COOKING WITH LEMONS

 

                                RENEE’S LEMON CAKE WITH LEMON ICING

My beloved Mother used to often prepare this fabulous cake, which has a lovely texture and aroma.   You can either ice it or cut it in half and fill it with lemon cream. I usually double the ingredients.

 

 Cake:

150 g (5 oz) self-raising flour (300 g)

120 g (4 oz) butter softened (240 g)

120 g (4 oz) sugar (240 g)

2 eggs (4 eggs)

1 egg yolk (2 egg yolks)

1¼ tsp lemon juice (2 ½ tsp)

Grated rind of 1 lemon (2 lemons)

 

Lemon Icing:

4 tsp lemon juice

1 tbsp water

Grated rind of a small lemon

Enough icing sugar to make a smooth runny icing (about a 1¾ cup)

120 g (4 oz) icing sugar

 

Lemon Cream Filling:

395 g (13 oz plus) 1 tin sweet condensed milk

3-4 tbsp lemon juice

1½ tbsp grated lemon rind

 

 

Mix all the ingredients together and beat for 2 minutes.   Pour in a prepared tin and bake in a moderately hot oven, preheated to190 C (275 F) degrees for about 35-40 minutes or until a skewer inserted in the centre of the cake comes out clean.

 

While the cake is cooling, mix all the ingredients for the icing together until a smooth, runny icing is obtained.   Prick the warm cake all over with a skewer and pour the icing over.  Leave the cake in the tin until completely cold.

 

Alternately, cut the cake in half.  Spread one half of the cake with lemon cream filling, sandwich it with the second half and refrigerate. Serve sprinkled with icing sugar.

(Prepare the filling by mixing all the ingredients, very well together, until thick and creamy).

 

 

                                    TARTLETS FILLED WITH LEMON CURD

Do prepare these delightful small tartlets!

 

Pastry:

260 g (13 oz) 2 cups self-raising flour

2 cups butter cut into tiny pieces

3 tbsp icing sugar

½  tsp  vanilla

½ tsp grated lemon rind

1 egg yolk

1½ tbsp. fine semolina

A little orange fizz

 

Mix all the ingredients together until a soft pliable dough occurs.   Cover and refrigerate for 45 minutes at least.

 

Roll out the dough, thinly, between two pieces of baking parchment.  Cut rounds of pastry with a biscuit cutter and line the buttered mini tartlet dishes.   Pierce all over with the prong of a fork and bake in an oven preheated to 180 C (350 F) for 15-20 minutes.

 

 

 

                                                        LEMON CURD

A delicious preserve of the English cuisine.

 

4 lemons, the juice

2 lemons, the finely grated rind

300 g (10 oz) icing sugar

8 eggs

250 g (½ lb) soft butter

Beat all the ingredients together until just mixed. Cook au bain Marie, stirring occasionally until the sauce thickens.  Stain and cool and store in the fridge in sterilized jars.

 

 

Fill the tartlets with lemon curd and serve with a cup of tea.

 

 

 

 

                                              LEMON CHEESECAKE

This is one of the best cheesecakes ever!  It's aromatic, creamy and delicious!

 

Crust:

340 g (¾ lb) oatmeal biscuits, crushed

160 g (5 oz + 1 tbsp) butter, melted

 

Filling:

340 g (¾ lb) cream cheese

1½ packets (4½ tsp) powdered gelatine

30 ml (2 tbsp) water

4 tbsp lemon zest

100 ml (2/5 cup) lemon juice

180 g (1 cup minus 1 tbsp) caster sugar

400 ml (1¾ cups) cream

 

Mix the crushed biscuits with the butter together and press into a buttered 25 cm (10 inches) springform tin.  Place in the refrigerator for ½ an hour at least.

 

Beat the cream cheese until smooth, then add the lemon juice and zest and keep on beating until well combined.  Then whip the cream to soft peaks.

 

Dissolve the gelatine in the water then heat over simmering water until dissolved and set aside to cool.   Combine the cream with the cheese mixture and mix gently.  Add the cool gelatine in two stages and stir quickly tom avoid setting.

 

Pour the mixture over the biscuit crust and level with a spatula.  Leave in the refrigerator to set (about 2 hours).  Remove from the tin and garnish with whipped cream and lemon slices.    

 

 

                                      MAGHERITSA – GREEK EASTER SOUP

After the mid-night service of the Greek Orthodox Church commemorating the Lord's Resurrection we return happily home to enjoy a very tasty and comforting Easter soup, Margherita.

 

1 kg (2 lb) leg of lamb, all visible fat removed  

Salt

500 g (1 lb) lamb’s intestines

Vinegar

1 lambs pluck (liver, heart and spleen)  

113 g (½ cup) butter at room temperature

1 cos lettuce, the inner, tender leaves, trimmed, finely shredded and cut in smaller pieces

1 medium-sized onion, peeled and finely chopped

4-5 spring onions, trimmed and very finely sliced

250 ml (1 cup) good quality white wine

1500 ml (6 cups) tasty lamb stock (please see instructions below)

3 – 4 tbsp fresh dill, finely chopped

4 tbsp fresh parsley, finely chopped

3 eggs at room temperature

Lemon juice to taste (2 lemons)

Salt and freshly ground black pepper

 

Place the leg of lamb in a saucepan, cover with water and season with salt.  Bring to the boil, over low heat, skimming the scum as it rises to the surface.   Simmer for 1½ hours or until the meat is tender and comes away from the bone.   Reserve the meat, strain the stock and refrigerate overnight.  The next day discard the solid fat from the surface of the stock and heat it.

 

Meanwhile, wash the intestines very well and cut them into ½ metre pieces.   With the help of a wooden skewer, turn them inside out and rinse them thoroughly under cold, running water. Place them in a bowl, sprinkle with vinegar and after 12 minutes, rinse and drain.   Blanch them in salted water for 5 minutes, drain well and chop finely.  Also, blanch the lamb’s offals, except the liver, and chop finely, discarding any veins or hard parts. 

 

In a large saucepan, sauté first the shredded lettuce and remove with a slotted spoon and reserve.   Then add the onion, spring onions and cook gently, stirring occasionally.   Add the chopped intestines and the chopped pluck, and cook for 5 minutes more until the onions are soft and translucent.  Pour in the wine and cook gently for 4-5 minutes until the alcohol evaporates.   Add the hot lamb stock, cover and simmer for 30 minutes, until the meat is almost tender.   Stir in the rice, the herbs and the sautéed lettuce and sprinkle with salt and freshly ground black pepper to taste.  Cover and simmer the soup for 20 minutes more or until the rice is cooked.

 

In a bowl beat the egg whites to soft peaks, also whip the egg yolks with the lemon juice and fold them gently into the egg whites.  Gradually pour 500 ml (2 cups) of the hot soup into the beaten eggs, stirring constantly.  Remove the saucepan from the fire and reverse the process by adding the egg mixture into the soup and, please, do not stop stirring.   Taste the soup and season if necessary.   Reheat over low heat, but do not boil and continue stirring all the time.   

 

 

  

                                   MEATBALLS IN EGG AND LEMON SAUCE

 

A delicious main dish which I hope you will enjoy.

 

1 kg (2 lb) minced meat

1 onion, peeled and grated

1 garlic clove, peeled and minced

1 tsp finely chopped mint

1 tsp finely chopped dill

Zest of ½ lemon

1 slice of bread soaked in milk and squeezed dry

1 tsp of curry powder

1 tsp of ginger

1 tsp paprika

½ tsp coriander

½ tsp cayenne

½ an egg yolk

500 ml (2 cups) chicken stock

3 egg yolks

½ cup lemon juice

 

 

Mix everything well together and knead for 3 minutes or more until the mixture is well combined and fluffy.  Cover and set aside for 30 minutes at least.  Shape into walnut-sized balls and boil in the chicken stock until fully cooked.

 

Meanwhile, whip the egg yolks with the lemon juice until pale.  Add a ladleful of hot stock into the egg and lemon mixture, whipping constantly, then reverse the procedure and pour the egg and lemon over the meatballs and simmer very, very gently until the sauce thickens.