Friday, 4 March 2011

Sticky Lemon Slice

I found this fabulous recipe on a Blog the other day. Lesley has just started blogging and her Blog 'Eat Etc' is well worth a visit. I am looking forward to much more. This recipe is so easy and yet so divinely sweet and tangy I'll be making it again and again. These little bars are lovely with a cup of tea or with a big dollop of double cream on top. It contrasts with the tang of the lemon perfectly. Thank you Lesley for a real keeper.

Sticky Lemon Slice

225g/8oz unsalted butter, softened
70g/2 1/2 oz icing sugar
275g/10oz plain flour

400g /14 oz granulated sugar
4 medium eggs, beaten
4 tbsp plain flour

1 tsp baking powder
grated zest of 2 lemons
90ml lemon juice, strained
icing sugar to dust

Preheat oven to 170. C./150.C Fan/325.F/Gas3
 Line base of non-stick 32 x 21cm/ 12" x 8" Swiss roll tin with baking paper.

Put butter in food processor and process until whipped.
Add icing sugar and process until light in colour (creamed). 
Add flour and process until mixture forms a ball.  
Tip into tin and press flat.  If mixture is sticky, keep your fingers dusted with flour. 
Bake 15 minutes, then remove from oven. 
Leave oven on.  
While base is cooling, make topping.

Topping: Tip sugar into the cleaned bowl of food processor and add eggs.  Process 1 minute. 
Transfer mixture to a bowl, sprinkle flour and baking powder over top.  Add lemon zest and juice, mixing together with a large spoon.  
Pour mixture on top of base (it will fill the tin).  
Bake for 30-35 minutes, or until golden and firmish to touch.
Cool in the tin, then dust with icing sugar and cut into squares. 
Transfer to airtight container when cool.  Will keep for 3-5 days.

My Notes 
I found the base was very sticky so I added a tablespoon of flour to the food processor and whizzed again 

Thank you Lesley for a great recipe

Wednesday, 2 March 2011

Fish Fingers

Hands up who doesn't like fish fingers. I love them. I used to love having them with the children when they were small. I have just matured a little and now make them myself. So simple and so tasty. With apologies to Captain Birds Eye although you will always have a place in my heart, I think these may be just a tad better.

Fish Fingers

Firm white fish. I use cod loin
A few ounces of breadcrumbs
A little seasoned flour
1 or 2 beaten eggs depending on how many fish fingers you are making.
Oil to fry

Dry the fish and cut  into fingers.
Lightly cover them in the seasoned flour and shake off the excess.
Dip them in the beaten egg and then the bread crumbs.
Dip them in the egg again and then the breadcrumbs again.
Fry in hot oil until golden, a few minutes.
See, simple.
Now wonder why you bother buying the frozen ones.
Serve with chips mushy peas and grilled/fried tomatoes