Monthly Archives: July 2016

Custard Apple Pie

Category : Recipes

applecustardpie

Custard Apple Pie

 

This is my favourite recipe, borrowed from ABC North Queensland, and will often buy a large tin of apples and 600 ml cream and make two.

 

An apple pie with a difference – and you can cook it ahead to eat warm or leave to set cold

 

Ingredients

Pie:
1 sheet of shortcrust pastry
1 1/2 tablespoons plain flour
1/2 cup sugar
1 egg, beaten
1/2 teaspoon vanilla essence
250g cream
1/2 teaspoon lemon juice
400g pie apples

Topping:
1/2 cup plain flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
50g diced butter


Method

Grease a pie dish and lay the shortcrust pastry on top, trim the edges.

Line the pie base with foil or greaseproof paper and then ‘bake blind’ weighing the paper down with dried beans or rice, baking for about 10 minutes in a moderate oven.

Remove the paper/foil and continue to bake for 5 minutes to dry out the pastry.

Whisk together the flour, sugar, vanilla, egg, cream and lemon juice. Stir in the apples and spread over the pastry base.

Bake in a moderate oven for about 20 minutes.

Meanwhile, mix together the flour, sugar and cinnamon. Rub in the butter so it is like a ‘crumble’ topping or ‘breadcrumbs’.

Spread this over the top of the pie and bake for another 20 minutes or until top is golden brown. Allow to cool before cutting.


Classic Lemon Curd

Category : Recipes

lemoncurd

Classic Lemon Curd

Do you want an easy Lemon Curd recipe?

Head on over to the Fine Cooking Web Site for a foolproof way to make luscious, light lemon curd.

Creaming the ingredients before heating results in a satiny, “uncurdled” curd, perfect for tarts, cakes, and cookies, or simply enjoy it on toast.

I made it also with oranges for a different flavour.

 

  • 3 oz. (6 Tbs.) unsalted butter, softened at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2/3 cup fresh lemon juice
  • 1 tsp. grated lemon zest

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.

Lemon Curd for Scottish Shortbread Recipe

In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don’t let the mixture boil.

Lemon Curd for Scottish Shortbread Recipe

Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

Variations

For lime curd, substitute fresh lime juice and zest for lemon.

nutrition information (per serving):
Size : per Tbs., Calories (kcal): 50, Fat (kcal): 3, Fat Calories (g): 25, Saturated Fat (g): 1.5, Protein(g): 1, Monounsaturated Fat (g): 1, Carbohydrates (mg): 7, Polyunsaturated Fat (mg): 0, Sodium (g): 5, Cholesterol (g): 30, Fiber (g): 0,