Ilse's Kitchen - culinary adventures of a girl who loves to eat

I wanted a dessert that was fresh and light, but still felt like dessert. I still had some meringues at the house. They don’t usually last long - I really like to eat them as they are - but this time I decided to try something different. I wondered about the combination of citrus, the freshness of orange, the bitterness of grapefruit, along with the crunchy sweetness of meringue. In my mind, it all somehow seemed like quite a satisfying combination of flavours. I'm the first to admit that plating-wise it looks a little messy, but in terms of taste it didn’t disappoint :) Ingredients (serves 2): 1 grapefruit 2 blood oranges (if these are not in season, use regular oranges) 2 small mandarin oranges 4-6 meringues (about the size of those you make in this recipe) 2 teaspoons honey 2 teaspoons condensed milk to garnish: a few mint leaves for each plate, shredded Instructions: 1. Peel the fruit and cut into 5 mm thick slices. Make sure there is no skin on your slices. ...

Blood oranges are gorgeous, and when years back my local eco store started selling the Italian Sanguinello, I was absolutely thrilled. Ever since, they've been a regular fixture in my kitchen. I'm a simple soul and like them because they're beautiful - and because blood orange juice is an awesome colour. This time I felt like something a little different and made candy out of them. Not the healthiest choice, I know... #sorrynotsorry Ingredients (makes about 26 slices): 1 cup (250 ml) water 2 cups (400 g) granulated white sugar 2 blood oranges (or 1 blood orange, and one regular orange, for some diversity in flavour) 200g dark chocolate Optional: a few tablespoons sugar to coat the finished slices Instructions: 1. Scrub the oranges under luke-warm water, then cut them in half horizontally. Cut into thin round slices, then cut these in half to make orange half moons. 2. Bring the sugar/water to a boil in a wide-bottomed pan, stirring until the sugar is dissol...