Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
This is a recipe for the proper disposal of peels from eaten pomelo (or oranges or grapefruits), of which there is always a lot left, and also for making sweets.
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This method of making candied peels is good when there are peels left over from making something from citrus fruits. Also, using such candied peels allows you to decorate this pie and properly dispose of the leftovers. In addition , such candied peels are good when added to other pies and muffins, and simply as a treat for drinks.
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Candied orange peels are an exquisite dessert rooted in French cuisine. This sweet delicacy emerged from the desire to use every ingredient beneficially. Through prolonged soaking and gradual caramelization, the candied peels acquire a crunchy texture and a rich citrus flavor with subtle caramel notes. They not only serve as a delightful treat on their own but also complement baked goods, ice cream, and chocolate desserts beautifully. Their aroma can transport you to cozy French cafes, while their taste offers moments of true enjoyment. Candied peels are also used to decorate festive dishes, giving them an elegant appearance and a subtle sweet-sour note. This dessert is a true art that combines patience, skill, and love for cooking.
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Fragrant tea with mint and orange peels embodies the coziness and warmth of Russian cuisine. It combines the rich flavor of black tea, the refreshing coolness of mint, and the citrusy zest of orange peel. The origins of this drink can be found in Russian tea traditions, where aromatic herbs and natural additives gave tea a special depth. Its delicate taste is perfect for quiet evenings, while mint refreshes and relaxes. Orange peel adds a slight tanginess that highlights the sweetness of honey that can be added to taste. This tea not only warms but also helps create an atmosphere of tranquility. It can be served in a beautiful ceramic cup, enjoying its aroma and comfort.
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Cottage cheese pancakes with orange zest are an amazing blend of classic Russian breakfast and a sunny citrus accent. The origins of this dish trace back to the traditions of Russian cuisine, where cottage cheese is a key ingredient in many treats. Adding candied orange peel not only makes the pancakes more aromatic but also gives them a subtle fruity tang that perfectly contrasts with the soft, tender texture of the dough. The golden crust obtained from frying in a pan creates a pleasant crunch that complements the airy texture inside. These pancakes are perfect for a morning treat with a cup of tea or for a cozy family dinner, complemented by sour cream, honey, or berries. They bring warmth and homely comfort to each day, turning an ordinary meal into a small celebration.
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This refreshing salad is a vibrant embodiment of Vietnamese cuisine flavors. Pomelo, known for its juicy and tender sweet-sour flesh, harmoniously combines with the tenderness of boiled pork and the sweetness of shrimp. The lemon sauce with garlic, chili pepper, and fish sauce adds zest to the dish while cilantro brings freshness. Sesame seeds and crispy sautéed onions complete the composition, creating a multi-layered flavor experience. This salad not only delights the taste buds but also refreshes on hot days while remaining filling. Vietnamese often serve it as an appetizer or light lunch, enjoying its balance of sweet, sour, salty, and spicy. Try this salad to immerse yourself in the atmosphere of Hanoi or Saigon's exotic markets.
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Fried shallots and small dried shrimp are quite common ingredients in Asia. They are sold ready-made and are used as a seasoning for many dishes. Here you can find them in specialty stores or make your own, which is quite simple: cut the shallots into small cubes or sticks no longer than 1 cm. Fry in a large amount of hot vegetable oil, stirring constantly so that the onion does not burn , add salt. As soon as it becomes golden and crispy, remove it from the heat and put it on a paper towel to dry. Do not leave it in the pan, because the oil does not cool down immediately, and the onion may burn (or become soggy if there is a lot of oil). You can do the same with small shrimp. Of course, they will then turn out not dried, but fried, but in this In this case, it will not harm the dish, but will only add a more fried taste and crispy texture.
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Salmon tartare with pomelo is a refined dish of French cuisine that combines freshness and tenderness with a hint of spiciness. The flavorful and textured salmon harmoniously intertwines with creamy avocado and the refreshing citrus accent of pomelo. A dressing of olive oil, salt, and pepper highlights the natural shades of the ingredients, creating a balance of flavors. Mashed potatoes formed into miniature balls and coated with olive crumble add depth and originality, making the dish not only a gastronomic delight but also a visual masterpiece. This tartare is perfect as a light appetizer before the main course or as part of an exquisite tasting menu, emphasizing the elegance of French culinary traditions.
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Pomelo and shrimp salad is a vibrant dish of Pan-Asian cuisine that combines the freshness of fruits and seafood with an exquisite balance of sweetness, acidity, and umami. The main ingredient is pomelo, considered a symbol of abundance and prosperity in Southeast Asia. Juicy citrus pieces harmoniously complement crunchy cucumbers, Kenyan beans, and grapefruit segments. Crispy peanuts and sweet lychees add textural complexity, while pomegranate seeds provide freshness. Fried shrimp in a light coating of egg yolk and starch create a contrast between the crispy shell and tenderness inside. Fish sauce unites all flavor nuances, while cilantro and black sesame complete the composition. This dish is perfect for a light dinner or festive table where each ingredient highlights the complexity of taste and sophistication of Asian gastronomy.
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Pomelo salad with cashew nuts and shrimp is a vibrant dish of Vietnamese cuisine that combines the freshness of citrus fruits, the crunch of nuts, and the tenderness of shrimp. Its origins are rooted in the traditions of southern Vietnam, where light and refreshing appetizers are valued for their balance of flavors. Pomelo adds a sweet-sour note to the salad, while red and onion add spiciness; roasted cashews provide textural variety. The heat of chili pepper and aromatic sauces make the taste rich and multifaceted. This dish is perfect as an appetizer or light dinner, awakening the appetite and providing gastronomic pleasure. Garnished with coconut flesh and a sprig of cilantro, it not only delights the palate but also looks exquisite on the table.
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The recipe is taken from the collection of recipes by Nastya Ozerova.
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Recipe from the Moscow bar Community.
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The recipe was shared with us by Evgeny Korsun, chef of the Twin Tigers restaurant.
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Greek yogurt with granola, baked apple, and pomelo is a harmony of flavors and textures that combines the creamy softness of yogurt, crunchy granola, the spicy warmth of baked apple, and the refreshing citrus note of pomelo. This dessert, inspired by Mediterranean traditions, blends health benefits with sophistication. Greek yogurt is known for its thickness and rich flavor; granola adds a pleasant contrast while baked apples with cinnamon provide a cozy caramelized touch. Pomelo completes the composition with its slight bitterness and juiciness, creating a fresh balance. This recipe is perfect for breakfast or a light snack, offering a boost of energy and pleasure. Its simplicity makes it accessible while the combination of ingredients is unforgettable. Each spoonful is a small journey into the world of taste delights!
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Apple pudding with raisins and candied fruits is a traditional British dish that combines rich texture and deep flavor. Its history traces back to old recipes where housewives used available ingredients to create hearty and aromatic desserts. Apples add a slight tartness, raisins provide natural sweetness, and candied fruits add fresh citrus notes. An important element is rum, which deepens the aroma. The pudding is slowly cooked submerged in boiling water, making it incredibly tender. The finishing touch is flambéing it before serving, making the dish not only delicious but also impressive. This dessert is perfect for winter evenings or festive tables, offering warmth and comfort with every bite.
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