Lemons and oranges are rich in vitamin C, but they also contain vitamins B1, B2, B6, niacin and vitamin E as well provitamin A, the minerals potassium, magnesium, phosphorus, calcium and trace elements such as iron, zinc, fluorine, copper and sulfur. Lemons and oranges stimulate energy, help to prevent cancer and are antibacterial.
Lemon juice, which is also used to season dishes, has a healing effect on infections in the mouth and throat area, but thanks to its vital substances and roughage, it also ensures that arteries remain elastic, and cholesterol and uric acid levels are reduced.
How can you consume lemons and oranges, differently, as a drink or as a dish, so they will always find a way on your table? Here you are some recipes where lemons and oranges are basic ingredients.
- 1 cup soft butter
- grated zest of 1 lemon
- 1/2 tsp coarsely ground black pepper
- 1/2 tsp coarse salt
- 1 tbs finely chopped lemon balm
Beat the butte until light and creamy, then mix in all the ingredients. Put in a container and leave in the refrigerator to go hard. Serve for spreading on bread, with fish or broiled meat.
Sicilian Lemon Salad
- 6 juicy lemons
- Arugula leaves
- 200 g black pitted olives
- coarse salt, black pepper
- 2 tbs olive oil
Peel the lemons with a sharp knife, removing the pith, cut into segments and remove any seeds. Leave in cold water for 10 minutes; carefully take out the water, place in a colander, and leave to stand for another 10 minutes.
Place the arugula in a serving dish, arrange the lemon segments and olives on it. Season with salt and plenty of freshly-milled black pepper, drizzle with olive oil and serve immediately.
Sole Fillet in Lemon Sauce
- 2 lemons
- 8 sole fillets
- 50 g butter
- Coarse salt, black pepper
- 1 tbs vodka
- 1 carton creme fraiche
Thinly peel lemon so that no pith is left on the zest; cut the zest into thin strips; squeeze out the juice. Dab the sole fillets dry and sprinkle with some lemon juice.
Peel the other lemon with a sharp knife, removing the pith, cut into segments and put to one side.
Preheat the oven to 100 ° C. Heat butter in a very large saucepan. Season the fillets and toss in the flour. Fry for about 3 minutes on each side. Then keep warm on a plate in the oven.
Add the vodka and remaining lemon juice to the juices left in the pan and stir. Add the creme fraiche, strips of lemon zest and cook rapidly on a high heat until the sauce has reduced by half. Season with salt and pepper.
Place the sole fillets and lemon segments in the sauce and simmer for 1 minute.
Serve immediately on the warmed serving plate. Goes well with wild rice and seasonal salad.
Fennel and orange salad
- 2 large ripe oranges
- 3 fennel bulbs
- 2 small red onions
- Juice of half lemon
- 6-8 Tbs olive oil
- Pinch of English mustard powder
- Coarse salt, white pepper
- 3 Tbs roughly chopped walnuts
Peel the oranges with a sharp knife, removing the pith; catch any juice that comes out while doing this; cut the oranges into segments.
Thinly slice the fennel and onions, setting some of the green part of the fennel to one side. Arrange the fennel slices and orange segments in a fan shape on a large plate and arrange the onions rings on the top.
Mix the orange juice you collected with the lemon juice, olive oil, mustard powder, salt, and pepper, and pour over the salad. Leave to stand for at least 30 minutes then finely chop the green part of the fennel and sprinkle over the salad, together with the walnuts.