Adana Soup - Chickpea Soup with Meatballs

Another month has ticked away as have done many more before so. However, these days they just pass by and I ask myself: 'What have I done?' ... and I can't remember. Then things just go on ...
Yes, we have to go on with things. Due to the fact the month already has progressed so far, I don't want to miss to blog my contribution to this month's Bloggers Around the World: Turkey.

This is a simple chickpea soup with meatballs. The soup is named after the city of Adana which is located in the Southern part of Turkey. It's the fifth populous city in Turkey. Adana is a major agricultural, industry and commercial center. So far about geography. Now to cooking ...

Ingredients:
300 g chickpeas
1,5 l beef stock
200 g minced beef
A small bunch of parsley, chopped up
2 tomatoes, cut into smaller pieces
Cayenne pepper
Salt and pepper
White wine vinegar 

Method:
The first thing to do is to cook the chickpeas in the stock until they are soft.
In the meantime mix the minced beef together with the parsley a pinch of salt, pepper and cayenne pepper and make small meatballs out of it.
When the chickpeas are ready, add the meatballs and the tomatoes to the pot and cook for further 15 minutes. Feel free to adjust the seasoning with salt and pepper.

Well, it's already time to eat. Serve on plates or bowls as you like it and finish off each portion with a splash of white wine vinegar.

So, here we go with my contribution to Bloggers Around the World: Turkey. It feels a little bit lazy, but ... hey ... who cares. The soup tasted fine and ... everything's fine.

Are you ready for May then? Bring it on then, it will be as good as the ones before ...

Alea iacta est - Avocado Salad with Egg and Salmon

No, don't expect any kind of history lesson, although this was one of my favourite subjects before I went to school and maybe the first few years while in it. That would be ancient history then with the pyramid building Egyptians and the Romans, yes, even Julius Caesar.
Indeed, 'alea iacta est' - 'the die has been cast'. Apart from that phrase and a few others, my Latin isn't that good anymore. Another one of my favourites is ... you probably think 'veni, vidi, vici', but no, it's 'mihi equus est', although that has never been true for me. I never had a horse.
'Alea iacta est', but not in the meaning of 'I have reached the point of no return', although that might be more true than the horse thingy. I guess, I better get on with my point then. 'Alea iacta est' can only mean one thing in my case: 'the die has been cast' and that in a literal kind of way. It's time for random recipe again. For that I always use my 100-sided die to determine a random cookbook. 
However, it wouldn't be random recipes, if there weren't another trick to come. Well, it would be random recipes, too, but it's more likely it comes with an additional twist.
This time it is that Dom has teamed up with Ros from The More Than Occasional Baker and Caroline from Caroline Makes. The result of that is a random recipes and AlphaBakes combination. According to that we are heading for a random recipe starting with the letter 'A'.
Well, the first book that came up, didn't have any recipes with a letter 'A'. So I decided to roll the die again. Once more 'alea iacta est'. The second book was one that features dishes for 1 person. At least that would help not to eat too much this time, but would it be something lovely? Edible, sure, but would it be delicious and enjoyable?
There were indeed four recipes starting with the letter 'A', two sweet one including apples and two savoury ones. Fine, one of the savoury ones included apricots, but the die stopped on the final one ...

... Avocado Salad with Egg and Salmon. Oh, I might try that book again. The avocado salad was good and there was really not much effort involved to prepare it. In fact it took longer to randomly pick a recipe than actually making it.
You just have to have a hard-boiled egg and cut it into small pieces, peel and cut an avocado, cut some smoked salmon into stripes and whip up a dressing with a tbsp. of oil, the juice half a lemon, one tsp. of mustard, a pinch of cayenne pepper, a tsp. of rosemary and salt and ... there you go, a quick and light lunch, kind of.

I have another one for you ... 'errare humanum est' ... wait, one more ... 'in vino veritas', not that I am suggesting you are having some wine with the salad or that you I am going to reveal all my secrets, when you fill me with a bottle of wine.
Enough then with our Latin lesson, although you might need one or the other word of Latin in your life at some point.
Anyway, AlphaBakes random recipes ... I hope you enjoyed it as much as I did or ... well, it suffices already, if I enjoyed it, but there is no harm in making others enjoy things ...

Warning: Extremely Delicious Vegetable Lasagne

Ha, you weren't expecting this. You thought this crazy guy would give you another one from his loose bottomed tart tin. Nope! Instead I give you something from the bottom of my heart and i hope you will love it too. Today I have a vegetable lasagne for you. 
Simple? Yes, but be warned, in my opinion this vegetable lasagne tastes extremely delicious. Of course, I have to say this, but there is only one way to prove me wrong. You would have to try it for yourself. Besides that, you will also find some ... eh ... what to call them ... eh ... let's try ... twists and an unexpected ingredient.
Less talking more cooking ...

Ingredients:
6 lasagne sheets
1 medium aubergine
2 small courgettes
A few splashes of olive oil
1 large tomato
1 clove of garlic
2 tbsp. tomato puree
100 ml water
50 ml red wine vinegar
A few basil leaves
Salt and pepper
200 ml crème fraîche
1 egg
A hand full of grated parmesan
3 tbsp. grated radish

Method:
The times I made a vegetable lasagne before, was to cook all the vegetables into a kind of sauce. However, we are not doing this today. We like to preserve the pure individual tastes of the single vegetables ... at least most of them. I was inspired to do it in a different way by watching an episode of MasterChef Australia.
Therefore we cut the aubergine and the courgettes in a way they fit to the lasagne sheets, that is they are going to be cut into fine slices. Then get a baking tray ready with some grease proof paper and heat up your oven to 180 ºC.
Be generous with salt to the sliced vegetables. Off into the oven they go for about 15-20 minutes. Just make sure, they don't get burned.
Meanwhile get your tomato sauce ready. Get a pan ready on heat. Be generous again. This time with olive oil in the pan. The ancient principle 'those who give bountifully, will receive bountifully' still applies.
Cut the tomato in small chunks and throw them into the hot oil to let them sizzle away. Finely chop your clove of garlic and toss it into the oil as well. When you start to smell the beautiful odour of the garlic on your kitchen add the tomato puree, the water and the red wine vinegar. Go through the sauce with a spoon and adjust the seasoning with salt and pepper. On a low heat reduce the sauce for a while. When the sauce is thick enough and you are almost finished use the basil leaves to finish off the sauce.
Before we can start putting the lasagne together we have two more jobs to do. The fist one is to pre-cook the lasagne sheets in boiling salted water for about three minutes. The second job is to prepare some kind of white sauce to put between the layers.
For this white sauce we simply ... yes, very simply ... spoon together, the crème fraîche, the egg, the parmesan and the grated radish. Well, I suppose you could use horseradish, too. 
Anyway, I used to have radish when I was way younger and then ... didn't have it for a long time. Due to the fact, that radish is in season right now, I thought I give it a go again. For sure I had something in mind for it, but I just ended up eating most of it raw. So far I never had used radish in cooking. Bravely I decided to grate some of it into my white sauce for my vegetable lasagne. Well, it worked ... well.
After this brief detour into my use of radish we get back to our lasagne. We are almost there.
Now get yourself a 20 cm x 20 cm oven-proof dish. Remember that the oven is still at 180 ºC. We start the lasagne with a splash of olive oil that you rub onto the bottom of your dish. Then a few slices of aubergine follow, two sheets of lasagne, white sauce, courgette, white sauce, lasagne sheet, aubergine courgette, white sauce, lasagne sheets and white sauce.
Well it all depends on the amount of sliced vegetables you have. Feel free to change things a tiny little bit. Just make sure, you have three layers of lasgane sheets.
Before the vegetable lasagne goes into the oven, grate some extra parmesan on top and while you are at it allow some olive oil to be drizzled on it, too.
The lasagne should go into the oven for about 15-20 minutes. It may look like this afterwards ...

You see, there is a bit of colour on it. If you want more, you have to give more. This vegetable lasagne will make for four humble portions, but be warned ... I said it before ... it tastes extremely delicious. So you might want to plan ahead for this.
Whatsoever. serve the lasagne with a few spoons of the tomato sauce on top.

You know, if you add more sauce there is more of it to enjoy and it will all drip onto your plate and you might want to do something with the plate later.
In my opinion, this vegetable lasagne was the best I had so far. You can still taste the aubergine and the courgette individual and you have a gorgeous tomato sauce, too.

I can only recommend to try it for yourself. I might be wrong here, but ... you'll never know if you don't go for it.

Speaking of going for it, this post will go to some blog challenges in no particular order ...

Elizabeth's No Waste Food challenge hosted by Ness at Jibber Jabber UK this month. Fine, I would never have thrown the remaining radish away, but here I used the left over radish in a delicious way.

Javelin Warrior's Made with Love Mondays. Check it out for yourself!

Helen's and Michelle's Extra Veg Blog Challenge. If I haven't used some extra veg here, I don't know and then again, I used the radish as I have never used it before.

Camilla's Credit Crunch Munch. Having a vegetarian meal with vegetables either on offer or in season or both will help you to save some money.

Manjiri's and Jacqueline's Pasta Please challenge. The theme for April is Olive Oil. No, I wasn't especially generous with it because of this challenge. I just wanted to and found it necessary for the sauce to work properly.

The Four Seasons Food April Challenge from Delicieux and Eat Your Veg. The goal was to celebrate vegetables. In my opinion ... again ... this is what this very vegetable lasagne is doing.

Then we have the Simple and in Season challenge from Ren. Do I have to say it again that radish is in season?

Just because I can, I add this post to Recipe of the Week from Emily, too.

Last but not least we have Karen's Cooking with Herbs challenge. Guess why?

More from the Tart Tin - Quiche Lorraine

Fine, I have a few more things lined up coming from my loose bottom tart tin, simply can't help it. Now it doesn't always have to be sweet, although at first glance that might be fine with me, but I know better that it's far too dangerous to have to much of sweets. Since I don't always get the chance to share finished products, I have to balance the cake and sweets department better with the savoury department.
For that cause I have some Quiche Lorraine for you today, even more balanced with a salad on the side.

Still we get the chance to use the loose bottom tart tin. Oh, I can't exactly remember what the salad was all about, but I have the details of the Quiche Lorraine for you.

Ingredients:
For the pastry:
250 g flour
1 egg
A pinch of salt
4 tbsp. water
125 g butter
For the filling:
125 g bacon, cut into small pieces
200 g crème fraîche
4 eggs
2 leeks, cut into rings
Salt and pepper
150 g grated cheese

Method:
Carefully put together the pastry by rubbing the butter into the flour ... or the other way around ... so you get a mixture resembling bread crumbs. Don't forget the salt. Then add the egg and the water to bring the dough together. Pop it into the fridge for 30 minutes.
For the filling or topping or whatever else you like to call it, first briefly fry your bacon in a pan. Transfer it to a bowl and mix it with the remaining ingredients for the filling. There is no other magic to i. Just do it and thoroughly mix it all together.

Get your oven ready to 180 ºC and butter your tart tin. Oh, right get the dough into the tin and then blind bake it for 15 minutes. I always use some chickpeas for that. Their fate is to remain reserved for blind baking, never to be eaten.
Remove your blind pastry ... eh ... blind baked pastry and top it with the filling or ... fill t with the topping and get it back into the oven for let's say 20-25 minutes or until the quiche lorraine has taken a lovely colour.

Then, I reckon, the only thing left to do is to have your meal. As I suggested before, together with a nice salad and, if you are  in the mood for it, with a glass of wine. For that, of course you have to be a person appreciating wine. Otherwise you might want to take a beer.

It's always something lovely to have a quiche lorraine from time to time. Now they also work better for me and I can enjoy them even more. Before I didn't use to add leeks, but I think they are a good addition.

Still I have more to come from my loose bottom tart tin. Anyway, what would you bake with it?

Basil and Lemon Frangipane Tart

Finally I managed to buy a loose bottom tart tin. I was looking for it every ... I went to and thought they might have one. Now I managed. Therefore I can go for it and bake madly as ... eh ... I want to.
The first thing on my list of things I wanted to bake was a frangipane tart. This almond filling taste so gorgeous, at least in my mind. Here we go then. Over enthusiastically as I am at times I had stocked myself with lemons that I didn't actually have a plan for. Apart from that there was some basil growing on the windowsill, which wasn't too sure about whether to die or still live on happy ever after ... or rather until dying a natural basil's death of being used up in cooking.
To cut a long story short, before I go overboard here, the Basil and Lemon Frangipane Tart was about to rise from the ashes of the basil ... no, the basil wasn't that bad, in fact it wasn't looking bad at all, but that could have changed any day now, kind of unstable that herb is.
Anyway, top talking, start baking ... Basil and Lemon Frangipane Tart.

Ingredients:
For the pastry:
150 g butter
100 g sugar
Pinch of salt
250 g flour
Zest of 1 lemon
Handful of chopped up basil leaves (use more, if you need more basil in your life)
1 egg
For the frangipane filling:
1 egg
100 g ground almonds
100 g butter
90 g sugar
Juice of one lemon (how would that lemon have looked otherwise)
1 tbsp. vanilla extract
100 g icing sugar
Apart from that:
100 g raspberry jam
Icing sugar
Melted chocolate

Method:
We like to start with the pastry for the Basil and Lemon Frangipane Tart. First of all we cream the butter and the sugar so that you don't see any loose sugar grains anymore, but instead everything should have been assimilated by the butter. While you are at it sneak the salt in, too.
Next goes in the flour. Sometimes I like to massage it in until the mixture looks like breadcrumbs. At other days I simply go for it and add the remaining ingredients as well. In this case, the lemon zest, basil and the egg.
Carefully bring all the ingredients together into a fine lump of dough. Wrap it into clingfilm and place it in the fridge for at least 30 minutes.
After that it's time to get your loose bottom tart tin (I love it now) ready. Rub some butter all over the tin and push the dough into the tin. Well, you could roll out the dough first and then go for it. The good thing with this kind of pastry is, you can still push it everywhere you want, even if the rolled out dough tears.
Whatever, that same pastry now needs some serious blind baking for about 15 minutes at 180 ºC.
Meanwhile, we can make the frangipane filling. Honestly, I don't want to make any fuss about it. Get a sufficiently sized bowl and mix all the ingredients for the frangipane filling thoroughly.
The 15 minutes of the blind baking should be over at one point ... about 15 minutes after they started, I reckon, unless you prove me wrong here.
Here a little picture, I tried to put together, showing the different steps of the tart until the product is finished.

To follow those steps, spread the raspberry jam on the blind baked pastry and after that try to top it with the frangipane filling. At least that was the idea originally. During that process the jam and the frangipane filling rather might mix a bit. No worries, though, it's part of the package.
Having now an empty bowl, where the frangipane filling used to be and a filled pastry case, I'd say it's a rather good time to put the tart into the oven, which is now at 190 ºC.
Further 18 minutes will bake things right.
Sadly, as some might see it, you have to cool down the Basil and Lemon Frangipane Tart.
At this point it doesn't look too gorgeous as would everyone agree on, I suppose.
Have some icing sugar on it. Oh, that's better, but ... we can do even better. We need something that'll always do: CHOCOLATE. No, not that much, just sprinkle a few fine lines on top of the tart ... blob. Great, no fine lines! We can attempt a few fine lines and put here and there some occasional blobs to make it appear to the beholder it was on purpose. Said and done ...

... I am rather pleased with the outcome. While being at it, I just simulated the case I would have a guest for tea time enjoying this delicious tart together with me. I even put on a candle. At other times it might give the impression of being romantic, but ...
I simply wanted a yummy frangipane tart. 
Now have a closer look at the tart in the next picture and have a guess of what it reminded my malfunctioning brain! 

Anyway, the taste of the frangipane tart was so temptingly dangerously good I even could here the tart calling from the kitchen: "Come and get me, get another slice ...!" Great!
Then it wasn't even a shame that it didn't taste that much of basil. You get more taste from the raspberry jam and the frangipane filling. However, there is a slight hint of basil. Therefore, if you have the feeling, there hasn't been enough basil in your life, feel free to increase the amount until the dough has the colour of your lawn, reminds you of Ireland or until you are well pleased with it.

Things were fine with me. Right, apart from the fact of what I had to do with the tart in the course of days that followed ... it wasn't my fault, was it? Yes,I could have, but I didn't.
However, have an even closer look and tell me ... right to my face ... how you could possibly resist a piece of that tart. 

So, once more, totally heart-broken and shattered I have to admit, it was all my fault entirely, for who has created this Basil and Lemon Frangipane Tart ...

While still being in grief ...over various things, I can't change now anymore anyway, I like to move on and submit this Basil and Lemon Frangipane Tart to a cleverly devised selection of blog challenges, due to various reasons ...

Let's do it in alphabetical order then. I might not have used mint in this tart, although I could have, based on the behaviour of the mint on my windowsill, but I didn't want to have an ill-behaved Mint and Lemon Frangipane Tart. Karen from Lavender and Lovage said, it would be alright, if I use any kind of herb to join the Cooking with Herbs challenge, which I from the bottom of my heart want to do.

That brings us already to the letter 'M' and Javelin Warrior's Made with Love Mondays. Just to make sure you can use homemade quick raspberry jam with raspberries and sugar, but since I couldn't get that many raspberries I had to go with the nearly as good as homemade raspberry jam to have a from scratch recipe for the Made with Love Mondays.

Then I like to talk again about the lemon and the basil. I didn't want any of those two go to waste, that is let them die before I get the chance to use them. Therefore, I like to add this to the No Waste Food Challenge, which is brought to us by Elizabeth from Elizabeth's Kitchen Diary. However, this month, the challenge is hosted by Ness from Jibber Jabber UK.

So, if you want to count in, that I ate the whole cake as well to the not wasting food, then ... oops. Now it's out!

Quickly, on with the fourth and final challenge. We go back to Karen, although it is a joined challenge by Lavender and Lovage and The Hedgecombers. However, this month it's Karen's turn and the chosen theme is: Jams, Curds and Preserves. Hopefully, at this point you don't have to guess for too long which of the three I used in my recipe.

Having reached this point of the post, I wish to say thank you to all those, who have continued reading this far into the post. You are wonderful people, thank you for being out there!!! Really, I mean it, it's not just a phrase. I hope to see you again. You can bring friends, too.

Now I have some work to do. Whatever that may be ...

Bloggers Around the World: Turkey

There is a lot going on at the moment. It seems I am rushing from blog post to blog post. Now, here is one I need to get up and running and then I can start to relax a bit ... if I want to, not sure, though, whether I really want to. Some days yes and some days no. It comes without warning. However, the announcement for the next destination for our Bloggers Around the World challenge is not suddenly. You knew it has to come at some point at the beginning of the month.

Fine, you couldn't know, whether I am going to take a month off from the challenge. I might consider doing so, if someone offers to take over for that month. You see!?
On with the show then and don't take me wrong on this one, it isn't my fault, it's just a coincidence, just a matter of ... eh ... eh ... whatever, we are going to ...

TURKEY

Well, officially we can say Republic o Turkey. So we are having less troubles with mix-ups. Nevertheless, just to make sure, you are not suppose to do turkey dishes, but Turkish dishes. Just that you don't get any ideas!

Argh, yes, you might need some ideas for what you might been cooking. For that a few keywords: bulgur, peynir, socuk, tahin, yufka and pekmez. I am not 100% sure, but we might see he one or the other again throughout the month.

So far, I have tried a few tiny things Turkish on my blog already. Sheep cheese, beyaz peynir, was involved there. I attempted Turkish pizza, called lahmacun.

The other thing was peynirli börek, pastry with sheep cheese filling that was. It looked a bit like this ... eh ... it looked exactly like this ...

Along that line I might have beyaz peynir ezmesi this month. Have you figured out by now what about this could be? Have a guess.

Anyway, I have a Turkish cookbook. In fact that was the second cookbook I ever bought. It came a little later then my Mexican cookbook and it still looks a lot better. So it's about time I use it a bit more. If I get the chance I might even try hünkar begendi, the sultan was delighted. I only hope that dish, involving lamb and aubergines, will delight me as well then.

However, in case you are more on the sweet side (now I definitely hope you don't get me wrong) you might try dilber dudagi ... ahem ... the lips of a beautiful woman. Now I could tell you a story along that line, but I rather not. I don't know how to put it the easy way. 
Still, the sweet dishes are more on the ... something ... side. Some more examples: women's navel or vezier finger.

However, you could stay on the save side and present us some Turkish delight or some baklava.

As always, the options  are endless. Do some research, thinking and the like and ...

... write up a lovely post keeping in mind the following ...

1. Link to my blog and this very challenge in your post.
2. Use the "Bloggers Around the World" badge (hm, nobody told me there was a spelling error the last few times ... naughty).
3. Use either an old post ... having tried something magnificently yumlicious ... and Turkish.
4. You can enter up to  ... think ... three posts along that theme.
5. Have as much fun as you can have legally and reasonably ...

Did I forget anything. For sure I will remember when it is too late, but maybe then I will never know. So, get ready and cook ...

Bloggers Around the World March Round-Up: Great Britain

What was I thinking? Maybe not much ... as usual ... eh ... just say not fully thought through. It really can be quite some work putting together more then one round-up in a few days, especially when the participation is as good as it was this month for Bloggers Around the World with our travels around Great Britain.

There have been some scrumptious entries as you are going to see for yourself very soon  ...

Our journey begins as we join Kait at Chickadee Says and have a Lemon-Herb Roasted Chicken. 

It looks really lovely and it can only be delicious. All the fresh herbs make it totally a winner.

As pudding or a tea time treat then you can have one of my Tipsy Blueberry Mini Bakewell Tarts. Who doesn't love a Bakewell tart, especially when it is tipsy? He he he!

Together with a nice cuppa ... what more could you want?

Maybe a Yorkshire Curd Tart? You find a great version on Fromage Homage.

The good thing is you get a very good description on how to make them really from scratch. You see what I mean when you go and have a look.

Sarah at Tales From The Kitchen Shed takes us over to Guernsey and has some gorgeous Gâche Melée with Butterscotch Sauce for us.

She had me at the Butterscotch Sauce. Again, a wonderful treat indeed. On top of it, you can get delicious results, even if you don't have Guernsey cream.

While we are already having a cup of tea again, why not have a teapot as a cake instead? Or did I put it wrong now? Caroline from Caroline Makes ... has made a beautiful Teapot Birthday Cake flavoured with Strawberry Tea.

Caroline has really done a great job here with all the details and ... she is right when she says: "I don't think you can get much more British than a nice cup of tea!" We are quite well getting the point throughout this round-up.

Now we had quite some sweet dishes. It's time for something savoury. Deon from Food Jam has a Sausage, Egg and Potato Bake for us.

Does this remind you of an English breakfast. Yes, it's one with a twist.

As our journey continues, it gets sweet once more. We are having some Somerset Easter Biscuits from Laws of the Kitchen. 

Well, we don't need Easter to enjoy some of those. Buttery tea biscuit and lovely spices- do I need to say more?

From Somerset it's not too far to get to Cornwall. Choclette from the Chocolate Log Blog makes us happy with some Cornish Saffron Buns. Yes, you will also find chocolate in there.

Besides that, the buns are baked with flour from a place I also like and have lovely memories with.

Something that always work very well with me, are scones. Corina from Searching for Spice brings us some lovely Traditional Fruit Scones.

Yes, that would be very relaxing right now, those fruit scones with jam and clotted cream and a cuppa, of course.

We continue very much along the sweet and tea line with Alexandra from The Lass In The Apron. Here we will get some gorgeous Ginger Simnel Cupcakes.

Have I said too much? Rather too little, I reckon ... There is marzipan in it. Oh, now I want one.

On with another classic, this time from Laura at Knead Whine: Toad in the Hole.

Here, I have to add that this is a Veggie version. Yummy, go for it.

Now I am glad that we are having a pie, too. Elizabeth from Elizabeth's Kitchen Diary brings us a stunning Leftover Roast Beef Pie.

For sure I need a few more pie like this in my life.

Janice from Farmersgirl Kitchen takes some traditional British pork sausages and turns them into a lovely Slow Cooker Sausage, Tomato and Rosemary Casserole.

That's tasty, thrifty and convenient, isn't it?

Yes, we are kind of rushing today, but no matter what dishes are coming I start to get really hungry. Tina From Letters of a Lodge Cook keeps adding to this feeling with her Ecclefechan Tart.

Have a look and try if you can find a town by that name on the map as well.

I even wish I had some of those Melting Moments with Cream and Jam left.

Unfortunately, I don't.

Do you know Whitley Bay? They have a lovely lighthouse. However, Alison from Dragons and Fairy Dust wishes to introduce us to Whitley Goose.

Why there is no goose in this recipe you have to find out for yourself. However, it does have Cheddar cheese.

Then we have two last minute entries from Ruth from 8&Ruth. First of all some biscuits: Devon Flats.

They are really flat, aren't they? 
On then with some Welsh Rarebit or shall I say Rare bit of Welshness?

We still go on a bit and join Galina at Chez Maximka for Seville & blood orange marmalade. Apart from those two ingredients there is also a special ingredient waiting for you, which I myself personally like in there.

So, if you never made Seville marmalade before, this will be a good point to start with.

Now I can only say thank you for all the lovely contributions to Bloggers Around the World and ... hopefully ... I haven't forgotten anyone.