Saturday, 7 September 2013

Citrus Curd

The kids are due back from their weekend away, I'm sitting here watching New Years Eve (the lighthearted holiday rom-com movie!) and decided there was just enough time for one more post before the mayhem begins. I dropped our two gorgeous girls down with their grandparents on Friday afternoon and they are being dropped back shortly - two whole nights, which always seems like ages, but it goes by so quickly! About this time I start getting a little anxious though, and I go from being excited about having a wee break to really missing their crazy ways!! Hubby and I have been having a real foodie weekend though which has been fantastic.

On Friday night we decided to try out The Food Truck Garage on Welleslie St (Auckland CBD). I cannot recommend it highly enough!! We had an amazing meal, the place had a great vibe, and the bill was only $53. Amazing value for money, and well worth a trip. There were also plenty of options available for those of us who have specialized diets, and even better they serve sparkling water free! I don't know about anyone else, but I find that paying crazy prices for sparkling water in restaurants gets a bit old! I'm sure it's some kind of fancy spring water from some amazing artesian well in some deep part of a deserted fijian island, but some of the prices for that stuff are insane!

My yummy Food Truck salad - would be in the top 3 salads I've eaten! Sorry for the half plate - their presentation is much better!! I couldn't help eating half of it, then remembered to take a photo! In the back corner are the incredible thick cut vegetable chips....mmmmmmm!

On Saturday hubby had to work, and I went out for lunch with my gorgeous cousin to the new Little Bird Cafe in Ponsonby. For those of you who have not heard of Little Bird it is also right up there on my list of fantastic foodie places in Auckland. They describe themselves as an 'unbakery', serving raw, organic whole foods. They create divine meals out of the most incredible ingredients, and it was such a fantastic experience going to a cafe where both my cousin and I could eat anything we wanted on the menu without having to ask questions or make a special order. If you are after a delicious lunch or brunch this place is has amazing food, delectable drinks, and to finish off they have a cabinet full of the most luscious sweet treats that are all gluten, dairy, and sugar free as per the rest of the menu.

Last night was a miserable rainy night so we went in to the Ponsonby Food Court and got all cheap and cheerful with full bellies! I had a delicious Som Tum (Thai Carrot Salad) and hubby had a kebab - both excellent and great value for money.

Early last week I had a whole bunch of egg yolks leftover from making the fathers day waffles and could not decide what to do with them so went about getting an idea in the usual way - trawling the internet until inspiration struck!

I came across a recipe for Lemon Curd and was instantly transported back to the days of school fairs and stalls selling homemade jam and curd. I was always a sucker for a good lemon curd, and having it slathered on a piece of hot toast is a fond memory. However, it is choc-a-block full of sugar and I had a bit of a look at the general construction of the recipe and decided it could be remade in a much healthier way without all of that refined sugar. I used a little bit of butter which is in the original recipe, but you could also substitute coconut oil for a dairy-free version. This would be absolutely divine slathered on some Coconut Bread for a Sunday afternoon treat - here is a recipe courtesy of Petite Kitchen which is perfect and so easy to make ( This stuff is also amazing as a quick cheat for a lemon tart filling, and can be a great little surprise ingredient in a muffin (put half the batter in the muffin tin, place a dollop of lemon curd on, then the rest of the batter. When you bite into the muffin you will get a gorgeous citrus sweet surprise!).

Citrus Curd


6 egg yolks (size 7)
juice of 1 lemon
juice of 1 orange
1/3 cup honey
1/8 tsp salt
3 tbsp butter or coconut oil
zest of 1 lemon


1. In a small saucepan put the yolks, juices, honey and salt. 
2. Heat over a medium heat, whisking constantly, until thick (around 5-6 minutes). 
3. Remove from heat. Add butter and zest, Whisk until butter is melted. 
4. Pour mixture into a glass bowl and cover with gladwrap or baking paper (to prevent a skin from forming). 
5. Refrigerate until cold.