On the eve of King’s day, my contribution to the orange-coloured frenzy comes in the form of this little orange-scented, orange-flavoured appetiser. The combination of orange juice, finely grated carrot and subtly scented orange blossom water makes for a refreshing start to your evening meal, but would also make a great post-party breakfast shot. Depending on the mood, serve in shot glasses, cocktail glasses, little Moroccan tea glasses or tea cups, and eat with a little spoon.

Ingredients (for 4 small shot glasses or 2 slightly bigger glasses)

1 medium carrot, very finely grated

juice of 1/2 to 1 orange

a few drops of orange blossom water

• Grate the carrot very finely and divide into glasses or put it in a sealable container if you want to make it ahead of time.

• Press the orange juice and pour it onto the grated carrot until just submerged
• Add a few drops of orange blossom water to taste and eat with a little spoon.

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Welcome to Cuisine d’Eli. My name is Elizabeth and I’m a personal chef and caterer with a passion for sustainable food. I’m based in Utrecht, the Netherlands. Contact me for more information and/or bookings.

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Welkom bij Cuisine d’Eli. Ik ben Elizabeth: duurzame kok aan huis en cateraar. Meer weten? Neem gerust een kijkje op de rest van mijn website of neem contact met me op voor meer informatie.