Jeanette - Off The Cuff

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Blogger at: http://offthecuffhome.blogspot.com and http://offthecuffcooking.blogspot.com -- My name is Jeanette, and I was born in Sweden, but unlike the famous Muppet, I am not a professional Swedish Chef. I actually studied design and photography. I also was a freelance indie-rock critic for several magazines from 1998-2005, and had an in-house PR company for a while. Cooking is in my DNA--my dad's brother was a chef and their father was a pastry chef, my mom's mother was a caterer, who published a cookbook of traditional Finnish breads and pastries when she was 92. Everyone else in my family loves to cook, and we're not afraid to experiment. I have a yen for interior design and remodeling.

Monday, September 26, 2016

Lemon Curd

If you're not familiar with lemon curd, this is a very classic British lemon-spread to put on scones, or other pastries. (Try it on pancakes, or in homemade Danish, for instance.) Lemon curd is bright, smooth, velvety and rich, and it pairs so well with a hot cup of Earl Grey. 

This is a breakfast staple at my parents' house, so I've grown up eating it, but this very batch that I'm sharing with you here is the FIRST time in 42 years of living that I finally got around to making myself. And it was super easy, and very fast. I think zesting the lemons took 1/3 of the total time.

Monday, January 11, 2016

Mango Coconut Almond Granola

A few years ago, I got tired of buying a box of granola for $4 every few days because we eat it a lot, and I kept thinking about the cost per ounce, and how absurd it was that we'd maybe be able to get 8 bowls worth on our yogurt which ends up being like 50 cents per 1/2 cup, give or take. I knew it would be cheaper to make my own, especially since I have that magical item in my purse that allows me to shop like royalty; I'm talking about the CostCo card!

After some loose inspiration from a recipe in Real Simple, I doubled the batch so it would last us at least 2 weeks, not to mention I constantly alter ingredients, embellish a bit and switch things around as I'm inclined to do.