Free recipes

Ingredients:

8 veal loins
1 cup orange juice
1/4 cup red wine
4 tbsp oil
2 tbsp mustard
2 tbsp orange zest
1 tbsp soy sauce
1 tbsp cornstarch
1 1/2 tsp thyme
1 garlic clove, crushed
Salt and pepper

Preparing:

Season the veal loins with mustard, garlic, soy sauce, 1/2 tsp thyme, salt and pepper.
Seal loins in a pan with oil on both sides, remove from pan and reserve.

Add the red wine to the skillet, 1 tbsp thyme, orange zest and let it reduce for a few minutes.
Add the cornstarch dissolved in orange juice and cook for 5 more minutes.
Serve veal with orange sauce and thyme.

Ingredients:

3 cups sparkling water or champagne, chilled
3/4 cup apricot nectar, chilled
3/4 cup pink grapefruit juice cocktail, chilled
12 ounce orange-tangarine juice concentrate, thawed and undiluted

Preparing:

Combine the apricot, grapefruit and orange-tangarine juice in a pitcher and chill.
Add sparkling water.
Serve inmediatly over ice.

Ingredients:

650 g cooked beets, peeled
115 g fresh baby spinach leaves
3 tbsp extra virgin olive oil
1 tbsp superfine sugar
1 tbsp fennel seeds
Juice of 1 orange
Salt and pepper

Preparing:

Dice the cooked beet using a knife and reserve.

Heat the olive oil in a pan.
Add the orange juice, sugar and fennel seeds.
Season with ppeper and salt.
Stir constantly until the sugar has dissolved.
Add the beets to the pan and stir gently to coat.

Remove the from heat.
Arrange the spinach in a large bowl.
Spoon the warmed beets on top and serve.

Ingredients:

2 chopped avocados
1 cup chopped mature mango
1 cup chopped pineapple
1 / 4 cup rind coconut
1 tbsp lemon juice
Salt and pepper

Preparing:

Mix all ingredients in a bowl.
Serve with roasted bananas.

Ingredients:

5 leaves of celery
3 ounces water
2 tbsps sugar
Juice of one lemon and a half

Preparing:

Liquefy all the ingredients with enough ice.
Decorate with lemon slices.