version FRANÇAISESavor, Taste and Flavor set out a journey together through a land of Gourmet Delights. Join Myriam on a culinary adventure where her recipes blend together aromas and scents with a touch of unexpected.Thym Orange Yaourt Vanilla Milk Eggs Garlic Rose Ginger Cinnamon Cumin Mint Rosemary Lavender Basil Coconut Kitchen tools My recipes My menus Boutique Glossary About Myriam Credits Caramel basic method Salted butter caramel Ganache: the base of all bases for all things chocolate! Orange off with the skin! Mint: snipping it is a cinch!
olive oil with zest!
Brush the skin of an orange under running water.
Using a vegetable peeler, peel off the zest.
Place it inside a bottle of virgin olive oil,
With some coriander seeds.
Let it sit for a few days
In a warm place.
It’ll then be ready to use!
A drizzle of orange-flavored oil over a green salad, or
Over a beetroot salad,
Makes all the difference in the world!
- Oil can spoil when exposed to light and air.
It should be stored in tightly-sealed containers, inside a cool pantry.
Print |
Add to my recipes | Send |
Share on Facebook |
BASICS
APPETIZERS AND STARTERS
MAIN COURSES
SWEET AND SMOOTH
DRINKS AND BEVERAGES
This is not exactly a recipe,
but rather a method of developing flavors.
2 min 
very easy 
very easy
Proceed in the same way with lemon or lime peel, and
unpeeled garlic cloves.
➢ Olive oil
➢ Zest of an orange
➢ Coriander seeds