Luscious Lemon Curd

I have just finished making two large meringues for a summer fruit Pavlova which is the alternative pudding for New Years Eve.

I was left with the dilemma of what to do with 6 egg Yolks, it is such a waste just too throw them away, after a quick search on Google " 6 egg yolk recipes " I came across a great post which contained an amazing resource for using up egg yolks.

I absolutely Love Lemon Curd & have never made it before, probably because I would have been left with 6 egg whites & not known what to do with them either !

Ingredients:

• 6 egg yolks
• 1 cup sugar
• 1/3 cup fresh lemon juice (about 4-5 lemons)
• 2 tbsps grated lemon zest
• 1/2 cup cold unsalted butter (1 stick butter), cut into 1/8-in slices

Preparation:

1. Add 1-inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.
2. Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn't be touching the simmering water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes. Remove from heat.
3. Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next. Spoon into clean glass containers and allow to cool with a piece of plastic wrap laid on the surface to prevent a skin from forming.

Refrigerate until needed. This lemon curd will keep for 2 to 3 weeks.

Homemade Lemon Curd, the jars& Lids are from Lakeland

French Onion Soup

A new recipe for New Years Eve.

Dan has recently been travelling a lot with his job, he has also been very fortunate to sample some fabulous cuisine & asked if we could have French Onion Soup for Starters for our New Years Eve meal. I found this recipe on Delia Online

Ingredients
1½ lb (700 g) onions, thinly sliced
2 tablespoons olive oil
2 oz (50 g) butter
2 cloves garlic, crushed
½ level teaspoon granulated sugar
2 pints (1.2 litres) good beef stock
10 fl oz (275 ml) dry white wine
2 tablespoons Cognac
salt and freshly milled black pepper
For the croutons:
French bread or baguette, cut into 1 inch (2.5 cm) diagonal slices
1 tablespoon olive oil
1-2 cloves garlic, crushed
To serve:
6 large or 12 small croutons (see above)
8 oz (225 g) Gruyère, grated
Pre-heat the oven to gas mark 4, 350°F (180°C).

Method

First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using your hands, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn over each one so that both sides have been lightly coated with the oil.

Bake them in the oven for 20-25 minutes till crispy and crunchy.

Next place the saucepan or casserole on a high heat and melt the oil and butter together. When this is very hot, add the onions, garlic and sugar, and keep turning them from time to time until the edges of the onions have turned dark – this will take about 6 minutes. Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 30 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelised film. After that, pour in the stock and white wine, season, then stir with a wooden spoon, scraping the base of the pan well.

As soon as it all comes up to simmering point, turn down the heat to its lowest setting, then go away and leave it to cook very gently, without a lid, for about 1 hour.

 All this can be done in advance but, when you're ready to serve the soup, bring it back up to simmering point, taste to check for seasoning – and if it's extra-cold outside, add a couple of tablespoons of Cognac! Warm the tureen or soup bowls in a low oven and pre-heat the grill to its highest setting. Then ladle in the hot soup and top with the croutons, allowing them to float on the top of the soup. Now sprinkle the grated Gruyère thickly over the croutons and place the whole lot under the grill until the cheese is golden brown and bubbling. Serve immediately – and don't forget to warn your guests that everything is very hot!

Pomegranate & Vanilla Vodka

During 2012 I have ventured into preserving, and I never realised just how easy it was. Whilst I was looking for some foodie gifts I came across a post about making Pomegranate & Vanilla Vodka, anyone who knows me will probably be surprised as I'm a real lightweight when it comes to alcohol, but I am always tempted by anything Vanilla so I decided to give it a go. As I was looking for foodie gifts I could always give it away to friends.

How to sterilize your equipment/bottles and jars

• Boil them in plain water
• Wash them in hot soapy water then put them in the oven (lids, too) at 170 degrees Celsius
• Put them through a dishwasher cycle

NB The Kilner bottles I used had plastic or rubber stoppers, so I put mine through a dishwasher cycle rather than in the oven. Jam lids are usually fine in the oven. Fill your bottles or jars when they are still hot.

The alcohol preserves the fruit, but I also always use spirits which are 40% ABV. 

Pomegranate and Vanilla Vodka

This makes enough for 3 x 250ml  bottles or a large 1 litre preserving bottle 

Ingredients

• 120g or 2/3 cup fresh pomegranate seeds (roughly the amount from one large pomegranate or a packet)
• 3 Fairtrade vanilla pods (I used Ndalli pods)
• 75cl bottle vodka (40%ABV)
• 220g or one cup sugar
• 240ml or one cup water 

Method

1. Sterilize your bottles and funnel, if using (see above for How to Sterilize tips)
2. Put the pomegranate seeds and vanilla pods into sterilized bottles or one large litre Kilner jar. Carefully pour in the vodka.
3. Put the sugar and water in a pan, boil for a few minutes until the sugar dissolves. Leave to cool slightly.
4. Pour the cooled sugar syrup into the vodka and shake well. Store in a cool, dark place and shake every few days.
5. Before drinking or giving as a gift, strain the vodka into a newly sterilized bottle or container, removing the pomegranate seeds.
6. Pour the strained vodka into three smaller sterilized bottles, adding a pod to each one and a few fresh pomegranate seeds.

After just a couple of days, the vodka has turned a beautiful translucent peachy colour. When you shake it, you see pretty specks of vanilla.

Leek & Potato Soup

Leek & Potato soup, my favourite soup of all. This recipe comes from the BBC website. After all of the rich food over the festive season I always find myself craving something simple & vegetable based.

A smooth, creamy vegetable soup that's full of flavour. Make it into a meal with plenty of bread and butter.

Ingredients

• 1 tbsp vegetable oil
• 1 onion, sliced
• 225g/8oz potatoes, cubed
• 2 medium leeks,sliced
• 1.2 litres/2 pints vegetable stock
• 150ml/5fl oz double cream or crème fraîche
• salt and freshly ground black pepper

Preparation method

1. Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.
2. Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.
3. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche, heat through and serve.

Indulgent Eggnog

Indulge yourself with this amazing eggnog recipe, it is Christmas afterall!

Indulgent Eggnog Ingredients

6 eggs
2 + 1/2 cups heavy whipping cream
2 cups whole milk
1 cup caster sugar
1/2 cup brandy
1/2 cup dark rum
1/2 teaspoon vanilla extract
1/2 teaspoon nutmeg, ground or grated (fresh is best)

Indulgent Eggnog Directions

Begin with pre-chilled ingredients for the greatest end result.
In a medium bowl, beat the eggs together hard until they're very frothy.
Add sugar and continue beating.
Sprinkle in nutmeg and vanilla.
Continue beating.
A little at a time, add in the whipping cream, continuing to beat.
Again, only a little at a time, beat in the milk.
Finally, beat in the rum and brandy.
Give your arms a break from all that beating by putting the eggnog in the fridge to chill for 1 or 2 hours.
Serve cold.

Tomato & Basil Soup

A lovely Winter warmer & one of our starters for Christmas Dinner, Paul & Abi both love Prawns, Dan & I are not lovers of Seafood and prefer soups with Brown Bread or Crusty Bread.
My favourite Tomato & Basil soup recipe comes from the GoodFood website

This is a super quick recipe & one you could make up in a flash if you have extra guests or guests who don't eat your chosen starter.

Ingredients 

• 2 onion , chopped
• 2 carrot , grated
• 2 garlic clove , crushed
• 1 tbsp olive oil
• 2 tin chopped tomatoes
• 400ml vegetable stock
• 4 tbsp double cream
• a handful basil , chopped
• 2 chopped sticks celery

Method

1. Cook the onion, carrot, celery and crushed garlic in the olive oil, until softened. Add the tinned tomatoes and vegetable stock. Simmer for 15 minutes.
2. Whizz in a blender. Stir in the double cream and a handful chopped basil.