NEED TO KNOW
|Type of dish||Jams and preserves|
|Cooking time||<30 min|
|Serves/makes||Enough for four|
With the tart lemon curd and these fluffy gluten-free pancakes, this is the perfect winter treat.
WHOLE EGG LEMON CURD
1 lemon, zest and juice
1 lime, zest and juice
1 small orange, zest and juice - or any combination of all three to make 1 cup of juice
85g butter, cubed
1 cup sugar
3 free range or organic eggs
A pinch of salt
Simmer the zest, juice and sugar together in a medium saucepan until sugar has dissolved.
Add the butter and stir until melted.
Remove from the heat and cool for 7-10 minutes.
Beat the eggs together with the salt, using a fork so that they do not become frothy. Beat into the citrus and butter mixture.
Return pan to the heat and bring to a simmer, stirring continuously until thick. Strain through a mesh sieve to remove any egg threads.
Pour into a sterile glass container with an airtight lid and store in the fridge.
BRENDA FAWDON'S BUCKWHEAT PANCAKES
|6 free-range or organic eggs, separated|
|1/3 cup Rapadura sugar|
|2 cups buckwheat flour|
|1/2 teaspoon salt|
|2 cups organic milk|
|Butter or coconut oil for cooking|
Beat the egg whites with an electric mixer, gradually adding in the Rapadura as you would for a meringue until all incorporated.
Make a rough batter with the buckwheat flour, the salt and the milk.
Gently fold the two mixtures together.
Fry large spoonfuls in butter and serve hot from the pan.
- Sunday Star Times
Ratings & Reviews
If you had to, which would you give up for a week?Related story: The best chocolate recipes ever