theherd123 Posted August 1, 2006 Share Posted August 1, 2006 Unfortunately im living off microwave cooked food at present as the kitchen is being done. Microwave scrambled eggs are lovely you just need to keep an eye on them. Also anything on toast right now is good. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted August 1, 2006 Share Posted August 1, 2006 You make your own swiss rolls! Wow. Am impressed. Quote Link to comment Share on other sites More sharing options...
Laura007 Posted August 3, 2006 Share Posted August 3, 2006 i just made the lemon curd, mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm Quote Link to comment Share on other sites More sharing options...
kannie Posted August 14, 2006 Share Posted August 14, 2006 OK folks - who has some lemon curd left? If you do, try this - its really good. Lemon Curd Ice Cream Beat juice and grated zest of 1 lemon into 450g lemon curd. Stir in 300ml whipping cream and 450g greek-style yogurt. Pour mixture into suitable container/s and freeze 4-6 hours till firm. Remove from freezer about 1 hour before serving. This also comes from the WI Jams, Pickles and Chutneys book. They suggest making it in a cling film lined loaf tin and then slicing it to serve. I tried it over the weekend and it's really easy - it doesn't need any churning or stirring during the freezing process. Lovely fresh lemony taste. And (in theory!) it keeps for 3 months! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted November 2, 2007 Share Posted November 2, 2007 Just reviving this old topic as I want to make some Lemon Curd for Christmas pressies this year. Is it too early to do it now,do you think...will it keep for 6 weeks or so? And how about storage - if I give it in a hamper a week before Christmas will it be OK, or does it need to be kept in the fridge? Clare, I had a jar of your once...was it this same recipe, as it was yummy! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 2, 2007 Share Posted November 2, 2007 Same recipe Hon and it's sooo easy to make too. I made some at the weekend for inclusion in Christmas pressies, so I darn well hope that it will keep! I think that perhaps it's ok until opened, when it needs to be kept in the fridge. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted November 2, 2007 Share Posted November 2, 2007 Brill Got the idea from your Blog,actually, & remembered how divine that jar you sent me was Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 2, 2007 Share Posted November 2, 2007 Glad it was still in one piece when you got it! It makes a great sponge filling Sarah Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted December 19, 2007 Share Posted December 19, 2007 I made mine this morning & its been a great success It is really simple to make & lovely & soothing to do as well ..........plus it uses up a lot of eggs! It tastes like heaven & the whole house smells all lemony & buttery Quote Link to comment Share on other sites More sharing options...
Christian Posted December 19, 2007 Share Posted December 19, 2007 Very impressive Cinnamon!!! 8) I really should learn how to make labels! OH always does them for me, as I am a computer numpty!! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted December 19, 2007 Share Posted December 19, 2007 That looks lovely Sarah Quote Link to comment Share on other sites More sharing options...
Guest Posted December 19, 2007 Share Posted December 19, 2007 That does look nice Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted December 19, 2007 Share Posted December 19, 2007 Oooo love lemon curd on my toast or in a Victoria sandwich! I've heard you can make one jar or lemon curd from one egg & it's a microwave method. Anyone know it? Or any other microwave method? Emma.x Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted December 19, 2007 Author Share Posted December 19, 2007 Well done, Sarah. That looks divine. I love the jars - are they old M&S ones? I was hanging my nose over them the other day imagining them full of homemade jam . Sorry, slipped into jar collecting mode again - Christian would understand . Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted December 20, 2007 Share Posted December 20, 2007 Well done, Sarah. That looks divine. I love the jars - are they old M&S ones? Yes! I try to by my condiments from there to collect those jars as they are such a nice shape. Well spotted! Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted December 20, 2007 Share Posted December 20, 2007 Too many fantastic, creative, good cooking people on here! Puts my craftinesss to shame! Could eat some of that curd on toast right now - been up since 6am!!! Emma.x Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted December 20, 2007 Share Posted December 20, 2007 Shall I have some for you,Emma? Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted December 20, 2007 Share Posted December 20, 2007 I'll have to make some I think - just need to find some clean empty jars! I've still got to bottle my Damson gin! Emma.x Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted February 29, 2008 Share Posted February 29, 2008 Can I just ask on this, on the first page it says you can make orange curd - can you use Seville marmalade oranges only my Dad bought some by mistake and swapped them with me for some of my blood oranges. I'm not THAT keen on marmalade - this sounds like a nice change. If not I'm off to make lemon and lime (once I've persuaded the girls that I need some more eggs! Mrs Bertie Quote Link to comment Share on other sites More sharing options...
Guest Posted March 17, 2008 Share Posted March 17, 2008 Sorry if this sounds daft but Step 2 of the recipe says"Beat eggs, yolks and sugar together in a saucepan until sugar has dissolved (note this recipe doesn't use a double boiler and it works fine)." Do you have the heat on or off for this step? Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted March 17, 2008 Share Posted March 17, 2008 Don't know what you're supposed to do but I have the heat on - about medium, but I only do that for a minute or two anyway, I'm always a bit worried I'll cook the eggs You'll love it when you've made it! In fact, what's that? I think I can hear our one remaining jar calling me from the fridge right now! Wait little jar, I'm coming......... Mrs B (having a funny 5 minutes) Quote Link to comment Share on other sites More sharing options...
hillfamily Posted March 20, 2008 Share Posted March 20, 2008 i'm going to have a go at this tomorrow - got lots of eggs at the mo and it doesn't look as though it will be good weather for gardening :D Quote Link to comment Share on other sites More sharing options...
sam42 Posted March 20, 2008 Share Posted March 20, 2008 Decided to have a go this afternoon and made 4 small jars which look fantatsic. Just made a sponge cake as well to try out the lemon curd as the filling. Quote Link to comment Share on other sites More sharing options...
Jules. Posted March 21, 2008 Share Posted March 21, 2008 Reading this thread is making me Quote Link to comment Share on other sites More sharing options...
Snowy Posted March 22, 2008 Share Posted March 22, 2008 OK, Lemon curd making day. I have 3 lemons and 3 limes. Do I use 3 lemons and 1 lime or 2 lemons and 2 limes? What would you do? Quote Link to comment Share on other sites More sharing options...
