I love lemon curd, I just can’t get enough of the zingy, buttery spread! This super easy lemon curd recipe has only 5 ingredients and takes less than 15mins to whip up.
I love lemon curd, I just can’t get enough of the zingy, buttery spread! Normally I’m much too lazy to make my own and will happily buy jars of the stuff from the local markets. But thanks to iso boredom and a surplus of lemons, my lemon curd dreams have been appeased. I used this recipe.
4 large egg yolks
2/3 cup (134g) granulated sugar
1 Tb lemon zest (about 2 lemons)
1/3 cup fresh lemon juice (about 2 lemons)
6 Tablespoons (86g) salted butter, cubed
First zest 2 lemons and juice 2 lemons.
Fill the bottom pot of your double boiler with 1-2 inches of water. I don’t have a proper double boiler but I do have a small saucepan that sits about mid way in a larger saucepan and filled the larger saucepan with enough water that just touches the bottom of the smaller saucepan and set on high heat. Once the water begins to boil, reduce to low heat and keep the water at a simmer.
Place egg yolks, granulated sugar, lemon zest and lemon juice into the top pot of your double boiler. Using a silicone whisk, whisk until completely combined, then continue to whisk until the mixture becomes thick, about 10 minutes.
Remove pot from heat. Add the chopped butter and whisk until melted and combined. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd to prevent a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed. Refrigerate the curd for up to about 10 days.
Easy restaurant quality mussels recipe with leek, sherry, anchovies and cream that will impress all of your friends and family
So I’m not normally a fan of mussels because they’re usually overcooked and super chewy but after getting this recipe from Karen, it has been my trusty secret weapon over the years with perfectly plump and juicy mussels every time. Also I tend to double the amount of the ingredients so I get extra sauce leftover perfect for chowder or pasta!
2 large leeks
2 Tb olive oil
2 Tb butter
4 cloves garlic, finely chopped (or 2 Tb garlic paste which I forgot to add in the photo oops)
2-3 large anchovies
200ml dry cooking sherry
250ml thickened cream (iso grocery shopping meant only the low fat cream was available lols)
Chives/shallots/leeks/coriander for garnish
Step 1. Clean, scrub and pull the beards off the mussels and leave to strain. I normally buy the prepackaged mussels because they’re usually a bit less barnacle-y than the loose mussels.
Step 2. Wash the leek then chop into 1cm slices, using the end half of the leek right up to where it gets dark green and leafy. Heat up large pan with the 2 Tb olive oil and 2 Tb butter over medium heat. Saute leeks until butter melts.
Step 3. Add the garlic and anchovies and saute over medium heat for about 10 minutes or until leeks have softened and anchovies have dissolved and broken down into the oil.
Add the 200ml sherry and let the alcohol cook out for 2 minutes.
Then add the 250ml cream, stir and simmer for 5-10 minutes for sauce to reduce.
Add in the mussels (along with any of the brine) and give everything a toss. Stick the lid on and cook the mussels for about 5mins, shaking the pan occasionally until the shells have opened (discard any that haven’t opened).
Garnish with fresh herbs
And tadah! Serve with crusty bread and slurp away!
When life hands you lemons… bake this super easy lemon drizzle cake!
So I love classic cakes, just simple, straightforward cakes with minimal fuss and this lemon drizzle cake ticks all the boxes for me. It’s super easy to make, satisfyingly buttery and just dense enough with a zingy lemon-y glaze. I followed this recipe but I used this recipe for the drizzle.
225g salted butter, room temperature
225g caster sugar
225g self-raising flour
Finely grated zest of 1 lemon
For the drizzle topping:
Juice of 1 – 1½ lemons
225g icing sugar
Heat oven to 180C/160C fan forced.
Step 1. Beat together 225g butter and 225g caster sugar until pale and creamy.
Step 2. Add 4 eggs, one at a time, scraping down the sides of the bowl after beating in the egg.
Step 3. Sift in 225g self-raising flour
Step 4. Add the finely grated zest of 1 lemon and mix until well combined.
Spoon mixture into a greaseproof paper lined loaf tin (8 x 21cm) and level the top. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
To make the lemon drizzle icing, mix the 225g icing sugar with the 1½ lemon juice. The consistency should be well, drizzle-able, if it’s too runny just add a bit more icing sugar. Be sure to stir well so there’s no icing sugar lumps- using a hand whisk helps with the lumps. While the cake is still warm, poke holes with skewer then pour over the icing. Let cool and serve.
Weeeewwwwwww! Slice and enjoy with a nice mug of tea! Happy iso baking!
Super easy banana pancakes with only 3 ingredients
4 weeks into self isolation and I’m back on the baking and cooking wagon! As always I like super easy recipes using minimum amount of bowls so these 3 ingredient banana pancakes are so freaking easy to whip up, altho technically you do need a 4th ingredient of butter or oil for the pan. This Taste recipe makes 3 pancakes so obvs double or triple the recipe depending on how many you want.
1 ripe banana
2 Tablespoons self raising flour
Butter or vegetable oil to grease pan
Step 1. Mash your banana.
Step 2. Add in your egg and 2 Tblsp of self raising flour and stir together until mixture is smooth.
Step 3. Lightly oil a medium non-stick frying pan with oil or butter and set on medium heat. Dollop 2 tablespoons of batter into the pan. Repeat with remaining batter to make 2 more pancakes.
Step 4. Cook for 1–2 minutes until golden, the trick is when you start seeing tiny bubbles on the edges. Flip and cook for another 1–2 minutes.
Tadahhh pancake stack!
Aaaand I can’t resist a drizzle of maple syrup. Happy pancaking, stay home and stay safe!
L.A Donuts in Beverly Hills is my new favourite donut joint in Sydney with perfect old school jam donuts, apple fritters and the lightest cream buns I’ve ever eaten
Whoops and just like that, February has escaped me! Anywhos let’s talk about my love of donuts. My obsession for them came from trips from where else but the land of the deep fried? There were so many variations in the US of A- bear claws aplenty, glazed, filled, dusted in powdered sugar, topped with whipped cream or smothered in sprinkles. And while there’s a fair few donut shops that are pretty great in Sydney, there’s a new contender that has absolutely blown my mind- L.A Donuts in Beverly Hills!
Yes it is a bit of a trek, about a 20min drive from the city BUT IT’S WORTH IT GUYS! The shop is on a main road but there’s heaps of parking out front and plenty of tables in case you want to eat in. Prices start from $2.50 for a plain cinnamon donut and go up to $5 for the nutella filled donut.
The Homer Simpson donut is certainly eye catching and is the first to be picked from the display cabinet. It just brings a smile to my face and the neon pink and rainbow sprinkles just instantly screams childhood party happiness! The donut itself is fluffy and holds up against the sweet strawberry glaze.
The Knafa donut ($5) caught my eye for being a different offering from the usual suspects. The donut is impressively plump and filled with ashta, a special Lebanese custard with the heady flavour of rosewater. I did find this donut to be a touch too sweet for me but I would definitely recommend this one if you’re a fan of rosewater!
The jam and cream finger bun ($4.50) is what has brought me here AND IT WAS EVERYTHING I HAD DREAMED OF! It was just so incredibly light and airy and fluffy and the amount of fresh cream and swirls of strawberry jam was perfect- not too little, not too much BUT JUST RIGHT! It was like eating a cloud!
The apple fritter ($4.50) is one helluva ugly beast but it’s incredibly delicious I promise! All craggly with crevases just perfect to soak up all the delicious glaze. There’s actually not very much apple in the fritter but there’s enough for that apple flavour and it just tastes so comforting.
The donuts I would eat after school were the jam filled ones from Donut King, which by the way has anyone noticed there aren’t any stores in the CBD? So of course I had to get my jam donut fix and these babies are monster sized and pretty hefty in weight for only $2.50! The donut itself was surprisingly light considering how much jam is stuffed inside, and there’s a LOT of jam which is fantastic, who else hates a donut that’s stingy on the filling!
The cinnamon scroll ($4) is another hefty donut with swirls of cinnamon folded into the buttery pastry. The whole shebang is split in half and filled with whipped cream before being reassembled and drizzled with a caramel glaze and then a dusting of icing sugar for good measure.
Shop 2/328 King Georges Rd,
Sun – Thurs: 9am – 8pm
Fri – Sat: 24 hours (or until sold out)