Lemon curd tart

Garnish with berries for example. My baby girl made the
finger marks on the top :)

I have made lemon curd tarts before and I have also published a recipe in November 2014 in this blog. Here is a new recipe with small variation compared to the old one.

Tart base:
170 g butter
1 1/4 dl sugar
1/2 tsp vanilla sugar
4 1/4 dl flour
(salt if you are using non-salted butter)

Lemon curd:

grated zest of 4 lemons
1 1/4 dl lemon juice
3,5 dl sugar
115 g butter
4 eggs
pinch of salt

Mix the butter and sugar together. Add the vanilla sugar. Mix the flour with the butter mix. Press the dough in to a pie pan and put it to the fridge for about an hour to cool down.

Set the oven to 175 °C.

Put a tin foil on the dough and fill it for instance with rice. This will prevent the edges of the pie to fall down when in the oven. Put the dough in the oven for 20 minutes. Remove the rice and tin foil and let the tart be in the oven for another 20 minutes or until golden brown. Cool down the tart after taking it out from the oven.

Tin foil and rice will help you
to keep the edges of the tart
up.

For the lemon curd you need to grate the zest of the lemons. Avoid the white part because this will only give bitter taste to the curd. Take the lemon juice you squeezed from the lemons aside. Mix the lemon zest and sugar together. Add the butter that is at room temperatue and mix well together with the sugar mix. Add the eggs to the mix. Finally, add the lemon juice and salt. Mix well.

Mix the lemon zest and sugar together.

Heat up the curd on a low fire until it starts to thicken. Mix the curd all the time. Remove the thickened curd from the stove and pour it on top of the tart.

On a low fire cook the curd until it thickens. Do not let the
curd to boil!

Let the tart to cool down, place it in the fridge after this and serve it on the next day.

Just amazing yellow colour!

Kimchi fried rice

Serve with a fried egg.

Here is another recipe I have used the wonderful chili paste called gochujang. All you need basically is rice and kimchi.

You will need:

3 dl rice (it will be around 6-7 dl when cooked)
2 dl kimchi
1 dl kimchi juice
1 tbsp gochujang
0,5 tbsp soy sauce
2 tsp sesame oil
spring onion
fried eggs

Cook the rice and sprinkle heated sesame oil on it. Mix the rice.

Squeeze the juice from kimchi, this will be the kimchi juice. Mix gochujang and soy sauce with with kimchi juice until completely dissolved.

Kimchi juice you will get by squeezing it out from kimchi.

Chop the kimchi and fry it on a pan until it gets brown. Mix the cooked rice with fried kimchi.

After stir-frying the kimchi and rice pour the kimchi juice
and mix well.

Now pour the kimchi juice mixture over the the rice and mix well. Cook until the color is brown.



Garnish with spring onion and place a fried egg on top. You may also season the kimchi fried rice with soy sauce if you need some more saltiness.

Gochujang marinated pork

Serve on rice and green salad and garnish with
chilantro and mint.

I saw on TV one cooking show where they used a Korean chili paste called gochujang. I had no idea how it would taste like but I had to buy some. The end result with gochujang marinated pork was excellent!

You will need:

400 g pork loin
0,8 dl gochujang chili paste
3 garlic cloves, minced
1 tbsp grated ginger
1,5 tsp rice vinegar
1 tbsp soy sauce
0,5 tsp sugar
salt
pepper

2 dl rice
half an iceberg lettuce
1-2 tomatoes
half a cucumber
1 spring onion
chilantro
mint

Mince the garlic and grate the ginger and mix them together with gochujang, rice vinegar, soy sauce, sugar, salt and pepper. Mix the marinate with thinly sliced pork loins and let the meat to marinate about 2-3 hours or more.

Marinate minimum of 2 hours.

Cook the meat on a pan with some oil until the meat gets caramelized and is thoroughly cooked.

Cook until the meat is caramelized.

Cook the rice according to the instructions in the package. I used jasmine rice in this recipe.

The green salad you can do how ever you like but I used iceberg lettuce here. Chop the lettuce, slice the tomatoes, cucumber and spring onion.

Chop the chilantro and mint. Don't mix these with salad.

Place first the rice on the plate, then the green salad and finally the pork. Garnish with chilantro and mint.

So hot and spicy, but still so good.

Bon app!