Tag Archives: easy family recipes

Luxury Lemon & Lime Curd

Lemon curd… oh how we love your sweet taste in this household! This traditional recipe is high in butter, sugar and eggs so if your on a diet check out my egg and dairy free recipe for lemon curd here its probably a tad healthier lol!

If you want the real thing though hang around for this delicious Luxury Lemon & Lime Curd.

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What makes a good curd…

Well a tonne of butter…quite literally! A load of sugar and a few fresh free ranging eggs and a lot of love of course! I’d love to meet the genius who created this finger licking, moreish jar of goodness! They would definitely be a like minded friend of mine. I’ve used half lemon juice and half limes in this recipe because I love limes too and the flavour is lovely!.

How do I use lemon curd…

Well apart from spooning it out of the jar at 10:30pm at night when all the kids are in bed (oops did I say that out loud!)….I mean apart from neatly spreading it onto your breakfast toast there are so many uses. You can use it to spread inside a lemon sponge cake, I have a delicious recipe for a (lemon and poppy seed pound cake) using fresh lemon yoghurt with curd spread inside, it is soooooo good! If heaven is on earth its in this cake!

You can also use it to spread warm scones fresh from the oven, fill muffins, top ice cream with a shaving of lemon peel on top or even to fill a lemon cake bar for a delicious school snack treat. The possibilities are endless.

Lemon Curd Recipe

375g of organic unsalted butter

3 lemons and 6 limes juiced

500g of golden caster sugar

25g of cornflour

4 med free range egg yolks

4 sterilised 250ml jars

Chop the butter into smaller pieces and add to the pan. Melt and stir.

Add in the sugar, on a medium heat, keep stirring until dissolved and bring to a boil. Mix the corn flour with about 50ml of water and add to the butter and sugar. Stir for a few minutes.

Add another 50ml to the egg yolks in a cup and add to the mixture.

Remove from the heat and stir in the eggs whisking vigorously.

Pour into your lovely sterilised jars leaving about a 1cm from the top. Seal and store. Label them with a shelf life of about six months.

You can also add some lovely ribbon and labels to make pretty little gifts. Enjoy!

If you enjoyed this recipe you may also enjoy my delicious Easy Preserved Lemons. Click on the image below to check it out. They also make delicious presents.

…or if you love indulgent recipes like this one then feel free to click the image below for my awesome sticky toffee pudding!

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My family recipes are delicious, seasonal, and made with real whole foods which are all tried and tested by my four beautiful children.

Easy Preserved Lemons

These Preserved Lemons are quite possibly the easiest preserving recipe I have made to date. They are absolutely delicious and I love using preserved lemons in tagines, roast chickens or sliced into thin slices for the top of a fresh seasonal salad. They originated in the Middle East and Mediterranean regions but are now popular throughout the world.

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Save money by making your own…

I’ve been buying preserved lemons from the local deli but has anyone noticed how expensive they are? I could buy 3 or 4 other ingredients if I didn’t indulge in such delicacies. So why not make this recipe and save yourself a few bucks in the process that can be spent on other shopping items or in my case more kombucha or other delicious ferments.

(lovely lemons video link to be updated)

But how do I use these lemons?…

These lemons are addictive and delicious in many recipes. I love to use them in Moroccan tagine dishes and that’s where I use most of my preserved lemons. You can also use them in salads, sliced thinly and in salsas and dips. They also work really well in pasta dishes and are fabulous stuffed inside a roast chicken.

They also make such pretty gifts and I love to add a ribbon and tag and give them out to family members to use in recipes or you can also add them to a hamper for a lovely home made element.

I love using these jars below for preserving these lemons and handing them out as pretty gifts!

Using the best ingredients…

You really want to use only Organic lemons for this recipe. When it comes to eating these you will be eating the skins and not the flesh so you don’t want to be consuming any nasty chemicals that may have been sprayed onto the skins. So Organic is important in this recipe. I also like to use flaked sea salt such as the brand below as its easier to cover the flesh of the lemons.

Preserved Lemons Recipe

Ingredients

12-14 Organic Lemons

200g+ flaked sea salt

10 bay leaves

2 -4cinnamon sticks

2 x 500ml Jars or 4 x 250ml jars

Sterilise your jars in boiling water or a low oven for a few minutes.

Slice the base off of each lemon and slice each lemon into quarters, almost down to the base of the lemon but not completely slicing the quarter off, to keep the lemons whole. They should open out like a little star type shape.

Empty the salt into a large bowl and place the lemons into the bowl. Open out the lemons and add at least a tsp of salt into the middle of the lemon. Spread over the center of the lemon and ensure it is all well covered.

Place the whole (but quartered) lemons into the sterilised jar and sprinkle in some bay leaves between them. Take a rolling pin and very carefully (holding the glass firmly) squash down the lemons in the jar to release the juice out into the jar. You should be able to add in an additional lemon or two after doing this. Keep squashing down until you get enough juice in the jar to cover the lemons.

Add in another tbsp of salt on the top and squeeze the cinnamon stick down the side.

Seal and store the lemons in a cool place and try to leave for two months before using.

When ready to use check out my recipe for my (Slow Cooked Chicken, Olive and Lemon Bake), its absolutely delicious! If your using them for something else, just give them a rinse and slice out the flesh. You can then slice them into salads or other recipes. Enjoy!

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Looking for more delicious recipes…

If you enjoyed this recipe you may also enjoy my delicious Creamy leek & goats cheese tart. It works well as a light evening meal or a delicious warming lunch with a salad, some baby potatoes or some root vegetables.

Or if your looking for something sweet check out my delicious Sticky Toffee Pudding with real fresh cream! It’s finger licking good!

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Creamy Leek Cheese and Walnut Tart

My son sat down at the kitchen table the other night, took one look at his plate and shouted ‘I hate quiche!’ , I said that’s ok I know you do but its not quiche its tart, ‘try a little and leave the rest if you don’t like it’…ten minutes later his plate was licked clean and he was requesting more!

In short…this tart is super delicious and enjoyed by all our family. The crispy easy to make hand made pastry is delicious filled with the buttery slow cooked leek base and topped with salty goats cheese and crunchy walnuts. It’s a divine combo for lunch or an evening meal.

I’m gonna have to admit to forgetting to add my walnuts for this photo shoot but please don’t make that mistake as they really do add such a lovely liight crunch to the tart.

The recipe is really easy and you could make it quicker by using ready to roll pastry or a pre-baked pastry case but I can guarantee the little extra effort to make your own is worth it.

It is best enjoyed with some freshly cooked beetroot or other cooked root vegetables on the side.

Enjoy!

Creamy Leek & Goats Cheese Tart Recipe

Serves about 6

Ingredients

Pastry

125g of plain organic flour

75g of unsalted butter

1 organic egg (separated into yolk and white)

3-4tbsp of organic milk

Pinch of salt

Filling Ingredients

25g of butter

a splash of olive oil

600g of leeks

100g of soft goats cheese

a small handful of broken walnuts

2 free range eggs and 2 egg yolks

200ml of creme fraiche

100 ml of whole milk

salt and pepper

Grease your tart/quiche tin and heat the oven to 170oc.

Start by making the pastry, combine the flour, butter and egg yolk in a bowl. I personally like to use my kitchen aid mixer with the dough hook on.

Knead until well combine, roll into a ball and wrap in clingfilm. Place in the fridge to chill for around 30mins.

Slice the leeks and melt the butter and olive oil in a frying pan. I love to use my cast iron pan for this. Cook on a medium heat for around 15 mins or until very soft. You want to try and not burn them to keep them soft and buttery.

Roll out the pastry, after the chilling period, to the cover the whole tart casing so that there is enough of the pastry to come right up the sides. I use a tart tin with a pop out bottom to make things easier afterwards.

Place the pastry into the tart up and over the sides and trim to fit.

Lay baking paper over the entire pastry casing and up the sides and fill with baking beans.

Bake the pastry for 15mins.

Set aside the cooked leeks to cool slightly. Remove the pastry case and carefully remove the paper and beans. Brush with the egg white from the separated egg in the pastry making and bake for another 5 mins to create a lovely golden seal on the pastry.

Remove from the oven. Whisk together in a jug the eggs, yolks, creme fraiche and milk and season with salt and pepper. Set aside.

Spread the leeks across the bottom of the pastry case, dot with blobs of goats cheese and sprinkle with the walnuts. Pour over the jug of whisked mixture being careful to not go over the sides.

Bake for 30/40mins in the oven or until golden and cook up your side vegetables.

Serve warm, slice and enjoy!

This dish is best eaten in the colder months and with locally grown organic ingredients if you can source them. Itโ€™s great to support smaller businesses and I would highly recommend a visit to your local farmers market or farm shop if you have one.

Sticky Toffee Apple Pudding

The New Year is here and many of us are hitting the gym and pounding the streets with new trainers and sports gear….

…meanwhile I’m in the kitchen creating delicious full fat hearty puddings for the family drizzled in toffee sauce and lashings of thick fresh cream! Oops!

I do promise some healthier winter recipes are on their way but in the meantime please enjoy a slice of this divine Sticky Toffee Apple Pudding with some thick cream.

This pudding is certainly a well deserved treat in the cold winter months. We were out in the garden planning and plotting our growing adventures for this year and it was super cold.

I left the family defrosting by the fire and rustled up a delicious lunch of pan fried duck breast with a side of seasonal slaw and for a treat we had this delicious sticky toffee apple cake drizzled in toffee sauce and cream to warm everyone up. It’s fair to say it went down well with the kids!

I have used organic ingredients in this recipe but you can use non organic if you desire. Its important to use the golden caster sugar if you can source it as I think the flavour is better for the purpose of this recipe.

Ingredients

Toffee Sauce

125g of unsalted butter

60g of golden caster sugar

60g of muscovado sugar

200ml of thick double cream

Pudding Batter

60g of unsalted butter

80g of golden caster sugar

70g of muscavado

2 medium eggs

180g of plain flour

1tsp of baking powder

1tsp of bicarbonate of soda

1tsp of cinnamon

1tsp of ground cloves

1/2tsp of salt

200g of grated apple (2 med apples)

90g of chopped walnuts

Heat the oven to 180 and butter a suitable baking dish.

Add all the sauce ingredients into a small saucepan and gently heat through until the butter has melted.

Bring to a bubbling boil and stir for around five minutes or until the sauce has thickened enough to stick to the spoon or whisk.

Pour half of the sauce into your buttered baking dish and leave to cool while you make the cake.

Beat together the butter and the sugars, then add the eggs to the mixture and continue to beat together until it is all well combined.

Sift the flour, baking powder, bicarbonate of soda, cinnamon, cloves and salt into the mixture and mix again to blend together. Add in the grated apple and the chopped walnuts and mix together gently.

Spoon all of the mixture into the baking dish on top of the sauce and bake in the oven for around 45 minutes or until a knife inserted into the hot cake comes out clean.

Make many holes in the top of the pudding with a fork and pour the remaining sauce over the top of the pudding. Leave to soak into the cake for a few minutes and then serve in squares with extra cream on the top.

Enjoy!

Cheesy Sweet Potato & Bean Quesadilla

In an attempt to hide some extra vegetables in my kids meals I made these super delicious sweet potato and bean quesadillas with lots of melted cheese. I added jalapenos and chopped chilli for the adults and they also work well with dairy free cheese.

They literally take a few minutes to prepare and are great served up with a healthy side salad including all the family faves, tomato, cucumber, lettuce and dressing.

Once all the ingredients are packed into the slow cooker these are so quick to put together quickly at meal times and are great for busy families.

Ingredients

3 chopped cloves of garlic

1 finely chopped onion

A bag of frozen sweet potato or two large diced up small

1 can of pinto beans

Cumin seeds

Salt & pepper

Cheddar cheese or dairy free cheese

Coriander, chilli, jalepenos etc. for toppings

Tortilla Wraps

Add the garlic, onion, sweet potato, beans, cumin and S&P to the slow cooker, cook on low for several hours or until sweet potato is soft enough to mash.

Heat up a large flat frying pan or I personally use my electric pancake maker. It’s so easy to use. Place one tortilla wrap in the pan or pancake maker, sprinkle with cheese and add a few spoons of the cooked sweet potato mix.

Mash the sweet potato and beans onto the tortilla, add grated cheese and another tortilla on top like a giant tortilla sandwich and leave to cook for a few minutes until the cheese has melted. Flip over for a quick browning on the other side.

Serve and slice with a pizza cutter into quarters. Serve with salad.

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