Here some more pics of that Banksia tree. These flowers are about 12 inches or 30 centimeters long. Don't you think they look like candles?
Summer is coming to my garden too.
The green kangaroo paws have put up their long flower stems over the last week or so, the agapanthus is shooting up it's blue flower heads, the hydrangea is putting out its first flowers, my lovely double creamy yellow gerbera is full blown, the lavender is putting up new shoots, the roses are blooming, as is the honeysuckle, and my pink native rose, and the yellow daisies that border my garden have erupted in a riot of yellow this past week.
In my back garden the grape vine has promising bunches of grapes, the apricot tree is covered in paper bags to keep off the fruit-fly and the birds, the parsley plant has gone to seed, the lemon tree is loaded and the tomato plants are starting to flower.
What to do with all those lemons? Make lemon butter of course! And what is not to like about lemon butter!
Here is the recipe I use:
Lemon butter or Lemon Curd
500 grams (1lb) sugar, 250 grams (1/2 lb) butter, 4 eggs, juice of 3 lemons.
Grate rind of lemons and mix with juice and other ingredients in a china or glass bowl. Stand over boiling water on stove. Stir until consistency of honey, but do not allow to boil.
This takes about half an hour. Bottle and cover immediately. Makes about 3 jars. Store in the fridge.
Enjoy on fresh baked scones or just slather on bread.
Do you make lemon butter? You should try it. It is fairly easy to make.
But there are a few tricky questions:
How much lemon juice is in 3 lemons? I never know when a recipe has this sort of instruction. My lemons are very large and produce a lot of juice.
It is also difficult when you are cooking to know when you have reached the right consistency. "like honey" I guess is a good guide. I find the lemon butter does thicken a bit more after it has been refrigerated.
The most tricky part is resisting eating it straight from the jar! It is so delicious.
Here is a little photography hint for those budding food photographers out there. If your lighting is a bit dull, try adding some "fill in light" on the front of your set up. You can do this with a white bounce card, or a light. I have just purchased a Metz Mecalight LED-480 led light which works perfectly for small set ups. You can see the result below. You don't need an expensive light for small set ups. I've also used a fluorescent camping light which has worked well in these situations.
If you use tripod in low light you can also increase the exposure (ie slow down the shutter speed) when you take your pic or lighten the exposure in post processing after.
You can see with and without a light below. Big difference. This was taken on my patio.
Lastly a few flowers just because.
Some summery yellow daisies sitting in a piece of my grandmother's cruet set and processed with a texture.
And a close up of that beautiful gerbera in my garden.
Do you make lemon butter? What is your favourite lemon recipe? Perhaps you would like to tell us about it in your comments.
I hope to be back next week with the next part of our recent spring wildflower trip. I working on identifying as many of the wildflowers as I can for you.
Thank
you so much for stopping by. I value your comments and look forward to
hearing from you. I will try to visit your blogs in return. Have a
wonderful week. I am linking up to the link-ups below. Please click on the links to see fabulous contributions from around the world - virtual touring at its best!
Mosaic Monday
Travel Photo Mondays
Lifestyle Fifty Monday Linkup
Our World Tuesday
Through My Lens
Image-in-ing
Wednesday Around the World at Communal Global
Worth Casing Wednesday
What's It Wednesday
Travel Photo Thursday
The Weekly Postcard
You might also like:
Hello sunshine yellow and lemony delights
Hydrangeas and Melting Moments in my garden
Summer is here
The trees are blooming for Christmas
