Category: Recipe

Easy peasy Lemon Curd

Lemon curd

Easy Peasy Lemon Curd Recipe

Every now and again I get asked by companies if I’d like to review their products. Sometimes they’re a bit abstract, sometimes they are nothing to do with baking (life insurance anyone?) and sometimes they are spot on. As I am sure you can guess if JosephJoseph contact you with a new baking product you’re pretty much going to jump at the chance. Once I knew what the products were I had to come up with a recipe. Lemon curd has been on my mind since I talked to a friend about it a few weeks ago. We both agreed that you never really finish a whole jar. It’s great for a while but then we tend to go straight back to the strawberry jam. So I decided to make a small batch – enough for a tiddly jam jar plus to fill one 8″ cake. IMG_7053

These are just some of the JosephJoseph baking products I selected to bake with for this post. The new all singing, all dancing product is the Fin scraper which works a treat – tune in next week for the lemon Victoria Sponge cake post where I really put it to the test! The other item is the Glaze. Now as you probably know I am all about sugar syrup – especially when it comes to keeping Madeira cakes moist. This is the perfect product for that as you can store your syrup in the bottle till you’re ready to ‘glaze’ your cake. I love a silicone bristle don’t you? Especially when your dealing with very sticky sugar syrup that can be cleaned up in a jiffy! IMG_7057

Anyway, I digress! To make the lemon curd I used JospehJoseph’s amazing lemon zester. I recently broke my old zester. Plastic gadgets are not normally EmmaMT friendly!  So I was really pleased to get my hands on this beauty. Now, I do know that it’s just a zester and I’m not normally a one trick pony – kitchen gadget kinda girl but I really love this zester. The thing about JosephJoseph gadgets is that they are designed by product designers who understand ergonomics and answer a basic troublesome need. I have a degree in Product design – bet you didn’t know that? So I REALLY appreciate well designed products and this is one of them. IMG_7062

What’s so good about this zester then?

Well, the handle makes it easy to hold – to start with. It’s got a really fine stainless steel blade so your zest is fine and super zesty – rather than chewy and most of all – and this is the bit that wowed me the most, it has this really nifty integrated blade wiper which you sweep across the blade and it scoops up all that hard to release zest and forces it up to the top of the zester where there’s a hole for it to drop through. Genius! The blades are so sharp that it comes with a handy protective sheath. Want to know what I do? I put the sheath on while zesting so it catches all the citrus then I use the wiper. You get so much more zest that way.

How to make Lemon Curd

Makes enough to fill two small jars or one small jar and to fill an 8″ cake or one regular jar

Lemon curd recipeYou can ? this recipe off here

Ingredients

  • 40g unsalted butter
  • 120g caster sugar
  • 1 medium egg
  • 1 egg yolk
  • Juice of 2 lemons (around 6 tbsp)
  • 1 tbsp lemon zest
  1. Place all the ingredients into a saucepan over a medium heat.
  2. Cook for 10-­12 minutes at a slight simmer. Stir often to prevent the bottom becoming burnt.
  3. To sterilise your jam jars heat your oven to 160C-­180ºC. Wash your jam jars in hot soapy water, rinse then place the wet jars and lids in the oven for 15 minutes.
  4. Once the curd has cooled down place into the jam jar and pop a piece of silicon paper over the top and add the lid.
  5. Store in the fridge for 3­-4 weeks if it lasts that long!

Lemon curd recipe

Print this recipe here 

One last thing!

I just have to share with you all this beautiful Arena draining board. I’ve been looking at it since we re-did our kitchen four years ago. Fab isn’t it? I can’t tell you how hard it is to find a good looking draining board that will do the job too. This JosephJoseph Arena one has rubbery sections to fit practically anything. The spout for excess water reaches over the sink for easy disposal and it comes in a gorgeous grey which matches my kitchen perfectly and meets my grey obsession and at the moment the white and green is on offer.

IMG_7080

To make easy work of cleaning up the mixing bowl The Flume folding draining board is a must. It’s the perfect place for oversized mixing bowls and sieves. Once finished with you simply pick it us and fold the edges together then aim the water towards the sink. I’ve used my one every day since I got it – but I do bake a lot and use every pot and pan I can when cooking! IMG_7072

So, check out next week’s post for the Lemon Victoria Sponge cake where you’ll get to see the scraper and glaze in action.

 

Happy baking and have a zesty week

EmmaMT x

Disclaimer: Thank you to JospehJoseph for providing me with the baking products in this post. They make baking even more fun and twice as easy. All thoughts, opinions and ramblings are entirely my own.

Matzah Kugel Pudding recipe for Pesach

Matzah Kugel pudding for Peasach

Matzah Kugel Pudding recipe for Pesach

If you’re Jewish I think I know what you’re thinking. “Oh yeah thanks Emma. Today is the last day of Pesach. Great timing for a Matzah Kugel Pudding!” and I get it. This recipe would have been a whole lot more helpful if it had gone out last week when Pesach – the Jewish passover started. But I hadn’t perfected it then and I don’t want to share anything with you that isn’t just right. Also I had so many downloads this year on the first two days of Pesach for the cinnamon balls biscuits and almond macaroons that I know you’ll love this recipe next year anyway!

This is a basic matzabrai recipe – matzahbrai is an eggy breakfast we eat during Pesach. I love it and eat it all year round for lunch. The key to this recipe is to keep the egg soft and moist. The Matzah Kugel Pudding can become dry and therefore really stodgy really quickly so if there’s a bit of movement when it’s time to take the Kugel out of the oven that’s just fine.

I added a whole load of almond flakes to this recipe as I’m a bit addicted to them at the moment and lets face it this is the perfect time of year to fill up on almonds – basically all the cakes made at Peseach use almonds in one form or another. Almonds make it really tasty. I also add a drizzle of honey on the whole pudding when it comes out of the oven. If you eat it then it tastes divine but if you come back to it the next day and nuke it in the microwave the honey just seeps in. Deelish!
Matzah Kugel pudding for Peasach

You can ? this recipe off here

You can of course make this pudding anytime of year but during Pesach when food gets a little bit limited it’s a real treat. Definitely one to make every year along with the cinnamon balls and almond macaroons. I feel a new family tradition coming along!

Matzah Kugel pudding for Peasach

enjoy!

EmmaMT x

Delicious Date and Walnut loaf recipe

Date and walnut loaf recipe

Delicious Date and Walnut loaf recipe

Sometimes you need a little afternoon pick me up and for me this is it. A slice of date and walnut loaf tastes great on its own but with a little butter spread across it – deeeelishhh!. Oooooh butter! One of life’s little luxuries! The reason I like this loaf so much is because it has a really firm texture. One slice is often enough – who am I kidding one slice is never enough! I wish I could pack it into packed lunches but the whole nut allergy at school thing prevents me so we’ll just have to stick to eating it here at home. (smiles as she types!)Date and walnut loaf recipe

I am a massive date fan. I have them with a cup of tea at the end of the day (instead of another slice of cake or cookie) and the really soft, gooey medjol ones are my favorites. But when you get a regular pack and they’re all a bit hard I bake with them. By soaking the dates in boiling water they get really soft. You can leave them to cool for half an hour and they’re perfectly ready but to make them really moist for your cake leave them over night in an air tight container and give them a shake every now and then.

I didn’t used to like walnuts but over the years they’ve been growing on me. I don’t like it when you can’t taste them in a cake so I often just quarter them so the pieces are big and chunky but you can chop them smaller if you prefer. Toasting them (or baking them in the oven) makes all the difference. It’s like you’re sealing the flavour in. Definitely worth the effort.

Date and walnut loaf recipeYou can ? this recipe off here

Date and walnut loaf recipe

EmmaMT x

 

Love yourself this valentines with a Mango berry smoothie with chia seeds

Mango berry smoothie with chia seeds
Fruit smoothies with chia seeds

I’m a big smoothie fan. I do tend to make fresh juices more often but when it comes to a filling snack a smoothie is the best and healthiest option.

As the summer came to an end the strawberries were only lasting a day at best and didn’t taste of anything – I hate to buy out of season fruits but carrots in the bullet just don’t do it for me! So we started buying frozen fruit and we can’t be the only ones. There’s bags of variety in those frozen aisles. We go for strawberries and blueberries and also mango. You can also get raspberries and blackcurrents but I have to say that I don’t like the way raspberry seeds settle down at the bottom of your glass and you get a ton in one strawfull! You don’t get that with Chia seeds. They just seem to stay up in the smoothie.

Fruit smoothies with chia seedsThe biggest benefit about frozen fruit is that when you place them in the bulllet or your blender and add almond milk, coconut milk or water then whizz it all up you get this sort of slushy milkshake drink and you forget that you’re drinking it to be healthy and nutritious and think it’s a thick shake – the kind I imagine they were talking about in Pulp Fiction – you know the $5 shake?

Why Chia seeds?

There are many health benefits to consuming  Chia Seeds. The superfood is packed full of Omega-3 fatty acids, high in protein, they are relatively tasteless to they can be added to many dishes and bakes without ruining the flavour.

I put all the frozen fruit in the cup of the Nutribullet and leave it on the kitchen worktop for 30 minutes or so. That gives the fruits a chance to soften a little and when you blitz it it gets completely blended and you don’t end up with lumps. Once the liquid is added the drink becomes lovely and thick but the longer you leave it the thinner it gets – also all those lovely nutrients start to escape so the trick is to drink it up straight away!

Like you could resist it anyway!

Mango berry smoothie with chia seeds

Mango berry smoothie with chia seeds

  • 100g frozen strawberries and blueberries
  • 100g Frozen mango
  • 300ml almond milk (or your choice - coconut and water work well too!)
  • ½ tsp Chia seeds
  1. Place all the frozen fruit in the blender and leave for 30 minutes to thaw a little
  2. Add the milk
  3. Blitz till it's really smooth and enjoy!
http://cakesbakesandcookies.com/2016/02/12/mango-berry-smoothie-with-chia-seeds/

So, I hope you are loving yourself this Valentine with these healthy treats. I’m loving you all.

EmmaMT x

Disclaimer: Thanks to Amazon for sending me the Super foods in this series of ‘Love yourself this Valentine’ posts. All thoughts and ramblings are my own.

Flipping Nora, it’s pancake day tomorrow!

Flipping Nora, it’s pancake day tomorrow!

Pancake recipe with Spelt flour Is it really pancake day already? I love a pancake. Any type, American, crepe, big, small, they all work for me. I’m a batter girl. Give me anything made with batter – or covered in it for that matter and I’ll love it.

Last week I picked up a copy of The Sainsburys magazine. Have you seen it? As you would expect it’s jam packed full of amazing recipes and foodie ideas but boy is the photography good – even Tim mentioned how good the recipes looked. This month the Ed’s letter explains how they plan, test and re-test each recipe before shooting it which really took me back to the taste test days at Woman & Home magazine. And who should be included in that front page letter? My lovely friend Mitzie whom I met while at W&H. Mitzie is amazing. Her recipes have appeared in so many magazines I couldn’t even start to list them all, so when I got to the page with a pic of her above her Spelt flour pancakes recipe I knew I had to give them a go.

So what is Spelt flour?

Spelt isn’t something I’ve tried before. It’s a bit more clumpy than regular flour but feels the same when you sieve it.  It comes from a cereal grain similar to wheat and has some great nutritional qualities. It holds onto protein better but it’s still not suitable for people with a gluten free diet (sorry you guys!) You can use it instead of regular flour but recipes do tend to rise up a little more so watch for baking times with cakes.

Mitzie's Spelt flour pancakes

Mitzie's Spelt flour pancakes

  • 100g white spelt (or plain) flour
  • 1 medium egg
  • 175ml milk
  • 1 x 170g pot 0% Greek yogurt
  • 40g butter, melted
  • 1 tsp honey
  1. Put the flour in a medium bowl with a pinch of salt and add the egg and about a third of the milk. Whisk until smooth and lump free, then gradually whisk in the remaining milk, 1 tablespoon of the yogurt, the melted butter and honey.
  2. Heat a 16cm nonstick frying pan, and when hot, add about 2 tablespoons of the pancake mixture to the pan and swirl it around until the mixture thinly coats the pan. Cook for 2 minutes or until golden and brown underneath. Flip over and cook the other side for 1-2 minutes, until golden. As they are made, put the pancakes onto a plate, cover them with foil and keep them warm in a low oven while making the rest.
  3. To serve, top the warm pancakes with a spoonful of Greek yogurt, a drizzle of honey and a few berries – add a wedge of lemon on the side to squeeze over, too.
http://cakesbakesandcookies.com/2016/02/08/flipping-nora-its-pancake-day/

I made a batch of Mitzie’s Spelt pancakes for myself and Beau for lunch on Saturday. We filled them with cream cheese then rolled them up and put them back in the pan to melt the cheese a little more. We ate them all! Darcey was due home soon after so I made a whole other batch which she ate with maple syrup, lemon and sugar and a touch of cream – serious sweet tooth going on there- I have no idea where she gets it from!  She ate the whole batch in one go. By herself! So you can see – they’re really good!

Top tip for pancake day

The pancakes can be made and stored for later. I have done this loads with deep American pancakes. All you need to do is place a piece of baking paper between each pancake to stop them sticking. Re-heat in the pan or microwave or if you’re Darcey just eat them cold.

This recipe calls for melted butter in the batter so you don’t need to oil the pan. This worked so well I’m wondering if it would work with other pancake recipes too! I’m going to try it next time. Let me know how you guys get on with the added butter if you give it a try. Just leave a comment below.

Darcey enjoying her Spelt flour

Enjoy!

EmmaMT x

Disclaimer: Thanks to Sainsburys for the pancake hamper that was waiting for me when I got home from work last week. It’s been yummy! Thanks too for giving me permission to share Mitzie’s Spelt pancake recipe. All thoughts and ramblings are my own.

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