Healthy Food

12 vitamin-packed recipes with orange to boost your im…

The star citrus fruit of winter, the orange is a fruit that blends wonderfully into both sweet and savory recipes. Here are 12 ideas for dishes and desserts to bring out the flavor of this tasty food.

The orange is one of the most consumed fruits in France, after the apple and the banana. Its sweet and tangy taste appeals to young and old alike. In addition to being greedy, this citrus fruit has many benefits.

On the same subject

Can we really boost our immunity?

Orange is very rich in vitamin C, a substance that is involved in many processes in the body. It is beneficial for the nervous and cardiovascular systems, but also for the bones, teeth and even the skin. It also helps the body to strengthen its immune system and fight against fatigue.

This fruit also abounds in flavonoids and folic acid which, combined with vitamin C, provide orange with anti-inflammatory and antioxidant properties. These would make it possible to prevent certain serious pathologies, such as diabetes and cardiovascular diseases.

Tasty and good for your health, the orange is a fruit of choice to include in your diet. Pressed, raw or cooked, it lends itself to many recipes, including here 12 gourmet selections.

Source : Orange nutrition factsAprifel

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Orange cake
Peel then cut into slices the flesh of 3 oranges. In two bowls, separate the white and the yolk of 4 eggs. Add 80 g of coconut sugar to the egg yolks, then mix everything until the preparation whitens. Then pour in an additional 50 g of melted butter, then 90 g of flour, 90 g of cornflour and, if you wish, 40 g of chia seeds (to add a little crunch). Whisk the egg whites before adding them to the preparation. Then place parchment paper in a cake tin. Pour in a little dough, then a layer of oranges, and repeat this alternation until you run out of fruit. Finish with a final layer of dough. Bake the cake for 40 minutes at 200°C.

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3/12 –

Orange prawns
For 4 people. Grate the rind of half an orange and squeeze its juice. Mix these elements with the juice of ½ lemon, a clove of crushed garlic, 4 tablespoons of olive oil, parsley, salt and pepper. Pour this marinade over 400 g of pre-cooked prawns. Place them in the fridge for at least 3 hours before enjoying them as a starter.

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4/12 –

Orange mousse
For 2 to 3 people. In a bowl, squeeze the juice of three oranges and the zest of one of them. Add 50 g of coconut sugar and 20 g of cornstarch, before mixing everything well using a whisk. Separate the white and the yolk of 3 eggs, and add the yolks to the sweet preparation. Then pour it into a saucepan, heat it until the first bubbles appear. At this point, remove the preparation from the heat, and let it cool down, filming the cream on contact. Whip the egg whites with a pinch of salt, then add them to the orange cream. Then pour the batter into ramekins and place them in the fridge for two hours before serving.

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5/12 –

Mashed carrots with orange
For 4 people. Peel and cut into pieces 1 kg of carrots, before steaming them for 20 min. During their cooking, take the zest of an orange, and squeeze the juice of two oranges. Once the carrots are cooked, mash the pieces using a potato masher or blender, add a knob of butter, and the zest and juice of the oranges. Finish by seasoning with a little salt and pepper. Serve this purée with white meat or duck.

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6/12 –

Candied orange slices
For 2 people. Take the zest of two oranges and cut it into thin strips. Place them in a saucepan of cold water, bring to a boil then turn off the heat to blanch the orange peel and remove its bitterness. Repeat this operation 3 more times, changing the water each time. Then place the peels in a new pan, with 200 g of sugar and 50 cl of water. Heat until boiling, then let cool. Repeat this operation twice, before refrigerating the pan overnight. The next day, heat the pan over low heat, until the strips become translucent. Then remove them from their syrup, and place them on a rack to dry, before placing them in an airtight container in the fridge.

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7/12 –

Orange Roast Pork
For 4 people. Prick a 1.2 kg roast with garlic. Salt and pepper it before browning it in a casserole dish with a mixture of butter and oil. Once all sides are golden, deglaze the juices with 10 cl of white wine, then add 3 min later the juice of a squeezed orange and a little 4 spices. Then bake the dish for one hour at 180°C. Remember to turn the roast every quarter of an hour. While cooking, take the zest of an orange and cut its flesh into quarters. Cut the zest into small sticks, and blanch it for 3 minutes in boiling water. Repeat the operation a second time by changing the water. After 45 minutes of cooking, add the juice of two new oranges to the casserole, as well as the quarters already removed. Continue cooking for 15 minutes. At the end of this, place the zest in the juice then cut the meat into slices before serving everything.

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Orange vinaigrette
For 4 people. Mix in a bowl 4 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 2 teaspoons of mustard, 1 tablespoon of water, the juice of an orange, salt and pepper . Add 1 finely chopped shallot and a little black sesame to the vinaigrette. This vinaigrette will suit sweet and savory salads, as well as raw vegetables such as grated carrots.

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9/12 –

Orange and Chicken Salad
For 4 people. In a bowl, mix 1 tablespoon of olive oil with 1 tablespoon of soy sauce and 1 teaspoon of curry. Pour this marinade over 4 chicken fillets and let stand for at least 30 minutes. Wash, seed and dice a yellow pepper. Peel and remove the quarters from two oranges, before cutting them in half. Finely chop 1 red onion. Prepare a vinaigrette by mixing 3 tablespoons of oil, 1 tablespoon of cider vinegar, 1 teaspoon of mustard, salt and pepper. Cook the chicken fillets for ten minutes in the pan, before cutting them into slices. Wash your salad before arranging it on plates. Add on top the peppers, oranges, onion, some walnuts and a little crumbled feta. Finish with the vinaigrette.

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10/12 –

Orange carpaccio with cinnamon
For 4 people. Peel 4 oranges, taking care to remove the very bitter white part. Cut them into slices. In a small bowl, add the juice of two other squeezed oranges, as well as 4 tablespoons of honey, a few drops of orange blossom and cinnamon. Arrange the orange slices on a plate, before pouring the orange syrup and sprinkling the whole thing with a few mint leaves.

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11/12 –

Orange sorbet
Squeeze the juice of 8 very ripe oranges and that of ½ lemon. Add 2 tablespoons of lavender honey and mix. Place the preparation in an ice cream maker and let it churn for 20 minutes, or place it in a container in the freezer for at least 3 hours, stirring frequently.

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12/12 –

Duck Thighs in Orange Sauce
For 4 people. Take the zest of an orange and squeeze its juice. Finely chop 6 shallots. In a casserole dish, brown 4 duck legs, previously salted and peppered, in a butter-oil mixture. Once golden, set them aside and brown the shallots in their juices over low heat. Once they have become translucent, put the duck back in the casserole, along with the orange juice and zest. Cover the dish and simmer for 45 minutes over low heat. Serve with raw vegetables.

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