58 SATURDAY MAGAZINEAldo Zilli
FOOD
You can also follow Aldo on Twitter
@AldoZilli or @CasaZilli or find him on
Instagram @aldozill and Facebook.
Book a place on one of Aldo Zilli’s
Italian Cookery Masterclasses by
visiting aldozilli.comWhen life gives you lemons
...make something deliciously citrusy. Ideally big slices of cake,
or curd slathered on toast● Recipes taken from Magnolia
Kitchen by Bernadette Gee, £20,
Murdoch Books. To order your copy,
call The Express Bookshop on 01872
562310, send a cheque
or postal order made
payable to The Express
Bookshop to The
Express Bookshop,
PO Box 200,
Falmouth, Cornwall
TR11 4WJ, or order
online at express
bookshop.com.H
i there,
food
lovers,
welcome to
the weekend.
I have often
heard that cooking and baking
can be a good form of mental
therapy to relieve stress. And
food always makes people happy.
It is a form of art that allows you to
express your creativeness, which
is why this week’s book, Magnolia
Kitchen: Inspired Baking With
Personality, was a joy to read.
Bernadette Gee writes her
recipes in an expressive and
passionate way with lots of tips
for first-time bakers. I decided
to bake the lemon and poppy
seed loaf and basic citrus
curd. The recipes were easy to
follow and the end result was
delicious! Tag me in your baking
creations on
Instagram
@zilliciousfood.Compiled by: Octavia Lillywhite
Basic Citrus Curd
MAKES: APPROX 500g
★ 160g citrus juice
(see options above)
★ 1 tbsp citrus zest
★ 85g butter
★ 2 egg yolks
★ 2 whole eggs
★ 220g caster sugar1 Place all the ingredients
in a blender (a smoothie
blender is best) and blitz on
high until combined.
2 Pour into a saucepan
and heat on low, stirring
occasionally. Your curd will
begin to produce large,slow-popping bubbles.
By this stage it will have
thickened nicely.
3 Remove it from the heat,
transfer it to a clean jar,
allow to cool and store in
the fridge. Yes, you read
that right – no double
boiler, no tempering eggs- literally just whack
everything in the blender.
You can make this with any citrus fruit – lemons, oranges, blood oranges, tangerines,
grapefruit, limes, etc. Use it to fill doughnuts and cakes or spread it on warm toast.