I should point out the picture above is not in fact my lemon curd – that looks nice but a bit fake in my humble opinion. Mine looks far more rustic.
We love all things lemon here – and I saw in a previous blog I made a lemon cream concoction that is utterly delicious. I thought at the time I had shared my lemon curd recipe too but now I realise I didn’t.
I’ll be honest – it’s not my recipe but I make it so often I have claimed ownership at this point! It’s from allrecipies.co.uk. I have changed the ingredients a little but I need to acknowledge someone else’s genius!
I have made curd in the past on the hob and it’s a hassle frankly – I’m not great with things that need to be constantly watched – I’m much more of a hands off cook – if it takes too much effort I’m not convinced of the benefits. This is a microwave version – in fifteen minutes you can have a jar of sunshine for your fridge that will curl your lips with the sharpness and make you smile after! It is truly lovely. It is also now my husband’s breakfast tipple of choice – he mixes it with a little Greek yogurt and heads to work happy! And trimmer – he has lost eight pounds since we came home from the holidays and it’s obviously not stopping that process.
Microwave lemon curd
175 gms xylitol
115 gms very soft butter
zest of three lemons
250 mls freshly squeezed lemon juice
Put the xylitol and the eggs into a bowl and whisk until they are combined – I just use a hand whisk – it takes only a minute – it doesn’t need to be frothy, just combined.
Put in the butter and roughly mix – if you were a good cook you could melt it, wait for it to cool down and then add it – life is too short – the recipe works fine this way, but it does need to be soft – the current weather conditions make it the perfect consistency – soft but not runny.
Add the zest of three lemons to the mix. As I mentioned before a Microplane grater is an amazing little gadget – it grates everything for me – it is worth the investment I promise you – for savoury and sweet. Then juice the lemons and add it through a strainer to the egg and sugar mix. One bowl. Very little mess. Ready for the magic.
Set the microwave for six minutes – mine is a 900 watt oven so yours will need less or more time depending on the wattage. After one minute take the mixture out and whisk by hand. The butter will be melting nicely at this point. Repeat the process every minute or so – it’s really important to do this or you will end up with little white flecks – bits of cooked egg white – we still eat it but it’s not perfect then!
The curd may take six full minutes – it make take five – after the fifth minute if it is not at all thicker it will need the extra minute. It might need a little longer but sometimes, maybe depending on egg size it can be thinner or thicker – this week’s batch was quite thick as you can see – if you microwave until it is like slightly thick soup but not walk on style it will be fine.
That’s it – refrigerate and enjoy in all manner of ways – I had it the other day over some blackberries, strawberries and raspberries – all Wexford fruit – so delicious. I added a dollop of freshly whipped double cream. I almost died and went to heaven in that moment!
Having 34 pounds off before Christmas was a really great incentive to stay focused and not deviate from the banting lifestyle for the holiday season. I was determined to stay healthy and not go back to unnecessary and sugary foods just because tradition dictates that we should stuff ourselves for the holidays.
Christmas is all about the treats though isn’t it? You feel like you deserve to have a nibble of something a bit rich, have a glass or four of champagne and then of course all determination goes out the window and you wake in a stupoholic mess the next day wondering what went wrong!
I decided late on Christmas Eve after sampling a rather delicious mince pie which I made that evening that I was going to over indulge Christmas Day and taste all the things that have been absent from my life for the last four months, and hang the metaphorical expense of it all.
Before that however I did make a couple of Banting friendly treats which I will share later. So I got up Christmas morning ready for sugar.
It was interesting. I had a bit of stuffing with the turkey and ham – and of course lots of brussel sprouts, and I took a bit of gravy on that – Bisto, full of bad things! It was rather lovely I must say. It helps when the turkey is one you have watched grow from a tiny bird to the twenty pound specimen that graced our table Christmas Day. I had nothing much to eat before that – I had some banting nuts and a glass of champagne – nothing else.
Amazingly we were very full after that – I have noticed, as has Paddy, that our appetites are much smaller than before, which is great. So we resisted all else and had a break for an hour or so before diving into the homemade trifle.
My sisters will tell you. I am a sucker for “Tradition” – (sung like the song of that title in “Fiddler on the Roof”). So custard trifle it had to be – made with fake Bird’s custard, tinned fruit, shop bought swiss roll, bananas and sherry! Oh my. It was pretty gorgeous – topped with banting friendly freshly whipped cream!
Not content with just that, as the evening wore on I also had: mince pie, Christmas cake, a Curly Wurly, and about fifteen Roses. None of which satisfied me in the slightest. It was an interesting experience. The roses were in fact bland and quite unpalatable. Gone were the flavour rich foods of the last four months and in their place marched sugary, unsatisfying junk.
So. I ditched all on St Stephen’s morning, happy that I had had my blowout and my body was none the worse for one day’s gorging. I had two pounds on but that could be gone in the morning.
Except that wasn’t the end of it. That evening I opened our christmas cake – the iced one – and lost myself all over again. I had one piece and then another bit of a one, and then another. It was glorious. The almond icing was exquisite and the fondant icing on top was totally addictive. I then moved onto the box of Celebrations – did I mention I don’t actually like any of the flavours in the box? – followed by ginger nut biscuits. It was awful. The feeling of compulsion was back with a bang – it was as if I had never given up sugar at all.
The most interesting part of this for me has been the fact that I have learned that I am no way near being over my sugar addiction. I also learned that the carb element is not an issue – I had no interest in potato, and while I had the stufing, made with bread, it is really the herby flavour that I love there – next year I will make it with sausage meat instead! Sugar is such a potent drug. I woke up yesterday morning with 6 pounds on! Obviously that is temporary weight, and already two of those pounds are gone today. however. It just shows how easy it is to slip back into old habits.
Yesterday I went back to my banting lifestyle again. It was easy. I was very full and bloated feeling from the night before so I just had one meal in my parents’ house – turkey and ham and trimmings – lovely – and then last night when I got home and was ready to hit the junk I feasted on some banting junk instead – raspberry mascarpone cream and lemon curd, with some Green and Black’s 85% chocolate. I’ll let you know how long it takes to get back to my pre Christmas weight.
Am I sorry I “cheated”? Honestly? The old “negative about me” part of my brain is furious. Most of me is okay with it though – because this is a lifestyle change, not a diet. There is no set agenda. I want to lose weight, but more than that I want to embrace how being sugar free feels – and it feels so good – believe me! Today I’ve been very productive – sugar free! I ate the Green and Black chocolate last night as a bridge to detoxing. Then today I had a big bowl of turkey broth and put on a pot of our favourite recipe of all – the banting lasagne – I’m jazzing it up tonight – stuffing it into peppers and adding cheese on top, and serving with some guacamole – I haven’t told Paddy that yet though! I’ve stocked the fridge with smoked salmon, cream cheese, avocado and bacon, and I’ve bought more nuts to make some more banting nuts. I also baked seed crackers and got some duck pate – all fatty filling tasty delicious foods that will get me back into the banting way…..
Two recipes as promised:
Raspberry and Lemon Delight
Microwave lemon curd:
3/4 cup xylitol
1 cup fresh lemon juice
3 lemons, zested
1/2 cup butter
This makes quite a large quantity of curd – I gave it away to three others as a little goes a long way.
Mix the eggs and xylitol together then add the rest of the ingredients.
Mix well then put in the microwave for about 90 seconds on full heat. remove and stir well.
Repeat this process again three more times but with only 60 seconds of heating each time. The curd is done when it coats the back of the spoon.
Whip some fresh cream – about 150 mls, and add to about the same quantity of mascarpone which has been out of the fridge for about half an hour. Add 120 gms of frozen berries defrosted to room temperature – mix gently together and put all back into the fridge.
I served this from piping bags onto homemade shortbread. However you could have it like we did – in a pot without the biscuit. It was so tasty, and so rich and decadent that I didn’t feel at all deprived.
The other recipe I made this Christmas which was a godsend was the banting nuts from https://banting.realmealrevolution.com. They were absolutely gorgeous. Definitely a recipe for life!
Spicy Bacon Banting Nuts
250 gms Streaky Bacon Rashers
4 packets Lidl mixed Nuts – 800 gms in total.
2tbsp unsalted butter
0.5tsp Ground Cumin
0.5tsp Cayenne pepper
0.5tsp Ground Cinnamon
1pinch Freshly Ground Nutmeg
Plenty of Salt
I put the nuts in the frying pan to dry roast them while the bacon pieces cooked in the oven at 180 degrees celsius.
Once the nuts started to look like they were actually roasting in the pan I added the butter and the spices then took the bacon out of the oven and poured it and the fat into the frying pan
I then placed all on a few sheets of kitchen paper back onto an oven tray and put back into the oven to dry some of the fat off the nuts. I turned the oven down to 160 at that stage.
I took them out after about ten minutes but kept an eye the whole time. I then salted them liberally and when they cooled down popped them into Kilner jars and gave as presents to friends and family.
By the way. Here is a before and a right now photo so you can see the difference that banting has made in my life.
I couldn’t recommend it highly enough. I’m also glad I found this photo from last May to remind me of why I am changing my habits.