Only Recipes, by Alessandra Zecchini ©

Would you like t make a tiramisù style dessert without coffee? Are you a fan of lemons and limoncello? I had a jar of lemon curd to finish, so I made up this lemon version, and it worked wonders: in fact it tastes so good that no one will be believe that it is so easy to make! Of course I used NZ best limoncello,  Limoncello Sovrano .  Ingredients: 3 tbsp of lemon curd 300 ml cream 1 small glass of  Limoncello Sovrano  thinned with a little water 12 savoiardi biscuits Edible Flowers to decorate Smooth the lemon curd with 3 tbsp of cream, then whip the rest of the cream and fold with the lemon curd mixture. Place the Limoncello in a deep plate and add a little water to thin it down (or use just limoncello - I prefer to thin it down so that my kids can also eat this). Quickly soak the savoiardi biscuits in the limoncello, one side only, then place them in a serving bowl, soaked side up.  Add some cream and lemon curd mixture and ...

Publishing old photos as the plum season in the Oratia orchards is well finished! But jam recipes are good to keep! I used 1 kg of plum was far too ripe and soft for eating. It happens, sometimes we buy fruit and it is hot so it doesn't keep… but very ripe fruit is sweeter, and it is perfect for jams! I washed and the plums and put them in a pot with a little water and boiled them, then I strained them to discard stones and leftover skin and tasted the paste. I usually add 50-60% of sugar (I don't like the 1kg fruit for 1kg sugar ratio they do in NZ), but this paste was already sweet! So I added just 2 tbsp of brown sugar and a pinch of citric acid (as a preservative) and, fearing that the jam wouldn't set, 1/3 tsp of agar agar. If I were to keep this jam longer maybe I would have added more sugar, but I only made 5 small jars and they went pretty quickly!   Remember that apples and pears are still in season at the Dragicevich Orchard, 556 West Coast Rd, Oratia, ...