Dayrecipe Food Community

Active time: 1 hr Start to finish: 2 hr

Makes about 5 dozen crackers.

INGREDIENTS

• 3/4cup all-purpose flour
• 1/4cup buckwheat flour
• 1tablespoon sugar
• 1teaspoon baking powder
• 1teaspoon salt
• 1teaspoon black pepper
• 1/2stick (1/4 cup) unsalted butter, softened
• 1large egg at room temperature for 30 minutes
• 1cup whole milk at room temperature
• vegetable-oil cooking spray (or use nonstick baking sheets)

DIRECTIONS Preheat oven to 350°F.

Whisk together flours, sugar, baking powder, salt, and pepper in a bowl.

Blend butter, egg, and milk in a blender until combined. Add flour mixture and blend just until smooth.

Drop level teaspoons of batter 4 inches apart (about 9 mounds) on a large baking sheet sprayed lightly with cooking spray. Spread each mound into a 3 1/2- to 4-inch round with back of a spoon.

Bake first batch in middle of oven until golden in spots, 8 to 10 minutes. Immediately transfer crisps with a thin metal spatula to a rack to cool. Form more rounds on another sprayed baking sheet while first batch is baking, then continue to make crisps, baking 1 sheet at a time. (Cool baking sheets between batches.)

Cooks’ note:
• Crisps keep, layered between sheets of wax paper, in an airtight container at room temperature 2 weeks.

Makes 1 loaf.

INGREDIENTS

• 2 cups sour milk
• 1 teaspoon baking soda
• 2 eggs
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/4 cup all-purpose flour, sifted
• 1 1/2 cups cornmeal, sifted
• 1/4 cup shortening melted

DIRECTIONS In a mixing bowl blend the milk with the baking soda. In a separate bowl beat the eggs. Add the salt and sugar. Blend in the milk mixture, flour, and cornmeal. Stir in the melted shortening. Mix lightly but thoroughly.

Pour the batter into a hot, greased shallow baking pan. Bake at 375° for about 25 to 35 minutes or until golden.by Elizabeth McKeon, Ralph Gevirtz, and Julie Bandy,

I’ve always found lemon curd too sweet and heavy on its own. Folded into
whipped cream, however, it makes a wonderful pie filling.

Makes one 9-inch pie, or 6 to 8 servings.

INGREDIENTS

• 6 large eggs
• 3/4 cup sugar
• 2 teaspoons grated lemon zest
• 3/4 cup fresh lemon juice
• 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
• 1 cup heavy cream, chilled
• 1 prepared crumb crust

DIRECTIONS 1. Combine the eggs, sugar, and lemon zest in a heavy medium-size saucepan
and whisk the mixture until it is smooth. Add the lemon juice and butter and
cook the mixture over medium heat, whisking constantly, until it is
thickened, 7 to 9 minutes. Do not allow the mixture to come to a boil.

2. Pour the lemon curd through a fine mesh strainer into a glass bowl. Cover
the surface with plastic wrap. Refrigerate the lemon curd until it is cold
and thick, at least 3 hours and up to 3 days.

3. In a medium-size mixing bowl using an electric mixer, whip the heavy cream
until soft peaks form. Gently fold the whipped cream into the lemon curd and
scrape the filling into the prepared pie shell. Cover the pie with plastic
wrap and refrigerate it until the filling is completely set, at least 6 hours
and up to 1 day.

Choosing a crust
My favorite crust for this pie is vanilla wafer crust.

Dressing it up
Spoon some raspberry coulis onto dessert plates, place pieces of pie on top,
and scatter kiwi slices on top of and around the slices of pie.

A few days ago, I had to make a cake to take to a family dinner. It couldn’t be just any ordinary cake, but one which was both delicious & beautiful to look at…..this is what I made!

Serves 8-10.

INGREDIENTS:

• 8oz margarine, softened
• 6oz granulated sugar
• 8oz self raising flour
• 1 1/2 teaspoons of baking powder
• 4 tablespoons of cocoa powder (best quality, unsweetened)
• 3 large eggs, preferably free range
• 4-5 tablespoons of water

DECORATION:

• 2-3 cups of fresh strawberries
• 2  1/2 cups of clotted cream
• 10 fresh raspberries
• 3 kiwi fruits
• 1 tablespoon granulated sugar
• Organza ribbon (optional!)

DIRECTIONS:

1. The night before you are due to make the cake, wash & hull the strawberries. Cut them into quarters & then place them in a bowl with the suagr. Mix well then cover & place in the fridge overnight.
2. To make the cake, beat the margarine & the sugar together. Add the baking powder & the cocoa powder. Mix well.
3. Next add the eggs & beat well before adding the flour. Mix very well to ensure that there are no pockets of flour, then mix in the water.
4. Grease a springform / loose-bottomed cake tin (approx 12″ in diameter). Pour in the cake batter & level off.
5. Place in a preheated oven at 180c & cook for 45 minutes.
6. Remove from the oven once cooked & allow to cool in the tin for 5-10 minutes before releasing from the tin & cooling completely on a wire cooling rack.
7. Once the cake is completely cool, you can decorate it.
8. To decorate the cake, pile the strawberrries in the centre of the cake. Around the empty edge of the cake, carefully spread the clotted cream.
9. Peel & then sklice the kiwi fruit & lay them in a circle around the cake to partially cover the clotted cream.
10. Finally, dot the fresh raspberries around the strawberry centre.

TIPS:

1. To make this cake even more beautiful, why not pipe a few swirls of whipped cream around the border.
2. If you cannot find any clotted cream, just whip double cream until it is very stiff.

Makes 6 servings.

INGREDIENTS

• 2 large egg yolks
• 1/4 cup freshly squeezed lemon juice
• 4 cloves garlic, minced
• salt and freshly ground black pepper, to taste
• 3/4 cup extra-virgin olive oil
• steamed cut-up fresh vegetables (such as red-skinned potatoes, carrots, zucchini, yellow squash, broccoli, cauliflower, and green beans)
• 6 hard-boiled eggs, halved

DIRECTIONS Combine yolks, lemon juice, garlic, and pepper in a blender. With blender running, slowly drizzle in olive oil, and blend until an emulsion forms. Taste and season with salt and pepper. Place bowl of aïoli on platter. Surround with vegetables and eggs.

• Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.