There is something about lemon desserts that I find utterly irresistible. I know some people loathe sweet citrus combinations, but personally I find that the tart acidity of lemon in a cake or a tart helps to balance the tooth-aching sweetness of the dish.
And don’t get me started on lemon zest. If I had my way, I’d probably sprinkle it all around me as I walked about so I could always be surrounded by that sparkly, summery smell!
Alas, as it’s not quite possible to fragrance my surrounds with handfuls of lemon zest, the next best thing is to bake desserts flavoured with lemon so that at least the smell can permeate the kitchen with its glory, however transient it may be.
One of my favourite lemon sweets is this utterly luscious lemon and poppyseed cake. Ridiculously moist and heartbreakingly tender, this is a cake that any lemon-lover should try as it packs quite a citrussy hit. On top of all that, this is one of those cake recipes that is very difficult to get wrong 
Lemon & Poppyseed Cake w/ Yoghurt Glaze
(An adaptation of an adaptation from The Cake Book by Tish Boyle)
Cake Ingredients
200g cake flour, sifted
1/4 tsp baking powder
1/4 tsp salt
3-4 tbsp poppyseeds (I always go 4 since I like my poppyseeds!)
225g unsalted butter, at room temperature
240g caster sugar
4 large eggs, at room temperature
2 tbsp lemon zest
1 tsp vanilla extract
1/3 cup double cream
Lemon Syrup Ingredients
1/3 cup sugar
1/4 cup water
1/3 cup freshly squeezed lemon juice
1. Preheat the oven to 150 degrees C and prepare a loaf tin by either lining it with non stick baking paper or by greasing it and dusting it with flour.
2. Sift together the flour, baking powder and salt, then stir in the poppyseeds till combined.
3. Beat the butter with an electric beater till it is pale yellow and creamy (approximately 2-3 minutes, depending on your beater). Add the sugar and beat for another 3-4 minutes or till the sugar is has been completely beaten in and the mixture is again pale yellow and fluffy.
4. Add the eggs, one at a time and make sure to beat well after each addition. If the butter begins to look curdled, it means you have not beaten the mixture for long enough so just keep beating it till it is once again smooth and fluffy. Once you’ve done with the eggs, add the vanilla extract and lemon zest and beat till incorporated.
5. Beat in the flour in three additions, alternating with the cream in two additions on a low setting till ingredients are only just incorporated (this is to prevent you from overworking the gluten in the batter and getting a tough or extremely domed cake). Scrape the batter into your prepared pans and bake for 1 hour, or till a skewer inserted comes out clean.
6. While the cake is baking, combine the sugar, water and lemon juice into a small saucepan and bring to a simmer. Once the sugar has completely dissolved, set it aside till the cake is out of the oven. Once the cake is out, poke holes all over with a skewer and brush half the lemon juice over the top and stand for 5 minutes. Then, turn the cake over, poke holes in its underside and brush with the remaining syrup and allow cake to cool completely.
At this point, the cake is perfectly fine to enjoy as is, but I’ve found that pairing this with a yoghurt glaze is quite a lovely combination. The yoghurt adds a touch of creaminess and tanginess that plays quite well with the flavours in the cake!
Yoghurt Glaze Ingredients
1/4 cup natural or Greek yoghurt
1 1/2 cups soft icing mixture (keeps the dish less sweet than using pure icing sugar)
1 tsp lemon zest (optional! I just love the stuff, hehehe!)
Beat the yoghurt in a bowl with a fork till it is smooth and rid of lumps, then stir in the icing sugar a few tablespoons at a time, making sure that each addition is completely stirred in and that all lumps are gone. At this stage, stir in the lemon zest if you wish, then allow to sit for a few minutes before dolloping over the cake!
This glaze is actually quite marvellous for other cakes and muffins that aren’t quite up for a thick, heavy butter or cream cheese-based frosting, so I highly recommend it as one to add to your book of quick tricks
[tags]lemon, pound cake, Tish Boyle, The Cake Book, citrus, yoghurt, dessert[/tags]
And last of all – a final note to readers in Melbourne who are keen on attending the Melbourne Food & Wine Show! The competition for the 5 double passes will be drawn and announced tomorrow so tonight is your last chance to enter the draw
This is a post from all you dog-lovers.
Mr Woofy has been quite absent from the blog for awhile, though he is ALWAYS by my side when I’m cooking…so I thought I’d treat you to a few photos of him being his adorable, manic self
 This is Mr Woofy’s trademark lunatic grin. A look that is often on his face when someone is eating cheese… (and yes, those dark spots on his mat are drool). In case any of you are wondering – yes, Mr Woofy also has his own pillow. My mother got him into the habit of sleeping on a pillow from when he was a baby and now he doesn’t like sleeping without one.
Talk about spoilt! |
 This is Mr Woofy when there is roast chicken in the vicinity.
Careful, when he gets like this, you could lose an arm! |
 Mr Woofy putting on his heartbreaking ‘sad puppy dog’ face.
This is what I have to endure whenever I’m cooking and he wants a tidbit. Tell me – could YOU resist this face? |
[tags]Mr Woofy, Golden Retriever, puppy, pet, cute[/tags]
Oh, dearest pavlova.
You sit on a throne, looking down your nose at your kin, the meringue, while wearing your crown of cream and luscious fresh fruit.
Is it any wonder that you reign supreme over my heart and tastebuds when summer’s sweet abundance fills my bosom with joy. The crisp crackle of your crust giving way to marshmallow-like softness, yielding to my lips as jewelled berries sit atop creamy clouds…
*sigh*
I was wondering how long I could keep that up. Obviously, I could never have been a medieval bard as rambling on as pointlessly as that drives me batshit bananas, but hey, I was just trying to convey a point.
And what point is that, you ask?
To express to you just how bloody awesome I think pavlovas are. You see, while we here in Australia and NZ are starting to pull on the fuzzy slippers (NO UGG BOOTS HERE!!) and curl up in corners with mugs of soup, most of my dear readers are actually prancing around and frolicking in the bloom of spring.
You northern hemisphere bastards.
*Sigh*
No, I will not succumb to jealousy, damnit.
Instead, I will rise above it and share with you one of my favourite desserts.
As you’re most likely aware (because I know my readers are season and food-savvy folks), spring is the season for heat-loving fruit such as berries, passionfruits, mangoes, pawpaws, peaches, nectarines…
*wipes drool*
Ahem.
Well, when Spring hands you such a magnificent bounty, there’s a million and one ways for it to be enjoyed. However, the pavlova is, I believe, the best way to share the fructose wealth in a way that’s somewhat decadent, but doesn’t make you want to clutch your thighs and sob.
While most folks tend to enjoy creating one huge mountainous pav, I find that the best way to do it is to create mini pavlovas – that way you can try a different combination of fruits on each one, plus it’s the perfect ‘build-your-own-dessert’ for picnics and barbeques!
Pavlova Ingredients (makes 1 large pav or 10 mini ones)
6 egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract
300g caster sugar
1 tbsp corn starch
2 tbsp arrowroot
2 tsp white vinegar
Any desired seasonal fruits, preferably fresh
Yoghurt Cream Ingredients
250mL thickened cream, whipped
125mL natural yoghurt, lightly whipped with a fork
2 tbsp pure icing sugar
1. Preheat oven to 180 degrees C and line a baking tray with baking paper.
2. Beat the egg whites, cream of tartar and vanilla extract into a clean, dry bowl till stiff peaks form. Add the sugar 1 tbsp at a time, making sure to beat well after each addition, then continue to beat till the meringue is thick, glossy and fairly firm. Beat in the cornflour, arrowroot and vinegar.
3. IF MAKING ONE LARGE PAV: Pile the meringue onto the baking paper and smooth into a large circle. Try and keep it all the same height as this will help it to bake evenly.
IF MAKING MINI PAVS: Using two tablespoons, place about 1/3 cup amounts onto the sheet, leaving about 6cm (2″) between them. Use the spoons to create a little indent in the top as this will help the fruit and cream to stay put.
Place the pavlova/pavlovas in the oven and immediately reduce the temperature to 120 degrees C. Bake the pave for 1 hr and 20 mins for the large or 1 hour for the small, or till the outside is firm but not browned.
4. Once cooked, turn off the oven, prop open the door with a wooden spoon and leave till the pav has completely cooled. Once cooled, it can be stored in an airtight container (without any cream or fruit) for up to two days.
And when you’re ready to serve…
Whip up the yoghurt cream by beating the thickened cream till it has soft peaks, then sprinkle over the icing sugar and beat till combined. Fold through the lightly whipped natural yoghurt.
Place a hearty dollop of cream atop each pavlova, then carefully pile on the fruit as you wish. I’m a sucker for a berry combo, but slices of mango are also delightful, as are stone fruits or kiwis (the fruits, not New Zealanders!).
Once the fruits are in place, add a decent drizzle of passionfruit pulp – the finishing touch, and something that no good pavlova should leave the kitchen without!
(Of course, this is personal preference. I’ve heard that there are some people in the world who don’t like passionfruit. I’ve never met one, but if you’re indeed one of these fabled individuals, please feel free to leave it out. Or try and develop a taste for it. I’d prefer the latter 
)
Of course, the only problem with pavlovas is that there is only so much cream and fruit you can place on top of it. If you’re feeling particularly generous, there’s nothing wrong with plating the pav with an extra dollop of this lovely cream and a few additional pieces of fruit 
To my Melbourne readers: Come on folks, only 10 of you are interested in winning double passes to the Melbourne Good Food & Wine Show? With 5 double passes to give away, the odds are pretty good at the moment If you’d like a chance to win tickets to this year’s Good Food & Wine Show (as well as a chance to perv on the hunky Manu Feidel) or think you’d like to win some tickets for a food-mad friend or relative, make sure to comment on the previous post The competition is open till Friday 28th May so you have plenty of time to give it a try!
[tags] Antipodean, dessert, meringue, pavlova, berries, fruit[/tags]
It’s ba-ack!
That’s right, the Good Food & Wine Show is coming back to Melbourne next month! I attended the show last year and had a fabulous time. This is one of those all day events where you have a chance to chat to the people behind the products (whether they be the big guns or artisan wares), sample a myriad of different foodstuffs, take part in competitions and even rub shoulders with some pretty crazy chefs.
Perhaps your interest is seeing the Masterchef boys live on stage? I’m not a fan of George Calombaris myself, but can vouch for Gary Mehigan being hilariously entertaining (and just a little bit of a potty mouth). If you’re more fond of seeing chefs hand (packaged) knives to children and encouraging them to run, then may I recommend Matt Moran? Or if you’ve got as much as a thing as I do for French accents, then you may like to know that the hunky hunky, ever so spunky Manu Feildel will have two appearances – one cooking off against fellow Ready Steady Cook chef Pete Evans, and another solo show where he promises to show off his skill with spinning plates!
There are over 200 exhibitors at this year’s show, and many other events that might tickle your fancy…and to kick things off, I have FIVE double passes to give away to my readers!
That’s right – FIVE double passes to this year’s Good Food & Wine Show in Melbourne!
In order to enter for a chance to win one of these double passes, all you need to do is leave a comment on this post telling me which attraction at the Good Food & Wine Show you’d be most interested in and why! To double your chance to win, leave a comment with your twitter handle, and post the following tweet:
For a chance to win 2 tix to the Melb Good Food & Wine Show, go to http://bit.ly/aEA08Y (from @Kitchenwench)
I’ll be keeping track of all comments and tweets, so if you’d like the chance to attend this year’s show with a mate for free, then you know what to do
I’ve had a bit of a love/hate relationship with pomegranates over the years. There are many different varieties and each has (understandably) different taste, but unfortunately their varieties aren’t listed when sold so when I’ve purchased them in the past, it hasn’t been till I’ve actually taken them home and tasted the first seed.
When Royal Pom contacted me to let me know that they were producing Australia’s first commercially grown pomegranates and would I like to try them, I jumped on the opportunity like a fat man on cake. F*CK YES, BABY!
The first surprise I had was when they first arrived – geezus, the fruit were so big that they could be dangerous in the wrong hands. Bigger than a cricket ball, they were red and heavy in the hand, and I couldn’t wait to crack them open.
Once I did, I was almost breathless with their beauty. Big luscious arils (the actual name for the seeds contained inside), as dark and shiny as rubies packed inside the thick protective skin. I didn’t want to waste a single one, so I made sure I was extremely careful in extracting these treasures. I scored the skin and carefully broke the fruit apart, then cracked them carefully into smaller segments. After a 10 minute soak in cold water, I set to work to extract the gems, fingers gently probing between each layer of membrane inside and pulling out the arils one at a time.
Pomegranate seeds/arils (whatever you call them) can be difficult and time-consuming compared to getting to the goods for most other fruit, but they are well worth the effort. Once the seeds have been pulled out, you can store them in an airtight container in the fridge – just put a layer of paper towel underneath them to absorb any moisture that forms.
The flavour of pomegranate is also wonderful – the arils have a wonderful sweetness with a touch of sourness, and the actual seed inside the aril is somewhat crunchy with the depth of a spice. I believe that in some cultures, the seeds are actually stripped from the aril, dried and ground into a regular kitchen spice much like cumin or nutmeg!
At any rate, one pomegranate wielded about 1 1/2 cups of arils, and then I sat there looking at them, mystified. In the past, I had just juiced them or turned them into tea, but these tasted so marvellous that I thought I should do something different, incorporate them into a dish where their uniqueness would add to the depth of flavour and textures.
I had a quick look inside the fridge and freezer to see what ingredients I had handy, and managed to find some heart-smart lamb leg steaks, potatoes, cos lettuce and lemons…all of which I thought would work delightfully together. After tasting the dish, I believe that some crumbled fetta or goats cheese would also be sublime here, but part of cooking is often just working with what you have.
Thankfully, what I had led to a little kitchen magic
Lamb Salad with Potatoes and Pomegranates
Ingredients (to serve 4)
4 small/medium lean lamb steaks (if you’re not a lamb fan, some poached chicken breast would also be quite nice)
3-4 medium to large clean potatoes
2 medium sized heads of cos lettuce
2 lemons
3 cloves garlic
About 1 cup pomegranate arils (from 1 large, ripe pomegranate)
Aged balsamic vinegar
Salt and pepper to taste (but only if you REALLY need it…there’s plenty of flavour here already!)
Apologies, there are no step-by-step photos for this dish as for some reason the files became corrupt…but honestly, this is easy enough that I don’t think they’re necessary
1. Using a zest, take off the zest of one of the lemons into a bowl, then add the lemon juice. Toss the lamb steaks through the lemon juice and zest and place in the fridge to marinate for about an hour.
2. While the lamb is marinating, boil the potatoes till cooked through (test with a skewer), peel and chop into bite-sized segments. Zest and juice the second lemon into a large bowl, push the garlic through a garlic press and add to the bowl, then add the potato segments and toss through.
3. Separate the lettuce heads into leaves, wash thoroughly and then spin in a salad spinner or shake about inside a clean dishcloth to dry off. Place the leaves onto four plates, then scatter the potato on top of them.
4. Heat up a heavy nonstick frying pan with a drizzle of oil over a medium-high flame, then cook the lamb steaks one at a time, about 3-4 minutes each side took char the outside but leave them slightly rare in the middle. Once they are cooked, slice into bite-sized pieces and add to each dish.
5. Scatter each dish with about 1/4 cup pomegranate arils (a small handful), then drizzle them with a little balsamic vinegar and serve immediately.
This is one of those salads that needs a little effort because of the need to prepare each component separately, but the harmony of their flavours combined is one that I would definitely encourage you to try
[tags]Pomegranate, salad, lamb, potato, recipes, healthy[/tags]
