Ward off winter chills with yummy Vitamin C-rich recipes from Mrs Crunch – The Sun

Comments Off on Ward off winter chills with yummy Vitamin C-rich recipes from Mrs Crunch – The Sun

KICK off Christmas and ward off winter chills by tucking into Vitamin C-rich citrus fruits.

From juicy clementines to tangy grapefruits, the versatile fruit packs a zingy punch to brighten cold weather dining.

And with 600g of Sweetclem easy peelers down from £1.40 to £1 at Morrisons this week, there’s no need to go short.

Here are some fresh ways to enjoy Christmas citrus.

Citrus salad with seed and nut crunch – £1.70 per serving

(Serves 2)

Prep: 10 mins

Cook :5 mins

YOU NEED:

  • 1 large orange
  • 1 pink grapefruit
  • 2 clementines
  • 50g seed mix
  • 1 tbsp honey
  • 100g fat-free fromage frais, or natural yoghurt
  • 30g pistachio nuts, chopped

METHOD:

  1. Peel and remove the pith from the orange, grapefruit and one of the clementines. Slice and arrange on to the plates.
  2. Juice the remaining clementine then drizzle over the fruit. Heat a frying pan over a medium setting and toast the seeds for a minute or until fragrant.

Stir the honey into the fromage frais, spoon on to the citrus salad and sprinkle with the crunchy seeds and chopped pistachios.

6

Great recipes in association with Morrisons

Clementine & blue cheese salad – 53p per serving

(Serves 6)

Prep:10 mins

Cook: 20 mins
YOU NEED:

  • 500g baby carrots, trimmed and scraped
  • 500g parsnips, peeled and quartered lengthways
  • 500g leeks, trimmed and cut into 2cm chunks
  • 150g sugar snap peas
  • 1 orange (finely grated zest and juice of)
  • 2 tbsp clear honey
  • 25g butter
  • 1 pinch sea salt
  • 1 pinch pepper, freshly ground

METHOD:

  1. Bring a large pan of lightly salted water to the boil and cook the carrots and parsnips for 5 minutes, add the leeks and sugar-snap peas and cook for a further 10 minutes until tender. Drain thoroughly.
  2. Place the orange zest and juice in a large pan with the honey, butter and seasoning, heat gently until the butter melts then add the cooked vegetables, increase the heat and toss well to cover.
  3. Heat through for 2-3 minutes and serve.

Medley of vegetables with citrus butter  – 90p per serving

(Serves 6)

Prep: 10 mins

Cook: 20 mins

YOU NEED:

  • 500g baby carrots, trimmed and scraped
  • 500g parsnips, peeled and quartered lengthways
  • 500g leeks, trimmed and cut into 2cm chunks
  • 150g sugar snap peas
  • 1 orange (finely grated zest and juice of)
  • 2 tbsp clear honey
  • 25g butter
  • 1 pinch sea salt
  • 1 pinch pepper, freshly ground

METHOD:

  1. Bring a large pan of lightly salted water to the boil and cook the carrots and parsnips for 5 minutes, add the leeks and sugar-snap peas and cook for a further 10 minutes until tender. Drain thoroughly.
  2. Place the orange zest and juice in a large pan with the honey, butter and seasoning, heat gently until the butter melts then add the cooked vegetables, increase the heat and toss well to cover.
  3. Heat through for 2-3 minutes and serve.

Clementine segments with dark chocolate and sea salt – 33p per serving

(Serves 10)

Prep: 5 mins

Cook: 10 mins
YOU NEED:

  • 200g dark chocolate
  • 1 pinch sea salt
  • 5 clementines or satsumas

METHOD:

  1. Line a baking tray with greaseproof paper.
  2. Peel the clementines, making sure all pith is removed.
  3. Melt the chocolate in a bowl over boiling water until fully melted and smooth, making sure the bowl doesn’t touch the water.
  4. Dip the clementine segments into the melted chocolate until they are half covered.
  5. Place the clementine segments on to the baking tray and sprinkle with sea salt. Chill them in the fridge for around 15 mins.

Source: Read Full Article