Orange Rolling Cake

IMG_4004This is an old recipe from my mum that has gain a special meaning for me since I used it on the first phase of a cooking contest I entered last year. It got me a second place on that round!

It’s a lovely recipe, really easy and inexpensive. The only tricky part is to roll the cake… but even if you fail to do it it will still taste great!

 

Orange Rolling Cake

  • 350 g of sugar
  • 1 tbsp of flour
  • 1 orange zest
  • 2 oranges juice
  • 8 eggs
  • 80 g of butter
  1. Pre-heat the oven at 180ºC.
  2. In a bowl mix the sugar with the flour, the orange zest and juice. Add the eggs and mix well.
  3. Melt the butter and add it to the previous dough. You will get a very liquid dough.IMG_3966
  4. Grease a 35 x 24 cm oven tray with butter and cover with baking paper. You may use a slightly different size tray as long as the dough fills the tray and is approximately 1 cm high.
  5. Grease the baking paper with butter. Pour the dough on the tray and cook for approximately 20 minutes.
  6. Place a clean cloth on top a plain surface and sprinkle it with sugar (granulated or icing sugar).
  7. Remove the cake from the oven and remove it from the tray onto the cloth, being careful in order not to break the cake.
  8. Using the cloth, roll the dough in order to get a cylindrical cake. You should grab the cloth on the smaller side of the rectangular dough and gently start rolling the dough on itself by simply pushing the cloth on the direction of the other end of the cake. IMG_3977
  9. In the end you will have the rolling cake inside the cloth and you should gently place it on a serving tray or plate.   IMG_3981
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Roasted Pork with Orange and Carrots

IMG_9319Back to Bristol and not very happy about it… All my friends are leaving and the city seems deprived of known faces…

Planning to start my job search next week after some days of rest and some homely food!

This next dish is a pork roast that I really love. Being always quite stressed with time, I decided to cut some edges and cook the pork only for 30 minutes and, after, slice it to cook it faster (shame on me!!!)… but, to be honest, I found out I really prefer the pork cooked this way… Each slice gets a crust and the pork fat dissolves better so you loose a bit of that fatty taste pork sometimes has.

 

Roasted Pork with Orange and Carrots (serves 4)

  • 1 Kg of pork shoulder joint
  • 4 oranges
  • 4 big carrots
  • 4 tbsp of white wine
  • 3 garlic cloves
  • 4 stems of fresh thyme
  • salt and pepper
  1. Pre-heat the oven at 180ºC.
  2. Wash the carrots well and peel them. Grate the carrots and spread them evenly on the bottom of an oven dish.IMG_9295
  3. Irrigate with the juice of three oranges and the white wine.IMG_9298
  4. Place the meat on top of the carrots and orange juice, with the fat facing up.IMG_9301
  5. Drizzle the meat with the juice of the remaining orange and season it with salt and pepper. I usually include some bits on the orange juice.IMG_9304
  6. Wash the garlic cloves and the thyme. Smash the garlic cloves slightly without removing the skin (see point 7 of the Colourful Beef Stew recipe for more details). Add the garlic and thyme to the carrots and orange mixture.
  7. Cook in the oven for approximately 30-40 minutes. Make sure that you irrigate the meat with some of the juices in the bottom of the tray at least twice during this time.IMG_9309
  8. After this period, remove the dish from the oven. Take the pork joint to a cutting board and slice it. The inner slices will still be raw in the centre. Place them on the same oven dish and irrigate with the sauce from the bottom of the dish.
  9. Place in the oven again and cook until the meat is properly cooked and the slices present a bit of a crust.
  10. Serve topped with the carrots and orange juice.

Pork with Orange Sauce

IMG_5781
Went out for a walk in the morning and found a bookshop selling ALL books at £2! Gotta love the UK for that!!!

Bought 4 cooking books and will start reading them as soon as my dissertation first draft is ready.

Today’s dish is meat based but still fresh enough to have in a summer day.

Pork with Orange Sauce (serves 2)
  • 200 g of pork fillet
  • 1/2 orange
  • 3 tbsp of white wine
  • 1 clove of garlic
  • 1/4 red chilli
  • 1 tbsp of olive oil
  • 1/4 of a bunch of chopped parsley
  • salt and pepper
  1. Get a tender piece of pork fillet. Cut it into thick slices and put it in a bowl.
    IMG_5550
  2. Season the meat with salt and pepper. Cover the meat with the orange juice, the white wine, the sliced garlic and the sliced chilli. Let it rest for 30 minutes.IMG_5594
  3. Grease a non-stick frying pan with the olive oil and cook the meat on it. Reserve the sauce in which the meat was in.
  4. Let the meat cook in low fire making sure it cooks evenly. If the meat releases a big quantity of “juices” while cooking, drain them into the reserved orange and wine sauce.
  5. When the meat is cooked, take it from the frying pan into the dish in which it will be served.IMG_5666
  6. Using the same frying pan, cook the reserved sauce with the chopped parsley in low fire for approximately 3-5 minutes. The sauce won’t get thick but the flavours will be enhanced and the alcohol will evaporate.
  7. Serve the meat topped with the orange sauce, a good salad (suggestion under) and some wild rice.IMG_5716
Salad with Orange
  • rocket
  • assorted lettuce
  • 1/2 orange
  • a full hand of toasted pine nuts
  • 2 tbsp of olive oil
  •  1 tbsp of vinegar
  • salt and oregano
  1. Wash the rocket and the lettuce well.
  2. In a small bowl or cup mix the olive oil with the vinegar. Season this sauce with salt and oregano.IMG_5665
  3. Slice thinly the half orange and peel it.IMG_5600
  4. Put the rocket, the lettuce and the orange slices in a bowl. Sprinkle with the toasted pine nuts and drizzle with the seasoning mixture.IMG_5631