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Luscious Lemon Pie


Everyone loves lemons and everyone loves pies, so a really tangy, deep and luscious lemon pie is a wonderful thing. This lemon pie is pretty easy to make. The base is made with crushed biscuit and nuts, with three ingredients, and the filling has just three ingredients too!

I make the pie with an Italian meringue topping. You don’t have to have this – you could just as easily serve it with whipped cream on top, or simpler still, pile up a whole heap of lovely fresh berries like raspberries or blueberries on the pie, and the berries cut through the sweetness of the filling.

I have made this pie with ordinary and with Meyer lemons, and while not essential, Meyer lemons give the pie a lovely flavour.

Ingredients 

Biscuit Base

160g ginger nut biscuits + 90g digestive biscuits (McVities are my fave)

80g salted macadamias (you could use almonds if you like)

100g butter

Filling 

2 tins sweetened condensed milk

4 large free-range egg yolks

Juice of 4 lemons + the juice of 1/2 lemon 

Zest of 1 lemon

Meringue Topping (optional)

100g caster sugar

2 free-range egg whites

Pinch of cream of tartar

Method

Preheat the oven to 170 degrees C fan-forced. You will need a 20cm pie/tart tin or dish. A larger tin or dish is fine, you will end up with a shallower pie. A loose bottom tin, while not essential, makes it easier to get the pie out of the tin.

Put the biscuits and macadamias into a ziplock bag and bash with a rolling pin or mallet till you have a rubble of biscuit pieces and crumbs. Place the biscuit/nut mixture into a food processor, and blitz until you have mostly fine crumbs with a few larger biscuit and nut pieces. Melt the butter in a microwave or on the stovetop.

Stir the butter through the biscuit/nut mixture. Press the mixture into the tin, on the base and up the sides. Keep pressing with your fingers to make sure the base covers the tin and there are no holes. Bake for 8-10 minutes until the base is firm. Remove from the oven.

While the base is cooking, put the condensed milk, egg yolks, lemon juice and zest into the food processor and whizz until everything is well blended. Pour onto the warm base. The mixture should come almost up to the top of the tin. You may end up with a little too much lemon mixture, you can always bake this in a little tin or muffin mold and you have an extra dessert! Cook’s treat!

Bake for 20 minutes or until just set but the middle still has a slight wobble. You might like to check it after 17 or 18 minutes. Everyone’s oven is different and some ovens cook faster then others.

Remove from the oven and leave to cool completely before removing from the tin. Or, if your pie is baked in a dish, leave as is. Chill in the fridge for at least a few hours.

Meringue topping (if using)

Combine sugar and 100ml water in a small saucepan and bring to the boil, stirring continuously with a wooden spoon until sugar dissolves. Reduce the heat to medium, and cook until syrup reaches 115C (soft ball stage) using a thermometer.

Now whisk the egg whites with cream of tartar on medium speed in a grease-free bowl of an electric mixer until soft peaks form.

Cook the sugar syrup to 121C (hard ball stage). With the mixer speed still on medium, carefully and gradually pour the syrup into the beaten egg whites. Increase speed to high and beat until the meringue is cooled to room temperature and it is thick and glossy.

Spoon the meringue into a piping beg with a plain nozzle, or you could just use a ziplock bag with the end snipped off – works a treat! Pipe in whatever way you like  on top of the lemon pie. Scorch with a kitchen blow torch for added wow!

Serve with whipped cream and berries, lemon slices and anything else you fancy.

Rose Biscuits from “Tea at Fortnum and Mason”.


I recently came across a wonderful blog the Kulinary Adventures of Kath. There are so many beautiful recipes! She has a lovely recipe for Rose Biscuits from the book “Tea at Fortnum and Mason”.  I had to get the book!

I love this great little book, so informative on the history and art of tea. I wanted to have a go at baking these gorgeous rose biscuits, and having done so, am now keen to make some of the other great recipes for sweet and savoury delights.

The biscuits are so easy. The only difficulty may be in acquiring crystallised rose petals as specified in the recipe. In Sydney, “The Essential Ingredient” stocks their own house brand of crystallised rose nibs. They also sell them online. They add a lovely fragrant flavour to the biscuits.

The recipe makes about 20 biscuits.

Ingredients

100g unsalted butter, softened + extra for greasing

50g golden caster sugar

1 tbsp rosewater

100g plain flour, sifted

50g ground almonds

15g crystallised rose petals, chopped

Method

Preheat the oven to 180 degrees C. Lightly butter a baking tray or line the tray with baking paper.

Cream the butter, sugar and rosewater in a large bowl. Add the flour, ground almonds and rose petals and mix everything together to form a dough.

Take heaped teaspoons of the mixture and roll it into balls. Flatten them slightly on the baking tray. Bake in the preheated oven for 15-20 minutes until just golden. Leave to cool on the baking tray for 5 minutes and then transfer to a wire rack. Store in an airtight container. These biscuits also freeze well.

 

Nutty Praline Slice

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I love nuts! I will put them in all kinds of recipes, sweet and savoury, just to get that lovely crunch when you bite into something yummy.

I made this Nutty Praline Slice when I had some left over sweet pastry and lots of hazelnuts. I made some hazelnut praline as a topping, and incorporated hazelnut praline paste into the slice.

Ingredients 

Sweet Pastry Base

200g plain flour, plus extra for dusting

60g icing sugar

Pinch of salt

130g unsalted butter, cut into cubes

Finely grated zest of 1/2 lemon

1 free range egg yolk

10ml water

Hazelnut Praline Filling

60g butter

60g caster sugar

50g praline paste*

35g plain flour

Lemon Icing

Juice of half a lemon

Enough icing sugar to make a runny icing

Hazelnut Praline  

3 tbls caster sugar

75g hazelnuts

Method

To make the pastry, put the flour, icing sugar and salt into a food processor. Add the butter and lemon zest, then pulse a few times, until the mixture is the consistency of fresh breadcrumbs. Whisk the egg yolk and water, then add to the mix. Process once more, just until the dough comes together, then tip on to a lightly floured work surface. Knead the dough into a ball, wrap in cling wrap and press gently into a flattish disc. Put the dough in the fridge for at least an hour.

Preheat the oven (fan-forced) to 160 degrees C. Grease and line with baking paper a 27cm x 17cm baking tin.

Roll out the pastry into a rectangle and ease into the baking tin.

To make the hazelnut praline filling, blitz the butter and caster sugar in a food processor, add the praline paste, then add the flour and pulse until the mixture come together into a smooth filling.

Spread the filling on top of the pastry base, smoothing the top. Bake for 20-25 minutes in the preheated oven until the filling and the shortbread underneath is cooked.

Leave in the tin until cool.

For the lemon icing, mix the lemon juice with enough icing sugar to make a runny icing. Spread or drizzle the lemon icing over the slice.

For the praline, spread the nuts onto a piece of baking paper on baking tray. Put the caster sugar in an even layer over the bottom of a heavy based frying pan. Carefully melt the sugar over a medium heat, being careful not to stir the sugar or it will crystalize. Once the sugar has melted and turned a tea colour, carefully pour the hot toffee over the nuts and allow to set. Once set, bash the praline into small pieces.

Scatter the crushed praline over the top of the slice, and cut into squares to serve.

*You can buy hazelnut praline paste from specialist food supply stores. I actually had to buy the praline paste in Melbourne, not sure why I couldn’t get it in Sydney!

I know it’s readily available in the UK from Callebaut.

You can also make your own – I found this recipe works well: https://snapguide.com/guides/make-hazelnut-praline-paste/

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Easter Rocky Road!

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This post is a bit of fun for Easter. I wanted to make a chocolatey creation as a change from traditional Easter eggs.

Rocky Road is always great if you want to throw a few delicious ingredients into some melted chocolate – nuts, marshmallows, glacé fruit all work well.

My Easter Rocky Road is pretty simple –  you can add pretty much what you feel like at the time!

Here’s what I did.

Easter Rocky Road 

Melt a 200g block of dark chocolate and a 200g block + half a block of white chocolate. Pour into a tin lined with foil, dark on one side and white on the other. Leave a little of each chocolate for splattering.

Using a skewer, run some pink food colouring through the white chocolate.

Place as many as you like of the following in the melted chocolate – pink and white marshmallows, Smarties or M and Ms, mini Easter eggs.

I scattered some freeze-dried raspberry powder over the Rocky Road too.

Splatter or drizzle the left-over dark chocolate on the white side and the white chocolate on the dark side.

That’s about it! Have fun and be creative!

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Festive Rocky Road

 

Rocky Road has to be the easiest sweet to make at Christmas. And it’s not even a bake!

I’m revisiting a recipe that is based on Nigella’s Christmas Rocky Road, from her book Nigella Christmas. I like it as it’s an adult version of Rocky Road, with dark chocolate and lots of nuts.

I substituted ginger nut biscuits for amaretti biscuits in Nigella’s recipe and I used a mixture of brazil nuts, cashews and pecans.

Ingredients
250 gms dark chocolate
150 gms milk chocolate
175 gms soft butter
4 tbls golden syrup
200 gms ginger nut biscuits
150 gms brazil nuts, cashews and pecans
150 gms red glace cherries
125 gms mini marshmallows or whole marshamllows cut in half
Edible glitter and icing sugar to decorate

Method
Chop the chocolate into small pieces and then put into a heavy-based saucepan to melt with the butter and syrup over a gentle heat.
Put the biscuits into a freezer bag and bash them with a rolling pin to get big and little pieces. Put the mixed nuts into another freezer bag and bash them to get different sized nut pieces.
Take the saucepan off the heat, and add the crushed biscuits and nuts, whole glacé cherries and marshmallows, turning carefully to coat everything with the chocolate.
Line a rectangular or square tin with baking paper. A larger tin will give you thinner Rocky Road, a smaller tin will give you a chunkier version. Smooth the top, not too much as the rough look is what you want.
Refrigerate until firm enough to cut, at least 2 hours, the longer the better. Remove the set Rocky Road from the tin and cut into squares or slabs – whatever you prefer.
To decorate, sprinkle the top of the Rocky Road with edible glitter – I used gold. Dust with icing sugar for a snowy effect.

Praline and Nutella Ice Cream

This is the easiest ice cream as it’s no churn, ie you don’t have to use an ice cream maker. The basic ice cream mix is from a recipe from the wonderful Annabel Langbein, See here for the link to a recipe for the simple Ice Cream Base.

I have made this ice cream many times with lots of variations. I blogged My Passionfruit Ice Cream Slice a while back.

So here is the recipe for ice cream with lots of nuts, toffee, peanut butter and Nutella! Great on it’s own but even nicer in a waffle cone!

Ingredients 

Praline

3 tbls caster sugar
75g nuts – macadamias, hazelnuts, almonds work well

Ice Cream Base

3 eggs
10 tbsp caster sugar, divided in half
2 tbsp boiling water
2 cups cream, chilled

2 tbls peanut butter
1 tbls Nutella

Method

For the praline, spread the nuts onto a piece of baking paper on baking tray. Put the caster sugar in an even layer over the bottom of a heavy based frying pan. Carefully melt the sugar over a medium heat, being careful not to stir the sugar or it will crystalize. Once the sugar has melted and turned a tea colour, carefully pour the hot toffee over the nuts and allow to set.

Once set, break the praline into two. Bash one half into smaller pieces. Grind the other half to a fine powder.

For the ice cream, line two small  loaf tins with cling wrap, making sure the clingwrap overhangs the tins for easy removal of the ice cream. You could also use 6 large silicone muffin mounds. You could line them too, but the ice creams should just slip out if you run a hot knife round the edges.

To make the Ice Cream Base, separate the eggs. Place the egg whites in your largest bowl and the egg yolks in a smaller bowl, ensuring no yolk gets mixed in with the whites. Add 5 tbsp of the caster sugar to the egg whites and beat until the mixture forms stiff peaks (about 6-7 minutes). Set aside.

Add the remaining 5 tbsp of caster sugar and the boiling water to the bowl containing the three egg yolks. Beat until pale, thick and ribbony. You will know it is ready when it holds a figure of eight.

In a third bowl, beat the cream to soft peaks. Gently fold the egg yolks and cream into the beaten egg whites using a large flat spoon. This is your Ice Cream Base.

Fold in the praline pieces and the praline powder, and the peanut butter. Spoon the ice cream into the loaf tins or mounds. You can stir through the Nutella at this point, or as I did, ripple in the Nutella after the ice cream has been in the freezer for 30 minutes. This creates a more defined swirl.

Place in the freezer for several hours. If freezing for longer than that, cover to prevent freezer burn or flavour taint.

To serve, remove from the fridge and scoop into waffle cones, or lift out of the tin and cut into slices.

Drizzle with more Nutella, or sprinkle with any left over praline pieces, if you like.

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