Lemon-Cream Tart with Candied Kumquats

To enjoy a lemon tart at its best, serve it warm or cold, but never chilled. For this recipe I have used sweet pastry which is easy to prepare. Serve the tart as it is, or sprinkled with a generous layer of confectioners' sugar. It is delicious accompanied by candied kumquats or red berries in season.

Citrus Chocolate Soufflé - Have a Very Special Valentine’s Day!

If you are lucky to be in love this day is for you. Valentine’s Day is a holiday when you can continuously spoil your loved one as well as yourself using very legitimate excuse. Everything has a role to play - gorgeous dress, unique jewelry and of course gourmet food. Having a special dinner is always a culinary adventure. Going out or eating at home, one may indulge on luxury items this day: champagne and caviar, foie gras, oysters, black truffles and definitely a sweet course - dessert. Rich chocolate cake, macaroons, strawberries and cream brulée can be grand finale of your evening. You may cook something, buy in advance or order from your favorite restaurant, doesn't mater how you do it! I wish you sweet, delicious and very special Valentine’s Day!

Orange and Grapefruit Curd

Grapefruit and sweet orange marry particularly well in creamy fruit curds. The combination gives this curd a fantastic flavor and a real citrus tang. It is perfect for spreading on toast for breakfast or at tea time, and is also superlative folded into whipped cream and used as a filling for cakes, roulades and scones. Really fresh free-range eggs give the best results and flavor when making curd.

Candied Winter Citrus Cake

Ingredients for lemon cake:

• 1/2 cup plain flour
• 1 1/2 cup powdered meal
• 1 cup almond meal
• 2 tbsp. lemon juice
• 1 tbsp. grated lemon zest
• 6 egg whites
• 1 1/2 sticks butter, melted

Ingredients for candied citrus:

•  4 cup water
•  2 cup sugar
•  1 vanilla bean
•  2 oranges
•  2 tangerines
•  2 lemons

Direction for lemon cake:Preheat oven to 350F. Place flour, powdered sugar, almond meal, lemon juice and zest in a large bowl. Add egg whites and butter and mix well.
Pour into a well greased 9-inch cake pan. Bake for about 25-30 minutes until golden and firm. Cool on a wire rack.



Direction for candied citrus:
Place the water and sugar and the vanilla pod leftover from making the vanilla custard in a large pan.  Stir together.
Bring to a boil over high heat. Slice the fruit into thin slices, 1/8 to ¼-inch thick. Place the fruit into the sugar syrup and lower the heat to medium low.  Simmer for about 50 minutes, stirring every 10 minutes.  The fruit will be translucent when it is ready.
Transfer the slices to sheets of waxed paper or silicone mats and cool to room temperature. Decorate the cake with citrus slices and pour on the syrup just before serving.