Tuesday, 5 March 2013
I have to confess that if I ever had to choose between chocolate and lemon . . . I would not be able to do it. The two are my absolute favourite flavours of all. Truly . . . one of these days I am going to make something using both of them together . . . that's a promise . . . and mine and your life will never be the same again.
I love lemon curd. It's something that I always have a jar of in the cupboard, and if I don't have a jar of ready made about, I make my own, which is really quite a simple thing to do . . . and if you have never made your own lemon curd, you really must do it and soon! My recipe for it is here, and I think it's the best. But of course, that is only my opinion, and I do admit to being just a tad biased. ☺
I really suffer with arthritis and I have some really difficult pain issues to deal with from time to time . . . and this is when having things in the refrigerator and larder which make my life that tiny little bit easier really help. This week I am in a lot of pain from my neck right on down to my feet . . . and so I have made good use of a few kitchen cheats . . . but don't worry. Anyone who follows me regularly knows that this is only a temporary blip!
I also hold my hand up . . . I can be somewhat lazy from time to time and am not adverse to using refrigerated croissant dough to whip up a quick and easy treat. Today was one of those days when my pain issues left me wanting to make something which was tasty, but at the same time easy and quick. Anyone up for some Lemon Filled Croissants for their breakfast, Elevensies or Coffee Breaks??
I know you will forgive me my laziness, especially if you decide to make these for yourselves. They are buttery, and lemony and altogether quite moreish, if I don't say so myself. Dusted with some crunchy demerara sugar and ground cardamom before baking . . . they really are incredibly tasty.
You'll want to eat these up on the day (not a problem trust me!). I think after you make them these you will be your family's favourite person on the planet . . . and they will become a firm favourite in your repertoire of tasty breakfast goodies. Don't be tempted to overdo the lemon curd. Too much and it will come leaking out all over your baking tray. An extra little twist on the ends usually prevents this from happening . . . but too much it too much . . .
Just look at those tender and flaky insides just oozing with lemony goodness . . . go on. Bake them today. You know you want to! Resistance IS futile. Trust me on this. Do resist the temptation to dig in as soon as you remove them from the oven though . . . hot lemon curd can cause burns if you are not careful. Wait til they have cooled down to warm before indulging. You'll thank me.
*Lemon Filled Croissants*
Quick, easy and only using four ingredients. (Five if you count the cardamom) Buttery soft croissants filled with tangy lemon curd, dusted with demerara sugar and ground cardamom and baked to perfection.
1 package of refrigerated croissant dough
6 heaped TBS of good quality lemon curd
6 TBS demerara sugar
milk to brush
ground cardamom to dust (optional)
Icing sugar to dust (optional)
Preheat your oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking parchment. Lightly spray the paper with nonstick spray. Set aside.
Unroll your croissant dough, and cut apart into 6 triangles. Place one portion of lemon curd at the wide end of each croissant. Gently spread it down about half way the length of the dough towards the point, and leaving the edges free. Roll up, starting at the wide end towards the small point, totally encasing the lemon curd. Gently twist either end closed and place each on the prepared baking sheet, narrow pointed side down. Brush each with some milk. Sprinkle with the demerara sugar and dust lightly with ground cardamom if desired.
Bake for 10 to 15 minutes, until well risen and golden brown. Remove from the oven. Serve warm and dusted with icing sugar if desired.