Orange pancakes
Ingredients
1 tablespoon of sugar
½ teaspoon of salt
1 egg
Zest of one orange
1. In a large bowl, combine flour, sugar, baking powder and salt.
3. Slowly add the wet mixture to dry ingredients, stir until combined.
5. Pour batter into the pan and cook until bubbles form on the surface, then flip and cook until golden brown.
Carrot and orange soup
Ingredients
1 onion, chopped
2 cups of vegetable stock
Salt and pepper to taste
Instructions
2. Add carrots and cook for five minutes.
4. Blend the mixture until smooth.
Orange chicken stir-fry
Ingredients
1 tablespoon of soy sauce
2 tablespoons of orange marmalade
1 cup of mixed bell peppers, sliced
Instructions
2. Heat oil in a wok and stir-fry the chicken until fully cooked. Set aside.
4. Add orange juice and marmalade to the wok, stirring until the sauce thickens.
Salmon with orange glaze
Ingredients
2 tablespoons of orange juice
1 tablespoon of soy sauce
1 tablespoon of olive oil
1. Combine orange juice, honey, soy sauce and garlic in a bowl.
3. Sear the salmon fillets for three to four minutes on each side until golden brown.
5. Serve with a side of roasted vegetables or mashed potatoes.
The golden hue of the pumpkin puree brings a subtle sweetness that balances the savoury Parmesan cheese.
1 cup of Arborio rice
1 small onion, diced
3 cups of chicken or vegetable stock
Salt and pepper to taste
1. Heat butter in a pan and saute onions until soft.
3. Gradually add stock, one ladle at a time, stirring continuously.
5. Season with salt and pepper. Serve hot.
This classic orange cake is a delightful dessert for any occasion.
1 ¾ cups of all-purpose flour
½ teaspoon of salt
½ cup of butter, softened
1 cup of orange juice
Instructions
2. Cream butter and sugar until light and fluffy. Add eggs, one at a time.
4. Fold in orange zest and pour the batter into the cake tin.
Gajar halwa
Ingredients
2 cups of milk
2 tablespoons of ghee
½ teaspoon of cardamom powder
1. Heat ghee in a pan and saute grated carrots for five minutes.
3. Stir in sugar and cardamom powder, cooking until the sugar dissolves and the halwa reaches a pudding-like consistency.
4. Garnish with nuts before serving warm.
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