SU CASA
Everything Matters. Heminredning and Trädgård
Wednesday, August 10, 2011
Tuesday, August 2, 2011
Friday, July 22, 2011
Monday, July 18, 2011
Eye Candy
Tuesday, July 12, 2011
Sommar dag
Stora & små.
Färgglada och färglösa.
Vintage med nytt.
Det bästa tipset är att inte tänka så mycket.
För det man gillar passar oftast ihop.
Ha en skön sommar dag på er!
Kram JA
Friday, July 8, 2011
Madeleines Lemon Curd
Fyll dina madeleine kakor med lemon curd :) |
Ingredients
Makes 2 cups or enough for 48 sandwiches
8 large egg yolks
1 cup sugar
Finely grated zest of 2 lemons
1/2 cup plus 2 tablespoons freshly
squeezed lemon juice (from 3 lemons)
1/8 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter,
cold, cut into pieces
Directions
Whisk yolks, sugar, lemon zest, and lemon
juice in a heatproof bowl
Makes 2 cups or enough for 48 sandwiches
8 large egg yolks
1 cup sugar
Finely grated zest of 2 lemons
1/2 cup plus 2 tablespoons freshly
squeezed lemon juice (from 3 lemons)
1/8 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter,
cold, cut into pieces
Directions
Whisk yolks, sugar, lemon zest, and lemon
juice in a heatproof bowl
set over a pan of simmering water.
Continue whisking over
Continue whisking over
medium-high heat until thick enough to
coat the back of a spoon
coat the back of a spoon
and an instant-read thermometer registers
160 degrees, 8 to 10 minutes.
Remove from heat. Add salt and the butter,
one piece at a time,
160 degrees, 8 to 10 minutes.
Remove from heat. Add salt and the butter,
one piece at a time,
mixing until smooth. Strain through a fine
sieve into a medium bowl.
sieve into a medium bowl.
Place plastic wrap directly on surface of
curd to prevent a skin
curd to prevent a skin
from forming. Refrigerate at least
1 hour or up to 1 day.
1 hour or up to 1 day.
Read more at Marthastewartweddings.com: Lemon Curd
Thursday, July 7, 2011
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