Blood orange meringue cupcakes

cooked blood orange meringue cupcakes

Market ingredient: Blood oranges
Difficulty: Fail safe cake. Guaranteed.
Deliciousness: Bitter sweet
Did The Beard like it? I’d serve them up for afternoon tea

Before this post goes any further, I have to ask one question:  Why the hell do I not eat more blood oranges? Damn. These things are good. I never give oranges in general a chance. I discount them over other seemingly more interesting fruit all the time. I get distracted by peaches, persuaded by pomegranates, and lured in by perfect pink lady apple. But the humble orange – I just walk on by. Until this week. I was actually on the hunt for ruby red grapefruit as I’d sort of been set a little challenge (although that’s the opposite of what this blog is about – I’m supposed to find a food and be inspired to cook, rather than thinking of a recipe and seeking out an ingredient). Whilst there was not a grapefruit to be seen at Eveleigh Markets this week (or any other week now that I think about it) I was stopped in my tracks by the deep crimson flesh of these organic blood oranges. See you later grapefruit.

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Hazelnut meringue stack with hazelnut praline cream

Singular Hazelnut meringue stack

Market ingredient: Australian Gourmet Hazelnuts, from Mudgee
Difficulty: Not hard, just takes time
Deliciousness: Sweet with a hint of bitterness
Did The Beard’s friend Jim like it? The praline was a bit bitter for his liking

It’s been over a month since I’ve blogged about something I’ve cooked. Pretty lame, I know. Apologies. No excuse other than the fact that I’ve been lazy. So lazy in that I’d actually cooked this particular dish 3 weeks ago and it has taken me this long to write it up. What I actually really liked about this particular recipe is that is was part of an impromptu dinner party The Beard and I had one Saturday night with AOB & Jim. For no reason at all other than we just felt like it. Now the Hazelnut Guy at Eveleigh is pretty new. Seems to swap in and out with the Macadamia Nut Guy. Selling these goodies roasted or raw, ground or whole, they were really delicious. Much like the Macadamias I’ve used before, there’s something to be said for fresh nuts that haven’t been sitting in a supermarket for months on end. These are so much more flavoursome.

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