As promised, here is the curd recipe. This is perfect for scones, toast, just to eat, or for an unusual twist on the filling typically used in those little fruit tarts. If bergamots are not available to you, you could always use lemon, Seville orange, sweet types of orange (cut the sugar a bit though), lime, pomello, grapefruit or any other citrus. Enjoy! 9 ounces freshly squeezed bergamot juice 2 tablespoons finely grated zest 1 1/2 cups sugar 6 eggs 1/4 teaspoon kosher salt 12 tablespoons butter, cut into 1 tablespoon bits Whisk all but butter into a saucepan. Begin to heat over medium low heat and add all the butter. Whisking periodically, cook until the whisk marks stay in the curd. Pack into sterilised jars (or you can just put this in a jar and put it in the fridge, if you don't want to can it) and process 15 minutes. Makes about 3 cups.
You are trying. That's the first step in the process.
ReplyDeleteThanks, Mary. I've been trying to eliminate food waste for quite some time, but this is the first time I've made myself accountable for it in my own blog. It's a good step, as it makes me more aware of what I'm doing.
ReplyDeleteone of these days you'll suprise yourself and not have anything....like I did this week :)
ReplyDeleteKolfinna, congrats on having no waste this week!
ReplyDeleteI had a good run for a month or so when I didn't waste a single bit of food, and then... well, I don't really know what happened, but I need to get it under control!
You are definitely on the right track! Although it can be frustrating, you are wasting so much less than most households!
ReplyDeleteThanks, Alea! I try to remind myself of that too!
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