Although we are still in the heart of winter I always try to find something colourful to brighten up the short and grey days... One of my favourite is to cook blood orange preserve from Sicilian Moro oranges. They are available only in a very short period here i9n Germany, so as soon as I spot them in the supermarket I buy a lot to make them into wonderful preserve. In order not to waste much of the fruits I peel them and cook the whole pieces, not only the juice - this saves a lot of time!
And also this year I celebrate spring in my kitchen - with a branch of the pear tree in the back yard... The flowers will blossom soon!
Although we are still in the heart of winter I always try to find something colourful to brighten up the short and grey days... One of my favourite is to cook blood orange preserve from Sicilian Moro oranges. They are available only in a very short period here i9n Germany, so as soon as I spot them in the supermarket I buy a lot to make them into wonderful preserve. In order not to waste much of the fruits I peel them and cook the whole pieces, not only the juice - this saves a lot of time!
And also this year I celebrate spring in my kitchen - with a branch of the pear tree in the back yard... The flowers will blossom soon!
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