Monthly Archives: August 2012
This is another variation on a curd recipe..I had a small bowl of redcurrants from the garden..not really enough to make much with. Certainly not jam..so I adapted the lemon curd recipe..
300g berries. cooked with 150ml water and then pressed through a sieve and juice collected.
In a bain marie, i used a glass bowl sitting over a pan of gently boiling water, melt 250g butter, when melted add the fruit juice and 250g caster (suerfine sugar) and 5 very well whisked eggs. Stir the mixture well and keep whisking well over the hot water, do not leave it you have to stay with it, until it thickens…to coat the back of a spoon. Do not over cook you do not want scrambled eggs. Remove from heat allow to cool slightly and then add 2 tablespoon of Chambord liquer..Pot up into warm clean dry sterilised jam jars and seal with clean lids.
This will keep in the fridge unopened for 4 weeks, once opened still store in fridge and use with 1 week..
A lovely jar of PINK DELIGHT and so many uses..desserts, cakes,sponge cakes, mixed in buttercream,on ice cream etc etc..Really lovely!!!
My Hubby and I love going to France, love everything about it, the scenery,weather and especially the food and wine.I buy so many food magazines and books while I’m there, and lots of goodies for the store cupboard too.This lovely recipe is one that Ive translated and adapted..also served in individual Ramekins.Could be used as a dessert or a cake in a dish.With the addition of apple ,its sooo moist.
This is a beautiful cake, much lighter than carrot cake..and a great way to use up some of those veggies!!
If you like lemon curd, or perhaps lime curd this is a great variation on a theme. I have a few fruit bushes in the garden which are young! so they did’nt produce much fruit ,just a handful really of mixed berries. I wondered what I could do with them so I adapted my regular curd recipe , and came up with this which I have called jumbleberry. Its really delicious with good home made bread spread with butter, scones etc. Or really useful for baking,to use as a layer in a sponge cake or to mix in with buttercream. Perhaps on ice cream..all sorts of uses..