Tag Archives: carrot

Braised pork in orange sauce

For me, this recipe was a surprise the first time I saw it. I haven’t thought before of proper food with fruits. In my mind, fruits go with desserts, not other dishes. When I tasted this meal, I liked it. And I think you would agree if you are open to try. Plus, you can cook it ahead so if you want to eat it next day, all you have to do is to put the casserole in the preheated oven and this is it. Simple and easy. I have to say that I have found this recipe in Ann Ager’s book “Cooking in a hurry” edited in 1980 and I cooked it some years ago when I was in London. I would like to cook it again, someday. 🙂

Braised pork in orange sauce

Advanced preparation and cooking time: 45 min.

Preparation and cooking time on the day: 40 min.


  • 2 medium onions, peeled and chopped
  • 3 tbsp oil
  • 500 g (1 1/4 lb) pork fillet, cubed seasoned flour
  • 300 ml (1/2 pint) pure orange juice
  • 150 ml (1/4 pint) chicken stock (or water if you don’t have stock)
  • 225 g (8 oz) carrots, peeled and grated
  • pinch of ground cinnamon
  • salt
  • freshly ground black pepper
  • 2 oranges, peel and pith removed, cut into segments
  • 150 ml (1/4 pint) double cream
  • 2 tbsp chopped walnuts


  • Fry the chopped onion in the oil for 3 minutes over low heat. Dust the cubed pork in seasoned flour and add to the onion. Cook over moderate heat until the meat is lightly browned on all sides.
  • Gradually stir in the orange juice and chicken stock. Bring to the boil and add carrot, cinnamon, salt and pepper. Cover and simmer gently for 30 minutes.
  • Stir in the orange segments, double cream and walnuts and allow to cool.
  • Transfer to a casserole, cover and chill in the refrigerator overnight.
  • On the day: cook in a covered casserole in a preheated oven at 180°C, 350°F, Gas Mark 4,  for 40 minutes. In case you eat this immediately, skip the  “chill overnight” step. And enjoy the flavours!

Bon appetite!

Say Cheese! :D

Today I am going to post a very tasty, easy and vegetarian dish. The first time I made it, I found it so delicious that I had said to myself, I would do it again. And I did it.

In case you have a toothache, this recipe is also welcomed. It is tender and it melts in your mouth. One thing I also like about it is the fact that you can mix vegetables that are in season and you end up with a nice colored dish. This recipe is from “Original card from Delicious Meals Made Easy”.

Cheesy – topped vegetables

Serves 6


  • 3 carrots, peeled and sliced
  • 1 cauliflower, divided into florets
  • 225  (8 oz) broccoli, divided into florets
  • 75 g (3 oz) frozen peas (you can choose petit pois if you want or fresh peas)

Sauce (as you know, there is never enough sauce so you can double the ingredients):

  • 40 g (1 1/2 oz) butter (or 80 g)
  • 40 g (1 1/2 oz) plain flour (or 80 g)
  • 450 ml (3/4 pint) semi-skimmed milk (or 1 l for a the same milk or a whole one)
  • 100 g (4 oz) reduced – fat double Gloucester cheese, grated (or 200 g of that cheese or cheddar or any other that you prefer)
  • 2 tsp Dijon mustard (or 4 tsp)
  • 1/4 (or 1/2) tsp salt
  • black pepper
  • 2 tsp of dried herbs de Provence (optional, for a herby flavour)


  • Boil the carrots in a big pan of water for 3 minutes. I said big because you add the cauliflower, broccoli and peas. And they need space. Boil for 4 minutes or until the vegetables are just tender.
  • Drain the vegetables. Transfer to a flame-proof dish or a Jena oval or square dish and keep covered.
  • For the sauce, melt the butter in a pan. Add the flour and cook gently, stirring, for 1 minute. Remove from the heat and gradually stir in the milk. Heat gently, stirring constantly, until the sauce thickens. Stir in three-quarters of the cheese, the mustard and seasoning.
  • Pour the sauce over the vegetables and stir until well coated. Sprinkle over the remaining cheese.
  • Preheat the grill to medium. Put the dish under the grill for 5 minutes, or until the cheese starts to bubble. Serve.

Bon appetite!