Self-Saucing Lemon Pudding

First time I made it I forgot to add milk and was supposed to bake it in a bain marie.
But it turned out very tasty, the sponge was very light and the sauce below was very lemon curdy and tarty, just the way I like it!

Below pictures is the original recipe with 250 ml milk and baked in a bain maire.

Difference in versions:
Without milk, the sponge was very light and the sauce very much like a lemon curd in colour and taste.
The second with milk and baked in a bain maire, was less tarty and more custard curd, rather than lemon curd.  Again very tasty, if you don't like your puddings too tangy and tarty then stick to the original recipe and go for the second version here.  Myself, I like my dessert with a bit of a bite, so not sure which I will do in the future, I guess like all things depends on mood of the moment.

Update: Used just 100 ml Milk to avoid deciding milk or not milk.  Tasty very tangy and creamy too.  Just what you might expect.  Delish just the same.  Served on top of fresh strawberries, super :)

Recipe

• 
  
• 50g butter
• 200g caster sugar
• 1 lemon , zested
• 100ml lemon juice (include the zest from the zested lemon)
• 3 eggs , separated
250ml milk

50g Plain flour

Heat the oven to 180C/fan 160/gas gas 4. 
Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor. Add the lemon juice, egg yolks, flour and milk one by one until you have a smooth batter. Whisk the egg whites until firm but not stiff, and fold the two mixtures together.

Pour into a buttered ovenproof soufflé or baking dish and put it in a baking tray half filled with hot water. Bake for 45-50 minutes until the top is lightly browned and set and there is a sort of gooey lemon curd below. Remove the dish from the tray, dust with icing sugar and serve hot, with or without cream.

Source link - Click for original recipe

Bean Soup

Soups up again!

Phew! I swear if it wasn't for this blog I wouldn't remember how to make anything again!
Hope I didn't forget anything.

Found in freezer
White beans (post soaked and frozen)
String beans
Tomatoes crushed (a left-over tub)
Oxtail
Bag of assorted salami
Pearl Barley
Celery leaves and stalks

Onions chopped
Garlic
Coriander seeds grounded
Ketchup
Vegetable oil for frying
Water/stock
Chili (optional)
Paprika (optional)

Fry onions and garlic till soft.
Add and brown oxtail and salami. Add coriander seeds, toast together.
Add water, tomatoes, veggies, pepper.  Do not add salt as I've been told it 'toughens' the beans.  Add only at the end.
Boil, remove scum and simmer forever or till beans are soft.
Add barley simmer till soft.
Taste, adjust seasoning. I added some ketchup here.

I served with chili flakes, parmesan and coriander leaves.

Whole house smells of 'home'

The barley is great here, and as I am not much of a lover of beans this turned out really good.  Be sure to 'order' a really cold wintery day, stuck indoors with just the heat and aroma from the stove for company. :) Enjoy my friends!

Appetizers - Egg Roll - Sushi Salmon Parcels

Slutty Brownies

 

Well, with a name like that how can a girl resist?
So if it's either filth or just a bit of dirt you want, this dessert delivers!
There are Jaffa cakes as well as this Oreo version, I couldn't find any Jaffa cakes at my local haunts, so heeeeeeeeere's OREO's Slutty Brownies!
Slutty doesn't even begin to do it justice, oh! it's slutty alright, the gooier the sluttier.  Take my tip and take it out just before 'YOU THINK'  it's done, under done is better than over done, trust me.

Don't sugar coat, icing sugar this baby, it's a BAD ass dessert.
You 'could' drop a dollop of ice-cream on top, that would be 'cool'
But frankly as is - it's as bad-a-dessert as they come ;)

Ingredients

• For the Cookie Base:
• 1½ cups (7.5 oz) all purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup packed light brown sugar
• 12 Tb unsalted butter, melted and cooled
• 2 large eggs
• 1½ tsp vanilla extract
• 1 cup of  chocolate chips
• 
  
• 1 big package Oreo Cookies
• 
  
• For the Brownie Layer:
• ⅓ cup Dutch-processed cocoa
• 1½ teaspoons instant espresso (optional)
• ½ cup+ 2 tbps boiling water (or dissolve instant coffee in boiling water)
• 2 ounces unsweetened chocolate,(micro-wave in butter)
• 4 tablespoons (1/2 stick) unsalted butter, melted
• ½ cup +2 tablespoons vegetable oil
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 1 cup  sugar
• 1¾ cups (8¾ ounces) unbleached all-purpose flour
• ¾ teaspoon table salt

Instructions

1. For the Cookie Base: Preheat oven to 350°F. Line a 9″ x 13″ pan with parchment or grease well. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
2. In a large bowl, whisk brown sugar and melted butter together. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined. Do NOT overmix. Fold in chocolate chips. Pour into the prepared pan and smooth out the top.
3. Layer Oreo’s across cookie dough as tightly as possible, breaking any extra cookies to fit empty spaces.
4. For the Brownie Layer: Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.)  Add  yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Whisk egg whites. Fold.
5. Scrape batter over Oreo layer and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 50 to 60 minutes. Transfer pan to wire rack and cool 1½ hours.

Note: I used 1/2 cup less of chocolate chips and only 1 cup of sugar not 2+1/2 as in the original recipe below.

Source Link - Click here for Original Recipe