I've got a lovely pate recipe too Katy.  Very similar but also with onions and sherry and black pepper.

 

The trouble is that it calls for so much butter that it is a once a year Christmas indulgence.

I don't eat/make pate very often ... it IS rich ... but it's nice now and then, eh?

Ok, I got a phone call last night ... two friends are coming to dinner tonight ... I'm making a Greek kinda meal (kebabs, rice, salad), but what I want to know is

WHAT CAN I DO WITH TWO KILOS OF ORANGES?

I bought them for another recipe, but I didn't get the meat I wanted so here I am ... with two kilos of seedless Rosey Red oranges ...

I don't have a juicer - just one of those plastic thingies.

I'm thinking ... welcoming drink???

Dessert???

Drying slices in my turbo oven???

Any recipes or other ideas?

orange sorbet. 

2 cups sugar,1 cup water,simmer it until the sugar is fully dissolved,then chill for an hour. meanwhile,peel and pith about a dozen oranges(you want 3 cups of juice),add a lemon or a lime(or 2,if you like tart),if you have them,or just some juice,if you have it. pop it in a blender and pulse it until it's fairly smooth. push it through a sieve to get the segment skins out and chill.

pop all of it back in  into the blender,after it's chilled, blend until smooth,then pour it into a metal or glass bowl ,cover with plastic wrap and freeze about 12 hours.

 

put it in the fridge about an hour before dinner to soften,and serve as a dessert,or a palate freshener between courses.