Online edition of India's National Newspaper
Saturday, May 22, 2004

About Us
Contact Us
Metro Plus
Published on Mondays, Tuesdays, Wednesdays, Thursdays & Saturdays

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |

Metro Plus    Bangalore    Chennai   

Printer Friendly Page Send this Article to a Friend

Orange adventure

Chill out with these mouth-watering orange preparations

THE COLOUR orange is popular among people and the fruit with its rich value additions is the favourite of all. When the market is flooded with oranges, grab a few and try out these delicacies.

Mexican orange thins

Soft butter or margarine - 1 cup
Sugar - 1 and 1/2 cup
Grated rind of 1 orange
Egg - 1
Flour, sifted - 4 cups
Salt - tsp
Cinnamon - 1 tsp
Cardamom seeds, crushed - 1/2 tsp
Nuts, finely ground - 1/2 cup
Orange juice - 1/4 cup

Method: Cream butter, add sugar, orange rind, egg and beat till light. Add remaining ingredients and mix well. Roll the mix very thin and cut with floured cutters. Bake in an oven at 425 degree F for 6 to 8 minutes.

Orange frost

Orange juice - 1/2 cup
Banana, frozen -1/2
Non-fat milk powder - 1 tbsp
Cinnamon or nutmeg - a pinch
Ice cubes - 2

Method: Place all ingredients in a blender and blend until creamy. Serve in two chilled glasses. Makes 2 servings.

Variation: Substitute apple juice and one half frozen peeled apple with orange juice and banana.

Orange parfait

Whipped cream - 240 ml
Granulated sugar - 120 gm
Egg yolks - 120 gm
Water - 90 ml
Orange crush - 5 tbsp

Method: Combine sugar and water in a thick-bottomed sauce pan. Boil to 118 degree C and set aside to cool slightly. Place yolks in a mixing bowl and whisk well for a few minutes. Gradually whisk hot syrup into the yolks to a thick ribbon consistency, until the yolks have doubled in volume. Continue whisking the mixture till it becomes cold. Blend in the orange crush decoction and fold in the whipped cream. Set in mould as required.

Chocolate on pineapple orange sauce


Chocolate bar - 200 gm

For pineapple orange sauce:

Pineapple chunks (in juice), undrained - 1 can (20 oz)
Orange peel, grated - 1/2 tsp
Orange juice - 1/2 cup
Cornstarch - 1 tbsp
Granulated sugar - 1 tbsp
Ginger, ground - 1tsp

Method: Combine pineapple, half cup orange juice and one teaspoon orange peel with remaining ingredients in a saucepan. Cook, stirring constantly until sauce boils and thickens and cool it. Break the chocolate bar into half inch pieces and put each in sections of the ice tray. Top it up with pineapple and orange sauce and insert toothpick in each section. Freeze till set. Serve chilled as tiny pick me ups.


Printer friendly page  
Send this article to Friends by E-Mail

Metro Plus    Bangalore    Chennai   

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |

The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | The Sportstar | Frontline | The Hindu eBooks | Home |

Comments to :   Copyright 2004, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu