The visitation of Blogger-D’s errant sister and her luxuriantly mustachioed Frenchman and ‘associate’, coincided perfectly with the recent arrival of 2 freeby jars of delicious Greek honey from Mathos. For this recipe we opted for the Olympus Honey which with its lighter floral flavour made it the perfect companion to the pert zestiness of the citrus fruits.
Preparation time: 15 minutes
Cooking time: 10 minutes
Skill level: easy
Recipe: Wa’ro website
- caster sugar – 3tbsp
- honey – 4tbsp
- grated zest of 1 lemon and juice of 2 lemons
- grated zest and juice of 2 limes
- 3 cardamom pods – lightly crushed
- 4 oranges – peeled and segmented
- 2 pink grapefruit – peeled and segmented
- rum or brandy – a splash (optional)
- PLUS: Greek yoghurt, Cantuccini biscuits and a sprig of rosemary
Dissolve the sugar with the honey, fruit zest, fruit juices, rum/brandy and cardamom over a low heat.
Simmer for 5 minutes.
Remove the cardamom pods and add the orange and grapefruit segments and gently warm through in the syrup.
Decorate with a sprig of rosemary and serve with Greek yoghurt and Cantuccini biscuits.
Verdict: A light, refreshing and fragrant end to an eclectic meal.
Drink: Now that maternity leave is over and Yumblog Junior has to spend most of her little life at nursery, the mornings start very early and as a result consumption of recreational alcohol the night before necessarily needs to be moderated. Therefore despite the evening consisting of four normally boozy adults sitting around a table for several hours, only 2 bottles of wine were drunk. That said, our guests had turned up pissed after an afternoon of drinking ‘£100 a bottle’ champagne.
Entertainment: Trying to explain the concept of molecular gastronomy to our baffled and pissed guests and battling to stop a poorly Yumblog Junior from drowning in her own snot.