Winter vegetable recipes Archives

Asparagus recipes

Sautéed baby greens

45 minutes

Butternut recipes

Milk-poached carrot-and-turnip mash with vino cotto-roasted butternut

1 hour

Brinjal recipes

Chargrilled Asian-style brinjals with noodles

40 minutes

Brinjal recipes

Baked cheesy brinjals

40 minutes

Vegan recipes

Roast pumpkin wedges with swiss chard and quinoa pilau

30 minutes

Beans recipes

Fried garlic green beans

25 minutes

Citrus recipes

Lemon curd croissant pudding

35 minutes

Lemon curd croissant pudding

Serves 9

Difficulty Easy

Prep Time 25 minutes

Cooking Time 35 minutes

Ingredients

For the lemon curd:

4 lemons, zested and juiced
200 g caster sugar
100 g butter
3 free-range eggs
1 free-range egg yolk

For the pudding:

2 cups cream
1 cup milk
4 free-range egg yolks
50 g caster sugar
9 croissants
1 lemon, zested

Method

To make the lemon curd, place the lemon zest and juice, sugar and butter into a heatproof bowl. Place the bowl over a saucepan of simmering water and stir until the butter melts.

Whisk the eggs and egg yolk into the lemon mixture for 10 minutes, or until creamy.

Set aside to cool, stirring regularly.

To make the pudding, heat the cream and milk and set aside. Beat the egg yolks and sugar, then pour into the cream, stirring.

Make an incision into the croissants and spread with lemon curd, then layer in a 40 x 27 cm ovenproof dish. Pour over the custard and soak for 15 minutes.

Bake for 25 minutes, or until set and golden.

Sprinkle over the lemon zest.

Browse more winter warming puddings here

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Sautéed baby greens

Milk-poached carrot-and-turnip mash with vino cotto-roasted butternut

Chargrilled Asian-style brinjals with noodles

Baked cheesy brinjals

Roast pumpkin wedges with swiss chard and quinoa pilau

Fried garlic green beans

Lemon curd croissant pudding

Lemon curd croissant pudding

Ingredients

Method