This weekend was spent int he kitchen making a whole host of things that I'm hoping to get on my blog very soon. In the meantime, here are two of the recipes I tried which have been keeping us going all week.
Raspberry Curd
175g raspberries (if using frozen, pat dry thoroughly - but I'm not sure why it gives this direction!)
100g unsalted butter, diced
200g golden caster sugar
The grated zest of 1 unwaxed lemon
150ml freshly squeezed lemon juice
3 large free range eggs, beaten
Puree the berries in a food processor.
Place the butter, sugar, lemon zest and juice in a heatproof bowl and sit over a pan of simmering water. Stir all the time until thick. (I'm not sure what the recipe mean's by 'thick'? I just stirred until all the butter had melted and the mixture resembled the base mixture for a lemon curd). This can also be done in a microwave but we don't have one of those!
Place a plastic sieve over the bowl and push the eggs and berry puree through the sieve, so that any blobby bits of egg white and all raspberry pips remain in the sieve. Stir the buttery mixture as you push the berry mixture through the sieve.
Stir well then return to the pan of simmering water (or microwave) and cook for 5 to 6 mins until it thickens. It should have the consistency of lightly whipped cream and will firm up on cooling.
Spoon into warm, sterilised jars. Cover when completely cold and refrigerate. You can keep the curd for up to 4 weeks.
Makes about 2-3 jars
Taken from 'A Cooks Tour Of Scotland' by Sue Lawrence
I'm the first to admit that I maybe could have cooked the curd for a touch longer. This is the first recipe I have made from any of my Sue Lawrence books (I'm ashamed to say that this particular book has been in my collection for a good few years now!) and I'm not entirely convinced that it is the easiest recipe in the world to follow ... how to you stir a bowl of melted butter and sugar while pushing a raspberry puree through a sieve? Things got a bit messy! The end product was worth persevering through the recipe though.
I love the colour of the finished curd, very cheery for this time of year and the lemon juice really helps bring out the raspberry flavour. I've enjoyed Raspberry Curd on Crumpets (not homemade I'm afraid!) every morning for breakfast so far this week!
I also made Hubby a treat on Sunday, Lemon Cream Squares. I spotted this on Martha's Daily Cookie and had to give it a go as it was made up pf everything he loves. Lip puckering good they are too, we've been enjoying them for dessert ...
Creamy Lemon Squares
120g unsalted butter, at room temp, plus more for pan
1/2 cup icing sugar, plus more for dusting
1/4 tsp salt
1 cup plain flour
4 large egg yolks
1 can sweetened condensed milk
Juice from 3 large lemons
Preheat oven to 180C. Butter an 8 inch square baking pan. Line the bottom with parchment paper, leaving an overhang on two sides. Butter paper.
Make crust; using an electric mixer, beat butter, sugar and salt until light and fluffy. Add flour and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan. Prick all over with a fork. Bake until lightly golden, 15 to 20 mins.
Make filling; in a large bowl, whisk together yolks, condensed milk and lemon juice until smooth. Pour over hot crust in pan, return to the oven and bake until filling is set, 25 to 30 mins. Cool completely in pan.
Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface, cut into 16 squares and dust with icing sugar.
Makes 16
Next time I'm going to add the zest to the mixture along with the lemon juice, it could be a touch more lip puckering. And maybe serve it with some cream too ;0)
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