I was inspired by Liz to make sous vide orange curd. To me, this is going to be the only recipe I use in future as the result was a perfectly smooth curd.
Social media can be extremely destructive. When we decided to travel to Croatia on Turkish Airlines I started following them on Facebook. I did this so that I would know of any specials. But when March came around and there still had been none, we decided to just go ahead and book our flights. I waited for my credit card to roll over and then booked our tickets. I sorted out our travel insurance and had all of this filed away before the world went into lockdown. With flights being cancelled every day all I could see on Turkish Airlines were comments from people begging for their refunds. This left me quite worried that if push came to shove and we had to cancel, we would be out of pocket. Despite being covered by our policy, I had not extended the amount to cover the full cost.
Today’s inspirational recipe from Lavender and Lime ♥ Sous Vide Orange Curd ♥ #LavenderAndLime Click To Tweet
Well, my experience has been nothing short of fantastic. Last Monday I called to cancel our flight and was offered a full refund in cash, airmiles, or a voucher for the value of our ticket plus an extra 15%. Knowing prices may increase when travel resumes, I took the voucher. I then enquired about our seat purchase and was informed that the system was not working. But that I could complete the feedback from on the website and I would be refunded. I must say, I was a little bit sceptical. But I went ahead and completed the form. That afternoon I was sent an email with my options. And an extremely sincere apology which was unexpected. The following morning I responded. Four days later we received our vouchers, with added value. To me this was phenomenal service and has given me confidence to rebook our flights.
Click on the links for conversions and notes.
Sous Vide Orange Curd
- 2 egg yolks
- 48 g fructose
- 100 mls freshly squeezed orange juice
- 25 g butter, melted
- Preheat your sous vide cooker to 82° Celsius
- Pour boiling water into your glass jar and place into the sous vide cooker, with the lid separate, while it is heating
- Once the cooker has come up to temperature, remove the jar and lid, pour the water out of the jar, and set aside to dry
- Place the egg yolks and fructose into a blender
- Blitz until the fructose has dissolved the mixture has thickened
- Add the juice and butter and pulse until just combined
- Pour the curd into your sterilized glass jar, and seal the lid by finger tightening it
- Place into the sous vide cooker for one hour, remove and open the jar
- Stir the curd to mix before sealing once again
- Flip the jar over for one minute the place right side up into some ice cold water to cool
- Once cooled, refrigerate and use as needed
Inspiration published on Lavender and Lime December 11:
Which options would you have gone for, the refund, airmiles or the voucher with added value?