Easy Lemon Curd Recipe

Materials:

3 lemons preferably unwaxed or organic

7 oz Superfine / caster sugar

4 oz Unsalted butter diced

2 large eggs

2 large egg yolks

Lemon Curd

Preparation:

1. Dice butter, grate the lemon rind and squeeze the juice and slowly Cooker

2. Pour about 2 inches/5 cm of very hot water into the ceramic part of your slow cooker and turn it onto high heat. Put the lemon juice, lemon rind, sugar and butter into the largest heatproof bowl which will fit inside your cooker. Put the bowl into the slow cooker and pour enough near-boiling water to come halfway up the sides.

3. Leave the mixture in the cooker for about 15 minutes stirring occasionally until the sugar has dissolved and the butter has melted. Take the bowl out of the cooker and leave to cool for a few minutes, then turn the cooker to a low heat.

4. Beat the eggs and egg yolks together and then strain them into the lemon curd mixture and whisk well until it is combined. Cover the bowl with foil and put it back into the cooker.

5. Cook the lemon curd on a low heat for 1 hour or until it is thick enough to cover the back of the wooden spoon as in the picture, stirring every 15 minutes.

6. Pour the lemon curd into a small warmed sterilized jar, cover and seal. You can store this in a cool place or ideally in the fridge and it will keep for 3 months. Once the jar is opened then it must be kept in the fridge.

Comments

Easy Vegetable Soup

Materials: 5 cups water 1 green pepper, chopped 1,5 cup lima beans 2/3 cup tomato, petite diced 1 Tbsp tomato paste 2 chopped onion, 4 Tablespoon olive oil 1 cup leek, chopped 3 carrots, sliced round 1-2 potato, cubed 2 cloves of garlic, minced 1 cup orzo/small pasta shells 1 Tbsp salt to taste Constraction: Dried mint for top Place chopped onion, garlic and olive oil in a saucepan. Saute over medium heat and add in tomato paste. Saute for additional 3 minutes. After, in pepper, leek, lima beans, carrot and potatoes respectively. Cook for about 8 minutes, stirring occasionally. Stir salt and tomatoes. Then, Add in hot water and bring to a boil. Add orzo/small type pasta and cook for about 25-30 minutes or until the vegetables are cooked. Sprinkle with dried mint on top if desired.

TURKİSH HOMEMADE BURGER

Ingredients: 3 pounds ground turkey 1/4 cup seasoned bread crumbs 1/4 cup finely diced onion 2 egg whites, lightly beaten 1/4 cup chopped fresh parsley 1 clove garlic, peeled and minced 1 teaspoon salt 1/4 teaspoon ground black pepper Directions 1. In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties. 2. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C). Ah yes, the Turkey Burger. For those of us approaching our middle age, it can be a painful reminder that the “party is over”. Whether it’s watching your fats, your cholesterol, or whatever the hell your doctor says is now wrong with you, the Turkey Burger has become something akin to the meat equivalent of Methadone for aging hamburger fiends now having to moderate their intake of whatever they can’t eat anymore. And of course, most of the storebought turkey ...

Easy Lentil Soup with Lemon

Materials: 1 teaspoon ground cumin 1 large yellow onion, chopped 1/4 teaspoon ground black pepper 1 1/2 tablespoons tomato paste 1 large carrot, peeled and diced 1/4 teaspoon kosher salt, more to taste 3 tablespoons chopped fresh cilantro Pinch of ground chili powder or cayenne, more to taste 1 quart chicken or vegetable stock (vegetable to keep the soup vegan) 1 cup red lentils Juice of 1/2 lemon, more to taste 3 tablespoons olive oil, more for drizzling Aleppo pepper (for dusting the soup) 2 garlic cloves, minced Lentil Soup with Lemon How To Make: In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for another 2 minutes. Add broth, lentils and carrots. Bring to a simmer, then partially cover pot and turn heat to low. Simmer until lentils are soft, about 30 minutes. Taste and...

LEMON RECIPES

Search This Blog