How to prepare tasty recipes with both sweet and savory citrus fruits: to fill up on vitamin C and fruit! And your children will like them very much
Recipes with citrus
As our grandmothers taught us, “la C vitamin works wonders for seasonal ailments “, which are quite frequent at this time of year. The most delicious way to make them full, in addition to juices, is by inserting citrus fruits in many sweet and savory recipes: here are some quick and easy family-friendly ideas.
In this article
Fennel and orange cream
This soup is a magical potion for the children with no appetite or who suffer from acetone according to the book “La cucina dei bambini” (by L. Rossetti and CC Cagnin, bluedizioni): “Orange and fennel can help alleviate the sense of lack of appetite caused by seasonal ailments or acetone”. Thanks to the orange juice it also contains vitamin C, and the slightly particular flavor of fennel is softened.
A peculiarity of this cream is the cooking method: the vegetables are cooked first steamed and not boiled. «Steam cooking is obtained by placing the food in special baskets, grilled or with holes, above the steam exhaled by the water or broth contained in a pot and brought to a high temperature. Food cooks in this way by absorbing the steam without losing flavor or nutritional properties. This type of cooking also allows you to cook without oil and seasonings, which can possibly be added raw. The only important precaution is to dose the liquid well into the pot below. The water must never come into contact with the dishes contained in the basket, but it must be in sufficient quantity so that it does not evaporate completely before cooking is completed. It is good to cover with a lid to avoid vapor dispersion. Steaming with a pressure cooker will allow you to save a lot of time ».
Ingredients for 4 servings
- 4 round fennel
- 400 ml of vegetable broth
- the juice of 2 oranges
- 4 tablespoons of cornstarch
- extra virgin olive oil
Clean the fennels, wash them, cut them into wedges and steam them. In a separate pot, heat the broth, add the fennel, orange juice and cornstarch dissolved in a glass of cold water. Bring to a boil and cook for three to four minutes. Season with salt and blend with an immersion blender until you get a velvety cream. Serve with a drizzle of oil and possibly with some croutons.
Also in the same book is the recipe for a centrifuged energy: “In very few calories it contains theantioxidant action of flavonoids, of which pomegranates are rich, and of the vitamin C contained in orange ».
To prepare it you will need two pomegranates and an orange, just insert the ingredients into the extractor or centrifuge to obtain a ruby red juice.
Fennel, orange and olive salad
This recipe is a great classic, perfect as a side dish, but also as an appetizer or when paired with tuna, grilled chicken or shrimp or chickpeas a rich and delicious single dish.
Dr. Annamaria Acquaviva, nutritionist dietician, explains on his website all the health benefits of this recipe with citrus fruits: “The nutritional characteristics of fennel in synergy with those of orange make this recipe rich in vitamins and minerals, particularly antioxidant and purifying. I generally propose this dish as an appetizer, not only is it useful if you want to promote a satiating effect, but also to avoid the fermentation effects of oranges, which occur if taken at the end of a meal ».
Ingredients for 4 people
- 2 medium fennel with beards
- 2 oranges
- 60 g of black olives
- Extra virgin olive oil
- Salt to taste
Clean the fennel, removing the outermost layer, but keeping the beard aside, wash them and cut them very thinly with a mandolin. Squeeze one orange and peel the other, then cut it into thin slices. Slice the olives too. Arrange the fennel slices on a tray or serving dish, alternating them with the oranges and season with oil, squeezed juice, a pinch of salt, olives and fennel barbette.
Ricotta mousse with spiced mango
The recipe taken from the book “Organic recipes for the future mother” (by S. Darrigo-Dartinet, red!) Is perfect for snack or for breakfast and can also be prepared in one express version: «Change flavors by mixing, in a cup, a goat cheese, slices of mango and a little orange juice diluted in a tablespoon of agave (or maple) syrup».
If you can’t find mango, instead, why not try an orange fruit salad and maybe some chopped chocolate to make this mousse even more delicious?
Ingredients for 4 servings
- 1 mango
- the juice of a large orange
- 1 star anise
- 1 cinnamon stick
- ½ vanilla pod
- ½ teaspoon of agar agar
- 2 tablespoons of unrefined blond brown sugar
- 1 egg
- 200 g of cottage cheese
Peel the mango and, paying attention to the large stone, cut it into cubes. Pour the orange juice into a saucepan with cinnamon, star anise and a spoonful of sugar. Score the vanilla bean, scrape the seeds and add them to the saucepan before heating the orange juice and boiling it for five minutes. Leave the spices to infuse for ten minutes and then strain. Set aside two tablespoons of juice in the saucepan and season the diced mango with this infusion. Instead, bring the liquid left with the agar agar back to a boil, cook for a minute and let it cool. In a bowl, mix the yolk with a tablespoon of sugar before adding the ricotta.
Whisk the egg white with a pinch of salt and add it to the ricotta cream, stirring from top to bottom to keep it from disassembling. Also add half of the fruit to the mousse and divide it into glasses. Let it rest in the fridge for at least two hours and when ready to serve, complete with the mango and the juice kept aside.
Spiced citrus fruit salad
A fruit salad come on vitamin colors, sweet and fragrant at the right point to make …