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What to cook with citrus: 3 great recipes

What to cook with citrus: 3 great recipes

Bright and healthy citrus fruits will help to cheer up and cope with the seasonal blues. Culinary blogger Dmitry Zhuravlev proposes to prepare a refreshing dinner with citrus fruits: an appetizer, main hot dish and dessert

What do you need:

  • 2 large oranges
  • 3 fennel bulbs
  • half lemon juice
  • 6-8 Art. l olive oil
  • 1 tbsp. l Dijon mustard
  • a handful of pine nuts
  • salt, black pepper to taste

What to do:
With a sharp orange knife, cut off the peel along with the white part. Split into slices.

From another orange squeeze juice.

Cut the fennel into thin slices, onion — rings.

Make a dressing: mix orange and lemon juice, olive oil, mustard, salt and pepper.

Put onion rings on a large plate, on top of a layer of chopped fennel and orange slices.

Pour with dressing and let stand for at least 30 minutes.

When serving, sprinkle with fennel leaves and pine nuts.

What do you need:

  • 300 g spaghetti
  • 4 cloves of garlic
  • 1 lemon
  • 3 tbsp. l olive oil
  • salt and black pepper to taste

What to do:
Squeeze the juice from the lemon, after removing it from it and thinly slicing the zest.

Peel and chop the garlic into thin slices.

Boil spaghetti to readiness.

In a deep frying pan over medium heat, heat the olive oil. Add garlic and lightly fry, not allowing to burn. Add zest and spaghetti, pour in a couple of tablespoons of water, in which the pasta was boiled, add salt and pepper, pour over lemon juice, mix well and remove from heat.

Serve immediately, if desired, sprinkle with chopped parsley.

What do you need:

  • 2 tbsp. l Sahara
  • 50 g butter
  • 3 large oranges
  • 1 large tangerine
  • some brandy and orange liqueur

For pancakes:

  • 200 g flour
  • 1 tsp Sahara
  • 2 eggs
  • 0.5 liters of milk
  • 50 g butter
  • a little pinch of salt

What to do:
Cook pancakes.

Sift the flour into a large bowl, make a well in the middle, add salt. Separately mix the sugar, eggs and milk, gradually pour into the flour and knead the dough until completely homogeneous. After that, add melted butter and refrigerate for half an hour.

Bake thin pancakes in a well-heated, oiled pan.

With half an orange peel and cut into thin strips. Next, completely cut off the peel from the orange along with the white part and gently divide into slices.

From mandarin and the remaining oranges squeeze juice.

In a wide skillet, melt butter over medium heat, add sugar.

When the sugar has acquired a golden caramel color, pour in orange and tangerine juice, add a little orange zest and mix well until sugar is completely dissolved.

Increase the fire.

Put in pan one pancake. When it absorbs a little sauce, fold it in four. Also do with three more pancakes — gradually adding them to the pan.

Add orange slices and boil a little.

Infuse brandy and set on fire. When the fire goes out, add orange liqueur and mix gently. Put pancakes on a plate, put orange slices on top and pour over the sauce.

Serve immediately, hot.

Illustrations of dishes: Dmitry Zhuravlev

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