THOSE LEMON RECIPES

Photo by Ben Dearley on taste.com.au

I have been meaning to post some more lemon recipes for a while.

I am by no means a good cook. In fact I made sure that I married someone who loved to cook. However, as he does not get home in time these days I am the chef in this house. Within that I have actually grown to quite enjoy it (although I could do with a night off every now and then….) So, the meals that I cook are super quick and easy as I really don’t have time to do anything fancy. These following 2 recipes are ones that each member of our family like – quite the feat in our house! Absolute winners in my opinion.


I would LOVE to know your top weeknight meals….. please! I am always keen to expand the repertoire.

LEST WE FORGET…

Today is ANZAC Day. The day that we remember the Australian & New Zealand Army Corp landing on the Gallipoli Peninsula on this day 95 years ago. Of course we also pay tribute to all of those who have fought for our country since that time. I think the history of the ANZACS is almost core to the shaping of the way Australians view themselves today, particularly the values that we hold dear when describing ourselves as a nation such as mateship and loyalty.
My 6 year old has been pretty interested in the topic since they had a little service at their school on Friday, so in giving a little history lesson, I thought it would be fun to make some Anzac biscuits.
Always a little messy with 3 kids helping, but such an easy recipe that it didn’t take long.


A little history lesson regarding the ANZAC bicky….. The women of Australia were concerned for the nutrition of the Aussie men during World War 1. The problem was that any food they sent to the fighting men had to be carried in very slow ships which had no refrigeraters, so any food sent had to remain edible for months. Originally a Scottish recipe, this biscuit contained items that did not readily spoil and with plenty of nutritional value. It was renamed the ANZAC biscuit after the Gallipoli landing. Many groups like the CWA, churches, school groups and women’s organisations devoted a great deal of time to the making of these biscuits.

To make some of your own –
ANZAC BICKIES!
(the chewy soft kind)
  • 1 cup (150g) plain flour
  • 1 cup (90g) rolled oats
  • 1 cup (85g) Ward McKenzie desiccated coconut
  • 3/4 cup (155g) brown sugar
  • 125g butter
  • 2 tbs golden syrup
  • 1 tsp bicarbonate of soda
  • 2 tbs water

  1. Preheat the oven to 160°C. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.

  2. Put the butter, golden syrup and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.

  3. Pour the butter mixture into the flour mixture and stir until combined.

  4. Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.

  5. Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.

  6. Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.

Game of two up anyone?

Creative Space with a twist of lemon

My husband’s creative space is the kitchen.


As previously posted, we have given ourselves the challenge of trying to use as many lemons as possible from our over laden tree. My husband was quite creative over the weekend and offered the following:


Number one – Lemon Meringue Pie.


It is an absolute winner and so very simple and delicious. The recipe was given to me by my lovely friend Kate, where all my best recipes come from, and I hope that she won’t mind that I share it with you all now…..



LEMON MERINGUE PIE

1 tin condensed milk
½ cup lemon juice
3 egg yolks (lightly beaten)
3 egg whites
½ cup castor sugar
½ pkt marie biscuits (I use a whole packet coz I love a good thick base)
90g butter, melted (double if you use more biscuits)

1. Crush biscuits, add butter and press into pie dish. Chill.
2. Combine condensed milk, lemon juice and egg yolk. Mix and pour into base. Chill.
3. Beat egg whites, adding sugar gradually to make meringue. Place on top of other layers.
4. Bake in moderate oven for approx. 15 mins.


Number two – Limoncello.

He was actually given the ingredients and the recipe for this lovely Italian liqueur as a $10 kriskringle present one year, but didn’t end up making it. Finally, a few years later, he was determined to give it a go.

You can find the recipe for this Limoncello here - my absolute favourite recipe website.

To check out how amazingly creative other people have been this week, head on over to Kirsty’s blog.

CYDONIA OBLONGA

Cydonia Oblonga is the botanical name for the quince. A rare but, in my opinion, very interesting fruit. Since ancient times the quince has been a symbol of love and fertility. We are lucky enough to have a quince tree hanging over our fence from the neighbours yard. Our lovely portuguese neighbours have said that we are welcome to any that grow on our side of the fence. Last year they knocked on the door with a small bowl of freshly stewed dark red quince. Later, when I had my first taste, along with some natural yoghurt, I was in love.


Last year, my friend Kate showed me how to make quince honey. Delicious. I don’t think there’ll be time this year for me to make some more, but luckily Kate scored a bag full from her grandma and made a fresh batch which she kindly shared with us. Thanks Kate! When she starts her own blog (hint, hint) maybe she’ll share the recipe with you……

I would welcome any other quince recipes if you know of any?

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