This is the first weekend when none of us at home is ill or down with flu or some kind of strange bacterial infection. The last two weeks were depressing because the first week was the boy’s turn and he had a very persistent fever that refused to come down and which broke only at day seven. And then it was our turn and because I had fever over two days I could neither focus on work nor on chores at home. I’m so glad things are back to normal this weekend.
This weekend is a bummer. The boy is having high fever again, for the second time this year. So I can’t really cook much if I have one less person at home to enjoy the food that I cook.
This recipe is good for days when you find you have too many fruits in the fridge that you have to finish but you can’t and they are going to spoil soon. Especially the berries because berries spoil very quickly even when refrigerated. Whip up your blender and throw everything in – there goes a quick cup of berry smoothie that is as good as what they sell in the ice-cream cafes!
This dish has a lovely mushroom fragrance to it, and is easy to slurp up, even on a hot summer day.
I fell in love with this recipe because of how lovely the oranges look on the tarts. They seem to be calling out to you, telling you to bite into it NOW. I could have learnt to do the sugared orange slices a little bit better though, but I guess I could forgive myself given this was my first attempt at sugared fruit slices.
