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Cherry Curd - Try something different

Cherry Curd -Try this wonderful tasty easy recipe.  Cherries are plentiful here in Spain during May to September and this is a great use for them and makes a lovely change from the traditional Lemon Curd.

Fruit in Spain a seasonal guide

Ingredients 

300 g cherries

1 tbsp water

1 tbsp cherry brandy (optional)

200 g sugar

3 eggs

100 g unsalted butter

pinch of salt

Cherry Curd - Try something different

Method

Stone/pit the cherries either with a pitter If you don't have a cherry pitter, use a plastic or metal straw to remove the pits. Wash the cherries, de-stem them, and push the straw through the stem hole until the pit comes out the bottom of the berry.

 

Heat the cherries with the water and cook until soft. Using a blender, blitz them until you have a smooth consistency.

Heat a small pan of water with a bowl placed on top (the water must not touch the base of the bowl).

Pour in the cherry pulp and add  the sugar, brandy (if using) and pinch of salt. Stir until the sugar has dissolved.

In a separate bowl whisk the eggs and then pour them into the cherry mixture and continue to stir.

Cut the butter into small pieces and add this to the mix and continue to stir.

Keep stirring till the mixture thickens, about 20 minutes.

Spoon into sterilised jars.

Store cherry curd in the fridge in sealed jars for up to 2 months, once opened it should be used up within 2 weeks

Sterilise jars in the oven

Stand the jars upright on a baking sheet lined with kitchen roll and put them into a cold oven. Set the temperature to 110C/225F/Gas 1/4 and bake for 30 minutes.

Do this just before you want to use them and allow to cool just slightly before filling with jam etc.

Sterilise jars in a water bath

Line the base of a big pot with a tea towel and stand the jars upright on it, now fill the pot with water to cover the jars. Bring the pot of water up to a boil and let it boil for 10 minutes. Carefully remove the jars and stand them upside-down on a clean tea towel to drain. Set them the right way up and fill while still warm. Make sure you do the lids as well.

Use the microwave

Half fill your clean jars with water and heat on full power until you can see the water has boiled and bubbled for 1 minute. Carefully remove the jars from the microwave and swish the water around the jar before draining and allowing to dry.

Sterilise jars in a dishwasher

Load up the machine with your jars, bottles and lids and let the machine do its work on the hottest setting.

How to use your Cherry Curd

On toast for breakfast or with croissants too

Stirred into Greek yogurt or swirled through ice-cream

As a filling for sponge cakes or tarts

Slathered on a scone with cream on top

Stirred into cream cheese with sugar as a cake frosting

Freezing Cherry Curd

Spoon it into freezer proof bags or little plastic boxes or jars (leave about 1cm head space for expansion), label and pop it in the freezer for up to a year. Defrost thoroughly before use.

FIND LOTS MORE SPANISH RECIPES HERE We offer a terrific selection of Spanish Recipes to help bring a little bit of your holiday in Benidorm home to your dining room.  Follow the link to find more favourites

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Homemade Cherry Pie Recipe

Homemade Cherry Pie Recipe

Homemade Cherry Pie Recipe - This tasty cherry pie is the perfect dessert, or treat yourself and have a slice with a cup of coffee.

Cherries are in season here in Spain from May to September, if fresh cherries are not available you can use canned cherries using the juice instead of sugar, the result is just as delicious.

Ingredients for the pastry

300 g of flour

200 g of butter

24 g of sugar

15 gr of powdered milk

4 g of salt

9 g of dry yeast

150 ml of very cold water

1 egg yolk, beaten

Ingredients for the filling

800 g of fresh cherries

140 g of sugar

3 tablespoons of corn starch

2 tablespoons of brandy

Method

Pit the cherries and leave them to soak overnight with the sugar and brandy.

Mix the flour, salt, sugar, powdered milk and yeast. When it is well mixed, add the butter and water. Be careful not to use too much water. Knead until the dough is elastic.

Make a ball, cover with a cloth and allow the dough to rest for one hour.

Once rested, knead again to remove the air. Remove one third of the dough to make the lattice top.

Using a rolling pin, roll until thin making a circle which is slightly larger than the tin you will be using.

Cover the bottom of your tin with the pastry. Discard any excess dough or save it for the top, allow the base to rest in the fridge while you prepare the strips.

With the rest of the pastry, form another circle larger than the mould, make strips with the help of a pasta cutter. 

Mix the corn starch with the cherries and their juice, and stir well. Once the filling is ready, pour it over the base.

Place the strips of pastry over the filling, crossing the strips with each other to make a lattice pattern. Press the edges with your fingers to form a border and to make the strips stick to the base.

Finally, paint the lattice top with the beaten egg  yolk using a brush.

Bake at 180ºC for 20 minutes in the lower part of the oven.

Tip 

If you don't have a cherry pitter, use a plastic or metal straw to remove the pits. Wash the cherries, de-stem them, and push the straw through the stem hole until the pit comes out the bottom of the berry.

FIND LOTS MORE SPANISH RECIPES HERE We offer a terrific selection of Spanish Recipes to help bring a little bit of your holiday in Benidorm home to your dining room.  Follow the link to find more favourites

Join us on FB for regular updates or use our own social feed - The Benidorm Social Club

Spanish Roast Lamb

Spanish Roast Lamb with Cherry Sauce 

Spanish Roast Lamb with Cherry Sauce - This is a wonderful lamb dish as the sweetness of the cherries and the sharpness of the lemon, with the herbs and spices make this a dish to remember.  The perfect recipe for a Sunday lunch or a family get-together.

Ingredients

3 lb leg of lamb (bone in)

4 large cloves of garlic - cut in two lengthways.

8 Sprigs of rosemary.

6 tbsp of good quality Olive Oil.

2 tsp of cumin seeds.

4 medium sized potatoes peeled and quartered.

12 shallots.

8 medium carrots.

12 Black cherries - stoned and halved (fresh or canned)

1/2 Pint of lamb stock, a stock cube will be fine

1/2 a lemon - juice of

Corn starch to thicken.

Salt and black pepper

Spanish Roast Lamb with Cherry Sauce

Method

Make 6 deep holes in the lamb with a sharp pointed knife.  Push 1/2 a clove of garlic and a sprig of rosemary down into each hole.

Mix together the olive oil, cumin seeds, a good pinch of salt and a fresh black pepper in a large bowl.

Roll the lamb in this mixture until it is well coated, and put it into a large roasting tin (big enough for everything).  Place rosemary side down.

Toss the potatoes in the remainder of the olive oil mixture and arrange around the lamb.

Place the lamb in a preheated oven at 350ºf/175ºc for 30 minutes.

Meanwhile - peel the shallots and peel the carrots leaving them whole.

Remove the lamb from the oven turn it over, turn over the potatoes, add the shallots and carrots, also turning them over in the juices to moisten them

Return to the oven for a further 45 minutes, turning the vegetables once more after about 25 minutes of roasting.

In a small saucepan, simmer the cherries in the lamb stock for 10 minutes and then add the lemon juice.

Remove the lamb and vegetables from the oven and arrange in a large casserole dish (keep warm).

Drain off any fat from the roasting tray and deglaze with the stock and cherry mixture.

Mix a teaspoon of corn starch with some cold water and slowly add to the gently boiling sauce until it reaches the right consistency, smooth and glistening.

Pour the sauce around the Lamb.

Serve immediately.

Find out which Spanish fruit are in season each month HERE

FIND LOTS MORE SPANISH RECIPES HERE We offer a terrific selection of Spanish Recipes to help bring a little bit of your holiday in Benidorm home to your dining room.  Follow the link to find more favourites

Join us on FB for regular updates or use our own social feed - The Benidorm Social Club

 

 

Cherry muffins

Cherry Muffins Recipe 

Cherry Muffins Recipe - Cherries are plentiful here in Spain during the months of May to September, so why not try these tasty cherry muffins.  These will also freeze well, if there are any left over, which we doubt.

Fruit in Spain a Seasonal Guide

Ingredients - Makes 12 muffins

100g butter

200g caster sugar

2 medium eggs

1 teaspoon vanilla extract

250g plain flour

2 teaspoons baking powder

1/2 teaspoon salt

125ml skimmed milk

250g  stoned fresh cherries or if not available glace cherries 

125g raisins or sultanas (optional)

2 tablespoons brown sugar (optional)

Method

Preheat the oven to 230 C / Gas 8 and lightly grease a 12-hole muffin tin or line with muffin cases.

Mix (dream) together the butter and caster sugar until thick and smooth. Beat in both eggs, together with the vanilla extract, until the mixture is creamy.

In a separate bowl combine the flour, baking powder and salt and mix well. Add the dry ingredients to the wet ingredients, alternating with adding the milk, and mix well.

Fold in the cherries (chop them if you wish) and raisins (if using) and spoon the cake mix into the prepared muffin tin or cases.

Tip Toss the fruit in 2 tablespoons of all-purpose flour before adding to the mixture, this will stop the fruit from sinking to the bottom of the muffins during baking

Optional - Sprinkle a pinch of brown sugar onto the top of each muffin before placing in the oven or make them look even more special by adding a whole cherry or two to the top of your muffin, if you decide to do this, make sure to tell people that the whole cherries on top are not pitted.

Bake in the preheated oven for 5 minutes before reducing the heat to 190 C / Gas 5 for another 20 minutes or until golden. Keep an eye on them as they tend to cook quickly. Remove from the oven and allow to cool.

Tip 

If you don't have a cherry pitter, use a plastic or metal straw to remove the pits. Wash the cherries, de-stem them, and push the straw through the stem hole until the pit comes out the bottom of the berry.

FIND LOTS MORE SPANISH RECIPES HERE We offer a terrific selection of Spanish Recipes to help bring a little bit of your holiday in Benidorm home to your dining room.  Follow the link to find more favourites

Join us on FB for regular updates or use our own social feed - The Benidorm Social Club

Spanish custard with cherries

Spanish Custard with Cherries Recipe

Spanish Custard with Cherries Recipe - Cherries are very popular here in Spain especially during May to September, and this is a lovely recipe to try.

Ingredients

500 g fresh cherries 

250 ml sherry

2 tbsp Caster sugar

Juice of 1/2 lemon

300 ml milk (full fat if possible)

300 ml cream

1 lemon, rind, cut into strips with a potato peeler and all white pith removed

1/2 vanilla pod with seeds scrapped out

4 large egg yolks

2 large eggs

40 g sugar

Spanish custard with cherries

Spanish Custard with Cherries 

Method

Place the cherries, sherry, caster sugar and lemon juice in to a small saucepan. heat and bring to a simmer.

Simmer for 4-5 minutes until the cherries just start to soften but still retain their shape. Remove from the heat and place to one side, allowing to cool.

In a medium sized sauce pan, place the milk, cream, lemon rind and vanilla and bring to the boil over medium heat.

Whisk the eggs and sugar together briefly in a mixing bowl before pouring the hot cream mixture over the eggs, whisking all the time. Return custard to the saucepan.

Reduce the heat and cook slowly for 15 minutes stirring continuously until thick. (Don't leave it or turn the heat up because it will curdle.)

Remove from the heat and pour into a separate dish, chill until completely cold.

Once cold, spoon the custard into glasses just before serving and top with cherries and sherry syrup.

Find out which Spanish fruit are in season each month HERE

FIND LOTS MORE SPANISH RECIPES HERE We offer a terrific selection of Spanish Recipes to help bring a little bit of your holiday in Benidorm home to your dining room.  Follow the link to find more favourites

Join us on FB for regular updates or use our own social feed - The Benidorm Social Club

 

 

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