Review & Giveaway:
- Fruit Curds: Make and Bake -
Win a Preserves Workshop with Vivien Lloyd
As many of my readers know, I love preserving and I recently entered some of my marmalade into the World’s Original Marmalade Awards, with some success, as you can read here: Pink Grapefruit Marmalade and The Lavender & Lovage Marmalade Awards Results! I am delighted to say that my three jars came away with a silver, bronze and a merit, which was a huge surprise. I put most of this success down to the fact that I had recently attended one of Vivien Lloyd’s excellent workshops at her beautiful Somerset farmhouse home, where I learned the art of marmalade and baking with marmalade. I had previously attended one of Vivien’s autumn workshops, Damson Day, where damsons were the fruit of the day, and jelly, cheese and jam chutney was made, and tasted with chocolate and wine! Vivien is a well-known and much respected WI judge, as well as being the author of First Preserves (Marmalades, Jams, Chutneys), a best-selling and hugely informative preserves cookbook, and several eBooks about jam, marmalade and chutney. As an avid preserver of many years, (about twenty years to be precise) Vivien and I often share our passion for traditional methods of preserving on Twitter, where you can see us “tweeting” away about all things sticky with sugar, fruit and vinegar! I was delighted therefore to be asked to review her latest eBook, Fruit Curds – Make and Bake, as I love fruit curds and I am always keen to discover new recipes. Apart from my review, you can also see an interesting introductory video here, which introduces the book by Vivien herself: Fruit Curds – Make and Bake an Introduction. I decided to “test drive” Vivien’s new eBook by making a classic Lemon Curd recipe, as I had a glut of lemons and plenty of fresh free-range eggs, courtesy of my chickens. I will share the photos in this post and the recipe can be found in Viven’s new eBook, which, is ONLY £5:99.
Fruit Curds – Make and Bake by Vivien Lloyd, the eBook has an attractive cover which would immediately appeal to all readers looking for an informative as well as original book about making and baking with fruit curds. The book has 60 pages, which are packed with vital information about how to make curds, as well as helpful sections on suppliers, ingredients and weights and measures. The book opens with a section About the Author, and then leads on to 10 chapters as follows:
Chapter 1: Introduction
Chapter 2: Equipment
Chapter 3: Ingredients
Chapter 4: Stage of Making Fruit Curds
Chapter 5: Curd Recipes
Chapter 6: Curds in Competitions
Chapter 7: Curds in Cookery
Chapter 8: Suppliers
Chapter 9: Weights and Measures
Chapter 10: Acknowledgements
Copyright and Dedication
(I am delighted and honoured to say that I mentioned in Vivien’s dedication, which was a wonderful surprise on reading the book!)
There are 22 recipes in the book, and all of them are imaginative and exciting, they comprise:
Curd recipes: Apple Curd; Gooseberry Curd; Grapefruit Curd; Lemon Curd; Lemon Curd – microwave; Lemon curd – pressure cooker; Lemon and Lime Curd; Orange Curd; Raspberry and Apple Curd; Seville Orange Curd
Curds in cookery recipes: Blueberry and Lemon Curd Cake; Coconut and Raspberry Cookies; Curd and Cream Tartlets; Fruit Curd Sponge; Lemon and Ginger Fool; Lemon Curd Sponge Torte; Orange Curd Cheesecake; Orange Curd Meringue Cake; Pavlova with Lemon Curd, Oranges and Blueberries; Rhubarb and Lemon Curd Cake; Spiced Apple Muffins
I had planned to make some Raspberry and Apple curd, but I was bereft of raspberries (in the freezer), so I decided to try my hand at Vivien’s Lemon Curd, and, as you can see from the photos, it turned out extremely well – bright and beautifully set with a nice lemony tang to it. (I always make my mum’s lemon curd recipe, and so this is HIGH praise indeed, as my mum’s recipe is fabulous!) Vivien’s instructions were clear and concise and I loved the step-by-step photos that accompany the recipes, which are great to follow for amateurs and more experienced curd makers alike. I have earmarked several baking recipes to make very soon, and the obvious choice is the Lemon Curd Sponge Torte, which sounds and looks amazing, as well as the Rhubarb and Lemon Curd Cake, as Yorkshire rhubarb is in season right now. There is a Define, Highlight, Note and Search facility, that makes using and reading this book SO easy and helpful (enabling the reader to explore further information on-line and set up a personal notebook), and I loved how I could “slide” through the whole book with ease, making curd whilst reading the eBook in the kitchen!
In addition to the curd and baking recipes, I thought the suppliers, weights and measures and competitions chapters were excellent additions to the book, taking this eBook over and beyond many other preserves books that are available. Not only has Vivien suggested suppliers in the UK, but she has also added links to suppliers in the USA and Australia, which makes this book international and globally appreciated. The weights and measures chapter is also International, which makes this eBook suitable for the American and Australian audience.
To summarise, this is a visually attractive and informative book, where the history of fruit curds is explained in the introduction and baking recipes are shared, which will entice the reader to bake using their freshly made curds. I have no hesitation in recommending this book to all Lavender and Lovage readers, the visual impact of the book is of the highest quality and the layout is well planned with useful step-by-step photos. £5:99 buys you 60 pages of excellent curd making instruction with some innovative recipes and essential tips for those wanting to enter their curds in to competitions. The embedded videos are extremely helpful and provide an invaluable “hand” to novices who may be nervous about approaching preserving at this level. Vivien speaks with a clear and authoritative voice and her recipes are based on traditional fruit curd recipes, with a touch of modernity. This is the fourth eBook that Vivien has published, and her previous three books (and her hardback book “First Preserves”) can be found and bought here: Vivien Lloyd Book, eBooks and Produce. Lavender and Lovage awards this fabulous little book a well deserved 5 stars for design, the embedded videos, innovative recipes, clear and concise instructions and stunning imagery.
Disclaimer: I was sent a free copy of this eBook to review: all views and opinions are my own. Karen S Burns-Booth
I am THRILLED to be able to offer ALL Lavender and Lovage readers the chance to WIN a ONE DAY workshop with Vivien in her beautiful Somerset Farmhouse! Each workshop is worth in excess £75 and lunch and light refreshments are provided throughout the day. The date and choice of workshop will be mutually decided between the winner and Vivien, but Vivien hosts the following workshops, to give you an idea:
Black and Red Currants – Summer Workshop – July
Damson Day – Autumn Workshop – September and October
(please see my review here: Damson Day)
Sensational Sevilles – Winter Workshop – January and February
(please see my review here: Making Marmalade)
One “one day” preserves and baking workshop with Vivien at her Somerset Farmhouse Home for One person to include tuition, lunch, light refreshments and home-made preserves (baking) to take home that have been made on the day. Travel is not included.
To enter this Giveaway, all you have to do is the following:
1. Complete the Rafflecopter widget below to verify your entries – ONE mandatory questions will appear, which you need to answer by leaving a comment at the bottom of the post, before going back to the Rafflecopter form and hitting “Enter”. (After this, you can complete the bonus entries as explained on the form to increase your odds of winning – you can also return daily to tweet this for more bonus entries)
2. Entries are by blog comment, Twitter, Facebook etc
3. Closing Date: 26th May 2013
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You can win more bonus entries by tweeting on a daily basis.
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