Tag: tasty food

Lemon Curd – Low FODMAP.

I love the sharpness and sweetness of lemon curd and the vibrant yellow colour is just perfect for Easter. It is also a great gift to give to those relatives you haven’t seen for some time! It does contain fats and sugar but you will generally only be using a small amount on toast or crackers so it’s likely to be fine to use and absolutely fine for an Easter treat!

Ingredients

  • 6 unwaxed lemons
  • 300g caster sugar
  • 150g butter
  • 6 medium sized eggs

Method

  • Wash and grate the skin from the lemons, cut in half and squeeze the juice into a bowl
  • Add the caster sugar, lemon juice, butter and rind into a glass bowl and put the bowl over a pan on boiling water and mix until the butter is dissolved.
  • Crack open the eggs into a separate bowl and beat with a fork.
  • Add the egg mixture to the other ingredients over the boiling water pan slowly and mix till incorporated.
  • Add the mix to a fresh pan and heat directly whilst stirring till the mixture thickens.
  • Add to jars sterilized with hot water.
  • This should keep for around two weeks

Makes about 700g depending on the size of the eggs

Easy!

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Pumpkin gnocchi and sage butter

I have been thinking about Halloween recipes this weekend – this is likely to be the last one I post this year. I adore gnocchi but I do find it very filling. It is a dish for a day where you need something satisfying and tasty. The day has been nothing but grey sky and drizzle so it is very apt to make a starchy dish and pumpkin is a seasonal alternative to potato. Enjoy!

Ingredients

  • 1 Medium pumpkin – mine gave 600g flesh
  • Spray oil
  • 300g maize or cornflour
  • 1 Egg
  • Seasoning
  • 25g butter
  • 10-12 sage leaves
  • 30g Grated parmesan

Method

  • Slice the pumpkin and spray with oil and roast in the oven till soft.
  • Leave the slices till cooled.
  • Remove the skin from the flesh, season.
  • Add to a blender with the egg and enough flour to bind the mix.
  • The mix is slightly soft but can be weighed into 10g portions and rolled, then flattened with a fork.
  • Heat a large pan with boiling water add seasoning and drop in the gnocchi – don’t add to many at once – they will float (Halloween reference to IT here) when ready.
  • You might have to change the water if it becomes too starchy.
  • Dry well on kitchen paper.
  • Chop the sage, melt the butter in a pan and add the gnocchi.
  • Serve and sprinkle with parmesan cheese.
  • Serves 6.

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