Kurd is a type of dessert of modern English cuisine; it has taken root in many European countries. It is often offered in the form of a gastronomic gift, packed in a compact screw-top container and added decorative tinsel for style. Lemon Kurd is beyond competition in terms of demand: dessert is served separately, added to ice cream, spread on bread, put in muffins and croissants toppings, used instead of creamy layer in biscuit cakes. The structure is unusual: soft and airy, resembling a 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 make Lemon Kurd

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


The peeled lemons are rubbed through a metal sieve. When lemons are ripe and juicy, this process is fast enough.


Filter out pure juice, and films and seeds remain in a sieve.
Instead of a sieve, you can use a citrus press.


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

Pour the egg mixture into lemon juice. And 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 boiling it is kept for 15 minutes. The Kurd will gradually thicken, but all this time it should be stirred.


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


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

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

There is already a lemon Kurdish recipe on the blog, it is also great as a filling for cakes, but unlike orange, it goes better with vanilla cakes. His orange counterpart is perfect with chocolate. Well, and perhaps another difference - there is no butter in the orange Kurd’s recipe, which makes it an easier version of topping.

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

Ingredients:

1. 4 yolks
2. 4 small oranges
3. 150 gr. Sahara
4. 2 tablespoons of corn starch slide

Cooking:

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

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

It is necessary to 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 whole Kurd will have to be disposed of.

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

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

We get juice from oranges, then use the method that is more convenient for you. I have a juicer, but I'm usually too lazy to get it 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 corn starch, it diverges very well in the mixture without leaving lumps. You can cook Kurdish with potato, 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 stirring wait until it thickens.

It takes me 3-5 minutes.

Remove from the stove, filter through a sieve.

Pour into a jar and put in the refrigerator for the night.

Beautiful filling is ready!

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

Well, this is an orange kurd in trafl - desserts in a glass. I took cakes for this recipe. As a cream -. This is sooo tasty, try it.

If you need a detailed recipe for travels - write in the comments, be sure to add.

Bon Appetit.

Hello to you, 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 out of the norm. Oh, how it spun!

Twisted - untwist.

For several years I was thinking about moving my brainchild to the “new home”. There were many reasons for this, and at the end of last year I decided: New Year - new beginnings. And this is not only symbolic. January is the ideal time for this: while I am sure you enjoyed the holidays, pleasant meetings and delicious food, I dived into the wilds of an unfamiliar world and worked on creating a new site. I believe that you will love him!

With sincere culinaryism

and sincerely good wishes,

Galina Artemenko

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

Hi Hi! I continue my series of New Year’s selections, and today it’s the next ... snack! Again! It’s just that there aren’t many of them ...

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

How to cook a lot of snacks for the festive table and not to smash? Snack Oils! This is one of my favorite feasting themes, and today we are preparing as many as six kinds!

Hi Hi! A crazy time goes on when you want to be in time and be able to relax at the same time. In December, the topic of seeking balance is more relevant than ever: what do you want to do in time, but not at any cost, and what is better left (either for later, or in the past year).

In the end, the New Year will come! So I offer you two recipes in order to complement the snack table. Fish snacks are always the topic, right?

My unequivocal top of what I always leave (for later or in the past year - that’s how the mood will be) is the general cleaning. Honestly, I never do spring 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 quoted the word “joy” in quotes, since I don’t like to devote some time to putting things in order, even if I do a little bit of everything for a while. So the “hostess” (one, by the way, from my unloved words!) Of me is so-so, and I try to maintain cleanliness with ordinary routine cleanings. But for something rare at this time of the year, I still dare. For example, this year I was overrunning the curtains.

You can blame me for such an approach to housekeeping or not blame me - in this matter, as in food, everything can be expressed with just one word: TASTE. Someone loves sparkling purity and is ready to bring it, devoting time to it throughout the week. Someone is polar 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, calm and a satisfied state as a result. I believe that if the shades are not washed, and the brain does not let this go, you must either take a chance and calm down, or wash the shades. The example of plafonds is not an accident - I just plan to accept them as they are.

Cleaning, cleaning, and the New Year will come, as I already 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).

Home sprats

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

800 g fresh-frozen capelin
2 tbsp. l black tea (better suited medium or small leaf)
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 peas of black pepper
3 peas of allspice
2 clove buds
1 bay leaf

Defrost fish, remove heads and entrails.

Pour the tea leaves with 1 cup boiling water and leave for 10-15 minutes, then strain. Next, I will describe the process for a slow cooker, 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 all the remaining spices into it. Lay the capelin in the resulting marinade with the backs up, trying to arrange the fish tightly to each other.

Select the “Extinguishing” operating mode, the time is 1 hour. Upon completion of the program, switch the crock-pot to the “Stew” 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. Upon completion of the multicooker operation, 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  just simmer capelin over the lowest possible heat for 2 hours and let cool under the lid.

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

Mackerel Riyet

  This is a wonderful and very easy to prepare appetizer! Try replacing it with a standard slightly salted or smoked mackerel on the festive table - so much more interesting.

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

Defrost mackerel and cut off the head, thoroughly clean from the insides and rinse the carcass. Cut the onion into rings and, together with the bay leaf, send into the crock-pot bowl. Lay the mackerel on top. Season with salt and pepper. Pour in the wine, close the lid of the multicooker and cook in the “Baking” mode for 15 minutes.

Cut the carcass of the fish with forks into small pieces of fiber, removing the ridge and bones. Add smoked fish, diced into small pieces, to the mackerel. Chop green onions and mix with fish base. Season the riyet with salt, pepper, pour in the vegetable oil and add the fish sauce. Stir thoroughly.

Serve this paste well on slices of toasted bread.

***
Let me remind you about my book with recipes for a multicooker - this is a hundred of a wide variety of 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 the recipe for my favorite dessert. This is Kurd. Kurd is essentially a custard, only prepared on the basis of juice, not milk. The site already has a lemon recipe. It turns out to be very sour in taste and really for an amateur. But the orange Kurd is a completely different story. It has a very delicate and delicate taste. It does not have pronounced citrus acid, rather a light orange flavor. This Kurd can be used as a filling in muffins, pies or cupcakes. Or you can smear them a bun for breakfast or add to porridge. I can not help but eat it just with a spoon. I love him so much.

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

Well, in this Kurd, you can add various spices to give it a more spicy and New Year's festive taste. It can be ground cinnamon, cloves, nutmeg. Any spices that are now at home, or which you especially love.

I will 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 g of corn starch (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 slightly with a whisk until a homogeneous consistency. Leave on for 20-30 minutes so that the aroma from the zest is infused.
2. Strain the mixture of eggs, sugar and orange juice in a saucepan, so that the zest and seeds do not remain in the mixture, add oil and put on fire.
3. On medium heat, stirring constantly, so as not to burn on the bottom, cook the Kurd. When the Kurd begins to boil, give it a boil for a couple of minutes to leave the starchy taste, as well as in order to cook the Kurd of the desired consistency.
4. Put the finished Kurd in a jar, which can be closed with a lid or covered with a film so that it contacts the Kurd. Ready Kurd can be stored in the refrigerator for 4-5 days.

Do you think that everyone has already tried and won’t surprise you with anything? You should not think so. It was this recipe that became for me something like a revelation! You know, my emotions, when I cooked it, reached peak power! From delight: “What a delight!”, To: “So simple ?!”, and again to delight: “Wow!”
  What is lemon kurd? First, I’ll talk about impressions. This is tenderness, so magical, velvet that you take a spoon with a Kurd in your mouth and freeze with happiness while the cream melts in your mouth, spilling with all shades of sour-sweet-air pleasure.

Now it remains to dispel the last secrets and tell how this tenderness is prepared. I will introduce you to the basic recipe, which I spied on Chadeika. And then with pleasure I will thank Irina Chadeev not only for this recipe, but also for the tips and recommendations on her website.

Classic Lemon Kurd

This is a dish of English cuisine and is a custard, where the main ingredient is lemon. By the way, there are only 4 ingredients: egg, lemon, sugar and butter. Well, let's mix everything together so that we get a classic lemon kurd?
  I peeped at Irina, what should be the ratio of products. 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 accordingly:

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

How to make lemon Kurd at home

I remove the zest from two lemons.

Add sugar to the zest. Mix well.

  Squeeze juice from all four lemons. Add it to the zest with sugar. I am mixing.

  Beat eggs separately. Do not be zealous, foam is not necessary, just a homogeneous mixture.

  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 our cream.

I put a saucepan with the mixture on medium heat.
  I add oil.

Constantly stir until the cream thickens. If you drag 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 about 10 minutes (not taking into account half an hour when the mixture with zest was infused), of which 4-5 were cooked.
  It remains the case for small. Pour into beautiful jars and place the Kurd in the refrigerator.

  All! Bright, fragrant and incomparably delicious cream is ready! After he stands in the refrigerator, his consistency will become quite thick and incredibly tender.

And I will say about its advantages:

• Beautiful bright color;
• Useful;
• Delicious;
• Prepares fast
• Simple and affordable ingredients;
• Awesome fragrance;
• And yet, it can become the basis for other variations of the cream;
• With it you can diversify breakfast, prepare a number of desserts, decorate a birthday cake.

In a word: how could 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 man who has this yummy in general! Everything quickly and completely disappears before our eyes. Only a pleasant aftertaste remains, but the feeling that I myself was saturated with the freshness of the lemon.
  Lemon Kurd is perfect for balancing the sugary-sweet taste of meringue.

Traditionally, the British loved lemon Kurd to grease toast. Today, this cream is used much more widely. They are decorated with some prepared dishes, for example, cakes or pastries, where the Kurd acts as a cream. Kurd can be used as a filling for.

You can fill the baskets, grease pancakes, pancakes or crumpets. And also this cream can be the basis for the preparation of some desserts, where it is added even in a semi-liquid state or already frozen. For example, it can be tarts. But who will stop us from “spoiling” the tender Kurd with anything and nourishing this yummy with a spoon?
  Now let's diversify the recipe!

The principle of cooking lemon Kurd as a basis

You guessed it right! And instead of lemons, you can take any other citrus or berry, which will be quite acidic. It can be oranges, lime. One of the friends said that he tried with pomegranate and with currants. All of these ingredients can be both basic and optional. I'll tell you about the lemon-tangerine Kurd.
  Its advantage is a very delicate flavor, lemon acid is so muffled that the tangerine notes that we love for us during the New Year 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 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 the finished zest is also for sale. Do not be tempted! Use fresh! It will be much tastier with her.
• To better squeeze the juice from the lemons, it is worth rolling them around the table.
• The zest in this dish is not pampering or decoration. She is one of the main ingredients. But because it is worth adding even if it is, for example, pomegranate Kurd.
• If the eggs are small, take an additional number, 1 or 2, depending on size.
• Sometimes the taste depends on the quality or variety of lemon. And therefore, to make the cream exactly the way you want to see it, you can add the juice of other citrus fruits: mandarin - to reduce acidity; lime - to boost it.
• Want to quickly remove the zest? Place the lemon in the freezer for several minutes.
• You can cook Kurdish 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!)

A classic lemon Kurd will be a great filling for French pasta cakes. How to cook these gourmet cakes, you can watch 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 experiences in the kitchen!
  Bye Bye!

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