Orange Curd Recipe by Andy Chef. Strawberry Kurd: Ingredients, Recipe, Cooking Secrets

It is difficult to imagine a New Year's table without tangerines. And although today we can enjoy them all year round, the smell of these fruits is traditionally associated with the winter holiday. We offer to diversify the New Year's menu and instead of a standard fruit plate, prepare unusual dishes from tangerines. We have selected seven original recipes for you.

French salad with chicken and tangerines

Ingredients:

chicken fillet - 250 g
Chinese salad - 150 g
cucumbers - 150 g
tangerines - 2 pcs.
French mustard - 1 tbsp.
salt - 1 pinch
balsamic vinegar - 1 tbsp.
ground black pepper - 1 pinch
olive oil - 1 tbsp.

KBJU per 100 grams: 64.12 / 8.54 / 1.96 / 2.47

How to cook?

Cut the boiled breast into cubes. Peel the tangerine slices from the film and seeds, cut in half.
Cucumbers cut into cubes. Chop lettuce leaves into thin strips.
Mix all products.
For dressing, combine mustard, vinegar and oil in a cup.
Arrange the salad on a platter and drizzle with the mustard dressing.

Salad roll with tangerines and chicken

Ingredients:

chicken breast - 2 pcs.
tangerines - 3 pcs.
walnuts - 100 g
prunes - 7 pcs.
pepper, salt - to taste

KBJU per 100 grams: 152.36 / 18.76 / 6.76 / 4.82

How to cook?

Soak prunes in boiling water for 1 hour. Peel the tangerine slices from the peel and white film.
Cut each half of the fillet into 2 more parts and beat with a hammer. Salt and pepper.
Chop the nuts with a knife or in a blender. Sprinkle the meat with nuts, put prunes and tangerines on top.
Wrap the stuffed fillet in a roll. Cover it with cling film.
Cook the roll in a double boiler for 40 minutes.
Slice the roll and serve it hot or chilled with lettuce.

Salad with tangerines, cheese and mushrooms

Ingredients:

liquid honey - 1 tsp
hard cheese - 220 g
tangerines - 6 pcs.
mild mustard - 1 tsp
red apples - 2 pcs.
lemon juice - 30 ml
canned champignons - 100 g
natural yogurt - 1 cup
bell pepper - 1 pc.

KBJU per 100 grams: 91.56 / 5.4 / 4.79 / 6.41

How to cook?

Boil and cut champignons (the variety of mushrooms is not critical, you can take oyster mushrooms or other mushrooms).
Wash and peel apples. Chop the pulp into small cubes.
Chop the bell pepper into small pieces. Peel the tangerines and cut into slices.
Rub the cheese on a coarse grater.
Assemble the salad: put apples down, followed by peppers, citrus slices, mushrooms and grated cheese.
For dressing, combine yogurt with mustard and honey. Add a couple of tablespoons of fresh lemon juice and mix well.
Pour the sauce over the appetizer.

Dishes from tangerines: diet salad with squid

Ingredients:

squid - 1 pc.
savoy cabbage - 30 g
soy sauce - 2 tbsp. l.
tomato - 2 pcs.
apples - 1 pc.
tangerines - 2 pcs.
black sesame - 1 tsp

KBJU per 100 grams: 54.39 / 2.68 / 1 / 8.82

How to cook?

Cut the pre-boiled squid into rings.
Cut tomatoes, apple and tangerines into cubes.
Add shredded savoy cabbage.
Dress the salad with dressing and sprinkle with black sesame seeds.

Tangerine Diet Cheesecake

Cake Ingredients:

chicken egg - 2 pcs.
stevia - 3 g
flaxseed flour - 100 g
baking powder - 1 tsp
fat-free cocoa powder - 1 tsp
kefir 1% - 200 ml

Filling Ingredients:

cottage cheese 0% - 250 g
natural yoghurt 0% - 6 tbsp. l.
agave syrup (can be replaced with maple syrup, honey, Jerusalem artichoke syrup or sweetener) - 5 tbsp. l.
tangerine (squeeze juice) - 1 pc.
water - 100 ml
agar-agar - 2 tsp

Decoration Ingredients:

tangerine (squeeze juice) - 1 pc.
Jerusalem artichoke syrup - 1 tbsp. l.
water - 150 ml.
agar-agar - 1 tsp

KBJU per 100 grams: 96.27 / 8.71 / 1.91 / 10.95

How to cook?

Make a crust. To do this, first beat the eggs with stevia. Pour in kefir, add flour, baking powder, cocoa and mix everything.
Pour the batter into the springform pan and use your fingers to spread the batter evenly across the bottom of the pan.
Bake at 180°C in a preheated oven for about 40 minutes.
Make a souffle: beat cottage cheese with yogurt and 3 tbsp. l. agave syrup.
Mix the juice of one tangerine, water, 2 tbsp. agave syrup and agar-agar and leave to swell for 20 minutes.
Take out the cake, cool it, then ignite it with a fork and, if desired, pour over the syrup: 1 tsp. agave syrup or honey with 30 ml of water.
Bring the juice agar mixture to a boil, boil for 1–2 minutes and cool to 60–70°C. Pour this mixture into cottage cheese with yogurt and beat well with a blender.
Evenly distributing, put the soufflé on the cake.
Decorate the cheesecake: beautifully arrange the mandarin slices on the curd soufflé.
Mix the juice of the second tangerine, water, syrup and agar-agar, put on the stove, bring to a boil. Boil for 1-2 minutes, cool to 70 ° C and pour over the tangerines.
Place the cheesecake in the refrigerator for a couple of hours.

New Year's diet tarts

Dough Ingredients:

oat flour - 30 g
kefir 1% - 1 tbsp. l.
spelled flour - 50 g
egg white - 1 pc.
corn flour - 30 g
coconut flour - 20 g
chia seeds - 1 tbsp. l.
banana - 1/3 pc.
baking powder - 1/4 tsp

Filling Ingredients:

banana - 50 g
cottage cheese 0% - 150 g
kefir 1% - 2 tbsp. l.
stevia (sugar substitute) - 1/2 tsp
dried cherries - 4 pcs.
Matcha tea - 1 tsp
dried tangerine - 1 pc.
skimmed milk powder - for sprinkling

KBJU per 100 grams: 198.34 / 7.85 / 2.4 / 36.82

How to cook?

Preheat oven to 180°C.
Beat the banana, protein and kefir with a blender.
Mix spelled flour, corn flour, oat flour, coconut flour, chia seeds and baking powder well. Then add liquid banana-kefir mixture to them and knead the dough.
Roll the dough into 4-5 balls, from which then form tarts on a silicone mat.
Beat with a blender all the ingredients for the filling, except for cherries and tangerines.
Put the filling on the tarts, decorate with chopped dried fruits.
Bake in the oven for 25 minutes.
Remove the tarts and sprinkle with dry skimmed milk.

Tangerine slices in chocolate

Ingredients:

tangerines - 3 pcs.
chocolate (we recommend dark chocolate 80-90%) - 100 g
pistachios - 50 g

KBJU per 100 grams: 278.24 / 5.31 / 19.25 / 22.98

How to cook:

Peel the tangerine slices from films and veins and put in the freezer for 10 minutes.
Peel the pistachios and grind them in a blender until fine crumbs.
Break the chocolate into pieces and melt in a water bath.
Dip each tangerine wedge into chocolate and place on parchment paper.
Sprinkle pistachio crumbs on top and refrigerate for 10 minutes.

For many of us, New Year and Christmas are associated not only with the Christmas tree and gifts, but also with the smell of tangerines that fills the house these days. Representatives of the older generation remember how desirable a tropical fruit was in a New Year's gift. Now tangerines are constantly present on the shelves of supermarkets, but it is on New Year's Eve and Christmas that for some reason they are the most juicy and sweet. When there are so many tasty and healthy citrus, you can not only eat it fresh, use it to make juice, but also cook delicious dishes, drinks, preparations with tangerines. This selection of tangerine recipes will help you prepare a New Year's or Christmas table, which is especially relevant now, and will also come in handy in everyday life. So, what to cook from tangerines? See 12 tangerine recipes!

Original recipes from tangerines

Tangerine recipe 1: New Year's meat salad with citrus (tangerines and oranges)
Do you want to impress your guests on New Year's Eve by serving original snacks? Then the recipe for meat salad with citrus is for you. To prepare a meat salad for four people, take: three carrots, 10 milliliters of soy sauce, lettuce, basil, one hundred grams of salami, salt, one hundred grams of smoked ham, 30 milliliters of olive oil, white pepper, 20 milliliters of apple cider vinegar, one orange , two tangerines.
How to cook a salad with meat and citrus (tangerines and oranges). Peel and cut into slices two tangerines. Then cut them into small pieces. Peel the carrots, cut into very thin circles and blanch for exactly two minutes in salted water, then drain on a sieve. Rinse and dry the lettuce leaves, tear into small pieces with your hands. Wash and dry the orange, grate the zest, and squeeze out all the juice from the pulp. Combine olive oil, zest, juice, soy sauce, salt, apple cider vinegar, pepper, mix thoroughly.
Cut salami and raw smoked ham into thin slices, first lay lettuce in layers on a flat dish, then carrots, tangerines. The last layer is a ham mixed with salami. Drizzle each layer with prepared orange dressing. Decorate the meat salad with a sprig of basil. It takes only twenty minutes to prepare a salad of citrus and meat.

Tangerine recipe 2: Milanese fish with tangerines for the New Year's table
The originality of this baked fish is given by an unusual spicy sauce. To cook Milanese salmon for four people, take: 250 milliliters of fat cream, salt, six medium tangerines, black pepper, 25 milliliters of vegetable oil, one kilogram of salmon, juice and zest of half a lemon.
How to cook Milanese salmon in sauce. Rinse and dry the salmon, cut horizontally along the ridge with a sharp knife. Lay the fish pieces skin side down on a cutting board. Cut out the ridge, use large tweezers to remove all the bones. Remove the skin from the salmon, cut the fillet into neat portioned pieces. Pepper and add salt to taste.
Wash all tangerines, wipe, peel, and then disassemble into slices. Put the salmon fillet and tangerines in a frying pan, fry the fish, surrounded by tangerine slices, in vegetable oil for two minutes on each side. Sprinkle with lemon juice, reduce heat to a minimum. Pour cream into the pan with salmon, immediately cover with a lid and continue to simmer the fish over low heat for at least ten minutes after the cream boils.
Put lettuce leaves on a large plate, spread salmon pieces on top, pour over the tangerine and cream sauce formed during the stew. It takes 25 minutes to cook salmon in tangerine sauce.

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Tangerine Recipe 3: Buttercream and Tangerine Christmas Cake
The cream for this cake with chocolate biscuit is tender and airy, and tangerines give the dessert a slight sourness. To prepare a Christmas cake with tangerines for eight people, take:
For cream: mint for decoration, 20 grams of gelatin, 20 milliliters of orange juice, 150 grams of sugar sand, 500 milliliters of thick sour cream, 300 grams of tangerines.
For the dough: one hundred grams of chopped almonds, 10 milliliters of oil for lubricating the mold, five small spoons of cocoa powder, a bag of baking powder, 200 grams of flour, four eggs, one hundred grams of sugar sand, 125 grams of warm butter.
How to cook a cake with tangerines and sour cream. Preheat the oven to 180 degrees. Beat soft butter with granulated sugar, then add eggs one at a time to the mixture, beating the mass for a long time after each. Mix baking powder and flour, add cocoa powder and almonds, mix these ingredients into the creamy egg mass. Knead the chocolate dough. Line a round baking dish with buttered parchment, put the dough into it and bake for 25 minutes. Transfer the finished cake to a dish, place the side of the mold around it.
Soak gelatin for cream, beat sour cream with sugar with a mixer. Warm the orange juice, squeeze out the gelatin, transfer it to the juice, dissolve and mix the mixture with sour cream. Peel all tangerines, divide them into slices. Put two-thirds of the slices on the chocolate cake, then put sour cream on top and smooth the top. Place the cake in the refrigerator for twenty minutes to harden. Then decorate it with the remaining tangerine slices, mint leaves and put it back in the refrigerator, but for an hour and a half. It will take three hours to prepare a cake with tangerines.

Simple tangerine recipes for everyday and festive tables, as well as tangerine preparations for future use

Mandarin Recipe 4: Beijing Cabbage and Tangerine Salad
Divide 6 tangerines into slices. Chinese cabbage leaves (100 g) finely chopped. Lettuce leaves (50 g) tear. Loosen the curd. Put everything in a salad bowl, salt to taste, season with lemon juice (50 g), mix. Eat on its own or use as a side dish for fish and meat.

Mandarin Recipe 5: Arugula, Mandarin and Cheese Salad
Rinse the leaves from 1 bunch of arugula, dry, tear with your hands. Divide 2 tangerines into slices, mix with arugula and vegetable oil. Top with grated cheese (2 tablespoons).

Tangerine Recipe 6: Tangerine Chicken
For 4 servings you will need 250 g of boiled rice. 600 g chicken fillet cut into cubes. Mix juice (liquid) from canned tangerines with crushed garlic clove, 1 tbsp. l vegetable oil, sherry (800 g), salt and pepper. Roll the chicken cubes in this mixture and fry, adding red and green sweet peppers (4 pcs.) Cut into pieces and the rest of the marinade. Put the fried chicken breasts on plates, add rice and canned tangerines (300 g).

Tangerine Recipe 7: Fruit Dessert with Tangerines and Yogurt
Ingredients: 3 tangerines, 2 apples, 2 kiwis, 2 bananas, yogurt to taste. Preparation: Peel bananas and cut into slices. Peel apples, tangerines, kiwi and cut into cubes. Put the prepared fruits in a bowl with a slide and pour over the yogurt. For decoration, you can use chopped orange peel, grapes, boiled prunes, or any berries and fruits.

Tangerine Recipe 8: Tangerine Drink
To prepare a drink, it is better to use juicy pitted tangerines (1 kg). Cut the washed tangerines into halves and squeeze the juice out of them. Peel the ginger, grate it on a fine grater. Mix tangerine juice with ginger, add sugar if desired. Serve in glasses garnished with ginger slices.

Tangerine Recipe 9: Tangerine compote
Required: 4 tangerines, 250 g of apples, 150-180 g of sugar, 700-800 g of water.
Preparation: Peel the zest from the tangerines and cut into thin strips. Boil them in water and drain in a colander. Peel the apples and cut into slices. Pour the prepared apples and zest with sugar and pour hot water over it. Boil over low heat for no more than 10 minutes, cool. Place tangerine slices, peeled of white veins and skins, into glasses and pour compote with apple slices.

Tangerine Recipe 10: Tangerines in Caramel
Ingredients: tangerines - 10 pcs. For caramel: granulated sugar - 320 grams, boiled water or tangerine juice - 220 ml.
Cooking process. Clean the tangerines. Remove all white fibers so that the finished dessert is not bitter. Take a small tall saucepan. Pour in sugar. Pour in some juice or water. The sugar just needs to soak in. Put on fire. Stir to melt the sugar. Continue to boil the caramel until it turns golden brown. Remove from fire. Very carefully, slowly pour the remaining tangerine juice into the caramel. Put the saucepan back on the fire. After the caramel is completely dissolved, cook for another 6-9 minutes.
Dip mandarin slices one by one into caramel and put on a dish, then rearrange in the cold for a while. The result is mandarin pieces in a gooey caramel sauce.

Tangerine Recipe 11: Candied Tangerines
Boil peels from one kilogram of tangerines in water and drain in a colander. Pour cold water again, boil and drain the water. Repeat also for the third time. Cut the cooled mandarin peels into medium-sized pieces, put in a saucepan, pour water so that it hides them. Put the pan on the fire, add two cups of sand, cook over high heat while stirring.
When all the water in the pan has been absorbed into the crusts and partially evaporated, transfer it to a cool room and continue stirring until cool. Cooled candied fruits should be easily separated from each other. Candied tangerines can be used to make pastries or desserts.

Tangerine Recipe 12: Tangerine Jam
For 1 kg of tangerines, 800-1000 g of sugar, 800-1000 g of water will be required. Wash, peel, divide tangerines into slices, be sure to remove white veins, from which the taste of jam will be bitter. Cut the prepared slices into small pieces. Grate the zest. Put everything in a saucepan, pour in water and cook with the lid closed until the zest is ready (it should become soft). After adding sugar to the pan, cook for 10-15 minutes, cool, chop with a blender. Ready jam is stored in the refrigerator. For longer storage, tangerine jam is poured hot into sterilized jars and rolled up.

Bon appetit!

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If you type “Kurd recipe” on the Internet, you will find a million different recipes, BUT - they will all be incredibly complicated and confusing. Weigh something a hundred times, report five hundred times, warm it up in a water bath, stand in the way for a thousand years, and then wash a million dishes ... But this is not our option, right?
First a very simple recipe, then some points.

Ingredients:

Zest of one orange, coarsely grated
150 ml orange juice
4 yolks
80 g butter
90 g sugar

How to cook orange curd:

Place all ingredients in a saucepan, place over medium heat.

While stirring, wait for uniformity and the appearance of large lazy bubbles.

After they appear, cook for another 2-3 minutes.

Remove the saucepan from the heat, strain and place in a container overnight in the refrigerator.

And it's all! Imagine, everything is actually very easy. Despite the ease of preparation, the curd turns out to be incredibly tasty. It can be used as an independent dessert, as an impregnation for a cake, as a filling in a cake and cupcakes, or you can simply spread it on bread and eat it like that.

What else you need to know about the Kurd:

If the Kurd is digested, then it will exfoliate.
Be sure to strain to get rid of pieces of boiled egg and zest.
To make the Kurd thicker, you need to reduce the amount of juice (there is enough liquid Kurd in the recipe to impregnate the biscuit. For the filling, for example, in cupcakes, take 80-100 ml of juice)
In the same proportions, you can make any Kurd, even strawberry.

Now you can cook any Kurd with incredible ease.

Hello my dear girls and boys!

For most of us, desperate housewives and just housewives, autumn is the time to return to the kitchen, the oven, hot meals and freshly baked pastries. And no matter how we resist it, in such cold weather it is simply impossible to resist the temptation to please yourself with a tasty, airy, fragrant and, most importantly, hot piece of fresh homemade pie. After all, we must not forget that food is not only carbohydrates and proteins, it is also positive energy that homemade pies are charged with if they are made with love. I began to notice with pleasure how feeds in social networks gradually began to be filled with mouth-watering homemade pastries and happy faces of the owners of this very pastry.

But it's still summer in Greece! There are no yellow leaves (although there are never any here), people walk in shorts and shales, they still go to the sea for swimming and sunbathing on weekends, and on the islands you can still meet belated tourists, in taverns and cafes even in the evenings they still sit on the street . And only lemons and oranges ripening on the trees remind us that winter is coming.

I didn’t wait until the neighbor’s lemons ripened on the tree opposite and went to buy them at the market. Because I have long planned to show you how to prepare a real correct and rich lemon curd on fresh yolks and high-quality butter.

Who is a "Kurd" and what does lemons have to do with it?

The editor of a well-known culinary magazine, very respected by me, is actively fighting for the right of a lemon curd to be called cream . She insists that the word "Kurd" in Russian can only mean the definition of an ethnic group living in Turkey. I cannot but agree with her, but you cannot argue against the will of the people. But in the minds of the absolute majority of the Russian-speaking population of the planet, a stable phrase has already been formed and entrenched, tracing paper from the English language - “lemon Kurd”. So, this is the phrase I will use in this context. Forgive me, dear Marianne.

In fact, lemon curd is the same custard, and to be precise, an English cream in which egg yolks are brewed, only lemon juice and zest are used instead of milk.

Very often in recipes, starch is added to lemon cream for density. In my opinion, this pretty much spoils not only the taste, but also the texture of the Kurd. With the right and only right preparation, the curd turns out to be quite thick and uniform.

And what I like most about lemon cream is that it is prepared in 2 counts!

Where can you apply lemon cream?

Lovers of sour tastes can use lemon cream as a spread in any combination: with bread, bun, pancakes, pancakes, cheesecakes, etc.

I have a girlfriend here, so give her a jar of Kurd, a bigger spoon and she will be happy, and she doesn’t need anything else. Those who treat lemons more carefully can fill them with tarts, cakes, rolls, cakes or cupcakes. I usually cook with him and.

For me personally, the most optimal use of lemon curd is just a classic lemon pie with meringue. It is with neutral shortcrust pastry and sweet airy meringue that sour lemon curd goes perfectly well.

Foreshadowing your question, I will say: Yes, instead of lemons, you can use oranges, tangerines, limes, and even various berries (preferably sour). At the same time, the cooking technology and ratios will remain the same. It's just that such a cream will no longer have the characteristic lemon sourness. I advise you to try the blood orange curd. The color turns out - fire!

So, let's get down to step by step cooking!

From this amount of ingredients, we will get a 250 ml jar of the finished product.

We will need:

freshly squeezed lemon juice - 115 ml (2-3 pcs.)
grated lemon zest - 2 tsp (2 pcs.)
sugar - 75 gr.
egg yolks - 4 pcs.
butter - 60 gr.

Step by step preparation:

For filling tarts, Kurd is best used while still warm. And for cakes, lemon cream must be cooled.

On this bright yellow note, I say goodbye, but not for long.

Good luck, love and patience.

Lemon curd is a kind of fruit juice custard. This is a kind of classic, they like to use it with toast, in tarts, cakes, it will go well with pasta. The cream turns out to be quite dense, and after standing in the refrigerator it gains a good structure. Also, look what a great bright color.

Cooking

Finely grate the zest from one lemon. It is not worth grinding too much, because in the future we will filter the cream.
Squeeze out the juice of lemons (115 gr.). By the way, remember the trick? To get more juice from citrus fruits, put them in the microwave for 15 seconds.
Separate the yolks from the proteins, we need 4 yolks.
Collect sugar (75 g), butter (60 g), lemon juice, zest and yolks in a bowl or immediately in a saucepan.
Heat the mixture over medium heat in a saucepan, stirring constantly with a whisk.
Gradually, it will become thick, large bubbles will appear (which will immediately burst). If you want to get a thicker cream - add 3 tbsp. cornstarch at the very beginning. Remove mixture from heat and strain through a medium sieve. It is important here to get rid of the zest and lumps from the eggs.
Pour the finished Kurd into jars, cover with a film (so that it touches the surface of the cream) and let cool, then put in the refrigerator. Overnight, it will acquire its correct texture.

As I said, you can eat it with toast, or grease cakes and tarts (there is still liquid Kurd poured into them). And the most convenient thing is to deposit the curd from a pastry bag with a round nozzle.