I did mention in my last post in July that I would be travelling primarily for my B’s wedding. Alhamdulillah, we had a lovely time. Even though it did rain prior to the wedding, the wedding day was quite dry, with the rain starting at night. The week that followed was when the whole excess raining caused heavy flooding in so many areas of Kerala. It so happened that he and his wife went for their trip to Langkawi, and then had their return tickets cancelled, which in turn end up with them flying into Dubai as it was the best option available in every way. As I type, I have my sister-in-law at home with us, and they leave during this weekend to go home. She has stayed with my parents for only a single day and can’t wait to go back to explore them more. 😉 Her situation reminded me of my initial days in HD’s house and how nerve wrecking it had been, while I kept calm and smiled throughout. A little titbit was shared in this post too, if you wish to read. 🙂
We have a long weekend from tomorrow, and all I want to do is relax. The home is quite looking normal now with all luggages cleared and I just want to have some homely meals and stretch my legs. Hopefully, we go for a beach visit which the girls have been wanting since long, provided that the climate is favorable. It is still decently hot, though at times, the climate makes you feel like the summer is ending. Let’s see how the weekend pans out…
They say, “When life gives you lemons, make lemonade!” With lemons flooding the market, there is no other time to binge drink lemonades for sure! My all-time favorite is the Mint Lemonade, what about all of you? 🙂 Another way I would do away is to bake this delicious cake or for a change, use them in potatoes – yum!
Even though I am not a lime or lemon fan as such, I do like the tangy taste of it in my sweets. After having watched a lot of Lemon Curd all over the place, I wanted to make a small portion and cherish, but I was really worried about the butter and the eggs that go into making it. Definitely, it is not considered to be a healthy spread or snack, but still I wanted to try it with limited eggs and butter. This trial was surely one of my favorite! I totally enjoyed making it and couldn’t believe how much the lemon taste was shining in this low fat curd. There is very limited use of butter, so there is no overpowering taste, yet the whole curd was super creamy!
I used it up as topping for a cheesecake, which InShaAllah I will try to bring it to the blog as soon as I can, and the rest was slathered on bread and crackers, and licked up dipping our finger! 😉 I don’t know if I will make them again now since I am on some self-restraint, but I guess by using stevia, maybe I can make a batch to indulge in! 😉
- ⅓ cup fresh lemon juice
- 1 tsp lemon zest
- 1 large egg, room temperature
- ½ tbsp corn flour
- ¼ cup sugar
- 25 gm butter
- Blend the juice, zest, egg, corn flour and sugar till combined. Pour into a pan and add butter.
- Cook on low flame stirring occasionally, till the mixture thickens and coats the back of the spoon.
- Allow to cool completely, before storing in a glass jar in the fridge.