The past few days of festivity-filled goodness has led me to believe that my stomach has indeed expanded in order to increase Lunar New Year eating capacity. And I’m sure a few other friends out there will probably agree. And for those who still have their bouquets of roses (or whichever flower you prefer to love) sitting proudly on their tabletops, you probably have expanded tummies from the joy of indulging with your significant other (or mom).
But it’s okay, I suppose you can always make yourself feel better knowing that you have a whole 10 months to fit into that holiday dress/suit again before Christmas and New Year happily roll around in which case, signifies the starting of belly-upsizing. But don’t tell me you didn’t enjoy eating those goodies because I know, at the back of your head, you told yourself so quietly…I promise this is my last cookie…
Okay, I’ll stop making you feel guilty. In fact, I’ve got a yummy dairy-free lemon curd recipe to share today, which makes breakfast this much sunnier! And is a good deterrent to reaching for the jar of pineapple tarts that just needs to be finished. Plus, it’s really quite simple without having to worry about tempering egg yolks and that.
Gluten-Free, Dairy-Free Lemon Curd (adapted from Rebecca Reilly’s Gluten Free Baking)
8 egg yolks
3/4 cup sugar
Juice and grated zest of 3 lemons
3/4 stick dairy-free spread (I used Nuttelex), alternatively, use butter if you aren’t dairy intolerant
1) In a medium saucepan, whisk the yolks and sugar together. Do not ribbon the mixture because you do not want to incorporate too much air.
2) Whisk in the lemon juice and zest
3) Cut the dairy-free spread into small chunks and add.
4) Over medium heat, sirring constantly, cook until the dairy-free spread melts. Then, the curd will begin to thicken but not boil. The thin layer of foam (that forms while stirring) will disappear at the point when the curd is done.
5) Strain into a clean bowl and immediately place a piece of plastic wrap over it, touching the surface to prevent bacteria from forming and a skin from developing.
6) Refridgerate until ready to use. Spoon dollops of it into greek yoghurt and sprinkle berries and nuts over! :)
And onto Day 1 of macaron making…I’m just like most of everyone else. No feet, peaked tops, yummy shells, ugly shells. So, I did some reading and realized I probably didn’t have my batter ‘satiny’ or ‘flowing like magma’ although I don’t quite know what magma flows like. But ‘dissolving ribbons’ seem more descriptive but again, I didn’t have that. Mine was too stiff (which I thought was a good thing) but I guess sponge cakes and macarons like their peaks different. DAY TWO on FRIDAY. Wish me luck. I really don’t want pointy conical-bra shaped macarons.