Short and Sweet
Don't know if you are like me, but any recipe that contains more than five or six ingredients and I lose interest. Here are three recipes which have few ingredients, and easy to make.
Lemony Apple Curd - keep in the fridge for no longer than six weeks.
Take 2 cooking apples, peeled cored and thinly sliced - put in a pan with 1 tblsp water and cook until soft. Mash to a pulp. Beat in 4oz (125g) caster sugar, the grated rind and juice of one large lemon, 2oz butter (60g) , and 1 egg plus one egg yolk (or three egg yolks) - if you have a processor the ingredients can all be blended together. Put into a basin over simmering water and cook/stir for about 15 minutes until thickened. Pour into small sterilised jars, cover and keep chilled.
Tip: seek out lemons when they are at their cheapest. Grate the zest , put into a small container and freeze.. Squeese out juice and freeze in ice-cube trays. One cube of juice and one tsp. zest = half a lemon.
Sticky Lemon Cake
6oz (175g) each: self raising flour, caster sugar and butter
5 tblsp. milk, 2 eggs and the grated rind of 1 lemons (save the juice for the topping).
Put all the ingredients into a basin, beat together and put into a greased and lined loaf tin.
Bake at 180C, 350F, gas 4 for 40-50 mins until well risen and golden. Meanwhile make the topping: 3oz (75g) caster sugar and the juice of the lemon. Put into a small pan and heat until sugar has dissolved. Pour over the hot cake, running a knife between cake and the lining paper to allow some syrup to run down. Leave in tin until cold before turning out.
Shirley's lemon Chicken
1 chicken breast 2 lemons 1 tablespoon of runny honey
Chop the chicken breast into strips or chunks and fry in a little butter until it has turned white. Remove and drain. Into a small pan put the juice from the lemons, add the chicken and simmer for 5 minutes. Stir in the honey and continue simmering until most of the syrup has coated the chicken (taking care not to burn at this stage). Serve with lemon rice (adding grated zest of lemon to the rice before cooking), with a salad or part of a Chinese meal.
Tip: to one measure of long grain.rice add one and a half measures of water. Leave to soak for several hours then it will take far less cooking time.
When packs of chicken breasts are on offer, seek out those that contain five breasts instead of four. Remove the chicken fillet from the back of each, these can be frozen to use in the above recipe or in stir-fries etc.
Lemony Apple Curd - keep in the fridge for no longer than six weeks.
Take 2 cooking apples, peeled cored and thinly sliced - put in a pan with 1 tblsp water and cook until soft. Mash to a pulp. Beat in 4oz (125g) caster sugar, the grated rind and juice of one large lemon, 2oz butter (60g) , and 1 egg plus one egg yolk (or three egg yolks) - if you have a processor the ingredients can all be blended together. Put into a basin over simmering water and cook/stir for about 15 minutes until thickened. Pour into small sterilised jars, cover and keep chilled.
Tip: seek out lemons when they are at their cheapest. Grate the zest , put into a small container and freeze.. Squeese out juice and freeze in ice-cube trays. One cube of juice and one tsp. zest = half a lemon.
Sticky Lemon Cake
6oz (175g) each: self raising flour, caster sugar and butter
5 tblsp. milk, 2 eggs and the grated rind of 1 lemons (save the juice for the topping).
Put all the ingredients into a basin, beat together and put into a greased and lined loaf tin.
Bake at 180C, 350F, gas 4 for 40-50 mins until well risen and golden. Meanwhile make the topping: 3oz (75g) caster sugar and the juice of the lemon. Put into a small pan and heat until sugar has dissolved. Pour over the hot cake, running a knife between cake and the lining paper to allow some syrup to run down. Leave in tin until cold before turning out.
Shirley's lemon Chicken
1 chicken breast 2 lemons 1 tablespoon of runny honey
Chop the chicken breast into strips or chunks and fry in a little butter until it has turned white. Remove and drain. Into a small pan put the juice from the lemons, add the chicken and simmer for 5 minutes. Stir in the honey and continue simmering until most of the syrup has coated the chicken (taking care not to burn at this stage). Serve with lemon rice (adding grated zest of lemon to the rice before cooking), with a salad or part of a Chinese meal.
Tip: to one measure of long grain.rice add one and a half measures of water. Leave to soak for several hours then it will take far less cooking time.
When packs of chicken breasts are on offer, seek out those that contain five breasts instead of four. Remove the chicken fillet from the back of each, these can be frozen to use in the above recipe or in stir-fries etc.
posted by Shirley at 7:20 am
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