Peach Curd - Persikocurd

PEACH CURD

Persikocurd

2 jars, each approx 1.6 cups

2 gelatin sheets

or 1 teaspoon gelatin powder

6 egg yolks

1.6 cup peach puré

0.8 cup sugar

fresh juice from 1 lemon

5.3 oz room-tempered butter

Soak the gelatin sheets in cold water for 5 minutes. Whisk the egg yolks in a bowl. Bring peach puré, sugar and lemon juice to a boil. Pour this mixture over the egg yolks, pour back into the saucepan and heat until the creme thickens.

Squeeze out excess liquid from the gelatin, or do as you normally do with the powder, together with butter. Stir until you have a smooth curd. Pour it up in warm jars and seal with the lids when cooled slightly.

Enjoy!

Bella

Apple Mustard - Äppelsenap

APPLE MUSTARD

Äppelsenap

1.2 cups

0.2 cup brown mustard seeds

0.2 cup yellow mustard seeds

0.6 cup water

0.2 cup rapeseed oil

2 tablespoons cane sugar

1 tablespoon apple cider vinegar

½ teaspoon salt

2 tablespoons applesauce

Bring water to a boil and pour in the mustard seeds. Remove from heat and allow to cool completely. Mix the seeds until smooth. Add oil, sugar, vinegar and salt. Flavor to taste with applesauce.

Pour in a jar, seal with the lid and store cold for at least 2 days before using.

Enjoy!

Bella

Mango Curd

MANGO CURD

1.2 cup

1.1 lbs frozen, thawed mango

0.2 cup sugar

3 tablespoons fresh lime juice

4 egg yolks

3½ oz butter

Mix the mango until smooth and pour in a saucepan together with sugar and lime juice. Bring to a boil. Add egg yolks and simmer while stirring until it thickens. Be careful and do not let it boil. Remove from heat and beat in the butter in pieces. Allow to cool.

Pour in an absolutely clean glass jar and store in the fridge.

Enjoy!

Bella

Peach Curd - Persikocurd

PEACH CURD

Persikocurd

2 cans, approx 1.6 cups in each

2 gelatin sheets

or 1 teaspoon gelatin powder

6 egg yolks

1.6 cup peach puré (I'm sure 

you can find it somewhere if

you don't make it yourself,

among the baby food perhaps)

0.8 cup sugar

fresh juice from 1 lemon

8.8 oz room-tempered butter

Soak the gelatin in cold water for 5 minutes, or do as you normally do with the powder. Bring peach puré, sugar and lemon juice to a boil and pour it over the beaten egg yolks. Pour everything back into the saucepan and heat until the creme thickens.

Squeeze out excess liquid from the gelatin and stir them into the creme together with the butter. Stir to a smooth curd and pour into warm glass jars. 

Enjoy!

Bella

Stilton Creme - Stiltonkräm

STILTON CREME

Stiltonkräm

Serves 8

10.6 oz Stilton cheese

0.8 cup Turkish yogurt

½ cup finely diced, dried figs

½ cup split walnuts

Decoration:

fresh figs

Mash together cheese and yogurt and stir in fruit and walnuts. Put in a bowl and decorate with fresh figs.

Enjoy!

Bella

Raspberry Curd - Halloncurd

RASPBERRY CURD

Halloncurd

Makes approx 1.2 cups

1 lb frozen, thawed raspberries

2 tablespoons fresh lemon juice

0.4 cup sugar

3½ oz butter

2 eggs

1 egg yolk

Bring the raspberries to a boil with lemon juice and sugar. Cover with a lid and simmer slowly for 15 minutes. Strain through a fine-meshed sieve to remove the seeds, then bring to a boil in a saucepan, adding the butter in pieces. 

Beat eggs and egg yolk in a bowl, remove the saucepan from heat and stir the egg mixture into it. Simmer while stirring until it thickens. Be careful not to let it boil.

Allow to cool, then pour in a clean jar and store in the fridge.

Enjoy!

Bella

Cold Béarnaise Crème - Kall béarnaisekräm

COLD BÉARNAISE CRÈME

Kall béarnaisekräm

Serves 6

1 egg

1½ tablespoon apple cider vinegar

2 teaspoons French mustard

0.6 cup oil

1½ tablespoon chopped tarragon

0.8 cup creme fraiche

salt, pepper

Put egg, vinegar, mustard and oil in a bowl and mix (use a hand mixer) until you have a mayonnaise. Mix with chopped tarragon and creme fraiche and flavor to taste with salt and pepper. 

This cold sauce tastes like Béarnaise but it doesn't turn into a pudding when you keep it in the fridge.

Enjoy!

Bella

Cheddar Crème - Cheddarkräm

CHEDDAR CRÈME

Cheddarkräm

Approx 2.4 cups

5 oz oven-baked or boiled ham

7 oz cottage cheese

0.4 cup Kesella

2 teaspoons coarse, sweet mustard

1.2 cups roughly grated Cheddar cheese

0.2 cup chopped parsley

salt

Finely dice the ham. Stir cottage cheese, Kesella, mustard, cheese and chopped parsley and turn the ham into the mixture. Flavor to taste with salt.

Enjoy!

Bella