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Monday
19th January 2004
Local lemon curd goes big in Russia |
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flag and a lemon |
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A
recipe for lemon curd is proving to be a big hit in Russia and elsewhere
across the world thanks to a Internet message board. |
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Lemon
curd is one of those dished you either love or loath.
Many people were put off it for life by the oversweet and glutinous
version served with a rock hard pastry base by a whole generation
of school cooks.
However thanks to a recipe posted on the net by a Worcestershire woman
the dish is proving to be a big hit, and the subject of much debate,
in Russia.
Since Steve Munslow put his Mum's recipe for lemon curd on the message
board it has attracted more than 800 hits, mainly from Russia but
also from Russians living overseas, in San Diego, New York and Turin.
Steve says he put the recipe on to satisfy a request for more information
on the dish.
"A short while back someone wrote in saying they'd come across
something called Lemon Curd and could anyone tell them what it was.
"So I wrote in explaining what it contained and telling them
that I had a recipe if they wanted.
"There were several requests for the recipe so I placed it on
the forum."
The debate has now widened to take in the joys of Worcestershire sauce
- though not when added to lemon curd of course.
If you want to know what all the fuss is about here is the recipe
for Mrs Munslow's lemon curd.
Mrs
Munslow's Lemon curd © The Munslow family of Hallow,
Worcestershire.
My mums lemon curd (makes 1 pound)
Ingredients:
Finely grated rind and juice of 2 large lemons; 2 large eggs;
sugar 6-8oz (depending on how sweet you like it); butter 4 oz.
Beat
the eggs thoroughly.
Place sugar, butter, lemon rind and half of the lemon juice
into a bain marie.
Stir slowly till everything is dissolved.
Add the beaten eggs and remaining lemon juice.
Heat gently, stirring frequently until it will coat the back
of a spoon (thick cream consistency).
Pour into heated jars/ use within six weeks. Use like jam (sandwiches
or in tarts).
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comments: |
Dear
Mrs Munslow,
Your LEMON CURD contributed to better understanding between
the representatives of different cultures.
Thank you!
Very best regards,
BOB
PS This is my nickname, needless to say. |
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Dear
Mrs Munslow,
My
family thanks you for your receipt of the lemon curd, especially
my husband Paolo, sweet tooth, who highly appreciated it.
Victoria Oliva (Nicole on the Lingvo forum)
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Dear
Sir,
Would you be so kind to let Mrs Munslow know about my hearty
thanks for her recipe of lemon curd (or, to put it more correctly,
her adaptation of the recipe, which was posted http://forum.lingvo.ru).
I managed to make it and the result was really tasty.
Generally speaking, we here, in Russia, have rather a rough
idea of English cuisine and it's nice to broaden horizons a
little.
Best regards, Marina |
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