Eating: January 2008 Archives

'It's full of flowers and heart-shaped boxes.' - Peter Gabriel, The Book of Love

If every book ever written is a love letter, even cookery books, then ...

The Daring Bakers are at it again. This month's challenge, hosted by The Canadian Baker was a Lemon Meringue Pie.

So, over two weekends, (yes it took me that long), I baked pie. Last weekend I made the pastry crust and then put it in the freezer til this weekend. Saturday night I made the lemon filling and then Sunday I made the meringue.

Verdict: nice pie, but uh, hmm.

What's with all the sugar? I'm used to the sharper taste of a classic tarte au citron, and this was too sweet. It was pretty though and the taste test team liked it. The cornflour/sugar mix for the lemon base was also kind of peculiar. The cornflour taste came through quite strongly in the final product, and the lemon mixture didn't set thoroughly.

I favour a good lemon curd mixture which you can make ahead, keep in the fridge and convert into lemon meringue pies whenever you want.

So instead of giving you the recipe for this pie, I'm giving you the recipe for lemon curd, which means you can go make lemon meringue pie every time life gives you lemons. (Sorry! Had to!)

Lemon Curd

200g butter
700g granulated sugar
grated zest of 4 -5 lemons
300 ml lemon juice (about 4 - 5 lemons)
300 ml beaten eggs (about 4 - 5 lemons)

1. Place the butter, sugar, lemon zest, juice and sugar in a large bowl and microwave on full for about 2 minutes or until the butter has melted and the sugar has dissolved. (or use the top of a double boiler on the stove top).
2. Add the beaten eggs and continue cooking in 1 minute bursts and stirring each time, reducing to 30 seconds for each burst as the mixture thickens until it's thick enough to coat the back of a spoon. On the stovetop just keep going, stirring constantly until it reaches the consistency you like. I prefer mine more solid than runny so I cook it a while longer.
3. Strain through a sieve into a wide necked jug, to remove bits of zest and any cooked egg bits, and then pour into sterilised jars and keep in the fridge.
   

This recipe takes about ten minutes in the microwave and about forty minutes in a double boiler. You can also make orange curd, passionfruit curd, grapefruit, blood orange etc. You can use this to serve with ice cream, in meringue for pavlovas and of course, in your lemon meringue pie.

Visit the Daring Bakers to see everyone else's interpretations of this month's recipe.

 

'Please me, tease me, go ahead and leave me.' - Garbage, I Think I'm Paranoid

Look, it's a recipe. Wow, who would have thought?

Actually, this is a really nice recipe.

It's yeast based so no weird baking powdery aftertaste and it makes a thin base. It's also super fast. Almost as fast as a bought one. Faster than ordering in. Fun to make with the kids.

The kind of pizza that makes you look good in your flour-dusted denim apron all flushed and rosy-cheeked from the heat of the oven while you roll the dough.

Hey, they say sex sells.. Nigella can't be wrong, right?

The recipe comes from one of those 1970s style books that call themselves 'The Bible of ...' which is why the title of the recipe is:

Make & Bake Pizza

15 ml (1 tbsp) dry yeast (or one sachet instant easy blend yeast)
1/4 cup warm water
2 3/4 cups flour
1 tbsp sugar
1 tsp salt
1 tbsp olive oil
1 cup lukewarm water.

1. If you're using dry yeast, sprinkle it over the 1/4 cup water and leave to stand until it makes a nice head of foam (think beer). If you're using the instant easy blend yeast skip this step and move on.
2. Process the flour sugar and salt in the food processor for a few seconds. Add the yeast mixture (or add the sachet of yeast and the 1/4 cup water).
3. Combine the oil and water and drizzle through the feed tube while the processor runs and process until the dough forms a mass around the blades. Process for about 30 - 40 seconds longer. The dough will be slightly sticky.
4. Divide the dough in half. Knead it on a floured surface into two smooth balls, (think boobs). Flatten and press out into two 12 inch circles. Spray baking sheets, place dough on sheets. Crimp the edges to make a little edge so the toppings don't fall off. Allow to rise for 10 minutes.
5. Preheat oven to 200C and brush dough with oil. Use toppings and sauce that you like and bake for 20 minutes on lowest rack of the oven.

If you don't have a food processor then, uh, just do it by hand? You know, where you actually mix the stuff in with your hands? Like Jamie Oliver?

You can freeze the pizzas unbaked and then bake from frozen for five minutes extra. You can also freeze them after baking and then give them 10 minutes in the oven at 200C.

Jane, this recipe is for you. Have fun pizza making and don't forget the sexy apron and the pose, Nigella-stylee.