Friday, 6 November 2009

Perfect Curd this time !

I have made the 'Pumpkin and Ginger' Curd again, and this time it's perfect. I now know what I did wrong before, I had the water bubbling beneath the pan with the ingredients in far too hot, and the eggs curdled, also I grated the lemon and orange zest really fine this time. It was worth doing again as the texture is lovely and smooth (except for the bits of yummy stem ginger of course!).



Right texture below


Wrong Texture, what a difference !!

I think the difference in the colour is down to the lighting, not the actual curd.

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I don't know what the weather was like in your area today, but here it rained almost all afternoon, and I never got to do anything on the allotment as planned. It is sooo frustrating. I still have garlic to get in and another asparagus trench to dig and prepare. I did manage between downpours to dig up a couple of my favourite Dahlias from the garden. I am leaving some of the least favourite ones in the ground, but special ones are being dug up and the tubers stored in dry compost until next spring. I also have some in dry sawdust/wood shavings. I have to admit I didn't store them in anything last winter and they lay about in empty pots, but they survived. How do you store yours ? any suggestions would be welcomed.
HAVE A GOOD WEEK-END EVERYONE.

12 comments:

Pam's English Garden said...

Hi, Maureen,
I store mine in peat moss. Sorry you are having bad weather. It's cold here.
Pamela xx

CatOnHotBricks said...

Sounds so delicious., i may have to buy up some of the cheap halloween pumpkins and give it a go - The ones we grew this year by Loch Ness were sadly tasteless :( Thank you, Cat

Anna said...

Glad to hear that you have cracked it with the pumpkin curd Maureen. It looks most yummy :)

Maureen said...

Thanks for the comments
PAM, It's quite hard to get peat here, but I guess a light peaty type compost will be OK.
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CAT, Hi there, I don't know how you found my blog, but it's nice that you did. If you want the recipe for the curd, I will post it. I had a look at your blog, it looks like you have been having fun travelling, lucky you !!
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ANNA, I hate getting things wrong so I was very pleased that it turned out so well this time and it's delicious. I really am into curds at the moment, I have made Raspberry, Blackberry and now this curd. I love them stirred into plain Greek yogurt, Raspberry is my fave so far.

Jo said...

The texture does look better, Maureen. Glad you cracked it. It's a miserable day here and everything is soaked from the downpour we had last night.

Jo said...

There's an award on my blog for you, Maureen. I hope you will accept it.

Maureen said...

Jo, Thank you very much for the award, I will be pleased to accept and participate, just give me a couple of days to get it all done, and then I will post it. x

Prospero said...

Your latest curd looks amazingly yummy. Your pictures are excellent, and shall I say, mouth-watering.


Thanks for the Palestrina link, Doc.

Maureen said...

PROSPERO, thank you. I hope you enjoyed the Palestrina link on YouTube, such beautiful music, the renaissance period was so good.

allot of veg said...

Yummy curd - how do you fit it all in?
Weather is c-c-cold! I need to get my garlic in too but we have been busy. All things come to those who wait - seems to be my new mantra...

Maureen said...

ALLOT OF VEG, thanks for the comments. I fit it all in as I am retired now, YIPPEE ! and sadly my family are now grown up, I loved it when they were little, so I envy you your little ones, enjoy every moment of them growing up as it goes too fast, the garlic can wait, but try and get it in before the soil gets too hard.
It's cold here too and raining and wet soggy soil, YUK, but I managed to get my garlic in this week.

Pam said...

If that curd is anything like the raspberry one - it will be delicious. Not too sure why, but we don't have any squashes at the allotment this year. A major lack of foresight.
Anyhow, my dahlias fight for themselves; though I do plant as deep as possible, and also bank up the soil around them.
The other thing I do (or don't) actually, is to leave them, stem intact, until the spring. This all seems to help them survive, but of course last winter I did lose a couple - though a friend who was storing hers in a shed lost more.
Who knows - let's just keep trying and enjoying those wonderful colours. Like gorgeous pink giraffe!
P xx