Directions
I love alternatives to the norm and this orange curd is one of them. I usually make lemon curd but as I had an abundance of oranges I decided to make something new. I also tried out a new recipe using melted butter and whole eggs.
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This week I donned the hat of travel agent. My first task was to book two tickets to Los Angeles via Amsterdam. After a week of discussion and looking at alternatives, the flights were booked. Once I could mark that as done, I moved onto the next client. This was for a multi city flight from Perth to Cape Town via Johannesburg, then back to Johannesburg for a short stay, before the return flight to Perth. This was not too difficult and took 20 minutes to finalize. I then started looking up information for the kids. They are joining us in England and their trip will be quite involved. First I looked at car hire for them from when we leave them to when they leave the UK. I also looked up train fares and times so that James could decide whether to hire a car or use public transport.
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I also had to work out the cheapest car hire for us during the trip as while we are with them we need a large car, with a car seat for Hannah. But we do not need that when it is just the two of us. Then I read up on Visa fees for a UK Visa and a Schengen Visa which Carli and Hannah need. I also contacted the credit card companies to see who offers the best insurance. Once that was done I checked flights for them doing a multi city trip, Cape Town to London via Amsterdam. Then from Newcastle back to Amsterdam and after a few days, back home to Cape Town. My last task was to book 4 tickets on two separate days to Hoedspruit from Johannesburg. And the return flight for all four on the same day.
Click on the links for conversions and notes. Orange Curd Save Print Cook this until as thick as you like your curd All Rights Reserved: an original recipe from Lavender and Lime Ingredients 100g butter 3 eggs 225g fructose Finely grated zest and juice of 2 oranges Method Place the butter into a large glass bowl over a bain-marie at a medium to low temperature Leave to melt while you crack the eggs into a jug Lightly beat then add the fructose, zest and juice Whisk to combine and gradually pour into the melted butter while you stir with a wooden spoon Continue stirring until thick then remove from the heat Pour into a sterilized glass jar and seal once cooled Refrigerate and use as needed 3.5.3251
Inspiration published on Lavender and Lime March 15:
2017 – Milhaus Stellenbosch Revisited
2013 – Salad Burnet
2012 – Blueberry Muffins
2011 – Something Sweet Challenge: Use A Savoury Ingredient
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