Surely these are the last blood oranges of the season, and potentially the least blood orangey of the offerings that I’ve seen, but here in Sydney the colour is all just the luck of the draw.
Yes, the last of the season, but the strawberries have finished the mangoes aren’t here in full force yet, so there is still time for blood oranges. Especially in jelly. Tart but mellow, with a beautiful lush orange blushed pink. Don’t make it too sweet, but make it middle eastern with a cardamom mousse, like I did.
Moreish jelly is a perfect foil for rich and creamy mousse with an underlying tinge or gently cardamom. Or you could add rosewater, or orange blossom water.
Who doesn’t love grown up, homemade jelly?
I know, I know. Another asparagus recipe. Another idea for a vegetable which hardly requires more than a quick blanch. The best though, is enjoying them straight from the plant, with no adulteration at all.
So why so so many recipes? Well, the asparagus that we buy here is too old and tough to eat unadorned. Also, the season is so short that I buy it every chance I get (except when its imported, or too expensive – the local, cheap asparagus season is considerably shorter).
Raw Asparagus Tart
The final reason for so much asparagus is that I have only recently discovered it. A few years ago I thought that those limp, grey stalks from the tin were asparagus in all its glory. How quickly it was moved from the despised list to the desired one when I finally realised!
So, for now, it is another asparagus recipe – a simple, quick and tasty tart. But don’t worry, soon asparagus will disappear and it will be post after post about stone fruit.
Spring is not behaving. I mentioned it before, when a sticky date decadence appeared earlier in October, but this is just out of control. Miserable rain, blustery conditions have seen Sydneysiders unpack their recently mothballed winter clothes and grudgingly pull their heavy jackets back into service. Only to be followed mere days later by midsummer temperatures.
I am sick of it, and hearby announce my intention to switch up the seasons, to turn the hemispheres, to declare this Spring, Autumn. Ok, ignore the new flowers, the scent of jasmine wafting on the breeze, the light in the evening, the warm mornings… Ok, Spring, you’re welcome when you decide to appear, but until then, I’m eating for Autumn, too.
Eating Autumn means pumpkin and warming, earthy spices. My RSS reader has been full of pumpkin + chocolate desserts of late, thanks to the reality of Autumn, so here is my favourite: Pumpkin Chocolate Chip Biscuits. And really other than some sunshine, what more could you want?
Springtime means new blooms, hayfever, the end of stewing for another season (and the start of salads) and new vegetables.
How better to celebrate Spring (and the onset of actual Spring weather, here in Sydney) than with a Pasta Primavera. Fresh, lightly cooked asparagus, colourful shards of juicy capsicum, underpinned with a classic soffritto and spiked with toasted pinenuts and slivers of sharp parmesan.
No recipe today, just a suggestion.
Fry some onion and garlic in olive oil. Loosen with a little water, then add sliced vegetables (I used asparagus, red and yellow capsicum). Fry until tender. Then mix through just cooked, still warm linguine (or other long pasta), loosen with a little more olive oil and or butter. Season with salt, pepper and lemon juice. Serve topped with parmesan and toasted pine nuts. Enjoy!
This cheesecake was a happy mistake. I wanted to make something for dessert, and for some reason had all the ingredients for this cake, except biscuits for a base. The idea of an extra lemony lemon cheesecake grabbed me, though, and a lack of biscuits couldn’t dissuade me.
I got the idea of making a chocolate cake base from the Chocolate Cheesecake Brownies recipe I wrote about a while ago, and decided it would do at a pinch (I just used the brownie recipe for the base).
I used to be a little adverse to the combination of chocolate and lemon, until I worked in an icecream shop. A double scoop of chocolate and lemon was such a common request, that I had to try it. And I was hooked. Just like I’m hooked on this divine most lemony of lemon cheesecakes.
Cook it gently and slowly, until just set and savour the combination of decadently creamy and sharp citrus acidity against the extra chocolatey dense cake base.