The Bloggers With The Most To Say
Still looking for delicious Recipes to post on my 20SB Feature on my blog! PLEASE i need as many as i can get!
Every week i like to post a yummy recipe from one on my 20sb.. so if any of you have any recipes old or new please share. ( love ones from different countries ect.. something different and unusual is always fun!)
if your recipe is posted there will be a direct link to your page and you will get all the credit!:)
http://tea-a-hug-from-the-inside.blogspot.com/ my Blog
xxx
Here is a scrumptious Lemon meringue Recipe to get you inspired! :)
Such a yummy Lemon Meringue pie... a must do recipe!
Ingredients
For the sweet shortcrust pastry
225g/8oz plain white flour
pinch salt
110g/4oz cold unsalted butter, cubed
2 tsp caster sugar
1 medium free-range egg yolk
For the lemon curd
100g/3½oz caster sugar
7 tbsp cornflour
4 large lemons, zest and juice only
6 free-range egg yolks
100g/3½oz unsalted butter, melted
For the meringue
6 medium free-range egg whites
300g/10½oz caster sugar
Preparation method
Sift the flour and salt into a mixing bowl.
Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.
Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.
Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.
Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray.
Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage.
Line the pastry with greaseproof paper and fill with baking beans (you can also use rice if you dont have baking beans). Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2.
Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl.
Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan.
Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth.
Beat in the egg yolks, lemon juice and butter. Return to the pan.
Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly.
For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd.
Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.
Serve warm or cold in slices.
Enjoy
Replies to This Discussion
-
Permalink Reply by Lexi on -
I've made myself sick of chorizo quesadillas. So lately I've been making them by skipping out on the chorizo, adding in a little taco seasoning & cooking them up with black beans instead of meat. you can use ground chicken too.
I've been eating a ton of salads lately too. my favourite one has been the tropical salmon one i made.
tropical salmon salad
1 medium salmon filet, deboned & skinned
2 tbsp butter
the juice of 1 fresh lime
mixed baby greens
carrots
cucumber
corn
pineapple-mango salsa (any one will do- i prefer whole foods fresh made)
in a small saucepan, melt down the butter and the juice of half the lime. once melted, brush across both sides of the salmon filet and coat the bottom of a skillet. over medium heat, pan cook the fish, keeping it lubricated with the butter. cook for 2-4 minutes per side until cooked through.
in a dish of your choosing, mix the baby greens, carrots, cucumber & corn. place the cooked salmon filet on the bed of salad and use the remainder of the lime juice as a dressing. top with a few spoonfuls of pineapple mango salsa. Delicious!!
the BF's current favourite is my wraps and they're super quick and easy to make.
Chicken Pesto Wraps
sliced chicken breasts or chicken tenderloins
burrito sized flour tortillas
salad (of your choice. i like mixed greens)
shredded mozzarella cheese
mccormicks powdered pesto sauce
caesar salad dressing (optional)
in a skillet with 1 tbsp of oil (I tend to use canola but its your choice) brown the chicken tenderloins until cooked through.
prepare the pesto according to package directions and allow for it to reduce until it just starts to thicken. pour over the chicken strips and allow to reduce further while fully coating the chicken- you don't want the chicken to be soggy but for it to stick thickly on it.
microwave a tortilla between 2 damp paper towels for 45 seconds. fill with chicken, salad, & mozzarella cheese. sometimes i'll spread caesar dressing across the wrap first for a slightly kicked up taste. fold the wrap, top and bottom inwards first, then roll it up on itself. slice diagonally & serve.
-
Permalink Reply by Emily on
-
you so good to me with recipes :) If you like you can be a contributor on my blog... or you just keep feeding me your deliciousness and il keep posting it!
That Salmon Salad will go down a treat in my household! :)
x
-
Permalink Reply by Lexi on
-
i barely update my own blog as it is. lol i don't think i'd be much good as a contributor. but, you're welcome to take any of the recipes you find on my blog and post them- I usually post them after I've given them to you anyway. lol
-
Permalink Reply by Emma on -
Hi Emily!
I have a couple! They're both vegan (even though I'm not), but they're beyond tasty and one of them is quite healthy.
The first is No Tuna Salad (Yum. Complete with pickles!)
http://shegotmarried.blogspot.com/2011/03/no-tuna-salad-recipe.html
And the second is perfect for those with dairy allergies...homemade Mint Chocolate Chip Ice Cream!!
http://shegotmarried.blogspot.com/2011/03/dairy-free-mint-chocolate...
Enjoy!
:) Emma
-
Permalink Reply by Aggykryss on -
Red potatoes, cut into bite size pieces
Yellow or white onion
Carrots (not too many, though, or it will overwhelm)
Splash of olive oil, salt and pepper, mix into the veggies
Cover and place in oven for 20 minutes at 375
Remove from oven
Sprinkle feta cheese over veggies
cover veggies and cheese with spinach
Layer chicken breasts atop the spinach
sprinkle Italian seasoning and feta cheese on top of the chicken
Cover, return to oven, until chicken is cooked through and veggies are soft
:D
-
Permalink Reply by bree on -
In my opinion, my mom doesn't make this enough! It's a broccoli rice casserole and super easy.
1 jar (500g or 2 cups) cheese whiz
4 cans cream of mushroom soup
4 cups chopped frozen or fresh broccoli
4 cups uncooked minute rice
1/2 cup milk
1/2 cup butter (optional) *i know my mom doesn't put this in*
Mix everything together. Put in greased 9x13 casserole dish
Bake at 375 for 1 hour covered, and then 1/2 hour uncovered.
MMmm now I want a big fat piece of the crispy corner!
Oh, and I don't like mushrooms and I have no problem eating this. For the bigger pieces, I just pick them out.
-
Permalink Reply by Lacey Bean on -
My favorite of all time is Spaghetti Pie.
http://perksofbeingajap.com/2009/01/28/ask-and-ye-shall-provide/
© 2012 Created by Lisa.
