Lemon Curd

Lemons, zingy, sweet, sour they are a little bit of everything, very versatile; lemon tart, lemon and poppy seed muffins, lemon ice-cream, lemon meringue pie. For most of these recipes you need a curd then you add that curd into whatever dessert you want. Light and refreshing - definitely something to try out. when you have it pop into a jar and leave it in the fridge, if all of the ingredients are fresh I would leave it maximum of 10 days.

Here is an idea for a quick fix dessert: all you need is some egg whites and some store bought puff pastry and you have easy lemon meringue pie. Lemon curd can also be added to a tartlet to make mini lemon tarts.

Lemon Curd:

180g Lemon Juice

400g Icing Sugar

50g Butter

100g Egg

200g Egg Yolk

Method:

1.      Place all of the ingredients in a saucepan and cook until it bubbles

2.      Stirring continuously

3.      Allow to cool

Moloughney's Clontarf

I went to Moloughney's in Clontarf for a Sunday lunch and it was just brilliant. The presentation was great and they really don't skimp on the portion sizes. There was three of us for lunch with each having 2 courses, 2 soft drinks and 3 coffees coming to a total of €71 euro. If you haven't been to Moloughney's you have to, with the brick walls and dark wood it creates such a nice setting for the restaurant. 


I opted for the chicken with a honey glaze which was served with baby carrots, mashed potato and a roast potato, the chicken was so moist, and the sweet and sticky honey glaze was really nice, it wasn't just a typical roast chicken dinner. The carrots were a bit al-dente which was perfect and the mash was seasoned perfectly and was proper mash -no lumps!

For the dessert I had the lemon tart, something light and refreshing at the end of the meal, this was served with some creme chantilly (cream with vanilla pods and some icing sugar) and a raspberry coulis, the lemon tart was fresh and zingy and the coulis was sweet the flavours all worked really well together and the plate was presented well with clean lines.


Overall really enjoyable meal, having been there more for breakfasts having the dinner was a nice change, will definitely be returning to Moloughney's


http://www.moloughneys.ie/ 
3 Vernon Avenue  Clontarf, Dublin 3
01 8330002

Passion-fruit Creme Brulee

This is a great dish, can be altered to contain different flavours. But today i'm doing passion-fruit. This recipe makes 6 decent sized creme brulees and to accompany these your could serve the shortbread from earlier, you don't have to is just a suggestion.

500ml Cream
250ml Milk
113g Sugar
1 Vanilla Pod/Vanilla essence will substitute about 1 tbsp

8 Egg Yolks
4 passion fruit

Method:

1. Pre-heat the oven to 150/gas mark 2
2. Prepare the ramekins (make sure they are clean and if possible all the same size)
3. Infuse the milk, cream and sugar with the vanilla in a pot/saucepan and allow to boil.
4. when the mixture has come to the boil, add to the egg yolks and whisk vigorously!
5. return the mixture to the saucepan and back on the heat, keep whisking until you feel the mix has thickened slightly too much and you will scramble it!
6. Pass through a strainer and into a clean container, you could retain the mix by cooling down completely in cold water and storing in the fridge. 
7. If using immediately, strain and ladle equal amounts into each ramekin, in each ramekin should be a teaspoon to a tablespoon of passionfruit then put in a deep tray and fill the tray up to 2/3 (in height of the ramekins) with water.
8. Cook for 18/20 mins, to check wobble the brulees and if it appears set around on top it is done if not return to the oven for a further 5 minutes than check again.
9. Put on a wire tray to cool, and leave in the fridge until your ready to serve.
10. To serve, sprinkle with brown sugar and caramelise with a blow torch, careful not to burn the sugar, *dust with some icing sugar, chop a strawberry in half and serve with the shortbread. 

*Optional

Lime Cupcakes with Lemon Butter-cream, with a Philly, Lemon, Vanilla centre

This recipe I made up by going what was in the fridge and in the cupboard. I love citrus flavour and lemon and lime has to be a personal favourite. I was thinking of putting both flavours in the cupcake but I didn't want it to be too overpowering. This recipe makes 12

Vanilla Cupcake:

113g Unsalted Butter (Softened)

130g Castor Sugar

3 Large Eggs

1 Tsp Vanilla

Zest of 1 Lime

195g Plain Flour

1.5 Tsp Baking Powder

1/4 Tsp Salt

60ml Milk

Method:

1. Preheat oven to 180 degrees/ gas mark 4 
2. Line a 12 muffin/cupcake tray
3. In the bowl cream the butter and sugar until pale and smooth. 
4. Add the eggs, slowly as to avoid splitting the mix.. 
5. Beat in the vanilla extract and the zest of 1 lime
6. In a separate bowl whisk together the flour, baking powder, and salt.
7. With the mixer on low speed, alternately add the flour mixture and milk.
8. Scrape down the sides of the bowl as needed.
9. Evenly fill the muffin cups with the mix and bake for about 17 -20 minutes or just until set.
10. Remove from oven and place on a wire rack to cool. 
11. They need to be cool before adding the Philadelphia centre and the butter-cream top.

Butter-cream:



230g Icing Sugar
113g Unsalted Butter (Softened)
1 Tsp Vanilla
Zest of 1 Lemon
2 Tbsp Milk/Light Cream
Food Colours (If Desired)

Method:

Place the butter in a bowl and cream until pale and smooth, add the sugar and continue beating add the vanilla and the zest.

Philadelphia Filling:

1 Tub of extra light Philadelphia
Juice of 1 Lemon
1 Tbsp Vanilla
25g Icing Sugar

Method: 

Combine all of the ingredients and mix well, and set aside until the vanilla cupcakes are completely cooled. Then using a small nozzle, go through the centre of the cupcakes and fill with the Philadelphia filling,
Then using a star nozzle pipe the butter-cream and finish with some hundreds and thousands.

Lemon Tart

This recipe can be done with individual mould or one large ring either way it makes this amazing lemon tart, it can be sharp so if you don't particularly like sharp flavours i would add a little extra sugar and the juice of 4 just to make it a bit sweeter in flavour. 

Lemon Tart 

1 lb of Sweet Pastry

9 Eggs

400g Sugar

5 Lemon (Zest of 2 and Juice of 5)

250ml Double Cream

Method:

1. Grate lemon zest, squeeze out juice, strain and reserve along with the zests. 
2. Break the eggs into a large bowl, add the sugar, whisk until smooth and blended, add the lemon.
3. Whisk the cream very lightly, add to the egg mixture, mixing lightly, leave to chill for 1 hour. Line an 8in. flan case with the pastry, proceed to bake blind for 15 minutes. 
4. Remove from the oven carefully remove the beans and paper, brush the inside of the flan case with egg yolks and sugar. 
5. Return to oven and cook for a further 5 minutes fill the flan case with the lemon filling, return to the oven and cook for 30 min at 120°C / gas mark 1 allow the tart to chill, prior to serving dust with icing sugar.

Panna Cotta

This is an easy dessert to make and looks great this recipe should make 6, it will last up to 4 days in the fridge depending on the freshness of the cream and milk used of course.

1 Vanilla Pod
400ml Light Cream
(or you could use 300ml light cream, 100ml whole milk)
100g Castor Sugar
2 Gelatine Leaves

Method:

1. Line 6 moulds with cling film
2. Soak the gelatine leaves in COLD water (until soft)
3. Pour the cream into a pot with the vanilla pod and the castor sugar
4. Bring to the boil
5. Remove the pan from the heat, remove the vanilla pod
6. Squeeze off the excess water from the gelatine
7. Add the gelatine to the cream mix
8. Strain and put into the cling moulds 
9. Leave to set in the fridge for 2-4 hours
10. You could serve with some fresh berries and some lemon shortbread, even some coulis alongside 

Souffle

Soufflés have a reputation for being difficult this recipe is actually easy, it’s a cold soufflé which means the method is the rising part not the cooking in the oven and unlike the hot soufflé it won’t collapse! 

Cold Sweet Soufflé – Soufflé Milanaise

225g caster sugar

5 eggs – Separated

2 large lemons juiced and grated zest

28g leaf gelatin

280ml semi whipped cream

Method:

1. Surround an 8 inch soufflé bowl with a high collar of double greaseproof paper, secure with string and set aside, soak the gelatin in cold water. place egg yolks, 113g sugar and lemon juice in a large steel bowl, whisk over a bath of hot water to reach ribbon stage, add the softened gelatin and whisk for a further 5 minutes taking care not to overheat as the eggs may scramble – the mixture should be double in volume.
2. Remove from heat and allow to cool, whisking occasionally.
3. Place the remaining sugar on a tray heat in a hot oven for 5 minutes, whisk egg whites and add hot sugar, continue whisking until a firm meringue is achieved and the mix is cold.
4. Add half the meringue mix to the cream carefully avoiding splitting, fold the mix into the sabayon mix and finally add the remainder of the whites making sure that it is fully incorporated throughout.
5. Fill lined moulds 1½ inches above the rim, chill and set.
6. To serve remove paper collar, decorate accordingly, serve with an appropriately flavored sauce NB Variations of this recipe are possible and may include the use of alcohol in place of or with certain fruit types

Lemon Shortbread

I love the idea of having cookies in a jar, its not really a thing in Ireland to have homemade cookies its more of an American idea but I love it, and shortbread is great as its light and you can add it to your desserts. This recipe can be made in advance, the mix can be stored in the fridge and can last up to 4 weeks uncooked and wrapped in the fridge.

225g Plain Flour
112g Cornflour
112g Icing Sugar
225g Unsalted Butter (Softened)
2 Lemons, Zested

Method:

1. Sieve; flour, cornflour and icing sugar into a bowl.
2. Rub in the butter and lemon zest.
3. Mix until a dough is formed.
4. Roll into cylinders and wrap in cling film.
5. Leave to harden in the fridge to make it easier to slice.
6. Bake at 165 degrees/ gas mark 3 for 8-10 minutes.
7. Cool, and serve.