Orange pudding

Really good and aromatic pudding/flan.... and super easy to make.

Start with making caramel in a pan...1 cup of sugar + a tiny splash of water...let cook till golden, over med/low heat and pour the caramel into 4 individual molds or into a 6" round one.

Beat 5 eggs with 374 cups of sugar till frothy and pale.
Now, carefully, incorporate  the juice of 3 oranges, a generous teaspoonful of grated orange zest and   a good splash Grand Marnier.

Place the mold (s) in a baking sheet filled with lukewarm water up to 2/3 of the mold and bake for 45 to 60 minutes in a 150°C oven.
 To check if it's ready, stick ( can't come up with a better word...) a toothpick in it ; if it comes out CLEAN it's ready.

Let cool and serve ...

 Note : The onein the pic has been cut out of a rectangular mold with a ring mold and flipped upside down onto the plate.

Carrot, orange and radish salad

A striking looking salad, great as a side to grilled chicken, lamb or fish...or on its own of course.

I like how the spices in the dressing are extremely popular both in Mexico and in the Mediterranean.

Start with slicing unpeeled oranges as thin as you can and place them in a LARGE bowl.

Add thinly sliced peeled carrots and radish.

Sprinkle with equal parts of sugar and salt.

Add freshly cracked pepper, cumin seeds and coriander seeds in equal amounts.

Throw in a generous pinch of ground cinnamon and a touch of oregano, mix everything well and let macerate at room temperature for 10/15 minutes.

Just before plating, add freshly chopped herbs... cilantro (coriander) is a must, mixed with some parsley and/or mint .

If you like, you can add some crumbled feta on top as well.

Buon Appetito!