Showing posts sorted by date for query lamb. Sort by relevance Show all posts
Showing posts sorted by date for query lamb. Sort by relevance Show all posts
When I was a child Gammon/Ham was the centre piece of every Easter celebration dinner. It was always served cold, thinly sliced, with mustard and mashed potatoes and vegetables on the side. In all honesty as a child, I was far too full of chocolate and candy to really get too excited about Easter dinner. There would have been a lemon pie for dessert though and that would have gotten me plenty excited. (Its my favourite!)
I thought it would be fun to share some healthy Saint Patrick's Day options today which I have gathered from around the www. All look tasty. All look simple. All are very healthy, diabetic friendly and sure to a smile on your Saint Patrick's Day loving family's faces! So put on your green and lets eat some healthy grub!
I'm going through some medical stuff over this next couple of days so I hope that you will forgive me for reposting this delicious Irish Menu for Saint Patricks Day 2016.
I haven't and won't be eating anything at all much until all is said and done at the hospital, but I do hope that you will enjoy this tasty menu and perhaps be inspired to do one of your own.
For my first course I chose a delicious Irish Soup called Balnamoon Skink. I am sure some of you are familiar with the Scottish version called Cullen Skink.
This bears no resemblance to that soup, which is delicious in it's own right.
This Irish version is light and delicious, and embraces the use of early spring vegetables.
The original recipe called for using a couple of trussed fowls to create a well flavoured chicken stock.
I used a good quality chicken stock in it's place.
The other ingredients are quite simply garden peas, spring onions, celery, lettuce leaves and chives . . . with a bouquet garni of parsley and thyme sprigs and a bay leaf.
It goes together really quickly. A simple thickening of cream and an egg yolk are the finishing touches and then a sprinkle of parsley and chives on top.
I added the chives to the top because I had them and we like the flavour of chives.
It was served simply . . . hot along with butter and some Irish Soda Bread which I was able to also buy from the Irish Shop. Mmmm . . . good. And simple.
Cullen
skin, which is a Scottish dish is made with haddock, but this Irish
version is a delicate soup made with fresh vegetables, enriched and
lightly thickened with a mixture of cream and egg. This makes great use of the early Spring Vegetables and is light enough that although satisfying, it leaves you with room for the main course.
Cooking Instructions:
1. Place the vegetables, herbs (bouquet garni), seasonings and stock into a saucepan.
2. Bring to the boil. Cover and simmer on low for about 30 minutes, or until the vegetables are tender.
3. Remove the bouquet garni.
4. Blend the cream and egg yolk together and whisk into the soup, heating thoroughly. Do NOT boil.
5. Adjust seasoning as required.
6. Ladle into hot soup bowls to serve, garnished with a bit of chopped fresh parsley.
Ingredients:1. Place the vegetables, herbs (bouquet garni), seasonings and stock into a saucepan.
2. Bring to the boil. Cover and simmer on low for about 30 minutes, or until the vegetables are tender.
3. Remove the bouquet garni.
4. Blend the cream and egg yolk together and whisk into the soup, heating thoroughly. Do NOT boil.
5. Adjust seasoning as required.
6. Ladle into hot soup bowls to serve, garnished with a bit of chopped fresh parsley.
3 sticks of celery, wiped, trimmed and finely diced
4 sprigs of parsley, 1 spring thyme, and a bay leaf, tied together
3 fluid ounces of double creamCooking Times:
Preparation time: 15 minutes
Cooking time: 35 minutes
For the main course, I chose to do a somewhat traditional Hunter's Pie.
I suppose this is very similar to a Shepherd's Pie, but also very different in that the mashed potato actually encases the meat from all sides, like a pie crust.
Buttery mash lines the pie dish and up the sides. It's filled with simmered lamb chops. I chose to cut the meat from the bone as I didn't feel anyone would enjoy bone in their meal.
The simmering juices from the lamb are blitzed to a smooth and rich gravy, some of which is poured into a hole in the top of the pie when you are ready to serve, with the remainder being passed at the table in a gravy boat.
All you need on the side are some simple vegetables.
Normally I would have chosen cabbage and carrots, but we have a cabbage hater in the house at the moment and so I did peas. All in all it made for a very delicious main course, that everyone enjoyed! If you have some soda bread left, it would be nice to pass it at the table as well.
You could also bake this in individual pie dishes, which is what I did on the day, so everyone had their own individual pie.
Cooking Instructions:
1. Preheat the oven to 180*C/350*F/ gas mark 4.2. Heat the oil or dripping in a frying pan and lightly brown the vegetables in it. Scoop out and place into an oven proof dish. Season the chops on both sides and brown them in the remaining fat, then place them on top of the vegetables in the oven proof dish. Bring the stock to the boil and then pour it over all. Cover tightly and then place into the oven. Braise for 30 minutes, or until the chops are tender.3. Scoop the chops out and allow them to cool. Remove any bone and cut into chunks.
4. Blitz any stock in the dish with a stick blender until smooth. Set aside and keep warm.5. Boil the potatoes in lightly salted water until fork tender. Drain well and mash with the butter. Season to taste.
6. Use half of the potato to line a buttered 2 pint (2 cup) pie dish. Press well to the side and base.
7. Place the lamb over top of the potato.
8. Top with the remaining potato, roughing up the top a bit with a fork. Brush with a little milk, and dot with butter if desired.9. Bake for 20 to 30 minutes, until golden brown.
10. Just before serving, makie a hole in the top of the pie and pour in some of the gravy. Serve the remainder separately in a gravy boat. Serve with some steamed carrots and peas.
Ingredients:
oil or drippings1 carrots, peeled and chopped1 onion, peeled and chopped1 stick of celery, trimmed and chopped8 lamb chops, wiped and trimmed1 pint of rich brown stock or gravy (2 cups)3 pounds of potatoes, peeled and quartereda walnut sized knob of buttersalt and black peppera little milk and butter (optional)To serve: peas and carrots
Serves 4 people
Cooking Times:
Preparation time: 45 minutes
Cooking time: 30 minutes
(Click here for a Printable Recipe)
1. Preheat the oven to 180*C/350*F/ gas mark 4.2. Heat the oil or dripping in a frying pan and lightly brown the vegetables in it. Scoop out and place into an oven proof dish. Season the chops on both sides and brown them in the remaining fat, then place them on top of the vegetables in the oven proof dish. Bring the stock to the boil and then pour it over all. Cover tightly and then place into the oven. Braise for 30 minutes, or until the chops are tender.3. Scoop the chops out and allow them to cool. Remove any bone and cut into chunks.
4. Blitz any stock in the dish with a stick blender until smooth. Set aside and keep warm.5. Boil the potatoes in lightly salted water until fork tender. Drain well and mash with the butter. Season to taste.
6. Use half of the potato to line a buttered 2 pint (2 cup) pie dish. Press well to the side and base.
7. Place the lamb over top of the potato.
8. Top with the remaining potato, roughing up the top a bit with a fork. Brush with a little milk, and dot with butter if desired.9. Bake for 20 to 30 minutes, until golden brown.
10. Just before serving, makie a hole in the top of the pie and pour in some of the gravy. Serve the remainder separately in a gravy boat. Serve with some steamed carrots and peas.
Ingredients:
oil or drippings1 carrots, peeled and chopped1 onion, peeled and chopped1 stick of celery, trimmed and chopped8 lamb chops, wiped and trimmed1 pint of rich brown stock or gravy (2 cups)3 pounds of potatoes, peeled and quartereda walnut sized knob of buttersalt and black peppera little milk and butter (optional)To serve: peas and carrots
Serves 4 people
Cooking Times:
Preparation time: 45 minutes
Cooking time: 30 minutes
(Click here for a Printable Recipe)
For Pudding I created a simple Berry Buttermilk Cobbler. Buttermilk is a very popular milk in Ireland. Over here in the UK, for the most part, you can only buy it in 425ml sized containers. (1 cup)
I was thrilled to find it in one litre containers in Ocado's Irish Shop! I know where I will be buying my buttermilk from now on!
For the cobbler you create a simple buttermilk batter . . . spread it into a pan and then top it with a bag of frozen berries.
Like magic the berries sink to the bottom whilst the cake batter rises to the top . . . the buttermilk makes it incredibly moist and delicious.
It's also such a very simple dessert and can bake in the oven as you are enjoying your main course. It bakes up quickly . . . and is best served warm.
A simple custard created simply by whisking together refrigerated custard (again, an Irish brand from the Ocado shop) with some Irish Cream for that extra special little touch!
Frozen fruit baked into a buttermilk batter, served up warm, with a simple custard flavoured with Irish Cream. Not only is this simple to make, but also very quick. You can have everything ready to mix together ahead of time and just do the final mixing at the last minute so that it can bake while you are enjoying your main course. Everyone really enjoyed this. It does make roughly twice what you will need to feed four people, but leftovers are never a problem around here and I think you will find it to be so delicious that they won't be a problem around there either!
Cooking Instructions:
1. Preheat the oven to 200*C/400*F/ gas mark 6.
2. Butter a 9 inch round cake tin really well and set aside. Alternately, spray with cake release spray.
3. Beat the butter and 100g (1/2 cup) of sugar together in a bowl until light and fluffy. Beat in the egg and the vanilla.
4. Sift together the flour, soda and baking powder. Add to the wet ingredients and mix just to combine.
5. Gradually whisk in the buttermilk. Pour the batter into the prepared cake tin.
6. Arrange the frozen fruit evenly over top of the batter. Sprinkle with the remaining tablespoon of sugar.
7. Bake for 30 minutes until lightly golden brown and cooked through.
8. While the cobbler is baking make the custard. Gently heat the custard through and whisk in the Irish Cream Liqueur. Keep warm.
9. Allow the cobbler to stand for 10 minutes before spooning out into heated serving bowls, along with some of the warm custard.
Ingredients:
65g of unsalted butter, slightly softened (1/4 cup)
100g plus 1 TBS for sprinking of Caster Sugar (1/2 cup, plus 1 TBS)
1 large free range egg
1 1/2 tsp pure vanilla extract
140g of plain flour (1 cup)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
125ml of buttermilk (1/2 cup)
1 bag (480g) frozen mixed berries, unthawed (12 ounces)
For the Custard:
1 large tub of ready made custard from the chiller cabinet
2 TBS Irish Cream Liqueur
Serves 8
Cooking times:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
(For a Printable Recipe click here.)
1. Preheat the oven to 200*C/400*F/ gas mark 6.
2. Butter a 9 inch round cake tin really well and set aside. Alternately, spray with cake release spray.
3. Beat the butter and 100g (1/2 cup) of sugar together in a bowl until light and fluffy. Beat in the egg and the vanilla.
4. Sift together the flour, soda and baking powder. Add to the wet ingredients and mix just to combine.
5. Gradually whisk in the buttermilk. Pour the batter into the prepared cake tin.
6. Arrange the frozen fruit evenly over top of the batter. Sprinkle with the remaining tablespoon of sugar.
7. Bake for 30 minutes until lightly golden brown and cooked through.
8. While the cobbler is baking make the custard. Gently heat the custard through and whisk in the Irish Cream Liqueur. Keep warm.
9. Allow the cobbler to stand for 10 minutes before spooning out into heated serving bowls, along with some of the warm custard.
Ingredients:
65g of unsalted butter, slightly softened (1/4 cup)
100g plus 1 TBS for sprinking of Caster Sugar (1/2 cup, plus 1 TBS)
1 large free range egg
1 1/2 tsp pure vanilla extract
140g of plain flour (1 cup)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
125ml of buttermilk (1/2 cup)
1 bag (480g) frozen mixed berries, unthawed (12 ounces)
For the Custard:
1 large tub of ready made custard from the chiller cabinet
2 TBS Irish Cream Liqueur
Serves 8
Cooking times:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
(For a Printable Recipe click here.)
and warm your heart and home.
May good and faithful friends be yours,
wherever you may roam.
May peace and plenty bless your world
with joy that long endures.
May all life's passing seasons
bring the best to you and yours!
~An Old Irish Blessing
I wish for each of you a very Happy Saint Patrick's Day. May it be filled with some love, laughter, good food and good friends.
A big Sunday tradition over here in the UK is the roast dinner. People either cook one at home, or they go out to have one at a restaurant . . . roast meat (beef, gammon, turkey, lamb, pork), with roast potatoes, veg, gravy etc. Oh and Yorkshire puddings. They're a must. We never have a roast dinner on a Sunday. By the time we get home from church and I call my mom, etc., there just isn't the time and to be honest I am pretty tired by then. So, I save our roast dinners for other days. On Sundays, we usually have something which I have either remembered to put in the slow cooker before we left for church, or I whip up something quick like these Bacon & Cheese Omelettes.
There are certain times of the week, month and year that my Crock Pot is my best friend and the most valued and used tool in my kitchen! On Sundays when I know we are going to get home from church absolutely famished, it is such a simple thing to do to pop something into the crock pot before we leave, making sure that something tasty is waiting for us when we get home. In the summer when you want something hearty and don't want to heat up the kitchen, the Crock Pot is a great ally, and in Winter, when the cold winds doth blow, there is no better way to create rib sticking hearty and comforting meals for the whole family! Nothing could be easier. Just pile it all in the pot, cover and turn it on. The pot does the rest!
I love these kinds of recipes. You know the type I mean . . . the kind where you just go to the fridge and see what you have in there and then throw it all together to come up with something tasty? Yeh . . . I love those. I used to love watching Ready Steady Cook when I first moved over here to the UK.
I was going to make a shepherd's pie with the leftovers from the roasted lamb the other day but instead I decided to make a hash, but not just any kind of hash . . . a Lamb Samosa Hash! Lamb is a common filling used to make Samosa's and so I thought why not make a hash which incorporates the flavours which go into a Samosa and all I can say is . . . GREAT CALL on my part, because it was fabulous!
Living here in Chester we are situated right on the border with Wales. In fact right now they are harvesting their leeks on the farms which surround the housing area where we live and the air smells just gorgeous. The Welsh are known for their leeks, but they are also known for a lot of other deliciousness as well! Today I want to tell you about a fabulous online Shop which delivers Welsh Food right to your door called the Bodnant Welsh Food Centre. I was asked if I would like to try some of their products and I was quite happy to do so!
I have always said that the potato is one of my favourite vegetables. I am also really fond of cheese, especially good cheese, which is surprising really when you consider the fact that I grew up on plastic cheese and had never ever really tasted good cheese (I was a cheese taster chicken) before I moved over here to the UK. Oh sure . . . my mom used to get in some Cracker Barrel every Christmas, but . . . I was too chicken to try it.
I have always loved potatoes in any way shape or form. I think they must be one of the most versatile vegetables in the kitchen. You can do anything with them. I was recently sent a cookbook to review, entitled Make It Easy Cookbook, by Jane Lovett an d as soon as I saw the recipe for Slow Fried Lemon and Oregano Potatoes in it, I knew that I had to make them! Simple ingredients, simply prepared with extraordinary taste results!
Charlie Bigham's, makers of delicious dishes for two, have launched brand new recipes for their signature Cottage Pie and Shepherd's Pie dishes as they look to serve up the most delicious versions possible of these two British Classics.
I have long been a fan of Charlie Bigham's meat pies, having first tried them when we lived down South, and so I have been keen to try these new dishes!
Charlie and his team have been busying themselves away over the stove to create some sumptuous flavours, including the richest red wine and thyme tomato ragu the chefs have ever made.
This is the ragu they use in the new Cottage pie, which features tender, slow-cooked British beef, topped with creamy mashed potato, breadcrumbs, Parmesan and Cheddar Cheese.
Charlie's Shepherds Pie now has an even more tomatoe-y ragu wih an extra sprinkling of thyme to give it that rich, deep flavour. Originally the Shepherds Pie was made with a beef and lamb combination, but following customer feedback, it is now all lamb based and is succulent and full of flavour.
I like the idea that at Charlie Bigham's they are not afraid to take customer feedback on board and make changes to enhance their existing recipes making them even more delicious!
One thing I love about the Charlie Bigham's products is that they can be ready in minutes and provide a homely supper which is just as good as homemade and from scratch. In fact they taste like homemade and that's not bad.
These new improved pies are now available to buy in stores nationwide via Waitrose, Sainsbury's, Booths, Budgens and Ocado, RRP £7.00
For more information do check out the Charlie Bigham's website.
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I do so love the autumn when it rolls around. The air is filled with the smell of the harvest . . . blackberries, apples, pears. When we lived down south our cottage was surrounded by orchards and so the air was also filled with the sounds of the laughter and conversation of the apple pickers as they went about their work. It's one of my favourite times of year. And this is one of my favourite salads that I love to make at this time of year. I call it Apple Harvest Salad and it is chock full of apples, celery, lettuce, cheese, toasted walnuts, and a punchy honey mustard dressing!
One of the best things about being a food blogger is getting to review cookery books from time to time and I was recently sent a really nice one entitled My Family Kitchen, favourite recipes from four generations . . .
This is the debut cookbook from Celebrity Masterchef 2014 Winner, Sophie Thompson!
Sophie Thompson is a much celebrated, award-winning actress and the winner of Celebrity MasterChef, 2014. My Family Kitchen combines four generations of favourite family recipes, from Granny Annie's Orange and Ginger Chicken to Mum's Spare Ribs.
Sophie Thompson is a much celebrated, award-winning actress and the winner of Celebrity MasterChef, 2014. My Family Kitchen combines four generations of favourite family recipes, from Granny Annie's Orange and Ginger Chicken to Mum's Spare Ribs.
From Uncle James's Pineapple Tarts to Salted Caramel Cookies for her sons. As well as recipes from friends, such as chocolate truffles from the legendary actress Penelope Keith.
The recipes were photographed in Sophie's own kitchen - each one is relayed with her trademark humour, warmth and vivaciousness. They are fuss- free, easy-to-follow and delicious.
Beginning with it's introduction and Larder essentials, there are a further seven chapters and a full index, all accompanied with gorgeous photographs.
Soups Starters and Morsels, containing such delicious recipes as Emma London's Onion Soup with Blue Cheese Toasts, Portobello Mushrooms with Cheese and Pine Nuts, Corn Cheese and Chilli Bread, Richard's Guacamole and Ma's Deviled Cheese, plus a whole lot more.
Fish From the Briney Deep . . . with curries and Salmon and Dill Fishcakes, Salmon Steaks with Scotch Whisky and Brown Shrimp Sauce, Anu and Seve's Quick Fish Curry, and others . . .
Chick, Chick, Chick, Chick, Chicken . . . with delicious entrees such as Orange and Ginger Chicken, Speedy Super Paella, Saucy BBQ Chicken, and a killer Garlic, Coconut and Chicken Korma to name but a few.
Lambs, Beefs, Pigs and Game brings some old familiars such as Slow Roast Sunday Lamb, a Fabulous Meat Loaf and a very interesting Lamb and Beetroot Curry, and that's only the tip of this meaty iceberg!
Vegetable Things . . . Melanzane (A delicious dish with aubergines, cheese and tomatoes), a fabulous looking Wild Mushroom and Pea Risotto, Martha and Dan's Napoli Peppers, Herby Boulangere Potatoes, Clapshot, etc.
Who's 4 Pud? ME ME ME!! and who can blame me when there are such offerings as State Skool Mess, Passion Pots, Malteser Chocolate Pots, Megsies Whim Whams, and Uncle James's Bavarian Orange Pie . . .
Cakes, Biscuits and Bites . . . James's Epic Walnut Slice, Anne's Irish Brack Bread, Toffee Apple Cake, HOney Hazelnut cake, Birchover Bakewell Tart, Granny Megsie's Millionaire Shortbread, Ern's Cinnamon Toast, Megsie's Dates . . . . and a lotta lotta more delights, such as this delicous Lemony Almond and Polenta Cake which I am showing you here today.
Coz the proof of any pudding is in the eating and I would never talk about a cookerybook without trying the recipes out.
I love lemon cakes . . . and this intrigued me . . . it's flourless, being only composed of polenta (fine cornmeal) and ground almonds, eggs, lemons, butter, sugar . . .
Baked and then topped with a sweet sticky lemon glaze which seeps into the warm cake . . .
With lashings of toasted almonds thrown on top . . . they stick to the glaze . . . I like to dust these types of cakes with icing sugar to show off the toppings . . .
Simple to make, well instructed . . . moreishly lemony unctuously buttery delish! What more could you want?
This is moist and very lemony. Adapted from My Family Kitchen by Sophie Thompson.
150g of polenta (14 TBS fine cornmeal, not self rising)
150g of ground almonds (1 3/4 cup, almond meal or flour)
200g butter, softened, plus extra for buttering the pan (3/4 cup plus 2 TBS)
3 large free range eggs
the zest and juice of 3 large lemonds
100g of icing sugar, sifted (3/4 cup, confectioners sugar)
20g of flaked almonds, toasted (2 TBS)
Preheat the oven to 180*C/350*F/ gas mark 4. Lightly grease and base line a 20cm/8 inch springform cake tin. Set aside.
Place
the polenta, ground almonds, caster sugar, baking powder and butter in
the bowl of a food processor. Blitz together for about 30 seconds to
combine. Add the eggs, one at a time, whizzing after each addition to
combine well. Add the lemon zest and blizt again for about 20 seconds.
(If you don't have a food processor you can do this by hand with a
wooden spoon in a large bowl.)
Spoon the mixture into the
prepared tin and smooth the top over. Bake in the centre of the
preheated oven for about 45 minutes, or until golden and coming away
from the edge of the tin slightly.
Whisk together the icing
sugar and lemon juice in a bowl until smooth. (You should have about
100ml of juice, or a scant half cup) When the cake comes out of the
oven use a skewer to make holes all over the top of the cake and, whilst
still warm, pour the lemony syrup over the top. Scatter the flaked
almonds over top while the cake is still tacky and leave to cool in the
tin completely.
Remove from the tin when cold and serve on it's own or with a big dollop of cream on the side.
About the Author:
Sophie Thompson was the winner of Celebrity Masterchef 2014. Born in London and trained at the Bristol Old Vic Theatre School, she is an Olivier Award-winning actress and has landed roles across film, television, theatre and radio. Her film work includes Harry Potter and the Deathly Hallows, Gosford Park, Emma, Persuasion and Four Weddings and a Funeral. Her theatre credits include Guys and Dolls and her television roles have included The Detectorists and Eastenders, for which she won the Inside Soap Best Bitch Award.
My Family Kitchen, by Sophie Thompson
Published by Faber & FAber
ISBN 978-0-571-32417-0
Hard back, full colour, 216 pages, full index
£22.00 UK
The book is also available on Amazon.uk for a lower price than the RRP.
Beginning with it's introduction and Larder essentials, there are a further seven chapters and a full index, all accompanied with gorgeous photographs.
Soups Starters and Morsels, containing such delicious recipes as Emma London's Onion Soup with Blue Cheese Toasts, Portobello Mushrooms with Cheese and Pine Nuts, Corn Cheese and Chilli Bread, Richard's Guacamole and Ma's Deviled Cheese, plus a whole lot more.
Fish From the Briney Deep . . . with curries and Salmon and Dill Fishcakes, Salmon Steaks with Scotch Whisky and Brown Shrimp Sauce, Anu and Seve's Quick Fish Curry, and others . . .
Chick, Chick, Chick, Chick, Chicken . . . with delicious entrees such as Orange and Ginger Chicken, Speedy Super Paella, Saucy BBQ Chicken, and a killer Garlic, Coconut and Chicken Korma to name but a few.
Lambs, Beefs, Pigs and Game brings some old familiars such as Slow Roast Sunday Lamb, a Fabulous Meat Loaf and a very interesting Lamb and Beetroot Curry, and that's only the tip of this meaty iceberg!
Vegetable Things . . . Melanzane (A delicious dish with aubergines, cheese and tomatoes), a fabulous looking Wild Mushroom and Pea Risotto, Martha and Dan's Napoli Peppers, Herby Boulangere Potatoes, Clapshot, etc.
Who's 4 Pud? ME ME ME!! and who can blame me when there are such offerings as State Skool Mess, Passion Pots, Malteser Chocolate Pots, Megsies Whim Whams, and Uncle James's Bavarian Orange Pie . . .
Cakes, Biscuits and Bites . . . James's Epic Walnut Slice, Anne's Irish Brack Bread, Toffee Apple Cake, HOney Hazelnut cake, Birchover Bakewell Tart, Granny Megsie's Millionaire Shortbread, Ern's Cinnamon Toast, Megsie's Dates . . . . and a lotta lotta more delights, such as this delicous Lemony Almond and Polenta Cake which I am showing you here today.
Coz the proof of any pudding is in the eating and I would never talk about a cookerybook without trying the recipes out.
I love lemon cakes . . . and this intrigued me . . . it's flourless, being only composed of polenta (fine cornmeal) and ground almonds, eggs, lemons, butter, sugar . . .
Baked and then topped with a sweet sticky lemon glaze which seeps into the warm cake . . .
With lashings of toasted almonds thrown on top . . . they stick to the glaze . . . I like to dust these types of cakes with icing sugar to show off the toppings . . .
Simple to make, well instructed . . . moreishly lemony unctuously buttery delish! What more could you want?
*Lemony Almond and Polenta Cake*
Makes 8 to 10 servings
150g of caster sugar (3/4 cup plus 1 1/2 tsp)
1 tsp baking powder About the Author:
Sophie Thompson was the winner of Celebrity Masterchef 2014. Born in London and trained at the Bristol Old Vic Theatre School, she is an Olivier Award-winning actress and has landed roles across film, television, theatre and radio. Her film work includes Harry Potter and the Deathly Hallows, Gosford Park, Emma, Persuasion and Four Weddings and a Funeral. Her theatre credits include Guys and Dolls and her television roles have included The Detectorists and Eastenders, for which she won the Inside Soap Best Bitch Award.
My Family Kitchen, by Sophie Thompson
Published by Faber & FAber
ISBN 978-0-571-32417-0
Hard back, full colour, 216 pages, full index
£22.00 UK
The book is also available on Amazon.uk for a lower price than the RRP.
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