On My Kitchen Table

Breakfast

Classic Seville Orange Marmalade with Cinnamon

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Seville Orange Marmalade with cinnamon

Organic seville oranges

I made my first Seville orange marmalade almost 8 years ago. It was the second week after our son was born and we had just brought him home after a few days in the neonatal unit. Despite no sleep and the stresses of being a first time mum I remember finding the whole process very calming and relaxing. The result was several jars of bright, shining happiness, full of bittersweet flavour and a house that was filled with the delightful scent of orange nectar. I’ve been making marmalade every year since then.

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CINNAMON, CARDAMON AND PECAN BUNS

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The best cinnamon and cardamom rolls

If I were to name just one food that stands out from my childhood it would be all sorts of sweet buns and rolls that my mum was making for us. Years and years later, I have to say I still have a bit of a soft spot for these pillowy buns. I associate them so much with my childhood and the way they smelled every time I walked into the kitchen. I have very vivid memories of my sister and I glued to the oven and impatiently watching the dough rise and turn golden. We thought it was taking forever! There would hardly be any leftovers left, all gone within minutes distributed within family members and friends.

CINNAMON, CARDAMON AND PECAN BUNS
CINNAMON, CARDAMOM AND PECAN BUNS

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Rosehip and crab apple jelly

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rosehips, rosehip and crab apple jelly

“Small, misshapen, spotty and scabby, and full of pips, they do not inspire the cook. Nor are they remotely edible raw – they must be cooked. Yet when prepared properly they are a treasure”  – John Wright describing crab apples in Hedgerow (Bloomsbury Publishing 2010).

I coulnd’t agree more. I would also include rosehips in the same category. The combination of those two foraged fruits produces the most wonderful flavour. I pair wild rosehips with crab apples to make jelly. The bad news is you probably won’t find fresh rosehips or crab apples in your local grocery, or even in a gourmet store. The good news though, is that these little gems seem to grow everywhere. Rosehips are one of the richest plant sources of vitamin C, and they are extremely high in antioxidants. The very high pectin content of crab apples means that the jelly always sets well. If you don’t have crab apples, you can replace them with cooking apples….

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