Lemon Curd

 

 

 

 

Hi guys....I can't believe I haven't written this up on here before now!!! We were chatting about it on the  FB page run by my WW coach and when I went to look for the recipe it wasn't here!!...so I'll have to remedy that today....

I can't claim credit for this...it came from the lovely Janey at Slice of Slim (Original recipe Here)....the recipe calls for the juice of 1/2 lemon but to be honest I like my lemon curd zingy so I add the juice of a whole lemon....I'm also considering trying it with the zest as well....when I do I'll update this and let you know how it turned out...Janey recommends making it with lime, tangerine or grapefruit

 

 

Ingredients

 

2 Medium Eggs - yolks only

1/2 Lemon - juice only

1 tbsp Canderel Calorie Free Sweetener

3 tbsp Water

 

Method

 

Simply place all the ingredients into a bowl.

 

 

 

Place the bowl on top of a pan of simmering water on the hob. Make sure that the bowl is heat proof and is big enough to sit on top of the pan so that the bottom of the bowl does not touch the hot water below.

 

 

 

 

 

Whisk gently with a hand whisk, constantly until it thickens. This takes 5-10 minutes. It's really important to cook it by this slow method as you don't want to end up with scrambled eggs!

 

 

 

 

 

You will end up with a beautifully smooth, glossy mixture with a consistency similar to mayonnaise. At this point you might want to taste as you may wish to add a little more lemon juice or sweetener according to your personal taste.

 

 

At this stage you can sieve the lemon curd. In the past when I have made this I haven't seived but because I was doing this post today I decided to seive and see what the results were like. I can tell you that it isn't essential but I liked the texture so will be doing it every time I make it in future.

 

 

 

Decant it carefully into a suitable container. Allow to cool, then chill in the fridge.

 

 

 

So that's it....

Enjoy!!!

Lets stay strong guys
Sue

 

Banana Pancakes

Well.....delighted with these this morning.

I've never had any luck with banana pancakes....they either didn't rise very much or tasted too much like banana, these were lovely and fluffy and tasted yummy. Now I like banana but when I'm having a pancake I don't want it to taste like banana....I'm the same with the banana 'ice cream'.....after this I might be tempted to have another go at that now!!

Played around a bit this morning and got these, I used more vanilla than the original recipe.....just had them as a mid morning snack......it was delicious....and I'm freezing the rest for another day.....I got 8 pancakes out of this mix and when I put the recipe through the WW recipe builder 1 serving came out at 1sp. I served mine with Natural yogurt (0sp) and 1 teaspoon Agave Nectar (1sp).....I had some raspberries left in the fridge so used them up too. The recipe says that to reheat the frozen pancakes you should blast them in the microwave for shots of 30 seconds until they are hot enough (it also says they won't be as fluffy as when fresh).

Lets stay stong guys
Sue

x

Ingredients

2 medium bananas (over ripe is fine)
2 eggs
1/8 teaspoon baking powder
1/8 teaspoon salt
1/2 Vanilla Extract
Spray Oil

Method

Put the bananas in a bowl and mash with a fork.

Put the eggs in a separate bowl and briefly whisk to combine the yolk and the white.

Mix in everything else.

Mix in the egg.

Preheat the grill to high.

Spray a small frying pan with oil and bring to a medium heat.

Spoon in 2 tablespoons of the batter mix and allow to cook for two minutes. I use a timer because I ALWAYS underestimate...!! I'm too impatitent)

Take the pan off the heat and put it under the grill for one minute (doing this firms up the top and makes it easier to flip the pancakes over. Leave for 1 minute.

Take out from under the grill and use a fish slice to turn it over, I do this by putting the bottom of the fish slice on top of the pancake and flipping both the pan and the fish slice at the same time, the pancake should end up on top of the under side of the fish slice, gently slide the pancake back into the pan.

Put back on the hob for 2 minutes more.

Slide the finished pancake onto a piece of baking parchment and continue with the rest of the batter.

Serve with your chosen accompaniment (adding the appropriate sp)

If freezing, turn the finished pancakes onto a sheet of baking parchment and allow to cool. Then put the pancakes into a container seperated by a fresh piece of baking parchment.

To reheat blast the pancakes in a microwave for 30 second shots until hot enough.

Crayfish Omelette

Well that was a bit of a surprise!!!

I bought some crayfish the other day to go with the vegetable couscous I fancied as I was wandering around Tesco (ended up having the veg couscous with feta)....and when I checked the fridge this morning the best by date was today....uh oh....had to think of how to use them up....so did my standby omelette for breakfast. Normally hubby does brunch for us both on a weekend but this morning he fancied a fry up....can't fault him....so I was searching for inspiration...didn't expect to find it in a packet of crayfish tails....I usually have them in a salad or with veg couscous.

So I peeled a few cherry tomatoes and chopped a tiny bit of red onion to go with them and mixed them into some Two Chicks Egg White......

I use one of these to mke my omelettes in the microwave because I don't have to use any oil at all and its so quick and easy....I got mine in my WW meeting

So....a 30 sec blast in the microwave...a stir and then another 30 sec blast....another stir and a 20 sec blast and my omelette was done...I served it seasoned with salt and black pepper with two slices of WW malted Danish spread with Quark  ....yummy

Just a word about Butterbuds as well....these are a great substitution in dishes. Its marketed as a butter substitute but if you are looking for something to spread on your crumpets this isn't the product I would recommend....what I would recommend it for is to use in dishes where you want to remove some of the fat content but retain a bit of a creamy flavour....I use them all the time in my omelettes. I also use them in other dishes which require eggs for example when I make a quiche I substitute some of the egg for egg white and add a butterbud or two or if I want to remove some of the butter from a recipe I will think about substituting Butterbuds and if I just want to add a glossy shine to my steamed veg I'll dissolve a couple in hot water and drizzle them over. I make a judgement for each new recipe I find. They can be purchased in different packages on the internet (and I think I might have seen them on Lakelands website so they may be in their stores too, can't be sure of that though) I buy them in these sachets.

So when I put this through the Recipe Builder in WW the crayfish came out as 0sp although when I pointed them on my WW calculator prior to doing my omelette 60g came out at 1sp....will be checking with my WW leader....so the only points were in 1 1/2 slices of WW malted Danish bread ....2sp....result!! But to be fair even if the crayfish are pointed at 1sp its still a winner.
Going to use the other half of the pack tomorrow and will probably add some spices....going to google what will go well with them later...will post the result.