![\"\"](\"http:\/\/www.wholefoodkitchen.co.uk\/wp-content\/uploads\/2011\/02\/29-Jan-11-045.jpg\" "\\"Blood")
<\/a><\/p>\nOranges have been coming up in my weekly fruit bag from Growing Communities, wonderful gifts from the Mediterranean sun at the end of our grey and windy British winter. Sometimes I love the juiciness and slight acidity of an orange, somehow it quenches my thirst. Most times I use orange rinds and juices in dressings, mixed with rice, on my porridge or in cakes… Last week, for a change, I made an orange juice jelly with agar agar flakes (inspired from a recipe in Allegra McEvedy’s Colour Cookbook which Niall gave\u00a0me a few years\u00a0ago)\u00a0. The oranges were blood oranges, so the colour was amazing (no colouring!), see the pictures below.<\/p>\n
The ingredients were simply the orange juice and agar agar (10g per 1 litre of liquid, added to the simmering juice, whisk a few minutes). Once cooled and the jelly set, I mixed a little amount of light tahini with some of the jelly which took on a light pink colour. I served at room temperature, in a glass dish, garnished with sliced date and finely sliced orange rind….just needs a biscuit \ud83d\ude42<\/p>\n