ORANGE TOAST RECIPES

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FENNEL AND ORANGE SALAD | JAMIE OLIVER SALAD RECIPES



Fennel and orange salad | Jamie Oliver salad recipes image

Total Time 15 minutes

Yield 4

Number Of Ingredients 7

3 bulbs of fennel
1 handful of almonds
3 oranges
a few springs of fresh mint
2 handfuls of rocket
sherry vinegar
extra virgin olive oil

Steps:

    1. Using a speed peeler, shave the fennel, then place in a bowl of ice water.
    2. Toast the almonds in a dry frying pan, then crush in a pestle and mortar.
    3. Peel and very thinly slice the oranges, then arrange on a platter.
    4. Pick the mint leaves. Drain the fennel, spin, then mix with the mint, rocket, a splash of sherry vinegar and oil, and season well with sea salt and black pepper.
    5. Scatter the fennel mixture over the oranges and top with toasted almonds.

Nutrition Facts : Calories 136 calories, FatContent 7.3 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 5.4 g protein, CarbohydrateContent 12.7 g carbohydrate, SugarContent 12.2 g sugar, SodiumContent 0.6 g salt, FiberContent 2 g fibre

CHALLAH FRENCH TOAST RECIPE | INA GARTEN | FOOD NETWORK



Challah French Toast Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 27 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 8 large slices

Number Of Ingredients 12

6 extra-large eggs
1 1/2 cups half-and-half or milk
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tablespoon good honey
1/2 teaspoon kosher salt
1 large loaf challah or brioche bread
Unsalted butter
Vegetable oil
Pure maple syrup
Good raspberry preserves (optional)
Sifted confectioners' sugar (optional)

Steps:

  • Preheat the oven to 250 degrees F.
  • In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
  • Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

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