Down at Redwood Farm, Margaret has been whipping up a storm with this new(to me) recipe. While it’s an old one in her family, I have to confess, I’d never heard of it before. But, with just lemons, sugar and cream in the mix, I simply had to try it.
In fact, it’s spoon-licking divine and it’s called Lemon Posset.
The finished result is light as a feather and, seems almost healthy. And, because it takes a few hours to set in the fridge. it’s the perfect dinner party dessert.
Head on over to Redwood Farm for the recipe. You’ll find more recipes there, of course, along with tales from the farmyard, and countrylife, with lovely photographs along the way.
Thank you, Margaret for that Lemon Posset tastebud tingler!
If you like cauliflower and potato in a spicy, creamy sauce, this is the dish for you. It`s from a relatively new, but much used cookbook in the Chook House “Grandma`s Best Recipes”.
Don`t be put off by the long list of ingredients. This is a delicious way to serve cauliflower and, even if everyone else turns up their noses at it, you`ll be pleased, because there will be more left for you!
~ Vegetable Korma~
- 4 tbsp. of ghee or vegetable oil
- 2 onions, chopped
- 2 garlic cloves chopped
- I fresh red chili, chopped
- I tbsp freshly grated root ginger
- 2 tomatoes, peeled and chopped
- 1 orange pepper, deseeded and cut into small pieces
- 1 large potato, cut into chunks
- 200g/7 oz cauliflower florets
- 1/2 tsp salt
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp round coriander
- 1 tsp ground cumin
- 200 ml/7 fl oz vegetable stock or water
- 150 ml/ 5 fl oz natural yoghurt
- 150 ml/5 fl oz cream
- 25 g/1 oz fresh coriander, chopped
- freshly cooked rice to serve
Heat the ghee or oil in a large saucepan over a medium heat and add the onion and garlic. Cook, stirring, for 3 minutes. Add the chilli and ginger and cook for a further four minutes. Add the tomatoes, pepper, potato, cauliflower salt and spices and cook, stirring, for a further three minutes. Stir in the stock and bring to the boil. reduce the heat and simmer for 25 minutes.
Stir in the yoghurt and cream and cook, stirring, for a further five minutes. Add the chopped coriander and heat through.
Serve the curry with freshly cooked rice.
The sharp eyed among you will quickly spot that I substituted two ingredients in my korma. In the absence of coriander and orange pepper, I tossed in parsley and red pepper instead. I`ll just have to make the korma all over again when I get my hands on some fresh coriander. Any excuse!