{"id":149431,"date":"2024-12-02T09:17:12","date_gmt":"2024-12-02T08:17:12","guid":{"rendered":"https:\/\/www.sks-germany.com\/?p=149431"},"modified":"2025-03-24T11:04:31","modified_gmt":"2025-03-24T10:04:31","slug":"enjoyment-in-orange","status":"publish","type":"post","link":"https:\/\/blog.sks-germany.com\/en\/blog\/enjoyment-in-orange\/","title":{"rendered":"Enjoyment in orange"},"content":{"rendered":"\n

The SKS menu for you to cook yourself<\/strong>!<\/p>\n\n\n\n

What connects a mango, a pumpkin and an orange? Correct: They all shine in the SKS corporate colour. We have put together a complete menu with orange ingredients for you. From cocktails to desserts, you’ll find all the ingredients and recipes in this blog. <\/em>Have fun cooking the recipes yourself and enjoy the menu!<\/em><\/p>\n\n\n\n

The anniversary cocktail for an aperitif<\/strong><\/p>\n\n\n\n

Created for the 100-year anniversary of SKS GERMANY<\/strong><\/p>\n\n\n\n

Cut and remove the stone from a small mango, peel and dice the mango flesh. Wash 2 mint stems, pat them dry and pluck the leaves. Divide 100 ml of maracuja (passion fruit) syrup, mango cubes and ice cubes into 4 glasses. Top the glasses up with 100 ml of Lillet and 750 ml of prosecco.<\/p>\n\n\n\n

\"Orange\n\t\t\t\n\t\t\t\t\n\t\t\t<\/svg>\n\t\t<\/button><\/figure>\n\n\n\n

A soup first<\/strong><\/p>\n\n\n\n

Creamy pumpkin soup<\/strong><\/p>\n\n\n\n

Cut 400 g of Hokkaido pumpkin (red kuri squash) into small pieces, place them on a tray and bake them in the oven at 200\u02daC for 20 minutes. Finely dice 2 shallots. Dry roast 2 tsp of pumpkin seeds in a pan. Briefly fry the shallots in oil in a pan. Dice 20 g of fresh ginger very finely and add it to the pan. Add the baked pumpkin pieces, 600 ml of vegetable stock and 200 ml of whipping cream and bring the pan to the boil. Leave the soup to simmer for 15-20 minutes with the lid half open, then pur\u00e9e it in a blender and season it with salt and pepper. Garnish the soup with 2 tsp of pumpkin seeds, radicchio and parsley. Serve with a drizzle of pumpkin seed oil (4 tsp).<\/p>\n\n\n\n

\"SKS\n\t\t\t\n\t\t\t\t\n\t\t\t<\/svg>\n\t\t<\/button><\/figure>\n\n\n\n

Salad with a twist<\/strong><\/p>\n\n\n\n

Oriental lentil salad<\/strong><\/p>\n\n\n\n

Wash 2 large sweet potatoes and cut them into 1.5 cm pieces. Mix them with 5 tbsp of olive oil and 2 tbsp of Ras el hanout spice mix in a bowl and spread them evenly over a baking tray lined with greaseproof paper. Meanwhile, peel 2 red onions, cut them in half and then into slices. After 10 minutes, turn the sweet potatoes on the baking tray, spread the onions over them and bake them for another 10 minutes. In the meantime, coarsely chop the parsley. Remove the pomegranate seeds from 1 pomegranate and cut 1 half radicchio into strips. Drain 250 g of Pardina lentils into a sieve, rinse, boil and then roast them with the oven vegetables for another 5 minutes. Season the oven vegetables well with 1 tsp of salt and 4 tbsp of apple vinegar. Arrange on the plates and serve sprinkled with 1 bunch of coriander, 100 g of feta cheese and pomegranate seeds.<\/p>\n\n\n\n

\"Lentil\n\t\t\t\n\t\t\t\t\n\t\t\t<\/svg>\n\t\t<\/button><\/figure>\n\n\n\n

Pasta Basta!<\/strong><\/p>\n\n\n\n

Tagliatelle with a tomato and salmon cream sauce<\/strong><\/p>\n\n\n\n

Heat the olive oil in a pan, chop 2 shallots, 1 clove of garlic and 1 red pepper and fry them. Now add 2 cans of chopped tomatoes, grated ginger (one small ginger root) and 3 chopped spring onions. Season with salt, pepper, paprika and curry powder. Then season to taste with white balsamic vinegar and lime juice. Let the sauce reduce for a short time and pour in 1 cup of cream. Then add 1 cup of herb cream cheese to the pan and let it melt. Cut 500 g of salmon fillet into pieces and cook in the sauce for approx. 5-10 minutes. Season to taste with salt and pepper. In the meantime, cook 500 g of pasta according to the instructions on the packet. Dress the pasta with the sauce and fresh basil on the plates.<\/p>\n\n\n\n

\"Plate\n\t\t\t\n\t\t\t\t\n\t\t\t<\/svg>\n\t\t<\/button><\/figure>\n\n\n\n

Something sweet to finish up<\/strong><\/p>\n\n\n\n

Orange dessert<\/strong><\/p>\n\n\n\n

For the orange jelly, soak 2 sheets of gelatine in cold water. Bring 200 ml of freshly pressed orange juice to the boil with 30 g of sugar, remove it from the heat, squeeze the gelatine well and dissolve it in the juice. Mix in 250 g of orange slices and let it cool, layer into the glasses and pour in the orange juice. Chill the jelly for 4 hours until it sets.<\/p>\n\n\n\n

For the cream, soak 2 sheets of gelatine in cold water, bring 100 ml of orange juice to the boil, reduce to about 60 ml and remove from the heat. Squeeze the gelatine and dissolve it in the juice, stir in 40 g of honey and the rest of the orange juice (50 ml). Stir the juice until it has cooled. Stir 2 tbsp of orange liqueur and 30 g of Greek yoghurt into the juice, whip 125 ml of cream and fold it in. Spoon the orange cream over the jelly in the glasses and chill for a further 4 hours.<\/p>\n\n\n\n

For the garnish, remove the peel from an organic orange in thin strips. Bring 100 ml of water to the boil with 70 g of sugar, simmer the orange strips over a low heat for about 10 minutes, remove from the heat and allow to cool down in the liquid. Strain the orange strips and drain well. Serve the cream garnished with orange strips.<\/p>\n\n\n\n

All ingredients are for 4 people! Enjoy it!<\/p>\n\n\n\n

\"Dessert\n\t\t\t\n\t\t\t\t\n\t\t\t<\/svg>\n\t\t<\/button><\/figure>\n","protected":false},"excerpt":{"rendered":"

The SKS menu for you to cook yourself! What connects a mango, a pumpkin and an orange? Correct: They all shine in the SKS corporate colour. We have put together […]<\/p>\n","protected":false},"author":5,"featured_media":149415,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[952],"tags":[],"class_list":["post-149431","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-journal-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog.sks-germany.com\/en\/wp-json\/wp\/v2\/posts\/149431","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.sks-germany.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.sks-germany.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.sks-germany.com\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.sks-germany.com\/en\/wp-json\/wp\/v2\/comments?post=149431"}],"version-history":[{"count":3,"href":"https:\/\/blog.sks-germany.com\/en\/wp-json\/wp\/v2\/posts\/149431\/revisions"}],"predecessor-version":[{"id":150385,"href":"https:\/\/blog.sks-germany.com\/en\/wp-json\/wp\/v2\/posts\/149431\/revisions\/150385"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.sks-germany.com\/en\/wp-json\/wp\/v2\/media\/149415"}],"wp:attachment":[{"href":"https:\/\/blog.sks-germany.com\/en\/wp-json\/wp\/v2\/media?parent=149431"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.sks-germany.com\/en\/wp-json\/wp\/v2\/categories?post=149431"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.sks-germany.com\/en\/wp-json\/wp\/v2\/tags?post=149431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}