Due to my daughters immentent immobility I have had to whizz up some cookies for our visitors, I am not good with recipes and measures so it was all done in the blitz of the blender, I just added butter, flour, caster sugar, water and peanut butter   on full to get the right consistancy. These are such a simple thing to chuck together and you are able to freeze them too.

Then my friend Radders sent me a link through MSN for the cookies she wanted as her favours at her wedding...They did not look much different but the price gap was huge! These would look fab tied with co - ordinated ribbons and hand stamped tags!

I am well and truley on the making and baking band wagon again! I have been making fudge this afternoon, one of the easiest recipes I have and its hugely satisfying when you finsh a quick recipe that tastes good too! This fudge is possibly the best treat around! Photos and recipe etc to follow!

The recipe as follows!

This fudge is really rich, I have used dark chocolate but you could use Milk or white, you could add more cream or peanut butter to make a very rich cake frosting!  

I am a huge (in more ways than one!) foodie! I adore the whole process of buying/growing, preparing, cooking, presenting and eating food! We have our own veggie patch in the garden and 2 chickens who produce between 1 and 3 eggs a day, with an abundance of eggs and a bag of unwaxed lemons I picked up from waitrose (they had been reduced so I needed to use them quickly) I scoured my storage cupboard full of magazines and recipe books for a suitable recipe concoction to incorporate my ingrediants, I wanted something quick, easy and versatile as I knew there would be alot of the end product, after a good snoop through lots of back issues of delicious magazine and the cook books I inherited from my Mum when I moved out, I stumbled across ' The best kept secrets of The Women's Institute - Jams, Pickles and Chutneys' I was given it for christmas a few years ago and had not had a chance to try it out.

I found a simple and quick recipe for Lemon curd! It only required, Lemons, eggs, butter and sugar, There were two ways to make it, either on a high simmer in a bowl on the stove top (the long way - a whole 40 minutes) or in the microwave (a speedy process taking just 10 minutes). There are few things I like to use the microwave for - it just does not taste the same to me, so I went the hardcore route and simmered it for 40 minutes in a bowl on top of a pan of simmering water - not the quickest way I know but perfection takes time!

I woke up this morning to the most amazing dark yellow, rich zesty curd, I orginally wanted to jar it up for gifts, In decorated jars and tins, I was going to post it under 'favours' on the blog, but now I have a huge bowl of the delicious yellow gloop staring at me, I am thinking a tart au citron may be in order or a lemon mirengue (as I have the eggs I may as well use them!) ...I will report back with pictures and details of my creations later on! In the mean time if you have any ideas for lemon themed or curdy dishes let me know!

These are what I managed to rustle up with my lemon curd...I am no photographer so you will have to believe me when I say it was some good shizzle!

I use a rule of thumb recipe...I basically put all the ingrediants into a blender until I think it is the right consistency, However I have linked up to Joy of Baking's website for another sweetcrust pie case, Just click on the above image and it will take you there.

Lemon Pie:

I made a standard sweetcrust pastry case and blind baked it, I then lined the crust with the lemon curd and covered it with the sweetcrust lid, and baked it until golden, once out of the oven I sprinkled sugar over the top.

Lemon and Fresh Fruit Tart:

I used the same sweetcrust pastry case and blind baked as before, I then lined it with lemon curd and placed finely sliced nectarines and strawberries in a circle, I then filled the circle with blueberries.