Recipes with Oranges

Gluhwein

Pour the wine into a saucepan. Fill the orange with cloves and put it in the wine. Warm up and let it pull. Add vanilla and sugar to taste. Served burning hot.

The classic glowgg

Pour red wine into an enamelled pot and add cinnamon and cardamom into a small gazepose. Heat up to slightly below boiling point, turn off under the pan and allow the wine to draw under the lid. 5 minutes. Add sugar, lemon juice and thin strips of yellow pe

Citrus salad

Peel grape and oranges and free them for the white bitter skin and cut into fillets. Put in dish with raisins, olive minced mint and sherry. Let it pull at least 1 hour. Decorate with fresh mint leaves for serving.

Apple salad with celery

Peel and tear the celery roughly and put it in a pan with boiling water and 2 lemon slices. Allow the celery to boil and squeeze the liquid off. The oranges are peeled and cut into the tern. Mix celery and orange together. Squeeze orange juice and whip oil of

Roasted ostrich with parmesaned pearls and oranges

The beads are pilled, blanched and cooled. Then they are spiced in flour, whipped egg and finally parmesan cheese. They are cooked on the pan until golden. Sugar is browned to caramel in a saucepan and added orange juice and chicken fund. Let it boil to half a

Kangaroo with orange sauce

Heat flour on a pan and add balsamic vinegar, white wine and 1/2 pellet orange and simmer for a while. When the sauce starts to thicken, take it out of the fire and keep it warm. Melt the butter on the forehead and raise the meat. When the meat juice that c

Mousse with Hasselbach potatoes and apple / avocadosalat

Sprinkle other (without food) inside and out with salt and pepper., And brown it for strong heat, 250 C first 7-8 minutes with your back up, then with your chest upwards. Then lower the heat to 160 ° C, and finish the second roast, the last minute of open valv

Hares in orange sauce with honey-colored apples / red onions

Cut the legs from the hair that is split, cut the breastbone as close as possible to the back, split the back into 4 equal pieces. Bring all brune in olive oil, season with salt and pepper, add water to cover and laurel leaves. Boil to the back is tender, appr