Only Recipes, by Alessandra Zecchini ©

The juice of the day is just carrots and orange. Usually I have this in winter, but I had a couple of oranges to use and it is refreshing (it has been hot!) Photos and recipes by Alessandra Zecchini  ©

Two types of puddings with one recipe (and using yolk and whites separately)! For this Lemon puddings I used  2  free range egg yolks, 3 tbsp of sugar, 1 tbsp of flour  500 ml of milk, 20 g butter and the juice of one organic lemon. Stir the first 4 ingredients and the, once then custard is thick, add the following two, stirring well. Turn off the heat and pour into 4 glasses. Refrigerate before serving. Photos and recipes by Alessandra Zecchini  ©

Yesterday I posted about  this citrus fruit , which I believe to be a Rangpur "lime" (technically not a lime!). And as promised, here is the recipe: Panna Cotta with Rangpur agar agar topping ingredients 500 ml cream (if you are Vegan use Coconut cream, I am sure that it would go very well with this citrus topping!) 2 tbsp sugar 1 level tsp agar agar for the topping 4 Rangpur limes 2 tbsp sugar Water Half level tsp agar agar Bring the cream to the boil with the sugar and agar agar, simmer until the sugar and agar agar  have dissolved (about one minute) stirring constantly, then pour into some glasses (I used different glasses, Martini and grappa mainly, since I hardly use them to drink with I thought it would be nice to show them off with a dessert!). Let the panna cotta cool down completely, and set. In the meantime separate the Rangpur segments into a bowl and remove all pips. Add 2 tbsp of sugar and let them rest at room temperature...

The other day I bought a jar of candied Greek Bergamot peels in syrup, they looked really attractive and  bergamot oranges  are not something that seem to be well known in New Zealand (even if many here drink Earl Grey tea!). I confess of having eaten some just by themselves (a bit of an indulgence really), but mostly they are perfect for topping cakes (and cupcakes).  Bergamot Cupcakes Ingredients 120 g butter 3 eggs 130 g sugar 1/2 tsp lemon zest 200 g self-rising flour 60 ml milk Topping: Bergamot orange peels in syrup Makes 12 cupcakes Preheat the oven to 175°C. Line a 12-muffin tray with cupcakes paper cups. Melt the butter in a jug, either in the microwave or in the oven (while the oven is warming up for the cupcakes). Place the eggs and sugar in a mixing bowl and whisk, using an electric beater, until the mixture looks light and pale yellow in colour. Slowly add the melted butter and the lemon zest. Keep beating at...

Oh yes, yummy yummy. At home we love crèmes, especially Arantxa and me (Max prefers chocolate puddings, but even he approved this one!). 3 eggs (medium-small) + 2 heaps tbsp sugar + 250ml cream + 1 tbsp of  dried mandarin segments  (put these in only at the end when the crème is thick and velvety). Remember to mix well while simmering so that the eggs don't curdle, some people find it easier to make the crème at bain Marie (double boiling) but I just use a low flame and good whisk. Pour into 4 glasses. Before serving add whipped cream, shaven dark (really dark) chocolate and some more segments of dried mandarines, which are crunchy and will create a nice contrast with the creamy texture underneath. To me, heavenly!! I am entering this recipe in the monthly blogging event Sweet New Zealand this month hosted by lovely Sue . Photos and Recipes by Alessandra Zecchini  ©

I have already explained how to make  Rose Turkish Delight (Lokum)  at home, it is pretty and pink, but I must confess that my favourite Lokum of all is hazelnut, so today I will show you this variations, and a few more. To start follow the recipe  here . Rose Turkish Delight While the cornflour and sugar syrup are cooking shell and toast a couple of handfuls of hazelnuts. It is better to use fresh hazelnuts and toast them just before making Lokum, for a full hazelnut flavour. Years ago I also had a hazelnut essence which was great, but I cannot find it here, I think that one of the best places to buy it would be in Piedmont, in Italy. Anyway, even without hazelnut essence you can get the best out of hazelnuts if you toast them and use them within a few days. When they are still hot from the oven put them in a clean tea towel and shake and rub them well so as to discard the peel. If some peel stays on don't worry, it is edible, just not as...