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Recipes for Citrus press instruction manual
Sweet temptations
Southern Italian lemon cake
In a bowl, cream
200 g soft butter.
Add
200 g sugar
and
1 packet vanilla
sugar.
Beat in
4 eggs,
one at a time, and add
2 tsp grated lemon and blend.
powdered sugar
zest
lemon juice
Combine
300 g flour
with
75 g Maizena
Currant-orange jelly (4 servings)
(corn starch)
and
1
⁄
packet baking
6 sheets white
2
powder
and add to the butter mixture
gelatine
alternatively with
2–3 tblsp milk.
Pour batter into a buttered cake pan
250 g currants.
and spread evenly with a spatula.
Bake in a preheated oven at 180°C
for approximately 60 minutes.
Squeeze
5 dl orange juice.
1 lemon
and
3–4 oranges
using the Solis Citrus Press Pro. Mix
the two juices together.
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Cool cake in pan 5 minutes, then turn
remaining juice.
it out onto a rack. Using a brush,
Place
apply the lemon-orange juice all over
2–3 tblsp currants
into each one of four tall desert bowls,
the hot cake until it is well drenched
pour some orange juice over the
(use up as much of the juice as
berries and let set in the refrigerator
possible, do not forget the base).
for 15 minutes. When the contents
Then let it cool.
has thickened, add the remaining
For the glaze, combine
orange juice and let set for at least
with several splashes of
another 1
1
⁄
hours in the refrigerator.
2
and spread it over the top of the
cooled cake.
Press the remaining currants through
a fine-meshed sieve and
combine the puree with
Soak
2 tblsp sugar.
Whip
1.25 dl cream
and brush onto the now set jelly.
in plenty of cold water according to
Add some currant puree to each
the package instructions.
bowl and using a wooden toothpick
Wash and stem
or similar, carefully blend with the
Set aside 4 fine bunches for the
whipped cream so as to create a
decoration.
marbled effect.
Using the Solis Citrus Press Pro,
squeeze enough oranges for
Coat the currant bunches previously
Warm up 5 tablespoons of the juice
set aside with sugar and place on
in a small pot (take care not to let it
the cream for decoration. Serve
boil!). Drain and squeeze the gelatine
immediately.
sheets out well and dissolve in warm
orange juice, then add to the
Recipes for Citrus press instruction manual
Savory delights
Tomato-orange-soup
Pear salad with shrimps in lime froth
Wash
2 oranges,
set aside several strands of zest for
2 pears
decoration, and squeeze using the
Solis Citrus Press Pro.
2 limes
Peel and finely chop
1 onion
and sauté lightly in
200 g yoghurt
some butter.
Press
some salt, sugar
1 clove of garlic
into the pan. Add
1 egg white
2 tblsp tomato paste and sauté briefly with the onion and
garlic.
Add
1
⁄
head lollo salad
2
1.5 dl dry white
wine
and
5 dl pureed
tomatoes
(passata di pomodoro) as well as
200 g shrimps
the orange juice. Season with
1 lime slice
salt, pepper
and
chervil leaves.
a little sugar
to taste. Cut
basil leaves
into thin stripes. Add several to the
pan and cook briefly.
Whisk in several tablespoons of
sour cream
to taste.
Pour soup into soup bowls
and garnish with fresh basil stripes
and strands of orange zest.
Halve, peel and core
and cut them into wedges.
Squeeze
using the Solis Citrus Press Pro.
Mix
and
in with the lime juice. Stiffly beat
and carefully fold it into the yoghurt
mixture.
Wash
and divide the leaves among
4 plates.
Place the pear wedges on the salad
and sprinkle with lime froth. Add
and garnish each plate with
and several
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