Lemon Curd Made in Microwave

Lemon Curd from a Microwave

Ingredients:

* 1 Cup of Sugar

* 3 Eggs

* The Rind and Juice of 3 Large Lemons

* 3/4 cup of melted butter (without salt)

Method:

1. Whisk the sugar and the eggs

2. Add the butter, the lemon juice and the rind and whisk again

3. In a microwavable bowl, microwave the mixture on medium/high for one minute then whisk well

4. Repeat step 3 as many times as necessary until the mixture is thick enough to coat a spoon. 

Extra Tips:

* Note the lemon curd will set harder overtime so do not make too thick

* Why not replace lemons for any citrus fruit to make other 'Curds'

Banana Bread

Banana Bread

Ingredients:

* 4 Old, mashed up bananas
* 6 Heaped spoons of plain flour
* 2 Eggs
* 1 Cup of caster sugar
* Large dash of milk mixed with lemon juice
* 1/2 cup melted butter
* 1 tbsp vanilla extract
* 1/2 tsp salt
* 1/2 tsp bicarb of soda

Directions:

1.Set oven to 180 degrees

2. Cream the butter and sugar

3. Add everything to the butter and sugar mixture. No special order, just get it all in the bowl
4. Add nuts if desired. We ALWAYS add nuts but you could add raisins, chocolate chips, anything you have in your cupboard.

5. Put in a baking tin/bread tin/cake tin and leave for approx 1 hour. 

Extra Tips:

* Note the banana bread is ready when it is firm on the outside. DON'T rely on the fork test as the bread should be moist inside due to the bananas.
* Also makes good banana buns.
* sprinkle seeds onto the top of the bread/buns before baking for an extra touch

Mum's Mooney Pastry

Pastry

Ingredients:

* 6 heaped spoons of Plain flour (sieved)
* Pinch of salt
* 1 large spoon of margarine/lard
* small cup of cold water

Method:

1. Set oven to 150 degrees

2. Using the rubbing in method combine the dry ingredients until they     resemble breadcrumbs 

3. Add a small amount of water at a time to bring the mixture together
4. Wrap in cling film and leave in the fridge for half an hour

5. Remove from the fridge and roll out on a lightly floured worktop. place in the ovenproof dish and trim to size (leave a little extra to allow for shrinkage). save some for the top
6. Bake blind until the pastry begins to look half baked. remove from the oven add the contents of your choice, roll the next lot of pastry and return to the oven to cook.

Extra Tips:

* herbs of your choice may be added to the dry ingredients at step two.