Hugh’s Tarty Lemon Tart

 

Every time I hear the word tart I think of Hugh Laurie’s Prince George in Black Adder and it makes me giggle. Tart is definitely one of my favourite words and deserts! Craig and I both love lemons, we had lemon tart for desert the night Craig proposed and it was the one thing we requested for the menu at our wedding! This is an easy version of a classic desert!

Lemon Tart

(prep time 15mins, cooking time 30mins, serves 8)

 

Ingredients

Sweet shortcrust pastry

1 1/2 (225g) cups plain flour

125g butter, chilled and cut into cubes

1/2 cup (80g) icing sugar

3 egg yolks

1 tbs iced water

Filling

3/4 cup lemon juice

3/4 cup caster sugar

3/4 cup cream

3 eggs, lightly beaten

 

Method

Place the four, butter and sugar in a food processor and process until the mixture resembles fine breadcrumbs.

While the motor is running, add the egg yolks and water. Process until the dough just comes together.

Turn onto a floured surface and gently bring together to form a ball, flatten into a disc, wrap in plastic wrap and refrigerate for an hour.

Preheat the oven to 180C (350F). Roll the dough out between two sheets of non-stick baking paper until it is about 3mm thick.

Line a loose bottomed tart tin with the pastry. Trim edges and prick the base with a fork.

Line the case with non-stick baking paper and fill with baking weights. I didn’t have any so I just used rice.

Bake like this for 15minutes, remove the weights and baking paper and cook for a further 10 minutes or until the pastry is light golden.

Reduce the oven to 140 degrees C.

To make the lemon filling, place the sugar and lemon juice in a heatproof bowl over a saucepan of simmering water and whisk until the sugar dissolves.

Add the egg and cream and stir for 5 minutes or until thickened slightly. Pour the mixture through a strainer into the tart shell . Bake for 20 minutes or until just set.

Allow to cool and refrigerate until completely set. I made a raspberry coulis to go with it which was quite delicious!

Kumiko enjoying some tart

Orange & Poppyseed Cake

 

I worked at a bakery when I was in high school and they made some delicious orange and poppyseed cakes. I brought them home when ever I had the chance. When I saw the recipe for this one in a Donna Hay book I instantly thought to try it. I’ve been house sitting at a friends and she has an AMAZING kitchen, so i’ve been baking all week! Hope you enjoy this one. We certainly did and the nurses at work tomorrow will get to enjoy the leftovers!

(Sorry for the bad picture – it was taken with my phone!)

 

Orange and Poppyseed Cake

(Prep time 15mins, cooking time 60mins, serves 8-10)

Ingredients 

1/3 cup poppy seeds

3/4 cup milk

200g butter, softened

1 tablespoons orange rind, finely grated

3/4 cup caster sugar

3 eggs

2 cups plain flour

1 1/2 teaspoons baking powder

1/2 cup freshly squeezed orange juice

Syrup 

1 cup sugar

1 cup freshly squeezed orange juice

1/2 cup shredded orange rind

 

Method

Preheat the oven to 160C. Place the poppy seeds and milk in a bowl and stir to combine. Set aside.

Place the butter, orange rind and sugar in the bowl of an electric mixer. Beat until light and creamy. Gradually add the eggs and beat well. Sift the flour and baking powder over the butter mixture and add the orange juice and poppy seed and milk mixture. Stir to combine and spoon into a 20cm round cake tin lined with non-stick baking paper.

Bake for 55-60 minutes or until cooked; test with a skewer.

While the cake is cooking, make the syrup. Place the sugar, orange juice and orange rind in a saucepan over low heat and stir until the sugar is dissolved. Increase the heat and boil for 5-6 minutes or until syrupy.

Pour half of the hot syrup over the hot cake. To serve, cut the warm or cold cake into wedges and pour over the remaining syrup.

Sultana & Cinnamon Mini Muffins

So………… I bought another cook book. But! It was only $5! It is an Australian Woman’s Weekly book called Super Diet. Foods based around certain diets. For example, the muffins made today were from the gluten-free section. My sister-in-law Holly is gluten intolerant so I am always looking for new dishes to make that are gluten free. Having said that, I didn’t use gluten free flour (Holly is in Adelaide and I’m certain all the muffins will be eaten by then) as the recipe suggests. This would be a good recipe for those allergic to dairy as it requires only milk which I substituted with soy milk. I have started using a soy milk called So Natural. It is in one word – divine. It has a delicious nutty flavour that makes everything taste better and also is nice to drink by itself – so i’m officially hooked.

Also, I’ve decided to make a taste vs ease meter. (not sure if it’ll stick). This recipe is a definite 10. The muffins were super tasty and probably the easiest I have made (other than a packet mix!) The recipe says that the total prep and cooking time is 30mins, but I made up the mixture in 5minutes and cooking time was 15 minutes. So I think the most unpracticed of bakers could do it in max 25mins!

 

Sultana & Cinnamon Mini Muffins

(prep and cooking time 25mins, makes 30)

 

Ingredients:

3/4 cup self raising flour (or gluten free baking flour)

1/3 cup firmly packed brown sugar

1/4 cup rolled oats

1/4 sultanas

1/2 cup milk

1/4 cup vegetable oil

1 egg

 

Cinnamon sugar:

2 tsp caster sugar

1/4 tsp cinnamon

 

Method

Preheat oven to 180C (160C fan forced).

Line 2 12 hole (1 tbs/20ml) mini muffin pans with paper cases.

Combine flour, sugar, oats and sultanas in a medium bowl.

Whisk milk, oil and egg in a small bowl.

Stir into dry ingredients (do not overmix; mixture should be lumpy).

Divide mixture into paper cases.

Bake for 15minutes (until a skewer poked in the center comes out clean) and when done, remove from oven and turn onto a wire rack.

Combine caster sugar with cinnamon and sprinkle over hot muffins.

 

Its that easy!

 

If you care, here is the nutritional count per muffin:

2.9g total fat (0.5g saturated); 286KJ (64 cal); 8.6g carbohydrate; 1.1g protein; 0.3g fibre.

 

 

 

Iced VoVos

 

One of my favourite biscuits is the Iced VoVo (below). They have a biscuit base, two lines of marshmallow and a line of jam with a light layer of coconut on top. While watching Masterchef a couple of years ago I learnt that these biscuits are Australian, and not sold elsewhere, which means that sadly the rest of the world does not get to enjoy this delicious biscuit. Until now! So this is pretty much a giant Iced VoVo, a delicious vanilla crumbly biscuit base, a layer of jam, topped with toasted marshmallow and coconut. Seriously tasty, and pretty easy to make. Enjoy!

Iced VoVo

(prep and cooking time 45minutes – makes 9 squares in an 8-inch square pan)

 

Ingredients

125g unsalted butter, softened

1/2 cup granulated sugar

1 vanilla bean, scraped or 1 teaspoon pure vanilla extract

1 large egg yolk

1 cup plus 2 tablespoons all-purpose flour, plus more for pressing dough into pan

1/4 teaspoon salt

1/4 cup plus 1 tablespoon raspberry or strawberry jam

1/4 cup shredded coconut

15 marshmallows, cut in half

 

Method

Place rack in the center of the oven and preheat oven to 180C.  Line an 8-inch square pan with baking paper (leaving some overhanging paper flaps on two ends).  Set aside.

In the bowl of an electric mixer, fitted with a paddle attachment, beat together butter and sugar until pale and fluffy, about 3 minutes.  Stop the mixer, scrape down the sides of the bowl, then beat in vanilla bean scrapings (or vanilla extract) and egg yolk.  Beat until well incorporated.  Stop the mixer and add flour.  Beat on low speed until completely incorporated, (you may need to pat it together with your hands).

Spoon batter into prepared pan.  Sprinkle with flour.  With clean fingers, press the dough into the bottom of the pan.  Use a bit more flour as necessary so that the dough doesn’t stick to your fingers.  Try to make the crust as even as possible.

Bake crust for 20-24 minutes until golden brown around the edges, but still slightly soft in the center.  Remove from the oven and allow to cool for 20 minutes.

Run a thin butter knife around edges of the pan.  Use the two parchment paper flaps to carefully remove the crust from the pan.  Run a butter knife between the crust and the paper and carefully slide the crust from the paper and onto a unlined baking sheet.

Top crust with a thin layer of raspberry or strawberry jam.  Arrange marshmallows on top of jam.  Return to the 180C oven for about 4 minutes.  This will warm and soften the marshmallows.  Remove from the oven and turn the grill onto high.  Use the back of a spoon to gently press and smash the top of each marshmallow.

Once all the marshmallows are smashed, place in the grill.  Keep a very very very very close eye on the marshmallows.  They’ll toast in seconds.  They’ll burn in seconds.

Remove toasted marshmallow cookie from the oven.  Allow to rest for 10 minutes before slicing.  Cookies can be served slightly warm or at room temperature.  Cookies can be left, well wrapped at room temperature, for up to 4 days.

Little Quinoa and Tuna Patties

This recipe is super healthy…. So initially I was turned off it (haha). However I had some quinoa in the cupboard (after my aunt Jessie talked up the ‘super grain’ so much) and this recipe looked about as tasty as quinoa gets! I found the recipe on pinterest this morning (http://pinterest.com/pin/13581236346823678/) and made it for dinner tonight. Clearly my time on pinterest was not wasted!! The original recipe was a little different but I had to make it appeal to Craig who LOVES tuna. I’m glad I added the tuna and the zucchini, because the patties turned out really tasty and I will definitely be making them again. I ate them with a baked sweet potato salad with a little BBQ sauce, Craig put his and the salad into a tortilla and made a burrito. Someone out there let me know if you can get your kids to eat them!

Little Quinoa and Tuna Patties

(prep time: 10minutes, cooking time: 20minutes, makes 18) 

Ingredients

2 1/2 cups cooked quinoa, room temperature

4 large eggs, beaten

1/3 cup finely chopped coriander (cilantro)

1 onion, finely chopped

1/3 cup freshly grated parmesan cheese

3 cloves garlic, finely chopped

1 425g tin of tuna in springwater

1/2 a medium zucchini grated

1 cup whole-grain bread crumbs, plus more if needed

1 tablespoon extra-virgin olive oil

Salt and pepper

Method

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the tuna, grated zucchini, coriander, onion, cheese, and garlic. Add the bread crumbs, stir, and let stand for a few minutes. Form mixture into 18 1-inch thick patties. (Add more breadcrumbs if the mixture is too wet; add water if too dry.) Mixture can be kept covered in the refrigerator for up to 2 days.

Heat oil in a large, heavy skillet over medium-low heat. Working in batches, add patties, cover, and cook until bottoms are deeply browned, about 7 to 10 minutes. Increase heat to medium if there is no browning after 10 minutes and continue to cook until patties are browned. Flip patties with a spatula and cook the second sides until golden, about 7 minutes. Remove from skillet and cool on a wire rack. Repeat with remaining patties.