Oranges in three ways

A great twist for your salad, as a healthy snack or a slice of sweetness in a jug of water.

ORANGE CURD

Try something new for breakfast: orange curd! Curd is a delicious topping for scones, for example, but also for pancakes and muffins. The nice thing about curd is that you can actually make it with any fruit. You could even combine fruits.

What you need for 250ml of curd:

2 (organic) oranges
1 (organic) lemon
125 grams salted butter
200 grams granulated sugar
2 egg

Grate the peel of the oranges and the lemon. Mix the gratings with the butter and sugar in a glass bowl and heat au bain marie. Stir the mixture until the butter has completely melted and you have a smooth mass. Then squeeze an orange and add this to the mixture. Finally, beat the two eggs and gently pour these into the mixture in the bowl. Now keep stirring for about 15 minutes until your curd is thick enough. Remove the bowl from the pan and allow it to cool. When the orange curd has cooled down you can keep it in a large pot (or a couple of small pots) for about two weeks in the refridgerator. Note: in order to enjoy your curd for as long as possible, it is important that the jars are clean.

SALAD WITH ORANGE AND BURRATA

Salad burrata is summer on a plate. Delicious with a bbq but also a nice lunch salad. Of course, you can always replace the burrata with mozzarella.

What do you need for a salad for 3 to 4 people?

2 oranges
1 ball of burrata
50 grams of plain hazelnuts (not roasted)
rocket salad
60 grams fresh green pesto
large handful of cherry tomatoes
fresh basil

Roast the hazelnuts until light brown and then roughly chop them. Peel the oranges, taking the pith with them. Separate the segments and place them in a bowl. Halve the tomatoes. Then make a simple dressing by mixing the pesto with some orange juice. Make the salad by mixing the orange and tomatoes with the rocket. Place the burrata bun in the middle of the salad. Pour the pesto dressing over the salad and sprinkle the hazelnuts over the top. Finish with salt and pepper and basil leaves. Enjoy your meal!

ORANGE SORBET

It doesn't get any more summery than ice cream. Try this orange sorbet ice cream! You only need a few ingredients.

What you need (for 4 people):

6 to 7 oranges
50 ml water
50 grams fine white sugar
optional mint and ice cream cone

Take 50 millilitres of water and put it in a pan with a thick base. Add the white sugar and bring to the boil. Let it boil down to a sugar syrup. Leave the syrup to cool completely. In the meantime, grate three oranges and keep the gratings in a bowl. Then squeeze all the oranges and make sure that no pips get into the juice. Mix the juice with the cooled syrup and put it in the freezer. After 30-45 mins, stir the orange mixture with a fork and repeat this every half hour. Do this about 4 times. Then briefly stir the mixture again with the hand blender. Then, put the sorbet in the freezer for around half an hour so it can solidify. After these one and a half hours you can serve the sorbet in a cone or a nice glass. Serve with a sprig of mint for an even fresher flavour.

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TASTY+ JUICER PLUS MEASURING JUG

Use this smart juicer for perfectly pressing your oranges, lemons or limes. The large vertical slots will guide the juice right into the 0.5 litre measuring jug. Which by the way has markings for the right amount of juice every time. Its square shape makes it easy to hold whilst pressing and pouring.