Tag: Orange

More Sunny Citrus

Our local farmer’s market is still brimming with citrus fruit and we are still are eating our way through it. Lilias particularly likes mandarins and this is what happens if I leave her unattended for a minute. Or I find her in the dishwasher. Yes, actually inside it.

IMG_7820

Today I don’t have a recipe as such, more an idea for using both the new season asparagus, the beautiful slim, tender shoots that they are, and the last of the winter oranges.

Asparagus Salad

A small bundle of asparagus
Sea salt and olive oil
Half a lemon
1 orange
Half a small fennel bulb
A small handful of black kalamata olives, halved

Break the woody ends off your asparagus and lay it in a roasting dish with a drizzle of olive oil, the juice of half a lemon and a sprinkling of salt. Roast for about 15 minutes at 200°C- this will vary depending on the size of your asparagus. (Also, my oven is a strange and temperamental beast, so I always feel a little nervous giving cooking instructions. New oven in three sleeps!)

When these are done, lay them on a plate with the very thinly sliced half fennel bulb and orange, making sure all the pith is removed. Then give it another drizzle of olive oil, it is worth using good peppery stuff for this, salt and some nice and plump black olives, halved.

I ate mine with some crusty, buttery bread but you could add a piece of fish or some chicken to bulk it out into more of a dinner. Mine was the perfect lunch for one.

IMG_7836 (1)

P.S. I have just updated the recipe page in the hope it will make it easier for you to search for recipes and ideas rather than scrolling through all the posts. Let me know what you think.

P.P.S. Turns out I am not a menu planner, I cannot make my brain work that way. More on this later.

Advertisements

Orange and Coconut Cake to Celebrate the Sun

Spring is in the air in San Francisco, the sun is shining and there is the smell of blossom wherever you walk. I love the idea of having a spring baby, new life as the city wakes up after winter.

IMG_4891

Here is an easy cake to celebrate the sunshine, fresh flavours and the plentiful citrus fruits on offer at the moment.

DSCF4970

Orange and Coconut Cake

1 orange
3 eggs
150g butter (melted)
1 ½ cups icing sugar
1 tsp baking powder
1 cup flour
1 cup desiccated coconut

DSCF4969

Boil the whole orange, skin and all, for about half an hour, checking the water level. This will make your house smell delicious and make sure the cake isn’t too bitter. Leave the orange to cool then cut into quarters and remove the seeds. Put in a blender until you have a smooth consistency. In a bowl, beat this with the eggs, butter and sugar then fold to combine the baking powder, flour and coconut. It’s as simple as that! Pour into a well greased cake or loaf tin and pop into the oven for about 40 minutes at 190 degrees celcius, or until a skewer comes out clean.

This cake is delicious warm from the oven, or cold the next day. I like it with a tart and creamy Greek yoghurt and a cup of tea in the springtime sunshine.

DSCF4967