I know this is quite mad, but on the weekend, we made our own butter. There was half a litre of cream about to go off, so we turned it into unsalted beurre by beating it with a whisk until it split, and then whacking the resultant butter around on a board with gnocchi paddles until all the whey had drained out of it.
Today I used this butter to make berry yoghurt cake. The cake mix has been layered with our raspberry rhubarb jam and frozen blueberries. It cooks with a very moist, fine-grained texture.
Rhubarb and apple crumble!
What do you do when there doesn’t seem to be anything in the house to cook except frozen whole chickens? Make pizza of course. This is my current fave – very thin crusted potato pizza, with oregano, garlic oil, and the odd anchovy. No tomato sauce, no cheese.
Having jam and lemon curd in the house is a treat, because it lets you make so many other things!
Rhubarb and raspberry hazelnut friands
The Queen of Hearts, she made some tarts – in this case, rhubarb and raspberry jam tart…
… and lemon curd tart!
I discovered a recipe online for making lemon curd in the microwave. Unbelievable as it sounds, this works brilliantly. I’ve made five batches today – three of lemon curd, and two of passionfruit curd. Here’s the recipe for my microwave :
1. Zest and juice (strain the juice) two big lemons into a large pyrex bowl. Add 50g unsalted butter and 150g caster (superfine) sugar. Microwave on high for 2 minutes (my micro is 1100 watts). Take it out, stir it to make sure sugar is dissolved and butter is melted. Allow to cool just slightly (while you whisk the eggs).
2. In a separate bowl, whisk together 3 large free range eggs, and one egg yolk. Whisk well. Pour the eggs through a sieve into the butter mixture, whisking as you go. Once it’s all combined, pop the pyrex bowl back into microwave.
3. 30 seconds on high, then stir. Another 30 seconds on high, stir again. Then 1 minute on high, take it out, and give it a really good whisking until it becomes smooth and lemon curd like. You might need a little bit more time, but in my microwave, that’s it. You can then pour it into sterilised jars and stick it in the fridge, or pour it into a pre-baked tart shell and let it set in the fridge (which is how I made my tart). Oh, and you can freeze lemon curd too!
PS. If you’re using passionfruit, add 1/3 cup passionfruit pulp when you add the eggs. You might want to cut the lemon zest down a bit.
Had a small episode of baking mania and ended up with about ten dozen cookies. The first batch was the old fave, choc chips. The second batch of cookies was a very similar recipe with raisins and oats instead of choc chips. A nice change from the usual, made with the same, mixer free method. They turned out really well, so will definitely do this recipe again.
Half the haul!!!!
Spelt loaves :
Gluten-free peanut butter chocolate chip cookies for my friend Pete :
$10 bought us 1.5kg of strawberries at the markets on Friday.
$10 worth of strawberries = 9 serves of strawberries and icecream + 1 strawberry shortcake + two jars of small batch strawberry jam.