jfullerwellness.com Aust: 0476 195 034 Overseas +61 476 195 034 

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jfullerwellness.com 
Aust: 0476 195 034
Overseas +61 476 195 034   

Sweet Recipes

Lime and Goats Cheese Cake

Ingredients:
1/2 cup lime juice
1 1/2 cup self-raising flour
1 heaped teaspoon of baking powder
1 cup fine white sugar
3 large eggs
1/2 cup canola oil
1/2cup goats cheese
Garnish: Citrus curd (see recipe below), Chopped mint leaves and orange segments

Combine all ingredients and pour into a greased baking dish. 
Bake in a preheated oven at 180 degrees Celsius for 30 minutes. 
Serve with a dollop of cream or this garnish:
Garnish by spreading a tablespoon of citrus curd over the hot cake and decorate with orange segments (peel, skin and seeds removed) and chopped mint.
Serves 12

Citrus Curd

Ingredients:
50 gms butter
Juice of 2 large limes or lemons or equivalent juice of any citrus fruit of your choice
1 cup sugar 
1 large egg
1 teaspoon of vanilla extract
Add 1 sprig of rosemary or 2 bay leaves (optional) 

Cream all ingredients in a saucepan on a very low stove until combined. 
Keep stirring until the mixture thickens slightly. 
(Remove the rosemary.  If using bay leaves, leave a bay leaf in the jar to intensify the flavour)
Pour into sterilised jars and seal with the lids. 
When cool place in the fridge. 
The curd will keep for about 7-10 days if you use clean spoons each time you eat it.
Makes approximately 300ml

Finger Lime Curd for an Australian Indigenous Experience!

Ingredients:
50 gms butter
Juice of 1 small lime 
1 cup sugar 
1 large egg
Pearls from 5 finger limes

Cream the first 4 ingredients in a saucepan on a very low stove until combined. Watch this liquid carefully.
Keep stirring until the mixture thickens slightly. 
Add the finger lime pearls and stir for about 1 more minute. 
Pour into sterilised jars and seal with the lids. 
When cool place in the fridge. 
The curd will keep for about 7-10 days if you use clean spoons each time you eat it.
Makes approximately 300ml