Low Fat Lemon Curd – 3 ways

lemon curdLow Fat Lemon Curd 

I have been making this for years. It is simple and contains no butter, making it a low fat alternative. It is beautiful in puddings, on toast or on top of greek yoghurt or straight out of the jar!  So easy to make on the stove top, microwave or the easiest of them all,  the Thermomix.

Ingredients

• Juice of 2 large lemons, strained
• 1/2 cup castor sugar (120 grams)
• 2 large eggs
• 4 tablespoons lemon zest (peel of 1 lemon for Thermomix version)

Preparation – Thermomix

  • Place lemon peel and sugar in bowl 30 seconds/ speed 9. Stop to scrape down the bowl a few times.
  • Add other ingredients into bowl.
  • Insert butterfly and cook  8 minutes/80º/speed 3.
  • Transfer to a container and cover (to prevent a skin from forming), then refrigerate.
  • Makes 1 cup of low fat lemon curd.

Preparation – stove top

  • Place strained lemon juice and sugar in a small saucepan. Heat on low and stir until sugar has dissolved.
  • Lightly beat egg in a medium bowl.
  • Remove lemon syrup from heat and pour slowly into beaten egg while stirring the mixture with a whisk. Continue to whisk by hand for one minute.
  • Return mixture to saucepan; add lemon zest, and heat on low until it thickens — about two minutes.
  • Remove from heat. Transfer to a container and cover (to prevent a skin from forming), then refrigerate.
  • Makes 1 cup of low fat lemon curd.

Preparation – microwave

  • Place strained lemon juice and sugar in a microwave proof jug. Heat on full power for 1 minute stirring to make sure the sugar is dissolved.
  • Lightly beat eggs in a medium bowl.
  • Remove lemon syrup from the microwave and pour slowly into beaten egg while stirring the mixture with a whisk. Continue to whisk by hand for one minute.
  • Return mixture to the jug; add lemon zest, and cook for 1 minute on full power, stir, cook for another minute and stir. The curd should have thickened slightly.
  • Remove from heat. Transfer to a container and cover (to prevent a skin from forming), then refrigerate.
  • Makes 1 cup of low fat lemon curd.

Mini Banana Cakes with Cream Cheese Frosting – Thermomix

 

These lush little cakes are easy to make and so delicious. The cake and frosting can be prepared in a Thermomix. The toffee needs to be prepared on the stove top. One tip for making the toffee is to use a small non stick frypan, it cooks quickly and it’s easy to clean the pan afterwards. I used 6 Cup Silicone Mini Loaf Trays to make these cakes. The trays are available at KMart for $5.00 (see pic at the bottom of this post). This recipe will make 12 mini cakes. I have broken the recipe down to three sections; cake, frosting and toffee shards. Enjoy!

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carrot cake

 

Banana Cake

Ingredients

  • 3 ripe peeled bananas
  • 150 grams caster sugar
  • 150 grams softened butter
  • 2 eggs
  • 240 grams self-raising flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon bicarb soda
  • 30 grams milk
  • 1 tsp vanilla essence

Preparation

  • Preheat oven to 160ºC.
  • Place bananas and vanilla extract into mixing bowl: 5 seconds/ Speed 4. Set aside.
  • Without cleaning the bowl, add butter and sugar: 10 seconds /Speed 5.
  • Add the eggs:  10 seconds/ Speed 5.
  • Add the banana mixture: 5 Seconds/ Speed 5.
  • Add flour, cinnamon/bicarb soda and milk: 15 seconds/ Speed 4.
  • Pour the mixture into patty pans or greased silicone pans.
  • Cook for 20 minutes. Check with a skewer, if it comes out clean, cakes are cooked.
  • Cook for an additional 5 minutes if required.

Cream Cheese Frosting

Ingredients

  • 250g cream cheese, softened
  • 150g butter, softened
  • 350g icing sugar
  • Zest of 1 lime
  • I tablespoon lime juice

Preparation

  • Place all ingredients in mixing bowl: 10 seconds/speed 5.
  • Scrape down sides of bowl mix: 10 seconds/speed 5.

Walnut shards

Ingredients

  • 215g (1 cup) caster sugar
  • 60ml (1/4 cup) water
  • ¼ cup walnuts

Preparation

  • Prepare a small baking tray/pizza tray by covering it with baking paper and sprinkle nuts over it.
  • Stir water and sugar in a saucepan over low heat until the sugar dissolves. Don’t bring it to the boil until all the sugar is dissolved.
  • Increase heat to high. To dissolve any sugar left on the side of the pan, brush down with a wet pastry brush if required. Bring to boil.
  • Cook until the mixture is a rich golden colour – be careful not to let it let it burn.
  • Pour the toffee over the nuts and make sure it’s spread thinly over the tray.
  • When the toffee hardens (you can put it in the fridge to speed up the process) break it up with a sharp knife.

 

Assembly

  • Once the cakes are cooled spread or pipe cream cheese frosting on the top and sprinkle toffee shards on top of the frosting.

 

Notes:

  • If you don’t have enough ripe bananas substitute a small carrot in place of one banana. You may have to mix for a further 5 seconds in the first step of the recipe to ensure the carrot is finely grated.
  • You can substitute another nut in place of walnuts e.g. pecans, pistachios or make it nut free.
  • You can omit the lime in the frosting and add 2 teaspoons of vanilla extract or replace the lime with lemon. Making the frosting in advance and placing it in the fridge assists with piping.
  • Instead of making mini cakes, this mixture can be baked in a 20cm cake tin greased and lined on the bottom with baking paper. Bake at the same temperature for an hour and then check, cook for an additional 10 minutes if required.loaf pan

6 Cup Silicone Mini Loaf Trays available at KMart for $5.00. So handy for baking finger buns, bread rolls etc.

 

 

 

 

Yellow Butter Cake – Thermomix

This is such an easy cake that slices well and keeps moist for ages. I used to love Duncan Hines or Betty Crocker yellow cake packet mixes. I haven’t seen them on the supermarket shelf for ages. This recipe is just as easy as preparing a packet mix and tastes so much better. The secret ingredient is custard powder. It gives the cake a lovely yellow colour. It only takes 30 seconds in your Thermomix and it’s ready for the oven! It is a great kids birthday party cake for decorating, as it can be shaped and will hold icing well. I like it with lemon icing for an afternoon tea treat.

butter cake

Yellow Butter Cake

 

Ingredients

  • 250 grams self-raising flour
  • 250 grams softened  butter
  • 2 teaspoons vanilla essence
  • 400 grams caster sugar
  • 4 eggs
  • 100 grams custard powder
  • 250 grams buttermilk*

 

Preparation

  • Preheat a fan forced oven to 160C.
  • Place all ingredients in mixing bowl: 15 seconds/speed 5/measuring cup on.**
  • Scrape batter down from the sides and mix: 15 seconds/speed 5/measuring cup on.
  • Pour into a greased and lined on the bottom of a 23 cm deep square tin. Cook 1 hour.
  • Check cake with a skewer (it should come out clean). Bake for a further 5 to 10 minutes if required.

 

Note: * to make buttermilk add a tablespoon of vinegar or lemon juice to a cup of milk and let it stand for a minute.

** If you don’t own a Thermomix add all ingredients to a mixing bowl and beat with an electric  hand beater/stand mixer  until mixture is smooth.

 

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Red Velvet Cake – Thermomix

 

cupcakes

 

Red Velvet cake is rich and moist and so yummy with cream cheese frosting. I have adapted a recipe that’s been around for years that makes it even quicker to prepare in the Thermomix. If you want to prepare it the traditional way check the link at the bottom of the recipe. I usually make this recipe into cupcakes for special occasions. Today I gave my new kitchen gadget – a batter dispenser a work out. It was great for cupcakes… no messy drips….

 

 

cup cake dispenser

 

Red Velvet Cake

Ingredients

  • 300 grams plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate soda
  • 1 teaspoon salt
  • 2 tablespoons cocoa
  • 400 grams sugar
  • 250 grams vegetable/canola/bran rice oil
  • 2 eggs
  • 250 grams buttermilk *
  • 2 teaspoons vanilla extract
  • 60 mls red food colouring or 1 teaspoon gel paste red food color
  • 1 teaspoon white vinegar
  • 125 grams hot coffee

 

Preparation

  • Preheat oven to 160 degrees celsius.
  • Grease and flour two round 23 cm cake pans or grease and line the bake with baking paper.*
  • Add flour, baking powder, bicarbonate soda, salt, cocoa and sugar to the mixing bowl to blend : 10 seconds/speed 3.
  • Add the rest of the ingredients and mix:  10 seconds/speed 5.
  • Check if ingredients are mixed and if necessary mix again : 10 second/speed 5.
  • Pour the batter into the pans.
  • Bake on the middle rack of the oven for 30 to 40 minutes or until a toothpick inserted in the middle comes out clean. Don’t over cook.
  • Allow cakes to cool for 10 minutes before turning them out of the pans onto a rack to cool completely.
  • Ice with cream cheese frosting.

*Notes:

  • To make buttermilk add 1 tablespoon lemon juice or vinegar to a cup of milk)
  • Will make 24 cupcakes. Cook for 18-20 minutes.

Cream Cheese Frosting

Ingredients

  • 250 grams cream cheese (not  light)
  • 160 grams butter
  • 250 grams icing sugar
  • 2 teaspoons vanilla essence

Preparation

  • Add all ingredients to bowl and mix : 30 seconds/speed 5 or until smooth.
  • Refrigerate before  piping
  • Can be coloured.
  • Will ice a 30 cm cake or 24 cupcakes.

Adapted from http://divascancook.com/the-best-red-velvet-cake-recipe-easy-homemade-moist-with-southern-flair/

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poached eggs with coriander -lime drizzle

This recipe is simple and very tasty. You can whip up this restaurant quality brekkie for a fraction of the cost of eating out and it’s ready in minutes. I garnished mine with Virtual Bacon Dust – a George Colombaris recipe. It has a beautiful umami flavour and definitely lifts any dish it’s sprinkled on.

poached egg

 

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Poached eggs with coriander -lime drizzle

Serves 2

Ingredients

  • 1 avocado (cut up into chunks)
  • 2 slices of toast
  • Coriander – lime drizzle (recipe below)
  • Coriander leaves (garnish)
  • 2 poached eggs (Thermomix method below)

Coriander-Lime Drizzle

Ingredients

  • 1/3 cup olive oil
  • Zest and juice of 1 lime
  • 1 1/2 tablespoons fresh coriander, chopped
  • 1 spring onion, finely chopped
  • 1 small long red chilli, finely chopped

Preparation

  • Pour oil into a microwave proof jug and heat for 15 seconds (oil should be just warm).
  • Add lime zest, lime juice, chopped coriander, spring onion, and chilli to the oil.
  • Place avocado chunks onto toast and make an indent in the middle for the egg.
  • Place egg on top of the avocado. Season with salt and pepper.
  • Garnish each with some of the sauce, making sure to distribute the herbs and chilli evenly.
  • Garnish with the coriander leaves and serve immediately.

 

Thermomix Poached Eggs –

Ingredients

  • 1800g of boiling water from the kettle (this is much quicker than boiling in TM)
  • 30 grams white vinegar
  • oil to spray the TM simmering basket
  • 2 eggs (straight from fridge)

Preparation

  • Pour boiling water and vinegar into bowl.
  • Spray basket with oil and then insert into bowl.
  • Bring the water back to boiling, approximately 2 mins / Varoma / speed 2.
  • Crack 2 eggs into separate containers.
  • Once the Varoma temperature light is on – set timer to cook 3 mins / Varoma / speed 2.
  • Pour eggs into the basket through the hole in the TM lid.
  • Meantime, make your toast and get your plate and slotted spoon ready to remove your eggs and serve over the avocado on toast.

Notes

  • If you don’t own a Thermomix make eggs using traditional methods
  • If you like eggs very soft and runny cook for 2 minutes.
  • Water MUST be at boiling temperature before putting the eggs in.
  •  You can poach 4 eggs at a time for the same amount of time. Just check if they are done to your liking. There is plenty of drizzle to make a double serving of this recipe.

Poached eggs recipe adapted from http://thermofun.com/thermofun-poached-eggs-recipe/

Coriander-Lime drizzle adapted from http://www.taste.com.au/recipes/35677/poached+eggs+with+coriander+lime+sauce+and+avocado

Virtual Bacon Dust http://catecancook.blogspot.com.au/2012_02_01_archive.html 

Light Mango Curd – Thermomix

 

 

It’s mango season and this is a delicious  way to enjoy that yummy mango flavour. This curd has no added fat and uses less eggs than traditional curd. It is so easy to make and is delicious on toast, as a filling in cakes or served with ice cream or Greek yoghurt. The easiest way to peel mangoes is to cut down each side and remove the cheeks. Slide the edge of the cheek down a wide glass. The flesh is saved in the glass and discard the skin.  I have included a link to show you how.  easiest hack for peeling mangoes

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Home in the Alice

 

curd

Ingredients

• Juice of 2 large lemons, strained
• 2 tablespoons raw sugar
• 2 large eggs
• 2 mangoes (peel and use the cheeks)

Preparation

  • Place all ingredients into the thermomix (20 seconds/speed 6)
  • Scrape down the sides of the bowl with a spatula
  • Insert butterfly whisk, cook for 6 minutes/temp 80  C /speed 3
  • Pour into hot sterilised jars and seal with the lid.
  • Store curd in the fridge for up to 2 weeks.
  • Makes 2 small jars.

 

Kitchener Buns

Every time we drive through Port Augusta in South Australia we stop at the French Hot Bread shop in the main street. This bakery has Asian owners who really know how to bake delicious treats. They make a great curry pie and other hot baked goods as well as a large range of pastries and cakes. On this his trip a South Australian classic caught my eye… the Kitchener Bun… They are truly amazing… It is a bun like dough fried, rolled in caster sugar and then filled with mock cream and jam. I used fresh cream today and the yummy rosella and raspberry jam I made a few days ago  … but mock cream is traditional and awesome in these buns…. Piggy heaven… I don’t even want to know what the calorie count is… It is definitely something in the treat category to be eaten on special occasions… like days that end in y…LOL… I have included two methods the regular way and the uber quick and easy Thermomix way.
kitchener bun Ingredients

Serves: 16

  • 1 1/4 cups warm milk (310 grams)
  • 5  teaspoons yeast
  • 4 1/2 cups flour (550 grams)
  • 1 teaspoon salt
  • 1/4 cup sugar (60 grams)
  • 3 tablespoons butter (60 grams)
  • vegetable oil, enough to deep fry
  • caster sugar, to dust
  • raspberry jam, or similar
  • whipped cream or mock cream

Preparation method – by hand

Prep: 15 minutes |Cook: 3 minutes per batch | Extra time: 15 minutes resting, 30 minutes, rising

  • Sift together the flour, sugar and salt. Put the yeast into the milk. Rub the butter into the flour then add the milk and yeast mixture. Combine and then knead until smooth and let sit for 15 minutes. Divide into buns by cutting the dough into four, then into four again and into four again. Leave to rise for 30 minutes.
  • Heat the oil to 180 degrees C. Place the caster sugar in a shallow dish.
  • Deep fry each bun, (cook in batches depending on the size of your pan). Turn if required so light brown all round and cooked through to the centre; about 3 minutes total. Immediately drain and roll in the caster sugar.
  • When cool, slice almost through, spread with jam, then add cream.
  • Preparation method – Thermomix

Prep: 5 minutes |Cook: 3 minutes per batch | Extra time: 15 minutes resting, 30 minutes, rising

  • Add all ingredients to your thermomix bowl in order. Combine for 40 seconds on speed 3. Then knead for 8 minutes dough function.
  • Turn dough out onto a thermomat and cover and let sit for 15 minutes. Divide into buns by cutting the dough into four, then into four again and into four again. Leave to rise for 30 minutes.
  • Heat the oil to 180 degrees C. Place the caster sugar in a shallow dish.
  • Deep fry each bun, (cook in batches depending on the size of your pan). Turn if required so light brown all round and cooked through to the centre; about 3 minutes total. Immediately drain and roll in the caster sugar.
  • When cool, slice almost through, spread with jam, then add cream.

kitchener bun 2

kitchener bun 1

I referenced the following recipes for inspiration:

http://allrecipes.com.au/recipe/24911/kitchener-bun.aspx

http://thermomumma.com/sweet-bun-dough/