Sugarbird's Sweet Nothings

I am passionate about food. And cooking. And baking. And running. Come and find a new recipe, a funny story, some strong opinions and whatever else I feel like throwing in the mix today.
August 3rd, 2011

Lemon Curd

I love lemon. Lemon cake, lemon tart, lemon cookies, lemon bars, you get the idea. I even eat lemon. Straight. Weirdo? I know. I can’t help it.

So yesterday while making a bunch of low calorie cupcakes, I had some time to kill in between batches and I also had a whole load of egg yolks left over from using the egg whites in the cupcakes. As my brain was mulling over the potential uses for 8 egg yolks, my eyes fell on the big bag of lemons in the fruit bowl. Perfect! 🙂 Lemon Curd!

My first memory of lemon curd is of my grandmother. I don’t know if you can even buy lemon curd in South Africa. We certainly never had it in the house when I was growing up. But I do distinctly remember my grandma having jars of it that I am pretty certain she made herself. I remember it being used just as a topping for bread/toast, and the sweet, silky, lemony flavour has stuck with me. Read the rest of this entry »

May 1st, 2011

Rhubarb, Vanilla and Sour Cream Crumb Cake

I can’t remember the last time I had rhubarb. When I think of this long, leafy plant (which is technically a vegetable and not a fruit) I think of the rhubarb crumble and custard that my mom used to make when we were kids. I love sour things (I eat lemon, much to the bewilderment of anyone nearby) and I always loved the contrast of the very tart rhubarb and the smooth, creamy custard.

My green-fingered neighbour Geri has an enormous pot of rhubarb growing in her back garden, and when I was over there last weekend, Kevin mentioned that they did not know what to do with it all. It was a monster of a plant.  I recalled that I had received a Delicious Magazine a while ago that had a few rhubarb recipes so I offered to take some off their hands and return it in the form of Rhubarb, Vanilla and Soured Cream Crumb Cake, and a Rhubarb and Orange Cheesecake. Kevin, being a huge fan of all things baked, jumped at the idea and on Friday they turned up at the door bearing a huge bunch of beautiful rhubarb, leaves and soil-covered stalks and all. Awesome 🙂 Read the rest of this entry »

January 27th, 2011

Biscuit Joconde Imprime & Entremets – What a Mouthful!

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

I have never even considered making anything with such a posh sounding name, possibly because French names imply that a michelin star level of sweet skill is required to make a success of such a thing. However, I was very excited when I read through this intimidating sounding challenge and it dawned on me that this did not sound impossibly complicated. Taken as a whole it sounds like a big job, but broken down, one component at a time, it sounded very do-able.

Read the rest of this entry »