orange

Nectarine cake with orange syrup

4

SERVES: 6
TIME:
60 MIN

Ingredients:

Cake:
120g of margarine
3 eggs
120g White Sugar
Zest of 1 orange
1 pinch salt
1 tsp Baking Powder
220g of Wheat Flour
Flour and margarine to grease the pan (use a form of 35cm-40cm diameter with removable bottom)
2 tbsp Yellow Sugar
4 Nectarines
1/2 Lemon

Orange Syrup:
3 tbsp of sugar
Zest of 2 oranges
Juice of 3 oranges

Preheat the oven to 175º.
Line the bottom of the mold with parchment paper.
Grease the mold with some margarine and sprinkle with some flour.
Cut the nectarines in half. To separate the halves, rotate at the same time one in the opposite direction of the other and remove the core. Peel them and use the lemon so they don’t oxidize. Put them with the face way down.
In a mixer, beat the eggs with the sugar to get a whitish foam.
Add the melted butter, zest of the oranges, the sifted flour and the baking powder. Incorporate everything with a spoon, carefully so you don’t waste any volume.
Pour the batter over the nectarines halves and sprinkle with brown sugar.
Bake for 30-40 minutes (check the cooking with a toothpick skewer and make sure it comes out dry).
Remove and set aside in the form.

For the orange syrup:

put the juice and zest of oranges in a saucepan. Add the sugar and mix. Bring toa boil and simmer until getting a syrup texture.
Remove the cake from the mold, poke it with a toothpick and pour over the syrup. Serve immediately.

5

Apricot and orange granola

Have you ever tried to make granola at home? I can assure you that it is addictive! Why? Well, first because we can combine any ingredient and secondly because we can regulate the amount of sugar and fat added, getting a healthier product than many of those bought (I also add some protein in powder as it helps to maintain the level of satiety).

Everyone likes it! With fruit, milk, yogurt, or simply as a snack! It lasts a long time and is so very convenient!

3

TIME: 120 min

INGREDIENTS:
350g Oat flakes
80g Dried Apricots
50g Walnuts
25g Sunflower Seeds
25g Sesame Seeds
2 tbsp Coconut oil
2 tbsp grated coconut
Zest and juice of 1 orange
3 tbsp of Protein powder
2 tbsp Brown sugar
2 tbsp of Honey

PREPARATION:
Preheat the oven to 125 ° C.
In a pan put the coconut oil, sugar, honey, juice and zest of the orange. Let the oil melt and set aside.
In a bowl place the remaining ingredients: the oat flakes, diced apricots, walnuts and seeds. Pour the liquid ingredients over the dry and stir with a spoon to get everything involved.
Place the granola in a baking tray lined with parchment paper, and bake for about 60-80 minutes, stirring every 20 minutes and remove when it is well golden.
Allow to cool completely before storing in a jar.

This recipe uses products of My Protein

Sweet potato churros with dark chocolate and orange ganache

Finally a recipe! Lately I know I haven’t been widely available, sometimes life is busy … we get so caught up in things of the everyday life, that time it’s never enough.

The backyard of my mother in law has been very generous this month: tangerines, cabbages, broccoli, nuts. Also came some beautiful sweet potatoes, and this weekend was the ideal opportunity for putting them to good use. I confess that I don’t love them as a company to meat or fish, but in desserts they’re very versatile.

2

These churros came out something special, and the ganache flavored with orange helps to cut their richness. I know that Christmas is almost at the door (bye bye diet! Only one month missing, have you noticed ?? !!) but on a rainy Sunday, I couldn’t ask for anything else!

3

SERVES: 6
TIME: 45 MIN

INGREDIENTS:
300ml water
1 tsp salt
300g Wheat Flour
200g sweet potato
1 Egg
Oil for frying (1/2 L)
100g Dark Chocolate (70%)
100ml cream
Zest of 1/2 Orange

PREPARATION:
Bake the potatoes (with the skin) and when cooked drain and let them cool. Scoop out the skin and reduce them to puree. Reserve.
Put a container in a water bath, melt the chocolate with the cream and orange zest, stirring occasionally. Reserve.
In a pot add the water and salt and bring them to boil.
Turn off the heat and add the flour stirring constantly. Add the potato pulp and the egg, mix and set aside for 15 minutes in the refrigerator.
Place the oil in a pan or fryer and let it heat (up to 160 ° C approximately).
Place the dough in a pastry bag and start putting pieces of it into the hot oil. You can fry circles of dough and then cut after they’re ready with the help of scissors, or as you put the dough in the oil with the help of an extra pair of hands cut it into equal lengths.
When golden remove the churros, place them on paper towels before serving with the chocolate ganache. Serve hot.