What to cook with citrus: recipes for breakfast, lunch and dinner

Winter doesn't offer us much in the way of a variety of fruits and berries, so we have to be content with what we have. That is, imported citruses.

The FoodOboz editorial team decided that eating oranges, tangerines, and grapefruits for nothing is too boring, so we're offering you a full menu for the day. All the recipes in our selection are prepared with the addition of certain citrus fruits.

Breakfast. Pancakes with orange sauce

First, you need to prepare the dough. You can make the pancake dough to your taste:

• Pancakes with milk
• Pancakes with whey
• Pancakes with water
• Pancakes with kefir
• Pancakes with sour milk
• Pancakes without eggs
• Lean pancakes

Then prepare the orange sauce. We will need:

• oranges - 2 pcs.
• eggs - 2 pcs.
• sugar - 100 g
• butter - 40 g

1. Pour the sugar into a saucepan. Zest one orange (without the white part), and add to the sugar.
2. Squeeze the juice from the oranges, and add to the sugar with the zest. Stir until the sugar is dissolved.
3. Beat the eggs lightly with a fork (just mix the white and yolk, without foaming) and add to the mixture. Leave for 20 minutes to let the zest release its flavor. Then strain, add butter, and cook over medium heat until thickened. An important point: do not boil the mixture, otherwise it will curdle.
4. Let the sauce cool and serve with pancakes.

Appetizer. Salad with avocado and grapefruit

• grapefruit - 1 pc.
• ripe avocado - 1 pc.
• mixed salad - 2 handfuls
• onion - optional
• salt, pepper - to taste
• Dijon mustard - 1 tsp.
• oil - 2 tbsp.
• lemon juice - 1 tbsp.

1. Peel and cut the avocado into slices. Peel the grapefruit from the peel and white films so that you get a fillet of flesh.
2. Put everything in a bowl, add the salad mix. Optionally, you can add onion, chopped into thin half rings. Season with salt and pepper.
3. Mix mustard with oil and lemon juice. Pour the mixture over the salad and mix well.

Lunch. Carrot and orange soup

• carrots - 600 g
• onion - 2 pcs.
• vegetable broth - 3 cups
• orange - 2 pcs.
• honey - 1 tbsp
• salt, pepper - to taste
• heavy cream or low-fat sour cream - for serving

1. Peel the onions and carrots, and cut them into cubes. Put in a saucepan, pour in the broth, and cook for 30 minutes. Learn how to make vegetable broth
2. When the vegetables are soft, blend the soup in a blender.
3. Squeeze the juice from the oranges. Add it to the soup, along with honey, salt, and pepper to taste, stir and bring to a boil.
4. When serving, garnish with cream or sour cream.

Afternoon snack. Pie with tangerines

• soft cottage cheese - 900 g

• tangerines - 500 g
• flour - 200 g
• egg - 4 pcs.
• sugar - 200 g
• baking powder - 2 tsp.
• lemon - 1 pc.
• butter - 100 g
• sour cream - 200 g
• vegetable oil - 4 tbsp.

1. Mix part of the cottage cheese (300 g) with a mixer with oil, egg, and sugar. Add the sifted flour and baking powder and knead the dough.
2. Roll out the dough, put it into a 24-cm-diameter mold, make high sides, and refrigerate.
3. While the dough is resting, prepare the filling. Wash the lemon, grate 1 tsp of zest, and squeeze a tablespoon of lemon juice.
4. Separate the whites from the yolks and beat the whites separately. Beat the yolks with a mixer together with the softened butter and sugar. Add the rest of the cottage cheese (600 g), sour cream, baking powder, lemon zest and juice, and mix well.
5. Peel the tangerines, peel off the films, and put half of the slices in the filling. Stir in the beaten egg whites with a spoon. Mix everything well again.
6. Take the dough mold out of the refrigerator, put the curd mixture in, and bury the remaining tangerine slices on top.
7. Bake the cake in a 180-degree oven for an hour. If the top of the pie browns too quickly, cover it with foil. Cool the cake before serving.

Dinner. Chicken with lime

• chicken legs or thighs - 600 g
• lime - 2 pcs
• soy sauce - 200 ml
• water - 200 ml
• oil - 3 tbsp.

1. Wash the chicken, pat dry with paper napkins, and put it in a hot and oiled frying pan. Fry over high heat on both sides until golden brown.
2. Once the chicken is "tanned", pour in the soy sauce and water, and squeeze the juice from the lime. Cut the remaining lime into slices and place on top of the chicken.
3. Cover the pan with a lid and simmer over high heat for 5-7 minutes.