but who needs deep frying when a dish tastes this good with one third of the oil. I also made it a bit more saucy so that you can feel the sweet, tangy, spicy, orangey sauce in every bite, and not just a hint of it. This dish can be done in half an hour. Serve it with rice but plain is also fantastic. This beats Chinese take-away any day. Continue reading
«Beurre Blanc», this divine, french, buttery sauce ranks very high on my best-ever-sauce list. I tasted it in Paris for the first time, many years ago and I remember very well wishing for a spoon, to devour even the last drop on the plate. It compliments any fish or shellfish and has definitely a «wow» factor when served to guests. I created this version with orange juice and champagne instead of white wine to make it more festive and glamorous. Divine. Really. Continue reading