Monday, May 30, 2011
Tuesday, May 24, 2011
Friday, May 20, 2011
I couldn't decide which one to try first, so I made boyfriend choose and he chose wisely, picking the mint-choc cheesecake slice from the cover. They are some yummy cheesecake squares, in fact I'm eating one of the last squares right now. Its very quick and easy to make, not counting the chilling time. I've never the biggest fan of cheesecakes but the mint hides the cheese flavour just enough, without completely taking over.
For the filling
3 teaspoons gelatine
To make the filling- Sprinkle the gelatine over the water in a small heatproof jug. Stand the jug in a pot of shallow simmering water, stir the water and gelatine until dissolved. Allow to cool 5 minutes.
Sunday, May 15, 2011
Wednesday, May 11, 2011
270 grams softened butter
1 teaspoons vanilla extract
1 1/2 cups caster sugar
3 tablespoons milk
3 tablespoons lemon juice
To make the cupcakes- (makes 32) preheat the oven to 180°c. Line muffin pans with cupcake papers.
Sift the flour into a large mixing bowl, add the butter, vanilla, sugar, eggs, zest, lemon juice and milk. Beat all the ingredients on low speed until just combined, increase the speed to medium and continue beating until mixture is light in colour and increased in volume.
Spoon the mixture into prepared cupcake pans, filling them about 3/4 full.
Bake the cupcakes for about 20 minutes, until golden and springy. Remove from oven and allow to sit for 5 minutes in the pans before standing the cakes on a wire rack to cool completely.
4-5 cups icing sugar
2 tablespoons lemon zest
To make the icing- beat the butter in a medium bowl until it is as lightly coloured as possible before adding the icing sugar and lemon zest.
Sunday, May 8, 2011
Thursday, May 5, 2011
This is my second attempt at lemon squares, the first time I tried to make them was pretty much a disaster. I baked the crust and then added the filling as instructed and baked for the time the recipe said. The filling just wouldn't set, so I baked it some more and some more and some more again. After baking it for over twice as long as in the recipe, I figured maybe putting it in the fridge overnight might help. No luck!, as I attempted to cut the slice into squares the next morning the lemon filling oozed all over my bench. It tasted great but it was a mess!
This time I used a Martha Stewart recipe (altered a teensy bit) and they worked out perfectly! Not only tasting great, but looking good. The shortbread base turned out buttery and crumbly and was oh so yummy with the sweet lemon filling.
For the Crust
1 3/4 cups plain flour
12 tablespoons (1 1/2 sticks) butter (frozen)
3/4 cup confectioner's sugar (plus bit extra for dusting)
3/4 teaspoon salt
For the filling
4 large eggs (lightly beaten)
1/4 cup milk
4 tablespoons plain flour (Martha says 3)
1 1/3 cups sugar
3/4 cup freshly squeezed lemon juice (Martha says 3/4)
1 tablespoon lemon zest (not in original recipe)
1/4 teaspoon salt
To make the crust- Preheat oven to 180 degrees c. and grease a 9-by-13-inch baking pan, line with baking paper.
Grate butter with a large hole grater. Whisk together flour, confectioners' sugar, and salt in a large bowl. Add the grated butter and stir with a wooden spoon until combined and mixture looks crumbly. Rub any remaining clumps of butter in with fingertips.
Tip the mixture into the prepared baking pan. Press into an even layer with your hands, leaving a slightly higher lip on the very edges. Place the crust in freezer for 15 minutes. Bake 16 to 18 minutes, until slightly golden. While the base is baking prepare the filling.
To make the filling- Whisk together eggs, sugar, flour, and salt in a large measuring cup or jug until smooth. Stir in lemon juice and milk.To make the slice- remove crust from the oven and immediately pour filling mixture over hot crust. Turn down oven to 160 degrees c, and bake until filling is set and edges are slightly golden brown, about 18 minutes. Allow to cool completely on a wire rack before cutting.
Remove the slice from the pan using the baking paper, dust the top with confectioners' sugar and cut into squares.