Oranges and lemons

 I love marmalade but the best bit for me is the thickly cut rind, and it seems that no matter how expensive the make of marmalade it is more jelly than fruit. 

I like to make my own marmalade, and often double up the number of oranges to make it extra fruity. Hartley’s do a  very good marmade, which makes up to 6lb and great value and usually makes it very successful, but I add my own oranges. 

Cut 8 large oranges in half, and extract the juice and then put the oranges in a large maslin pan, cover them with water and bring to the boil for around an hour and a half. Switch off then allow to cool. 

Take the orange halves and scrape out the inner segments and scrape out the white pith. Chop the rind either thinly or thickly to your preference. Using the directions on the marmade, but instead of water use the juice, it really brings out the orange flavour. You can also use jam sugar which has added pectin if you wish, this will help the marmalade set. 





I have been trying out different recipes for cheesecakes, I know the cooked cheesecake is the best for flavour, but no matter how hard I try the biscuit base ends up soggy. so I decided to try a non cook cheese cake using cream and muscapone but to bring out the real flavour of lemons I made some lemon curd. Make the usual digestive biscuit base. It really does make a great mix for a lovely lemon cheese cake, just fold into thick cream and muscapone, mix and then pour on top for a lovely lemony flavour. Home made lemon curd tastes so much nicer than commercial types. zest four lemons, add to 5 and a half ounces of melted butter. Add lemon juice and 1 lb of granulated sugar, heat gently until the sugar has melted and then add four beaten eggs. Stir constantly until the curd thickens up and then put in sterilised jars. 

Will keep up to a month, but keep in the fridge once opened. Of course the lemon cheesecake won’t last long at all!