These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Thursday, 2 July 2015

Candied Citrus Peel

Great to make your own candied peel when organic citrus is in season and plentiful. It is preferable to use organic so you can be confident there is no chemical residue or wax on the skin. You can change the fruit listed below to what you have available.  The candied peel is great to mix into ricotta and mascarpone for a delicious filling for cannoli.


2 grapefruit
3 oranges
4 lemons
11/2 half cups of sugar


Cut the ends off the fruit and then stand on a chopping board, use a sharp pairing knife cut away the peel following the curve of the fruit. Try to leave most  of the bitter white pith on the fruit.(Tip, a good vegetable peeler works well instead)

Slice the peel lengthways into 1/4 inch strips.

Place strips into a pot of boiling water and cook until tender approximately 10 minutes.

Remove with a slotted spoon to dry on a wire rack, as a single layer for about 15 minutes.

In a saucepan bring 1 cup of sugar and 1 cup of water to the boil, stirring until sugar is dissolved.
Add peel and boil until it turns translucent and syrup thickens, approximately 10 minutes, don't allow to turn to caramel.

Remove with a slotted spoon to a wire rack covered in baking paper, seating the pieces.

Let peel dry for an hour, then toss with 1/2 cup of sugar to coat.

Mamma Marmalade

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