Sorry, no picture this time! The dip didn't hang around long enough for a photo shoot, but here is the recipe anyway.
I reckon this would be delicious spread on toast too!
1 x 200g can of tuna in oil, drained
1/3 cup of mayonnaise
finely grated zest of one lemon
1 clove of garlic, finely chopped
1/2 to 1 teaspoon of curry powder
2 tablespoons of olive oil
1 tablespoon of snipped chives
salt and pepper to taste
1. Place the tuna in a food processo. Add the remaining ingredients and process until smooth.
2. Transfer to a serving bowl and chill until you are ready to eat it!
Monday, June 11, 2012
Rainy day recipes
I can't believe its been this long since I was here last. Life certainly has kept me on the fly!
It's a rainy and cold June day today, and as usual in this kind of weather, I have the cooking bug. I've made the simplest Lemon Curd, an easy peasy Tuna Dip, and I'm going to try my hand later at Jalapeno Cornbread - just to appease the hungry Cajun in my home!
I cannot wait until this Lemon Curd has cooled down and I can spread it on toast for afternoon tea!
Here's the recipe -
Lemon Curd (makes about 2 cups)
125g butter
1 cup sugar
juice and finely grated zest of 3 lemons
3 eggs
1. Place the butter, sugar, lemon zest and juice in a medium sized bowl over a pan of gently simmering water over low-medium heat. Stir continuously until the sugar has dissolved and the butter has melted.
2. Beat the eggs then slowly add them to the hot lemon mixture, stirring continuously over a low heat until the mixture thickens. Do not allow it to boil or it will curdle.
3. When it is thick enough to coat the back of a spoon, the lemon curd is ready. Pour into a warm sterilised jar and seal. It will store in the fridge for up to 2 weeks (if it lasts that long!).
I'll be back later to share the Tuna Dip recipe with you!
It's a rainy and cold June day today, and as usual in this kind of weather, I have the cooking bug. I've made the simplest Lemon Curd, an easy peasy Tuna Dip, and I'm going to try my hand later at Jalapeno Cornbread - just to appease the hungry Cajun in my home!
I cannot wait until this Lemon Curd has cooled down and I can spread it on toast for afternoon tea!
 |
| Lemon Curd.... just waiting to be eaten! |
Lemon Curd (makes about 2 cups)
125g butter
1 cup sugar
juice and finely grated zest of 3 lemons
3 eggs
1. Place the butter, sugar, lemon zest and juice in a medium sized bowl over a pan of gently simmering water over low-medium heat. Stir continuously until the sugar has dissolved and the butter has melted.
2. Beat the eggs then slowly add them to the hot lemon mixture, stirring continuously over a low heat until the mixture thickens. Do not allow it to boil or it will curdle.
3. When it is thick enough to coat the back of a spoon, the lemon curd is ready. Pour into a warm sterilised jar and seal. It will store in the fridge for up to 2 weeks (if it lasts that long!).
I'll be back later to share the Tuna Dip recipe with you!
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