This recipe is easy enough to do while making dinner. It uses the complete egg without needing to separate the white from the yolk, or find a way of using up the whites.

Ingredients

• 1 cup Sugar
• 3 Eggs
• 1 tablespoon Lemon Zest
• ½ cup Lemon Juice
• 50g Butter, softened, chopped into small pieces

Method

1. Beat the eggs and sugar together.
2. Beat in juice and zest.
3. Beat in the butter. It will lumpy. don't try to make it smooth.
4. Microwave on high for up to 8 minutes, until sufficiently thick, whisking every 2 minutes.
5. Pour into hot clean jars and seal immediately.

Note: I doubled the recipe to get the 3 jars showing in the photo.

After making this I saw a recipe suggesting creaming the butter and sugar first, then adding the zest, eggs, and juice, to make the curd very smooth. I'll try it on my next batch.

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Ingredients

• 3-4 medium courgettes (aka zucchini), coarsely grated
• 4 eggs
• ¼ cup flour
• 1 small onion, finely chopped
• 1 teaspoon baking powder
• 1 cup of grated cheese
• 1/4 cup oil
• 2 tomatoes, sliced (optional)
• salt and pepper

Method

1. Beat eggs lightly.
2. Lightly mix in the courgettes, onion, cheese, flour, baking powder, oil, and seasoning (i.e. everything else except the tomatoes).
3. Lightly grease a shallow baking dish.
4. Pour half the mixture into the disk. Add a layer of tomatoes, cover with rest of mixture and decorate top with tomato.
5. Bake 180 degrees for 35 to 40 minutes or until golden brown and firm to touch.

Serve warm. Nice with relish.

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This recipe comes from my father's recipe book. He was a chef in the army, hence the quantity it makes.

Ingredients

• 35lb Apples, peeled, cored and sliced
• 3¼lb Suet (chopped fine)
• 8lb Bread crumbs or cake crumbs
• 4lb Sugar
• 18 Lemons, juiced and zested
• 2oz Cinnamon
• Butter for greasing the pans

Method

1. Mix together the chopped suet, crumbs, lemon zest, sugar, cinnamon.
2. Butter the pie dishes and fill with alternating layers of apple slices and the crumb mixture, with a sprinkle of lemon juice on each layer. Finish with a crumb mixture.
3. Cover the top with apple peelings.
4. Bake for 1 hour in a moderate oven then remove the peelings and cook until nicely browned.

This was a stunning success at my tree-trimming party yesterday. It's from Recipes+ magazine.

Ingredients

• 1 large brie (about 20cm diameter)
• ½ cup unsalted mixed nuts (e.g. brazil, almond, cashew)
• 1 cup mixed dried tropical fruits cut into small pieces(e.g. mango, ginger, pineapple)
• 1 cup sugar
• ½ cup cold water

Method

1. Place brie on serving platter. Decorate top with nuts and dried fruit.
2. Put water and sugar into a heavy-based saucepan over a moderate heat.
3. Allow the syrup to come to a boil. Do not stir, just swirl the pan to distribute the heat.
4. Cook until toffee is a golden brown, rocking pan to distribute colour.
5. Immediately pour toffee over the decorated brie.
6. Allow the toffee to harden for a few minutes before serving.

Serve with crackers.

I intend to try a scaled down version with a smaller brie.