Fruit Curd RecipesFruit Curd Recipes2 years ago in Culinary Arts More Like This
Note: The following recipe will produce roughly 450g-500g of curd. If you aren't sure about your jar or container, measure out a pint of water and use it to fill your jar; that's roughly the volume the recipe will produce. If you only have a small jar you can half the ingredients to make half the amount (reduce cooking times by about 1/4). If you don't want to keep the curd for long then you can just place it in a bowl to chill. Curd lasts for about 4 weeks in the fridge.
The following recipe is for a simple lemon curd, ingredients you can substitute for other types of curd are listed below.
At least one lemon's zest (about a tbsp.)
150ml lemon juice
2 eggs, beaten
Mix the sugar, lemon zest and juice in a double boiler (or a saucepan suspended over a boiling pan of water).
Boil the water in the double boiler and heat the mixture for about 10 minutes, stiring constantly.
Stir in the butter until it melts. The mixture should
Chocolate Cake RecipeChocolate Cake Recipe3 years ago in Artisan Crafts More Like This
The Chocolate Cake With Excessively Thick Icing
Two 9 inch cake tins with removable bases
2 circles of greaseproof paper the size of your baking tins' bases
A large pan of water and a smaller pan (feel free to use a double boiler instead if you own one)
At least two mixing bowls
Whisk (normal or electric, a hand cranked one won't work!)
250g Margarine or Butter (suitable for baking)
200g Plain flour
50g Cocoa Powder
250g Caster Sugar
4 tsp. Baking Powder/Soda
2 tbsp. hot water
125g Butter or Margarine (only solid butter will do, no spreads or shortenings)
50-100g of cocoa powder (to taste)
50-100g icing sugar or white caster sugar (to taste)
156ml whipping cream
200g Dark Chocolate
Preheat the oven to 180 degrees C.
Grease the tins and place the greaseproof paper on the base of each.
Chop up the butter or margarine (for the sponge) and plac
Custard Slice RecipeCustard Slice Recipe3 years ago in Artisan Crafts More Like This
Note: Since I didn't come up with it myself (and the source is far
more helpful than anything I could put up here) I will simply link to the
custard recipe here.
A 400g pack of ready to roll puff pastry
150g of icing sugar
2 tbsp cold water
360g of confectioner's custard (the recipe to which is linked at the top of the
page). See the instructions for when to prepare it.
Preheat your oven to the temperature indicated on the pastry's pack (most likely 220
Sprinkle some flour around and roll the pastry until it's about half a centimetre
Cut shapes out of the pastry. Rectangles or squares are the most efficient and
tradition, but feel free to use any shape from stars to scalene triangles