Baked Lemon Tart

I’ve had a craving since a discussion on Twitter the other night. I has lemons so I thought I’m going to make Mum’s lemon tart recipe.

Ingredients
4 eggs
1/2 cup plain flour
1 cup caster sugar
1 cup desiccated coconut
125g butter, melted
1 cup cream
3/4 cup cream
1 tablespoon lemon rind
1/4 cup lemon juice

Grease a pie dish. Whisk eggs, gradually whisk in sifted flour then remaining ingredients.

Pour into pie dish. Bake in a moderate oven (about 190°C) for around 45 minutes or until set and lightly browned on top.

To serve: Dust with icing sugar. Serve with ice cream or cream.

 

Christmas Food Pt 4

This is part of a series of posts focusing on Christmas. You can see all my Christmas posts here.

And this brings us to the final post about food. I’ve got a couple more posts planned for between now & Christmas. Which is 10 sleeps away!!!!

So yesterday I shared my gingerbread recipe and promised I’d tell you today what you can do with your leftover egg white, apart from using it to make icing. Meringues. Yup that’s right. One egg white is all it takes to make a batch of these mini meringue goodness. The following is a recipe from my mum. I have no idea where she got it from and she’s been cooking it as long as I can remember.

Mini meringues (makes about 40)

1 egg white
1 cup caster sugar
2 tablespoons boiling water
1 teaspoon vanilla essence
2 teaspoons baking powder
1 teaspoon white vinegar

Place egg white & sugar in a CLEAN bowl (any dirt, dust, oils etc in the bowl and this won’t work). Mix with an electric mixer for 2 minutes on low. Slowly add water, vanilla and vinegar. Beat on medium/high speed for 15 minutes.
Fold in sifted baking powder.
Pipe onto a lined baking tray. Cook in a 180°C oven for 1 hour. Take out of the oven to cool.

And if you want to make them a bit special for Christmas (like I’m doing)…. Using a new small paintbrush, paint 2 or 3 stripes of red food colouring inside the pastry bag.

next is mum’s recipe for shortbread

Shortbread

170g plain flour
pinch salt
57g caster sugar
113g butter, at room temperature

Place all ingredients in a bowl. Knead together with fingers until a smooth dough forms.
Roll out on a lightly floured board until 1/2cm thick.
Cut into desired shape with cutters.
Cook in preheated oven for 20 to 30 minutes.
Sprinkle with a little extra caster sugar while still warm.

and finally –

Chocolate truffles

1 can condensed milk
250g sweet biscuits (scotch finger are good)
1 cup desiccated coconut
1 1/2 tablespoons cocoa
coconut, extra

Crush biscuits. Place in a bowl, add cocoa and coconut. Mix in condensed milk.
Roll about 1 tablespoons of mixture into a ball, roll in extra coconut. Place in fridge.

I also made some raspberry jam, greengage jam, and tomato relish but you can click on the links to see the recipes

Christmas Food Pt 3

This is part of a series of posts focusing on Christmas. You can see all my Christmas posts here.

Today I’m sharing a couple of biscuit recipes.

First is my no fail gingerbread recipe (well I’ve never had it fail. I’ve used it for the last couple of years to make gingerbread men, gingerbread star trees & gingerbread houses). This year I’ve made mini gingerbread men (& a gingerbread cat and a gingerbread rabbit for Miss K).

Gingerbread men

  • 125g butter, at room temperature
  • 100g brown sugar
  • 125ml golden syrup
  • 1 egg, separated*
  • 375g plain flour
  • 1 tbs ground ginger
  • 1 tsp mixed spice
  • 1 tsp bicarbonate of soda
  • Plain flour, to dust

Preheat oven to 180°C. Brush 2 baking trays with melted butter to lightly grease.
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest. Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough. Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool. Decorate as desired.

*I’ll be using the egg white in a separate recipe. You can freeze egg whites quite well. I always have a stock of egg whites in my freezer, especially in summer as they are always leftover from making ice cream.

Chewy Toblerone Cookies (from Taste.com.au)

  • 125g butter
  • 1/4 cup honey
  • 1 cup firmly packed brown sugar
  • 1 cup plain flour, sifted
  • 1/4 cup self-raising flour, sifted
  • 1/2 cup desiccated coconut
  • 100g Toblerone chocolate bar, finely chopped

 

Preheat oven to 180°C/160°C fan-forced. Grease 2 baking trays. Line with baking paper. Place butter and honey in a saucepan over low heat. Cook, stirring occasionally for 2 to 3 minutes or until smooth. Combine sugar, plain flour, self-raising flour and coconut in a large, heatproof bowl. Make a well in centre. Add butter mixture. Stir to combine. Set aside for 5 minutes to cool. Stir in Toblerone. Roll level tablespoons of mixture into balls. Place balls, 3cm apart, on prepared trays. Flatten slightly.  Bake for 12 to 15 minutes or until golden and firm. Stand for 2 minutes. Transfer to a wire rack to cool. Serve.

These are super yummy. I did learn a lesson the first time I made these – don’t make these in a metal bowl! the mixture takes forever to cool and then you get impatient and the Toblerone melts. Much better to make in a plastic bowl.

I’ll be back tomorrow with my recipe for shortbread and what to do with your egg white from the gingerbread.

Christmas Food Pt 2

This is part of a series of posts focusing on Christmas. You can see all my Christmas posts here.

So back into it. Two sauces down, two to go. Well that was the plan. After cooking some caramelised onions the other night I decided to go with them instead of tomato sauce.

Caramelised Onions (sourced from Taste.com.au)

Makes 4 cups (original recipe was 1 cup)

  • 8 tbs olive oil
  • 12 large red or brown onions, sliced
  • 8 tbs brown sugar
  • 4-8 tbs balsamic vinegar
  1. Heat oil in a large frypan over low heat. Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don’t be tempted to turn the heat up, as you don’t want the onions to burn.
  2. When onions are softened and tinged golden, add sugar and balsamic – this will start the caramelisation process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Use immediately, or store in the fridge, in a sterilised jar or plastic container, and use when required.

and the last was a sweet Caramel.

Caramel Sauce (sourced from Taste.com.au)

Makes 8 cups (original recipe was for 2 cups)

  • 160g butter (say margarine but we only ever have butter in the house)
  • 4 cup firmly packed brown sugar
  • 4 x 375ml Carnation light & creamy evaporated milk
  • 500g marshmallows

Combine butter and sugar in a saucepan over a medium heat. Stir until sugar dissolves and mixture comes to the boil. Reduce heat to low and simmer for 1 minute. Pour evaporated milk into mixture and stir until well combined. Add marshmallows and stir until marshmallows melt. Pour into a serving jug and set aside to cool slightly.

I’ll take a break from the foodie posts for a couple of days and be back later with some ideas for presents.

Christmas Food Pt 1

This is part of a series of posts focusing on Christmas. You can see all my Christmas posts here.

I’m lucky that none of my family read my blog. Why? Because it means I can share stuff with you all and they won’t know. *giggle*  Not that I would you know but I can share what I’m getting them all for Christmas

This year hubby and I decided that we’d be doing a mostly homemade Christmas this year. So I’m creating a gift basket for the parents & siblings. Lots of yummy goodies. And I thought, in the spirit of the season, I’d share the recipes with you all. You know, in case you decide you want to try them for yourself. Sharing and all

I started with the first of four sauces I’m making (2 sweet & 2 savoury)

Mint Sauce (sourced from Taste.com.au)

Makes 4 cups (original recipe was for 1 cup)

  • 2 cups apple cider vinegar
  • 1 cup caster sugar
  • 2 cups cold water
  • finely chopped fresh mint leaves (I used a BIG bunch)

Place vinegar, sugar and cold water in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Bring to the boil. Reduce heat to medium-low. Simmer, for 10 minutes or until slightly thickened. Remove from heat. Add mint. Stir to combine. Cool to room temperature. Bottle.

Note: I did add a few extras, like a couple of teaspoons of mint jelly. I also topped the bottles up with a little extra cider vinegar/water.

next up I did a sweet – chocolate (yum)

Chocolate Sauce (sourced from Taste.com.au)

Makes 6 cups (original recipe was for 1 1/2 cups)

  • 740ml thickened cream, at room temperature
  • 800g good-quality dark chocolate, broken into squares
  • 220g brown sugar
  1. Quarter fill a medium saucepan with water and place a large heatproof bowl over the top. The bowl should fit snugly in the pan with its base reaching halfway into the pan. If the base of the bowl touches the water, the chocolate may overheat and become grainy. If the bowl does touch the water, remove the bowl and tip a little of the water out. Remove the bowl and place the saucepan over high heat and bring the water to the boil. Reduce heat to low so the water is barely simmering.
  2. Place the cream, chocolate and sugar in the heatproof bowl. It is important to use good-quality dark chocolate as this will affect the flavour of the sauce (you can also use good-quality cooking chocolate). Place the bowl over the pan of simmering water, and heat, stirring often with a metal or wooden spoon, for 3-4 minutes or until chocolate almost melts. If you are using a wooden spoon, make sure it’s clean. It is a good idea to keep separate wooden spoons for sweet and savoury cooking, as the wood can absorb the flavours of the food it comes in contact with.
  3. Remove the bowl from the heat and continue to stir until all the chocolate melts. (See microwave tip.) There will be enough residual heat in the bowl for the chocolate to finish melting. This also ensures the chocolate doesn’t overheat.
  4. Serve the chocolate sauce warm or transfer to a clean, dry airtight jar or container. Store in the fridge for 3-4 weeks. Serve at room temperature or warm (see reheating instructions). Use a clean metal spoon each time you remove the chocolate sauce from the container to prevent mould forming.
  5. Microwave reheating: Place the sauce in a microwave-safe container and heat a single portion on Medium/500watts/50% for 20-40 seconds or until warmed through. If reheating the whole quantity, cook on Medium/500watts/50% for 1-2 minutes or until warmed through.
  6. I’ll be back in a couple of days with my next 2 sauces. And soon I’ll be sharing some present ideas

Friday Food–Saturday edition

(Saturday edition only cause I finished cooking about 15 minutes ago)
Another Friday, another Friday Food.
This weekend we are having a friend stay so I thought some baking was in order so we’ve got something to snack on. Two days of Battletech so I’ll be feeding 4, possibly 5 males (plus me & Miss K). Lots of snacks, a roast lamb tonight, leftover lamb shepherd’s pie 2morrow night. Thank goodness I love cooking LOL

Choc Chip biscuits (recipe here)

Lemon slice

1 packet of Nice biscuits
1 cup coconut
115g butter, melted
1/2 tin condensed milk
1/2 teaspoon almond essence
2 cups icing sugar
2 tablespoons of butter, melted
1 lemon, rind & juice

Crush biscuits. Put into a bowl with coconut, butter, condensed milk and almond essence. Mix well. Press into a greased tin. Place in refrigerator until set.
Place icing sugar, butter, lemon rind & lemon juice in a small bowl. Mix well to combine.
Pour icing over set base. Allow icing to set.

Chocolate-Orange fudge slice (recipe here)

Easy as chocolate fudge (recipe here). I made a half batch to use up the condensed milk I had left over from the lemon slice.

Enjoy!

What have you cooked this week?

Friday Food–the 2 week edition

(posting late as we’ve had no net since Thursday nite *sigh*)

I didn’t get to post this last Friday so you’re getting 2 weeks worth of Friday Food today.

So last week it was cupcakes & Anzac biscuits. Through the week I made the yummiest Shepherd’s Pie using left over lamb roast and today I made brownies.

Anzacs are from the Central Cookbook. A family favourite.

The brownies are simple to make & I do recommend making a double batch cause they go pretty quick too.

The Shepherd’s Pie came about after deciding I was sick of doing the same things with our left over lamb roasts so (after a suggestion from hubby) I googled shepherd’s pie and came across this recipe. And let me tell you it is YUM!

and now I have ANOTHER foodie blog in my reader

Friday Food–Banana cake & choc chip biscuits

Welcome to another Friday Food (yeah I know it’s Saturday). Didn’t do any baking today but I have two recipes to share with you I made earlier this week.

First up is Banana Cake. This is super easy and a great use of those super ripe, super brown (& I’ve found pretty cheap) bananas.

You’ll need:

125g softened butter
1/2 cup caster sugar
2 eggs, lightly beaten
2 large ripe bananas, mashed
11/2 cup self raising flour
1/2 teaspoon bicarb
pinch salt
1/4 cup milk

Preheat oven to 180°C. Grease cake tin..
Cream butter & sugar until light & fluffy, beat in eggs gradually. Stir in half sifted dry ingredients & banana. Mix to combine. Fold in remaining dry ingredients & milk. Spoon into cake tin.
Bake for about 40 minutes or until cooked. Cook cake for 5 minutes in tin before turning out.
(Have a food processor? Cream the butter & sugar first then add all the remaining ingredients. Makes it super quick.)

and the second is Choc chip cookies (or biscuits, whatever)
You’ll need:
90g butter
1 cup brown sugar
1 egg
1 teaspoon vanilla essence
1/2 cup chocolate chips
11/2 cup self raising flour
1/2 teaspoon bicarb

Cream butter & sugar. Mix vanilla & egg. Beat egg into butter mixture. Stir in remaining ingredients.
Place heaped teaspoonful onto greased oven trays. Bake at 180°C for 10 minutes.

Friday food – Cinnamon Scrolls

I has been baking. No secret I love to cook. Wanted to work in hospitality when I was younger. Did a short stint as a kitchen hand. Hated it. Ended up in IT.

Anywho. Have been dying to make cinnamon scrolls for ages but never seem to get around to making them. Until today. Found this recipe and decided to give it a go.

Nomnomnom omg they r yum.
Was also going to make some choc chip cookies but ran out of butter so they will have to wait til 2morrow.

So what have you been cooking lately?

(I’m hoping this will become a regular post as I want to bake more snacks for the weekends)