Sweet Pastry Crust:

1 1/2 cups (210 grams) all purposeflour

1/8 teaspoon salt

1/2 cup (113 grams) unsaltedbutter, room temperature

1/4 cup (50 grams) granulated whitesugar

1 large egg, lightly beaten

Lemon Curd:

3 largeeggs

1/3 cup (80 ml) freshlemonjuice (2-3 lemons) (do not use the bottled lemon juice)

3/4 cup (150 grams) granulated whitesugar

4 tablespoons (56 grams) unsaltedbutter, at room temperature and cut into small pieces

1 tablespoon (4 grams)lemon zest

Meringue:

4large egg whites

1/2 cup plus 2 tablespoons (130 grams) white granulated sugar

1/2 teaspoon cream of tartar

Sweet Pastry Crust: In a separate bowl, sift or whisk together the flour and salt.  Set aside.  Place the butter in your mixer and beat until softened.  Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated.  Don’t over mix or the butter will separate and lighten in color.  Add flour mixture all at once and mix just until it forms a ball.  Don’t overwork or pastry will be hard when baked.

Flatten dough into disk, cover with plastic wrap, and refrigerate for about 30 minutes or until firm.

Have ready an 8 – 9 inch (20 – 23 cm) tart pan with removable bottom.  On a lightly floured surface, roll out the pastry into an 11 – 12 inch (28 – 30 cm) circle that is about 1/8 inch (3 mm) thick.  To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry.  The pastry should be about an inch larger than pan.

When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll.  Unroll onto top of tart pan.  Never pull pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan).  Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan.  Roll your rolling pin over top of pan to get rid of excess pastry.  With a thumb up movement, again press dough into pan.  Roll rolling pin over top again to get rid of any extra pastry.  Prick bottom of dough (this will prevent the dough from puffing up as it bakes).  Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten in the flour.

Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven.  Line unbaked pastry shell with parchment paper or aluminum foil.  Fill tart pan with pie weights, rice or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.  Bake the crust for 20 to 25 minutes or until the crust is dry and lightly golden brown.

For Lemon Curd:While the crust is baking make the Lemon Curd. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.  Cook, whisking constantly (to prevent it from curdling), until the mixture becomes pale in color and quite thick (like a hollandaise sauce or sour cream) (160 degrees F or 71 degrees C on a thermometer).  This will take about 10 minutes.  Remove from heat and immediately pour through a fine strainer to remove any lumps.  Cut the butter into small pieces and whisk into the mixture until the butter has melted.  Add the lemon zest.  Immediately pour the lemon curd into the baked crust and smooth the top.

Reduce the oven temperature to 350 degrees F (177 degrees C).  Bake the tart for about 10 minutes or until the lemon curd is firm but still a little wobbly in the center.  Do not let it brown or burn.

For Meringue:In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy.  Add the cream of tartar and continue beating until soft peaks form.  Gradually add the sugar and continue to whip until stiff peaks form.

Using a spoon, place dollops of the meringue over the entire surface of the hot lemon curd, starting at the outside edge of the tart.  (Make sure the meringue comes right up to the crust and there are no gaps between the crust and the lemon curd.) Then, with the back of your spoon, gently press down on the meringue to get rid of any air pockets and to make sure all the lemon curd is covered with the meringue.  If desired, swirl the meringue making a few decorative peaks.  Return the tart to the oven and bake for about 10 to 15 minutes or until the meringue has nicely browned.

Remove from oven and place on a wire rack to cool, away from any drafts.  When cool, serve or else cover and refrigerate.

We also ate Rainbow Biscuits -

My sister made these – a plain biscuit recipe with mini M&Ms pressed onto the dough before baking.

And I made these – very vanilla cupcakes, adapted from (surprise surprise) Joy of Baking

Very Vanilla Cupcakes:

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) castor sugar

3 large eggs

1 tbs vanilla bean paste

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

Very Vanilla Buttercream Frosting:

2 cups (230 grams) icing confectioners sugar, sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 tbs vanilla bean paste

2 tablespoons milk

Rose Flavoured Marshmallows.

I adapted the recipe from Joy of Baking

1/2 cup (1200 ml) cold water

1/2 cup (120ml) rose water

3 – 1/4 ounce envelopes (21 grams) unflavored gelatin

2 cups (400 grams) granulated white sugar

1 cup (240 ml) liquid glucose

1/4 teaspoon salt

2 teaspoons pure vanilla extract

Garnish:

4-5 cups (460 – 575 grams) confectioners’ (powdered or icing) sugar, sifted

Method –

Lightly butter, or spray with a non stick vegetable spray, the bottom of a 13x9x2-inch (33x23x5-cm) baking pan. Line the bottom of the pan with parchment paper. Then sift about 3 tablespoons of icing sugar onto the bottom of the pan (this will help release the set marshmallow from the paper).

Place 1/2 cup (120 ml)  of rose water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes.

Meanwhile, in a heavy saucepan, place the sugar, liquid glucose, salt, and remaining 1/2 cup (120 ml) cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about three minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 115 degrees C, about 10 minutes. Remove from heat.

With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick creme of marshmallow). Add vanilla extract and beat to combine, about 30 seconds longer.

Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners’ sugar and let stand, uncovered, at room temperature until set, about 12 hours.

Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with confectioners’ sugar. You might have to use your fingers to help loosen the marshmallow from the pan. Peel off the parchment paper (the marshmallow will be sticky) and dust the top of the marshmallow with confectioners’ sugar. Cut the marshmallow into squares using a pizza roller or sharp knife. Dip the cut sides of the marshmallows in additional confectioners’ sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.

Makes about 24 – 2 1/2 inch marshmallows.

Next -

Jasmine Chocolate Cae with Pink Vanilla Butter Cream.

This was adapted from Taste

Ingredients -
60g margarine spread
1 cup brown sugar
1 teaspoon vanilla bean paste
2 eggs
1/2 cup cocoa powder
1 1/2 cups self-raising flour
1/2 teaspoon bicarbonate of soda
1 cup milk
2 teaspoons jasmine tea

Method -

Gently heat milk, being careful not to boil, and put jasmine tea in, and leave to seep and cool naturally. Strain and discard tea.

Preheat oven to 180°C. Grease and line a 22cm (base) cake pan. Use electric mixer to cream spread, sugar and vanilla. Add eggs, 1 at a time, beating well after each addition.

Sift cocoa, flour and bicarbonate of soda together. Fold dry ingredients and buttermilk into egg mixture.

Spoon into pan. Bake for 40 to 45 minutes or until a skewer inserted comes out clean. Stand for 10 minutes. Turn onto a wire rack.

Icing – vanilla buttercream with pink food dye – now, I don’t have to post a recipe for buttercream, do I?

Chai Cupcakes, Two Ways

- adapted from Dessert First – (SUCH a gorgeous blog!)

Chai Spice Mixture

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cloves

1 1/2 teaspoons ground cardamon

Combine the spices together in a small bowl.

Vanilla Chai Cupcakes

Makes about 12 regular cupcakes or 30 mini cupcakes
1 ½ cups cake flour
1 ¼ teaspoons baking powder
½ teaspoon salt

2 teaspoons chai spice mixture

½ cup unsalted butter, room temperature
1 cup sugar
1 egg plus 2 egg whites

½ cup whole milk

Preheat oven to 180 degrees Celsius. Line a muffin tin with cupcake liners.

Sift the flour, baking powder, and salt together into a medium bowl. Stir in the chai spice mixture.

Cream the butter and sugar together in a stand mixer with paddle attachment on medium speed until soft and creamy.

Add in egg and egg whites, one at a time, beating thoroughly after each addition to combine before adding the next.

Add in the flour mixture and milk mixture in three alternating additions, starting and ending with the flour mixture. Beat just to combine each addition before adding the next.

Using an ice cream scoop or a spoon, fill each cupcake liner about ¾ full with batter. Bake in oven for 15 to 18 minutes, rotating the pan halfway through, until a toothpick inserted in the cupcakes comes out clean. Mini cupcakes will take about 15 minutes, so check sooner.

Let cupcakes cool in tin on a wire rack until cool before decorating.

Chocolate Chai Cupcakes

Makes about 12 regular cupcakes or 30 mini cupcakes
3 ounces bittersweet chocolate
½ cup all-purpose flour
½ cup cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt

1 tablespoon chai spice mixture
½ cup unsalted butter, room temperature
1/2 cup sugar
1/3 cup light brown sugar
2 eggs

½ cup buttermilk

Preheat oven to 180 degrees Celsius. Line a muffin tin with cupcake liners.

Place chocolate in a metal bowl and melt over a pot of simmering water. Set aside.

Sift the flours, baking soda, and salt together into a medium bowl. Stir in the chai spice mixture.

Cream the butter and both sugars together in a stand mixer with paddle attachment on medium speed until soft and creamy.

Add in the chocolate and mix to combine.

Add in eggs, one at a time, beating thoroughly after each addition to combine before adding the next.

Add in the flour mixture and buttermilk in three alternating additions, starting and ending with the flour mixture. Beat just to combine each addition before adding the next.

Using an ice cream scoop or a spoon, fill each cupcake liner about ¾ full with batter. Bake in oven for 15 to 18 minutes, rotating the pan halfway through, until a toothpick inserted in the cupcakes comes out clean. Mini cupcakes will take about 15 minutes, so check sooner.

Let cupcakes cool in tin on a wire rack until cool before decorating.

Icing – I ran out of time, so I just used chocolate ganache on the vanilla ones and vanilla buttercream on the chocolate ones. Boring, I know (but still yum, I promise!)

So, the recipes -

Mascarpone Cheese – Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese.
Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home
Tiramisu – Carminantonio’s Tiramisu from The Washington Post, July 11 2007

The cheese was so easy I couldn’t believe it, I have always bought mascarpone because I thought I could never possibly make it, but it was great. The ladyfinger biscuits turned out so perfectly I could have cried! And the rest, well, the recipes really were amazing, it turned out great. I made the coffee element decaf and super weak, as I don’t like strong coffee, but apart from that, no recipe changes.

All in all, I loved it, and can’t wait for the next one. Will try and work on the presentation skills for the next one hehe. But in my defence, I was camping while trying to present this, so with limited supplies I’m pretty happy!

The thesis…..well…….I’ve been baking a lot….so that kind of says it all really!

My mother-in-law is coming to stay for the week, and food plans include – Blueberry Cheesecake, Pumpkin Pie, Venison Stir Fry (we’re addicted to this at the moment, and the next time I make it I’ll take some pics and post a recipe, it’s really fantastic), rabbit casserole (I hate the word ‘stew’, even if it is what the dish is, I’m calling it casserole, or ragout, anything but stew!!!

Uni is going well, never enough time, as usual.

Kids are going well – R. starts preschool next week, he’s excited, I’m freaking out. We’ve talked about it a lot, so hopefully he’ll be ok…..

New Years resolution has been going well, I’ve certainly been baking more! And have been eating a little more ethically – a little more. This will be a long process, which I know I said I’d write about, but today isn’t the day.

But anyway, the canteen lady at Adam’s work is Greek, and asked Adam to get her some rabbits, (‘get’) as well, and she cooked them up today using her mother’s traditional rabbit stew recipe – which of course she wouldn’t share (and I wouldn’t either, but I had to ask!).

So tonight we’ll eat rabbit. I’ve never had it before, but I’m trying to keep an open mind.

Last night I made blueberry syrup to go on ice cream. For a while now I haven’t been able to bring myself to buy ice cream topping, it’s just too crap after making your own! This one turned out a little watery, but it was still really nice – and looks great in the little glass decanter I’ve been waiting for have a use for!

As is blatantly obvious, I have Crappy McCrap photography skills – so you might just have to trust me that it tasted great lol.

ooooh, a note – while waiting for that pic to upload, I made myself a bowl, and the colour has intensified ten fold, and become thicker, so there ya go. What a difference a day makes. I should probably take another photo – but one bad pic is better than two lol.

Nighty night!

Tomorrow, more bread, more soup, and blueberry (or blackberry…stay tuned) rice pudding.

I’m not making a resolution this year, either. I’ve been making the same one for the last 10 years and this year I’m scrapping it and replacing it with a challenge instead!

I got this new toy off my amazing husband, sister, brother-in-law and mother for Christmas, and when I opened it – I burst into tears! Yes, I actually cried. I even had to leave the room to compose myself.

I have wanted one of these for so long, I never actually thought I’d own one without years of saving my butt off, and I had NO idea my family were giving me this, that I was completely overwhelmed when I saw it. It’s now sitting proudly on my Red Gum bench top. I’ve had hardly any time to use it, what with being away for Christmas, but it has made perfect pancake batter, and tomorrow I’ll be making bread – from scratch. I should mention, since I feel like a bragging mother, that it’s the anniversary edition Cherry Red, and I have the only one bought in the Blue Mountains (there is only one store in the BM that sells them, they only had one, and I have it!) Chuffed much?! Adam and I have already made a list of attachments to get, the mincer is at the top of his list, the ice cream bowl at the top of mine.

So, my challenge for the New Year. I have so many cook books, it’s outrageous really. I would love to say I’m not buying anymore until I’ve cooked everything in all of them, but the truth is that I really love cook books, and am unlikely to go too long without acquiring more, but I would like to start going through them and making more of the things that made me buy them in the first place! I have to admit, blogs have decreased my spending on cookbooks a lot, because I’m addicted to food blogs, I just love them.

Hmm, what was the challenge again? Well, I guess I don’t have one…..other than to cook and blog more! lol, wow, I’ve really raised the bar….

ooh I know, I should come up with a list. a ‘to cook in 2010′ list, and go through it. I did a croquembouche the week before New Year, but it’s going back on the list because the spun sugar didn’t turn out right, I don’t think I got the sugar mixture hot enough. It did feel great to make something so awesome looking though.

Uni starts back next week, so I need to get serious, but I’d much rather search for recipes and bake, bake, bake.

ok, time to think about that list! I saw on my little tally that I’ve had 119 hits, I’m so excited about that!! If any of the 119 that aren’t me or my sister can think of anything I should add to the list, leave a comment and let me know!