I’ve shared with you my recipe guide on How to Make Lemon Curd and now it’s finally time to use it in baking. My Baked Lemon Curd Cheesecake is as good as it sounds (if you are a fan of lemon curd and cheesecakes that is) 🙂 It’s quick and easy to make and it is a perfect dessert for any occasion, although personally I don’t need one to bake it!
Lemon Curd is by far one of my favourite breakfast spreads. I love its tangy sweetness on my toast in the morning or as a filling for pancakes – it’s pure heaven. The best thing about it is that it’s super quick and easy to make. All it takes is 4 ingredients and under half an hour of your time. Once you’ve tried this homemade delight you will never go back to shop bought version. Knowing exactly what’s in it has got to be a good thing too! How to make lemon curd you ask? Well, read on!
Today’s recipe is an oldie but definitely a goodie – Spaghetti Bolognese or rather Ragù Bolognese! It is by all means my boys’ favourite dinner EVER and something tells me our family isn’t the only one. 🙂 It might not be 100% authentic Italian recipe, however it’s based on one and the end product taste simply amazing! I’ve also adapted the cooking method for my new Instant Pot hence Instant Pot Ragù Bolognese. You will find the original (on the hob) method here as well.
And here we are in 2018! Happy New Year to all of you my lovely readers! Hope you’ve all had wonderful Christmas and are rested and ready to face 2018!
It’s really good to be back after couple of weeks of festive radio silence which was really badly needed to allow some reflection, self-care and most of all quality family time. But now it’s time for a come back and what a better way than with a little summary of Top 10 Recipes of 2017 on Jo’s Kitchen Larder.
I simply can’t imagine December without mince pie or two (or more like a dozen)! They are my guilty treats responsible for a roll or two added to my midriff by the time the New Year is here full of dietary resolutions. 😉 As much as I love regular mince pies, this year I decided to tinker with the pastry to see whether there is a room for improvement and that resulted in my Melt In Your Mouth Almondy Mince Pies!
Brussels Sprouts! You either love them or hate them, very much like good old Marmite! I’m definitely in “love them” camp but more so since I’ve started roasting these little fellows. Difference in flavour is really big plus flavour enhancement possibilities endless. And who likes watery, bland and flavourless sprouts anyway? Well, not me and you won’t find them here. Instead I present you Roasted Brussels Sprouts with Parmesan & Garlic!
Are you the one hosting Christmas Dinner this year? Are you the organised type or “last minute panic” kind of person? Whatever your pre Christmas Dinner worries are, lovely people from HelloFresh got you covered this year with their Ultimate Christmas Dinner Guide.
I’ve had my eye on Instant Pot for months before I decided to buy it. It always looked too good to be true and as I was doing perfectly fine without one I resisted the temptation. Until July that is when I decided to take a plunge and ordered myself one. The beast of a machine arrived and I never looked back! In my opinion it is worth having one for steaming veg alone but this post is by no means a review of this wonderful piece of kit but a recipe one instead. 🙂 The Instant Pot Ginger Spiced Beetroot Soup recipe which can be prepared either using Instant Pot or traditionally on the hob. Whichever way you use, you won’t be disappointed.
Today’s recipe is really special to me as it comes from my mum who has been making it for years and now it’s become my specialty too. This Celeriac Veggie Loaf is one of those dishes loved by meat eaters and vegetarians alike. None of the meat eaters ever believe me when I say that there is not a trace of meat in sight! Despite that, it is extremely rich and satisfying dish which is oh so tasty and good for you too!