Tag Archives: blood orange

Blood Orange Tart

I hosted a lunch recently and whilst I made the main course of Torn Vegetable Lasagne my friend Catherine made and brought along an absolutely delicious Bitter Orange Tart over which she drizzled honey to serve.   Yum!  I believe she used a Nigella recipe if you want to try.

Those of you who are regular readers know that I have a bit of an obsession with blood oranges and so I wanted to adapt the basic idea to use those.  My first attempt tasted delicious but had a few issues in so far as I couldn’t get it to come off the base of my tin without collapsing and the filling was a bit runny but with a few tweaks I have managed to improve and overcome those issues! The result is a beautiful sunny looking tart that has just the right balance of tang and sweet.   It can be made 24hrs in advance if easier.

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Fennel and Blood Orange Salad

When its dreary and cold, or as the Scots would say “dreich”, I always crave something zesty and full of sunshine and this salad gives me all of that simply and quickly with its Mediterranean flavours of aniseed fennel, salty olives and the bright zesty sunshine taste of the oranges.  That’s the strange thing;  oranges (and indeed all citrus fruit), which look like bright orange orbs of sunshine, are at their best right now, in January. Winter.  Not a lot of sunshine.  Duh?

Most importantly, and particularly so for all you who share Paddington’s favourite food, Seville Oranges have arrived!! Y Viva Espana!!  NOTE:  Hurry as they are only here for a few weeks although you can buy them and stick them whole in the freezer if you haven’t time to make marmalade right now. Continue reading

Blood Orange Curd and Icecream

January/February is the time of year for blood oranges – so called because of the colour of their flesh.  The intensity of the colour when you cut into them varies greatly as you can see from the photo.  But no matter what the colour turns out to be blood oranges have a wonderfully concentrated vibrant flavour and are a joy to use in many different dishes

This particular recipe uses blood oranges as a seasonal variation to lemon curd.  It’s such a shame that fruit curds seem to have gone out of fashion – bring them back I say!  Curds are an easy thing to make and ideal for getting the kids involved  They taste great slathered on toast or used as a filling for a sponge cake or a topping for a cheesecake.  If you want to make lemon curd or passion fruit curd go to end of post to see the list of ingredients for these curds and follow the same method as below Continue reading

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