Tag Archives: lemon

Lamb chop marinate

17 Aug

I know I said that I will upload the recipe after trying the food to see if it was good and worth sharing but I guess I couldn’t wait! Also, I sort of have short-term memory so if I don’t write it out, I will forget what I threw into the marinate!

S and I went grocery shopping last night and we combed two supermarkets high and low but we couldn’t find any fresh rosemary – which would go so well with lamb. I found a substitute however: fresh thyme, and modified my recipe a little to accommodate the change.

We raced home to dump everything in the fridge and quickly left for a meeting in church so I could only work on the marinate after we returned from the meeting. S was dead tired by then but he accompanied me in the kitchen when I was doing this and even helped with thawing the lamb chops out a bit (:

It’s actually really very easy to put the things together – all you need is thyme, olive oil, garlic, lemon, black coarse pepper and salt! Then you mix it together and liberally apply it all over the lamb, and put it back in the refrigerator for well, some people say an hour will do. Others say 6 hours is ideal, and others say overnight. I chose the option that was most practical (overnight) because I’m working all day today and won’t have time tonight to leave the meat to absorb the marinate before cooking. S will probably be a red-eyed hungry monster if I did that, haha.

Equipment you need
A big bowl
Spoons
Sharp knife
Chopping board

Ingredients you need
3 tbsps olive oil
Juice from half a lemon
5 sprigs of thyme finely chopped
4 cloves of garlic, minced
Black pepper and salt (to taste)

Steps
1 Remove thyme leaves from the stalk and chop the leaves. Put into bowl.
2 Chop the garlic and slice a lemon and squeeze the juice out. Put into bowl too.
3 Throw in the rest of the ingredients into the bowl and mix.
4 Liberally apply marinate all over the lamb chops and refrigerate for a minimum of one hour.

Lemon curd chocolate tart

13 Aug

My cell member xinyi baked this awesome lemon chocolate tart for us a few months ago and I developed a craving for it one day so I decided to try my hand at it (:

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I especially like that the base turns out to be something like shortbread, and that it’s covered with a layer of yummy chocolate ganache with a surprise tangy flavour of lemon curd inside. It certainly makes a refreshing snack/dessert though S gave it only 60% “because I don’t like lemon”. Sigh, men. Haha.

I actually baked this a week earlier but I was either too excited, or careless because I didn’t label my bottles and I ended up using salt instead of sugar in my lemon curd, which obviously affected the entire thing. I’m glad I tried again because it turned out to be pretty yummy and satisfying.

Okay, enough yammer from me – here’s the to-die-for recipe!

Recipe quantity
Makes 10

Equipment you need
Muffin trays
Mixer
Kitchen weighing scale
Two small to medium-sized heavy-bottomed saucepans

Tart base/crust

Ingredients you need:
200g unsalted butter
75g castor sugar
215g plain flour
40g cornflour

Steps:
1 Preheat the oven to 180 degree celsius.
2 Sieve the plain flour and cornflour into a big mixing bowl.
3 Add the butter and sugar.
4 With the mixer, mix until it is well combined.
5 Use a spoon to press the mixture into the muffin tray or little pastry moulds. Try to make the pastry bases as thin as possible as they tend to rise a fair bit in the oven.
6 Use a fork to create little holes in the pastry bases.
7 Put the trays in the oven for 35 to 40 minutes.

Chocolate ganache

Ingredients you need:
100g bittersweet/dark chocolate, finely chopped
1/2 cup heavy cream (I used dairy whipping cream and it turned out fine too)
30g unsalted butter

Steps:
1 Bring the cream to a full boil in a heavy-bottomed saucepan.
2 When the cream is coming to a boil, work the butter with a rubber spatula until it becomes soft and creamy. Set aside.
3 Once the cream is at a boil, remove from heat and gently stir the cream into the chocolate with a whisk. Stir until chocolate is completely melted and mixture is smooth.
4 Leave the bowl on the counter for a minute before adding the butter bit by bit. Stir gently and bring the mixture to a smooth blend.
5 When the butter is fully incorporated, the ganache should be smooth and glossy.
6 Refrigerate ganache until chilled.
7 Remove chilled ganache from the refrigerator and whip with the mixer until light and fluffy.

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Lemon curd (makes 2/3 cup)

Ingredients you need:
1/3 cup lemon juice (you will need about two to three lemons)
5 tbsp coarse sugar
1 egg, room temperature
1/2 tsp vanilla extract
(optional: for extra tanginess, add one to two tsp lemon zest)

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Steps:
1 In a small saucepan, dissolve sugar into lemon juice over medium heat. Add zest here if you want to.
2 Lightly beat the egg in a small/medium bowl.
3 Slowly pour the lemon/sugar syrup into the egg, and whisk constantly.
4 Beat for two minutes (only 1 if you are using a mixer here) then transfer the mixture back into the saucepan.
5 Use low heat and stir constantly until the mixture starts to bubble at the edges.
6 Remove from heat and stir in the vanilla extract.
7 Transfer the lemon curd into a small container and store in the fridge.

Assembling 

1 Use a spoon to place a small dollop of lemon curd on the pastry tart base. This is where the holes created with the fork comes in – for the curd to set inside and within the pastry.
2 Cover with a nice thick layer of the chocolate ganache. Use a spatula to create a smooth layer on top.
3 Put the end result in the refrigerator for 30 minutes for it to set.
4 Best served chilled.

recipe adapted from cookingupadream

p/s: photographs are taken with instagram; yes you can follow me there too @floralfoodie

Jessica Sinclair

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