Tag Archives: quick

Lemon bars

19 Nov

my efforts to write weekly updates have lapsed ever so slightly. but i would like to add these little treats were baked last week, so I got the bake in, just not the write up. i had lots of lemons but wasn’t in the mood for a drizzle cake… so lemon bars it was.

a delicious shortbread base, with a sort of baked lemon curd topping, a straight take from joy of baking but with my ‘learnings’ added.

base:
160g plain flour
35g golden caster sugar
135g butter

preheat oven to 175C. beat the butter and sugar with an electric whisk, then add the flour and whisk through the breadcrumb stage, until it’s just coming together, then turn out on a board, bringing the dough together with your hands and incorporating the final floury bits with a few kneads/turns of the dough.

You are then supposed to flatten it by hand in the tin (20cm x 20cm), but I rolled it out between 2 sheets of baking parchment (just bigger than the tin size), then lifted it into the tin and squished down any excess, and pushed the dough into any empty corners – much fewer sticky fingers. put in the pre-heated oven (175degC). bake til pale golden, approx 18-20mins. fyi- these quantities are a departure from the original recipe – the base on that rolled out very thin, and was a bit crumbly to serve, so I’ve up-ed it by 1/5.

topping:
2 eggs, beaten
180g golden caster sugar
zest and juice of 2 lemons
2tbsp plain flour

beat sugar and eggs for a few mins till airy and thickened slightly. stir in juice and zest, fold in flour. pour mix over the part-baked shortbread base. Bake at 175degreesC for 15-20mins.

I decided to bake my topping until golden, but I dried it out a bit :(, take out when just set through. Cool on a wire rack then douse with lots of icing sugar. zingy, rich, crumbly and chewy, yum!

I have plans a-foot for a Movember bake which, goes without saying, must be completed by the 30th! being unable to grow my own I’m hoping to raise a bit of ¬£ and awareness by selling my wares at work. so watch this space for cute ‘tache cookies – flavour and topping combos are a work in progress.

Saturday Sandwiches

29 Sep

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I have some alliteration thing going on with my titles, not sure why… but anyway…

This morning I rustled up a quick, easy and delicious grilled open sandwich, using the pumpernickle and rye bread we bought from the Saturday market in town. The cheese on toast/pizza bread concept is not new and easily varied, so use your imagination but, for reference, my recipe is below:


Ingredients and method

4 slices of  pumpernickle and rye bread (or any malty or sour dough bread)

Meat feast topping
2 tbsp of my mum’s home-made home grown tomato and pepper sauce (alt. use a peperonata type sauce or tomato salsa)
3 mini mozzerella balls, or equivalent from large ball
8-10 thin slices chorizo sausage
slice of ham
parmesan/hard cheese of your choice

Turn the grill on, at about 200 degrees C.

Divide and spread the tomato sauce across 2 slices of the bread, right to the edge. Top evenly with the chorizo and ham, pieces of mozzerella, then grate a thin layer of hard cheese over the top. Place under the grill until the cheese is melty, bubbling with patches of golden brown.

Fruit and nut topping
2 tbsp ricotta cheese
1 small ripe fig
5 walnuts roughly chopped
sprinkling of pumpkin seeds

Divide and spread the ricotta across 2 slices of the bread, top with thin slices of fig, covering the whole slice. Place under the grill for 3 mins, then sprinkle on the nuts and seeds and grill for 3 more minutes until the fig is starting to soften and the nuts are looking (and smelling) toasted.

Top with freshly ground salt and pepper. Serve with a mixed salad, and if you fancy it a slice of quiche (the pics are one made my by mum, soooo good) I will aim to add the recipe in a future post.

It was a happy husband making lunch – despite the expression on his face.