Hollandaise sauce

Who is a "Kurd" and what does it have to do with lemons?

The editor of a well-known culinary magazine, very respected by me, is actively fighting for the right of the lemon Kurd to be called cream. She insists that the word "Kurd" in Russian can only mean the definition of an ethnic group living in Turkey. I cannot disagree with her, but you cannot argue against the will of the people. But in the minds of the absolute majority of the Russian-speaking population of the planet, a stable phrase has already been formed and fixed, a tracing paper from the English language - "lemon Kurd". So, it is this phrase that I will use in this context. Forgive me, dear Marianne.

In fact, a Kurd made from lemons is the same custard, or to be precise, an English cream in which egg yolks are brewed, only lemon juice and zest are used instead of milk.

Very often in recipes, starch is added to lemon cream for thickness. In my opinion, this pretty much spoils not only the taste, but also the texture of the Kurd. With the correct and only correct preparation, the Kurd turns out to be quite thick and homogeneous.

And what I like best about lemon cream is that it is prepared in 2 counts!

Lemon Kurdish recipe

From this amount of ingredients, we will have a 250 ml jar of finished product.

We need:

• freshly squeezed lemon juice - 115 ml (2-3 pcs.)
• grated lemon zest - 2 tsp (2 pcs.)
• sugar - 75 gr.
• egg yolks - 4 pcs.
• butter - 60 gr.

Step by step cooking:

1. We put all the ingredients in a heat-resistant dish, except for butter: lemon juice and zest, sugar and yolks.
2. Stir with a whisk until smooth and place in a boiling water bath.
3. With constant stirring with a whisk, bring the mixture to a creamy state. Take your time to remove the stewpan, make sure your Kurd is thickened properly. It will take about 10 minutes.
4. Now remove the saucepan from the heat and strain the cream through a sieve to get rid of the lemon zest and get a smooth texture.
5. Add butter cut into small cubes to the cream and mix thoroughly with a whisk until it is completely dissolved.
6. Pour the finished Kurd into a jar, cool to room temperature, close the lid and place in the refrigerator. Kurd is stored for about 1 week.

For the filling of the tart, it is better to use the Kurdish while still warm. And for cakes, the lemon cream must be cooled.

On this bright yellow note, I say goodbye, but not for long.

Olya Afinskaya, author of the Sweet Chronicle blog.

Good luck, love and patience.

Everything. Bye. Bye.

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Callistemon Description

• The crown of the plant looks very dense. This is due to shoots that branch from the very base of the shrub.
• The lateral processes of callistemon are directed in different directions, on them there are small leaves, the surface of which is leathery.
• Lanceolate plates of leaves pointed at the edges are sequentially located on the shoots. Due to the presence of small glands on the surface of the leaves of callistemon, the plant is able to secrete essential oils.
• The callistemon flower consists of long, bunched stamens. He has no petals, the inflorescences are spike-shaped. The flowering period is early summer.
• In most cases, the bundles of stamens are red in color, but this does not mean that the color range is limited to only one shade. Different varieties of callistemon can be represented by white, yellow and golden inflorescences.
• Callistemon flower formations resemble a brush. Their length varies from 6 to 12 centimeters, and their width is 4-6 centimeters.
• In September, the plant begins to ripen its fruits. This is facilitated by small birds that pollinate the callistemon. The seeds are small brown beads, the shell of which is quite dense and woody.

Where can you apply lemon cream?

Fans of sour tastes can use lemon cream as a spread in any combination: with bread, rolls, pancakes, pancakes, cheese cakes, etc.

I have a girlfriend here, so give her a jar of Kurdish, a bigger spoon and she will be happy, and she doesn't need anything else. Those who treat lemons more carefully can fill them with tarts, cakes, rolls, cakes or cupcakes. I usually make lemon pie and lemon cupcakes with it.

For me personally, the most optimal use of the lemon curd is just the classic lemon pie with meringue. It is with neutral shortcrust pastry and sweet airy meringue that sour lemon cream is best combined.

Foreshadowing your question, I will say: Yes, instead of lemons, you can use oranges, tangerines, limes, and even various berries (preferably sour). At the same time, the cooking technology and the ratio will remain the same. It's just that such a cream will no longer have the characteristic lemon sourness. I advise you to try the Blood Orange Kurd. The color turns out - fire!

Landing rules

The cultivation of a beautiful plant does not present any particular difficulties, it is enough just to adhere to some rules when planting a plant. To begin with, it is recommended to purchase planting material in the form of cuttings or seeds. The period from August to March is considered the most favorable for planting callistemon. The plant can be planted both in the open field and in a small pot. To prepare the soil for planting, you need four types of soil:

• sod land (4 parts);
• deciduous land (2 parts);
• peat (2 parts);
• river sand (1 part).

After preparing the mixture, you can plant seeds in it. It is not recommended to dig them strongly into the soil - this will prevent the seedlings from germinating. By the way, for this reason, it is also much easier to grow a plant by cuttings.

After planting is complete, it is recommended to cover the plants with something, for example, a transparent film. In some cases, glass is used. The plant loves sunlight and frequent watering, immediately after planting, it is necessary to saturate the callistemon with moisture 2 times a day. In this mode, the plant needs to be kept for about 3 weeks. During this period, the stalk will be able to root normally in the soil, and a seedling will sprout from the seeds. Indoors, it is best to place the seedlings in the eastern or western part, since in these places there is the greatest dispersion of daylight.

Paradoxically, this exotic shrub does not tolerate heat well. In the winter season, the optimum temperature for it will be 14-16 degrees. In the summer season, the air temperature should not exceed 20-23 degrees. In summer, it is necessary to saturate the plant with additional moisture and constantly spray the plant.

Ingredients for Cinnabon Buns:

Dough

• Wheat flour

  /

  Flour

  —
  600 g

• Milk

  (Warm)
  —
  200 ml

• Chicken egg

  —
  2 pcs

• Sugar

  —
  0.5 stack

• Salt

  —
  1 pinch.

• Butter

  —
  80 g

• Yeast

  (I only recognize the Saf Moment)
  —
  11 g

Filling

• Brown sugar

  —
  1 stack.

• Butter

  —
  50 g

• Cinnamon

  —
  20 g

Glaze

• Powdered sugar

  —
  100 g

• Butter

  —
  1.5 tbsp. l.

• Cream cheese

  (I have California, you can Mascorpone, Philadelphia, Almetta, etc.)
  —
  200 g

Cooking time: 30 minutes

Number of Servings: 11

Nutritional and energy value:

Cinnabon Buns Recipe:

So, we are preparing the yeast dough. Let's start with the dough. Dissolve one teaspoon of sugar in warm milk and add dry yeast. Let them stand for 10-15 minutes, the yeast should activate and the mixture will increase. I have a photo after 15 minutes.

While the yeast is running, we prepare the dough: beat the eggs with sugar until a light fluffy mass is obtained, add softened (but not melted) butter, salt, beat well again.

Add yeast to the creamy egg mixture. Mix and add the sifted flour. You need to add it in parts, it even took me about 650 grams, so see how much flour your dough will take, but the main thing is not to overdo it, otherwise the dough will turn out to be heavy and steep. Therefore, it is better to add in parts. And be sure to sifted flour!

Knead the dough. Housewives working with yeast dough know how much it loves, when it is kneaded thoroughly and for a long time, I mix it for about 15 minutes.
The dough is ready. We put it in a warm place, and we ourselves walk on tiptoes and do not make noise, it does not like this)))
The longer the dough stands, the more magnificent the baking will turn out, I kept it for 2 hours and twice during this time I besieged it. The dough rises very well.

Here's what I got after 2 hours of anxious waiting))

Well, we can go on. Roll out the dough into a rectangle of about 40 x 30 and a thickness of about 5 mm. Of course, we do not measure with a ruler, but we stick to approximately these sizes)) it is definitely not necessary to roll out very thick ones.

The filling should be ready by now. To do this, combine melted butter, cinnamon and brown sugar.

Apply the filling evenly to the dough.

Now we roll up all this beauty with a roll along the length, try to roll it tighter so that the buns turn out beautiful, otherwise they will fall apart.
Cut the roll across into equal parts about 5 cm high, I got 11 parts.
Cover the baking dish with parchment paper, grease with butter and put the buns in it. The main thing is not to lay them close to each other, leave a distance of 2-3 cm, they will still increase.

Now we need a little more patience)) Let the cinnabos stand still, and you can already turn on the oven, let them heat up to a temperature of 180 degrees. It took mine about 25 minutes, just the buns were still raised.
So, now he sends them to the oven for 25-30 minutes, it all depends on your oven. We check, as usual, with a dry match. And at this time we swallow our saliva, because wonderful aromas gradually fill our kitchen.

In the meantime, prepare the icing. It is better to get the cheese and butter out of the refrigerator in advance, I didn’t do that, and it was hard to beat the cheese, but it doesn’t matter, I set it for 30 seconds. in the microwave and everything is fine. Add powdered sugar and beat with a mixer until smooth.
When the buns are ready, immediately apply the icing to them. Let us stand for 5 minutes for the glaze to combine with the cinnabons, and finally you can try it !!! Put the kettle on quickly !!! Bon Appetit!

And now the girls, 10 o'clock in the evening, my buns are ready, and I grudgingly still live to see breakfast and try tomorrow, but my household is not so patient and they are delighted to ask for more!

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The genus of beautiful grasshoppers has many different types of plants, in nature there are 37 of them. In our country, one of the most popular species is lemon callistemon. It is sometimes also called citrus. A representative of the family of this plant received this name for its pronounced aroma, reminiscent of lemon. The citrus bush came to us from the southeastern part of the Australian continent.

The branches of the plant are spreading, its height on average can reach 2 meters. The leaves are lanceolate and dark green. Their length can reach 10 centimeters, and the maximum width is 8 centimeters. Violent flowering occurs in mid-summer. The dense inflorescence of the tree has a crimson color.

The most popular varieties of citrus callistemon.

• White Anzac. A distinctive feature of the variety is the presence of a white inflorescence. The height of the ornamental shrub is 1.5 meters.
• Reeves pink.A characteristic feature of this variety is the presence of a pale pink inflorescence.
• Devens Rowena. The stamen inflorescences of this variety have a bright red hue, which smoothly turns into pale tones. When the flowers wither, they take on a light pink color. The shrub does not grow taller than 1.5 meters.
• Mauve Mist. This variety of a beautiful lilac plant differs from the others in that the flowers of the shrub are colored lilac.

In addition to citrus callistemon, there are several other species that are very popular among gardeners.

• Pine-cast, beautiful-grassland. In this case, the peculiarity of the species can be understood by the name. The leaves are needle-shaped, so the trees look like needles. The length of the leaves can reach 12 centimeters, and the diameter is 0.15 centimeters. The foliage is painted in a lavender color, and the inflorescences of the plant have flowers of yellow-green hues.
• It is a rod-shaped, beautiful-boreal plant. Trees of this species can grow up to 4-7 meters. The leaves of the plant are oval, very narrow in width. Their length is on average 5 centimeters. At the beginning of summer, callistemon gives its first flowers, the stamens of which are colored scarlet.
• Willow is a beautiful grassland. The plant differs from other species in its large size. The height of such a tree is 12 meters. The cylindrical flowers are colored in various shades of white, yellow, and pink.
• Wonderful krasotychnochnik. This species is usually grown indoors and is considered a potted plant. Such a callistemon loves coolness. Flowers have a variety of colors and are saturated with oil glands.