Thursday, 8 May 2008

Lemon Tart

For the base:

Plain flour – 200 grams
Sugar – 3 tablespoon
Butter - 100 grams
Egg – 1 small
Cream – 1 tablespoon

For the filling:

Orange juice – 200 mls
Sugar – 150 grams
Butter – 50 grams
Egg yolks – 2
1 lemon’s rind
Cream – 100 mls
Cornflour – 4 tablespoon
Water – 50 mls+ 4 tablespoon
Gelatine Powder – 2 teaspoon


1. First prepare the base. For that, In a large bowl mix butter and flour and mix well with hands until it looks like bread crumbs. You can use the egg whisker for this. At this stage, add cream, sugar and egg and knead well to make into a dough as seen in picture 1. Refrigerate for an hour or two.

The tart dough

2. Dust the rolling surface with flour and roll out the dough evenly into a thickness of half a centimetre. With the help of the rolling pin, slowly lift the dough and transfer it to the baking flan. Prick all over the pastry inorder to prevent bubbling during baking. Bake it in a preheated oven at 180 degrees, for about 20-25 minutes or until it turns golden brown.

Tart base pricked all over with fork.Before baking and after baking

3. Meanwhile, for the filling,heat orange juice,sugar and butter until all the sugar dissolves. At this stage mix cornflour with water and add it to the juice mixture. Consequently add egg yolks and mix well. Add 4 tablespoon of hot water to gelatine and mix well. Then add this gelatine mixture, cream and lemon zest to the juice and heat for some more time until all the gelatine mix well.
4. Transfer this mixture on top of the base and chill overnight. Serve cold.
(Tart before setting and after setting)

Chinese stir fried chicken noodles (serves 2-3)

This is something that I prepare normally when I dont have enough time to cook or when I just get lazy....Its so easy and wont take much time....Just less than half an hour to cook...And it's real yummy. What you need more?

Stir fry vegetables – 2 cups
Chicken breast – 2
Soya sauce- 4 table spoon
Thai red chilli sauce- 4 table spoon
Sesame oil/vegetable oil – 2 tablespoon
Onion, sliced thinly – 3 tablespoon
Garlic, sliced thinly – 4 large cloves
Button mushrooms, sliced – 5-6
Noodles – 2* 150 grams.
Salt – as required

1. Cut chicken breast into thin strips and marinate in soya sauce and chilli sauce. Add salt if necessary. Marinate for about half an hour.
2. Add noodles in boiling water and cook according to the packet instructions.
3. Heat a wok and add 2 tbs of vegetable oil and stir fry chicken for around 5 minutes in medium-high heat stirring constantly.
4. In the same pan add another spoon of oil and throw in garlic and onion and sauté for some time (2 mins). When pink, (don’t brown the onions) add the stir fried vegetables and mushrooms and sauté for another 3 minutes in medium heat. To this add the cooked chicken strips and mix well.
5. The noodles should be ready by now. When the noodles is cooked well just run it under cold water in order to avoid the noodle strands from sticking to each other.Now add the cooked noodles to chicken and toss well. Keep the lid closed. Serve immediately with chicken fillets.

N.B: Alternatively,for vegetarians, forget the chicken and add the sauces while sautéing the vegetables. It is equally good. Instead of chicken, you also can make an omelette out of one or 2 eggs and strip them thinly and add to the sautéed vegetables. To make an omelette, just break two eggs, add enough salt and pepper and fry it in oil. Then cut into thin strips. You can also use prawns instead of chicken.

Vegetables, I use frozen ones normally.
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