Tag: mandarin

Mandarin Salad Recipe – Italian Cuisine – Italian Cuisine

Mandarin Salad Recipe - Italian Cuisine


  • 200 g cabbage
  • 100 g curly endive
  • 70 g celery
  • 3 mandarins
  • shallot
  • parsley
  • extra virgin olive oil
  • salt

For the salad recipe with mandarins, finely slice the cabbage, salt it, mix it and leave it to macerate for an hour. Cut the celery into slices. Chop the endive. Peel 2 mandarins and cut the wedges in two.

Put 2-3 slices of shallot in the glass of the blender, the juice of the third mandarin, a pinch of salt, a sprig of parsley leaves, 40 g of oil and blend by emulsifying. Drain the cabbage well, squeeze it, mix it with the other vegetables and season with the emulsion.

Grilled mackerel recipe with fennel and mandarin sauce – Italian Cuisine

Grilled mackerel recipe with fennel and mandarin sauce


  • 8 pcs mackerel fillets
  • 3 pcs mandarins
  • 1 pc fennel
  • fresh dill
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of grilled mackerel with fennel and mandarin sauce, salt the mackerel fillets and cook them on the side of the pulp in a non-stick pan, with 2 tablespoons of oil, for 1 minute; grease the skin, lower the heat, cover with a lid and continue cooking for another 3-4 minutes.
Peel the tangerines, divide them into wedges and remove skin and seeds. Slice the fennel, mix it with the mandarin wedges and season with oil, a pinch of salt, pepper and a couple of chopped sprigs of dill. Serve the mackerel with the fennel and mandarin salad.

Infusion recipe of roobios and mandarin – Italian Cuisine

Infusion recipe of roobios and mandarin


  • 200 g Mandarin juice
  • 40 g Acacia honey
  • 6 g Green Rooibos
  • 1 piece of cinnamon stick
  • 1 orange peel
  • 1 Clove
  • 1 Juniper berry
  • 1 Coriander seed
  • 1 Lemon peel
  • 1 Cardamom berry
  • 1 Chunk of fresh ginger
  • Half star of star anise

Heat the juice with 70 g of water, peel and honey, without boiling; then add the rooibos and the spices, after 1` turn off and leave to infuse for 6-8 ’. Strain and serve hot.

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