[GrannieAnnie]

For Emma!

http://www.allotment-garden.org/food/fruit-curds.php

http://www.allotment-garden.org/recipe/?s=lemon+curd

Lots of ideas here, but need to scroll down a bit for lemon curd recipe!

[Mrs Bee]

You are most welcome Grannie.

I think you are brave making gnocchi. I have had several goes and mine all turn out heavy.
So I have given up on those for the moment.

[GrannieAnnie]

You are most welcome Grannie.

I think you are brave making gnocchi. I have had several goes and mine all turn out heavy.
So I have given up on those for the moment.

LOL, mine are a bit like tiny bricks too, but not bad fried in frylight!  LOL

The reason I decided to make them, was that all these potatoes our friend Tony got for us were going a bit soft, and I hate waste, plus the other day, he bought another carrier bag full! 

We don't eat many potatoes now, with trying to lose weight, so I weighed out 10lbs of them!   YES, 10lbs! lol which was perhaps not a good idea it being my first time!   

[Mrs Bee]

 10lbs of potato gnocchi! Oo err that is a lot.

Potato cakes freeze well as do potato scones. Or potato  waffles or oven chips. Not that those will help you with the weight lose though.

Still, at least if the lemon curd is in the freezer that is one temptation out of the way.

[devonbarmygardener]

For Emma!

http://www.allotment-garden.org/food/fruit-curds.php

http://www.allotment-garden.org/recipe/?s=lemon+curd

Lots of ideas here, but need to scroll down a bit for lemon curd recipe!

Thankyou!
But I'm waaaay to paranoid about eggs to make it I think!

[Mrs Bee]

You can get pasteurised eggs if you are that worried about the eggs.

I have a really easy microwave recipe for lemon curd if you would like it. It gets hotter than making it over simmering water. Then if you cool and freeze it straight away it should calms your fears.

It really is so much more delicious than the commercial stuff. It is buttery and sharp and gorgeous.

I can give you my recipe for lemon curd scones to go with the lemon curd too.

[surbie100]

You are most welcome Grannie.

I think you are brave making gnocchi. I have had several goes and mine all turn out heavy.
So I have given up on those for the moment.

Ricotta gnocchi are lovely - the lighter cousins of the spud-based ones. This recipe's pretty good: http://www.bbcgoodfood.com/recipes/461631/spinach-and-ricotta-gnocchi

And I second the h/m curd being better than even the most lavish of commercial ones. It's fabulous stuff.

[GrannieAnnie]

For Emma!

http://www.allotment-garden.org/food/fruit-curds.php

http://www.allotment-garden.org/recipe/?s=lemon+curd

Lots of ideas here, but need to scroll down a bit for lemon curd recipe!

Thankyou!
But I'm waaaay to paranoid about eggs to make it I think!

I do know how you feel about it Emma, but if it is frozen in small batches.......   and when I give some to Hazel in the village, she is nearly 81, keeps the curd in the pantry and is still alive and kicking (apart from the leg that doesn't work! LOL)

[Mrs Bee]

You are most welcome Grannie.

I think you are brave making gnocchi. I have had several goes and mine all turn out heavy.
So I have given up on those for the moment.

Ricotta gnocchi are lovely - the lighter cousins of the spud-based ones. This recipe's pretty good: http://www.bbcgoodfood.com/recipes/461631/spinach-and-ricotta-gnocchi

And I second the h/m curd being better than even the most lavish of commercial ones. It's fabulous stuff.

Thanks for that link. I have   printed it out and put it in my 'to try folder'. I have got some ricotta in the fridge but that is earmarked for some rum and raisin cheesecakes.

[devonbarmygardener]

For Emma!

http://www.allotment-garden.org/food/fruit-curds.php

http://www.allotment-garden.org/recipe/?s=lemon+curd

Lots of ideas here, but need to scroll down a bit for lemon curd recipe!

Thankyou!
But I'm waaaay to paranoid about eggs to make it I think!

I do know how you feel about it Emma, but if it is frozen in small batches.......   and when I give some to Hazel in the village, she is nearly 81, keeps the curd in the pantry and is still alive and kicking (apart from the leg that doesn't work! LOL)

It's total paranoia I know!! 

[tosca100]

But....it's cooking he eggs that makes the curd thicken so they should be safe as long as you use in small batches from the freezer and all the pots are sterilised. It's such a treat. I'm not sure why it has to be kept in the fridge anyway, the acid and sugar should be enough to keep it for a while.

[snowdrops]

Could you hot bath bottle it? That's what the commercial producers do don't they?

[Mrs Bee]

Could you hot bath bottle it? That's what the commercial producers do don't they?

The commercial producers use pasteurised eggs as well.

[snowdrops]

Yes of course I hadn't thought of that

[Mrs Bee]

Yes of course I hadn't thought of that

I only know  because of a conversation I had with one of the managers at the cash and carry I use.

I was quizzing him on the cream cheese and we got talking about preserving and that I don't sell curds because of the eggs and my not wanting to fall foul of elf and safety.
He pointed me in the direction of their pasteurised eggs. He told me about the commercial lemon curd using them.

Still not making them to sell though.
I did see someone selling them when I picked up Christmas  turkeys. There was a blackcurrant and mint one which was very tasty. But at £5 a small pot, I decided to make my own.