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Crunchy Orange Salad
A refreshing cranberry-orange salad recipe that combines a delightful mix of textures in each bite.
Ingredients (serves 6-8):
For the salad:
2 medium-sized sweet potatoes, peeled and diced into small cubes
2 tablespoons olive oil
1 yellow peach, preferably peeled, and diced into small cubes
10 yellow cherry tomatoes, quartered
About 1 pomegranate, seeds removed
1 teaspoon fresh thyme leaves
2 tablespoons finely chopped mint leaves
For the dressing:
1 tablespoon Dijon mustard
1 garlic clove, minced
4 tablespoons olive oil
2 tablespoons vinegar
2 tablespoons fresh lemon juice
1/4 cup fresh orange juice
1 teaspoon brown sugar
Instructions:
- Preheat oven to 170°C (340°F) using the turbo setting if available, and line a baking dish with parchment paper.
- Spread the diced sweet potatoes in the baking dish, drizzle them with olive oil, and mix them well. Roast for about 25 minutes, or until the sweet potatoes are tender and golden. Remove them and let them cool (you can prepare this step up to two days in advance and store them in the fridge).
- Transfer the roasted sweet potatoes to a serving bowl and add all the other salad ingredients.
- For the dressing: Combine all ingredients in a suitable container and mix them thoroughly (you can prepare this up to two days in advance). Pour the dressing over the salad, stir and serve.
Orange Soup
This soup is versatile and delightful whether served hot in the winter or chilled from the fridge in the summer. It shines all year round.
Ingredients (8-10 servings):
3 tablespoons olive oil
3 onions, peeled and quartered
4 cloves garlic, minced
2 carrots, peeled and sliced
4 sweet potatoes, peeled and diced
1/2 teaspoon grated ginger
1/2 teaspoon grated nutmeg
Salt and black pepper
6 cups (1.5 liters) water
1/2 cup (120 ml) heavy cream
Optional for serving: thyme, olive oil
Instructions:
- In a wide pot, heat the olive oil. Add the onions and sauté until they become translucent. Add the garlic and sauté briefly. Add the carrots and sweet potatoes, and sauté for about 10 seconds over low heat.
- Add the spices and stir well. Pour in water. Bring to a boil over high heat, reduce heat, cover, and simmer for about 40 minutes. Remove from heat.
- Blend the soup (using an immersion blender or a food processor). Return it to pot, add the heavy cream, mix well, and bring it back to a gentle boil. Remove from heat.
- Cover and refrigerate for at least 5 hours.
- Serving: Divide the soup into bowls. If desired, sprinkle a bit of thyme and drizzle some olive oil. Serve.
How to store: Refrigerate for up to 4 days.
Asian Pumpkin-Mango Salad
Ingredients (serves 4-6):
1 spaghetti squash
2 tablespoons olive oil
1 clove garlic, minced
Pinch of salt
2 ripe mangoes, peeled and diced
1/2 cup finely chopped cilantro
1/2 cup finely chopped green onion
For the dressing:
5-6 tablespoons lime or lemon juice
1 teaspoon vinegar
1 teaspoon soy sauce
1 teaspoon canola oil
2 tablespoons honey
1 clove garlic, minced
1/2 teaspoon freshly grated ginger
1/2 teaspoon sesame oil
Instructions:
- Preheat the oven to 180°C (recommended with turbo setting) and line a baking sheet with parchment paper.
- Slice the spaghetti squash, remove the seeds, and place them on the baking sheet. Drizzle with olive oil and sprinkle with minced garlic and a pinch of salt. Roast for about 45 minutes, until soft. Remove and let it cool completely (you can prepare this in advance and store it in the fridge).
- Once the squash is cooled, shred it into thin "spaghetti-like" strips using a fork, then transfer them to a serving bowl.
- Add the diced mangoes, chopped cilantro, and green onions to the bowl with the squash and gently mix.
For the dressing:
- In a separate bowl, combine all the dressing ingredients and mix well (you can prepare this in advance too).
- Pour the dressing over the salad, gently toss to coat, and serve.
- Enjoy this refreshing Asian-inspired salad that's bursting with flavor and vibrant colors. Perfect for any occasion!
Curry and Yellow Pepper Fish in Coconut Sauce
A light and fragrant main dish with an Asian touch, perfect for a refreshing option after indulgent holiday meals. While it's best enjoyed fresh, you can prepare the fish, blanch the asparagus, and make the sauce ahead of time, completing the final cooking steps just before serving.
Ingredients (serves 6):
6 white fish fillets (such as sea bass, cod, tilapia, snapper or trout)
2 tablespoons olive oil
A pinch of coarse salt and black pepper
12 small yellow bell peppers or 2 large ones, sliced into strips
2 tablespoons olive oil
1 bunch fresh asparagus
For the sauce:
4 tablespoons olive oil
6 cloves garlic, peeled and minced
1 tablespoon red curry paste
1/4 cup water
1/2 teaspoon ground turmeric
3 tablespoons lime or lemon juice
Salt to taste
1/4 cup (300 ml) coconut milk
A handful of basil leaves
Instructions:
- Preheat the oven to 170°C (recommended with turbo setting) and line two baking sheets with parchment paper.
- Place the fish fillets on one of the baking sheets with the skin side down. Brush them with olive oil and season with a pinch of salt and black pepper. On the other baking sheet, lay out the yellow peppers and drizzle them with olive oil.
- Place both baking sheets in the oven. After 15 minutes, remove the fish fillets. After about 20 minutes, when the peppers are lightly golden, remove them as well. Keep them aside for later use.
- While the fish and peppers are cooking, prepare the asparagus. Bring a pot of water to a boil. Trim about 3 cm from the thick ends of the asparagus and discard. Blanch the asparagus in the boiling water for about 5 minutes, then drain and set aside.
- For the sauce, heat the olive oil in a deep skillet or wide pan over medium heat. Add the minced garlic and sauté for a few seconds until fragrant. Add the red curry paste and water, and stir well. Then, add the ground turmeric, lime (or lemon) juice, and salt. Bring to a gentle boil.
- Reduce the heat to low and add the coconut milk, stirring to combine. Allow the sauce to gently simmer.
- Add the blanched asparagus and roasted yellow peppers to the skillet. Cook for about 5 minutes to heat them through.
- Place the fish fillets on top of the sauce in the skillet, skin side up. Make sure they are coated with the sauce. Cover the skillet and cook for another 10 minutes.
Serve hot, garnished with fresh basil leaves.
Gluten-Free Mango-Passion Fruit Mousse
Indulge in the perfect dessert to conclude a holiday meal, a delightful fusion of tartness, sweetness and vibrant colors that warms the heart.
Ingredients (8 individual servings):
4 fresh mangoes or 800g thawed frozen mango
200g powdered sugar
8 fresh passion fruits or 250g thawed frozen passion fruit
2 cartons (500ml) heavy cream
Instructions:
- If using fresh mango, peel and dice it. Place the mango (fresh or thawed) in a food processor bowl and add 50g of powdered sugar. Blend until smooth.
- Spoon a tablespoon of the mango puree into each serving dish. Store the dishes in the freezer for about 10 minutes.
- Meanwhile, add about 3/4 of the passion fruit pulp to the remaining mango puree and mix thoroughly. Keep the rest of the passion fruit pulp in the fridge until serving.
- Whip the heavy cream and the remaining 150g of powdered sugar until you achieve very stiff peaks. Gently fold the mango-passion fruit mixture into the whipped cream to create a smooth cream.
- Remove the serving dishes from the freezer and evenly divide the cream mixture among them. Cover and refrigerate for at least 8 hours.
- For serving, add a teaspoon of passion fruit pulp to each portion.
How to store: Refrigerate for up to two days.
This dessert is a delightful harmony of flavors and textures, sure to please your taste buds and impress your guests. Enjoy!