Fried Oranges

Who we are

Niroch: I love to travel, to attend weddings and to observe people. I have been riding elephants in Indonesia, dining in Singapore, hailing at taxis in Seoul. My favorite cities are Fukuoka, in Japan, London and Antwerp. Today, I live in Scandinavia, and I dream of far away seas.

I read books and then buy airplane tickets to visit the places described in the novels I liked most. I have walked all the way to Santiago de Compostela, and loaded my backpack on dusty buses in Chiapas. I crossed Patagonia, walked on Andes and completed the tour of the world a couple of times. I write a blog, I got a PhD, I love to take photos.

Where we are

We live in Scandinavia, between Sweden and Denmark.
However, we spend (or would like to spend) most of our time traveling around the world.

Looking for a photographer?

Where: Sweden, Denmark, Norway. And somewhere else!

Write us!

Contact us on Facebook
We would be happy to meet and take some nice pictures together!

Fried Oranges — a recipe

Carefully peel the oranges and separate the segments. Add the sugar, nutmeg, mace, and cinnamon. Combine the flour, baking powder, salt, and brown sugar. Blend two tablespoons of oil, the egg, well beaten, and the milk.Thoroughly stir this liquid into the dry mixture to form a thick batter. If the batter is thin, add a little more flour; if it is too thick to evenly coat the orange segments, then dilute with more milk.

Chill batter for 1 1/2 hours. Heat the remaining oil in a heavy skillet until hot, but not smoking. Dip orange segments in batter to coat thoroughly. Drop into hot oil and fry until nicely browned. Serve warm with the mustard and brown sugar in separate spice dishes.

Pierre Laszlo
Citrus: A History

©2007 256 pages, 20 color plates
Cloth $25.00 ISBN: 978-0-226-47026-9 (ISBN-10: 0-226-47026-1)


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