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Having made lemon curd, I was looking for a way to use it in a dessert. Cafe Medici in Martinborough used to serve mini lemon curd tartlets that were worth the trip over the hill from Wellington in themselves. The addition of a meringue topping was satisfying because it increased their visual appeal, it used up the two orphaned egg whites from the … [Read more...]
In a household that has plenty of lemons and eggs, lemon curd is a wonderful condiment. Very yellow eggs also mean fantastically yellow curd. It's delicious spread on scones, pikelets or freshly made bread, used as a filling for mini tartlet cases or made into lemon ice-cream by rippling it through slightly softened boughten vanilla ice-cream. You … [Read more...]
These make a great finger food and are easier to handle than a big version. You could serve a few with some salad for lunch. I used silverbeet, cheese and chorizo in this incarnation, but you could use any greens or zucchini and omit the meat for a vegetarian version. If you use metal muffin tins you'll need to grease them well. I used silicon … [Read more...]
I've just started to get a regular supply of some vibrant, yellow-yolked eggs from Rodriguez' five wives. Mabel lays slightly smaller eggs than her Rhode Island red counterparts. There are still lemons on my Meyer lemon tree. Time to make a batch of lemon delicious. Makes 16 slices or 30 mini-bites. It freezes well. I might repeat the lemon/egg … [Read more...]
Even the best jars of mayonnaise have long lists of ingredients on the back of them. This has just four and all of them are easily recognisable. You can make this in a blender or food processor but if you do it by hand you've truly earned a large dollop of mayo. This is a small quantity but if you double the mixture if doesn't take much longer to … [Read more...]
If you've made salsa verde and have a few anchovies left in the tin, you can enjoy an interpretation of 'salad nicoise' using baby salad leaves, sliced tomatoes, hard boiled free-range egg (eight minutes only please), a few olives and some french dressing (olive oil, lemon juice and dijon mustard). Or a dollop of home made mayonnaise. You could … [Read more...]
