Paleo Mini Lemon Tarts

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Category : Recipes


I made this recipe recently for my Mum’s 70 Birthday and the went down a treat.

Visit Texanerin to see the full recipe.

  • Prep Time:
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  • Yield: 12 mini tarts

The lemon curd recipe yields enough for 4 teaspoons of curd per tart. If you’d like a more generous portion of curd, double the lemon curd recipe (you’ll have some leftover after filling the tarts).


For the lemon curd:

  • 3 large eggs
  • 1/4 cup (80 grams) honey
  • zest of 2 lemons (about 1 tablespoon)
  • pinch of salt
  • 1/4 cup (56 grams) refined coconut oil or regular unsalted butter (use coconut oil for Paleo / dairy-free)
  • 1/3 cup + 1 tablespoon (94 millilitres) freshly squeezed lemon juice

For the crust:

  • 3 tablespoons (42 grams) refined coconut oil, softened
  • 2 tablespoons (40 grams) honey
  • 1/2 teaspoon ground cinnamon
  • 3/8 teaspoon salt
  • 1 1/2 cups (150 grams) blanched almond flour


  1. Make the curd. Mix together the eggs, honey, lemon zest and salt in a medium non-reactive (ceramic, stainless steel, or nonstick) saucepan or pot. Do not use any reactive (aluminium, copper, iron, and steel) utensils when making this recipe. This applies to any recipe with acidic ingredients.
  2. Heat over medium-low heat and once everything is well-combined, add the coconut oil or butter and continue stirring.
  3. Once melted, stir in the lemon juice.
  4. Cook the lemon curd over medium-low heat, stirring constantly, until it thickens – about 4-10 minutes. It’s ready once the curd coats the back of a spoon and a clear path is left when you run your finger through it. Do not let the curd go over 170 °F (77 °C). Eggs scramble around 185 °F (85 °C) so be careful!
  5. Place a strainer or food mill over the storage container you want to store the curd in. Strain it and then let it cool completely and chill for at least 30 minutes before filling the tart shells.
  6. Prepare the tart crust. Preheat the oven to 350 °F (175 °C) and get out a 12-cup muffin pan. No need to grease it.
  7. In a medium mixing bowl, stir together the coconut oil, honey, cinnamon and salt. Add the almond flour and stir until well combined. The dough will be crumbly but should stick together when pinched.
  8. Divide the dough between the 12 moulds (18 grams per cup) and press the dough over the bottom and only about 1/4 or 1/3 up the sides.
  9. Bake for 8-10 minutes or until lightly browned. Remove from the oven and run a knife around the sides of the tarts (this makes dislodging them later easier). Let sit for 10 minutes or until they’ve hardened and are easy to remove. They should pop right out with the help of a knife.
  10. Let cool completely and then place in the refrigerator for about 20-30 minutes or until firm. Fill with the cold lemon curd (4 teaspoons per cup) shortly before serving. I recommend only filling the crusts a few hours before serving to ensure that the crusts don’t get soft. If you want to prepare the crusts ahead of time, don’t let the crusts sit at room temperature very long before putting away in an airtight container (they get soft if you let them sit uncovered at room temperature). The lemon curd can be prepared 3 days ahead of serving and refrigerated.

Homemade Lemonade

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Category : Recipes

“This is a very refreshing drink!”


  • 1 3/4 cups white sugar
  • 8 cups water
  • 1 1/2 cups lemon juice


  1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
  2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

With Thanks to Joyce Trebilcock

Category : History , On the farm

Recently we had the pleasure of hosting Joyce Trebilcock back to Orangevale. I could have sat and listened to her for days about the life and times of the Trebilcock Family over many decades. She graciously gave us the permission to copy many of her precious photographic memories so we could store for generations to come.

Enjoy looking through the decades, watching the garden grow, the different crops on the property and the way it has grown and changed over the years.


Montacute History Walk

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Category : History , On the farm



Custard Apple Pie

Category : Recipes


Custard Apple Pie


This is my favourite recipe, borrowed from ABC North Queensland, and will often buy a large tin of apples and 600 ml cream and make two.


An apple pie with a difference – and you can cook it ahead to eat warm or leave to set cold



1 sheet of shortcrust pastry
1 1/2 tablespoons plain flour
1/2 cup sugar
1 egg, beaten
1/2 teaspoon vanilla essence
250g cream
1/2 teaspoon lemon juice
400g pie apples

1/2 cup plain flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
50g diced butter


Grease a pie dish and lay the shortcrust pastry on top, trim the edges.

Line the pie base with foil or greaseproof paper and then ‘bake blind’ weighing the paper down with dried beans or rice, baking for about 10 minutes in a moderate oven.

Remove the paper/foil and continue to bake for 5 minutes to dry out the pastry.

Whisk together the flour, sugar, vanilla, egg, cream and lemon juice. Stir in the apples and spread over the pastry base.

Bake in a moderate oven for about 20 minutes.

Meanwhile, mix together the flour, sugar and cinnamon. Rub in the butter so it is like a ‘crumble’ topping or ‘breadcrumbs’.

Spread this over the top of the pie and bake for another 20 minutes or until top is golden brown. Allow to cool before cutting.

Classic Lemon Curd

Category : Recipes


Classic Lemon Curd

Do you want an easy Lemon Curd recipe?

Head on over to the Fine Cooking Web Site for a foolproof way to make luscious, light lemon curd.

Creaming the ingredients before heating results in a satiny, “uncurdled” curd, perfect for tarts, cakes, and cookies, or simply enjoy it on toast.

I made it also with oranges for a different flavour.


  • 3 oz. (6 Tbs.) unsalted butter, softened at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2/3 cup fresh lemon juice
  • 1 tsp. grated lemon zest

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.

Lemon Curd for Scottish Shortbread Recipe

In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don’t let the mixture boil.

Lemon Curd for Scottish Shortbread Recipe

Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.


For lime curd, substitute fresh lime juice and zest for lemon.

nutrition information (per serving):
Size : per Tbs., Calories (kcal): 50, Fat (kcal): 3, Fat Calories (g): 25, Saturated Fat (g): 1.5, Protein(g): 1, Monounsaturated Fat (g): 1, Carbohydrates (mg): 7, Polyunsaturated Fat (mg): 0, Sodium (g): 5, Cholesterol (g): 30, Fiber (g): 0,


A Snapshot of History

There has been a lot of changes at Orange Vale over the years and with the aid of Google Earth I have been able to capture the changes since 2002.

Enjoy this  walk in time 🙂


How Hard Can It Be?

Category : On the farm



How Hard Can It Be?


Have you ever had the thought – “How hard can it be?

Well I have had that thought many times but finally met my match in our one and only “Ovis aries” or sheep to the uniformed 🙂

When we became the owners of Orangevale we inherited a donkey and a single sheep. The sheep who we have affectionately named “Shrek” needed to be shorn and so I thought to myself I have seen this done and “How hard could it be“. I watch a few YouTube videos, read some online articles and took the plunge and purchased some shears from the trusted livestock equipment supplier – “eBay”.  After a week or so I received the shears with great anticipation and began to read the instructions. Unfortunately the instructions were a very rough Chinese to English translation referring to non-existent diagrams. So back to YouTube and some more reading and waiting for the right day to try shearing for the first time.

I managed to get Donkey and Shrek into our small holding pen, one to get them to get the grass down in that pen plus get Shrek in a calm place before attempting to shear her. We the time arrived and I set up the shears and a number of barriers to reduce the room where Shrek could hide while I attempted to tackle her and get her into position for shearing. Well as per what I had seen, I cornered her, bent her head to the side and moving her backwards rolled her onto her back. Well that was the theory anyway!

For the next 10 minutes we danced around the pen but I finally was successful in rolling her onto her back but unfortunately I was no where near the shears and I was on the ground under her with no one in sight. It would have made a great “Funniest Home Video”.  Finally Liz arrived and through her laughter and dismay was able to get me the shears for me to start.

I managed to remove a very small amount of wool in small pieces and the only thing that was for certain was that I was stressing the sheep and creating a good laugh for all my family. I gave Shrek and myself a break and after about 10 minutes and a lot of strategies starting the dance again. Around the boxes and bins, through the barriers and probably 10 attempted tackles we were on our way again. I managed a little more wool but just could not understand why it was not working for me so reluctantly I gave up and called it a day.

It was one of those moments that I was disappointed and proud, angry and happy and most of all glad I had given it a go. Shrek was relieved although looked a little dishevelled and very much still in need of a real shearer.

I think that is what farming and life is all about, giving things a go, allowing your self to be disappointed but  also looking back and being proud that you gave something a go.  Never be ashamed of trying and failing as you will grow in knowledge and skills and maybe next time you will be that little be better or bring in an expert.

How hard can it be?


P.S. Last week Liz’s brother James (Rusty) organised 50 Marino lambs for us and at the same time gave Shrek the shearing that she needed. He took about three minutes to do the job properly. I have a lot to learn but have 50 sheep to practice on now 🙂 Maybe Rusty will take me on as his shearing apprentice.

2015 –

Category : History

Brader, Rodda, Howell

24th September, 2015 saw a new era with the Brader, Rodda, Howell clan moving in.

The adventures begin for a what could truely be called a tree change. Still only 19 kilometres from the city but what feels like a million miles away.

2009 – 2015

Category : History

Steven and Amy Gavin

A superb offering ‘Orangevale’ is ideally located 20 minutes from Adelaide in a peaceful Montacute valley. Historically the property has been utilised for lemons and cherries but now has been lovingly enjoyed by two families.

The gorgeous renovated stone homestead offers 5 bedrooms, formal living areas and pretty valley vistas over the grazing sheep and orchard. The second brand new residence offers three bedrooms, two bathrooms and an exceptional open plan living area.

A spectacular stone barn now provides a games room and studio which could be converted to more accommodation. The botanic nature of the gardens allows you to admire century old deciduous trees with sprawling lawns as far as the eye can see.

A childrens playground where they can have boat races in the stone lined creek, play forts in the forest, find fairies in the Walnut grove or have fun riding their ponies or motorbikes.

Roughly 50 acres of country surrounds the homesteads with most being absorbed by spectacular hills face country and about 20 acres being utilised for the old Lemon and Cherry orchard where sheep gracefully graze.