Home » Howto & Style » [FR] Thé Glacé A L’orange / Orange Iced Tea – CookingWithAlia – Episode 609

[FR] Thé Glacé A L’orange / Orange Iced Tea – CookingWithAlia – Episode 609

Aujourd’hui, Je lance une nouvelle série avec un menu festif pour célébrer les fêtes et la nouvelle année! Je vais partager avec vous 4 recettes simples, faciles et délicieuses pour préparer votre repas de fête.

Commençons avec une boisson pour impressionner vos amis et votre famille: un thé glacé à l’orange!
C’est facile et tellement délicieux et rafraîchissant que je vous recommande d’en faire beaucoup pour en avoir toujours sous la main! Essayez-le et dites-moi ce que vous en pensez!
RECETTE: https://goo.gl/hm5a9b

INGREDIENTS:
4 sachets de thé noir
750 millilitres d’eau bouillante
2 cuillères à soupe de sucre
400 millilitres de jus d’orange frais
2 cuillères à café d’eau de fleur d’oranger
1/2 orange, tranchée
Un petit bouquet de feuilles de menthe fraîches, écrasées

DIRECTIONS:
1- Mettez d’abord les sachets de thé noir dans un bol et couvrez avec de l’eau bouillante. Laissez le thé infuser pendant 5 minutes. Ensuite,
retirez les sachets de thé et mettez le thé dans le réfrigérateur ou le congélateur jusqu’à ce qu’il refroidisse complètement.
2- Ajoutez du sucre, à votre goût, au thé. Remuer jusqu’à ce que le sucre soit dissous.
3- Dans votre cruche, ajoutez des tranches d’orange, des glaçons, de la menthe fraîche que vous écrasez un peu, du thé noir froid, du jus d’orange frais, et de l’eau de fleur d’oranger. Mélangez.
Note: vous pouvez ajuster les quantités de thé noir et de jus d’orange à votre goût.
4- Servez immédiatement.

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[EN] Couscous Stuffed Chicken / دجاج محشو بالكسكس – CookingWithAlia – Episode 612

[EN] Couscous Stuffed Chicken / دجاج محشو بالكسكس – CookingWithAlia – Episode 612

Let's continue our festive menu series with a delicious traditional Moroccan recipe that my grandmother used to make but is not as popular nowadays: Couscous Stuffed Chicken!! It's absolutely wonderful. Try it and let me know what you think! RECIPE: https://goo.gl/i9Nf37 INGREDIENTS: For the couscous: 350 grams (0.8 pound) couscous 150 grams (1 cup) whole almonds, blanched, fried 100 grams (2/3 cup) raisins, soaked in water 3 tablespoons white granulated sugar 2 teaspoon ground cinnamon 1 teaspoon salt, to taste 2 teaspoons orange blossom water For the chicken: 1 whole chicken 1 teaspoon ground ginger 1/4 teaspoon ground turmeric 1/4 teaspoon pepper, to taste 1/2 teaspoon salt, to tase A pinch of saffron threads 1 tablespoon vegetable oil Ingredients for the sauce: 2 medium onions (250 grams / 9 oz.), chopped 2 tablespoons vegetable oil 2 tablespoons butter A small bunch of fresh cilantro 1/2 teaspoon ground turmeric 1 teaspoon ground ginger A pinch of saffron threads 1 teaspoon salt, to taste 1/4 teaspoon pepper, to taste 1 cinnamon stick DIRECTIONS: Step 1: Prepare the couscous 1- Cook the couscous either by steaming it the traditional way or by using an express method. 2- In a large bowl, place the cooked couscous and add the rest of the couscous ingredients: Chopped almonds, raisins, sugar, ground cinnamon, salt, and orange blossom water. Mix. Keep some of the chopped almonds for decoration. Step 2: Prepare and fill the chicken 3- Wash the chicken in water and rinse with salt and lemon. 4- To prepare the chicken marinade, in a large bowl, combine: ground ginger, ground turmeric, pepper, salt, saffron threads, and vegetable oil and mix. Rub the marinade all over the chicken. Cover and let the chicken marinate for at least 30 minutes. 5- Fill the chicken with the couscous mix. Keep the rest of the couscous to serve alongside the chicken. 6- Close the chicken cavity using toothpicks. 7- Truss the chicken using kitchen thread. Step 3: Cook the chicken 8- On medium heat, drizzle a large pot with vegetable oil. Add the butter. Add the chopped onions. Add the spices: ground ginger, ground turmeric, pinch of saffron, a cinnamon stick, and salt. Mix. 9- Add the chicken and cook for a few minutes on all sides so that the chicken absorbs all the onion and spice flavors. 10- Half-cover the chicken with water, add a bouquet of fresh cilantro, cover and bring to a boil. Reduce the heat to medium low. Cook for 15 minutes then turn the chicken and cook for another 15 minutes. 11- Place the chicken in a baking pan lined with parchment paper. Rub with butter. Place in the oven at 200°C / 400°F degrees for around 15 minutes or until the chicken develop a golden color. Step 4: Plate all 12- Remove the cilantro and the cinnamon stick from the sauce. Add sugar, and mix. Continue cooking the sauce on high heat for 5 minutes to thicken. 13- If you want even more flavors in the raisins we add to the couscous, drain the raisins from their soaking water, place them in a saucepan, cover them with the chicken sauce, and cook for around 10 minutes. Then add them to the couscous. 14- Take some of the chicken sauce and pour it all over the couscous. Mix. 15- Taste the couscous and adjust salt, sugar, ground cinnamon, and orange blossom water to your taste. 16- Remove the thread from the chicken. 17- To decorate, create small heaps made of couscous then place the chicken in the center of your serving plate. 18- Pour the sauce on top of the chicken and top with fried blanched almonds.

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