Citrus salade - ensalada de citricos, een recept voor een gezonde salade met diverse citrusvruchten, met een vinaigrette van passievrucht en olijfolie.

So, as I told you Monday, my July 4th food plans went a little awry. One thing that was safe from the Murphy's Law running rampant in our house that day was the fruity salad I prepared the night before. So, it was delightfully perfect! I am a sucker for fruity, cool whip-y type salads and this one lived up to it's name for me...Nirvana In A Bowl....or as the ever adorable Kiddo C called it as she was shoveling it into her sweet little mouth, "Myyyy Preccioouuusss" in a very creepy Gollum-esk voice. The great thing about this recipe is you can totally change around the fruit/jello flavors as the mood strikes. For this go-round, we did Mandarin Oranges but I have heard raspberry is perfectly delightful. Try this great dish as a wonderful cool down option! 1 package Cook And Serve Tapioca Pudding, 3 oz size 1 package Cook And Serve Vanilla Pudding, 3 oz size 1 package Orange Jello (or flavor of choice), 3 oz size 3 cups water 1 container Cool Whip Topping, 8 oz size 2 cans Mandarin Oranges (or your fruit of choice) Pour the three dry boxes of pudding and jello into a medium saucepan. Add the three cups of water and stir until mixture is dissolved. Bring to a boil and let boil a full minute. Pour into a large bowl and let it set up in the fridge overnight. It needs to be very well set. When ready to serve, stir up the mixture a bit to loosen it up. Add 8 ounces of cool whip and mix together until pretty well blended. There will be small lumps from the tapioca. Don’t try to stir these out. Finally, add the fruit of choice and fold in carefully. Try not to lick the bowl! Recipe Source: Tasty Kitchen member MerryweatherMama This recipe was linked up at: Mommy's Kitchen Sunday Potluck This Chick Cooks

Australian Gourmet traveller recipe for mandarin and ruby grapefruit jelly, blood orange granita and citrus salad.

Pin It (1 x 8" cake) Last month while I was making the Orange Tian for Daring Bakers, I kept thinking of this cake. This adaptati...

I'm growing to love fresh juicy and tangy citrus in savoury salads! It's not something I've ever done much of before, but one of the wonderful things about exploring foods from all over the world is that I'm discovering and trying new things constantly. Last month I made a sensational Orange & Olive Salad with Cumin for Egyptian food month. I fell so much in love with that salad that I jumped at the chance to make another citrus filled salad this month for Nepal. It was delicious - and a perfect fresh accompaniment to all the spicy dishes and curries from this month. Chilli Grapefruit & Orange Salad Ingredients 2 ruby grapefruits 3 oranges 1 red chilli, finely chopped 1 tbsp fresh chopped coriander 1 tsp sugar 1/4 tsp turmeric 1/4 tsp salt 1 tbsp vegetable oil 1 tsp fenugreek seeds 1/2 cup plain [vegan] yoghourt To Make 1. Peel the grapefruits and oranges and slice into segments. Reserve in a small bowl any juice that comes out onto your chopping board as you slice them. 2. Combine the grapefruit, orange, chilli and coriander in a bowl and toss to combine. Mix the sugar, turmeric and salt with the reserved citrus juices together in the bowl and add to the salad. 3. Heat the oil in a pan and toast the fenugreek seeds until just browned. Add to the salad and toss well. 4. Serve with a dollop of yoghourt and fresh coriander to garnish. Serves 4. This month I'm featuring lots of recipes from Nepal! Check out my other Nepali/Nepalese recipe posts: Tomato Achar Aloo Roti (Potato Roti) Semolina Halva Vegetable Momo with Chilli Sesame Dipping Sauce Saag Tarkari Sesame Chilli Fried Potatoes

A citrus version of the classic margarita.

For this variation on a classic Mimosa, I simply substituted grapefruit juice in place of the orange juice. It was a lovely change of pace. RECIPE: Grapefruit juice (white, pink, or ruby red), chilled* Champagne or sparkling white wine, chilled Pour the grapefruit juice into a champagne flute until it is 1/2 full. Top with the champagne until full. -- 1 serving *Note: Use unsweetened grapefruit juice for a tart, natural flavor. For a sweeter and smoother mimosa, use sweetened juice or grapefruit juice cocktail.

donkey from shrek said it best: "you know what else everybody likes? parfaits. have you ever met a person, you say, "le...

We are hoarding oranges. We don’t eat oranges, but they keep turning up, hence the collection. I have good intentions, I mean to eat them, which is why I haven’t cancelled or blackliste…

Here I go playing with my food again. If you know me, then you know I lost 50lbs on Nutrisystem. Also if you know me, your probably tired of hearing about it. I'm just still tickled to pieces that I found a diet that worked for me. Its been 2 years and 6 months since I joined Nutrisystem. I am currently on the maintenance plan and have been able to hold on to my weight loss for over a year now. I eat a lot of my own foods but still have a Nutrisystem meal or snack regularly. I like to play around and experiment with the foods. You can find some of my other ideas here. Yesterday was the first day of summer. What better way to cool off than to have some popsicles? Right? I was drinking a Nutrisystem Turbo shake after my afternoon walk. This time I added an orange. It was so good. I think this is my new favorite. That's when the idea hit me. "Why not put those cheap-o, throw away, no good popsicle molds I had stashed away, and make some creamsicles?". BAM! Delicious! And since one serving makes several popsicles, you can just eat them all without guilt. Yea, go ahead, eat all of them you wish and it still only counts as a Power fuel + smart carb (with the orange). Prepare the shake as directed. Add a peeled orange. Mix in blender until smoothly blended. Sip a little, yum. Add to molds. Now lick the jar. Add a little orange zest before freezing for an extra flavor boost. These popsicles taste smooth and creamy. If you want the real deal. Try Nutrisystem's frozen orange creamsicle found at Nutrisystem.com. They are the best! Oh and while your there, check out the success stories page and see my success story along with many others! Enjoy!

I love trying new salads, and with spring well and truly here now it's the perfect time to be experimenting with them. I found this beautiful salad on (shifty eyes) wikirecipes. I know, it's not the most reliable source of information. But it was listed with the Egyptian recipes and even though I really wasn't sure if it was authentic at all, I thought it sounded delicious so I decided to make it anyway - maybe an Egyptian reader can tell me whether it is the kind of thing that Egyptians would actually eat :) In the end though, it didn't matter if it was authentic or not because it was really, really tasty and I will definitely make this again. It is a fresh and light salad which makes a perfect accompaniment to heavier, carby-er main dishes. This Orange & Olive Salad is flavoured with ground cumin - which is not an exotic spice but it's not something I normally put in salads in ground form (I often do use toasted cumin seeds in salads which is delicious!), so it was nice to learn a new use for this incredible spice. Cumin Cumin is a cooks best friend, it has amazing flavour and enhances any curries, soups, casseroles and salads you could dream to put them in. It is believed to be indingenous to the middle east and has a strong history in Egypt. Cumin seeds have been found in the pyramids of the pharoahs, they were used by Egyptians in their mummifying process. There is also references in the Old and New Testaments of the bible to cumin. In ancient Rome, cumin was a symbol of greed and the miserly emperor Marcus Aurelius was nicknamed "Cuminus". Reference: Hemphill, 2006 For my month of spices I'm using Spice Notes and Recipes by Ian Hemphill as my reference tool to learn about spices and for all the information above. Thanks Ian for writing such a great and informative book! Orange and Olive Salad with Cumin Ingredients 8 navel oranges, sliced and with skin and pith sliced off 1/2 cup halved marinated black olives 1 small Spanish onion, peeled and sliced Juice of 1 lemon 1 tsp ground cumin 1 tbsp extra virgin olive oil Salt and cracked black pepper to taste To Make 1. Combine the orange slices, olives and onion in a salad bowl. 2. Mix the lemon juice, cumin, olive oil, salt and pepper in a jar and shake well. 3. Pour the dressing over the salad and allow to sit for 20 minutes to let the flavour meld. Serve at room temperature. Serves 6-8 as a side salad. This month I'm featuring lots of delicious food from Egypt. Check out my other Egyptian recipe posts: Preserved Lemons Limoonada (Egyptian Lemonade) Mesa'a'ah (Spicy Eggplant) 'Ancient Egyptian Peasant' Beer Onions Creamy Tahini Sauce Ful Medames Khoshaf

A tart, tangy, lightly sweet nibble, delicious with a cup of tea. This recipe for candied grapefruit peel makes an unusual holiday food gift.

"Melomakarona" (honey cookies) is a traditional recipe made during Christmas. The cookies are made with olive oil and drenched in a honey syrup, with lots of walnuts on top.

Tangerine marmalade can be made well past the traditional marmalade-making months of January and February (Seville orange season), usin...

Looking for another great (and fast!) salmon recipe to add to your repertoire? Here is a delicious, easy and flavourful recipe to try using freshly squeezed orange juice, maple syrup and tamari (an…

Is there anything better than the most perfect piece of fruit? When my parents were kids they received an orange in their stocking because fruit was so expensive. Not much has changed, and we st…

As you all know I love cheesecake, by now this is I guess my third post for cheesecake, I had pineapple, candy cane and now this. I had my eye on this recipe for so long and was waiting for the right moment to make it and made it and everyone loved it and it made my day. So here it is , easy and yummy dessert , right to feed the crowd. You can add candied ginger in it and it taste awesome, I didn't had it so missing that much, but if you have it please add it in cream cheese mixture and top it along with oranges and it gives nice crunch. Ingredients : For crust: 36 or 2 cups crushed graham cracker cookies, crumble 4 tbsp. melted butter Mix both in serving dish and press it down with spoon to make it nice layer. you can make a tart by spreading this mixture on down only no need to spread it on sides. For filling 1 8 oz. Dole mandarin oranges, drained the syrup and keep it aside. don't throw it. 1 box (4 servings) vanilla instant pudding 3/4 cup cold milk 3/4 cup whipped cream Method: Stir together pudding and milk until slightly thickened. Layer chopped mandarin oranges on bottom of cookie shell; pour filling in shell. Cover; refrigerate 2 hours or until set. Remove from refrigerator at least 30 minutes before serving. Garnish with thawed whipped topping, reserved orange slices. If you have candied ginger add it in cream cheese mixture and top it along with oranges too. Amrita's Page and Gayathri's page Nayna's Event zestysouthindiankitchen Spotlight :valentine event by Receipe Junction Nayna's v day event cook n share event Swathi's Favortie recipe event hosted by Chef Mireille Vardhini's Dish it out event hosted by Viji

Flummery as a dessert sounds like a bit of an old fashioned concept doesn’t it? That’s because it is. First mentioned in Gervaise Markham’s ‘Countrey Contentments’ or ‘English Huswife’ book of 1623 it was a peasant dish of oatmeal steeped in water and boiled to thicken it and served with butter. Over time, the dish evolved with …

Grapefruit + Avocado + Me + Lunch = L-O-V-E Let's give a shout-out to citrus fruits for bringing out the best in creamy avocados...

A delicious salad with rocket, bell peppers and feta. The sweet and sour mandarin vinaigrette adds an amazing aroma and taste to the salad.

I know there are people out there who don't like ice cream. I mean, I get it if you are lactose intolerant. But...just NOT liking it is a little odd. What's not to like? Surprise, surprise - Sue isn't a huge fan of ice cream. But then, she's weird so...... Anyways... I am loving my dad's ice cream machine. It makes making ice cream a breeze. I still dream of making Salted Caramel Ice Cream - just mentioning the name starts me drooling. Unfortunately I have given up on my attempts to make that for now. See here for my tale of woe. Instead, I decided to make blood orange ice cream. There is not a lot of recipes out there for orange ice cream - orange sorbet, yes, ice cream, no. As for BLOOD ORANGE ice cream, I couldn't find any. I decided to see what I could come up with on my own. I was pretty happy with the result. Blood Orange Ice Cream Ingredients 6 blood oranges 1/3 cup orange juice 1 avocado, peeled & seeded 2 cups whipping cream 1 cup half & half 1/2 cup white sugar 1 Tbsp lemon juice 1 tsp vanilla Directions In a food processor or blender, puree blood oranges, orange juice, and avocado until very smooth. You should end up with about 2 1/2 to 3 cups of puree. In a stand mixer, on low speed, combine whipping cream and half & half. Add in sugar and mix until sugar is dissolved. With mixer running on low, add in lemon juice, vanilla, and blood orange puree. Mix until well combined and smooth. At this point you will want to strain some or all of the pulp out of the mixture by pouring it through a strainer into another bowl. I strained approximately 3/4 of the mixture and left the pulp in 1/4 of it to add some texture. Chill the mixture in a covered container until it is chilled. Pour into your ice cream maker and process according to manufacturer's instructions. Store in freezer. If it becomes too hard in the freezer, simply let it sit out for 15 minutes or so before serving to soften. My samplers said it tasted like an Orange Julius and/or a creamsicle. It has a lovely blood orange flavor and the color is really pretty. I was hoping it would be a darker pinky-orange but was happy with the light pink it ended up. I suppose you could add food coloring if you wanted to. The avocado is a strange ingredient, I admit, but it certainly does help to create the smooth texture of the ice cream. And, don't worry, you can't tell it is in there at all as far as flavor or color goes. It's a good way to sneak some extra nutrients into a delicious treat. Be sure to pop over to Carole's Chatter for tons more orange recipe links.

Today I'm baking. It's a big, big baking day involving loads of cupcakes. Why? Because I'm donating my time and my delicious cupcakes to the wonderful Swopera. Swopera is a great event created by best friend to raise money for promoting equal marriage rights in Australia. It's a really fun night in which singers choose arias from opposite gender roles to perform. You can get all the details on the Swopera facebook page. I'm really excited about it and am thrilled to donate my time to a cause I feel so passionate about. If you're in Sydney this weekend & not doing anything on Saturday night then come on down to Paddington Uniting Church (Oxford St) for a really fun night. You can also get one of these badass cupcakes to go with your bitchin' cup of tea. You know you want to! I used my own homemade grapefruit marmalade for this, but you can use store bought (if you can find it anywhere). If you can't get it anywhere I recommend making your own, it's very easy and the grapefruit marmalade gives the cupcakes a delicious depth. The hint of bitterness of the grapefruit rind compliments the chocolate beautifully and makes a really sohpisticated flavour. If you don't want to make the grapefruit marmalade you can try substituting 1/2 cup grapefruit juice instead of half of the oat milk. These can also be made with other marmalades - try it with orange, lemon & lime, or even ginger marmalade (yum!). I've iced mine with orange buttercream icing, but you can use chocolate icing if you want to make them even more chocolatey. Chocolate & Grapefruit Marmalade Cupcakes Ingredients 1 cup oat milk (or soy milk) 1/2 cup sugar 1/3 cup canola oil 1 tsp vanilla extract 1/2 cup grapefruit marmalade 1 cup wholemeal plain flour 1/2 teaspoon baking powder 1/2 teaspoon bicarb soda 1/2 cup cocoa powder To Make 1. Preheat the oven to 180 degrees C. 2. In a large bowl whisk together the oat milk, sugar, canola oil, vanilla extract and grapefruit marmalade. 3. Add the remaining ingredients and whisk until all combined. 4. Fill your cupcake baking tray with liners and fill them 3/4 full of batter. 5. Bake for 23 minutes, or until a skewer inserted in the middle comes out clean. 6. Allow to cool. To serve, dust with icing sugar or ice with orange buttercream icing (recipe below) or chocolate buttercream icing. Makes 12 cupcakes. Orange Buttercream Icing The Icing: 1/2 cup nuttelex (or other vegan margarine) 2 2/3 cups soft icing mixture 1 tsp vanilla extracty The zest of 1 orange 1. Mix the nuttelex, lemon juice, zest and icing mixture together in a bowl using either an electric mixer or a knife and some good old elbow grease (nice workout). 2. Once the cupcakes are cool, pipe the icing on in a spiral generously on the top of the cakes and decorate as you like (I used fresh blueberries). I've entered this dish in the Vegan Virtual Linky Potluck.

A delicious citrus scone made with the brilliant red fleshed blood orange.

Are those blood oranges in your grocery store? They have been carrying a wider range of products lately. Ooh, what could you do with them? Doesn't matter. They're here. Buy a few and figure it out tomorrow. A couple of days have passed. Those blood oranges are just sitting there taunting you. But they sure are beautiful. They look like they're blushing. They're just embarrassed oranges. Wonder what they're embarrassed about. Why don't you make a gastrique? That sounds fancy. Everyone seems to be doing it. Except for those poor people on Worst Cooks in America. Actually, even they're making a gastrique. Wait. What exactly is a gastrique? Google gastrique. Huh. Sugar, vinegar and flavoring, like, say, juice. Bet no one has ever made one with blood oranges before. Google blood orange gastrique. Okay. So you're not the amazingly creative culinary genius you think you are. But at least now you know how to make a gastrique. And even though everyone is serving it with scallops, that sounds really good so you should do that too. $16.99 a pound?!?!? Good God! What's in those scallops? Gold nuggets? $3.00 off a pound with a silver coin, eh? That's still expensive, but they look really nice. You haven't had scallops in a while. And you're worth it. And the tax refund came today. Splurge on a pound. And get something green to go with. You haven't eaten anything green in a while. And no, the leeks you drenched in cheese don't count. Not brussels sprout - those are gross. How about snow peas? That could work. And maybe some tarragon. Don't people like tarragon with seafood? Make the gastrique. Emeril's recipe seems pretty easy. Do that one. Got some freshly squeezed blood orange juice, sugar, rice wine vinegar. Oh yeah, baby, you're making gastrique. You are the gastrique queen. Gastrique. Gastrique. What a weird word. Blanche the snap peas. Quick quick! Get them out! How about a few blood orange segments tossed with them, like a little salad or something? Yeah! Salad! That's healthy! Now the scallops. Heat the pan. A non-stick pan. A little olive oil. Smokin' hot! Season the scallops with a little kosher salt. Sear the scallops. Don't try to turn them until they stopped sticking - have you learned nothing from all those episodes of Hell's Kitchen?!?!? Okay, now you can turn them. Nice, brown, yummy scallops. You could be on Hell's Kitchen. No...Gordon Ramsay would make you cry. Make the plate look pretty. Green, orange, and it's not even St. Patrick's Day yet! Drizzle on the gastrique. Awww...what a pretty dinner. Take a few pictures. Now taste it. Oh yeah. That's yummy.

Orange flavoured cake must have been the first cake I learned to make from my mother and then my daughter learned this cake from me as well. A few days ago I read at Life's

A colorful, flavorful, stir fry of red cabbage, carrot, celery and onion in a fresh orange and teriyaki sauce. Served with orange-ginger-sriracha turkey meatballs and rice. This is another Fast from the Farm Share meal, combining Band Fruit Fundraiser oranges and cool weather vegetables in an Asian-inspired stir fry. Because I had it, I baked ground turkey meatballs flavored with orange, ginger, and sriracha separately and added them at the end, but this orange-sauced stir fry would be terrific as a side with a different protein source. Working on the savory orange recipes section of my Fall and Winter Fruit Recipe Round Up gave me a hankering for Asian-influenced orange recipes. Since I like to use what I've got, I opened the fridge and chose a red cabbage, a fat carrot, and the last of the celery for this stir fry. It's pretty much slaw ingredients--seasoned differently and stir fried. I used ground turkey for the same reason--and because the idea of having my daughter mix, shape, and bake the meatballs appealed to me after a day of hauling fruit in and out of vehicles. I don't have a juicer--but I have a blender, so I tossed the peeled orange and all of the sauce ingredients into the blender and made quick work of the sauce. Getting the rice going first, and baking the meatballs while working on the stir fry, means that this meal comes together very quickly. If you want a bright and colorful vegetable side, or a flavorful omnivore meal, try this dish. It brightens a dreary day. Missing: sriracha, teriyaki sauce, seasoned rice vinegar, shao, hsing wine, cornstarch, garlic . . . shoot, you may as well just read the ingredient list below because that's the accurate one. I was making this up as I went! If you want to make this as fast as possible--start cooking the rice and preheating the oven to 350 degrees Fahrenheit, then make the (optional) meatballs and toss them in the oven. While the meatballs are baking, prep the stir fry veggies and blend up the sauce. Once the veggies are ready to be cooked, preheat the stir fry pan and make the veggies. If including meatballs, toss them in at the end. I'm listing the recipes in the order I fixed them--but again, meatballs are an optional recipe--the slaw stir fry stands alone. Now I'm singing The Cheese Stands Alone which is kinda sad if you think about it . . . Orange Sriracha Turkey Meatballs 1 pound ground turkey 1 teaspoon sriracha chili paste 1 Tablespoon orange zest (from 1 orange, loosely packed) 1 teaspoon ginger paste (or grated fresh ginger if you're much cooler than I am in the kitchen) Preheat oven to 350 degrees Fahrenheit. Place all ingredients in a large bowl and mix well. Have your kid Shape into small 1 ½ teaspoon size meatballs, place on a rimmed baking sheet, and bake at 350 for 15-20 minutes. If adding to the stir fry, keep on reading. Orange Teriyaki Slaw Stir Fry for the sauce 1 juice orange, peeled 2 Tablespoons soy sauce 2 Tablespoons teriyaki sauce 1 Tablespoon hoisin sauce 2 teaspoons shao hsing wine 2 teaspoons seasoned rice vinegar ½ teaspoon sesame oil 4 Tablespoons sugar 2 teaspoons cornstarch 2 Tablespoons water Combine all ingredients in a blender. Blend until smooth. Set aside. for the stir fry vegetable oil, about 1 ½ Tablespoons 2 cloves roasted garlic (here's how I roast and put up my garlic crop) ½ cup finely chopped onion ½ cup finely chopped celery, stems as well as tender leaves 1 cup grated carrots 6 cups chopped cabbage (I used red, and I think it's pretty) Heat a large cast iron skillet, wok, or sauté pan over medium high heat. Add the garlic, onions, and celery and move it quickly around the skillet for about 2 minutes. Add in the carrot and cabbage, stir to coat with oil, and continue moving quickly around the hot skillet. After a few minutes, when the veggies are brightly colored and starting to soften, push them to the edges of the skillet leaving an open space in the middle. Pour the sauce into the open space. Once the sauce begins to bubble around the edges, and the milky brown color changes to a clear brown color, fold the vegetables into the sauce. If you are eating the meatballs, add them to the pan at this point. Continue combining until the vegetables (and optional meatballs) are coated and the sauce has thickened, another 2-3 minutes. Serve over hot cooked rice. This post is shared on the Clever Chicks Blog Hop, Tasty Tuesdays, What's Cookin' Wednesday, Food on Friday

One of my favourite marmalades is the one with mixed citrus. You can make the marmalade using any combination of citrus fruit and if you like you can change the ratio of each fruit depending on dominating flavour you would like to taste.

Sometimes things just come together even better than you had ever imagined. I had an imagine in my mind of this tart and I was pretty sure it was going to taste great. What I wasn't prepared for was it turning out to be probably the best thing I have ever eaten. I'm not even joking. The pastry is light and super crumbly, the cheesecake filling is soft, luscious and creamy, the orange curd it tangy and melts in your mouth, and the candied blood orange slices not only look beautiful but add the slight bitter sweetness of candied peel (because, yes, you can eat the peel and, yes, it's delicious!). I had originally planned to make this using only blood oranges, a blood orange curd with candied blood oranges on top. Foolishly, I didn't think this through and I only bought 2 blood oranges. When I realised that I would need more, I went back but they were sadly sold out at my fruit shop. So I made the curd using a regular naval orange and used the blood orange slices as the candied garnish. I actually think it's rather lovely because of the bright colour contrast, but if you have plenty of blood oranges then feel free to substitute blood orange into the curd as well, I'm sure it will be amazing. There are four separate parts to make for this tart, but they are all quite straight forward so it's not too hard and it doesn't actually take too long. It's also conveniently no-bake, so just pop it in the fridge once you're done and it's ready to go. You could also make this in a round cake tin as a cheesecake, but I would recommend doubling everything and probably tripling the cheesecake filling. Blood Orange Curd Vegan Cheesecake Tart Ingredients 250g light digestive biscuits (or other plain vegan biscuits) 2 tsp orange zest 1/4 tsp cinnamon 1/2 cup nuttelex (or other vegan margarine), melted 150g vegan cream cheese 2 tbsp marmalade 2 blood oranges 1 cup sugar 1 cup water Vegan Orange Curd Zest of 1 orange (hint: zest before juicing!) 1/2 cup fresh orange juice (should be about 1 naval orange) 3/4 cup coconut milk 3 heaped tbsp cornstarch 1/2 cup sugar 1/4 tsp turmeric (just for colour, if you make with blood oranges then leave this out) To Make: 1. Process the biscuits in a food processor until they become crumbs. Transfer to a mixing bowl and add the zest, cinnamon and melted margarine. Mix well. 2. Lightly grease your tart tin and then tip the biscuit crumbs in. Use your fingers to firmly press it up onto the sides of the tin to create an even later. Then spread out the remaining crumbs over the base and press down firmly with your fingers to create an even base. 3. In a bowl, whisk or beat together the vegan cream cheese and the marmalade. Spread evenly over the biscuit base. 4. Now set that aside and make the curd: Combine all the curd ingredients in a small saucepan and whisk well to combine. The cornstarch will be lumpy at first, but if you keep whisking the lumps with go (it's ok if there are just a few remaining, they'll cook out). If you want to avoid all that whisking then I guess you could use a blender. 5. Place the small saucepan over a medium heat. Whisking constantly, heat it for about 2 minutes - or until the contents of the pan are hot but not simmering or boiling (if it starts to simmer, reduce the heat immediately!). Once hot, reduce the heat and continue stirring for another 3-5 minutes. The curd will thicken suddenly quite a lot. Once this happens remove from the heat (still stirring) and pour straight onto the cream cheese layer. Use a knife to spread it out and smooth it over the top. 6. Heat the cup of sugar and the cup of water in a saucepan until dissolved. Thinly slice the whole blood oranges and simmer the slices in the syrup for about 5 minutes (you may need to do this in batches). Use these slices to decorate the top of the tart and then drizzle about 1-2 tbsp of the syrup over the top. 7. Place in the fridge for at least half an hour before serving. This post is part of the Sweet Adventures Blog Hop. I haven't participated for a while in the SABH, so I thought I should get back in the swing. This month's theme is 'Cheese' desserts, which I'm sure will have some interesting submissions! You can check out the other entries below.

We had this for dinner on Sunday last. As you'll know if you've been reading along for a while, I got bored with doing the same old roasts on a Sunday and went looking for more interesting recipes to try. However, I think I'm going to have to ban myself from buying Brisket of beef for a while, as that seems to wind up being the meat of choice for a Sunday - and that's getting just as boring as doing the same old roast chicken! In fact, I found myself hankering for a lovely pot-roast chicken, but that may also have something to do with the fact that my reservoir of chicken stock is running low! Anyway, the reasons I chose to do this Pepperpot Beef & Orange Stew are as follows. For starters, it's beef and oranges. Now you don't often find those two in the same cooking dish. Secondly, it involved mashed red kidney beans being used as a method of thickening the gravy. An interesting idea and one which I was keen to try out. Lastly, it had Caribbean overtones and I'm very interested in Caribbean cooking, as I really like the combination of meat and fruit which they are very good at. So that all amounted to an interested "I'll give that a try!". As a first go, it didn't turn out too badly. I made one or two mistakes which I would remedy the second time around - and which have been incorporated into the recipe below. For example, I used the aforesaid Brisket of beef rather than the braising steak that was originally suggested. Do you blame me? There's a whole heap of difference in the price of the two! However, that meant that the dish would require a minimum of 2 hours cooking and a maximum of 3 hours. Regrettably, it never occurred to me that in that time the red and yellow peppers would have been cooked away to nothing more than an ingredient in the gravy/sauce, which was a shame. It would have been nice to have had them more prominently in the dish. As such, I have suggested adding them a lot later into the cooking process. I was also a little leery of putting too much chilli in - and as it happened, I would have been absolutely fine to have included the seeds, rather than binning them. I did test the chilli on my tongue (for heat), but couldn't have paid much attention to the result, as a) I don't remember it and b) if I had have done, I'd have included the seeds! What you wind up with, is a casserole dish full of lovely tender beef in a thick pinky-brown gravy (that's the red kidney beans) that is multi-faceted in flavour and well worth the effort of making it. PEPPERPOT BEEF & ORANGE STEW ( serves 3-4) Ingredients : 700g brisket of beef, trimmed and cut into small cubes 2 tbsp vegetable oil 2 tbsp plain flour 1 tbsp tomato puree 1 red onion, peeled and chopped 25g fresh ginger, peeled and grated 1 small red chilli, de-seeded (if it's a hot one!) and chopped 400ml beef stock 410g can red kidney beans, drained and rinsed 1 small orange, cut into six wedges 1 red pepper, de-seeded and chopped 1 yellow pepper, de-seeded and chopped 2 tbsp roughly chopped coriander leaves. Method : 1. Pre-heat the oven to 180deg C/Gas 4. 2. Heat 1 tbsp of the oil in a non-stick frying pan and add half the meat, browning all over. Decant into a warmed casserole dish. 3. Repeat the process with the second batch of meat, but when browned, sprinkle with the flour and add the tomato puree. Mix well and cook for a couple of minutes without burning. Decant the lot into the casserole dish. 4. Give the frying pan a wipe out, then add the remainder of the oil and the onion, ginger and chilli. Cook gently until softened and golden brown - around 10 minutes. 5. Take one half of the red kidney beans and mash them with a potato masher, then add them to the casserole dish, along with the whole beans. 6. Add the stock and tip into the casserole dish, add the orange and stir to ensure everything is amalgamated. 7. Cover the casserole dish and place into the oven for 1 hour. 8. In the meantime, add the peppers to the frying pan and fry them lightly until just beginning to soften. 9. At the end of the first hour, remove the casserole dish from the oven and give the contents a good stir. Add the peppers and stir again. Season, cover and replace into the oven for another hour and a half. 10. Remove from the oven and test the beef. If not tender enough, return to the oven for another half an hour. You may need to add a little water at this stage, if the gravy/sauce has reduced too much. 11. Once the beef is tender, remove and serve with rice and green peas with a blob of sour cream on the side. Delicious!