yummy

Lemon Curd

I started making lemon curd a few years back, curious to see what it was, since the recipe´s owner said she´d been living in England and could´t live without it! I´ve made it for Christmas ever since. I usually find some pretty jars around and give most of it away as go to-gifts or small Christmas presents. The rest we eat for breakfast with scones or on top of some Pavlova cake.

This Easter we´re lucky to have 5 days off and I´m enjoying my first one today. I made the lemon curd and baked the meringue cake, tomorrow I´ll just be reading a book and eat out if the weather allows it.

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Nutty cake

Friday crept into place and suddenly it was time for good food and treats. We had a couple of friends over and I made Indian, not the tandoori stuff you eat everywhere, but the more special dishes from North India with cauliflower, carrots, minced meat, peas and mint raita. Yum!

And since I have a sweet tooth, I feel a good meal is not complete unless it´s topped with a luscious desert. At the same time, I never have the time required by complicated cakes, nor do I believe them to be worth the effort.. So I searched on the good old internet and found the perfect recipe! You should make it an hour in advance so it can cool down in the freezer, but the making itself only takes 15 min!;-)

Ingredients

  • 250g assorted biscuits, roughly chopped
  • 250g assorted nuts, or a mix of nuts and dried fruit
  • 300g milk or plain chocolate, or a mixture of both, chopped
  • 100g butter, chopped
  • 140g golden syrup

  1. Butter and line a 20cm square tin with non-stick baking parchment. In a large bowl, combine the biscuits and nuts, halving any larger nuts. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth and glossy, then pour this over the biscuit and nut mixture.
  2. Tip the mixture into the tin, then flatten lightly – it doesn’t need to be completely smooth. Chill for at least 2 hrs or overnight before cutting into squares.

Source: http://www.bbcgoodfood.com

Christmas presents

This year I´m making most Christmas gifts myself. I am usually a workaholic, but this time of the year business is slow and I learned to enjoy it. Therefore I´m baking and personalizing presents I bought, knitting and writing Christmas cards. Nice time to be with friends, too, if you still have any left when you decide work is not everything in life. 😉 Enjoy your advent time!

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It´s time for food!

These days I´ve been active on the kitchen front and I always find it up-lifting. The thing with me is that I love cooking, but I´m also very lazy. So I have to trick myself into doing it for a higher purpose, the way I sometimes manage tricking myself into working out. This being said, there´s nothing better than enjoying a glass of wine while preparing something for the man you love. Nothing can beat that, if you ask me. I was born with a little bit of a mother nature complex- I need to feed the world. In other words, if you like my food, we´ll probably be friends in no time!

Yesterday I made my anchovies pie. It´s a classic in our house, I´ve been making it for years now. I got the recipe from a friend living in England and at that time my only relationship with anchovies was that I used to pick them off the pizza. Now I think they can lift up a whole dish!

Here comes the recipe:

butter dough (buy or make your own)

1 big onion

pine kernels

chopped tomatoes

oregano

thyme

chilli pepper (cayenne pepper)

2 small boxes of anchovies

parmesan

rusk (or dried bread crumbs)

Sear the onion for a couple of minutes in a pan. Add the tomatoes and the herbs. Season with chili pepper (cayenne pepper), salt and pepper. Let is simmer for 15-20 minutes on a low temperature.

Meanwhile, form the pie dough after the pie form and save some threads to cover the pie like a blue berry pie. Stick small holes in the dough with a fork. Put it in the oven for 15 minutes at 180 degrees Celsius.

When the tomato sauce is ready, take out the pie, spread it on top of it, cover with bread crumbs, sprinkle with pine kernels and grate some parmesan on top.

Put the anchovies on top and line up the pie dough to look pretty. 15-20 minutes in the oven. Bon apetit!

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