Lemon Curd Recipes

Materials:

1/4 teaspoon salt

4 lemons (zest one of them)

2 eggs

6 Tbsp. cold unsalted butter, cut into small cubes

2 Tbsp milk

1/3 c. sugar

3 egg yolks

Lemon Curd

Preparation:

1. Zest one of the lemons, save the zest. Juice all four lemons – there should be about 1/2 c. juice.

2. Next beat together in a non-reactive saucepan the eggs, yolks, milk, sugar, and salt until just mixed. Stir in the lemon juice and zest, then add the cold butter cubes.

3. Turn the heat on medium low and slowly heat the mixture, stirring constantly, until it is thick enough to coat a spoon. Do not overheat or stop stirring or the eggs will curdle. If the mixture begins to look grainy, or unsmooth in anyway, take it off the heat immediately and stir vigorously to cool it down and prevent curdling.

4. When thick, pour through a strainer to remove any errant curdles. Store in glass jars 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