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Seasonal recipes

Orange

Fruit and vegetables from the market, simple ideas and the wine to go with them.

Navel, blood, Maltaise: winter oranges bring colour, vitamins and fragrance, from breakfast to dessert.

Choosing itHeavy (and therefore juicy), with thin, shiny skin. The colour tells you nothing about ripeness.
Storing it1 week at room temperature, 2 weeks in the fridge.
Top tipRoll it under your palm before squeezing: it will give more juice.
Orange salad with cinnamon and orange blossomDessert · Prep 15 min · Serves 4 · Very easy

A very simple Moroccan dessert, fresh and fragrant.

Ingredients for 4

  • 4 oranges (including 1 blood orange if possible)
  • 1 tbsp orange blossom water
  • 1 tbsp honey
  • 1 tsp cinnamon
  • A few dates and flaked almonds
  • Fresh mint

Method

  1. Peel the oranges, removing all the pith, and slice them into rounds.
  2. Arrange them on a platter.
  3. Mix the orange blossom water, honey and the reserved juice, and pour over the oranges.
  4. Dust with cinnamon and scatter over the dates, almonds and mint. Serve chilled.
Thermomix version
  1. Add the reserved juice, orange blossom water and honey, mix 10 s/speed 3, then pour over the oranges.

Food & wine pairing

A sweet wine with citrus notes, such as a Jurançon.

Moist orange cakeDessert · Prep 20 min · Cook 35 min · Serves 8 · Easy

A very simple cake, soaked in orange syrup.

Ingredients for 8

  • 2 unwaxed oranges
  • 3 eggs
  • 150 g sugar
  • 100 g melted butter
  • 200 g flour
  • 1 sachet baking powder
  • Syrup: juice of 1 orange and 50 g sugar

Method

  1. Preheat the oven to 180 °C. Butter a cake tin.
  2. Whisk the eggs and sugar, add the orange zest and juice, then the melted butter.
  3. Add the flour and baking powder.
  4. Bake for 35 minutes.
  5. Heat the orange juice and sugar, and soak the cake as soon as it comes out of the oven.
Thermomix version
  1. Add the zest and sugar, blend 10 s/speed 10.
  2. Add the eggs, 2 min/37 °C/speed 4, then the juice, melted butter, flour and baking powder, 20 s/speed 4.
  3. Bake for 35 minutes at 180 °C. For the syrup: juice and sugar 3 min/100 °C/speed 1.

Food & wine pairing

A sweet Loire wine.

Crêpes SuzetteDessert · Prep 30 min · Cook 20 min · Serves 4 · Medium

The great flambéed classic, with caramelised orange butter.

Ingredients for 4

  • Batter: 250 g flour, 3 eggs, 50 cl milk, 30 g melted butter, 1 pinch of salt
  • Suzette butter: 80 g butter, 80 g sugar, 2 oranges (zest and juice)
  • 4 cl orange liqueur (optional)

Method

  1. Make the batter and leave it to rest for 30 minutes, then cook the crêpes.
  2. In a large frying pan, caramelise the sugar with the butter, then add the orange zest and juice.
  3. Fold the crêpes into quarters and warm them through in the sauce.
  4. Flame with the liqueur if you wish, and serve immediately.
Thermomix version
  1. Batter: add the flour, eggs, milk, melted butter and salt and blend 20 s/speed 5. Leave to rest, then cook the crêpes.
  2. Suzette butter: add the zest and sugar, 10 s/speed 10, then the butter and juice, and cook 5 min/100 °C/speed 2.
  3. Warm the folded crêpes in the sauce in the pan.

Food & wine pairing

A demi-sec Champagne would be ideal; here, a sweet wine from the South-West.

Orange marmaladeJam · Prep 40 min · Cook 1 h · Serves 10 · Medium

English-style marmalade, with its thin strips of peel and a hint of bitterness.

Ingredients for 10

  • 1 kg unwaxed oranges (bitter or sweet)
  • 1 lemon
  • 1 litre of water
  • 1 kg sugar

Method

  1. Cut the oranges in half, squeeze the juice and keep the pips in a muslin bag.
  2. Cut the peel into thin strips.
  3. Cook them in the water with the juice and the muslin bag for 1 hour, until tender.
  4. Add the sugar and lemon juice and boil rapidly until a drop sets on a cold plate.
  5. Pour into jars.
Thermomix version
  1. Make half the recipe. Put the strips of peel, the juice, 50 cl of water and the muslin bag in the mixing bowl and cook 40 min/100 °C/reverse/speed 1.
  2. Add 500 g sugar and the lemon juice and cook 25 min/Varoma/reverse/speed 1, without the measuring cup, with the simmering basket on the lid.
  3. Pour into jars.

Food & wine pairing

At breakfast, we save the wine for later!

Orange and cumin glazed carrotsSide dish ·Prep 10 min · Cook 25 min · Serves 4 · Very easy

A sweet-and-savoury side, glossy and tender.

Ingredients for 4

  • 800 g carrots
  • 1 orange
  • 30 g butter
  • 1 tbsp honey
  • ½ tsp cumin
  • Salt, pepper, parsley

Method

  1. Cut the carrots into rounds or sticks.
  2. Put them in a sauté pan with the orange juice and zest, the butter, honey, cumin and a splash of water.
  3. Cook for 20 minutes covered, then uncover and reduce until they are glazed.
  4. Season with salt and pepper and sprinkle with parsley.
Thermomix version
  1. Put the sliced carrots, the orange juice and zest, the butter, honey, cumin and 10 cl of water in the mixing bowl.
  2. Cook 20 min/100 °C/reverse/gentle stir setting, then 5 min/Varoma/reverse/gentle stir setting without the measuring cup to reduce.

Food & wine pairing

A dry, fruity white from Gascony.

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And in the glass?

The wine to go with it

Every recipe has its pairing: find the bottles in the shop, or discover them at a workshop.

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