2 fillets of sole
2 tsp olive oil
3 tsp lemon juice
4-5 Tbsp orange juice
1/2 tsp garlic – finely chopped
2 tsp fresh parsley – chopped
5-6 basil leaves
2-3 orange slices – de-seeded
10-12 onion rings
Salt – to taste
Pepper – to taste
*Spread one tsp of oil in a bowl.
*Pour in the lemon and orange juice.
*Sprinkle salt and pepper, stir gently.
*Add garlic, parsley and basil leaves, stir gently.
*Tear the orange slices, add them and mix well.
*Gently roll the fish in the marinade, add the onion rings and keep it in the fridge for two hours.
*Then heat one tsp of oil in a pan, add the fish with the onions and oranges.
*Cook the fish for two minutes each side using the marinade as a basting sauce.
*Serve with a handful of rocket leaves, pour a spoonful of marinade juice over it and sprinkle some pepper.
Orange-Carrot Cake with Classic Cream Cheese Frosting
Servings: 8 to 10
2 cups pecans, chopped
2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1/4 teaspoon salt
1 1/2 cups unsalted butter, softened
2 1/2 cups sugar
4 large eggs
1/4 cup milk
Zest of 1 orange (1 tablespoon)
1/4 cup orange juice
1 1/2 teaspoons vanilla extract
2 cups finely grated carrot (about 6 carrots)
Cream Cheese Frosting
Preheat oven to 375°. Spread chopped pecans on a sheet pan, and toast at 375° for 5 minutes; set aside to cool. Line 2 greased 9-inch round cake pans with wax paper, and set aside.
Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour and next 4 ingredients. Cream butter and sugar together in a large bowl using an electric mixer on medium speed. Reduce speed to medium-low, and add eggs 1 at a time, blending well after each addition. Add milk and half of flour mixture; blend well. Add remaining flour mixture gradually for a smoother batter.
Stir in orange zest and juice, vanilla, grated carrot, and toasted nuts. Divide batter evenly into prepared cake pans, and bake at 375° for 40 minutes or until a knife inserted into center of cake comes out clean. (Layers may sink a bit in the middle.)
Let layers cool in pans 10 minutes; transfer to a cooling rack. Let cool completely. Top 1 layer with Cream Cheese Frosting; add second layer; frost top and sides of cake.
Note: Store the finished cake in the refrigerator to keep the frosting from getting too soft.
This is a refreshing take on pork chops and happens to be one of my favorite pork dishes. Even though it does take quite a bit of time to prepare, the steps and ingredients are simple and stress-free. When it comes to thyme and rosemary, I believe dried works just as well, and it’s a great “use what you have on hand” approach to cooking this dish.
For the pork: In a small bowl, add the rosemary, thyme, garlic, salt, and pepper, Stir to combine. Using your hands, rub the herb mixture all over the pork. Cover with plastic wrap and refrigerate for at least 1 hour.
For the onion orange marmalade: Using a small saucepan, heat the oil over medium-high heat. Add the onions and cook for 1 minute, stirring frequently. Add the orange marmalade, rosemary, thyme, salt, pepper, and balsamic vinegar. Stir together and reduce the heat to low. Cover and cook for 1 hour, stirring every 30 minutes. The onions will cook down and become jam-like.
Preheat the oven to 375 degrees F.
In a medium oven-safe saute pan, heat the oil over medium-high heat. Add the pork chops and cook for 2 to 3 minutes on each side until a golden crust forms. Finish baking in the oven for 15 to 20 minutes until cooked through.
Spoon the onion orange marmalade over the pork chops. Sprinkle with parsley and serve.