I cannot tell you enough about this magical fruit. You have to taste kumquats to feel the amazing taste and flavour as it bursts into your mouth. Eaten raw are delicious but you can also make cakes, candy, or add them to braising liquids just as I did in this recipe. Continue reading
Kumquats are in season and that calls for a feast celebration. I just love these little fruit gems of intense citrus aroma and unbelievable taste. I love eating them whole and feel them burst in my mouth. I admit I must have eaten half while making this dish.
Last year I cooked them in a brandied syrup (candied kumquats) and piled them on top of a creamy-dreamy cheesecake. This year I took a more savory route and used them to braise a chicken. Continue reading
“Anari” is the Cypriot version of the Italian Ricotta, only it contains less fat. It’s an excellent ingredient for a cheesecake, lighter that your usual “All Philadelphia” version. Ok, I admit you cannot include this cheesecake in your low-calorie, fat-free diet, but it is considerably lighter. For the crust, I substituted half of the biscuits with ground almonds and they added an excellent flavor and crunch. I topped it with candied kumquats for a really special and original flavour, but you can top it with strawberries or a plain dusting of icing sugar.
I call kumquats “treasure”. Maybe it’s the bright orange colour or the heavenly aroma. Or maybe it’s the bittersweet taste as they burst into your mouth and tickle every part of your palate. That’s the reason I leaped with joy, when I came home to find two bags of handpicked, 100% organic kumquats, from a very dear friend’s garden. After eating about 20, I started experimenting with the rest. I left some of them whole, sliced the rest and cooked them in sugar syrup. Then I ate another 20. Continue reading