Author: potter_wp_admin

Fitzgerald’s lemon delicious

Source is an old magazine extract, quite possibly family circle. The below is word for word as Dom typed and sent it to me.


lemon delicious

125 g butter
1 1/3 cups castor sugar
1/2 cup plain flour
2 tsp grated lemon rind
1/3 cup lemon juice
4 eggs seperated
1 cup milk

lightly grease an ovnproof dish (4 cup capacity)
cream butter and suger, add flour, mix together. add rind, juice, egg yolks, milk and beat until combined.
beat egg whites until soft peaks form, fold into lemon mixture.
pour mixture into prepared dish, place dish into baking dish, pour enough boiling water into dish till it comes halfway up the filled dish
bake in moderate oven about 45 minutes or until cooked in centre. serves hot, serves 4 very generous serves do not freeze do not microwave. 180 – 150 fan forced

Spicy popcorn I made for Christmas 2011

And lots of other occasions. Need to pay attention to not burn the spices. I use a little more oil and half the chili, because I’m a chili wimp.

Spicy Popcorn Recipe

1/2 cup of corn kernels
2 tbs vegetable oil
1 tsp of paprika
1 tsp ground cumin
1 tsp chili powder
1/2 tsp sea salt

Method:

  1. Heat the oil in a large saucepan over a medium-high heat. Add the corn kernels to the pot but ensure that you can still see the bottom of the pot — this means don’t add too many kernels otherwise they don’t cook evenly.
  2. Cover the pot and shake it around to coat the kernels in oil. Let the pot heat up for about 2 minutes on medium-high heat. Turn the heat down to medium-low and add the spices. Shake the pot to coat the kernels again and then cover the pot and let it heat up.
  3. Shake the pot every so often. Once the kernels start to pop, open the lid ever so slightly to allow some air in. Turn the heat down a little lower and keep shaking the pot. You don’t want the spices to burn so keep an eye on it.
  4. The kernels should be popping very rapidly now. You can turn the heat off but leave the pot on the burner.
  5. Once the popping starts to slow down, take off the lid and place popcorn in a large bowl. Sprinkle on some salt and serve.
  6. Popcorn can be stored in an airtight container for up to a week.

Julie’s biscuits – nut crescents and almond fingers

Almond / hazelnut / walnuts crescents

225 gm Butter
75 gm Sugar
275 gm Flour
125 gm ground nuts

Form into a roll,
Wrap in wax paper, refrigerate for 15 mins. Slice and shape into crescents.
Bake in a moderately slow oven for 12 mins and while still hot roll in caster sugar (they are quite delicate and crumbly at this stage.)

Almond fingers

6 oz ground almonds
6 oz icing sugar
½ tsp cinnamon
1 egg white

Icing
One tablespoon plain flour
4 oz icing sugar
1 egg white

Combine icing sugar, cinnamon, ground almonds. Beat egg white slightly, add dry ingredients, making stiff paste. Knead until smooth. Roll out on floured board to about ¼ “ thick.

Sift icing sugar and flour into basin. Add enough egg white to give icing consistency. Spread over the dough. Cut into fingers

Bake in moderate oven 10 – 15 mins.