Foo Fighter food

We made a lot of food for our guests - including these rice crackers topped with blue Cheezly and roast pear and cherry tomato, and mini pastry cases filled with lemon curd (recipe below) and topped with mini marshmallows. I think the vegans and the omnivores alike were impressed!

Vegan lemon curd

Lemon curd that’s egg-free, dairy-free, and cholesterol-free? Yes, it’s all of that, and delicious! Don’t let the unusual ingredient put you off!

250g golden kumara*

¾ cup sugar

90ml freshly-squeezed lemon juice

Zest of one large lemon

Peel the kumara generously – you don’t want any grey bits in your beautiful yellow curd! Dice it and steam until very tender.
Zest the lemon. I use a potato peeler for this, as it’s the quickest way, and the long strips get chopped up fine in the next step. Just make sure you’re not getting the white pith with the zest.
Place in a food processor with the remaining ingredients, and process until very smooth.

Makes a lovely filling for vanilla cakes, or a pie filling (New Way short crust pastry is vegan, and you top it with Angel Food’s vegan meringue or cream).

Will keep in the fridge for about a week, or you can freeze it for several months..

* Only golden kumara gives rich yellow result we expect in a lemon curd, so I don’t recommend using the orange or red-skinned kumara.

Posted: Thursday 15 December 2011

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