Kurd is one of the types of dessert in modern English cuisine, it has taken root in many European countries. It is often offered as a gastronomic gift, packed in a compact screw-down container and added with decorative tinsel for style. According to the degree of demand, lemon Kurd is out of competition: the dessert is served separately, added to ice cream, spread on bread, put in the filling of muffins and croissants, used instead of a cream layer in biscuit cakes. The structure is unusual: soft and airy, reminiscent of creamy mousse.

Taste Info Syrup and cream

Ingredients

• egg yolks - 3 pcs.,
• sugar - 1 tbsp.,
• vanilla sugar - 1 tsp,
• lemons - 3 pcs.,
• butter - 100 gr.

How to cook Lemon Kurd

According to our recipe with a photo, you can easily prepare this dessert. Lemons are thoroughly washed under running water, rubbing the peel with a brush. The zest of lemons is rubbed on the finest grater, it turns out beautiful bright shavings. It is in it that essential oils are concentrated, thanks to which the Kurd will receive a delicious citrus aroma. You need to try to keep the white skin of the lemons intact. If it ends up in the finished cream, an unpleasant shade of bitterness will appear.


Peeled lemons are rubbed through a metal sieve. When lemons are ripe and juicy, this process is quick.


Strain the pure juice, and the films and bones remain in the sieve.
Instead of a sieve, you can use a citrus press.


Egg yolks are mixed with sugar and vanilla sugar. You do not need to beat, just stir everything with a fork until a more or less homogeneous mass.

Pour the egg mixture over the lemon juice. But now you need to beat everything with a mixer at medium speed.


A saucepan with a cream base is placed in a water bath, after the moment of boiling, I stand it for 15 minutes. The Kurd will gradually thicken, but it should be stirred all the time.


The Kurd is removed from the fire, grated zest and butter are put in it. The zest will immediately turn the color into a rich yellow.


The cooled lemon cream becomes thick, it is transferred to a jar, and after cooling is placed in the refrigerator. Ten days is the standard acceptable shelf life for the cream.

Hello everyone. Today I will share with you a recipe for a delicious filling. It is ideal both for interlayers in biscuit cakes and for filling cupcakes and pastries such as Pavlova, for example.

The blog already has a recipe for a lemon curd, it is also great as a filling for cakes, but unlike an orange one, it goes better with vanilla cakes. Its orange counterpart is ideal with chocolate. Well, and perhaps one more difference - there is no butter in the orange Kurdish recipe, which makes it a lighter version of topping.

So, how to make a Kurd from oranges at home, a recipe with a photo step by step.

Ingredients:

1. 4 yolks
2. 4 small oranges
3. 150 g Sahara
4. 2 rounded tablespoons cornstarch

Preparation:

First, we need to thoroughly wash our citrus fruits. It is better to pour boiling water over them, so the wax with which they are covered (and therefore the bitterness) will come off them.

To get more juice, roll the oranges on the table, pressing them with your palm. You can still warm it up in the microwave for literally 10 seconds.

Remove the zest from one orange. The main rule is that we need a thin orange layer, the white film is bitter! Be careful, otherwise the entire Kurd will have to be disposed of.

I get the zest on a grater, large. Since at the end we will filter the Kurds - do not grind them down.

We mix the zest with sugar and leave this mixture for 20-30 minutes. So, sugar will absorb essential oils and Kurd will become more saturated with aromas.

We get juice from oranges, so use the method that is more convenient for you. I have a juicer, but I'm usually too lazy to get it out and collect it, and then, after all, I also need to wash it! In general, I squeeze the juice with my hands.

Mix the yolks with orange juice, sugar and starch. I always use cornstarch, it spreads well in the mixture without leaving lumps. You can cook Kurdish with potatoes, but then pre-dissolve it in a small amount of juice and only then add to the rest of the ingredients.

We put our mixture on medium heat and, while stirring, wait for it to thicken.

It takes me 3-5 minutes.

Remove from the stove, filter through a sieve.

Pour into a jar and refrigerate overnight.

The wonderful filling is ready!

This is how appetizing it looks in the cake (carrot cake, while there is no recipe on the blog, but I will soon add a link to it). By the way, in this cake it is simply necessary, because it is the orange that so nicely sets off the rich carrot cakes. Also, I usually add such a Kurd in - the perfect combination in my opinion.

Well, and this is an orange Kurd in trifles - desserts in a glass. I took the cakes according to this recipe -. As a cream -. It's sooo tasty, try it.

If you need a detailed recipe for trifles, write in the comments, I will definitely add.

Enjoy your meal.

Hello my dear friends! Probably, in my absence for a month, you guessed that something was happening. Even the absence of events is an event when it is outside the norm. Oh, how she twirled!

I twisted it - I untwisted it.

For several years I have been thinking about moving my brainchild to a “new home”. There were many reasons for this, and at the end of last year I decided: New Year is new beginnings. And this is not only symbolic. January is the perfect time for this: while you, I'm sure, were enjoying the holidays, pleasant meetings and delicious food, I dived into the jungle of a world unfamiliar to me and worked on creating a new website. Believe you will love it!

With a frank culinary addiction

and sincerely delicious wishes,

Galina Artemenko

Source https://vku.life/zhizn-vkusnaja/

Hi Hi! I continue my series of pre-New Year's compilations, and today in line ... snacks! Again! It's just that there aren't many of them ...

So, today we are preparing the cutest mini-muffins with cheese, a snack cake with olives, onions and nuts, as well as a liver cake in an exquisite serving.

How to prepare a lot of snacks for the festive table and not flicker? Snack oils! This is one of my favorite dining topics, and today we are preparing as many as six types!

Hi Hi! The crazy time continues when you want to have time for everything and be able to relax at the same time. In December, the topic of finding a balance is more relevant than ever: what do you want to have time to do, but not at any cost, and what is better to leave (either for later, or in the later year).

Eventually the New Year will come! So here are two recipes for you to complement your snack table. Fish appetizers are always on the topic, right?

My unequivocal top of what I always leave (for later or in the past year - whatever the mood will be) is the general cleaning. Honestly, I never do general cleaning! The traditional top time for this “joy” is either before the New Year or before Easter. The risk, as they say, is maximum! But it was not in vain that I put the word “joy” in quotation marks, since I don’t like to devote some long time to putting things in order, even if I do a little bit of everything necessary for some time. So the "hostess" (one, by the way, of my unloved words!) Of me is so-so, and I try to maintain cleanliness with ordinary routine cleaning. But for something rare this time of year, I still decide. For example, this year I washed the curtains.

You can blame me for this approach to housekeeping or not blame me - in this matter, as in food, everything can be expressed in just one word: TASTE. Someone loves sparkling cleanliness and is ready to direct it, devoting time to it throughout the week. Someone is polarly ready to live in complete chaos. Someone wants to do everything on their own, but for someone it is better to entrust the care of cleanliness to a professional. The main thing, in my subjective opinion, is the sanitary measures necessary for a normal life, calmness and a satisfied state as a result. I believe that if the plafonds are not washed, and the brain does not let go of it, you need to either accept the given and calm down, or wash the plafonds. About plafonds, the example is not accidental - I just plan to accept them as they are.

Cleaning by cleaning, and the New Year will come, as I said at the very beginning. Two recipes that I share today are from my book (there these recipes are presented in a step-by-step version).

Homemade sprats

I'll start with them. This recipe was awesome for me: when I cooked them, I could not believe that the capelin, from which they are prepared in this case, could really be exactly the same taste as sprats from a can! And you can call sprats the past century, “you need to move forward, not backward,” but in my head a black bread sandwich with sprats and pickled cucumber is something amazing!

800 g frozen capelin
2 tbsp. l. black tea (medium or small leaf is better)
2 tbsp. l. vegetable oil
2 tbsp. l. soy sauce
1 tsp natural liquid smoke
1 tsp mustard seeds
1 tsp salt
0.5 tsp Sahara
5 black peppercorns
3 allspice peas
2 carnation buds
1 bay leaf

Defrost the fish, remove the heads and entrails.

Pour the tea leaves with 1 glass of boiling water and leave for 10-15 minutes, then strain. Further, I will describe the process for a multicooker, but all the same can be done just on the stove, or in the oven! So ...

Pour the tea leaves into the multicooker bowl, add salt, sugar, soy sauce, liquid smoke, vegetable oil and any remaining spices to it. Place the capelin backs up in the resulting marinade, trying to position the fish tightly to each other.

Select the "Extinguishing" operating mode, time - 1 hour. At the end of the program, switch the multicooker to the "Simmering" mode, if there is one in your model, and cook for another hour. If there is no such mode, select the heating mode for 1 hour. When the multicooker is finished, turn it off and leave the capelin under a closed lid until it cools completely, and only then can the fish be transferred to a convenient container.

For cooking on the stove simply simmer the capelin on the lowest possible heat for 2 hours and leave to cool, covered.

For cooking in the oven send a container with fish there and cook at 150 ° for 1 hour under a lid or foil, and then turn off the oven and leave the capelin in it to cool.

Mackerel Riyette

This is a wonderful and very easy to prepare snack! Try to replace the standard lightly salted or smoked mackerel with it on the festive table - it's much more interesting.

1 fresh frozen mackerel
1 onion
150 g dry white wine
80 g smoked fish (I have salmon)
2 tbsp. l. fish sauce (if not available, replace with soy sauce)
1 tbsp. l. vegetable oil
2 bay leaves
6 green onion feathers
salt, pepper - to taste

Defrost the mackerel and cut off the head, carefully clean from the entrails and rinse the carcass. Cut the onion into rings and send it to the multicooker bowl along with the bay leaf. Place the mackerel on top. Season with salt and pepper. Pour in the wine, close the lid of the multicooker and cook in the "Bake" mode for 15 minutes.

Use forks to cut the fish carcass into small fiber pieces, removing the backbone and bones. Add finely diced smoked fish to the mackerel. Chop green onions and mix with fish base. Season the riyet with salt, pepper, oil and fish sauce. Mix thoroughly.

Serve this pate well on slices of toasted bread.

***
Let me remind you about my book with recipes for a multicooker - this is a whole hundred of the most diverse recipes, among which you will find simple and quick recipes for every day, as well as recipes for special occasions. Everything from soups to pastries and drinks. You can buy it

Today I will share with you a recipe for my favorite dessert. This is a Kurd. Kurd is essentially a custard, only it is made on the basis of juice, not milk. The site already has a recipe for lemon. It tastes very sour and really not for everybody. But with the orange Kurd is a completely different story. It has a very delicate and delicate taste. It does not have a pronounced citrus acid, rather a light orange flavor. This Kurd can be used as a filling in muffins, pies or cupcakes. Or you can spread them on a bun for breakfast or add to porridge. I can't help but eat it with just a spoon. I love him so much.

What you should pay attention to in this recipe is that the Kurd can curl up a little and go grains during brewing. To avoid this, add a little less butter next time. You can also add starch to this recipe, then the cream will turn out to be a thicker consistency, which will be just perfect if you add Kurd to the filling. Without starch, the Kurd will also thicken, but it will be more liquid consistency, which is also normal. In the recipe below, I added cornstarch, which I will actually indicate in the ingredients.

Well, you can add different spices to this Kurd to give it a more spicy and New Year's festive taste. It can be ground cinnamon, cloves, nutmeg. Any spices you have at home right now, or that you particularly like.

I would be grateful for the mark #website when posting your photos on social networks.

Ingredients

• 2 oranges
• 2 eggs
• 2 yolks
• 200 g sugar
• 15-20 grams of cornstarch (if necessary)
• 30 g butter
• spices to taste

Recipe

1. Remove the zest from the oranges and squeeze the juice. Add eggs, sugar, starch to the juice and zest and whisk everything lightly until smooth. Leave on for 20-30 minutes to infuse the aroma from the zest.
2. Strain the mixture of eggs, sugar and orange juice into a saucepan so that no zest and seeds remain in the mixture, add oil and put on fire.
3. Stir constantly over medium heat so as not to burn at the bottom, cook the Kurd. When the Kurd begins to boil, let it boil for a couple of minutes to leave the starchy taste, as well as to cook the Kurd of the desired consistency.
4. Transfer the finished Kurd to a jar, which can be closed with a lid or covered with a film so that it comes into contact with the Kurd. The finished Kurd can be stored in the refrigerator for 4-5 days.

Do you think that you have already tried everything and will not surprise you with anything? You shouldn't think so. This recipe became something of a revelation for me too! You know, my emotions, when I cooked it, reached their peak power! From delight: "How lovely!", To: "So simple ?!", and again to delight: "Wow!"
What is Lemon Kurd? First, I'll tell you about my impressions. This is tenderness, so magical, velvety that you take a spoonful of Kurdish into your mouth and freeze with happiness while the cream melts in your mouth, pouring out all shades of sweet-sour-airy pleasure.

Now it remains to dispel the last secrets and tell how this tenderness is being prepared. I will introduce you to the main recipe that I spied on Chadeyka. And right there, with pleasure, I will thank Irina Chadeeva not only for this recipe, but also for the tips and recommendations on her website.

Classic Lemon Kurd

This English dish is a custard with lemon as the main ingredient. By the way, there are only 4 ingredients: an egg, lemon, sugar and butter. Well, let's mix everything up to make a classic Lemon Kurd?
I saw from Irina what the ratio of products should be. And based on this, I prepare the portion I need. She advised to take 1 lemon for 1 egg, oil - 10-15 g and 50 sugar.
I have, respectively:

• Lemon - 4 pcs.;
• Eggs - 4 pcs.;
• Sugar - 200 g;
• Oil - 40 g.

How to cook lemon curd at home

I remove the zest from two lemons.

I add sugar to the zest. I mix well.

I squeeze juice from all four lemons. I add it to the rind with sugar. I stir it.

Beat the eggs separately. No need to be zealous, no foam needed, just a homogeneous mixture.

I add to the rest of the ingredients. I mix everything well.

Now I let the future cream brew. The next step will be straining to separate the zest.

Therefore, an additional half hour allows the cream to be nourished and take on the taste and aroma of the zest.
Straining. This provides another advantage. Proteins that do not mix well with the bulk are also separated. And then, during the heat treatment, white flakes will not form in the cream.

I put the saucepan with the mixture over medium heat.
I add oil.

Stir constantly until the cream thickens. If you run your finger along the shoulder blade, the trace from it should not spread, in this case, the cream is ready (this is a standard test when cooking any).

The cooking process itself took 10 minutes (not taking into account half an hour, when the mixture with the zest was infused), of which 4-5 were needed for cooking.
There is little left to do. Pour into beautiful jars and place the Kurd in the refrigerator.

All! Bright, aromatic and incredibly tasty cream is ready! After standing in the refrigerator, its consistency will become quite thick and incredibly tender.

And I will say about its advantages:

• Beautiful bright color;
• Useful;
• Tasty;
• Prepares quickly;
• Simple and affordable ingredients;
• Amazing aroma;
• And also, it can become the basis for other variations of the cream;
• With it, you can diversify your breakfast, prepare a number of desserts, decorate a birthday cake.

In a word: and how did I do without him before?)
And one more plus! It is stored for a long time! Up to 2-3 weeks. True, I would like to see a person who keeps this yummy at all! Everything quickly and without a trace disappears before our eyes. Only a pleasant aftertaste remains, and the feeling that I myself am soaked with the freshness of lemon.
Lemon Kurd is great for balancing the sugary-sweet flavor of the meringue.

Traditionally, the British loved to grease toast with lemon curds. Today this cream is used much more widely. It is used to decorate some ready-made dishes, such as cakes or pastries, where the Kurd acts as a cream. Kurd can be used as a filling for.

You can fill baskets, grease pancakes, pancakes or crumpets. And also this cream can be included in the basis of the preparation of some desserts, where it is added in a semi-liquid state or already in a frozen state. For example, it can be tarts. But who will prevent us not to "spoil" the gentle Kurd with anything and to spoil this yummy with a spoon?
Now let's diversify the recipe!

The principle of cooking lemon curd as a base

You guessed it right! And instead of lemons, you can take any other citrus or berry that is acidic enough. It can be oranges, limes. Some of his friends said that he tried it with pomegranate and currant. All of these ingredients can be both primary and secondary. I'll tell you about the lemon-tangerine Kurd.
Its advantage is a very delicate aftertaste, the acidity of the lemon is so muted that the tangerine notes we love for the New Year's holidays are clearly visible.

Mandarin Kurdish Recipe:

• Mandarins - 4 pcs.;
• Lemons - 2 pcs.;
• Eggs - 2 pcs.;
• Sugar - 110 g;
• Oil - 130 g;
• Starch - 30 g.

So quickly and simply, you can please yourself and your loved ones with a wonderful cream!

• It is better not to use juice from the store for the Kurd. This can ruin the cream itself. And one more thing: now ready-made zest is on sale. Don't be tempted! Use fresh! It will be much tastier with her.
• The best way to squeeze the juice out of lemons is to roll them around the table.
• The zest in this dish is not pampering or decoration. She is one of the main ingredients. Therefore, it should be added even if it is, for example, a pomegranate Kurd.
• If the eggs are small, add an additional 1 or 2, depending on the size.
• Sometimes the taste depends on the quality or variety of the lemon. And therefore, to make the cream exactly the way you want it to be, you can add the juice of other citrus fruits: tangerine - to reduce acidity; lime - to boost it.
• Want to quickly remove the zest? Place the lemon in the freezer for a few minutes.
• You can cook Kurd in a water bath. This procedure will take longer, but the cream is guaranteed not to burn and the eggs will not curl.

Now, it seems, everything!)

The classic Lemon Kurd is an excellent filling for French macarons. You can watch how to make these delicious cakes on our You Tube video channel:

If you forgot something, or if you, my dear friends, have something to add to all of the above, leave comments. I will be glad to know that you are interested in my experiments in the kitchen!
Bye Bye!

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