Lemon Cheese | Lemon Curd

I adore lemon cheese (or lemon curd…it goes by both names)!

I also cherish lime cheese and, recently, tried someone’s Baileys Cheese and it was heavenly.

How to make these heavenly delights is something that’s always intrigued me, so I looked up the recipe and was stunned to find out how quick and easy it is to make.  I’ve not created my own recipe because, frankly, why mess with perfection?

So I followed Delia’s recipe last night and it took about 10 mins to cook with just a few mins beforehand to grate the lemon zest, squeeze the lemons for juice and get my other ingredients ready!

You can follow Delia’s recipe by clicking the link above.

Here’s the end result of my endeavours:

Lemon Cheese | Lemon Curd

A couple of points to bear in mind:

It ends up looking lighter once it’s cold

It goes a lot thicker as it cools down, so make sure you don’t thicken it to your final desired consistency in the cooking process – leave it a bit runnier

Now…for my next ones, I have a few ideas…

Marsala Cheese (Edit 5th May 2013: I’ve now made Tiramisù Cheese: A spread made with espresso, Marsala all’Uovo and cocoa!)

Strawberry & Champagne Cheese

and I’ll have to make some Lime Cheese, too, as I love it so much 🙂


Celeriac Purée with Vanilla

Celeriac is one of those ingredients people often don’t know what to do with, other than perhaps chop it into a stew/casserole, the same way you would use a swede

It is a fairly sweet-tasting root vegetable and lends itself very well to being served as a purée, particularly with a very strong-tasting meat such as lamb or beef

I made a celeriac purée a long time ago and, inspired by seeing Michelin-starred Chef Raymond Blanc making celeriac purée yesterday on TV, I adapted the recipe by adding some delicious vanilla to it.

Here is my adaptation:


  • 1 celeriac, peeled (use a large knife, not a potato peeler) and chopped into approx. 1.5cm dice
  • Enough milk (use semi-skimmed or whole milk for a creamier taste) to cover the chopped celeriac in a saucepan
  • 1-2tsp good quality vanilla extract, to taste (I like to use Dr Oetker Select Vanilla Extract with Seeds, but any good quality extract would work – the one I use is sweetened, so add a little sugar if yours isn’t)
  • About a tablespoon of lightly salted butter (adjust quantities to taste)


Once you have peeled and chopped the celeriac, place it in a saucepan and cover it with milk.

Turn the heat on low and bring it to a gentle simmer, then let it simmer for approximately 20 minutes, until the celeriac is cooked through.

Drain using a colander or sieve, but retain the milk for now.

Let the celeriac drain and the steam evaporate for a few minutes, then place the celeriac in a food processor and blitz it until it’s creamy, adding a little of the cooking milk as you go along.  You can add a drop of double cream for extra richness, if you’d like.

Transfer the celeriac purée into a fresh saucepan on a low heat, stirring to ensure it doesn’t stick and burn, while you heat the butter in a separate pan, on a high heat, until it turns to beurre noisette (essentially ‘hazelnut butter’ – a slightly burnt butter).

Stir the vanilla into the celeriac purée, then stir in the beurre noisette.

It shouldn’t need any additional seasoning at this point, but add salt to taste if required.  Serve with your favourite meat!

celeriac puree with lamb cabbage and changenay carrots

I have served the celeriac purée here with:

Roast leg of lamb (with rosemary & garlic), garlic & olive oil pan-fried savoy cabbage, roast potatoes, caramelised oven-roasted chantenay carrots and lamb gravy.

Gloriously Good, Gloriously Simple!

Yorkshire Puddings | Hubby’s Yorkshire Pudding Recipe

Simon’s Yorkshire Puddings

In our house, Simon is responsible for Yorkshire Puddings.  His mum passed her recipe to him and he’s made it his own…I don’t want to mess with perfection so I leave the cooking of these delicious Yorkshire Puddings to him!

Yorkshire Puddings
  • 1 large egg
  • 300ml semi-skimmed milk
  • 115g plain flour
  • Salt & Pepper


  •  Mix the ingredients together using an electric whisk or blender.  Ensure you whisk really well and get lots of air bubbles into the mix
  • Place in the fridge for a few hours
  • When ready to cook the Yorkshire Puddings, pre-heat your oven to the hottest temperature you can get it to (e.g. 220-230 °C)
  • Place 2-3 mm of vegetable oil (or for the best taste, use dripping instead) into each well in a Yorkshire Pudding tray.
  • Place the tray, with the oil, in the hot oven and heat the oil until it is so hot it is smoking
  • Re-whisk the batter you made earlier
  • Get the Yorkshire Pudding tray with the smoking hot oil out of the oven and, as quickly as possible, pour the batter into each well, up to the edge of the well
  • Place the tray straight back into the oven and bake for 20 mins
  • DO NOT OPEN THE OVEN before the 20 mins are up or your Yorkshire Puddings will collapse!!!!

For the Roast Beef Recipe to accompany these Yorkshire Puddings, click HERE

Gloriously Good! 🙂

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