Recipes with Orange

Ostrich-rose with bigarde-sauce

Peel citrus fruits and remove the white membrane. Cut the shell in super thin strips and give them a rehash in water. Rinse with cold water and dripping of in sight. Arrow and chop the onion finely. Brown the meat on both sides of the fat in a pan. Take the

Grilled bananas with orange and cream

Icing sugar and vanillekorn are soaked in a little water and whipped into the kvarken. Grilled bananas with Peel on for 2-3 min. on each side. Cut an incision lengthwise, onto which the juice of the appelsinen. Server warm with Quark cream.

Salad with parsley root

Parsley roots are cleaned and cut into thin slices or tændstikagtige rods. Celery cut into smaller chunks and grapes halved and freed from cores. Appelsinen shared in both and possibly. smaller pieces. All parts, invert gently together. Stir together the dress

Entrecote with orange sauce

Take the meat out of the refrigerator in good time, so it gets to room temperature. Appelsinen wash in lukewarm water and grate the rind. Then cut the membrane-free filéter out. Dry the meat and heat the fat-substance on a frying pan. Roast the meat at high

Smoked salmon with ærtepuree and orange dressing

cream fraichen is stirred together with orange juice, salt and pepper to taste (you can also get a little chilli in). The frozen peas in a blender, along with olive oil and seasoned with salt and pepper. The peas must be to a puree. Then the salmon, served on

Apricot confections with Amaretto

Honey, orange juice and a little grated orange peel boiled down. Add the whipping cream and warm up. Add the chopped chocolate and let it melt. The butter shall be granted at 30 ° c, and then add the chopped apricots. The mass is cooled in a mold and cut into

Filled chocolates

Melt chocolate over hot water bath. Once everything is melted and liquid brushes you Praline moulds 3-4 times to get a thick shell. Style molds cool. Nougaten melt slowly in a water bath. Pressure appelsinen and mix the orange juice and nougaten together. T

Grouse soup

Cut the breasts off and put to one side. Share the rest av the hull and thighs into small pieces. Brown it in fat. Peel and slice the fruit and vegetables into pieces. Brown and mix everything for a while. Burn off with cognac. Add the spices and stir. Add