Tag Archives: lemonade

Any day is a good day to cook with lemon

With lots of lemons and oranges in the house at the moment, I think a few lemon buns are on the agenda.  And maybe some lemonade. Lemonade is so easy, and is a real wow at any time of the year.  Not just with kids but with adults alike.  Served with lots of ice, in a big jug it’s a winner.  And undiluted in some sparkling wine it makes a really great cocktail.

Lemon into Lemonade

Lemmonade with syrup crunch biscuits

Of course baked lemon pudding, is the essence of home cooked pud.  Note I said “pud”, not dessert.  There’s no finesse involved, no faff, no fancy dishes or elaborate piping.  Just warm citrus pillowy sponge with matching curd that finishes off any meal, be it only a boiled egg! Of course the trick is to get a picture before the savages attack.  Not the easiest.

The remaining lemon pudding with layers of lemoniness

The remaining lemon pudding with layers of lemoniness

Then of course you can make fairy cakes/ buns/ queen cakes *insert other sponge type treat*. I’ve two favourites.  One just has zest with a lemon cheesecake topping….

Monday 23 November 2015 024

Lemon Curd and Poppy Seed topped (& filled ) Lemon cupcakes

It is without a shadow of a doubt, the lightest cupcake you will ever try.  I must, at some stage try to make it as a whole cake.  But then I might just eat the whole cake, as opposed to just eating the one cupcake… The other is a lemon sponge cupcake with chocolate added.  I always feel adding chocolate to something causes it to exceed the sum of the two parts.

Simple, but elegant lemon and chocolate cupcakes.

Simple, but elegant lemon and chocolate cupcakes.

I think savoury lemon dishes deserve a blog post all themselves.  But already my head is off on tangents involving tagines, or maybe lemon roasted chicken. Mmmmm.

 

When life gives you lemons you make…

LOTS!

Lots of lemons

Lots of lemons

Nigel got lots of lemons recently, and I decided to make a few different recipes.  The first was fluffy lemon pudding, which is a real family favourite.  Very simple to make, once in the oven it transfers into layers.  The top layer being a sponge, then a sauce, then a lemon curd at the bottom.  The picture was hard to get as I was fighting off the family at the time.

The remaining lemon pudding with layers of lemoniness

The remaining lemon pudding with layers of lemoniness

Next was homemade lemonade.  Everyday on the Ballymaloe 12 Week Certificate Course, someone has the task of lemonade duty.  Its fun, easy, and everyone loved having lemonade at lunchtime.

We had lots of lemons, which involved lots of squeezing.  Luckily I have willing helpers!

My lemon squeezer

My lemon squeezer

Next was the sugar syrup prep, which only takes 10 minutes, and not too much washing up.

Sugar Syrup

Sugar Syrup

Voila! Ready for diluting and serving with lots of ice in sunny weather.

The side effect of lots of lemonade is lots of halves of skin.  So candied peel is the best way to use up these left over lemons.  Darina’s recipe is easy, and in a number of stages, which makes it easy to fit in to the kitchen  schedule.  And you’ll never eat the bought plasticy gel peel again. Promise.

Lemons soaking

Lemons soaking

The lemons are soaked overnight, then simmered until soft, a little like making marmalade.  The pith, and membranes are then removed, and the shells then simmered in a sugar syrup until the syrup is at the thread stage.

Stage 3 candied peel

Stage 3 candied peel

I should have removed the peel earlier and simmered the syrup further, to give a lighter colour to the peel, but it still tastes delicious, and is now jarred for use.

Candied peel jarred and ready for use

Candied peel jarred and ready for use

And finally lemon meringue pie.  The Sunday treat.  And one of my favourite desserts, that I never normally order when out as so many factors can be disappointing, either the pastry, the curd, or the meringue.

Tart shell ready for blind baking

Tart shell ready for blind baking

The pastry and lemon curd is made in advance, and although the time is required to get the pastry shell perfect, it’s time well spent.

And then the meringue…

Ready for baking

Ready for baking

And the finished article.  It was barely out of the oven before the family dived on it, it could have done with a couple of minutes resting.

Lemon Meringue Pie

Lemon Meringue Pie