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a March 17th, 2013

  1. About Me

    March 17, 2013 by sarah

    085Hello friends and thank you for stopping by my wee blog! I have started this blog to get away from Facebook, to start some digital scrapbooking and see where this path leads me!

    My name is Sarah Keir and by day (and plenty of nights and weekends too) I am a  small animal veterinarian in the South-East of England. The rest of the time that I call my own I bake plenty of cakes, craft all sorts and am obsessed with vintage chic. My perfect weekend would be sunny (naturally), wearing a 1950’s dress and apron, knock together a teddy or vintage inspired brooch, make some delicious cakes and have friends round to enjoy them. The rest of the time my taste testers are my husband Mr K and my work mates who devour anything I produce. Anything that fails goes to the chickens – my lovely girls that keep me supplied with fresh eggs for my baking attempts.

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  2. Lemon curd and some non-bake baking!

    March 17, 2013 by sarah

    Though the weather today is the opposite of spring-like, I felt like making some lemon curd. The silky smooth texture with a fresh zingy flavour and eye-popping yellow colour sort of sums up Spring. I hope the sun comes soon! This was my first attempt, by the way, and I am very pleased with the result.

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    Makes about 700g or 3 small jars and a little left over.

     

    Grated rind and juice of 4 ripe unwaxed lemons

    4 eggs, beaten

    125g butter cut into small pieces

    350g caster sugar

     

     

     

    Place all the ingredients in a pyrex bowl over gently simmering pan of water (picture 2). Stir until the sugar is dissolved and the butter melted.

    Continue to heat gently for about 20mins until thickend and coats back of a spoon (image 3).

    Strain and pour into sterilised jars. Done!

    Keeps for a few weeks in the fridge.

     

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    While the curd was thickening, I threw together a batch of rocky road (melt 125g butter and 300g dark chocolate and 3 tbsp of gold syrup, add 200g crushed biscuits, 100g mini marshmallows and any dried fruit or nuts that need using, press into tin, refridgerate).

     

     

     

     

     

     

     

     

    Update 15/9/13 – made the lemon curd for the show using this recipe but reduced the sugar to 300g and added half a teaspoon of real lemon extract. This made it super zingy and so super nice.

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