Candied Oranges

You need:

some small oranges, thinly sliced, about 3-4 mm.
sugar and water
baking sheet, lined with foil or ‘silpat’ mat (baking paper is not recomended)
oven, pre heated to 80-100 degrees Celcius.

Now for the simple syrup.

Boil 1 part of sugar and 1 part of water in a sauce pan (try 1/2 C sugar plus 1/2 C water, or more if you have a lot of oranges to bake).

After the sugar has dissolved, reduce the heat and let it boil for another 1-2 minutes without stirring it. Then reduce the heat to low to make it simmer verrrry gently.

Simmering OrangesCarefully put in the orange slices, try not to overlap them. If you have plenty of slices, cook in batches. Cook for about 2 minutes and then take them out, put the slices in a wire rack for a while, allowing the excess syrup to drip away…

Arrange the slices on the silpat/foil, and bake for about 1 H 30 M. The timing is just for guidance. Check the oranges at least every 20 minutes. Depends on your oven type, it is possible for the oranges to take lesser or slightly longer time to dry. Don’t let them burn.

And… Voila!

Candied Oranges

Start decorating your cakes, cheesecakes, cupcakes or whatever with this easy recipe gourmet-looking candied oranges!

I’m not a real chocoholic so I always (or most of the time) prefer chocolate-something-else combination, like strawberries and dark chocolate, orange and milk chocolate, lemon and dark chocolate, white chocolate and OREO crumbs, nuts and dried fruits with any kind of chocolates… but kiwi and chocolate? Well that was new (at least for me :D)

I made this cake a couple weeks ago. It started when I found this (well, it was my sister’s ;p) New Zealand chocolate with kiwi filling in the fridge. That was the first time in my life I eat chocolate-kiwi combination and it was… heaven! I like the combination of the sweet and sour of the kiwi with the sweet milky taste of chocolate. After finding a couple of kiwis and two packs of strawberries in the fruit compartment, I ran to the kitchen and start working…

And voila! This is Strawberry Chocolate Devil’s Food Cake with Chocolate-Kiwi Ganache filling

Strawberry Chocolate Kiwi

This is simply flourless chocolate sponge cake with milk chocolate ganache and kiwi slices filling, covered with whipped ganache and dark chocolate ganache, decorated with strawberries and candied mandarin oranges (kino oranges).

All the freshness and the taste of chocolate I love.

Soooo…

A heart for your Valentine

This is for participating in A Heart For Your Valentine, and the round up is here.

Mostly, like any other Asian desserts, are made of glutenous rice flour, palm sugar, and coconut milk to taste. No butter, no milk.

Those ingredients are mostly boiled until thickened. Thicker than custard, more like a pliable jelly. Then we’ll add the sauce. Or simply put the dough, which are already shaped into marble sized balls, into the palm sugar sauce and boiled again for a couple minutes.

To serve, put the balls and the sauce in glasses topped with about a tablespoon of thickened coconut milk.

I think I’m going to try some recipes in the next few days…

Since my old wordpress account is not no longer available (I forgot the password, duh!) from now on, this is going to be my kitchen journal :D.

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