Zizi's Adventures - Real Food, Real Stories

Orange Marmalade And Bocuse d’Or 2013

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About three weeks ago I ordered 12 kg organic blood oranges through a Hungarian delicate webshop. The oranges came from Sicily, Italy. You can see on the photos how beautiful they were and whatever I made from them (juice, cake, marmalade) the flat smelt amazing. They were tasty, juicy, tangy but sweet enough to enjoy.

Marmalade is a fruit preserve made from the juice and peel (I used the whole orange) of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or any combination thereof. I was looking for an easy-to-make recipe and one that doesn’t contain much sugar. This marmalade I cooked is a bit sweet, a bit tangy and a bit bitter, the perfect combination I think.


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I don’t know if you have ever heard of the Bocuse d’Or but it is the prestigious event of the World Chef Championship and it takes place every two years in Lyon, France. The competition is named after Paul Bocuse, an 87 year-old French chef based in Lyon who is famous for the high quality of his restaurants and his innovative approaches to cuisine. He is one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality. Bocuse’s main restaurant is the luxury restaurant l’Auberge du Pont de Collonges, near Lyon, which has been serving a traditional menu for decades. It is one of a small number of restaurants in France to receive the coveted three-star rating by the Michelin Guide.

I’m happy to annouance that Tamas Szell (plus Team Hungary) is the first Hungarian Gourmet Chef ever who competed with the best chefs of the world at Bocuse d’Or 2013 last week. Tamas is 30 year-old and works as a sous chef at Onyx Restaurant in Budapest (a restaurant that was the second in Hungary to get its first Michelin-star but the first where only Hungarian chefs cook).

Tamas and his team finished the competition at the amazing 10th place (see the whole final result and courses here)! What an achievement! We, Hungarians are so proud of him! The other unbelievable thing is that Hungary won the Best Poster Award at the event (you can see all the posters here). Congratulations to Tamas Szell and the Hungarian Team!

And here comes the orange marmalade…

Orange Marmalade

Ingredients (makes 2*440 ml and 2*230 ml jars)

– 2000 g organic oranges
– 400 g cane sugar
– 250 ml (1 cup) water
– 1 vanilla bean, cut into small pieces

Method

Wash the oranges thoroughly and let them dry. With a knife or a peeler remove only the colored part of the peel (very thinly, without the white part) and set it aside. This outer portion of the peel is what give marmalade its bitter taste. Place the skin in a bowl and cover with cold water. Set aside for two hours.

Meanwhile using your fingers, peel off the remaining white portion of the rind and discard this part. Slice the oranges into thin slices (the tough white part in the center must be cut out and discarded + remove the seeds if you find any). Place the orange slices into a large pan, add sugar and set aside.

After two hours rinse the skin, chop it finely and add it to the pan. Also add 250 ml water, cover the pan and over low heat let it simmer for 2,5-3 hours, stirring occasionally. The marmalade was getting thicker after 2 hours. Test the readiness of the marmalade by placing a teaspoon of the mixture onto a chilled plate or spoon, allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.

While the fruit is cooking, fill a large pot full with water, place the jars and tops into the water (make sure the water covers everything). Boil for 10 minutes. Turn off the heat and leave everything in the pot until the marmalade is ready.

Remove jars from the water and drain on a clean towel. Start spooning the marmalade into the jars, place a piece of vanilla on top and close them with the lids. Place the warm jars into a basket or a box lined with blankets, kitchen towels, cover them with the blankets and let them cool in a dry place for a day. Once open, store in the refrigerator.

Vegan Walnut Sandwich Cookies With Dark Chocolate Fudge

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Cute bite sized walnut + whole spelt flour cookies or cookie sandwiches with a touch of cinnamon and vanilla, sticked together with creamy rich dark chocolate fudge. And they are vegan. How does it sound? I think we can call this a healthy indulgence.

Reward yourself with these cookies while nurturing your body with omega-3 fatty acids from walnut, antioxidants from the dark chocolate. A small piece of good quality dark chocolate everyday keeps your heart and cardiovascular system running well, not to mention that it stimulates endorphin production, which gives a feeling of pleasure and it contains serotonin, which acts as an anti-depressant.

I think these are all enough reasons to go into your kitchen and start making these cookie sandwiches. You will thank for me!

Because we all need chocolate, cookies and love…

Vegan Walnut Sandwich Cookies With Dark Chocolate Fudge
(Recipe inspiration: Healthy Happy Life)

Ingredients (makes about 36 cookies)

For the cookies
– 1 cup whole spelt flour
– 3/4 cup ground walnut
– 2 teaspoons cinnamon
– 1 teaspoon salt
– 1 teaspoon baking powder
– 1 vanilla bean, split and seeded
– 1/3 cup cane sugar
– 1 teaspoon apple cider vinegar
– 1/4 cup almond/rice/oat/soy milk
– 1/3 cup liquid coconut oil
– 1/2 teaspoon almond extract (optional)

For the chocolate fudge
– 3/4 cup dark chocolate (70% cocoa content)
– 2 tablespoons almond/rice/oat/soy milk
– 1/4 cup coconut oil
– pinch of salt

Method

In a bowl add all dry ingredients: whole spelt flour, ground walnut, cinnamon, salt, baking powder. In another bowl mix together coconuti oil with cane sugar, apple cider vinegar, almond milk and almond extract. Add dry ingredients into the wet and mix until combined. Wrap the dough into clingfilm and place in the fridge for 15-20 minutes.

Preheat the oven to 180C (356F). Line a baking sheet with parchment paper.

Take two teaspoons of the dough, form a ball and place on the prepared baking sheet. Flatten the ball slightly, then repeat with the remaining dough. Bake for 15 minutes until golden brown.

Meanwhile make the chocolate fudge filling – in a small pan melt the ingredients over low heat. Stir until smooth. Place the melted filling into a bowl in the fridge. Cool until it has a state like chilled peanut or almond butter.

Assembly: spread the fudge filling on a cooled cookie. Place another cookie on top. Continue until all the cookies are prepared.

Vegan Chocolate Chip Cookies

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I think we all agree that chocolate chip cookies are the ultimate comfort food with a glass of milk, a cup of tea or coffee. Chocolate chip cookies always help, don’t they? There are plenty of classic recipes on the Internet but only a few of them are vegan.

I found this recipe on Emily’s blog and decided to give it a go. This recipe taste just like any of the classic ones, you won’t even know they’re vegan. These cookies are so easy to make, crunchy outside and chewy inside because of the buttery coconut oil and one banana. When you have guests come over, bake for them (without saying it’s a vegan recipe). I bet they will love it too! Share the vegan chocolate chip cookie love!

Vegan Chocolate Chip Cookies

Ingredients (makes 25)

– 1 cup (120 g) whole wheat spelt flour
– 1 cup (135 g) white spelt flour
– 1/2 cup (110 g) raw cane sugar
– 1/2 cup buttery coconut oil (not solid and not liquid)
– 80 g bittersweet chocolate chips
– 1 ripe banana, peeled and mashed with a fork
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 2 tablespoons almond/rice/oat or soy milk
– 1 vanilla bean, split and seeded

Method

In a bowl add all dry ingredients: whole spelt and white spelt flour, baking soda and salt. In another bowl cream together coconuti oil with cane sugar. Once the mixture is fluffy and light, add mashed banana, vanilla, almond milk and with a wooden spoon beat until combined. Add dry ingredients into the wet, fold in the chocolate chips and mix until combined.

Preheat the oven to 180C (356F). Line a baking sheet with parchment paper.

Using a cookie or ice-cream scoop, portion out small balls of dough, then flatten the balls slightly with your hands. Bake for 15-20 minutes until golden brown.

Coconut Date Energy Balls

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First I made these cute energy balls for a hiking trips in October. These little bites were a yum trail snack, everybody loved them. They are great energy boosters and easy to store (in a box). Energy foods are engineered to enhance each stage of a workout or outdoor excursion and these coconut date energy bites are great for it.

Because of its success I decided to make them for Christmas as an edible gift. These balls are the healthy option to snack on something. I made two very similar truffles a couple of years ago, don’t forget to check them out to get more inspiration.

Coconut Date Energy Balls
(Recipe inspiration: Daily Garnish)

Ingredients (makes about 36 pieces)

– 1 cup rolled oats
– 1 cup desiccated coconut + extra for coating
– 1/2 cup toasted pumpkin seeds
– 1/4 cup water
– 12 dates, pitted, chopped
– 1/2 teaspoon ground cinnamon
– 1 vanilla bean, split and seeded
– 1 orange’s zest
– pinch of salt

Method

Add rolled oats, desiccated coconut and toasted pumpkin seeds to a food processor and let it spin. Add dates, vanilla, cinnamon, orange zest and salt, then let it process for 2-3 minutes. Slowly start adding the water until the mixture becomes a bit sticky and wet.

Form little balls with your hands and roll them in desiccated coconut. Eat them straight or keep them in a box in cool place.

Homemade Chocolate Liqueur

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Is it possible to make homemade chocolate liqueur? Really? And it only takes 15 minutes! Chocolate liqueur can be consumed straight, as an after dinner drink rather than as aperitif. It can be used in mixed drinks and in desserts, especially in dessert sauces, cakes and truffles.

I love making edible gifts for Christmas and for birthdays. I put myself into the effort so the gift has my heart and my love. I gave homemade edible gifts for Christmas or any special occasions in the last two-three years for my loved ones. The success was always guaranteed. This liqueur is perfect for anyone for any occasion.

Chocolate Liqueur

Ingredients (makes 500 ml ~ 2 cups)

– 100 g dark chocolate (70% cocoa content)
– 150 g powder sugar
– 200 ml cream
– 250 ml rum
– 4 tablespoons unsweetened cocoa powder, sifted
– 1 bottle

Method

In a pan mix together cream, powder sugar and cocoa powder. Start heating over low heat. Slowly add the dark chocolate. Stirring continuosly melt the chocolate. Remove pan from the heat and let it cool until lukewarm. Mix rum with this melted chocolate sauce, stirring until smooth.

With the help of a strainer pour the liqueur into the bottle and store it in a cold place. If it gets a bit too thick, dilute it with a splash of rum.