Tag Archives: lemon recipes

FRIDAY FEAST with Annie West

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What a magnificent Friday! And made all the better with a fabulous guest, some feasting, a fantastic book giveaway.

But before we get onto that… DID YOU SEE MY DARLING SWANNIES? Yes, my beloved footy team, the Sydney Swans, is into the AFL Preliminary Final. One step from the Grand Final and premiership victory. Oh, the thrill!

Which kind of makes up for my rather lacklustre golf. I say lacklustre because that’s how it felt to me, but somehow, thanks to that newfangled handicapping system Golf Australia has implemented, I played well enough last week to knock 0.2 of a stroke off my handicap. Weird. Very weird indeed. I am, as we like to say here in the Us Heins Weren’t Meant To Play Golf house, bumfuggled.

I’m super excited this week because I’m hosting a very lovely lady on Friday Feast. Annie West is a USA Today best-selling author of many hugely popular and sexy books. She is queen of the alpha male, writing sumptuous romances populated with handsome jet-setting billionaires and feisty heroines who prove more than a match for them.

I’ve just finished reading Annie’s latest, Damaso Claims His Heir, and it was a cracking read. Alpha heroes normally make me want to kick them in the shins, but Damaso was so undone by the heroine, Princess Marisa, that I nearly felt sorry for him. The dialogue was slick, the settings wonderful and the story full of intense, heartfelt emotion. I honestly loved this book and I’m sure you will too.

DAMASO CLAIMS HIS HEIR

Damaso Claims His Heir by Annie WestWhen opposites attract!

Damaso Pires should have known better than to get involved with Marisa—the scandalous princess of Bengaria! Yet soon he sees her true beauty and flawless virtue, which touches a place in him he thought ruthlessly destroyed by his childhood on the streets of Brazil.

But their brief affair becomes permanent when Marisa reveals she’s pregnant.

Damaso knows the sting of illegitimacy and, having fought tooth and nail to claw his way up to the dizzying heights of international success and financial infamy, he won’t let his child slip from his grasp. There’s only one way to claim his heir, and that’s marriage!

Doesn’t that sound fun? Probably because it is! You can indulge in a bit of loving with your own sexy Brazilian billionaire with just a few clicks. Buy Damaso from Booktopia, Bookworld, Bookdepository, Amazon, Kobo, Google Play, Barnes & Noble, JB Hi-Fi and direct from the publisher Mills & Boon.

Now please give a warm welcome to Annie.

The Tartiest of Tarts

Hi Cathryn! Thanks for having me to visit, especially now, in your launch month. I had the most fabulous time reading your French Prize. Sigh. Loved the story and that includes the setting, the gorgeous, enigmatic Raimond, the danger, the quest, the history, the intelligent heroine, the food… I’m on tenterhooks now waiting for your next.

In the meantime, here’s my contribution to the Feast series. Coincidentally it fits your French theme!

Sweetness seems to be ‘in’. Everywhere I look people are drooling over sexy men argh, no, wrong Facebook posts – over chocolate. Photos of chocolate desserts, melted chocolate for dipping fruit, choc biscuits or truffles with champagne. Friends send chocolate as a thank you or a ‘thinking of you’ gift (hey, I have some great friends), and guests who visit for a meal usually bring something sweet for afters (they’re well-trained – what can I say?).

Don’t get me wrong, I love nice chocolate. A super-dooper, industrial-sized block of finest Lindt once powered the final part of one of my books (thanks, Ms V!). I’ll happily indulge in a sweetness binge with the right goodies. But there are times when even chocolate won’t do it.

Yes, I admit it – I love tart things. Even my favourite home-made jam is plum rather than strawberry. Yum as strawberry can be, it’s just…well…sweet. But get a good bucketload of plums or – sigh – raspberries, and there’s a hint of tartness to offset the sweet. That’s what I crave: something with taste as well as sugar. Yu-um.

So, in hopes that there’s someone out there like me, who adores something tart once in a while, I’m sharing my all-time favourite dessert: Tarte au Citron. Sigh. Forgive me as I pause for a moment, remembering. I made this recently and the memory is making me salivate. I’d actually planned to write today about a delicious Brazilian meal I researched when writing my current release (set in Brazil in case you’re wondering), but I got side-tracked by that Tarte au Citron. It tasted so good I just had to share it instead.

A good friend and super-foodie made this version for me years ago and it’s been my treat of all treats ever since. It’s not some tame little dessert you gobble while chatting and barely notice it going down. Oh no. This is a full-flavoured whack of sensation. You concentrate when you eat this baby because it makes your lips zing. It’s so chock a block full of citrus I think one slice before a voyage would have staved off scurvy for those old time sailors who took a year to circle the globe.

It’s a dessert to be shared with like-minded friends. Make sure you have either good quality cream or ice cream on hand. This is a dessert that needs accompaniment – a little something to complement the tartness of this tart. So here it is, my friend Maurice’s

Tarte au Citron

Tarte au citron

Pastry

1 ½ cups plain flour

2 tablespoons caster sugar

125 g cold butter, chopped

1 egg yolk, lightly beaten

Filling

4 eggs

¾ cup sugar

2/3 cup lemon juice

1/2 cup orange juice

zest of 2 lemons

60 g butter

¼ cup cream

2 extra lemons

Icing sugar (not icing sugar mixture)

Pastry

Sift flour and sugar. Add butter and egg yolk and mix. Knead to form a ball. Wrap in plastic wrap and refrigerate for an hour.

Roll out the pastry to the size of a fluted, shallow quiche tin that you’ve greased. I find it easiest to roll it out between sheets of plastic.  Prick the pastry with a fork and allow to rest (but I’ve been known to ignore this). Bake blind in a 200 degrees C oven for 10-15 mins or until lightly browned. Cool on a wire rack.

Filling

Beat together eggs, sugar, lemon juice, orange juice and zest. Melt the butter with the cream over a low heat. Add egg mixture and continue cooking until it thickens, stirring constantly (do not allow to boil). Transfer to a bowl, cover with plastic wrap and cool. Pour custard into the pastry and cook on top shelf at 190 degrees C for 20 mins.

Peel and segment the 2 extra lemons (cut off as much pith as possible) and arrange on the top. (Can you see now why this tarte is so tart?). Cover the edge of the pastry with aluminium foil to prevent it burning. Sift icing sugar very generously (seriously – use lots) over the filling. Place under a preheated grill until the top is glazed (the sugar will caramelise).

Remove foil and serve warm with cream or ice cream.

You’ll see from my photo that I had some trouble with my grill last time and the sugar was only just starting to caramelise. If you have a kitchen blowtorch you can use that to finish off and get the scrumptious caramelised top.

I hope you enjoy this as much as I do. My only gripe is that my family and guests all want to finish it for me.

 

How could I possibly resist a French lemon tart, Annie! And that one looks and sounds beautiful. I like the addition of orange juice for depth of flavour. I wonder if blood oranges would work. I have a real thing about them at the moment…

Now, my dear Feasters, because Annie is such a sweetheart and because we both think you should all read Damaso and fall in love with him and Marisa as we did, she’s offering a…

GIVEAWAY!

Yes, you could win your own hot Brazilian, and we don’t mean waxing. There is zero pain with this alpha male.

So, lovely people, to be in the draw to win a copy of Damaso Claims His Heir, what’s the best recipe a friend has given you?

Mine has to be from my good friend Carol, who shared a beautiful recipe for chicken and pistachio terrine that’s dead easy to make and delicious to eat. I also still have the lemon butter recipe from the mum of a childhood friend in my collection, Mrs White’s peppermint cream chocolates, my aunt’s cream puffs and my mother-in-law’s ANZAC biscuits to name a few.

What about you? What’s the most treasured recipe someone has shared with you? Share with us and you’ll go into the draw.

Giveaway closes midnight AEST, Tuesday 16th September 2014. Open internationally. Rah!

If you’d like to learn more about Annie and her wonderful books, please visit her website. You can also connect via Facebook and Goodreads.

This giveaway has now closed. Congratulations to Kim of the potato bake, who has won herself a copy of Annie’s wonderful book and is in for a fabulous reading time. Thanks to everyone who joined in the Friday Feast fun. A delight to hear all your recipes and experiences, as always.

FRIDAY FEAST with Melanie Scott

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Oh, we have special treat on Friday Feast today. A brilliant book, a super giveaway and a recipe that was so mouth-watering I had to whip it up as soon as I saw it.

But more on that shortly because I just know you’re hanging out for Sydney Swans news. After a most excellent win on the weekend, only a tiny percentage separates us from those pesky (pecky?) Hawks at the top of the ladder. Give it time. We can still overtake them and win Author Melanie Scottthat coveted spot. I have faith!

Sadly, there is no Us Heins Weren’t Meant To Play Golf news because I was too busy hangin’ with my tribe at the Romance Writers of Australia conference, which was brilliant even if I still haven’t recovered my voice. Jim says it’s because I put an entire year’s worth of talking into four days. Perhaps a sign I should get out more…

And now to today’s guest. You may know her as dark fantasy author MJ Scott, but Melbourne based Melanie Scott is about to take the sports romance world by storm with her new series featuring the New York Saints baseball team and the three men determined to save it. The first in the series is The Devil in Denim, a book I’m reading, and loving, right now.

You will want this baby. Oh yes you will!

THE DEVIL IN DENIM

Cover of The Devil in DenimLIFE JUST THREW HER A CURVEBALL.

As the team-owner’s daughter, Maggie Jameson grew up in the New York Saints’ stadium—glove, cap, hot dogs, and all. Baseball’s in her blood, and she’s always dreamed of the day when she would lead the Saints to victory herself. That was before her dad had to sell the team to Alex Winters. The fast-talking, fiercely attractive businessman has a baseball pedigree that’s distinctly minor league. Maggie wants to hate him but his skills of seduction, however, are off the charts.

WILL LOVE BE A HOME RUN?

Alex could never have imagined how much this team means to Maggie. He needs her to help show the players that they’re still a family…even if he and Maggie are at the verge of exchanging blows. But her fiery determination and gorgeous looks prove irresistible to Alex. And much as he wants to relegate their relationship to the playing field—and get the Saints back in the game—Alex just can’t help himself: What he wants to win most is Maggie’s heart…

There are some shallow people out there who would only buy this book for the taut manbum cover (me!) but I can assure you what’s on the inside is even better. Yes it is! And you can pre-order it right now and have it in your hands, all ready for stroking and reading, right on its August 26th release day. Secure your copy now via Amazon, Book Depository, iBooks, Booktopia, Barnes & Noble, Google Play, Kobo or your favourite retailer.

Taut manbum organised? Awesome. Now let’s get zesty with Melanie.

Sweet or Sour

You know those questions on quizzes? The ones that ask you if you like salty or sweet. I’m always thinking “Both”. Life’s too short to choose between the joys of the perfect salty potato chip or good rich chocolate. And one thing that those quizzes always fail to ask about is sour! I will confess I like a good sour sharp tang. If it was possible to overdose on Wizz Fizz as a A packet of Wizz Fizzkid, I would have (and these days I find it hard to resist a good sour lolly). But, growing up in the country, we always had a lemon tree and, luckily for me, my parents still live there and still have a magic pudding lemon tree that rarely stops fruiting so they can keep me supplied. Lemon delicious pudding, lemon juice on crispy fish or fresh steamed vegies, lemon butter, lemon tart (unless there’s a lemon cheesecake on offer), lemon in iced water and of course my beloved margaritas, well, let’s just say I’m a fan of the little yellow fruit. Here in Australia, lemon slice popped up all over the place when I was a kid and I’m always on the quest for a good version (and generally I amp up the tanginess with an extra lemon kick), well, frankly, sometimes a gal just can’t wait for a slice to set to get her lemon goodness fix.

The other day I was in the mood to bake, which often inspires a brownie fit, but I wasn’t in the mood for chocolate (who knew that was possible). Having attempted a lemon drizzle cake recently that was good but needs some more experimenting with, I was still in the mood for lemons but didn’t want a cake. I thought of lemon slice but then I stumbled across a lemon and coconut brownie on Pinterest. Pinterest is baker enabling heaven. It was lemon. It was coconut. It was a brownie. I was sold. And it turns out a lemon coconut brownie is very much the love child of lemon cake and lemon slice. Aka it was exactly what I was in the mood for. And delicious.

Now Maggie Jameson, the heroine of The Devil in Denim, feels like she’s been handed a pretty big box of lemons at the start of the book. She needs to figure out if she can wants to suck it up and make lemonade (though she starts the process by using lemons in a time honoured way… by drinking too many tequila slammers) or not. Maybe while she’s thinking about it, and trying not to think about Alex Winters, who is partially responsible for her pile of lemons, she should whip up a batch of these bad boys. I’m sure they’d cheer her up.

Lemon and Coconut Brownies

(original recipe from taste.com.au)

Lemon and Coconut Brownies

Ingredients:

250g butter

2 cups caster sugar

4 eggs

1 ½ cups plain flour

1 cup desiccated coconut

3 teaspoons finely grated lemon rind

1/4 cup fresh lemon juice (1/3 cup if you like it really lemony like me) plus extra for icing if you ice them

Directions:

Preheat oven to 180ºC (my over is fan forced and I used 170c). Line a 20 x 30cm (base measurement) slab pan with non-stick baking paper. Whatever you use for brownies. I was lazy and used a square pan that was a little too small so they came out thicker and needed a bit longer cooking but they were still yummy

Melt the butter in a large saucepan over medium heat. Turn heat down low. Stir in sugar until it dissolves. Turn off heat and move to a cool spot. Add eggs, 1 at a time and beat into the mixture quickly so no bits of egg cook before it’s combined. It will end up thick and glossy.

Sift the flour over the egg mixture and stir until well combined. Stir in coconut, lemon rind and lemon juice. Spread over base of prepared pan.

Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely. Turn out and cut into pieces (you decide how big, the original recipe suggests 15). Doesn’t need to iced but would be lovely with a thin lemony icing made from icing sugar and lemon juice…I usually start with a cup of icing sugar and add a tablespoon or so of lemon juice and then adjust the mixture to taste and for consistency when I’m making that kind of icing. Keep in an airtight container if there are any left.

 

Doesn’t that make your mouth water, Feasters? As it should because like The Devil in Denim, these brownies are delicious! Impossible to stop at one piece. Why would you want to anyway? There’s fruit in there which means the recipe has to be good for you.

And guess what other goodness Melanie has for you? Yes, we have a…

GIVEAWAY!

Because you’re all special and Melanie is lovely, she’s offering one lucky reader the chance to win a signed copy of his devilish bumness… I mean, The Devil In Denim. A truly excellent read that you will love. But you must work for it. You must shaaaaare!

So, for a chance to win, tell us what do you prefer when you’re reaching for a treat? Sweet, sour, salty or a combination?

Are you a sour fan and love to gobble sour snakes and mouth puckering lemon drops? Perhaps you prefer a salty bowl of chips or nuts, or maybe sweet treats are your go, lollies or sweet cakes and biscuits. For me it depends. There’s nothing quite like a nice dark piece of chocolate post dinner but I have been known to turn slightly rabid over a bowl of salt and vinegar chips (those Red Rock Deli ones are awesome). What about you? Share and we’ll pop you into the draw.

Giveaway closes midnight Tuesday AEST, 19th August 2014. Open internationally. Rah!

If you’d like to learn more about Melanie and her books, please visit her website. You can also connect via Facebook and Twitter using @melscott.

This giveaway has now closed. Congratulations to Delores who has won a copy of Melanie’s new release The Devil in Denim. I predict some fun reading and cover stroking in someone’s future! Thanks to everyone for sharing their favourite sweet and sour treats, and giving us all terrible cravings. See you again soon!

FRIDAY FEAST with Tricia Stringer

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Hello, Feasters! We’re getting swish this week on Friday Feast with a recipe that will really get your tastebuds tingling. It’s delicious, literally!

But first, this week’s instalment of Us Heins Weren’t Meant To Play Golf which is making an appearance despite the fact that it’s now footy season and I should be swapping to updates about my beloved Sydney Swans. Unfortunately, they were poo against GWS on Saturday and I have the sulks, whereas the golf news is good! Yes, I whacked a ball into the water on the 12th and 14th, and another rotten crow pinched my ball on the 13th but they were only minor issues. Overall, I played well! Still can’t quite believe it… could I be on the upswing???

Now, to today’s guest Tricia Stringer, best-selling author of Queen of the Road and 2013 winner of a prestigious Romance Writers of Australia Romantic Book of the Year award (the Ruby) in the romantic elements category. And South Australian. Cos, you know, all the best writers come from SA. Ha!

Like the Ruby judges, I thoroughly enjoyed Queen of the Road and look forward to reading Tricia’s new one Right as Rain. Not only is it rural, it features food! How can a girl resist?

Take a look…

 

RIGHT AS RAIN

 

Right as Rain by Tricia StringerMack’s determined to do what’s right for her father…but will she choose what’s right for herself?

Mackenna Birch thinks she’s met the man of her dreams while on holiday in New Zealand. Adam Walker seems funny, kind and loving…until — to Mack’s disbelief — he walks out on her. Nursing a broken heart, Mack returns to the family farm in Australia to find her beloved father unwell and her scheming younger brother home from the city, showing a great interest in taking over the business. Also in her absence, a new worker has been hired, and Mack’s unsure of his motives.

Mack longs to make big changes to the farm — changes her father has approved. But with her dad’s ailing health, all her plans have been put on hold. Soon Mack finds herself turning to Hugh — her old friend and neighbour — as her confidant. As they support each other through family pressures, their friendship strengthens, leading them to question their true feelings for each other.

Then, out of the blue, Adam turns up from New Zealand, adding to the melting pot of emotions. Soon Mack’s juggling some tough decisions and trying to make those around her happy. But can she find the balance and have her own ever-after?

 

Ooh, doesn’t that sound intriguing? You want a copy, don’t you? Well, simply click away. For the paperback try Booktopia, Bookworld, Dymocks, QBD The Bookshop, direct from the publisher Harlequin or your local independent or chain store. For the ebook, try Amazon for Kindle, Kobo, JB Hi-Fi, iTunes, Google Play, BigW ebooks, Harlequin or your favourite ebook retailer.

All set? Here’s Tricia!

 

The Gatehouse at Woolly Swamp Farm

 

I love food – but – when thinking about what to blog, I couldn’t decide.

The library decked out as Woolly Swamp Farm.

The library decked out as Woolly Swamp Farm.

My immediate thought was to tell you about the wonderful launch party for Right as Rain at Moonta Community Library. My daughter, Kelly, and fellow library staff went to great lengths to make sure there were many lamb nibbles for guests to try. Why the lamb? Right as Rain main character, Mackenna, is a farmer and also a qualified chef. Her father who works the farm with her is in failing health, her mother isn’t supportive and the love of her life has stood her up. Against the odds, Mackenna has a dream to bring people to the farm gate to taste the lamb produced on their property. Her grandparents little stone cottage is the perfect place. She calls it the Gatehouse and sets out to make her dream come true.

I had such a lot of fun researching and writing this story. It’s full of food. I grew up on a farm so lamb (or more often mutton) was always on the menu. People do so much more with it these days. While I was writing I discovered the best way to try out new recipes rather than cook it myself was to eat out. Yum! My youngest son, Jared is a chef and helped me out a lot with ideas.

My husband and I at the Moonta launch.

My husband and I at the Moonta launch.

There are so many great ways to cook with lamb.

Mackenna has a grand opening of her Gatehouse for her family where she serves assorted lamb dishes. Thus at the book launch we had nibbles including lamb and rosemary sausage rolls, Moroccan lamb tarts and lamb kofta balls.

To carry on with the food theme I was lucky enough to have two great foodies help me with my Adelaide launch at Dymocks in Rundle Mall. My son, Jared, who’d just flown home from Europe, was a fantastic Master of Ceremonies and Duncan Welgemoed, chef and owner of Bistro Dom in Waymouth St, Adelaide, did the official launch. Duncan had recently won South Australia’s Chef of the Year but the reason I asked him to do the honours was it was in his restaurant that I first got the idea for showcasing lamb from a particular property.

A batch of my daughter’s sausage rolls just out of the oven.

A batch of my daughter’s sausage rolls just out of the oven.

In spite of all that, the recipe I’m going to share with you is not a lamb recipe, it’s an old family favourite dessert.

Now you’ll really think I’ve lost the plot. What’s that got to do with Mackenna and her Gatehouse? Well she did have to serve dessert but that’s not the reason. When I asked my son which lamb recipe he would suggest for this blog he said, “Even though we’re spread far and wide we always come home for special occasions/dinners. They now include our extended family with our partners etc. Family gatherings are the best. We always have great dinners with good wine and good conversation. The recipe should be your lemon delicious pudding. It always reminds me of our family dinners, right back when we were only small, we would still have a properly set dining table, no TV, just conversation. Something I treasured and still look forward to when I come home.”

Table loaded with the wonderful lamb nibbles.

Table loaded with the wonderful lamb nibbles.

So there you have it – a message that went straight to this mother’s heart. Even more so as my mother, who died many years ago, used to make this for our family. The original recipe came from the South Australian Country Women’s Association Calendar of Puddings. It’s called Baked Lemon Delicious (Swiss). My copy of this book is falling apart but is special as my mother was once State President of the CWA and her Foreword is in the front of the book. It reads in part – The recipes were freely given by members to be compiled into a calendar… The recipes have stood the test of time and may all who use this book find the same satisfaction and delight in the recipes as those who first tried them so long ago. Patricia Phillis.

Here I am with Jared and Duncan.

Here I am with Jared and Duncan.

I hope that while we strive to find new ways with food we will still share the old recipes and serve them with love and laughter just like at the family

gathering. At three my grandson knows the importance of the family dinner table. “Let’s sit at the table together and tell each other our adventures,” he said recently then added. “I’ll go first.”

Perhaps I was influenced by our family dinners when I wrote about Mackenna’s Gatehouse at Woolly Swamp farm.

Here’s my version of the recipe.

I call it…

 

Lemon Swish Delish

 

??????????????????????

Ingredients

2 tbspns butter

¾ cup sugar

4 tbspns plain flour

juice and rind of 1 large lemon

2 eggs

1 cup milk

Method

It’s important to add ingredients in the following order.

Cream the butter and sugar then add the sifted flour.

Stir in the rind and juice of the lemon.

Beat egg yolks then stir into mixture along with the milk.

Beat egg whites until stiff and fold into mixture.

Pour into a greased dish and stand in another dish of water. *(Very important)

Bake in a moderate oven approx. 40 mins.

It’s a nice light dessert which serves six to eight. You can eat it hot or cold but I love it hot with cream or ice-cream or both!

 

Oh, I just ADORE lemon delicious, Tricia! It’s one of those wonderful old-fashioned desserts that everyone loves. And you can play around with it too, adding lime juice or blood orange or whatever citrus takes your fancy.

Thanks so much for a hugely entertaining post. What fun you had with your book launches. Those sausage rolls look perfect. And Right as Rain sounds wonderful.

Now, my lovely Feasters, Tricia is very generously offering a signed paperback copy of Right as Rain as a giveaway prize. But as usual you have to work for it. Don’t worry, it’s easy! All you have to do is reveal your favourite family recipe in the comments and the one that tickles Tricia’s fancy the most will win.

Does your family adore pavlova? Perhaps a good old roast (lamb, of course) gets them running to the table? Maybe it’s your Gran’s favourite recipe for tomato soup that does the job. Simply share and you’ll have a chance to win this excellent book.

Giveaway closes midnight Tuesday, 25th March 2014. Australian and New Zealand entries only.

If you’d like to learn more about Tricia and her books, please visit her website. You can also connect via Facebook.