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.
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.
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.
- 100 g butter
- 3 eggs
- 225 g fructose
- 2 oranges, finely grated zest and juice
- 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
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