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Orange Mousse in Orange Cups

INGREDIENTS

  • 7 Oranges washed
  • 1/3 cup flour
  • 3 eggs, separate egg yolks from egg whites
  • 1 cup sugar almost 7 ounces
  • 2 tablespoon Grand Marnier liqueur
  • 2 ounces nuts chopped up

DIRECTIONS

  1. Cut off a slice, 1 inch from the stew, of each orange. Using a teaspoon carefully scoop out the pulp. Set the hollowed out orange shells in the refrigerator to chill.
  2. Add orange pulp in a blender or food processor or food processor and pulse untie completely pureed. Strain the liquid into a bowl. It should be ½ liter of orange juice. (if not add some orange juice).
  3. In a sauce pan mix egg yolks, flour, 5 ounce sugar and 1 orange zest. Stir in orange juice. Place the sauce pan over low heat and cook stirring constantly until thick. Remove from heat and it cool.  Add the liqueur and stir to continue.
  4. Beat egg whites until soft peaks form. Add the remaining sugar and continues beating until stiff peak form.
  5. Openly fold egg whites   and nuts in cooled orange cream
  6. Spoon orange mousse into the hollowed our oranges and refrigerate for at least 3 minutes before serving.

You can decorate with orange with or chocolate flakes.

Oven Baked Mushroom Risotto

INGREDIENTS

  • 5 cups chicken broth
  • ½ cup butter
  • 2 cups Arborio rice
  • ½ cup parmesan, grated
  • 4-5 scallions, sliced
  • 1 pound chestnut mushrooms, sliced
  • ½ lemon juice
  • 2 cups béchamel sauce
  • ½ cup heavy cream
  • Parsley, chopped
  • Salt and pepper

DIRECTIONS

  1. Preheat the oven to 350 degrees F.
  2. Pour the chicken broth into a sauce pan and bring to a boil. Add 2 tablespoons butter, the rice and stir briefly. Cover the pan and let simmer for 18-20 minutes. Add 2 tablespoons grated parmesan, remove from heat and let stand covered.
  3. In a sauce pan – heat the remaining butter and sauté the scallions. Add sliced mushrooms, lemon juice, parsley, salt and pepper. Cook in low heat for 10 minutes. Stir in béchamel sauce, the remaining parmesan and heavy cream. Remove from heat.
  4. In a buttered baking dish add the rice and cover with the mushroom – béchamel mixture.
  5. Bake for 35-40 minutes. Remove from the oven and serve immediately.

Romama’s Note: Garnish the Mushroom Risotto with parmesan flakes to enhance the taste!

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