Lemony

Recently my mum came to visit, replete with lemons. So I made a big jar of preserved lemons, a big jar of lemon curd (my most successful yet! So delicious). And some lemon slice. Now, I've never had much success with anything other than lemon cake - usually its all too eggy for my liking. Lemon delicious, lemon pudding, all of those. But I thought I'd give this one a try and I'm so glad -its scrumptious (although the kids won't eat it, so I've overindulged a little, I'm afraid).

 

If you have a surfeit of lemons, then I'd highly recommend it - its crispy on the bottom, soft and fluffy on top, and a lemon curd-y filling in between. And its super easy.

 

First, whiz up 100g plain flour, 35g icing sugar and 75g unsalted butter in an electric whizzer thing. It should look like dusty, fine breadcrumbs. Press it into a square tin (mine is 18cm), that you've lined with two strips of baking paper going crosswise that are quite long, so you can use the ends to lift the slice out of the tin. When you press it in, it'll seem like a disaster - it doesn't adhere at all. Don't fear - plonk it in the over at 180C for 12 - 15 minutes.

While that's happening, put 3 eggs, 275g caster sugar, and the grated zest of a lemon (I used  a very big lemon because apparently that's the only sort mum grows) in a bowl and mix with an electric beater or mixer. It'll go lovely and fluffy - start to pour in 150ml of lemon juice while you keep mixing. Watch out - it gets pretty liquid and splattery. Add in 50g plain flour (I just mixed it in with the beaters on low, it was a little messy but not too bad).

Tip this mix onto your base, plonk it back into the oven for 45 minutes (or less, in my case) until the top is set and a little crusty on the edges. Leave it to cool.

This is a nightmare to cut - the gooey lemon sticks to the knife. I'm sure if you were patient, you could rinse your knife each time, but if you're like me just hack away. The recipe has a photo with a slice of fig on the top of each piece. This is probably because as soon as you touch the top, the 'skin' (for want of a better word) adheres to your finger, leaving a hole. Personally, I don't care, and it'll keep better without fresh fruit on it.

Probably best eaten in the first day or two, but I've kept it in the fridge for a few days now and its fine (although better if you can plan ahead enough to take a piece out an hour or so before afternoon tea time so its not so cold).

 

Sorry, terrible photo. My food styling skills are abysmal. But you get the idea - goes well with a cup of tea.

 

 

 Gratuitous wattle picture, just because its yellow too. Seems like little signs of spring on the way!

Blackcurrant cordial

I like cordial, but not really the bought kind. And I like making stuff, but really I have enough jam already. So I decided to make some blackcurrant cordial. Last year I made elderberry cordial, and it worked fine - I'm still drinking it! So I decided to wing it with the blackcurrants and did this:
Brought my blackcurrants to the boil with a dash of water, then simmered for a few minutes until they all burst. Then I pushed this through a sieve (you could drain them in a muslin), and measured this in a jug. I then added as much water again, and half as much sugar, brought this to the boil for a few minutes, then put into sterile bottles and kept this in the fridge. I'm sure it wouldn't last for ever, but it lasted at least 5 weeks until I had drunk it all! I'd definately do this again with other fruits - raspberries, elderberries, maybe blueberries too.

Little Green Courgette...

So Mootthings asked if I had any courgette recipes (its getting to glut time here in the UK). And why yes, of course. Whilst they are called zucchini where I'm from, they still proliferate in great numbers in the garden.
Currently, I love them done Italian-style, like this: Slice your courgettes into 1cm wide circles/slices. Cook a little garlic in a decent amount of olive oil in a pan. Add the courgettes and some assorted italian-style herbs (dried or fresh, although I think dry oregano is the bees for this recipe). Let them brown just slightly then put the lid on and cook for around 10 minutes or so, until they start to look softened in the centres. Shake them around a bit while they are cooking. Then to finish them off, make a little space in the centre of a pan and fry an anchovy until it is soft and melty, stir it in and then squeeze over some lemon juice. Its yummy as a side, I serve it with Gnocchi alla Romana. I have a feeling the recipe originally came from Jamie Oliver. Its great for using up respectable amounts of courgette/zucchini.
Or you can go a little crazy and try zucchini bread. This is delicious (although it is moist and won't keep for ever if the weather is hot).
Beat 3 eggs until foamy, blend in 1 cup of oil, 1.5 cup sugar, 2 cup grated zucchini, and some vanilla essence. Sift 3 cup SR flour & a little salt into the mix and stir. Add 1 cup chopped walnuts, put into 2 prepared tins (I tend to use loaf tins) and cook in a mod oven for around an hour. You can halve this ok, either using 2 small eggs or 1 large one, and it is still ok. I expect the cake would freeze fine too, so you could make two and have one for later (if there is room in your freezer, I'm not the kind of person who has room in their freezer for a cake).
I also saw this recipe for courgette risotto (which surely should be zucchini risotto?) by Angela Hartnett in the guardian, and intend to have a go shortly - I'll let you know how it goes (or you could let me know if you get round to it sooner).
And if you want more inspiration, have a look here. Yummy ideas...

(PS, sorry about the tacky title, but it brings to my mind such wonderful images of Prince as allotmenteer that I couldn't help myself. Of course, stranger things have happened...)

Tastes of times past

Nothing tastes to me more like childhood than pikelets. Our babysitters made pikelets for us after school. Later, I made pikelets for my brother after school. I entered them in the local show (I think I may have won the odd third prize. My pikelets were never perfectly oval, which I seem to remember was the goal. I did better with the miniature garden category). And now I get to make them for my hungry boys. Turns out they are a perfect pre- and post-swimming snack, and conveniently sized for a two year old. And a great excuse for a sit-down morning tea on a sunny spring day.

My pikelet recipe:

Beat an egg, 2oz sugar, 1/2 oz butter and 5 tblspn milk together. Stir in 4oz SR flour and some nutmeg (or not, if you have a nutmeg-hating family member). Drop spoonfuls into a hot pan (despite using nonstick pans I still use a smear of butter in the pan, or they don't taste quite right). Flip when they start to bubble, serve warm (with butter if you're feeling decadent). Delicious.