This is one for the breakfast party people. I’m not sure how it would go for preserving. For me, lemon curd is lemon season party food rather than a pantry item. This time of year, with lemons and eggs both in season, is it’s time to shine.
We have a few lemon trees, but my two favourites are the Eureka because it has lemons on it all year round, and this bush lemon propagated from a seed that came up from compost.
I love my kitchen. It has a great big central kitchen bench in the middle of an otherwise very compact space (in a very compact house). I means cooking can be a social activity – several people can chop and stir and roll and fill at once. Kids can sit up at a stool and be involved, and if they play it right get to listen in on adult conversations.
The hollandaise sauce looks so decadent, but it truly takes just 2 minutes to make and has just a teaspoon of butter per serve. It’s a very tasty way to add a bit of protein to the breakfast. I’m harvesting the first of the season’s spinach now.
This was an accidental discovery. I had some friends coming for lunch and I had baked ricotta with salad in my mind. But I’d forgotten that I’d used the ricotta. Oops.
Our blueberry bushes are bearing and the farm up the road is selling bags of blueberry seconds so this is the second in the Muesli Bar Challenge series featuring blueberries.
Ful medames are a traditional breakfast all through North Africa.