All posts filed under: Spreads & sauces

Lemon curd waffles + lemon curd recipe

In a few of my previous posts I’ve put up pictures and recipes that feature lemon curd, like the lemon curd, meringue and raspberry cupcakes featured in my wedding post, but with no recipe for it. Here is that recipe. It is the only recipe for lemon curd you will ever need because itΒ is amazing and once you’ve made it I know you’ll feel the same. The curd is smooth, sweet and deliciously tangy and I love it on just about anything! You can spread it on some soft bread or use it as a topping for cakes and cupcakes or as a filling. The lemon curd recipe makes a fairly big amount but it does store well in the fridge. If you’re worried, just half the recipe. A simple but very yummy way to use the curd is to put it on some waffles. This particular post is a great example on how you can make something so damn good but really easily once you have curd. You don’t need to make the waffles, …

Fresh basil pesto

Don’t you just love how pesto is so green and vibrant? I certainly do. I also love how tasty and versatile it is – spread it on your toast, mix it with pasta, use it as a pizza sauce – anything that goes with basil goes with pesto. However, there is something I’ve noticed about pesto recipes, they all make aΒ huge amount. Pesto is, as I said, very tasty, but it goes rancid so you would have to put it on everything to use it up! This recipe I am giving you makes the perfect amount, a small pot. It will satisfy your pesto cravings without needing to make a huge jar, which, just between you and me, you know you’re not going to finish. This small pot or small tub is the perfect amount to use in recipes. I’m going to be perfectly honest with you here, if you haven’t made pesto before because of the work you think it involves, then you’ve been grossly misinformed. This family recipe uses basil (obviously), parmesan cheese, …

Vegan nutella

Today I’m bringing you lovely folks a healthier version on nutella that tastes so amazing. It’s rich, chocolatey, smooth and beautifully hazelnut-y and best of all, it’s super easy to make! With only four ingredients,Β hazelnuts, cocoa powder, powdered sugar and coconut oil, this nutella only requires some roasting and blitzing in a food processor. You’ll have freshly made nutella in under 20 minutes!! It’s hard to believe something so simple could be so damn delicious and addictive. I know people that can go through a whole jar without even realising. This is a really great spread to keep, you can add it to pies, cheesecakes, brownies, breads, cakes, cupcakes, muffins, and the list just goes on. You can definitely taste the freshly roasted hazelnuts and no doubt you’ll be able to brag to your friends about your amazing nutella. It lasts 2 weeks in the fridge, but honestly, there isn’t going to be any by 2 weeks. This recipe makes one small jar, so if you’re a nutella fanatic, double the recipe. This recipe calls …

Homemade butter

If you had asked me to make butter last week, I would have told you a. I don’t have a butter churner b. I don’t even know where you get a butter churner from and c. I don’t even really know what a butter churner is. But I come to you fine people with some wonderful news! All you need to make butter is a bowl, some pure pouring cream and an electric beater. I’m sure you’re reading this and feeling pretty skeptical but I promise you that making butter is probably one of the most simple things to do. You can definitely taste the freshness and creaminess in making your own butter and I would strongly recommend it if you can get your hands on some cheap cream. Butter also has a lot options for flavouring, such as sea salt, herbs, and if you’re feeling fancy, some oven roasted garlic to smear on some toasted focaccia. First, pour some cream into a large bowl and start beating. I used half a carton (I think). …