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Blood orange curd » The Tart Tart

11 Responses

  1. thelittleloaf January 24, 2013 at 8:40 am · Reply

    Oh to have a flat big enough to leave photography things lying around! Our kitchen is so tiny and the worksurfaces such an ugly grey marble colour that I never take photos in it. Plus there’s a skylight which makes lighting really tricky :-(
    This curd (agreed, horrible word) is just gorgeous and simplicity is so often the best.

  2. Amy January 24, 2013 at 3:20 pm · Reply

    Woo, glad to see more citrus! They really just are so beautiful, though. I love citrus curds, and I love that you made one with blood oranges. And I’m glad you stuck with using this curd simply. As much as I love seeing (and baking) really extravagant and fun things, it’s so nice to see humble little things like curd spread on toast for breakfast or spooned into a bowl of yogurt or just a spoonful by itself. So nice!

    PS totally agree about the curd thing. Kurds > curds, name-wise

  3. carey January 24, 2013 at 7:50 pm · Reply

    Ugh, it’s one of the worst words! How did such a delicious thing get such a gross name. It just doesn’t seem fair.

    I totally sympathize with the abundance of food props in a space that simply cannot contain them. (I’ve started keeping things in my bedroom.) I’ve already dreamed up some rough designs for the light-yet-sturdy stackable box shelves that I’m going to ask my dad to make for all my things once I move into a bigger place. (Johnny keeps talking about renting a condo downtown, but I am set on a giant rural space. Someone is going to be disappointed with the outcome, and it ISN’T going to be me!)

    I’ve only made lemon curd on a few occasions, but I would love to try other citrus versions. Ooh, in running through other citruses in my mind just now, I think I came up with the grossest combination of words ever: kumquat curd.

    I can’t leave on that note, so I will instead end by saying that I am in love with those WoRC bars. I want to know why they’re so beautifully pink. And then I want to go to second base with them.

  4. shoko January 25, 2013 at 3:46 pm · Reply

    what a wonderful idea! considering i just ate an entire jar of lemon curd in the span of four days, i just might have to make this! :)

  5. Jutta Winkmann January 31, 2014 at 12:43 pm · Reply

    Thank you for the recipe,
    i just made it and it tastes delicious Remindes me on crepes susette. Crepes with an orange sauce. Love your pics guess itvwas worth the camera and equipment (smile) greats from germany Jutta

  6. Suzanne March 29, 2015 at 3:34 pm · Reply

    One word describes this : AMAZING. I have made blood orange marmalade in the past and love the unique flavor these impart.
    I slightly deviated from the recipe as I squeezed the oranges over a sieve so I did not need to after this cooked. I like the zest so added it in after it had cooked up.
    I will not be sharing these jars with anyone. They are that good.

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