A jar with precious gold, tightly closed with the colors of the sun of Greece, filled with syrupy orange peel in spoon sweet!
Eat a couple of rolls with plain cold water as the accompanying rice pudding, yogurt or a simple vanilla cream for a delicious dessert.
As a child I always wanted to watch my mother cooking in the kitchen. Fascinating creations, performed magical influence on my imagination, drunk by aromas of spices and entranced by the transformation of ingredients into artwork. I loved that he called "little assistant" and always had something to instruct me, that I with excess care and pride handled … serious role of sous chef! Of course I was doubly happy when she made what was dessert, Sweet Preserves Orange in rolls! (What a sweet word…)
Yours!
Eat a couple of rolls with plain cold water as the accompanying rice pudding, yogurt or a simple vanilla cream for a delicious dessert.
As a child I always wanted to watch my mother cooking in the kitchen. Fascinating creations, performed magical influence on my imagination, drunk by aromas of spices and entranced by the transformation of ingredients into artwork. I loved that he called "little assistant" and always had something to instruct me, that I with excess care and pride handled … serious role of sous chef! Of course I was doubly happy when she made what was dessert, Sweet Preserves Orange in rolls! (What a sweet word…)
Yours!
| work: 2h:00′ | time: 3 days | medium: |
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Announcement New Book Release
With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»
Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.
Ingedients (~60 pieces/ 7 jars medium)
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Wash the oranges and if you want rub slightly the peel in fine grater, otherwise leave them as they are. Scribe them verticaly at 6, depending on their size, and peel off the skin from the flesh, which we eat or we make jam. Weigh the weight of the peel and should be 1kg net weight. In a large saucepan pour a lot of water and place it over high heat to boil. When the water boils, add the peels of oranges to boil for 5'-7' from the moment you begin to re-boil the water. |
Drain the water that boiled and repeat the same stage a second time, for 3' only. With slotted spoon, remove the peel from the pot and pour into a large bowl full of fresh water. Leave them for two hours, changing the water once. Taste and if they have sweetened drain and wrap rolls, fixing them with a toothpick. Otherwise you change once more in fresh water. Finally withdraw permanently and gather in colander. Leave aside overnight to drain most of the water. |
The next day add to pot 750g (1.7 lbs) water, star anise and sugar. Stir to dissolve the syrup and boil over high heat, adding the precooked rolls. Boil until syrup thickens. Remove from heat and so we leave in the syrup for 24 hours. |
The next day boil again, making sure to remove the foam thoroughly. Do not stir, just move the pot from the handles if needed. Add the glucose and the lemon juice. Stir moving handles. |
Remove from heat carefully remove the toothpicks and fill sterilized jars. |
