Honey Lemon Curd

Delicious lemon curd (honey sweetened!) - cookieandkate.com

I’m feeling a little on edge today, quite literally. We’re teetering on the brink of spring (cloudy, windy 68 degrees, and I can’t stop sneezing!). My deadline for cookbook production is coming right up. The suspense of closure is getting to me, and I spend too much time daydreaming how I’m going to use my newfound free time.

I think I’ll go to India for a month to become certified in yoga. Just putting that out into the universe.

honey-sweetened curd recipe

This lemon curd is perfect for this moment in time, as citrus is still in season and bright colors start popping up around us. It’s tart, but sweet, with extra flavor since it’s sweetened with honey instead of plain sugar. It’s a seasonal treat that stores well in the freezer for later, in case you want to bottle it up and savor it over time.

This curd is both simple and fun to make, with no straining required thanks to the preparation and cooking method. It goes through several distinct phases on its way to becoming so utterly creamy. I can imagine that it would be fun to make with kids around to watch as the lumpy, curdled-looking mixture slowly smooths into luxurious gold liquid, and finally, right at the brink of boiling—it magically condenses into the most perfect curd you’ve ever seen.

Continue to the recipe…

The post Honey Lemon Curd appeared first on Cookie and Kate.

What Fergal’s Mum Made…

mushrooms with butter beans

Back in January we had one of my wine making friends, Tobes, and his girlfriend, Anna, come to stay.

Fergal was instantly smitten with Anna, because she arrived on a train. Then she offered to take him on a walk to our dam.

This really sealed the deal because apart from listening to music and eating dark chocolate, there aren’t many things Fergal loves more than throwing rocks in the dam.

When they got back I was cooking dinner and Anna was looking through my cookbook collection and picked out a copy of my print book 5 Ingredients 10 Minutes.

Fergal sat next to her at the kitchen bench as she flicked through the book, showing him pictures and telling him ‘Your mum made a cook book‘.

It’s funny to observe what sticks in the mind of a 2.5 year old.

Now, 2 months later, when Fergal sees my book on the book shelf, he always says ‘Your mum made a cookbook‘.

It still makes me smile.

Anyway speaking of said cookbook, since it was originally published in March, I thought I’d share a recipe from the book to celebrate my book’s ‘birthday’.

These mushrooms with butter beans came to mind because one of my dear friends, Mitch, always tells me they’re his favourite quick meal whenever I see him. (Which unfortunately isn’t that often given he lives in Sydney).

If you’d like to find out more about the book that Fergal’s mum made go to:
www.5ingredients10minutes.com


mushrooms with butter beans

Mushrooms with Butter Beans

Mushrooms are one of my favourite veg. And I agree with Mitch, it’s hard to believe that such a simple meal could be so tasty. I’ve used portabello mushrooms but large field or pretty much any other mushrooms would be equally delicious.

enough for 2
Takes: 15 minutes
2-3 medium portabello mushrooms
1 can butter beans (400g/14oz), drained
2 tablespoons butter
squeeze lemon
2-3 tablespoons chopped parsley (optional)

1. Heat a medium frying pan on a high heat with 3 tablespoons extra virgin olive oil.

2. Add mushrooms and fry, stirring occasionally until the mushrooms are brown and softened.

3. Add beans and butter and cook until heated through.

4. Remove from the heat. Taste and season with lemon juice, salt and pepper.

5. Serve scattered with parsley (if using).

Variations

vegan – skip the butter and use olive oil instead.

carnivore – feel free to fry a few rashers of bacon in the frying pan first then cook the mushrooms. Or you could try serving with pan fried chicken or pork.

carb lovers / more substantial
– toss in cooked pasta.

paleo (gluten, grain + dairy-free) – replace butter beans with roast sweet potato.

more veg – serve with a green salad on the side. Or toss in a whole bunch of flat leaf parsley that’s been roughly chopped.

Big love
(from a newborn baby induced trip to sleep deprivation city),
Jules x

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Mediterranean Roasted Sweet Potato & Farro Salad

Mediterranean sweet potato farro salad recipe with kale, fresh mint and hazelnuts - cookieandkate.com

This post is brought to you by Blue Apron.

Sometimes, I like to imagine that I live a more glamorous food blogger existence. One in which lunch is more than a hodgepodge of cookbook leftovers, and I make myself proper dinners every night. This all takes place in my lovely, subway-tiled, self-cleaning kitchen (a girl can dream!).

My reality is far different. I’ve been intensely focused on photographing the breakfast chapter for my cookbook, so I have been living in yoga pants and surviving on scones lately. My dining table has moved to the middle of my living room, and a tripod now stands where my coffee table usually goes. Everything is a mess.

Blue apron salad ingredients

With impeccable timing, Blue Apron offered to send me three meal’s worth of ingredients (two portions each), complete with simple instructions on how to make them. They basically fed me a proper lunch for the first time in a week. It was amazing. I could have cried.

When life gets super busy, it’s so easy for healthy meals to fall by the wayside. Good dinners are more than just fuel—they’re a time to rest, recharge and connect with friends and family. They’re important, and they don’t make themselves.

Continue to the recipe…

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