Oranges & Lemons

Seville Orange Curd

It's that time of year, when a very small window of opportunity presents itself

- Seville oranges are in season.

Most people tend to automatically think

Seville orange = marmalade. 

That is very true, but a few years ago I discovered that orange curd made with these little beauties is delicious.

You can also freeze it which means it will last for up to six months,

(instead of 6 weeks in the fridge,)

so you can enjoy this delicious

little indulgence right through to the

Summer.

After all the excitement of Christmas it has been lovely to settle back into the comfortable routine of spending some time in the kitchen with non-Christmas related baking and cooking.

This recipe is a wonderfully zingy and refreshing taste and almost makes you think of warm summer days that seem so far away at this time of year.

Especially as we have quite a thick covering of snow up here in the North East at the moment.

Some people struggle with what to do with fruit curds once you have made them.

I love to use them as the filling for a meringue roulade or pavlova's, etc. but they are also good mixed with whipped cream inside a good old Victoria sponge.

You will need :

150g butter
250g caster sugar
finely grated zest of one Seville orange and the juice of three Seville oranges
4 eggs and 2 egg yolks

1. Heat the butter, caster sugar, and the zest and juice of the oranges very gently until the butter has melted.

2. Beat the 4 eggs and 2 egg yolks together thoroughly, and then stir into the melted butter mixture.

3. Stir the contents of the pan very gently over a low heat until the mixture has thickened and will coat the back of the spoon.

If the heat is too high the mixture will start to scramble, but don't worry if this does happen, just quickly push it through a sieve.

4. Remove the pan from the heat and pour into a sterilised jar.

This will keep in the fridge for around 6 weeks.

As I mentioned earlier, it is possible to freeze this liquid gold.

Instead of putting the curd into a jam jar use a plastic, freezer safe container.

Seal tightly, label and pop into the freezer for up to six months.

So don't delay, pop off to the shops as soon as you can

and grab these oranges before they are gone.

It'll be a whole year before you can try this recipe if you don't!

Enjoy your day!

x

Feast your 'Mince Pies' on these!

 

 

Merry Mince Pies

 

 

 

 

 

What a hectic time these past few weeks have been - but great fun too.

I seem to have been in overdrive recently, what with Christmas preparations (baking like a mad woman),

Miss. B's school nativity (and costume creation), play group, and writing cards to people.

I had no idea I am lucky enough to have so many friends.

I think this is my first year of experiencing Christmas at full belt, and it's been such a rush.

 

Santa Claus arrived just as promised, and managed to virtually fill our sitting room with boxes and bags.

What lucky people we are.

I sat and watched the mini B's have so much fun experiencing the delights of Christmas.

 

 

Miss B searching for just one more present under the tree!

 

 

It made me feel so happy and lucky to have the lives that we do, and to be thankful for the things we have,

but most of all the true meaning of this time of year - family.

 

Our parents came for Dinner and fed their tummies until they might burst.

The Christmas pudding was delicious and I even managed a flame on the top with warmed brandy.

That pale blue flame was quite something to witness!

 

I do hope you all had a good time too.

 

 

 

As promised, I have written up the recipe for the mince pies I mentioned in my last post.

I apologise it didn't make it you you in time for the Christmas rush but hopefully you may have a little time to 'play' in the kitchen during the holidays.

 

 

 

You will need :

 

For the Christmas Mincemeat -

• 900g mixed dried fruit (this can be a mixture of whatever takes your fancy)
• 450g cooking apples, peeled and grated
• 2 tsps ground mixed spice
• 575ml medium-sweet or dry cider
• 2 tbsp brandy
 
 

1. Simmer the dried fruits, apples and spice in the cider for about 20 minutes, or until the fruit is pulpy and most of the liquid has evaporated.

 

2. Pack into cooled, sterlisied jars and cover with a wax disc and cellophene cover, or store in a polythene tub. Keep in a cool place or the fridge until reuqired. It keeps for up to four months, so you can indulge yourself and make mince pies at Easter if you fancy!

 

 

Now to make the mince pies, I followed The Boy Who Bakes receipe which you will find here.

It is very simple and utterly delicious.

There is also a little secret ingredient which I shan't spoil by telling you about it here - you'll have to look at Edd's recipe to discover it for yourself!

I promise you'll  enjoy it.

 

 

 

Well, I shall wish you all a very Happy New Year

and enjoy your New Year's Day. 

 



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