Lemon and Pistachio Easter Cake

Sous Chef J spotted this recipe in the Waitrose Spring Harvest 2015 leaflet.  Having looked through the ingredients we agreed that, although it uses self raising flour, we'd make a stab at baking a gluten free version. 

For the marzipan:
100g shelled and unsalted pistachios
50g ground almonds
75g golden caster sugar
75g icing sugar
1 medium egg white, lightly beaten
For the cake:
175g butter, softened
175g golden caster sugar
Finely grated zest of 2 lemons, plus 3 tbsp juice
3 medium eggs
225g self-raising flour (we used Dove's Farm Gluten Free)
1 tsp baking powder
For the butter icing:
75g butter, softened
75g icing sugar, plus extra for dusting
1 tbsp lemon juice
Chopped pistachios, to decorate

As always, the ingredients were weighed and measured - ready for use during the baking session.

We began by making the pistachio marzipan.  Adding the pistachios to our food processor, they were whizzed until they were finely ground.

Next we added the sugar, icing sugar, ground almonds and egg white and whizzed again to combine.


At this point the mix was turned out onto a silicone sheet and brought together into a dough by hand.  We were pleased with how good the marzipan was looking (and how easy it had been to make!) 


Taking the baking tins as templates, the marzipan was cut in half and then two circles were rolled out (between silicone sheets to stop sticking) to just less than the size of the tins.  These were then set to one side (covered to stop drying out) until the cake mix was ready.

Placing all the cake ingredients in a bowl apart from the lemon juice, the electric hand mixer was used to beat them together (there was rather a large dust storm at this point) until the mix looked light and creamy.  At this point the lemon juice was added and mixed in thoroughly.

Having used greaseproof liners in our 7" baking tins, the mix was divided and quarter was added to the base of each tin.   The layer of marzipan was then place on top, before adding the remaining quarter of mix and levelling it out.

The cakes were placed in a pre-heated 170ºC fan oven and baked for 30 minutes.  After checking the cakes, the oven was turned off and they remained in the residual heat for a further 5 minutes.  Placing the tins on a cooling rack, the cakes were allowed to cool for a few minutes before they were removed from the tins (still in the liner) and replaced on the cooling rack.  We left the cakes to cool completely overnight before decorating them.

Making the filling was really simple - just three ingredients were needed.  The butter (room temperature) and icing sugar were whisked together (in a cloud of icing sugar dust) until light and creamy when the lemon juice was mixed through.

Placing the bottom cake on a platter, the filling was spread over and then remaining cake was put on top.

Finally, the top was dusted with icing sugar and some chopped pistachios were sprinkled over... and then it was time to slice the cake and see how it looked!

The finished cake had a lovely look, when cut, it had clear layers, and tasted great - nice and lemony - plus we think it looks impressively like the pictures in the Waitrose leaflet.  This is definitely a recipe we'll bake again and again.

Almond Roulade with Lemon and Lime Curd Cream

We saw a recipe for an Almond Roulade in the Waitrose Weekend paper (8 May 2014) and, having made our own Lemon and Lime Curd recently, decided to give it a go.


It was surprisingly easy to make the roulade.  Just a few ingredients were required -
4 eggs (separated)
100g ground almonds
100g caster sugar

Firstly, the egg yolks and sugar were mixed well (we used a hand mixer) until the mix was light in colour and 'strandy whisk tracks' could be seen when the beaters were removed.

Secondly, the almonds were folded into the egg/sugar mix swiftly.

Finally, the egg whites were beaten to soft peak and rapidly (but gently) mixed through the almond/egg/sugar.







This was then carefully turned out into a lined swiss roll tin and lightly smoothed before being placed in a warmed oven (180ºC) for 11 minutes...
....when it was golden brown and almost firm to the touch.






The roulade was turned out onto a sugared piece of baking parchment and the backing parchment was removed.  We were delighted at how well the parchment came away from the cake.

After cooling completely, the lemon and lime curd was spread over the cake, leaving a gap around the edges.  Then 200ml of cream (which had been ably whipped by Sous Chef J) was carefully spread across (this is a little tricky and next time we'll make sure the cream is a little less stiffly whipped).

Lastly, the roulade was rolled up from a short end, placed in a carry case and put in the fridge to chill.







After chilling, the top was dusted with icing sugar before the roulade was sliced ready to be served.

The Waitrose recipe states it serves 6-8 but, with our slices (about 1cm thick) we think it could stretch to 12 helpings.  A smaller helping reduces the calories per slice... and makes the roulade last longer.

Sous Chef J said "the only downside is that it's eaten too easily" which, coming from a 'discerning' eater (fussy) is praise indeed!

We think this is a great naturally Gluten Free dessert that isn't meringue, fruit or chocolate... give it a try, it's easier than you think.  It could easily be made into a Swiss roll if you wanted to make a speedy pud with readymade jam and then it would be fat free and dairy free too... and those who aren't on special diets would have no idea!

Lemon and Lime Curd

We spotted some nets of lemons and limes that were reduced when we were at the supermarket during the week... and, being of a thrifty persuasion, decided to buy them to have a go at making curd.

Looking for a suitable recipe, we were confronted with all sorts of 'fussy' ones that, frankly, we just don't have the time or inclination for.  So we adapted an old recipe from a card in my recipe stash and were able to make use of the 4 eggs we had as well.

The ingredients we used were - 

3 lemons, zested (and juice of 2)

3 limes, zested and juiced
4 medium eggs, lightly beaten

135g unsalted butter, cubed

165g granulated sugar

We zested and juiced all the limes - zested all the lemons but only used the juice of two of them.






All the ingredients were placed in a heatproof bowl over a pan of just-simmering water... take care NOT to let the water touch the bowl or the egg will scramble.  Stir.


We made sure to keep the water in the pan at a low heat and stirred the ingredients until first the butter melted and then the sugar dissolved.  Keep stirring....

Finally, the curd mix was thick enough to cover the back of our wooden spoon.










The curd was poured (messily) into sterilised jars... we had done this by pouring boiling water, right up to the brim, and leaving them whilst the curd was cooking.









From the ingredients we used, we made about 700ml of curd.

Sous Chef J was on hand to assist with post-jar-filling 'tidying up'... and a fine job he did of it too!

The recipe we adapted says the curd will keep in the fridge for up to a month but, somehow, don't think ours will last that long...

Speedy Salmon Supper

Another long standing recipe to share with you today.  This meal has been something I have cooked for many, many years... and, luckily, it's something Sous Chef J likes to eat.

The ingredients were assembled, as usual... 

2 Tbsp Olive Oil
1 onion, chopped
1 red pepper, deseeded and sliced
300g salmon (poached/steamed and skin removed if fresh - or drain a 418g tinned salmon)
Juice of one lemon
400g can of chopped tomatoes

This time we were using fresh salmon, so it was steamed whilst the onion and peppers were being cooked.  To start with, the oil was heated in a large frying pan and the onion was gently fried for about 5 minutes.   At this point, the salmon was removed from the heat and left to cool.  Then the sliced red pepper was added to the frying pan with the onion and the mix was cooked for a further 5 minutes. 

Having flaked the salmon, it was added, with the lemon juice and tomatoes to the frying pan. 

After generously seasoning the mix with freshly ground black pepper, it was cooked for another 5 minutes. 

We served it with green salad and a few potatoes but you can also serve with rice.

It's a great dish to 'make salmon go further' and can be expanded to feed more than 4 people by the addition of more sliced peppers and a couple more salmon steaks.  As Sous Chef J observed "if you multiply the salmon pieces by 2, you find out how many you can feed".... and if we make it using yellow and orange peppers instead of just red ones, we call it Colourful Salmon Supper.

Devilishly Delicious Desserts

We tracked down some interesting looking cartons in the chilled dessert section of the supermarket the other week.  On the side of the cartons there was lovely, clear labelling to say the contents are Gluten Free.  As Sous Chef J likes all things yellow we decided to try out the Sicilian Lemon Pot and also the Pannacotta.

The instructions on the back of the carton are nice and simple, just as we like them to be.  So, we opened the Sicilian Lemon carton, poured the contents into a non-stick pan and boiled, vigourously, for 2 minutes as instructed.  We did remember to stir a couple of times during the boiling and also used the time to find our ramekins.

Once the two minutes was up, the dessert was shared between the ramekins as evenly as possible.  These were then placed in the fridge to cool for a couple of hours (but we think they could also be made the day before you needed them, covered and chilled til serving time.)  Finally we 'attempted' to pipe some whipped cream on top... the rustic result was very tasty!

Sous Chef J thinks that the addition of some lemon zest would be good the next time we make them.

You can find out about the other products here - http://www.devilishlydelicious.co.uk  - and they have a handy stockists' finder on the site too.

Salmon in a parcel

This is a speedy salmon recipe which can be baked in the oven on cooler days or cooked on a barbecue if it's summery weather.

Simple, as ever, needing just salmon (either a piece or fillets - up to you), some English mustard powder, demerara sugar, lemon juice and black pepper.

We lined a baking tray with a large piece of aluminium foil - overlapping the ends well (this needs to be used this to enclose the salmon before cooking.)

Next the salmon fillets were placed on the foil and some mustard powder was sprinkled on the fish (about half a teaspoon per fillet), we followed this with the sugar (about 1 teaspoon a fillet) and then added a good amount of lemon juice (we used half a lemon for 4 fillets).  Finally, the salmon was topped with a good grind of  freshly ground black pepper.


Then the foil was folded over the fish and scrunched up to make a sealed parcel. 

The parcel was placed in a pre-heated oven (180C) on baking tray for about 20 minutes.  If cooking on a barbecue, place the foil parcel directly on the grill once the coals are hot and cook for 15-20 minutes.

After cooking, we opened the foil parcel and served.  The mustard, sugar and lemon juice had made a lovely sauce to accompany the fish.