Luscious Lemon Loveliness!
Despite the chill in the air, the sun is shining and the gentle breeze is enough to dry the washing - probably for the first time in weeks! The brightness bring a spring to my step and I begin the day with a clean reminiscent of spring - windows open, rubber gloves on and oven warming...
Baking brioche for tomorrow's breakfast is where I start (see recipe in previous post), followed by a malt loaf. This was a new bread for me, and one I came upon by mistake. I use malthouse flour to bake my usual loaf, as you know, but last week I was in the deli and saw a flour labelled 'malt flour'. I didn't think they would be different, but was stunned to see the very different colour of the flour. The realisation fell into place when I ended up with a dough the colour of chocolate which smelled like beer!
Luckily, I think I will like eating this very different loaf, particularly with a strong cheddar cheese, and if I don't get through the loaf, the breadcrumbs it will make will be great! I'll let you know how I get on.
It was also time to make a luscious lemon curd so that I can give one as a gift. Lemon curd reminds me of my childhood, when it was one of my favourite spreads. I remember making some years and years ago, but it is not a regular star in my kitchen. Maybe after today...
Making the curd is a gentle process and great for taking a breather from the daily hustle and bustle. Stand and stir to your hearts content, giving yourself a break :-)
Luscious Lemon Curd
4 lemons (unwaxed, if possible)
4 eggs
4 oz butter, cubed
12 oz white caster sugar (Sainsbury's do a fair trade version to look out for).
Start by zesting the lemons and then squeezing the juice out of them.
Place all the ingredients in a bowl that will fit over a saucepan.
Bring some water to the boil in the saucepan.
Place the bowl over the bubbling water and stir gently until the sugar has dissolved.
Continue to stir occasionally as the butter melts and watch the mixture thicken (this will take 20 mins or so)
You are looking for the curd to coat the back of the spoon without running off.
Once you get to this stage, pour the curd into sterilised jars, seal and allow to cool.
Keep the curd in the fridge and use within 3 weeks.
Enjoy on a slab of fresh bread at the end of a hard day, accompanied by a decent cuppa! :-)
Baking brioche for tomorrow's breakfast is where I start (see recipe in previous post), followed by a malt loaf. This was a new bread for me, and one I came upon by mistake. I use malthouse flour to bake my usual loaf, as you know, but last week I was in the deli and saw a flour labelled 'malt flour'. I didn't think they would be different, but was stunned to see the very different colour of the flour. The realisation fell into place when I ended up with a dough the colour of chocolate which smelled like beer!
Luckily, I think I will like eating this very different loaf, particularly with a strong cheddar cheese, and if I don't get through the loaf, the breadcrumbs it will make will be great! I'll let you know how I get on.
It was also time to make a luscious lemon curd so that I can give one as a gift. Lemon curd reminds me of my childhood, when it was one of my favourite spreads. I remember making some years and years ago, but it is not a regular star in my kitchen. Maybe after today...
Making the curd is a gentle process and great for taking a breather from the daily hustle and bustle. Stand and stir to your hearts content, giving yourself a break :-)
Luscious Lemon Curd
4 lemons (unwaxed, if possible)
4 eggs
4 oz butter, cubed
12 oz white caster sugar (Sainsbury's do a fair trade version to look out for).
Start by zesting the lemons and then squeezing the juice out of them.
Place all the ingredients in a bowl that will fit over a saucepan.
Bring some water to the boil in the saucepan.
Place the bowl over the bubbling water and stir gently until the sugar has dissolved.
Continue to stir occasionally as the butter melts and watch the mixture thicken (this will take 20 mins or so)
You are looking for the curd to coat the back of the spoon without running off.
Once you get to this stage, pour the curd into sterilised jars, seal and allow to cool.
Keep the curd in the fridge and use within 3 weeks.
Enjoy on a slab of fresh bread at the end of a hard day, accompanied by a decent cuppa! :-)
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