Its blood orange season people! It is only the second time I have ever managed to find blood oranges in Singapore in 9 years. I am dying for some fresh fruit so I have three recipes that will keep the flavours fresh. 2 of them are drinks yes, but lets be honest… who doesn’t want a beautiful blood orange cocktail or two? I hope you enjoy.
red onion, thinly sliced
100g feta cheese, broken up
2 blood orange, peeled and sliced
fresh mint leaves and rocket to serve
For the dressing
2 tbsp lemon juice
2 tbsp extra virgin olive oil
salt and black pepper to taste
Pretty simple… whisk together the lemon, salt, pepper and oil for the dressing. Arrange your salad ingredients on the plate and serve with the dressing. Enjoy with a beautiful blood orange cocktail as seen below.
This can be made with or without the vodka but since I have vodka in the cupboard, why not add a splash or two. This recipe serves 2. Enjoy
3 tbsp sugar
2 tbsp hot water
1/2 cup blood orange juice
1/2 cup lemon juice
1 can soda water
2 shots of vodka
ice to serve
Dissolve the sugar in the hot water and mix together with the blood orange, lemon juice and soda water. Fill a glass with ice, add your vodka, top up with the lemonade and enjoy.
Ps. Do adjust the sugar levels if needed. I prefer quite a bit of acidity. If you do taste the mixture and need more salt please remember to dissolve sugar in warm water first before adding to the mixture.
Who doesn’t want a beautiful fruity mojito on a hot summers day… I’ll take two please. Mojito is yum, the addition of blood orange equals double yum. This recipe serves 2. Enjoy
1 cup of blood orange juice
1 can of soda water
1 tbsp sugar
1/3 cup of mint leaves plus extra for garnish
2 shots of white rum (choose your strength)
Using the half lime, cut into wedges and combine with the sugar and mint and juices of the other lime. Mush this together to release the lime juice into the mint and sugar. Be careful not to break your glass. Add in your rum and mush a bit more. Add the crushed ice followed by the blood orange juice and then top off with soda water. Garnish with mint and add some sugar to the rim of the glass if you want to make it look pretty. Enjoy
Lemony goodness is all I have to say. The beautiful saffron colour adds to the lemon idea. Super good, easy to make. I can eat this all day everyday.
1 cup risotto rice
1 medium onion, chopped
2 cloves garlic, chopped
1 tbsp olive oil
2L vegetable stock
1/3 cup dry white wine
zest and juice of 1 medium lemon
2/3 cup grated parmesan
1/4 cup butter
good pinch of saffron
salt and pepper to taste
shaved parmesan to serve
Heat the vegetable stock and saffron in a pot until it reaches boil and then take off heat. In a large pan heat the oil and fry the onions and garlic until the onions are soft. Add the rice and fry for another 2 minutes. Next add your wine and stir to deglaze the pan for 2 minutes.
Now its time to start the stock adding procedure. Add 1 ladle of stock at a time stirring until the rice has absorbed almost all the liquid and repeat. This process takes some time and patience. It should take the rice about 18 – 20 minutes to cook till al dente. Once the rice is cooked add the lemon zest and lemon juice. Stir for 1 minute. Remove from heat and stir in your parmesan and butter. Season with salt and pepper and serve warm with some shaved parmesan. Enjoy