June/July 2019

I have been experimenting with yuzu in the ktichen, thanks to my friends at nz yuzu who sent some my way.  The flavour is like a cross between grapefruit, lemon and mandarin.  It has a lovely aroma and it is prized for its juice and also zest.  While it is great on salmon and mixed through aioli, I made mine into delicious sweet curd which I then used on our new recipe for powder puffs.  They were meant to go into the freezer to be brought out at a suitable time.  Instead I ate them over a day or two.  eek.
Listeners to Magic Talk radio will find changes in programming.   I will keep you updated as I hear as to what next.
Happy Cooking!

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