Tag Archives: lemon

Lemon Drizzle Cake

It is a lovely time of year for enjoying a small slice of cake with a cup of tea in the late afternoon sun. Well, some of us show some restraint. Unfortunately Fanny always helps herself to gargantuan slices and drinks our home made Plum Vodka with hers!!!

lovely tea time lemon drizzle cake by fanny and brenda

Ingredients
225g butter –  softened
225g caster sugar
4 egg plus a yolk if you’re feeling decadent
2 lemons – zest finely grated ( I recommend doing this directly into the mix at the time)
225g self-raising flour
3/4 tsp baking powder
For the drizzle topping
juice of 2 lemons
100g caster sugar

Method

.    Heat oven to 150°C fan.

.    Beat together the softened butter and caster sugar until pale and creamy, then add the  eggs one at a time,  mixing through after each one.

.    
Now sift in the flour -  I like to put half in first, mix, then the other half (it helps avoid flour storms…) and the baking powder –  next zest the lemon directly into the bowl, which ensures all the lemon oil (and therefore flavour) gets into the mix –  and combine well.

.    
Line a loaf tin (8 x 21cm) with buttered greaseproof paper,  spoon in the mixture and level out the top.

.    Bake for 50-55 mins until a skewer inserted right into the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice  and the caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a crisp sweet-tangy topping.

.    
Once the cake is completely cool, turn it out of the tin, slice and serve…

lovely tea time lemon drizzle cake by fanny and brenda

Lemon Mousse

I love lemon mousse. It is very traditional – and it’s light. There is that feeling of indulgence without any of the side effects of a heavier dish. It is refreshing with its citrussy lemony flavour and luxurious with its moussey texture, and equally good in summer or winter. Brenda went and covered the top very liberally with chocolate as you see here largely because she is always greedy for chocolate. Actually she’s always greedy irrespective of whether chocolate is involved.  Add a bit of zested lemon for that extra enjoyment. This recipe comes highly recommended. Enjoy!

fanny and brendas lemon mousse

Ingredients

4 eggs, separated
180 – 250g caster sugar depending on how sweet/tart you like it.
3 lemons, zested and juiced
50ml hot water
2-3 tsp  powdered gelatine depending on how set you like it
300ml double cream
a few flaked and toasted almonds and/ or grating of dark chocolate

Method

In a medium size bowl, whisk together the egg yolks and sugar until the sugar has dissolved and the mixture has lightened in colour and thickened – a few minutes with an electric whisk. Then whisk in the lemon zest and juice.

Dissolve the gelatine according to packet instructions although sprinkling into a small cup of hot water and leaving for a few mins, then stirring with a fork usually does it.

In a separate bowl, lightly beat the cream until soft peaks form. Use a hand whisk because it allows much more control and you can feel when it’s ‘just right’.

Stir the melted gelatine into the cream and fold this into the egg yolk mixture.

Whisk the egg whites in yet another bowl until soft peaks form when the whisk is removed.

Briefly whisk in about a third of the whipped egg whites into the yolk/lemon/cream mix and then gently fold in the rest

Pour into your sundae glasses or ramekins and chill for at least a couple of hours but easier to make them the day before so they chill overnight.

Serve with a sprinkle of the golden brown toasted flaked almonds and perhaps even a dusting of grated dark chocolate.

fanny and brendas lemon mousse

Lemony Chard and Lentil Soup

summer lemony chard and lentil soup from fanny and brenda 

Our editor decided to bring some home grown chard with him that he had grown in his front garden. Bursting with freshness it would have been a crime not to have done something with it and bless me because there was soon a hive of activity around the oven.

Ingredients

500ml chicken stock
120g green lentils
1 medium chopped onion
1 courgette cut into cubes
1/2 aubergine cut into cubes
2 fresh tomatoes cut into cubes
1 fresh jalapeño pepper – sliced
1 bunch Swiss chard
3 cloves garlic finely chopped
1 lemon – juiced and finely zested
1 tsp za’atar or sumac
1 tsp paprilka
1 tbsn fresh flast leaf parsley – chopped
sea salt and freshly cracked black pepper
olive oil

Method

I would like to say you can use water and a chicken stock cube for this, but you can’t. Or at the very least, I wouldn’t. But there again, I write this from a very advantageous position as the Fates were smiling on me (which I think was the Universe’s way of compensating me for Brenda’s hideous grimace).Not only did i have my own gorgeous chicken stock ready and awaiting me in the freezer, but, upon retrieving it from there, I chanced upon a little dish containing a disc of pure chicken essence (I’d been inspired to recreate an Elizabeth David butter roasted chicken, served it with its own juices, poured from a small jug. The following day, I discovered that underneath the 2 inch thick layer of butter, was a layer of, as I said, pure chicken essence. By the way, it was from a Norfolk Black chicken and you know what they say, once you’ve had black…..)

1) Set the chicken stock onto the heat and bring to the boil, adding the lentils

2) Start frying the onion, aubergine and courgette, then after 10 minutes, sprinkle on the sumac and add the tomato and jalapeño , continuing to fry for another 5 mins

3) Tip the contents of the frying pan into the simmering lentils, add about half the grated lemon zest and all the juice, the chard and the paprika

4) Simmer for another 5 mins or so until the chard is wilted into the soup

5) Serve with a rough chopped fresh flat leaf parsley and a light sprinkle of lemon zest

6) A slice of sourdough goes awfully well too.

Lemon and Ginger Marscapone Tart

fanny and brendas lemon and ginger marscapone tartThis fabulous recipe is one that has been developed after several trials. It concentrates on lemon with influences of ginger to inform the flavour, and also uses lemon zest to give those momentary experiences of pure lemon in the mouth. There are no distracting flavours and this is a recipe that I highly recommend. It is equally good as an alternative at Christmas, or to finish off a midsummer supper.

Use the rough puff pastry as illustrated on this blog: it’s much better than the packaged pastry. (If you plan to make one tart then halving the measures listed in the puff pastry recipe will suffice.) http://fannyandbrenda.com/blog/quick-puff-pastry/

Ingredients

Preheat the oven to 180°c

4 large eggs separated
200g caster sugar
200ml double cream
300g marscapone cheese
Juice from two lemons
Zest from two lemons
50g candied lemon peel
150g puff pastry – using our recipe!
1 tbsp of candied ginger

Method

Flour your board and roll out the puff pastry thinly.

Get you tart case and grease. Place baking paper over it. (If you are using a pop out baking dish then ignore this instruction – I add it purely for the ease of removing the tart after it has baked and cooled!)

Now add the pastry

Cut to size and shape and add another (2nd) layer of baking paper.

Add the baking beans and place in oven for 10 minutes to blind bake the pastry

lemon and ginger marscapone tart
Take out and remove the baking beans and baking paper and replace in oven for ten minutes.

Remove from oven and reduce the heat to 150°c

Meanwhile…

For the lemon mix:

First cut up your candied ginger quite finely

In a large mixing bowl add the marscapone, cream, 100g of sugar,lemon juice, egg yolks, zest and combine them.

lemon and ginger marscapone tart

In another large mixing bowl add the egg whites and the other 100g of caster sugar and whisk together till it forms little peaks.

Add the egg whites to the first mixture and stir in.

Take the candied ginger and sprinkle it on the base of the tart

lemon and ginger marscapone tart
Now pour the mixture into the cooled tart case and cook for about 20-25mins. You want the top to still have  a lemony colour, and once it starts to brown at the edges, you know it is cooked. The middle will be wobbly but that will set. Leave to cool.

Serve with some cream.*

(* Our cream was whipped with about 50ml of lemon juice and 50ml of limoncello. A superb combination that complements this tart awfully well!)
lemon and ginger marscapone tart

Potted Shrimps

potted shrimps recipe from fanny and brenda

We don’t often say this, largely because we think a lot of quick recipes simply aren’t up to scratch, but this one can be done in a trice and is absolutely delicious. Please see the video which shows that with five ingredients and seasoning, you can have this recipe ready to chill before serving within 15 minutes.

Ingredients

250g butter
2 bay leaves
Half a lemon
Pinch or two cayenne pepper
(about 200g) Brown shrimps (we had enough for 5 ramekins)

Method

Melt butter in pan with a pinch or two of cayenne pepper and bay leaves

Place brown shrimps in ramekins

Pat down and add butter to submerge the shrimps

Decorate with parsley leaf on each ramekin

Place in fridge to chill

Candied lemon peel

candy lemon citrus peel recipe 

A short while ago I produced a citrus candy peel recipe for oranges. This recipe takes lemon citrus peel which cooks slightly differently due to the nature of its skin.

This recipe refines it a bit and delivers a soft lemony citrus peel.

Method

Slice as finely as possible a lemon

Place in a pan of cold water and place on hob. One it starts to boil, reduce the flame and let it simmer for twenty minutes.

Empty out pan, drain the slices, and start again.

Place cold water and lemon slices in the pan and heat up. Boil for twenty minutes.

Repeat so that you do this four times.

Now place your slices in a pan, with a cup of of caster sugar and about 250ml of water

Heat up and let simmer for twenty minutes.

Take off flame and place lemon slices on drying rack for about 24 hours.

Then place in a sterilised jar to keep.

Candying peel

It’s strange how the last days of a warm summer have passed and how quickly Christmas is now approaching. On the train today I saw two glittery ‘snowmen’ on a city roof along with some other festive decorations. The build up has begun and while it’s easy to complain about it all, actually it is a useful prompt to start some of the preparations for the food to be enjoyed at that time.

mixed candied candy citrus orange lemon lime peel

Today I have been candying citrus fruit peel – 3 oranges.  I am intending some of this peel to go into the Fanny and Brenda Joyous Christmas Cake and some of it to go into my really very delicious mincemeat.

mixed candied candy citrus orange lemon lime peel

Now wash the fruit. Cut off the ends. I did the same with the oranges, lemons and limes. Make sure all of them are unwaxed.

Cut the skin into quarters as it makes the peeling a bit easier.

mixed candied candy citrus orange lemon lime peel

Peel off the skin and cut into narrow slithers

Place them in a saucepan of cold water and bring to the boil.

Tip the water out and repeat twice. This will tenderise the skin.

mixed candied candy citrus orange lemon lime peel

Meanwhile in a bowl whisk up 400g of caster sugar in 200g of water.

Now tip into a small pan and turn on the heat. Let it simmer for about five minutes and then add the peel

Cook on a slow simmer for about 50 minutes.

When soft strain them and place them in a tray to cool down.

(I keep the resultant syrup for using in tarts and dribbling on ice cream….)

Once they have cooled you can use them in the fruit mix for the christmas cake or mincemeat or they can be covered in caster sugar and enjoyed individually.

I have found that  different citrus types cook slightly differently. Please check out my blog about candying lemon peel.

mixed candied candy citrus orange lemon lime peel

Imagine how you’d feel!

annoyed lemon

So there I was squashing down these half cut lemons on to the squeezer when it occurred to me that actually if I was squashed on a squeezer and had my innards pulverized for somebody else’s delicious recipe I think I’d be really rather irritated. Sorry but I do. From the other side of the kitchen where she was reading the paper between fags, Fanny showed no sympathy for the lemon whatsoever. I, having been the murderer in this case, have to say that for a fleeting moment , felt immediate remorse. However it was all for the good and as always, I’m right about that. BG