SEVILLE ORANGE MARMALADE

For a very short time in January and February it is possible to find Seville Oranges on the markets - well, at least in England. Here in Brussels the famous bitter-sweet oranges are a little more tricky to get hold of. So, following several imports from England over the years - thank you Helen... and especially for my gorgeous birthday-preserving pan :-) - I finally managed to find them at Rob. Not sure why that thought had never crossed my mind before - I guess I just love our trips to England :-) But it's true, at Rob's - although not the usual shop to buy our groceries, I admit we do go there sometimes for a special treat in the weekend - and we have managed to find the most unusual ingredients there. Actually, come to think of it, it's rather far from us, so with it's exceptional food variety and worth that special journey, does that make it a 3-star grocery store in Michelin terms?

Anyway, trip to UK or trip to Rob, both are not just fun but well worth it, as the rather bitter-sweet, sour Seville oranges add a unique and distinct flavour to the Marmalade that cannot be achieved with ordinary Oranges. Deliciously tangy and fruity, with a subtle bitterness, studded with pieces of orange peel. On warm buttered toast, a fresh croissant... with a steaming hot cappuccino, espresso or tea on the side - breakfast heaven. Or a spoonful straight from the jar, at any time of day. Yum! But watch out, once home-made, there is no way back.

PERFECT BROWNIES...?

For me perfect Brownies have to be chocolatey but not too sweet. Moist but not gooey.  Melting but with a little chew. Rich in flavour and texture, but at the same time soft and light. Topped with a thin crispy layer of dough and studded with tasty slightly crunchy walnuts - YUM! A Brownie has to always leave you craving for three one more.

The first Brownies I've ever had were exactly like that. Needless to say, I was hooked. You know when you connect with a flavour - I call it the 'Nutella Syndrom'. There is only one Nutella: Perfection in a jar! And you know when you taste it. And no other chocolate spread can be nuts enough to even think to come close. But how do you know? How do you remember? What glorious section in your brain is dedicated to recall something you tasted? Even after years? And what stubborn section tells you to not let go? To never settle for less?