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Entries in lemon (7)


6-Minute Microwave Lemon Curd

I'm on a bit of a citrus kick right now. I've read about Meyer Lemons, and how delicious they are, on many a different blog, but last week was the first time I've seen them here in Halifax. Produced by Sunkist, the bag reads 'cross between a lemon and a Mandarin orange - a culinary favourite!'.

Just before Christmas, Sean's Aunt Anita gave me a box of cookbooks and handwritten recipes that had belonged to her mother, Sean's grandmother, Miny (short for Elmina - pronounced MY-nee) - aka Nanny Neil. One of the books in the box I'm sure is familiar to many -  the 1970 classic Out Of Old Nova Scotia Kitchens.

This morning, flipping through Nanny Neil's copy of Out Of Old Nova Scotia Kitchens, I came across a recipe for Lemon Curd. I LOVE lemon curd, and remembered reading on My Baking Addiction that you could microwave it, so I thought I'd make a half batch to test and see if was any good.

Holy freakin' shit.


I ate half a jar with a spoon and felt like I was going to barf after but FRIG it was SO WORTH IT.

6-Minute Microwave Lemon Curd (recipe from Out Of Old Nova Scotia Kitchens - microwave inspiration from My Baking Addiction)

3 eggs

1 C sugar

3 lemons

1/4 C butter

pinch of salt (optional - not included in the recipe, but I usually add a pinch to any curd I make)

- In a large microwaveable bowl, ***whisk eggs + sugar until smooth*** - zest all 3 lemons into the eggs and sugar and then juice them right into the bowl - break butter into small pieces with your hands and throw into bowl - whisk everything together

- Microwave, one minute at a time, for 5-6 minutes, whisking between each minute 'until it is as thick as honey' (Out Of Old Nova Scotia Kitchens, p 171) - mine took 6 minutes - pour into a jar - refrigerate

***IMPORTANT*** - IF YOU DO NOT WHISK YOUR EGGS AND BUTTER SILKY SMOOTH FIRST you will end up with cooked scrambled egg bits. That's fine but IF THIS HAPPENS - pour your curd through a sieve BEFORE you jar it. It will pretty much run right through - you may have to press the last bit with the back of a spoon. The sieve will catch all of the scrambled bits.

***ANOTHER NOTE*** - Wednesday January 29, 2014 - I made this recipe again, with 3/4 C of sugar instead of a full cup - it was really nice - more tart, less sweet - BUT IT COOKED FASTER - 4.5 minutes


Joy The Baker's Classic Lemon Bars

Yeah yeah yeah - Lemon bars - Delicious - Go make them - Here's the link - www.joythebaker.com/classic-lemon-bars

THIS POST IS NOT ABOUT LEMON BARS!!! (even though the title says it is).

This post is about something very exciting to me!! What I call a GAME CHANGER!!!

I bought 2 studio strobes!!!!!!!!


I can hear you from here.

'So the eff what?' you're thinking.

Ok ok - maybe it's not exciting to you but a) THIS IS THE FIRST PHOTO I'VE TAKEN WITH REAL STUDIO LIGHTING and b) I'm pretty damn proud of it considering I don't really know what I'm doing (yet).

YAY FOR LIGHT!!!!!!!!!!!!!!


Book Review : Lidia Bastianich's 'Lidia's Commonsense Italian Cooking' and Rosie Daykin's 'Butter Baked Goods'

My version of Grandma Rosa's Apple Cake from Lidia's Commonsense Italian Cooking.

I was so excited when not one, but TWO new titles arrived from Random House this month. Although both beautiful, they are completely different in design, mood and theme, which makes for some really great October reading, curled up with a cup of tea.

First up, Lidia Bastianich's new book 'Lidia's Commonsense Italian Cooking'

Lidia Bastinaich is a STAPLE in my house on Saturday afternoons. There's really nothing worse than being ripped away from her PBS show to go to work. She seems so genuine on TV, an attribute that cannot be said of many major-network food personalities, and I have always felt like she would give really great hugs! Her new book is said to '...lay(s) out a comprehensive curriculum of wise cooking tips from the cutting board to the kitchen table'. The dark blue cover and a photo of Lidia's hands holding farm-fresh eggs sets the tone for what's inside - simple, honest recipes with personal anecdotes and observations sprinkled throughout. The book focuses on the importance of engaging your senses, making decisions based on commonsense (as we all know - not so common) and rediscovering what Lidia calls the 'wisdom of the table'.

As some of you may have gathered, I have a passionate love of Italy and all of it's food diversity. I also LOVE the work of Marcus Nilsson, who, I think, so beautifully captured the spirit of Lidia and her Italian recipes in the photographs. I chose to make 'Grandma Rosa's Apple Cake' - p245 because it's apple season here in Nova Scotia and also, because there wasn't a photograph of it in the book so I could do as I pleased! Sean and I loved it - dense lemon cake topped with Honeycrisp apples, toasted walnuts and brown sugar. How could you not like that?!? If you'd like the recipe, please check out the links at the bottom of the post to buy either the hardcover book or the ebook, both being released today, October 15th. For a similar recipe from Lidia, please click here.

Lidia's Commonsense Italian Cooking is a really nice, no-messing-around, addition to my Italian collection and I'm stoked to try more recipes this winter like Pappardelle with Turkey Rolls, Filet Mignon Italian Style with Balsamic Reduction and Yellow Squash Pie.

Next up is Rosie Daykin's 'Butter Baked Goods'.

I have a motto (well, I actually have more than one but I really love this one) - The more butter the better. And so I knew, Butter Baked Goods, the first book written by Rosie Daykin, was right up my alley. Delicate shades of pale pink and pistachio green + vintage cake stands and plates + beautiful baked goods adorn the cover - I couldn't wait to look inside! Filled with recipes for, and charming photographs of, assorted pies, cakes, cupcakes, bars and cookies from Rosie's Butter Baked Goods Bakery in Vancouver, it is one of the prettiest books I own. Sadly, I did not have time to actually make any of Rosie's recipes, however, when I do, there is one, that for me, stands out. Rosie writes how Butter's homemade marshmallows were such a runaway hit that they are now sold in over 300 stores across Canada, the US and Japan. I've always wanted to try my hand at making marshmallows so Rosie's recipe will be a perfect fit!

Lidia's Commonsense Italian Cooking and Butter Baked Goods are available for sale in both hardcover and ebook formats today, October 15.

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