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Hooray, it's blood orange season! This always fills me with cheer. Blood oranges are delicious and have such a glorious colour, but they also herald longer days, snowdrops, crocuses and early daffodils. Every year I try and create a new blood orange recipe for Tin and Thyme. This year, I've extrapolated my recipe for blood orange curd from this one for mini orange sponge cakes and given it the standalone recognition which it deserves. If blood orange curd doesn't quite do it for you, here's the link to my other blood orange recipes. You may have noticed that I've updated the recipe cards on Tin and Thyme. I've gone for what I hope is a lighter cleaner look. Do let me know what you think. I've also added a heart at the bottom of the posts which you can click if you like a recipe. This is different to the star ratings and allows you to add it to your very own collection, if you want to sign up to that bit. Otherwise just click on the heart to like it. Star ratings are still very much appreciated though as these filter through to search engines. It's all a bit complicated and I'm on a continual learning journey. Other than this, I continue my never ending updating of older posts. Yesterday was World Legume Day, so I marked the occasion by updating this recipe for green beans with almonds & crème fraîche. It's another chickpea recipe trending this week. If you haven't tried these black chickpea & red quinoa burgers, I urge you to give them a go as they're really quite easy to make, vegan and really tasty too. You don't have to use the black and the red, they'll work perfectly well with ordinary coloured chickpeas and quinoa.
Please do let me know if you make any of my recipes and don't forget to rate them. Questions or feedback on the blog posts are always appreciated.
Keep cooking and stay safe.
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