Actually, it's the same like lemon curd except that this is made with grapefruit.
I've got a few kilograms of grapefruit last week and was told that they are really sour, so not good for eating but for jam or similar.
We have tasted and found it all right. They taste just like grapefruit. Sour.
People nowadays don't like sour fruits, do they? I'm from Hungary and we LOVE sour cherries. Here, in Australia, fresh sour cherry is not available. At all. There is no demand for them. Even dried sour cherries are sweetened! How pity.
Sour fruits are good, I think.
Anyway, I had these beautiful grapefruit and although my first thought was to make jam, I changed my mind and made some grapefruit curd. It's so delicious that in the end I saved all the juice and freeze them to make more curd in the future.
Christmas is coming in the end and this will be a great present as well :)
Ingredients
4 eggs
1/2 cup (100 g) Natvia or other paleo sweetener
1/2 cup (~70 ml) fresh grapefruit juice (about half a grapefruit)
1/2 cup (~70 ml) ghee
Bring a large saucepan of water to a boil over medium-high heat.
Decrease the heat to low.
Whisk the eggs, Natvia, grapefruit juice in a medium stainless steel or glass bowl to blend.
Place the bowl over the hot water and whisk in the butter.
Continue to whisk for about 3 minutes or until the curd has become thick and creamy.
Remove from the heat and whisk until most of the heat from the curd dissipates.
Store covered in the refrigerator until serving.
Variations for wellbeing
Dairy intolerance: enjoy as is.
Gluten intolerance: enjoy as is.
Paleo: enjoy as is. Ghee is not recommended for people with autoimmune disease.
Well, this is a pesto without lemon, despite the name.
It does have Lemon Basil in it, however, which really has a lemony basil smell.
I have lots of herbs in my garden and they have grown very well this Summer. I was quite successful with Basil unlike last season. I have Sweet, Greek, Thai, Purple and Lemon Basil. The last one is my favourite for making pesto.
Ingredients
1 bunch Lemon Basil
1 clove garlic
2 tbsp pine nuts
corse salt
2/3 cup freshly grated Parmezan
2-3 tbsp extra virgin olive oil
Wash the basil carefully and allow to drain. Chop in a food processor, together with the garlic, pine nuts, and a pinch of coarse salt. Gradually add the grated cheese and work into an even paste.
Finally, slowly mix in the olive oil, until a creamy consistency is achieved.
Come back in a few days and you'll see what I use the lemon pesto with :)
Variations for wellbeing
Dairy intolerance: choose real Parmesan matured for 1-2 years.
Gluten intolerance: enjoy as is.
Paleo: enjoy as is.
I always read product labels. Not only because of the ingredients I want to avoid but also because I might be able to make it at home myself.
I saw coconut spread the very first time at the local health food store. I was interested but found it quite dear. I read the label - and put it back to the shelf. So easy!
With paleo banana bread
Ingredients
200g desiccated coconut
1 tsp vanilla bean paste
1 tbsp honey or light agave nectar
approx. 3-4 tbsp coconut oil, melted
Put desiccated coconut into a food processor and chop for about 5 minutes. Add coconut oil, vanilla paste, honey or agave and chop for another 1-2 minutes. It should be a smooth spread. You can add more coconut oil, if necessary.
Coconut spread can be use the same way as Nutella: you can put in cakes or eat with bread.
Or, you can make the most delicious, home made Bounty or Raffaello :)
Enjoy :)
Variations for wellbeing
Dairy intolerance: enjoy as is.
Gluten intolerance: enjoy as is.
Paleo: enjoy as is.
