Archive for » September 26th, 2009«

26
Sep
Lemon and Lime Meringue Pie

Ingredients:

For the pastry:

175g plain flour

100g cold butter , cut in small pieces

1 tbsp icing sugar

1 egg yolk

OR 375g pack sweet shortbread pastry

For the filling:

juice and zest 3 lemons

juice and zest 3 limes

150g (5oz) caster sugar

50g (2oz) cornflour

200ml (7fl oz) water

5 egg yolks

15g (½oz) unsalted butter

For the meringue:

5 egg whites

100g (4oz) caster sugar

Method:

You will need 23 x 3cm (9 x 1¼in) deep tart tin.

1. For the pastry, put the flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Using the pulse button so the mix is not overworked, process until the mix starts to bind. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a fluted flan tin. Trim and neaten the edges. Press pastry into flutes. The pastry is quite rich, so don’t worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 1⁄2-1 hour (or overnight). Preheat the oven to 200 C, 180 C fan oven, 400 F, gas 6.  Bake for 10 minutes or until lightly golden, then remove the foil and bake for a further 5 minutes. Allow to cool.

2. To make the filling, place the juice (you should have 300ml (½pt) of liquid – if not, make it up by squeezing in some more juice), zest and sugar in a pan and heat until the sugar is dissolved. Mix the cornflour to a paste with 3 to 4 tbsp of the water and add to the juice in the pan along with the remaining water. Bring to the boil, stirring all the time. Cool slightly and whisk in the egg yolks and butter. Pour the filling into the pastry case. Lower the oven to 180C/fan 160C/gas 4. Bake for 15-20 minutes.

3. To make the meringue, whisk the egg whites until they form soft peaks, then add one third of the sugar. Whisk for a further minute and add a third more sugar. Whisk for another minute and add the last of the sugar. The mixture should be smooth, thick and glossy. Spoon the meringue over the filling covering it completely, then swirl it with the back of the spoon. Bake for another 10 to 15 minutes until the meringue is golden; serve cold.

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26
Sep
Pan-fried Trout with Fresh Herb Potato Salad

Ingredients:

Fish:

* 4 whole trout, cleaned, boned and rinsed

* About 1 tsp.  salt, divided

* 1 cup cornmeal

* 6 to 7 tbsp. extra-virgin olive oil, divided

* 1/2 kg mini multicolored bell peppers, seeded, and cut in half lengthwise

* 1 lemon or 2 limes, cut in wedges

Salad:

* 1 kg Yukon Gold potatoes

* 3 tablespoons fruity extra-virgin olive oil

* 1-2 tablespoons white vine vinegar

* About 3/4 tsp. salt

* 1 tablespoons chopped fresh basil leaves

* 1 tablespoons chopped flat-leaf parsley

* 1 tablespoon minced chives

* Freshly ground black pepper

Method:

Fish:

1. Preheat oven to 150°. Sprinkle inside of each trout with salt (use about 1/2 tsp. total).  In a large, shallow dish, combine cornmeal and remaining 1/2 tsp. salt. Turn fish in cornmeal to coat evenly.

2. Pour 2 tbsp. oil into frying pan, preferably nonstick, and warm them over medium heat. (Or warm a large griddle over 2 burners.) Put fish in the pan and fry, turning once, until golden brown outside and no longer translucent in the center, 8 to 9 minutes total; reduce heat if fish start to get too brown. Transfer fish to 1 or 2 large platters and keep warm in oven.

3. Pour 1 more tbsp. oil into 1 pan (or onto griddle) if it’s dry, then set over medium-high heat. Quickly sauté peppers until they’re softened and lightly browned, about 5 minutes. Sprinkle with salt to taste and scatter on top of fish. Serve with lemon wedges  and potato salad.

Salad:

1. Pour about 3 cm water into a large pot and set a steamer basket* in the bottom. Bring to a boil. Add potatoes, reduce heat, and simmer, covered, until tender when pierced, 25 to 30 minutes. Pour potatoes into a colander in the sink, rinse with cool water, and let stand until cool enough to handle.

2. Peel potatoes and slice crosswise into 1cm thick slices. Put in a large serving bowl.

3. In a small bowl, whisk together oil, vinegar, and 3/4 tsp. salt and drizzle over warm potatoes. Sprinkle with chopped herbs and add pepper and additional salt to taste, mixing gently to coat.

*Potatoes cook most evenly in a steamer basket, but if you don’t have one, fill pot halfway with water and boil potatoes.

Make ahead: Chill airtight up to 1 day (the salad will become even more flavorful); before serving, bring to room temperature, then stir.

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26
Sep
Bazlamacha/Polenta Cake

Ingredients:

4 eggs,

1 l milk,

100 g sugar,

250 g corn flour (yellow),

250 g polenta (corn maize),

200 ml sour or fresh cream,

2 tbs unsalted butter or margarine,

1 tbs grated lemon zest,

20 g fresh yeast (or 1 tsp dried)

pinch of salt

Method:

Beat egg yolks into milk, add sugar, lemon zest, salt, raised yeast; beat then add corn flour and maize. Leave it at room temperature to rise (up to two hours).

Beat egg whites until stiff peaks are formed. Fold in beaten egg whites. Grease the baking dish with butter and spread the dough equally. Bake in the oven at 180-200°C for 30 minutes or until golden brown. Pour over the cream and bake for additional 5-10 minutes until crust is formed.

Note: Serve dusted with icing sugar or spread on top some marmalade. The best is with rosehip or some other dark marmalade (sour cherry, strawberries or plum). It can be served either warm for breakfast or as savoury appetiser, or cold as a cake snack.

Bazlamacha is a word of Turkish origin, but this is old fashioned traditional recipe of ‘peasant’s cake’ known throughout Balkan.

Category: Appetisers, Desserts  Tags: ,  Leave a Comment