Posts Tagged ‘ingredient’


I love Lemon Curd, but most recipes are of the opinion that more is better!

Sometimes you just want a little, a dribble for some crepes, a dollop for some lemon cakes. So here is the recipe for just a little lemon curd. No preserving instructions included, I’m sure you can get through this amount in a day or two.

A little Lemon Curd
Adapted from the Basic lemon Curd recipe at taste.com.au

What you’ll need:
1 large lemon
75 grams Castor Sugar (superfine sugar)
1 large egg
30 grams of butter

How to do it:

  1. Choose a saucepan and medium heatproof bowl which fit snuggly together leaving at least 8cm free in the bottom of the saucepan.
  2. Fill saucepan with about 5cm of water cover with a lid and bring to the boil over a medium heat.
  3. Remove zest from lemon, (I can’t live without my microplane!) and juice.
  4. Beat your egg in a separate bowl and then strain to remove any difficult proteins.(you can break the difficult bits up with a spatula by pushing them through the sieve.)
  5. In your bowl mix 40mls of the juice and your sugar. Add eggs and stir.
  6. Reduce the saucepan to a low simmer and place your bowl on top. Be careful of steam and make sure the bowl does not touch the water!
  7. Stir the mixture over the heat until it is thick enough to coat the back of a wooden spoon, this will take about 10-15 minutes depending on what your stovetop’s low simmer is.
  8. Take the  bowl from the heat and place on a damp towel to stop the cooking.
  9. Stir in your butter and about 1 teaspoon of the grated zest of your lemon (more or less to taste)

    Enjoy warm for a decadent experience or use when cooled and it holds it’s shape better.


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marinated fettaWell it’s Melbourne cup day here in Australia, which is the (horse) race that stops a nation. People don elaborate headgear and gather for parties and picnics. One of my favourite party nibbles is Luke Mangan’s Persian Fetta Tarts, but persian fetta is expensive. So before I share my version of Luke’s recipe in the coming days let me share with you how to make your own marinated fetta.

Creaminess to the 10th degree with flavours of juniper, bay, thyme and garlic, marinated fetta has a little bit of the Mediterranean in each mouthful.

Unfortunately in Australia it comes at a cost, between $6 and $12 for 150 -200grams! It doesn’t have to be this way! People of Australia you can make your own marinated fetta in minutes at a fraction of the cost!
Marinated Fetta
What you’ll need;
150 – 200 grams of fetta (Smooth creamy styles work best – I’m partial to South Cape Tasmanian)
1 or 2 dried bay leaves
1 clove of garlic
4-6 sprigs of fresh thyme (I like to use a mix of normal thyme and lemon thyme)
6 black peppercons
6 driedJuniper Berries (Essential ingredient stores around Australia stock Juniper berries)
Canola oil to cover (You can substitute another oil here just don’t use olive oil or anything else that solidifies in the fridge)
Airtight container big enough to hold everything
How to do it;
1. Wash & dry your container in hot water and detergent.
2. Cut the fetta into cubes no smaller than 2cm x 2cm x 2cm
3. Place the garlic in the bottom of your container then layer in the fetta, bay leaves, thyme, juniper berries & peppercorns.
4. Slowly fill container with oil until all fetta is under the level of the oil.
5. Refrigerate for at least 4 days before using.
Fetta will keep in the fridge in covered by oil for quite a long time, it never lasts in our house, but I take the “use by” date from the fetta as my guide. (just mark it on your container)
– Boccocini containers are often a good size for this project.
– Adjust the flavours to suit your tastes but be careful with the garlic, a little goes a LONG way!!
– Delicious served with a drizzle of rocket pesto on crostini
– Use left over oil to brush over vegetables or meat for chargilling.
– Why not find some pretty jars and give as a lovely homemade hostess gift?

I hope you enjoy my marinated fetta, let me know what your favourite uses for marinated fetta are!

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