Christmas Eve was the perfect day to have an aperitivo, and negroni
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DECEMBER 22: Turmeric and lemon
Having a few slices of turmeric and a teaspoon of the lemon juice with hot water and a spoon of honey for sweetness is now part of my pre-breakfast routine.
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DECEMBER 21: Winter Solstice
Across the world the passing of Winter Solstice, the year’s shortest day, is celebrated in many ways, although few make use of citrus
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DECEMBER 20: Spiced pumpkin and apple soup for lunch
Spiced pumpkin and apple make a delicious combination for lunch
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DECEMBER 19: Panettone is all about Italian Christmas tradition
Panettone is an Italian specialty eaten around Christmas time.
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DECEMBER 18: Take a spin with homemade lemon curd
Lemon curds are super versatile in the kitchen, great on toast, tarts and perhaps in small Kilner jars from Christmas presents.
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DECEMBER 17: Pocket rocket citrus bombs, kumquats offer tasty options
Kumquats look like small, squished oval oranges, and are great in this elegant hot sauce for a Christmas pudding drizzle.
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DECEMBER 16: Make the most of citrus, easy tips for a food saving squeeze
Citrus has zest, peel, flesh and shapes (whole, half, quatered). Don’t let any of them go to waste over Christmas. Ways to use citrus waste.
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DECEMBER 15: A thin slice of Membrillo will cut through a thick slice of cheese
Membrillo is a reddish paste made from the quince fruit, lemon and sugar. Its floral, honeyed scent and flavour is perfect with a strong, hard cheese.
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Vibrant citrus prints shine from new Taschen heavyweight coffee book
Citrons, lemons, and bitter oranges float like heavenly bodies above Italian villas, Nuremberg gardens, and picturesque countryside in J. C. Volkamer’s ode to the citrus fruit
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