Oranges
Not only is this moist and refreshing cake stunning to look at, it's also a delicious treat with a lovely meringue topping. Recipe by Louise, genèveetmoi
Our real oranges play the starring role in this five-course menu – from orange and quinoa salad to orange and chocolate mousse. All the recipes were provided to us by Inés Lauber from Studio Inés Lauber.
This recipe enables you to preserve oranges for up to a year. The salt makes the fruit ferment and develop a tangy, bitter flavour. Recipe by Inés Lauber from Studio Inés Lauber
This recipe allows you to make full use of the orange peel and enjoy the flavour well beyond the end of the season. As a condiment, orange peel paste adds a fruity note to dishes. Recipe by Inés Lauber from Studio Inés Lauber
Oranges are wonderful in savoury cuisine. This wintry salad combines orange flavours with fennel and crunchy nuts. Recipe by Sophia Schillik, cucinapiccina
These muffins are deliciously juicy – thanks in part to the pureed orange in the cake mix. Try it out! Recipe by Sophia Schillik, cucinapiccina
Combined with pistachio and macadamia brittle and za’atar, the pointed cabbage is transformed into a real delicacy. Recipe by Sophia Schillik, cucinapiccina
Cashew flour doesn't only taste great as a substitute for butter or for thickening sauces, but also in baking. For instance, in these fluffy cardamom and orange madeleines. Recipe by Sarah-Vanessa, Velvet & Vinegar
Very salty oranges that smell lovely and fragrant but are too salty to eat alone. Combine with other dishes, raw or cooked. Recipe by Alexis Goertz, Edible Alchemy
People always want to know: "What do I do with 13 kilos of oranges?" We just shake our heads and smile, because we all know that those 13 kilos will be gone in a flash. But if you actually find this amount to be a lot, you might want to try this recipe from one of our customers, Peter Schneider. It also works with other citrus fruits.
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