FRESH START WITH ORANGE

FRESH START WITH ORANGE

Orange is the star of spring, very citrus and sweet. Grab few for this Friday and try these simple recipes to bring bright flavor to you weekend indulgence.Five Recipes from salad to cake…

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SPRING FRESH TWIN CABBAGE & ORANGE SALAD

SERVE:2

PREP:15 Min

COOKING TIME:10 Min

INGREDIENTS

2 Oranges

1 Pink Grape Fruit

1 Cup Cabbage, Shredded

1 Cup Purple Cabbage, Shredded

7-8 Cherry Tomatoes, halved

10-12 Cashew Nuts, Toasted

½ cup Curly Parsley, Finely Chopped

For Dressing:

1 tbsp. olive Oil

1 tsp. Orange Zest

1 tbsp. Orange Jam

1 tbsp. Orange Juice

1 tsp. Ginger Juice

Salt to taste

METHOD

Wash the cabbage and strain in the colander. Peel and sliced the oranges and grape fruits. Mix the dressing in the big mixing bowl and toss with all the ingredients. Chill for 10-15 minutes. Serve

 

CITRUS PUNCH

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SERVE:2

PREP:15 Min

COOKING TIME:10 Min

INGREDIENTS

4 Oranges

2 cup water Melon cubes

1 inch Fresh Ginger, peeled

2 tbsp. Sugar or Honey

Pinch of white pepper

Pinch of Pink salt

Mint Leaves for garnishing

METHOD

Wash and wipe the oranges and squeezed the juice from the orange. Mix melon with sugar, ginger and salt in the blender. Strain and mix with orange juice. Chill and serve cold with Orange slice and mint leaves.

COLD SOUP OF CARROT, BEET & ORANGE

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SERVE:2

PREP:15 Min

COOKING TIME:20 Min

INGREDIENTS

2 Carrots, cubed

1 small Beet root

2 cups Fresh Orange Juice with Pulp

1 cinnamon stick

1 star anise

½ stick of lemon grass

Salt & Pepper to taste

1 tbsp. Olive Oil

1 tbsp. Parsley for garnishing

METHOD

Boil Beet root with 1 cup water, cinnamon stick and star anise till tender. Boil carrot with lemon grass.

Cool. Peel beet root and cubed. Mix carrot, beet and orange juice and puree in the blender. Strain and add salt and pepper. Chill for 20 minutes. Top with oil and parsley before serving. Serve with toasted French bread slices.

ORANGE RISOTTO WITH TOASTED ALMONDS

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Serve:2

PREP: 10 Min

Cooking Time: 20 Min

INGREDIENTS

1 cup Arborio Rice

2 cups Vegetable Stocks

1 sweet orange

1 tbsp. Orange zest

2 tbsp. Olive oil

2 tbsp. Toasted Almond slices

½ stem of Lemon grass, very finely chopped

1 tbsp. Butter

1 tbsp. Parmesan Cheese

Salt to taste

1 tsp. White Pepper, optional

Fresh Basil optional, for garnishing

METHODS

Slice the orange from the top and keep aside for garnishing and squeezed the remaining for juice.

Heat the pan and add olive oil and rice. Sauté and add lemon grass and orange zest. Add stocks in to the batches and press with the back of the ladle. Cook rice continuously for 15-18 minutes. When rice is slightly tender add juice, salt and pepper. Remove from the heat and add cheese. Heat another pan and toast the almonds slightly and add to the cooked Risotto. Serve hot with Cherry tomato Fresh basil and Mozzarella cheese.

 

ORANGE CAKE

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Serve:4

PREP:10min

Baking Time:40 min

INGREDIENTS

120gm All-purpose flour

2 tbsp. Corn Flour

1 tsp. Baking Powder

80 gm. Powder Sugar

60 ml. Oil

120 ml Orange juice

25 ml. Fanta

1 tsp. Orange Zest

Pinch of salt

Extra oil for brushing the loaf tin

METHOD

Grease the loaf tin with oil and set the oven at 170 degree centigrade. Sieve all the dry ingredients in the mixing bowl. Mix sugar, oil and orange zest in the stand blender. Add orange juice and mix again. Add the flour to the oil mixture in the batches to avoid the lumps. Mix again and add Fanta. Pour the batter in the loaf tin and bake preheated oven for 30-35 minutes. Remove from the oven, cool completely before turning.  Slice and serve with Mandarin Marmalade.

PEAS & CORIANDER SOUP:SPRING SPECIAL

PEAS & CORIANDER SOUP:SPRING SPECIAL

Spring is the coolest weather of the year, lets make some easy yet spring special Peas & Coriander soup, I am sure you will like it.  You can add some cabbage for crunchy taste.

SERVE: 4

PREP: 10 Min.

Cooking Time: 20 Min.

INGREDIENTS

2cups frozen peas

4 cups vegetable stock

1 cup chopped fresh coriander

Salt & ground black pepper, to taste

¼ tsp. Clove powder

2tbsp. Olive Oil

1tbsp. Roasted sesame seeds,

 

METHOD

 

1-Heat butter or Olive oil in a heavy bottom pan over medium heat, add coriander and peas. Sauté and cook this 3-4 minutes.

 

2-Add stocks, salt, pepper and bring to the boil over medium, high heat. Simmer till peas are soft.

 

3-Cool it for 5 minutes and transfers the soup to the blender for blending, or use hand blender for blending.

 

4- Return pureed soup to the saucepan and heat again.

 

5- Adjust the consistency by adding warm water and bring to boil. Stirring constantly for 5 minutes and add clove powder, remove.

 

6-Serve gorgeous green soup and top with roasted sesame seeds and dash of olive oil.

 

 

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CARROT & LENTIL SOUP

CARROT & LENTIL SOUP

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SERVE: 2

PREP: 10 min.

Cooking Time 30 min

INGREDIENTS

50 gm. Yellow split lentil, washed and soaked

2 Small carrot, peeled and chopped

1 Medium tomato, skin removed and roughly chopped

2 tbsp. Olive Oil

500 ml. vegetable stock or water

1 small stick Cinnamon

½ tsp. dried coriander powder

1 tsp. white pepper

½ tsp. Dry Ginger powder

Salt to taste

1 tsp. Cumin seeds

2 tbsp. fresh parsley garnishing

METHOD

Heat the one tbsp. oil in the pressure cooker and sauté carrot and coriander powder. Add soaked lentil, cinnamon stick,ginger powder, tomatoes, white pepper and stock and cook up to 3 whistles. Remove from the heat, cool. Mash the cooked lentil with the back of ladle and add some hot water to adjust the consistency of the soup.  Discard the cinnamon stick and simmer again for 3-4 minutes. Temper with oil and cumin. Serve hot.

VANILLA & NUTMEG INFUSED CREAMY MUSHROOM SOUP

VANILLA & NUTMEG INFUSED CREAMY MUSHROOM SOUP

Serve: 2

INGREDIENTS

1 vanilla Bean, scraped

¼ tsp. freshly grated Nutmeg

12-14 Pieces Fresh Mushrooms

1 tbsp. Olive Oil

1 tsp. Plain flour

1 cup Milk

2 cups Stocks

2 tbsp. Fresh Cream

Salt & Pepper to taste

Fresh basil for garnish

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METHOD

Boil Milk with scraped Vanilla seeds. Heat oil in the sauce pan and add sliced mushrooms. Sauté and add pepper, Nutmeg powder and salt. Cook till mushroom release the water and become soft. Add plain four and sauté for 30 seconds. Stir the milk and stocks and bring it to boil. Let the soup cool before the blending. Carefully blend in the blender or use hand blender until smooth. Transfer it again the sauce pan and simmer for 10-12 minutes.  Add cream and garnish with pepper & fresh basil. Serve piping hot and enjoy the super creamy texture soup.

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ORANGE & CARROT SOUP

ORANGE & CARROT SOUP

Serve: 4

INGREDIENTS

1 cup Orange Juice

4 Medium carrots, Peeled & sliced

1 inch Galangal, thinly sliced

½ tsp. Orange Zest

6 Dried Apricot, Soaked

Freshly ground Pepper

Sea Salt to taste

Herbs for garnish, Optional

 2 tbsp. Fresh Cream, Optional

METHOD

Heat 4 cups water in the pan and bring it to boil, add carrots and apricot, galangal in the water. Boil it for 8-10 minutes. Cool and blend in the blender until smooth. Pass this through sieve and add to the pan. Add orange juice, zest, salt and pepper in it. Bring back to the boil and simmer for 5-6 minutes. Remove the soup from heat and serve hot. Garnish with fresh herb and drizzle some cream on it.

 

VELVET WHITE SOUP DI ALMOND

VELVET WHITE SOUP DI ALMOND
Almonds are full of protein and healthy fat; here is the recipe of Almond soup without any fuss. This creamy velvet textured soup is full of flavor. Make and enjoy the velvet white soup.
INGREDIENTS
Makes: 2
20 Almonds, soaked
1 tbsp. Butter
1 tbsp. Flour
1 cup Milk
1tsp. white Pepper
Salt to taste
½ tsp. Nutmeg powder
1 tbsp. Basil flavored Olive Oil
METHOD
Boil almonds in the hot water for 1 minute. Remove and cool. Rub almonds from both hands to remove skin. Keep 2 almonds for garnishing and grind with 1 cup water in the grinder.
Heat a pan and make roux with flour and butter. Add milk slowly to avoid lumps. Add  almonds and mix well. Add water to adjust the consistency and bring it to boil. Add nutmeg powder, salt & pepper. Remove and top with basil flavored olive oil and sliced almonds. Serve hot with sesame bread

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CREAMY CARROT SOUP WITH ALMOND; Healthy soup for lazy Sunday Supper

CREAMY CARROT SOUP WITH ALMOND: Healthy soup for lazy Sunday Supper_DSC0106
Yesterday night I soaked Almonds to make some dessert, but morning when I saw fresh Carrots in my pantry I changed my idea to make dessert with soaked almonds completely. I decided to make creamy carrot soup, without plain flour or corn starch. I made this carrot soup with oats and almonds; the taste was very creamy so I gave the name Creamy carrot soup. I like this smooth silky textured soup for my Sunday lazy evening. I simply love the color and creamy texture of this soup; here is the quick and easy recipe for light supper.
INGREDIENTS
Serve: 4
4 Carrots, cubed
20 Almonds, soaked
2 tbsp. Oats
2 tbsp. Olive Oil or Butter
2 Bay Leaves
1 small stick of Cinnamon
Salt & White Pepper to taste
½ tsp. Nutmeg Powder
2 cups of vegetable stocks
2 cups water
Parsley for Garnish
METHOD
Peel the skin of almonds and slice 4 almonds finely for garnish. Keep aside sliced almonds.

Heat the oil or butter in the pan adds cinnamon stick, bay leaves and almonds, sauté. Add carrot cubes and oats, mix well.  Add vegetable stocks and bring to the boil. Cover with lid and simmer for 10-12 minutes till carrots are tender. Remove from heat and set aside to cool.

Remove bay leaves and cinnamon stick from the soup and blend it with a stick blender or in the food process. Blend well till smooth and transfer it to the pan again. Adjust the consistency by adding water and bring it to boil. Add nutmeg powder and season with salt and pepper. Ladle hot creamy soup in to the bowls. Top with sliced almonds and parsley. Serve with toast or focaccia bread.