After a freezing few weeks London is heating up. I’m sure we will get another bout of cold weather at some point, but I’m making the most of the warmer weather (right now it’s 12C and sunny!) when I can.
The promise of spring always makes me excited for the produce we’re about to receive. Mamma have actually picked wild garlic at home in (the south of) Sweden already and I can’t wait for asparagus season.
But I’m getting ahead of myself, as we have another season to enjoy right now; blood orange season. It’s short and sweet (quite literally) and I love these ruby oranges so much. Because when they’re in season they’re always juicy and full of sweetness, unlike regular oranges out there. Same with the texture; they’re more delicate somehow. And absolutely delicious as they are. Which is why I served them sliced with a little vanilla, lightly whipped cream and store-bought biscotti. Simple as can be!
Blood orange salad with biscotti, serves 2
3 blood oranges – at room temperature
1 clementine or 1/2 blood orange, the juice
1/2 tsp icing sugar
a small pinch of vanilla
fresh mint to serve
lightly whipped cream
Wash the blood oranges and well and dry them. Cut away the “top” and “bottom” (I know, oranges are round but I mean the ends where the indentations are). Then continue to cut away the rest of the skin and the white bits too. Slice the oranges from top to bottom. Arrange the orange slices on a plate. Mix the citrus juice with icing sugar and vanilla and drizzle it over the plate. Decorate with mint. Serve with biscotti and lightly whipped cream.