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Posted on February 21, 2013 by admin

There is total beauty in morning rituals, mine is sipping tea and having bites of bread and marmalade. This is one of my favourite things, eating marmalade, the queen of all preserves. The magnificent spread made from the juice and peel of citrus fruits (usually the Seville orange), boiled with sugar and water.  The bitter-sweet impact to the senses, the distinguished flavor. Marmalade and England are two peas from the same pod. The Marmalade Awards & Festival will take place next Sat 2nd and Sunday 3rd March 2013 at Dalemain Historic House & Gardens near Penrith in Cumbria, UK. With a rich program of events, including  Food Fair, Lectures, Workshops, Crafts, Children’s Activities, marmalade making and book readings. Over 200 competition marmalades to taste with freshly made toast and refreshments. Marmalade has been made and served at Dalemain for hundreds of years and for the past seven years, Dalemain has hosted The World’s Original Marmalade Awards & Festival firmly placing it at the center of the marmalade map. From 50 jars in 2005, the Awards have grown each year and in 2012, nearly, 1,800 jars of marmalade were entered and judged. Continue Reading →


Posted on November 22, 2012 by Francesca Lanni

This is a delicious dessert. Those which usually tend to be simple and easy to make, are always my favourite, like the apple compote. Everyone can make it at home. Apple is a versatile fruit and apple compôte is great. Use up a glut of apples, and make a delicious breakfast or healthy dessert. Kids love it, grown-ups love it. Serving it chilled or warm is great, sprinkled with some toasted almonds and raisins make it even better.

Ingredients: 100g unsalted butter, 750g Granny Smith apples, peeled, cored and chopped, 100g caster sugar, 1 vanilla pod split.

Preparation and method: Place the butter in a stainless steel saucepan and start to melt. Add the apples, sugar and vanilla pod. Cook out the apple to a compote, stirring from time to time for approximately 30 minutes on a moderate heat. If the texture is too runny then leave to reduce until you have a thick texture. Remove the vanilla pod, and reserve for use later. Place the apple compote into a blender, blend to a fine pulp and pass through a fine sieve. Serve.