Aside

Gone are the days…

At some point this week I might have said, “Gone are the days when I was happy”. Maybe for a brief moment the combination of exhaustion and emotional upheaval may have made me say such a thing. I have had a permanent knot in my stomach for a week or so now. All very handy for keeping slim though not so handy when you are cooking everyday for work and also for three phenomenal little eaters.  Those three mouths to feed have been the only reason I have managed to push aside the dramatic thoughts and keep on going.

Anyway navel gazing and worry has never been part of my philosophy.  You won’t get away with it in our house.  I was in a particularly difficult mood a few days ago. After telling Lola to sort her room out for the fourth time, she just rolled her eyes at me and said “God mum you are soooo shouty…I’m not deaf you know and also….what are you wearing?”  OK I was dressed in a very special outfit, I cant even begin to describe it, but lets say a lot of clashing colours and a hand made tank top were involved. It was a very fair comment!.

Its been a pretty quiet week or so work wise. I am preparing to write a column on Thanksgiving for next months edition of Fashion Affair Magazine and testing lots of recipes. Im feeling a Mexican inspired Thanksgiving may occur. I want to make a Mole so badly but can’t find my dried chilli anywhere. How weird they have all disappeared. Ho hum a trip to the Cool Chile Company is in order.

I made the most fabulous lemon meringue pie this week. Its a recipe that my mother always used from Better Homes and Gardens Cook Book. But I find its not lemony enough so I up the lemon juice and the cornstarch. My first attempt without adding more cornstarch was a bit of a runny disaster. It all got eaten though.

After making a filo pie on the Fabulous Baker Brothers. I was inspired to make a chicken, mushroom and leak filo pie. Filo pastry is fiddly but worth it and I love the  home made look of the pie.

I leave you with a my recipe for Lemon Meringue Pie and I wish you a happy rest of the week.

Love Rachelle x

Collard Greens

Thai Curry

Cinnamon Danish

Lemon Meringue Pie

Lemony and yummy!

Ingredients

For the Pastry

  • 1half cups plain flour
  • half teaspoon salt
  • half cup of butter
  • 4 to 5 tablespoons cold water
Put all the ingredients together and whiz in a food processor until they form a ball. A few short pulses should do it. Cling and put in the fridge for half hour.
Turn the oven on to 170 C.
Roll out the pastry and line a 9 inch pie dish with the pastry. Trim the edges and using a fork prick the pastry all over to stop it rising when you bake it. Line the raw pastry with greaseproof or foil and then fill the pie with baking beans (I use dried kidney beans).  Bake for 15mins and then remove the beans put back in the oven for another 6 mins or until the pastry is golden.
Remove and turn the oven up to 180C
For the Pie filling
  • 1half cups sugar
  • 9 tablespoons of cornstarch
  • Dash salt
  • 3 beaten egg yolks
  • zest of 1 lemon
  • juice 1 lemon
  • 2 tablespoons butter
  • 1 baked 9 inch pastry shell
  • 3 egg whites
  • 1 teaspoon lemon juice
  • 6 tablespoons sugar
In a saucepan, combine 1 half cups of sugar, the cornstarch and the salt. Stir in water.
Bring to boiling over medium heat and cook stirring constantly, till thick, about 5 mins.
Remove from heat, stir small amount of hot mixture in the egg yolks, then return to remaining mixture in pan.  Bring to a boil and cook for 1 minute, stirring constantly. Remove from heat.
Add lemon peel and butter. Slowly stir in lemon juice. Cool to lukewarm.  Pour into cooled baked pastry shell.
Beat egg whites with 1 teaspoon lemon juice until soft peaks form. Gradually add 6 tablespoons of sugar. Beating until stiff.
Spread meringue over filling. sealing in edges of pastry to avoid shrinking.  Bake in moderate oven, 180C for 12 to 15 mins or until the meringue is golden brown.  Cool before eating.

 

 

 

 

 


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