5 Different Orange Recipes
There are 5 new healthy orange recipes for you that you should definitely tryDrin ks with oranges
1.Hot Ginger Orange Punch
Unfortunately, summer is almost over and the cold days are
increasing. So why not try a delicious and, above all, healthy hot drink?
Ingredients:
- 1/3 glass of orange juice (freshly squeezed or straight juice)
- Hot water
- Small piece of ginger
- Orange slice for decoration
Preparation:
Then pour hot water up to 2/3 in a large mug and stir.
Add the orange juice.
Decorate with the orange slice.
2.Orange-Tangerine Liqueur
Ingredients:
- 2 large oranges
- 2 tangerines
- 1 small lemon
- 300 g white rock sugar
- 1 stick of vanilla
- 50 ml orange juice
- 250 ml double grain (38%)
Preparation:
Pour the citrus fruits, cut into small pieces and the skin
removed, into the bottle.
Pour over the orange juice.
Add the vanilla stick.
Pour over the double grain and fill to the top of the bottle
if desired.
Turn the bottle shut.
Shake daily until the rock candy has dissolved.
After 2 – 3 weeks, strain the liqueur through a sieve and pour it back into the bottle.
3.Orange Lemon Lemonade
Ingredients:
- 1 orange
- 1 lemon
- 1 tsp citric acid
- 3 L water (still or sparkling)
- 0.5 – 1 glass of sugar (depending on taste)
Preparation:
Take the fruit out of the freezer and let it thaw about 15
minutes before preparing the lemonade.
Quarter the oranges and lemons.
Chop the fruit pieces together with the sugar using a hand
blender with a chopper attachment for approx. 1-2 minutes.
Pour the mixture into a container with a wide opening and pour
the 3 liters of water over it.
Add citric acid and let sit for 5 minutes until the mixture
turns a nice yellow color.
Stir until the citric acid and sugar are completely
dissolved.
Place a clean cloth over a second wide-mouthed container and
carefully filter the mixture through.
Squeeze out the cloth with the fruit residue in it well
until all the color is in the lemonade (careful: wear gloves, otherwise you
will have super yellow fingers afterwards!).
Simply store the lemonade in the refrigerator. Totally delicious and refreshing!
4.Orange Chicken
Ingredients:
Orange Sauce:
- 240 ml chicken broth
- 120 ml freshly squeezed orange juice
- 110g sugar
- 80 ml white vinegar (e.g. brandy vinegar or rice vinegar)
- 60 ml soy sauce
- 2 garlic cloves, minced
- 1 tsp orange zest
- 1½ tsp Sriracha (hot chili sauce)
- ¼ tsp freshly grated ginger
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 1 teaspoon cornstarch or tapioca flour
- 1 tsp water
Chicken:
- 700g chicken breast, cut into 2.5cm pieces
- 90 g cornstarch or tapioca flour
- 2 large eggs, lightly scrambled
- 500 ml vegetable oil
- Rice is best served as a side dish.
Preparation:
Lightly grease a glass mold (size approx. 23×33 cm) and set
aside.
In a medium bowl, combine chicken broth, orange juice,
sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger, black pepper
and red pepper flakes. Put aside.
Mix the chicken pieces with the egg mixture in a bowl, then
drain.
Put the flour or cornstarch in a ziplock bag and add the
meat. Close the bag and shake until all the chicken meat is well coated with
the flour.
Heat the oil in a large pot. Fry 3-4 pieces of meat at a
time until golden brown and cooked through. This only takes about 1-2 minutes.
Then place on a plate covered with a kitchen towel.
Now place the chicken in the prepared glass pan.
Mix 1 teaspoon of cornstarch and 1 teaspoon of water well
and add to the sauce. Then spread this over the chicken.
Place the glass dish in the oven (middle rack) and bake for about 50 minutes. Stir every 15 minutes so that everything stays well covered and doesn't stick.
4.Salads With Oranges : Red cabbage salad with carrots, oranges and caramelized walnuts
Ingredients:
- 1 small red cabbage
- 2 tsp salt
- 2 carrots
- 2 oranges
- 1 bunch of spring onions
- 1/2 bunch of parsley
- 3 tbsp balsamic vinegar
- 4 tbsp olive oil
- 1/2 tbsp mustard
- 1 pinch of Ceylon cinnamon powder
- black pepper, freshly ground
- 15g butter
- 2 tbsp honey
- 100g walnuts
Preparation:
Now cut the red cabbage into very fine strips or grate it in a food processor.
Mix with the salt in a bowl and knead vigorously for 5
minutes so that everything mixes well.
Peel the oranges and peel off the white skin with a knife.
Collect the juice. Then cut the oranges into slices.
Mix vinegar, mustard, cinnamon, a little pepper, olive oil
and orange juice and pour over the red cabbage. Let it go through well.
Roughly chop almost all of the walnuts, leaving just a few
halves aside for decoration.
Heat the butter in a pan: first brown the decorative
walnuts, then lightly brown the chopped walnuts. The chopped nuts don't take
that long, so start with the halves.
Now add the honey to the nuts and mix well. Immediately
spread the nuts on a plate and let them cool, otherwise they will stick
together.
Peel and coarsely grate the carrots.
Pluck off the parsley and chop finely.
Clean the spring onions and cut them into small slices. Set some
of the onions aside for decoration.
Now mix all the ingredients and decorate with the walnut
halves and spring onions - perfect and delicious!
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