Lemon Curd made easy.

A couple of days ago I came across a recipe for a lemon curd & blueberry loaf cake.

Well, I can't find blueberrys here at the moment and I used all my Crazy Jack organic blueberries making muffins last week.

But what really bugged me was that I didn't have any lemon curd either..............you're beginning to think I've gone mad aren't you?

But, I did have lemons and so I made some lemon curd in my slow cooker.

The easiest thing I've made in a very long time.

I'm linking to Dining with Debbie's Crockpot Wednesday with this simple recipe, but I'll probably get thrown out as it's so easy to make!

My recipe:

4 oz butter (100g), 4 large brown eggs, (only kidding they can be white!) lightly beaten, finely grated rind and juice of 4 lemons, 1lb (450g/2 cups) fine caster sugar.

Melt the butter in a saucepan, add the lemon rind & juice, then the sugar. Heat gently stirring constantly until the sugar has all dissolved. Allow to cool.

Stir the lightly beaten eggs into the cooled mixture and pass through a sieve into a 2 pint (1.2 litre/5 cup) pudding basin or souffle dish.

Cover securely with aluminium foil and place in the slow cooker.

Pour round enough water to come halfway up the side of the basin.

Cover and cook on low for between 3 - 4 hours, depends on your slow cooker, until thick.

Uncover & remove the foil after about 3 hours and take a peek, I find a quick mix with a hand whisk helps everything to combine and thicken, then cook for another hour.

Pour straight away into sterilised jars, fills about 3 depending on size, cool & seal.

Stored in the fridge it will last about 3 weeks, if you're not greedy.

Wikipedia has this to say about Fruit curds..............

Fruit curd is a dessert spread and topping usually made with lemon, orange or raspberry. The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely-flavored spread. Some recipes also include egg whites and/or butter.
In late 19th and early 20th century England, home-made lemon curd (also known in the UK as lemon cheese) was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts. Homemade lemon curd was usually made in relatively small amounts as it did not keep as well as jam. In more modern times larger quantities are feasible because of the use of refrigeration.
Lemon curd is still a popular spread for bread, scones, toast or muffins. It can also be used as a flavoring for desserts or yogurt. Lemon-meringue pie, made with lemon curd and topped with meringue, has been a favorite dessert in Britain and the United States since the nineteenth century.
Curds are different from pie fillings or custards in that they contain a higher proportion of juice and zest, which gives them a more intense flavor. Also, curds containing butter have a smoother and creamier texture than both pie fillings and custards; both contain little or no butter and use cornstarch or flour for thickening. Additionally, unlike custards, curds are not usually eaten on their own.

This one’s for Rhonda..........Hungarian Goulash

For last week’s Tablescape Thursday I shared our Sunday evening supper table, complete with hot steaming bowls of Hungarian Goulash.
My sister Rhonda who lives in New South Wales, Australia and is currently suffering temperatures over 40 degrees C, became quite nostalgic when she saw my TT.

I doubt she will ever experience weather cold enough to contemplate making goulash but she has asked me for the recipe and how could I refuse my baby blister?

Click here to see what got her all nostalgic.
The recipe came from “Slowcooker” by Sara Lewis and so I’m linking up today with Debbie's Crockpot Wednesday @Dining With Debbie. Do call around and say hi to Debbie and read all about the mouth watering recipes that you can make, so easily, with your slow cooker.

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This is the author’s description of Hungarian Goulash:
“Goulash is often considered a mild stew although a true Hungarian goulash can be quite fiery since the paprika available in Eastern Europe comes in four strengths. Combine paprika with chilli powder for a hotter dish. Serve with warmed sauerkraut or plain boiled potatoes.”

The recipe:
Serves 4
Preparation time: 25 minutes
Cooking time: 8 to 10 hours
Slow cooker size: standard.
1 tablespoon of sunflower oil
700g (1lb 6oz) pork, diced
1 large onion chopped
150g (5 oz) button mushrooms halved
2 tsp. Paprika, plus extra to garnish
¼tsp. ground cinnamon
¼ tsp. ground allspice
1 tsp caraway seeds
2 tablesp. plain flour
400g (13 oz) can chopped tomatoes
450ml (3/4 pint) hot chicken stock
salt & pepper
sour cream to serve

1) Preheat the slow cooker if necessary. Heat the oil in a frying pan then add the pork, a few pieces at a time, until it has all been added to the pan. Stir in the onion and cook for 5 minutes until lightly browned.
2) Add the mushrooms and cook for 2 minutes. Stir in the spices and the flour and cook for one minute. Mix in the canned tomatoes then bring the mixture to the boil.
3) Transfer the mixture to the slow cooker pot. Stir in the stock and season with salt and pepper, cover with the lid and cook on Low for 8 to 10 hours. (My slow cooker does not have a choice of settings, it’s on or it’s off! I switched mine on and set it for 6 hours after which I tasted the dish. I then cooked it for a further hour).
4) Spoon the goulash onto plates top with spoonfuls of sour cream and sprinkle with a little extra paprika.

Bon appétit