Lemony Curdy

Great sour taste for lemon lovers, ideal to spread on bread

Lemon Curd
Ingredients
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

Directions

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes.

Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted.

Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools.

Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

Makes 1 1/2 cups (360 ml).

Creamless Choco Mousse

This is an old 1980ish recipe from Gabriel Gate, a French born Australian chef. I found it online, tried it and it works.

CHOCOLATE MOUSSE W/O CREAM
Ingredients
200g semi-sweet chocolate (best that you can afford)
6 eggs, separated
1 teasp instant/espresso coffee
1 4 teasp rum (or use Grand Marnier if available)
1 teasp white sugar
Pinch salt

Directions
Break chocolate into pieces and melt in a bowl with 4teasp water. Slowly whisk until smooth. Remove from heat.
To melted chocolate, add 4 egg yolks, coffee, rum and whisk until smooth.
Add salt to 6 egg whites and beat with an electic mixer until fairly firm, add sugar and beat until stiff peaks form.
Gently incorporate a quarter of the egg whites into the chocolate preparation *then* carefully fold in the rest.
Gently spoon the mixture into small souffle/mousse pots and leave to set in the fridge for at least 6 hours.

Morning Oatmeal Cranberry Muffins

X'mas special - This is how I start my day with homemade muffins.

Oatmeal Cranberry Muffins
Ingredients
1 1/4 cups quick cooking oats
1 cup all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup melted butter
1 cup dried cranberries

Directions
Combine oats, flour, sugar, baking powder, and salt.
Mix in milk, egg, and oil; mix just until dry ingredients are moistened.
Fold in cranberries.
Fill greased muffin cups 2/3 full with batter.
Bake at 220 degrees C for 20 to 25 minutes (or until golden brown)