Orange treats recipes from Boeresjiek

Nicky Brecher, winner of the 2012 ‘Toptientuiskokke’ competition recently released her own cookbook – Boeresjiek. This book is packed with a variety of recipes ranging from sweet things to full meals. Although she cannot pinpoint where her love for cooking originated you can see through the recipe that this is a true passion. Photographer, Amanda Boonzaaier took the lovilee images of some new recipes that Nicky, the author of the book created.

 

 
Pongola Valley, where Nicky stays, is known for it’s sugar cane farms but quiet a few farmers also have a plantation of orange trees. Which because of the very warm climate we have can be produced successfully. Nicky thought to do some recipes with oranges this month before they are finally out of season. She allowed us to share two with you.

 

 

Orange rolls

Ingredients:

• 3 oranges’ peels
• 3 cups water
• 2 cups sugar

 

1. Peel 3 oranges by cutting the peel from top to bottom five or six times. Remove the peel using your fingers.
2. Boil the water and sugar to a syrup.
3. Place the peel strips in the syrup and boil at a low temperature until they become soft and see-through.
4. Remove the peels with a spoon and cut them into smaller strips.
5. Roll them and keep them in tact with a toothpick.
6. Place them back into the syrup and allow to boil for around 15 minutes.
7. Bottle them warm using Consol Glass Canfruit bottles and fill them up with the syrup.

 
Serve with Cheese and biscuits as a pudding.
 




 

Orange Chocolate Strips

Ingredients:

• 3 Orange’s Peels
• Water
• Sugar
• Melted Dark Chocolate

 

Method:

1. Peel 3 oranges by cutting the peel from top to bottom five or six times. Remove the peel using your fingers.
2. Boil the peels in water till they become soft.
3. Make a syrup using the same amount of water to sugar ratio and boil the strips for another 20 minutes.
4. Place the peel strips on a drying rack and allow to cool for around 2 hours.
5. Pre-heat the oven to 60 degrees Celsius.
6. Place the peels on a wire rack on top of a baking tray in the oven, leaving the oven door slightly ajar.
7. Dry them till hard.
8. Dip them in melted dark chocolate and serve with espresso.

 

 
Purchase the book here.
 
Images: Amanda Boonzaaier Photography

Let's get social

Instagram: @lovilee_za
Twitter: @lovilee_za
Facebook: @lovileeblog
or subscribe to never miss out on any new articles in this link.