Lemon Meringue Pie

Lemon Meringue Pie

Serves: 8

Pastry:
70g (1/2 cup) self-raising flour
130g (3/4 cup + 1 tbsp) plain flour
30g (1 tbsp + 3 tsp) caster sugar
120g cold butter, cut into pieces
1 large egg (we use eggs with a minimum
weight of 59g)

Lemon Filling:
56g (4tbsp + 3 tsp) cornflour
170g (3/4 cup) sugar
180ml (2/3 cup + 2 tsp) fresh lemon juice, about 3 fresh
lemons
230mly (2/3 cup + 1/4 cup) water
60g butter, cut into pieces
3 large egg yolks (we use eggs with a minimum
weight of 59g)

Meringue:
3 large egg whites
170g (3/4 cup) caster sugar

Directions:

Make the pastry-
1. Place the self-raising and plain flours,
caster sugar and butter in a food processor.
Process on medium speed for about 20
seconds, until mixture resembles fine
fresh breadcrumbs (there shouldn't be
any large chunks of better).

2. Add egg and process on medium speed for about
15-30 seconds, until egg is incorporated and
mixture clumps together.

3. Form dough into a flattered round and place
in a freezer bag or wrap in plastic. Refrigerate
for at least 1 hour.

Lemon Filling-
1. Combine cornflour, sugar, lemon juice and water
medium in saucepan. Stir until mixture is smooth.

2. Place saucepan over medium-high heat and stir
constantly until mixture reaches the boil (this
will probably take about 7-10 minutes). Reduce
heat to low and continue stirring for about
30-40 seconds, until mixture changes from cloudy
to transparent and becomes thick and smooth.

3. Remove saucepan from heat and vigorously stir in
butter and egg yolks. Continue stirring until
all the butter has melted and the saucepan
ingredients are well combined.

4. Pour filling into a small container, cover and
refrigerate until cold.

Baking the Pastry-

1. Preheat oven to 180 degrees Celsius ( 160 degrees
Celsius fan-forced). If you are not using a
fan-forced oven, adjust the oven rack to the
lower middle position.

2. Roll out pastry between two sheests of baking
paper or on alightly floured board to fit a 23cm
(9 inch) pie plate (pastry should be about 4mm
thick and 29cm diameter). Lift pastry into pie
plate and gently press into dish.

3. Trim pastry overhanging the sides.

4. Place a sheet of baking paper on top of the pastry
and fill with [astry weights or uncokked tice.

5. Bake at 180 degrees Celsius (160 degrees Celsius
fan-forced) for 10 minutes. Remove weights/rice and
baking paper and bake for 10-15 minutes more, until
the pastry is a light golden colour. Allow pastry
shell to cool completely.

Baking the Meringue-

1. Preheat oven to 200 degrees Celsius, or 190 degrees
Celsius fan-forced. If you are not using a fan-
forced oven, adjust the oven rack to the middle
position.

2. Make meringue. Place egg whites in a large bowl
of an electric mixer and beat on high speed until
at soft peak stage (when the beater is lifted, a
peak will form and then droop over). Add the
sugar gradually, about 2 tablespoons at a time,
beating well after each addition. Once all the
sugar has been added, continue beating until the
sugar has dissolved and the mixture is thick and
glossy. To test whether the sugar has dissolved,
rub a small amount of meringue between your thumb
and finger. If you can still feel sugar crystals,
beat the meringue for another minute then test.

4. Spoon lemon filling into cooled pastry shell and
spread evenly. Dollop meringue on top of the
lemon filling. Spread meringue to cover filling.
Form peaks in the meringue with a spoon (we spress
the back of a spoon against the surface of the
meringue, then lift the spoon to form a peak).

5. Bake for about 7-10 minutes, or until meringue is
lightly coloured.

6. Allow pie to cool to room temperature. Cover pie
and refrigerate until cold.

7. Slice chilled pie into wedges and serve. Store pie
in an airtight container in the refrigerator.

NOTES: This pie has a tender pastry crust,a tangy lemon
filling and a topping of soft, fluffy meringue. We like
to serve it with vanilla ice cream. It is best consumed
within a day of making as the filling can start to soften
the pastry.

We do not recommend using margarine as a substitute for
butter in the lemon filling. Because butter sets harder
than margarine, the filling will be softer if margarine
is used.

We use a 20ml measuring tablespoon. If you are using a
15ml tablespoon, you will need to uses 6 tablespoons +
1 teaspoon of conrflour for the filling (otherwise the
filling may be too soft).

Texas BBQ Baby Ribs

Texas BBQ Baby Back ribs

Mix together:
Paprika
Garlic Powder
Cayenne
Coriander
Cumin
Brown sugar
Pepper
Salt

Sprinkle on Baby back ribs
Put on BBQ - 2 1/2 hrs in 180 degrees

Glaced with sherry syrup

Cheesy Tuna Tarts

Cheesy Tuna Tart

Cooking Time: 20-25 minutes
Serves: 12


Ingredients:
1 1/2 cup plain flour, sifted
250g Cottage Cheese
120g butter, melted
1/2 grated tasty cheese
baby rocket leaves

Filling:
185g tuna in brine, drained
3 eggs, lightly beaten
1/4 cup milk
1/4 cup chopped char-grilled capsicum
2 green onion, sliced
1 tbsp lemon juice

Directions:
1. Preheat oven to hot, 220 degrees centigrade. Lightly grease pie tarts, 6 x 10cm.

2. Combine flour, cottage cheese and butter in a bowl. Mix to a soft dough. Wrap in plastic wrap. Chill for 15 minutes.

3. Filling: In a bowl, combine tuna, eggs, milk, capsicum, onions, and juice. Season to taste and set aside.

4. Press dough into prepared pans. Prick pastry in in several places. Bake for 5 minutes. Reduce oven to medium, 180 degrees centigrade.

5. Spoon filling into each cases. Sprinkle each with grated cheese.

6. Bake 20-25 minutes until firm and golden.

7. Top with baby rockets before serving.


Note:

Alexander and Taylor had always been fans for Baked Tuna. Lately, Alexander had discovered his tastebuds on tarts. He was never been fond of anything made of pastry. However, after the experience and learned about making homemade pasta from our latest trip, he discovered the other side of his tastebuds.

I baked this Cheesy Tuna Tarts this evening for dinner, and the two boys kept on coming out to the kitchen checking it out. Once it's done, I hadn't had time to take fotos because the two boys had feasted on it!

Luigi's Peach Tart

Serves: 6 servings

1. Make crust Preheat the oven to 375 degrees F.

1 1/4 cups (179 grams) all-purpose flour

1/2 cup (1 stick) butter, room temperature

2 tablespoons (28 grams) sour cream

Place the flour, butter, and sour cream in a food processor and pulse to combine.

When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish.

Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling. Lower the oven temperature to 350 degrees F.

2. Make filling

About 6 medium peaches, peeled, pitted, and sliced If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will shrink during cooking.

3 large egg yolks

3/4 cup (168 grams) sour cream

3/4 cup (149 grams) sugar

1/4 cup (37 grams) all-purpose flour

Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches.

Place the tart pan on a baking sheet and bake for about1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark.

Transfer the tart pan to a wire rack to cool.

When cool, remove the side wall of the pan.

3. Make glaze

1/2 cup peach preserves or jelly

1 tablespoon frozen orange juice concentrate

Combine the preserves or jelly and orange juice.

Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled.

mint Garnish with fresh mint.

Luigi's Buttermilk Pancake

"Instant" Pancake Mix

Makes 3 batches of pancakes

1. Prepare mix

6 cups (852 grams or 30 ounces) all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
Combine all of the ingredients in a lidded container.

Shake to mix.


2. Label container

Attach label with expiration date as 3 months after today.



“Instant” Pancakes
Yield: 12 pancakes

1. Prepare equipment

Heat an electric griddle or frying pan to 350 degrees F.

If pancakes will not be served immediately,

Prepare a towel-lined pan.

Heat oven to 200 degrees F.

2. Prepare ingredients

2 large eggs
Separate whites from yolks.

4 tablespoons butter
Cut cold butter into 3 equal pieces.

Place butter in a small bowl.

Melt in the microwave oven for 30 seconds.

3. Prepare liquid ingredients

egg whites
2 cups buttermilk
Whisk together the egg whites and the buttermilk in a small bowl.


egg yolks
melted butter
In another bowl, whisk the egg yolks with the melted butter.


Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl.

Whisk together until thoroughly combined.

4. Combine

2 cups "Instant" Pancake Mix, recipe above

Pour the liquid ingredients on top of the pancake mix.

Using a whisk, mix the batter just enough to bring it together (about 10 strokes). Don't try to work all the lumps out.

5. Season griddle or pan

1 stick butter, for greasing the pan

Check to see that the griddle or pan is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle or pan. Wipe off thoroughly with a paper towel. (No butter should be visible.)

6. Cook

2 cups fresh fruit such as blueberries, if desired
Gently ladle the pancake batter onto the griddle or pan.

Sprinkle on fruit if desired.

When bubbles begin to set around the edges of the pancake and the cooked-side of the cake is golden, gently flip the pancake.

Continue to cook 2 to 3 minutes or until the pancake is set.

7. Serve or store
Serve immediately.

If not serving immediately, remove to a towel-lined baking sheet and cover with a towel.

Hold in a warm oven for 20 to 30 minutes.

Fluffy Pancake with Lemon Twist

Makes: 4-6

Ingredients:

1 cup of self-raising flour
1 cup of soy milk delite
1 tsp rind of lemom
2 eggs, separated
1 tbsp caster sugar
pinch of salt
butter for cooking
Garnishing: banana, strawberries,
berries, cream or ice cream
Maple syrup


Method:


1. In a bowl, beat together flour, milk, rind of lemon, 2 egg yolks, caster sugar, and pinch of salt, until bubbles appear.

2. Whisk 2 egg whites until stiff and white peaks form.

3. Fold in egg whites with batter until mix.

4. Cook pancake in low to half-medium heat. Flip over once edges look dry and top stops bubbling.

Garnish berries, banana, cream or vanilla ice cream and maple syrup. Sprinkle with icing sugar.

Paua Butty or Abalone

Paua Butty

 

Ingredients olive oil or butter onions, thinly sliced garlic, minced fresh chilli, thinly sliced abalone/paua sliced as thin as possible lemon juice rocket leaves buttered white bread

Method Heat up a cast iron skillet or saute pan to medium heat. Add some olive oil, butter or both. Toss in onions, garlic and chilli. Cook, stirring occasionally until the onions begin to turn golden. Remove from pan and place in a dish. Wipe pan with paper towel, then place back on heat to get the pan really hot. Toss paua through oil, then put in hot pan. Let it sear for 30 seconds then stir round the pan for about a minute.   Season with salt and lemon juice. Stir the cooked onions back in.   Make up the butty/sandwich with rocket leaves and paua mix. Eat while hot.