You can make loads of delicious stuff with OROS!

Of course, all you have to do to make the most refreshing drink ever, is just add water… But OROS also has a fabulous collection of recipes for food and drinks, both savoury and sweet.

We’d love to share them with you.

Enjoy!

Orange Popsicles

You will need the following kitchen utensils:
A blender, a mixing bowl, popsicle moulds & sticks

INGREDIENTS:
4 large ripe mangoes, peeled, pitted and roughly chopped
1 cup orange Oros concentrate

METHOD:

1. In a blender, whizz the mango until smooth.

2. Stir in the orange juice concentrate, then pour into the popsicle moulds.

3. Press on the lids and transfer to the freezer overnight.


Oros, Coconut & Pineapple Summer Smoothie

INGREDIENTS:
2 Tbsp desiccated coconut
1 25ml Shot orange Oros
10 Ice cubs
100ml Water
Dash of coconut milk to taste

METHOD:

1. Peel & chop mango.

2. Blend all ingredients together until smooth.

3. Serve in a large glass, garnish with pinapple and enjoy.


Oros Chocolate Mousse

INGREDIENTS:
1 packet sweet chocolate baking bars, chopped
4 semisweet chocolate baking squares, chopped
50ml original Oros squash
2 cups whipping cream
½ cup powdered sugar

METHOD:

1. Place chocolate on top of a double boiler. Bring water to a boil in bottom of double boiler; remove from heat.

2. Place chocolate over simmering water, & cook, stirring occasionally, until chocolate melts. Let cool to lukewarm. Add Oros & mix well.

3. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.

4. Fold about one-fourth of whipped cream into melted chocolate, working quickly; fold chocolate mixture into remaining whipped cream.

5. Spoon into small serving cups. Chill in fridge until ready to serve. Dollop with whipped cream for a final touch!


Orange & Ginger Marinade
(Used for Ribs)

You will need the following kitchen utensils:
A mixing bowl, large dish & airtight container

INGREDIENTS:
⅔ cup orange flavoured Oros
¼ cup olive oil
1 tbsp. balsamic vinegar
2 tbsp. soy sauce
1½ tbsp. grated orange zest
2 tbsp. minced fresh ginger
1 tsp. dry mustard
¼ tsp. Ground black pepper

METHOD:

1. Combine all ingredients until mixed well.

2. Use right away or place in airtight container and store in refrigerator for up to two weeks.

3. Place the ribs in a large dish and pour over the ribs.

4. Allow to marinade overnight or for at least an hour.

5. Braai ribs or roast in a pre-heated oven 180°C until cooked through


Frozen Mojito Slushy’s

You will need the following kitchen utensils:
A blender, cocktail glasses & cocktail umbrellas

INGREDIENTS:
⅓ cup (80ml) Lemos
zest of 2 limes
¼ cup fresh mint leaves, firmly packed
½ cup (120ml) light rum
5 cups crushed ice
Garnish: mint leaves, lime slices, cocktail umbrellas

METHOD:

1. Add everything to a blender and blend on high until it reaches a slushie-like consistency. Taste.

2. Add more Lemos, soda water or mint based on your preference.

Makes 2-3 cocktails


Oros Pancakes

INGREDIENTS:
2 cups flour
1 tsp salt
2 tsp baking soda
¼ cup sugar
2 eggs
2 tsp orange zest
1¾ cups Oros orange juice
¼ cup melted butter

METHOD:

1. Mix dry ingredients

2. Beat eggs, & add Oros juice, zest & butter & mix to combine. Add to the dry ingredients & stir until smooth.

3. Pour ⅓ cup of mix onto hot (greased with butter) griddle. When bubbles form on the surface of the pancake, flip. Cook until golden brown on both sides.

4. Serve with butter & maple syrup.


Oros Chicken

INGREDIENTS:
½ cup Oros juice concentrated
½ cup chutney
½ cup mayonnaise
8 pieces Chicken on the bone

METHOD:

1. Pre-heat oven to 180°C.

2. Mix Oros, chutney and mayonnaise together and set to one side.

3. Brown chicken pieces in a frying pan.

4. Place chicken in a oven proof dish and pour mixture over.

5. Bake uncovered at 180°C for 30-45 mins.

6. Serve with brown rice and veg and enjoy!


Oros & Banana Smoothie

(serves 2)

INGREDIENTS:
1 cup cold milk
1 tbsp Oros concentrate
2 oranges, peeled and segmented
1 banana
¼ cup sugar
1 pinch salt
125g vanilla fat free yoghurt
4 ice cubes

METHOD:

Combine all ingredients except the ice in a blender and blend for 1 minute. Insert ice cubes, and blend until smooth. Pour into glasses and serve.


Orange Cake with Oros Icing

INGREDIENTS:
125 g butter softened
¼ cup milk
¼ cup orange juice
2 egg
¾ cup caster sugar
1 ½ cup self-raising flour sifted
1 tbs orange rind zested

Orange Icing
⅓ cup butter softened
1½ cup icing sugar sifted
1 tbsp Oros to taste (may need 2 tbsp)
½ tsp orange rind zested

METHOD:

1. Combine all cake ingredients and beat thoroughly for 3 minutes.

2. Pour mixture into a greased 20 cm x 10 cm loaf or 20 cm ring tin.

3. Bake in centre of 180°C oven for 30-40 minutes.

4. Turn onto wire rack and allow to cool.

5. Ice with Oros icing and enjoy!


Orange Cake

INGREDIENTS:
1 pack instant vanilla pudding mix
1 pack yellow cake mix,
4 eggs
½ cup vegetable oil
½ cup butter
1 cup cold water
¾ cup white sugar
¾ cup Oros orange juice

METHOD:

1. Preheat oven to 350°C. Grease large cake pan.

2. Combine cake mix, pudding mix, water, oil, & eggs together. Mix with an electric mixer on medium speed for 2 min. Pour batter into cake pan.

3. Bake for 30 min, or until knife inserted in cake comes out clean.

4. Combine butter/margarine, sugar, & orange juice in a saucepan. Boil mixture for about 2 min. While warm, poke holes in the top of the cake with a fork.

5. Pour orange juice mixture over cake. When the cake is saturated place it on a plate, and dust top with confectioners’ sugar. Enjoy!


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