Photo of the Week

This weeks Photo of the Week was taken Saturday
(June 20, 2015)

Orange

Orange Ripe for the Picking

There’s lots of fruit ready to harvest and I picked this beauty after taking this photo.

I’m not sure what I’m going to do with all the oranges and lemons, but I’m thinking: Orange juice, Flourless Orange and Almond Cake, Duck à l’orange (not I’m not, I can’t afford to buy duck, but I might try Chicken à l’orange), or perhaps some Marmalade, though I don’t particularly like marmalade.

I’m sure there are many other recipes for oranges and lemons.

Do you have a favourite citrus recipe?

Why not share it with me.  I’d be delighted to give your recipe a go.


Here’s a link to another blogger who shared their Photo of the Week last week:

Betty – My Garden

Enjoy.


 

20 Comments

  1. What about lemon or orange sorbet, pudding or pie? I also don’t like marmalade. And a belated thanks much for your email! A reply is coming. 🙂 ps gorgeous color in your photo! It looks good enough to eat right now!

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      1. Yes! I’m not sure about ice cream. Have you ever tried with citrus? I also love lemon tarts. Lemon pudding apparently takes a ton of fresh lemons but the flavor is out of this world. I’ve only tasted and not made… yet.

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          1. Hi Hilary,

            Not yet. I’ve been busy taking photos and writing poetry. I’m sure I’ll have time to though and I’ll let you know how it goes.

            Clare

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          2. A new adventure of sorts, but yes – I did write poetry when I was much younger, more impressionable, and (at the time) trying to find my way in life 🙂

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  2. Another beautiful photo Clare – Lemons are great, in fact they are my favourite. Have you thought of making Lemon Butter (Lemon Curd) There are lots or recipes on the net. Here is one that I have used – enjoy cooking 🙂 cheers D
    3 to 4 tablespoons lemon zest (rind)*
    1/2 cup fresh-squeezed lemon juice (4 to 6 lemons)**
    1 1/2 cups granulated sugar
    6 tablespoons salted butter, cut into pieces***
    3 eggs, lightly beaten
    In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature. Use a heavy-based, non-reactive saucepan.
    Beat eggs into the cooled lemon mixture until well blended. Return to a gentle heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. Do not let the lemon curd boil, as it can cause the mixture to curdle. Remove from heat. The lemon curd will continue to thicken as it cools. Makes approx. 2 cups.
    Bottle or if going to use quickly the lemon curd will stay fresh refrigerated for 5 days.

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    1. Thank you Denise,

      My Nana made Lemon Butter all the time, but sadly I never got a copy of her recipe. I’ll let you know how it turns out.

      Clare

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  3. Love, love, love lemons. And especially this soup – Avgolemono. I could eat this by the bucketfull. I wish I had a lemon tree.
    http://www.marthastewart.com/326838/avgolemono-greek-egg-and-lemon-soup#Lemon%20Recipes|/274586/lemon-recipes/@center/276955/seasonal-produce-recipe-guide|326838
    I also just keep a pitcher of water in the fridge with sliced up lemons or oranges or limes (or cucumbers) in it. I pretend I live in a spa.
    Now if I can just teach the dog how to give me a hot stone massage …
    🙂

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    1. Thank you so much Shelley,

      I’ll let you know how the soup turns out and I can (almost) see ‘your loyal hound’ doing the massage thing. 🙂

      Clare

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