Tag-Archive for » Lemon «
This is a fab cheesecake recipe, very different and something I never would have thought of trying. I tagged this one, for a game I am involved in, as my son is right in the middle of his IGCSE’s and I thought this would be a nice way to end the week. Well this went down a treat, I took it to my mum’s and all my family loved it. I did up the amount of lemon juice that I added to about 100ml as we love things lemony and I felt that 2 tablespoons was not enough. I am glad that I did as this was just right for us it would not have been enough if I had just added the 2 tablespoons listed. To read more reviews on this recipe or to view more photos please click here.
If you have been keeping up with the progress of my beautiful
handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 (250 g) Package arnotts nice biscuits
140g Melted butter
2 (250 g) Packets cream cheese (room temp)
300g Sour cream
3/4 Cup caster sugar
2 Tablespoons finely grated lemon rind
2 Tablespoons lemon juice (I upped this amount to about 100ml to suit us)
3 Eggs
Meringue
3 Egg whites
3/4 Cup caster sugar
Method
1. Line the base of a 22cm spring form pan with baking paper. Place the biscuits in a food processor, process until finely crushed. Add the butter and process until well combined.
2. Transfer the biscuit mixture to prepared pan. Use a straight sided glass to spread and press the biscuit mixture over the base and the sides of pan. Cover with plastic wrap and place in fridge until chilled.
3. Preheat oven to 160c. Place the cream cheese, sour cream, sugar, lemon rind and juice in food processor and process until combined (make sure food processor bowl is clean).
4. Pour the cream cheese mixture on top of biscuit base. Bake for 1 hour or until just set in centre. Leave the cheesecake in oven, with the door slightly ajar, for 2 hours until completely cool (this is to prevent cracking of the cake).
5. Remove cake from oven and place in fridge for 4 hour to chill.
MERINGUE
1. Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form.
2. Gradually add the sugar, one tablespoon at a time, beating constantly until the mixture is thick and glossy.
2. Preheat oven to 200c. Spoon the meringue over the cheesecake, spread to the edge. Bake in oven for 5-8 minutes or until lightly browned.
3. Let cool for 5 minutes and place in fridge for 2-3 hours to chill.
All photos taken by me unless otherwise stated.
This is a great way to prepare lamb, from the seasoning used on the lamb, to the sauce served with it, it is really delicious. The recipe does call for lamb chops but I had some backstraps (fillets) to use up so made it with these instead. The lamb was beautifully tender and we loved the lemon pepper seasoning on them. I served ours over couscous and poured the sauce over the lamb and it was enjoyed by all. I have made several recipes from this chef before and I am never disappointed and this one is no exception. I loved how easy these was to prepare as well a really great recipe that I am sure you will enjoy. To read more reviews on this recipe or to see more photos please click here.
If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
8 Lamb loin chops
4 Teaspoons lemon pepper seasoning
2 Tablespoons oil
1 Clove garlic, crushed
60ml Dry white wine
180ml Chicken stock
4 Teaspoons lemon juice
1/4 Cup roughly chopped fresh chives
Fresh ground pepper
Method
1. Sprinkle the lamb with the seasoning.
2. Heat the oil in a fry pan and cook the lamb until it is browned on both sides and cooked through.
3. Remove from the pan and cover and keep warm.
4. Add the garlic and wine to the frying pan and bring to the boil.
5. Add the stock and the juice, and bring to the boil again.
6. Boil uncovered until the liquid is reduced by half.
7. Stir in the chives and season to taste with freshly ground black pepper.
All photos taken by me unless otherwise stated.
