|
Margaret’s Page |
|
Lemon Curd Recipe
Preparation Time 10 minutes Cooking Time 6 minutes Microwave setting Maximum
100g[4oz] butter Grated rind of 3 large lemons 225g [8oz] sugar 175ml[6fl oz ]lemon juice 3 eggs
Place butter, sugar, lemon juice and rind in a large bowl. Cook, uncovered, for 3 minutes, stirring halfway through cooking.
Beat the eggs into the mixture, cook for 5 minutes or until the lemon curd thickens, checking and stirring every minute.
Allow the lemon curd to cool before spooning into clean, dry jars. Seal and Label.
This is an easy and delicious recipe to use up all those surplus lemons |
|
Crunchy Top Lemon Cake. (I prefer to call it "Lemon Drizzle Cake")
4 oz (100g) soft butter 6 oz (175g) SR flour 6 oz (175g) caster sugar 1 teaspoon baking powder 2 extra large eggs 4 tablespoon milk (I use finely grated rind of 1 lemon & lemon juice instead of milk.)
For the topping Juice of I lemon. 4oz (100g) caster or granulated sugar.
Pre-heat oven to 180°c 350°F or gas 4 lightly grease a 7inch round tin & line with greaseproof paper. Measure ALL ingredients for the cake into a bowl & beat well for about 2 minutes until smooth & well blended. Turn mixture into prepared tin & level. Bake in pre-heated oven 35-40 minutes or till cake has shrunk slightly from sides of tin & springs back when lightly pressed with a finger. While the cake is baking make the topping. Mix the sugar & lemon juice till blended. I use 2oz of sugar instead of 4oz it is not crunchy but less sickly When the cake comes out of the oven prick the cake all over with a skewer & pour the lemon syrup all over while the cake is still hot. Leave in tin till cold. |
|
Lemon Dainty Desert.
½oz Butter 5oz. Sugar 1 level tablespoon plain flour 2 eggs separated from white. Rind & juice of 2 lemons 1 cup of milk
Blend butter with a little of the sugar then add the remainder with the flour. Add the egg yolk. & milk.
Whisk the egg whites to soft peaks & fold into mixture.
Bake in a shallow oven proof dish or individual dishes in a "Gain Marie" ( water bath) till set & golden on top, in a moderate oven about 30 minute..
This has a lovely `lemony' sauce on the bottom & the top is a very light mousse type sponge.
Some recipe books list it as "Lemon Surprise"
Some recipes use more flour which makes it heavier & not so nice.
|
|
Braised Steak with green Peppercorn Sauce I lb braising steak (450g) I large onion peeled and sliced I tbsp of beef dripping 11 O ml /4fl oz dry white wine 3 tsp of green peppercorns 1 tsp tomato purée I heaped teaspoon flour I clove of garlic I sprig of thyme salt and freshly-milled black pepper Pre-heat the oven to gas mark 2, 300° F (150°C) Start by melting the dripping in a frying-pan till it is nice and hot, then pop the pieces of steak in and sear them till brown on both sides, Then remove them to a casserole, with the aid of a draining spoon. Now to the fat left in the pan add the sliced onion, and brown these, then spoon them over the meat. Next spoon off any excess fat from the pan – tilting it to one side will help – and to the juices that remain add the wine, bring it up to simmering point, at the same time scrapping the base and sides of the pan. Pour the wine over the meat, and add the thyme and clove of garlic and a little seasoning. Cover the casserole, and then braise the steak in the oven for 2 hours. After that, pour all the juices and the garlic clove into the goblet of a liquidizer and add the flower, tomato. purée and two tsp's of the green peppercorns to the juices. Blend at top speed until smooth, and then pour the sauce into a saucepan with the remaining tsp of peppercorns. Bring up to simmering point, and pour it over the meat before serving |
|
Cajun Spicy Chicken 4 chicken portions 1 clove garlic1 1 tbsp light muscovado sugar 3tbsp paprika 2tsp cayenne pepper 1 tsp dried oregano1 1 tsp dried sage 1 tsp dried thyme1 tbsp sunflower oil 2 tbsp lemon juice salt and pepper Using a sharp knife, make 2-3 slashes in the flesh of the chicken. Cut the garlic clove in half and rub he cut surface over the chicken. Season the chicken portions with salt and pepper to taste. Mix together the sugar, spices and dried herbs in a small bowl. Sprinkle over the chicken and nib into the flesh. Cover and leave to stand for at least 2 hours. Mix together the oil and lemon juice in a small bowl. Brush the mixture liberally over the chicken. Barbecue the chicken over medium hot coals for about 30 mins, turning and basting occasionally with the oil and lemon mixture. Check that the chicken is cooked by piercing the thickest part with a skewer - the juices should run clear. |
