![]() Pour 1 cup of whole milk and 1/4 cup coconut oil in a pan and heat gently until steam rises from the pan. (you can freeze the egg whites for use at a later date or use them straightaway in an egg white omelette which is what I did.) Next, crack 4 egg yolks into a bowl and mix with the remaining half cup of sugar. Add to the other strawberries in a bowl and stir to combine. Place half the cooled strawberries into a blender and blitz until pureed. Turn the berries down and simmer gently for a couple of minutes, then turn off to cool. Strawberry heavenĬhop 4 cups of strawberries and place in a pan with 3/4 cup of sugar. When the sun is hot and the soft fruits are abundant and ripening, what else would you want to make but ice cream? Strawberry ice cream in this case which is classic summertime fayre. Posted by bollinvalleygirl 5th Jul 2020 5th Jul 2020 Posted in Uncategorized Leave a comment on An abundance of courgettes. And you’d never know it contained veg! Very moreish Slice and enjoy with a cup of tea or coffee. I used pecans but pistachios would also be good. If icing runs down the side, don’t worry, it is meant to look rustic. Once fully cooled, sandwich together using the lemon/lime curd.Ĭombine the above ingredients together and ice the cake. Cooling cakesĬool the cakes in their tins for 10 mins then turn out the cakes onto cooling wires. Split the mixture between the 2 prepared cake tins and place in the preheated oven for 30mins or until a toothpick inserted into the cake comes out clean. Combine until thoroughly mixed.Īdd the courgettes and the drained currants and mix together. Sift in the flour, bicarb and baking soda. Whisk the oil, sugar and eggs together until light. Grate the courgettes and place in a colander to allow liquid to drain (or squeeze out the liquid with a clean tea towel) Once the curd has thickened, cool it and use to fill the cake (if ready) or put it in a jar and refrigerate.Ħ0g currants soaked in warm water to plump them up. Don’t have the heat too high otherwise it will be scrambled egg curd. Add the other ingredients and whisk over a gentle heat until a custard forms. Gently melt the butter in a heavy based saucepan. You could always buy a good pot of lemon curd if you are pressed for time.ġ25ml lime juice (about 4 limes) or a combination of citrus as I did, to make up the required ml. Lime curd is good, but as I didn’t have the required 4 limes, I made a lemon and lime curd instead. Mighty tasty it is too.įirst, you need to make the filling, a citrus curd. ![]() This is courgette cake, made from a recipe I found in, ‘ the Domestic Goddess’ by Nigella Lawson. So I decided to use up the ones I had left in my fridge (after I had cooked Mediterranean veg and made courgette pickles to deplete the stock) Leave them too long and you’ll have a monster marrow on your hands. If you have a veg plot or an allotment, you will find these run rife at certain times. Tis the season when these green beauties are prolific.
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