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A hectic but fun day today, starting with a visit to drop off some post at Lennox Plunton, where the Sproats are lambing.

Arthur, Kester and I got a tour of the lambing shed, admiring the latest additions and seeing the stages involved. They currently have Texels, including some pedigrees, which are quite labour intensive for lambing. We have been invited back on Sunday to see some lambing live as they time deliveries for the weekend (Saturday mainly). Highlight for Arthur was a quick ride with Benjy and the dogs on the quad bike.

Then we nipped to Cream o Galloway for the first story telling session of the season and a quick go in the soft play before heading to Jo at Colt Cottage for lunch.

The main purpose of our visit was to get advice on our plans for chickens. We left full of delicious stew, armed with lots of great information and some fresh eggs which I used to make lemon curd and marzipan.

Here are the recipes (marzipan first as you use the leftovers for the curd).

Get a large bowl and pour in 300g ground almonds and 200g each of caster sugar and icing sugar. Add the grated zest of two lemons and mix. Than make a well in the centre and add two egg whites and 1 tsp of almond extract. Mix with a wooden spoon, then by hand to make a dough. Wrap your marzipan in clingfilm and chill for at least one hour.

Lemon Curd

While the marzipan chills, get three more whole eggs and put them in a bowl with your leftover yolks and 200g caster sugar. Whisk until the sugar dissolves.

Next put 125g unsalted butter, cubed, in a large, heavy-based pan. Zest a lemon into the pan, then the juice of that lemon and the two left from the marzipan. Add the egg and sugar mix, turn the heat to medium and heat, whisking constantly. If you worry about curdling, have a bowl or sink of cold water waiting to plunge the base of the pan into. Bring the mixture to the boil and keep beating until it thickens and looks like curd. Pour into sterilised jars and keep in the fridge. It should keep for two weeks but mine never lasts that long!

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