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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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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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!
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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!
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.
