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Curd pie is a great idea for dinner. Fluffy, airy, with a little note of fresh raspberries.
For the curd pie:
Preheat oven to 350°F (180°C). In a small bowl, pour milk over semolina and leave for 10 minutes to mature and expand. In a food processor, combine butter and sugar until light and fluffy. Mix in curd, making sure there are no lumps of curd left in the batter. Beat in eggs, one at a time. Stir in soaked semolina and a pinch of salt. Grease your baking pan or several small baking pans with butter and dust with ground rusks or flour. Pour half of the batter into prepared baking pan, place a layer of raspberries and cover with remaining batter. Bake until golden, or until a wooden toothpick inserted in the center of the pie comes out clean with no crumbs.
For the caramelized almonds:
In a medium skillet toast, almond flakes until slightly brown and crispy. Leave to cool. In the same skillet, over medium heat, mix white and brown sugar and melt them down. Don’t forget to stir once in a while. You should turn the heat off, then let the caramel reach an amber color. Mix in almond flakes and coat completely with caramel; you don’t want them floating in caramel, so add more almond flakes if there is too much caramel.
Garnish your curd pie with caramelized almonds and enjoy!
Eggs guaranteed salmonella free are always available in Budapest grocery stores. I can vouch for it. But in some other locations the eggs may be of less reliable quality and therefore certain things—like homemade mayonnaise—are better left unmade. Mousse au Chocolat, however, need never be foregone, because the yolks in this recipe are cooked.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!