My flat has well and truly been hit by Olympic fever.
Power walking to see 3 different torch bearers should have been an early indication of the tidal wave of patriotic enthusiasm that was about to engulf my life, but it has still come as a bit of a shock.
I first noticed it as I crouched forward, teetering on the edge of my seat as a slideshow of numbers counted down to the opening ceremony. By the hand over of the torches to the new generation of athletes I was in love (and a little tipsy and over emotional) since then I have been surrounded by live feeds and constant updates.
But in the interest of keeping this from becoming an epically long post, I will be continuing with this thought by doing a photo only post tomorrow with a compilation of my favourite shots from the Olympics.
Moving on to the original point of this post which I have completely missed up until now, breakfast. I don’t like it. Brunch at the weekend is great, but on weekdays an extra 30 minutes in bed always wins over cooking up a storm in the kitchen.
Monday to Friday breakfast time will usually find me cross legged in front of the TV with a bowl of dry cereal and a cup of tea. Which is why I love the being a food pen pal; once a month someone sends you a box of things you soon realise you couldn’t live without.
This month I received a box from the lovely Kim, who took my healthy food plea as a challenge and definitely won gold with the box she put together (yes I did just make an awful Olympic reference).
I can’t wait to experiment with the salted fish and lemon dressing, but the dried pear and nuts and seeds have revolutionised my breakfast. Paired with a piece of fruit and toast makes for a brilliant combination of flavours and textures.
I was originally planning on making a batch of strawberry jam with the excess amount of strawberries in my fridge, but instead decided to experiment with making a berry curd. The taste is slightly softer than its lemon counterpart, with the sweet strawberry flavour gently coming across.
Strawberry and Lemon Curd
Adapted from The Sunday Morning Herald
(makes one jar)
4 egg yolks
2/3 cup castor sugar
60g unsalted butter
2 tsp grated lemon zest
75ml strawberry juice (blend half a punnet of strawberries and strain)
25ml lemon juice
Whisk egg yolks and sugar until well combined but not frothy.
Tip into a heavy-based non-reactive saucepan and add butter, zest and juice. Stirring constantly, bring to simmering point over a medium-high heat (about five minutes). As soon as bubbles appear, remove from heat, still stirring. Allow to cool.
Transfer to sterilised jars and seal.