Reebok Precision Instructions

Moroccan carrot salad with citrus-orange mustard vinaigrette

After so many hearty Swabian specialties, I was once again feel like a slight English-oriental food. What was more as a blend of fruity salad, in this case, carrots, spicy saffron potatoes and roasted sea bream. Since everything is included to please the tongue and the stomach: Sweet carrots and citrus fruits, cinnamon and aniseed flavored, bright yellow saffron potatoes as a luxurious form of patatas a lo pobre poor man's potatoes and fresh caught sea bream.

Moroccan carrot salad with citrus-orange mustard vinaigrette
500 g carrots
5 oranges
1Zitrone
3 tablespoons orange blossom water
1-2 tablespoons brown sugar
orange salt
red pepper
1 teaspoon orange mustard
2-3 tablespoons mild olive oil as extra virgin scrape Masia El Altet from Spain

ground cinnamon 1 teaspoon aniseed green

carrots and grate. Place in a bowl. 3 oranges peeled so generous that the white skin is also removed. Then cut with a very sharp knife, cutting the flesh from the skins. Collect the juice.

remaining orange and lemon squeeze. Juice with orange blossom water, orange, mustard, orange, salt, sugar and red pepper mix well. Olive oil suppressed. Vinaigrette, pour over the salad and mix. covered in the refrigerator can be drawn 30 minutes. with

before serving cinnamon and anise seed . Sprinkle

saffron potatoes
Ca. 1 kg small waxy potatoes
1 bunch green onions
1 bunch flat-leaf parsley or cilantro
4 tablespoons fruity olive oil as Picual
1 bay leaf
1 teaspoon fennel seeds
a sachet saffron powder or saffron threads
salt and pepper

oven to 200 º C . Preheat Wash and peel potatoes
. Clean and green onion cut into pieces. Parsley chop coarsely.

olive oil in a pan. Potatoes and onions in hot oil roast all around. About ½ l hot Fill with water. Add bay leaf, saffron and fennel seeds. Season with salt and pepper. Pour into an ovenproof dish and covered in the oven at 220 º C about 30 minutes to cook. Remove the lid, give the roughly chopped parsley to the saffron potatoes and cook another 10 minutes until the liquid has almost evaporated.

's purpose was in fine olive oil roasted sea bream.