Cherry Chocolate Chip Blondies
Bars and cookies, Desserts, Paleo
•1/4 cup coconut oil •1/2 cup coconut sugar •1 large egg •1 tsp vanilla •1.5 cups almond meal •2 T arrowroot starch •2 T coconut flour •Pinch salt •1/4 Tsp…
This week in England has been so hugely relaxing and happy! Usually when I travel I’m all about finding the local food hotspots but this is a different kind of trip. In London there will always be one hotspot that trumps the rest… my parents’ gorgeous house.
Much as I love eating out, there is a huge place in my heart for long, family meals around the big kitchen table. And so, that is the thing that filled most of my time here.
Throughout my life, my Mum and I have spent hours cooking together, she taught me to cook. We’ve hosted lots of events together cooking things up in her kitchen; family gatherings, dinner parties, birthdays, I love kitchen time with her. Two summers ago we even had the great (!) idea to make individual desserts for all the guests at Jared’s and my wedding… 250 desserts later I was glad we’re only doing that once. But we love it, so this week we’ve spent lots of time right here in the kitchen creating. In between work spells my Dad would pop in and make suggestions, which you know makes me so happy 😉 I love to try and ‘clean up’ anything anyone is happy to have me clean up! A few of his favourites were on the clean up list this week but the one we’ve consumed the most of… Lemon curd. We trialled a few recipes and at breakfast this morning we did a blind testing and settled on our favorite. Here it is. Straight off a spoon is a very legitimate way to eat it, we also ate it on pancakes, on chocolate ice cream, on hobnobs, on toasts, on lemon muffins… I think it would make a great cake filling too, maybe with a lemon coconut cream frosting, we might have to try that…
Zest and juice of one large lemon or two small ones
1/3 cup raw honey
1/4 cup coconut oil
Over a medium heat, bring a pan of water to a simmer and set a heat proof glass bowl over it. You don’t want it touching the water just sitting over the top close to the water.
In one bowl mix the zest and the honey together, in another bowl gently whisk the juice into the eggs. Now add the egg mix to the honey mix and combine well. Take 1/4 cup coconut oil that has set hard in the fridge and with a fork add it, in small pieces to the mixture. Poor everything into the glass bowl and find the patience to watch paint dry lemon curd form for the next 20 mins. You need to stir consistently. Consistently. If you don’t you’ll have lemon scrambled eggs. You don’t want that, so keep stirring. Somewhere between about 5 and 10 mins you’ll wonder if anything is happening. Keep going. Make sure your water is just boiling and that your pan is less than an inch away from the water, them just keep stirring. Mine started to thicken just after 10 mins and I kept stirring another 8-10 mins until it was about as thick as yogurt. Now set the bowl in the fridge to thicken the rest of the way. Transfer to a glass jar and keep in the fridge. It goes really well on the lemon paleo muffins I posted past week, we’re all eating that combo as I type, we highly recommend it!
Jared and I love seeing the things you make (really!) so hashtag us with #thewholefooddiary if you make anything and we’ll smile and probably wish we were with you eating it! 😉
We love a good waffle over here in the Neusch house! Sweet and savory, breakfast and dinner… there’s not really a bad time for that crispy sweet, syrup laden mouthful….
As a child, apple crumble was my favorite dessert. Especially when you climbed the tree yourself and picked the apples and then crumble on your plate piping hot and…
INGREDIENTS 3 egg yolks 1/2 clove garlic 1/2 tsp chipotle powder 1/2T maple (optional) 1/2T dijon Juice half lemon 3 tablespoons roasted red peppers S and P 2/3 cup avocado…
With one of us American and one English, we joke about what accent our kids will have. English. I’m convinced. I will coach them. Waa-ter. Boot. Rubbish. That said, there…