Thursday, 11 July 2013

Lemon Curd

Also known as Lemon Butter, this tasty lemony spread is absolutely delicious when spread between layers of sponge cake, and as a filling in tarts and lemon meringue pie. I like to swirl it through some plain yoghurt and serve it over a bowl of muesli topped with fresh blueberries - a "breakfast parfait" as my boys' call it. After my first failed attempt at making this in the Thermomix, I can definitely say that I nailed it this time.

Thermomix Lemon Curd
Ingredients:
100g lemon juice
100g butter, cubed
100g sugar
1 egg + 3 extra yolks

Method:
  1. Insert Butterfly into the TM bowl and add all the ingredients.
  2. Cook for 8 minutes/80 degrees/Speed 2. (It is ready when the mixture thickens slightly and coats the back of a spoon. If not, cook for a further 2-3 minutes.)

Makes 1 1/2 cups.


TIP:
Store in an airtight container in the fridge for up to 2 weeks. Substitute the lemon juice with orange juice or passionfruit pulp.



Thursday, 4 July 2013

Porcini Salt

The other day I found a packet of dried porcini mushrooms languishing right at the back of the pantry. I decided to make a salt blend with them, something I have never thought of making before (don't ask me why as it's so easy peasy.) And ever since, I've been sprinkling the stuff onto everything like some sort of Fairy Godmother.  Porcini mushrooms imbue a robust, nutty flavour and is a great addition to meat, chicken, fish, potatoes, sauces and spice rubs.

Sprinkle porcini salt onto a whole chicken before roasting, over steak prior to bbq'ing or onto some hand-cut chips along with a drizzle of oil before popping them into a hot oven to bake.


Ingredients:
20g dried porcini mushrooms
2 tablespoons sea salt flakes

Method:
  1. Place the all ingredients into the TM bowl and blend for 5-10 seconds/speed 9 or until very fine.
  2. Store in an airtight container.