I have been asked about Foster Dog and am pleased to say that he is settled and loved. They have been working hard at socialising him and he is responding much better now to other dogs. We are so pleased for him as he is such a loving dog.
I I thought I would cost out the lemon curd I made the other day. I made 7lb of lemon curd.
12 unwaxed lemons.......£2.80
1lb unsalted butter..........£1.80
2&half lb sugar.............£1.30 all ingredients bought from Lidl
1 dozen free range eggs ( must be fresh) these cost me nothing, but I sell them at £2.40 per dozen, so I will cost them in to help anyone who doesn't keep chickens.
Total.....£8.30. which works out as £1.18 a 1lb
I don't think this is bad for a seriously good quality product, which tastes heavenly.
Lemon curd on toast is about as good as it gets , though lemon curd tarts are popular, but probably our favourite here is lemon sponge pudding made in the microwave.
Lemon Sponge pudding - grease a pudding basin with butter and put 4 tablespoons of lemon curd in the bottom.
In another bowl make a sponge mix with 6oz Self Raising flour; 4oz margarine; 4oz Sugar and two eggs (if you have a lemon grate the rind into the mix and the juice from the lemon - but you can do without this if you want) If no lemon juice, add two tablespoons milk.
Spoon the mixture on top of the lemon curd. loosely place a circle of paper on top and microwave the pud for 5 minutes. Done !
I shall be cooking fish tonight. As I said in a previous post D. Is keen on sea fishing and we make frequent trips to Looe in Cornwall where he fishes with a group of like-minded friends. My favourite way to cook fish is in crumbs which I make with (Lidl) cornflakes ( either in the food processor or in a plastic bag crushed with a rolling pin). Dip fish into flour, then beaten egg, then the crumbs and fry in a small amount of oil. If you are gluten intolerant you can use cornflour instead of flour.
If you have young people who say they don't like fish, try cutting the fish into strips before coating and frying as above. serve with bowls of mayo or a favourite sauce and call them Cougons (don't mention the word fish !)
The fish I cook this way are Pollack, Whiting, Cod (rarely) and , my favourite, Ling.
Started cutting out my new sewing projects last night.. What a treat !!
That's all for now