The orange delight!

Juicy and delicious, the orange has many health benefits. It's used for dishes and desserts, and it brings an exquisite and pleasant touch.

Crepes with orange slices:

-For 4 people. Easy. Preparation: 15 minutes. Cooking: 5 minutes.

- Ingredients: For the crepe dough: 600 gr of flour. 160 gr of sugar. 3 eggs. ½ teaspoon of vanilla.1 pinch of salt.1/4 glass of oil. 0.6 l of water. 0.4 l of milk.
For the forage: 4 oranges. 30 gr of butter. 1 and a half tablespoons of sugar. 1 and a half tablespoons of orange liqueur. Orange zest.

- Preparation of the crepe batter: Mix flour and sugar in a recipient. In a bowl, whisk eggs, vanilla, salt, oil and water. Then pour in the flour gradually and mix. Let the dough rest between 1 and 2 hours.

-Preparation of the stuffing: peel the oranges. Detach the slices with a knife. In a frying pan, melt the butter, add 2/3 of the orange slices and the orange zest. Place the sugar on top, cook quickly, then add the orange liqueur.
Make the pancakes as thin as possible.
Put 2 or 3 slices of orange in each crepe, fold them in half or in four and place them in a baking dish with the rest of the oranges, for 5 minutes.

-Tip: Add a scoop of vanilla ice cream on each serving.

Salmon fillet with orange sauce:

-For 4 people. Easy. Preparation: 15 minutes. Cooking: 15 minutes.

-Ingredients: 4 salmon fillets. 4 tablespoons of honey. 2 oranges. 100 gr of butter. 4 teaspoons of honey. 4 medium potatoes.

-Preparation: Make mashed potatoes. Cut the oranges in half. Set aside the zest and juice of the first two halves of oranges. Cut the other halves into strips. In a frying pan, melt the butter and brown the salmon. When the salmon fillets are almost cooked, add the orange zest, the orange juice then the honey, and leave under the fire until completely cooked.
Place a small amount of mashed potatoes in each plate, put the fillet on top and garnish with a few orange slices.

-Tip: Replace the mashed potatoes with steamed spinach leaves.
For the rest of the article, check out our March 2017 issue.