Lemon Curd Recipe
4 large egg yolks
134g granulated sugar
1 tablespoon lemon zest
Fresh lemon juice from 2/3 lemons
Pinch of salt
85g unsalted butter ( cut up)
Use a double boiler
Place the egg yolks, sugar, zest, lemon juice and salt in a bowl, whisk together over a medium heat.
Whisk continually to stop the eggs from splitting, continue to whisk until the temperature reaches 170 or 77.
Take of the heat and whisk the butter in.
You can leave the zest in or remove at this point.
Poor mixture into sterile jars.
It will take an hour to set and will keep in the fridge for 4 weeks or can be stored in the freezer.
Enjoy
Tomato Soup Recipe
1Kg ripe tomatoes (roughly chopped)
1 medium onion ( chopped)
1 small carrot (chopped)
2 tbsp olive oil
2 tsp tomato puree
A pinch of sugar
2 bay leaves
1 litre of hot stock ( 2 chicken or veg stock cubes)
Fry Onions in the olive oil, add carrots,tomato puree, fry for a few minutes.
Add chopped tomatoes, pich of sugar and 2 bay leaves, mix well.
Add hot stock and stir well, bring to the boil.
Cover , reduce heat and simmer for 25 minutes.
Blend soup and return to heat for a further 2 minutes.
Serve and enjoy.