This is a cinch to make and is perfect for a hot day like today.
For 4-6 glasses take:
2-4 lemons, quartered (skin and all...)
1 litre water
sugar to taste (add 1 tbsp at a time)
Lob everything in to a blender goblet and BLITZ BLTIZ BLITZ till mixed. Strain into a jug and discard the pulpy bits. Check the sugar and add more if needed. Drink with ice cubes and instantly feel better.
Sunday, 23 May 2010
Vanilla Shortbread
This is unashamedly Nigella's recipe from Forever Summer. It's the best I have ever made. MIL asked where it was from and nearly fell of her chair when I said I had made it, it was so good. Make it. You won't be disappointed.
For about 24 squares you need:
100g icing sugar
100g cornflour
200g plain flour
1 tsp vanilla paste
2 tbsp vanilla sugar
200g very soft butter
Blitz the icing sugar and flours together in a food processor till combined. Then add the butter and vanilla paste. Combine into a dough and then press into a lined swiss roll tin. Score into squares and then prick the tops. Bake at 160 degrees for about 25 mins till light brown. Leave to cool then sprinkle with vanilla sugar and break into the squares you scored earlier. Try not eat it all yourself on the day you make it...
For about 24 squares you need:
100g icing sugar
100g cornflour
200g plain flour
1 tsp vanilla paste
2 tbsp vanilla sugar
200g very soft butter
Blitz the icing sugar and flours together in a food processor till combined. Then add the butter and vanilla paste. Combine into a dough and then press into a lined swiss roll tin. Score into squares and then prick the tops. Bake at 160 degrees for about 25 mins till light brown. Leave to cool then sprinkle with vanilla sugar and break into the squares you scored earlier. Try not eat it all yourself on the day you make it...
Ricotta Pancakes with Blackcurrants and Macerated Strawberries
Waitrose had a too good to pass up stupid offer on ricotta last week - they were flogging tubs of it, well within their use by date, for 29p per 250g! So naturally I brought loads, not knowing what I would be doing with it... Today I used up 1 tub by making these pancakes. They're an adaptation of a Nigella recipe. And delectable they are too :)
For 16 pancakes you need:
250g ricotta
100g flour
2 eggs, separated
2 tbsp vanilla sugar
pinch salt
1 tsp baking powder
100g blackcurrants (frozen are fine)
125ml milk
Begin by mixing together the egg yolks, milk and ricotta. Once smooth add the flour, salt, sugar and baking powder. Mix again. Whisk the egg whites till light and frothy and then fold into the rest of the batter. Fold in the blackcurrants. Heat a flat griddle pan and drop dollops of the mix onto the pan. Cook gently for a few mins until bubbles appear on the top and then carefully flip over to cook the other side. Serve with macerated strawberries and maple syrup. A breakfast fit for a king :)
For 16 pancakes you need:
250g ricotta
100g flour
2 eggs, separated
2 tbsp vanilla sugar
pinch salt
1 tsp baking powder
100g blackcurrants (frozen are fine)
125ml milk
Begin by mixing together the egg yolks, milk and ricotta. Once smooth add the flour, salt, sugar and baking powder. Mix again. Whisk the egg whites till light and frothy and then fold into the rest of the batter. Fold in the blackcurrants. Heat a flat griddle pan and drop dollops of the mix onto the pan. Cook gently for a few mins until bubbles appear on the top and then carefully flip over to cook the other side. Serve with macerated strawberries and maple syrup. A breakfast fit for a king :)
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