Lemon Mascarpone with Blackberries and Raspberries

Lemon Mascarpone with Blackberries and Raspberries

 

A super quick dessert to prepare. Mascarpone and lemon whisked together and then decorated with fresh berries.

 

Lemon Mascarpone with Blackberries and Raspberries
Prepares: 4 servings
 
  • Preparation time: 10 minutes

  • Ingredients
  • 375g mascarpone cheese (1½ small containers)
  • 1½ lemons, juice only
  • 55g (2 oz) caster/white sugar (¼ cup)
  • 12 raspberries
  • 12 blackberries

  • Equipment
  • 4 stemmed glasses or small glass dessert dishes


  1. Method
  2. In a medium-sized bowl, whisk together the mascarpone, lemon juice, and sugar until smooth.

  3. Spoon an equal amount into each glass.

  4. Then decorate each one with three raspberries and three blackberries.

 

Chicken Goujons with a Mustard Sauce

Chicken Goujons with a Mustard Sauce

 

Chicken goujons are a great hit with young family members, with or without the mustard sauce. (They can always leave the creamy mustard sauce for the grown-ups!)

The lemon and thyme marinade makes the chicken really juicy and tender before it is covered in breadcrumbs and sautéed. Served with a creamy sauce which has a blend of mustards and a little horseradish for an extra kick.

 

Chicken Goujons with a Mustard Sauce
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Marinading time: At least 2 hours
  • Refrigeration time: 15 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the goujons
  • 3 large chicken breasts cut into strips, about 400g (14 oz)
  • 1 tbsp fresh thyme leaves
  • 2 tsp lemon juice
  • 2 tbsp olive oil
  • 1½ tbsp flour, seasoned
  • 1 egg, beaten
  • 2 tsp olive oil
  • 1 cup fresh fine white breadcrumbs (2 slices bread)
  • oil for frying (not olive oil)

  • For the sauce
  • 140ml (5 fl oz) crème fraîche (⅔ cup)
  • 1½ tsp Dijon or English mustard
  • 1½ tsp whole-grain mustard
  • ½ tsp horseradish sauce

  • To serve
  • Can be served with sautéd potatoes (see recipe below) and fine green beans


  1. Method
  2. For the goujons
  3. Place the chicken strips in a shallow dish. Sprinkle over the thyme and lemon juice then add 5 teaspoons of the olive oil. Cover and leave to marinate for at least 2 hours.

  4. Drain the chicken and toss in the seasoned flour, shaking off any excess.

  5. Add 2 teaspoons olive oil to the beaten egg and dip the chicken strips into the mixture.

  6. Finally roll in the breadcrumbs until well coated.

  7. Place on a plate and chill for 15 minutes.

  8. Heat a little oil in a large frying pan/skillet over a medium to low heat and add the chicken. Cook for 10 minutes, turning frequently, until crisp and golden all over. Drain on kitchen paper before serving.

  9. For the sauce
  10. Stir all the ingredients together until combined. Then serve separately in a bowl.

Updated: July 6, 2017

 

 

Sautéed Potatoes
 
  • Ingredients
  • 675g/1lb 8 oz potatoes, cut into even-sized pieces
  • salt and pepper
  • 2½ tbsp olive oil


  1. Method
  2. Place potatoes in a pot with cold, salted water to cover. Bring to boil and simmer for 7 minutes. Drain, then dice into 1 inch chunks.

  3. Heat the oil in a large frying pan/skillet over a medium heat. Season potatoes and add to pan. Cook, turning frequently, until browned, crisp and cooked through, about 10–15 minutes.

 

Creamy Iced Lemon Pots

Summer has now arrived and we can look forward to a few months of hot sunny weather. This is certainly my time of year and I have just made one of my favourite desserts – creamy iced lemon pots.

I tend to make them for the summer because they are very refreshing and very creamy.

Very easy to make too. Four ingredients – cream, milk, the zest and juice of 2 lemons, and sugar. Basically, it is all mixed together and frozen. I make up a batch which will fill 8 glass ramekin dishes and, because they are frozen, you can just take as many out of the freezer as you need at a time. They are a great little standby when you want something quick for a dessert.

 

Creamy Iced Lemon Pots

 

Perfect for a hot summer’s day. These little pots are so refreshing and so creamy.

Very easy to make. Basically mixing together cream, milk, the zest and juice of two lemons and sugar then freezing.

This recipe makes 8 pots so you can take as many out of the freezer as you need and leave the rest for another day – a super little standby.

 

Creamy Iced Lemon Pots
Prepares: 8 servings
 
  • Preparation time: 20 minutes
  • Freezing time: 6 hours plus overnight
  • Standing time: 10 minutes

  • Ingredients
  • For the Creamy Iced Lemon Pots
  • 300ml (10 fl oz) double cream/whipping or heavy cream (1¼ cups)
  • 2 lemons
  • 340g (12 oz) caster/white sugar (1¾ cups)
  • 600ml (20 fl oz) full fat/whole milk (2½ cups)

  • For decoration
  • 150ml (5 fl oz) whipping cream or heavy cream (⅔ cup)
  • l lemon

  • Equipment
  • 1.5 litre/2½ pint plastic container with lid
  • 8 glass ramekin dishes


  1. Method
  2. Whisk the cream until it forms soft peaks.

  3. Zest the lemons and add to the cream. Squeeze out the juice (they should yield 6 tablespoons of juice) and add to the cream along with the sugar and milk. Whisk on the lowest setting until thoroughly mixed, then pour into the plastic container, cover with the lid, and freeze for at least six hours until firm.

  4. Break into chunks and put in a blender, then liquidise. Mix until smooth and creamy.

  5. Pour into the ramekin dishes, cover and freeze overnight.

  6. To serve, remove the ramekin dishes to thaw for 10 minutes. Meanwhile whip the cream and put a small spoonful on the top of each lemon pot. Cut four thin slices from the lemon and cut these into two. Twist each piece and place on top of the cream for decoration.

  7. Note
  8. These will keep in the freezer for up to a month. Just remove from the freezer for the 10 minutes and decorate.

Updated: June 21, 2017

Lemon Roulade

Lemon Roulade

 

The light, rolled sponge in this Lemon Roulade is filled with a zesty lemon curd and creamy mascarpone filling. Just heavenly!

 

Lemon Roulade
Prepares: 8 servings
 
  • Preparation time: 1 hour
  • Cooking time: 25 minutes

  • Ingredients
  • For the lemon curd
  • 3 lemons
  • 3 eggs, large (U.K.)/extra large (N.A.)
  • 125g (4½ oz) caster sugar/white sugar (½ cup + 2 tbsp)
  • 85g (3 oz) butter at room temperature (⅜ cup, or ¾ stick)

  • For the sponge
  • grated zest of 1 lemon (prepared from a lemon used in making the curd)
  • 55g (2 oz ) butter at room temperature (¼ cup, or ½ stick)
  • 115g (4 oz) caster sugar/white sugar (½ cup + 1 tbsp)
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 115g (4 oz) self-raising/self-rising flour, sifted (⅔ cup + 2 tbsp)
  • a little icing sugar/powdered sugar, sifted, for dusting

  • For the cream filling
  • 250g mascarpone (straight from the fridge)
  • 200g fromage frais (straight from the fridge)
  • 1 tbsp caster sugar/white sugar

  • For the icing
  • 1 lemon
  • 55g (2 oz) icing sugar/powdered sugar (½ cup)

  • Equipment
  • A 23 × 32.5 × 1cm (9 × 13 × ½ inch) deep baking tin/pan lined with baking parchment and lightly greased.


  1. Method
  2. For the lemon curd
  3. For this you will need a heatproof bowl that can be sat over a pan of just simmering water. The bowl must not be able to touch the water.

  4. While the water is heating up in the pan, prepare the ingredients. Zest one of the lemons and put this aside for using in the sponge. Zest 1½ of the remaining 2 lemons and place in the bowl. Juice all 3 lemons and add this to the bowl (the 3 lemons should produce 9 tablespoons of juice). Also add the eggs and sugar. Whisk all the ingredients together and then place the bowl over the pan of simmering water.

  5. Add the butter a little at a time to the bowl, whisking between each addition until well blended.

  6. Whisk the curd occasionally to keep the mixture smooth and cook until it has thickened, about 15 minutes.

  7. Remove the bowl from the pan and let the mixture cool. Then cover the curd with clingfilm to prevent it forming a skin and refrigerate so it has a chance to become well chilled.

  8. For the sponge
  9. Preheat the oven to 200°C (400°F) (gas 6)

  10. Put all the ingredients except the icing sugar/powdered sugar in a large bowl and whisk for 1 minute. Use either an electric hand mixer or a food mixer.

  11. Heat a little water and add 1 tablespoon to the mixture and whisk briefly, just enough to mix in.

  12. Spoon the mixture into the prepared baking tin and smooth it out to an even layer. Bake for 8 to 10 minutes but do not open the oven door before 8 minutes has elapsed or the sponge could sink. The sponge is cooked when if feels springy in the centre if lightly touched with the forefinger.

  13. Remove the cake from the oven and leave it for 5 minutes to cool in the tin.

  14. Meanwhile, cut a piece of baking parchment 40cm (16 in) long and lay it flat. Heavily dust all over with icing sugar/powdered sugar. Turn the sponge out onto the sugared paper and carefully remove the lining paper. Now dampen a tea towel and lay over the sponge and leave for 3 minutes. This will make it easier to roll the sponge but it needs to still feel slightly warm.

  15. To roll up the sponge, lift the paper from one of the shorter sides and fold it over the edge of the sponge. Carefully roll up the sponge and the paper together as tightly as possible. Gently lift onto a wire rack to cool completely.

  16. For the cream filling
  17. Whisk together the mascarpone, fromage frais and sugar until soft and creamy.

  18. To assemble
  19. Unroll the sponge and evenly spread all-over with two-thirds of the lemon curd and two-thirds of the cream filling. Now gently roll up the sponge again but this time more loosely and carefully lift onto a serving plate.

  20. For the icing and decoration
  21. Using a zester, remove the zest from the lemon to get long, curly strands and put on a small plate. Sprinkle over about half a tablespoon of lemon juice and stir to coat the zest strands.

  22. Now to make the icing, sift the icing sugar/powdered sugar into a small bowl and stir in about one tablespoon of lemon juice, enough to make a thin glaze. Using a spoon, and starting at one end, quickly drizzle the glaze across the roulade back and forth, working down the roulade to the other end.

  23. Tip the zest onto a piece of kitchen paper to absorb any excess lemon juice and then scatter the zest over the top of the roulade.

  24. Stir the remaining lemon curd and cream filling together and spoon into a small serving bowl.

  25. The roulade is then ready to be sliced and served with a spoonful of the lemon cream.

  26. Note
  27. The roulade can be made and refrigerated, lightly covered, a few hours in advance and removed 30–60 minutes before slicing and serving.

 

Lemon Surprise Pudding

Lemon Surprise Pudding

 

This Lemon Surprise Pudding has a very light and airy sponge with a lovely lemon sauce hidden beneath.

 

A Lemon Surprise Pudding
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 2 lemons, zest and juice
  • 55g (2 oz) butter at room temperature (¼ cup, or ½ stick)
  • 115g (4 oz) caster sugar/white sugar (½ cup + 1 tbsp)
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 55g (2 oz) self-raising flour/self-rising flour (⅓ cup + 1 tbsp)
  • 300ml (10 fl oz) milk (1¼ cups)

  • Equipment
  • 1.1 litre (2 pint) ovenproof dish, greased


  1. Method
  2. Preheat the oven to 180°C (350°F) (gas 4)

  3. Cream the butter and sugar together until light and fluffy. Then beat in the lemon zest.

  4. Separate the eggs and beat the egg yolks only into the mixture.

  5. Sift the flour and add to the bowl, then beat until everything is of a creamy consistency.

  6. Pour in the juice of the lemons and the milk. Gradually stir in the liquid until combined. The mixture will be quite runny at this stage.

  7. In a separate bowl whisk the egg whites until just stiff and then fold into the mixture. Pour into the prepared dish.

  8. Stand the dish in a tin half filled with cold water.

  9. Carefully put the tin in the oven and bake the pudding for 45 minutes until the top is spongy when lightly pressed with the forefinger.

  10. On cooking, the mixture separates into two. There will be a lovely lemon sauce at the bottom and a very light sponge on top.

 

Easter Lemon Pavlova

I am indebted to Mary Berry of The Great British Bakeoff for this recipe. It is very light, and the lemon makes it a refreshing end to a holiday meal with family and friends.

 

Easter Lemon Pavlova

 

This is a lovely dessert that really does taste heavenly and looks very impressive too. The one thing I like about it is that you can prepare a lot in advance. The candied lemon peel can easily be made the day before and the lemon curd a few days before. The meringue is best made on the day you wish to serve it but that takes very little time to prepare. Then all there is to do is to mix the whipped cream into the lemon curd and assemble everything.

 

Easter Lemon Pavlova
Prepares: 8–10 servings (picture shows 4–6)
 
  • Preparation time: 1 hour 25 minutes
  • Standing time: 2 hours or over night for the candied lemon zest
  • Cooking time: about 2 hours

  • Ingredients
  • For the candied lemon zest
  • 55g (2 oz) caster/superfine sugar (¼ cup + ½ tbsp) plus extra for coating
  • 2 lemons

  • For the meringue
  • 6 egg whites
  • 340g (12 oz) caster sugar/superfine sugar (1¾ cups)
  • 2 tsp white wine vinegar
  • 2 tsp cornflour/cornstarch

  • For the lemon curd filling
  • 6 egg yolks
  • 340g (12 oz) caster/superfine sugar (1¾ cups)

  • 2 lemons at room temperature (to add to the 2 reserved from making the candied lemon zest)
  • 225g (8 oz) butter (1 cup, or 2 sticks)
  • 480ml (16 fl oz) double/whipping cream (2 cups)

  • To serve
  • 30 chocolate mini eggs

  • Equipment
  • Piping bag, fitted with a rose nozzle


  1. Method
  2. For the candied lemon zest
  3. (Can be made up to 24 hours ahead)

  4. Peel the zest from two lemons and cut into thin strips. Reserve the lemons for their juice for the lemon curd.

  5. Put the sugar in a pan with 60ml (2 fl oz) (¼ cup) water and bring to the boil, stirring constantly. Then add the zest and boil until syrupy, about 2–3 minutes. Drain on parchment paper, then roll in the extra sugar until they are well coated. Leave to dry in a warm place for at least two hours, or over night.

  6. For the meringue
  7. Preheat the oven to 160°C (325°F) (gas mark 3)

  8. Draw a 25cm (10 inch) circle on a sheet of baking parchment. With the drawn side down, place on a baking tray.


  9. Add the egg whites to a bowl and whisk until stiff but before they get to peak stage. Use an electric hand-whisk or a free-standing mixer. Then gradually add the sugar a spoonful at a time while still whisking on the maximum speed until the mixture is stiff and shiny, and stands in peaks. 


  10. Blend the vinegar and cornflour/cornstarch together in a small bowl until smooth. Gently stir this into the meringue mixture. 


  11. Take half of the meringue and spread onto the baking parchment within the lines of the drawn circle. With the remaining half of meringue fill the piping bag and carefully pipe 10 separate nests equally around the edge of the meringue base. 


  12. Place on the middle shelf of the oven, turn the heat down to 150°C (300°F) (gas mark 2) and bake for 1½–2 hours. The pavlova will be a pale cream colour and will come off the paper easily when ready. Begin to check after an hour until it has reached this stage. Turn off the oven and leave the pavlova in the oven to become cold. 


  13. For the lemon curd
  14. (The lemon curd can also be made ahead of time and once cooled can be refrigerated, covered with cling film, until needed. It will keep in a refrigerator for up to seven days.)

  15. Squeeze the juice from all 4 lemons. (4 medium lemons should yield 12 tablespoons (¾ cup))

  16. Place a heatproof bowl over a pan of gently simmering water. Add the egg yolks, sugar and lemon juice to the bowl and whisk until the sugar has dissolved.

  17. Gradually add the butter to the pan, stirring until the butter has melted and combined.

  18. Continue stirring until it the mixture starts to thicken. Patience is needed for this as this stage can take up to 20 minutes before it starts to thicken. It will thicken suddenly, so don’t give up! Remove from the heat and leave to cool. It will thicken further as it cools.

  19. To assemble
  20. Once the lemon curd has cooled completely, pour the cream into a large bowl and whisk until really thick. Then add it to the lemon curd, gently swirling it through. Spoon a little into each of the nests. Then fill the middle of the pavlova with the remainder (you may not need it all).

  21. Finally, place three chocolate mini-eggs in each of the nests and then sprinkle the candied zest in the middle of the pavlova creating a mound.

Updated: March 25, 2017

Lemon Angel Pie with Strawberries

Lemon Angel Pie with Strawberries

 

This is a lovely light dessert and another way to enjoy strawberries now they are at the height of their season.

The base is a soft meringue nest which is filled with a lemon cream custard, topped with whipped cream and decorated with delicious strawberries.

 

Lemon Angel Pie with Strawberries
Prepares: 6–8 servings
 
  • Preparation time: 25 minutes
  • Chilling time: 2 hours
  • Cooking time: 1 hour 25 minutes

  • Ingredients
  • For the meringue
  • 4 eggs, large (U.K.)/extra large (N.A.), whites only (reserve the yolks for the filling)
  • ¼ tsp cream of tartar
  • 170g/6 oz caster sugar/fine white sugar

  • For the filling
  • 4 egg yolks
  • 100g/3½ oz granulated sugar
  • 1 lemon
  • 225ml/8 fl oz whipping cream/double cream

  • For the topping
  • 120ml/4 fl oz whipping cream/double cream
  • 2 tbsp icing sugar
  • 280g/10 oz strawberries, washed and hulled

  • Equipment
  • 23cm/9 inch glass dish


  1. Method
  2. For the meringue
  3. Preheat the oven to 110°C/225°F/gas mark ¼.

  4. Whip the egg whites until stiff. Sprinkle over the cream of tartar then gradually add the sugar a spoonful at a time, beating well between each addition until the meringue is smooth and glossy.

  5. Very lightly grease the glass dish then spoon in the meringue, making a nest about 2.5cm/1 inch deep with a rim about 5cm/2 inches deep.

  6. Bake for 1 hour 15 minutes and then leave to cool.

  7. For the filling
  8. Zest half the lemon and squeeze the juice from the whole lemon and set to one side.

  9. Beat the egg yolks and sugar together in a glass bowl sitting over a pan of just simmering water. Stir in the lemon juice and zest. Continue to cook for about 10 minutes or until the sauce has thickened, stirring frequently. Remove the bowl from the pan and leave to cool.

  10. Whip the cream until soft peaks just start to form (you don’t want it to become stiff). Fold into the lemon sauce until incorporated. Pour into the meringue nest and chill for 2 hours.

  11. For the topping
  12. Whip the cream and sugar together until stiff and spread over the lemon filling.

  13. Decorate with the strawberries. If they are small, leave whole but if they are large, slice.

 

Pork Schnitzel

Pork Schnitzel

 

Oh so quick and just perfect for a summer’s supper!

Breaded pork tenderloin that has been flattened to produce thin steaks are quickly sautéed. Serve with a lemon wedge to squeeze over and a mixed green salad on the side.

 

Pork Schnitzel
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 450g/1 lb pork tenderloin, cut into four
  • 25g/1 oz flour, seasoned
  • 1 egg, beaten
  • 140g/5 oz fresh white breadcrumbs
  • 2 tbsp oil (not olive oil)
  • 1 lemon, cut into wedges

  • To serve
  • a green salad


  1. Method
  2. Lay one portion of pork on a board, cover with cling film and, using a rolling pin, gently hit the pork to flatten it to an even thickness about 1.25cm/½ inch. Peel away the cling film and transfer the pork to a plate covered with kitchen paper to dry. Repeat with the remaining three portions of pork.

  3. Put the flour, egg, and breadcrumbs on three separate lipped plates. Coat each steak first in flour, gently shaking off any excess, then dip in the egg and finally coat with the breadcrumbs.

  4. Heat the oil in a large sauté pan then add the pork steaks and over a medium–low heat cook for 5 minutes. Turn and cook the other side for a further 5 minutes until golden and cooked through.

  5. Serve with the lemon wedges and green salad.

 

Tarte au Citron

Tarte au Citron

 

A light pastry base is filled with a creamy, citrus filling that makes this tart very refreshing.

 

5.0 from 1 reviews
Tarte au Citron
Prepares: 8 servings
 
  • Preparation time: 40 minutes
  • Standing time: 40 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • For the pastry
  • 225g/8 oz plain flour/cake and pastry flour
  • 2 tsp caster sugar/fine white sugar
  • 110g/4 oz cold butter
  • a pinch of salt

  • For the filling
  • 3 lemons, juice only (9 tbsp)
  • ½ orange, juice only
  • 225g/8 oz caster sugar/fine white sugar
  • 3 eggs, large (U.K.)/extra large (N.A.)
  • 2 eggs, yolks only, large (U.K.)/extra large (N.A.)
  • 140ml/5 fl oz/¼ pint double cream/whipping cream

  • To serve
  • icing sugar

  • Equipment
  • A 27cm/10½ inch loose-based tart tin, greased and floured


  1. Method
  2. For the pastry
  3. Sift the flour and salt into a mixing bowl and add the sugar. Cut the butter into small cubes and add to the flour. Rub the butter into the flour, lifting the flour well out of the bowl to incorporate as much air as possible.

  4. When the mixture resembles dry breadcrumbs, sprinkle over 3 tablespoons of cold water and, using a palette knife, bring together until it has formed clumps. Add a little more water (no more than 1 tablespoon) if the mixture is dry. Using the hands, bring together into a ball by kneading lightly. Cover in cling film and refrigerate for 20 minutes to relax the pastry.

  5. (Alternatively, use a food processor. I just prefer making pastry by hand.)

  6. Roll out the pastry on a lightly floured surface until it is 5cm/2 inches larger than the size of the tart tin. Carefully transfer to the tin without stretching the pastry. Gently press down into the sides of the tin, then trim by running the rolling-pin over the top to cut the pastry level with the rim. Return to the fridge for a further 20 minutes to firm up.

  7. Meanwhile, preheat the oven to 200°C/400°F/gas mark 6.

  8. Prick the pastry base all over, line with baking paper and add baking beans, making sure they spread to the edge. Bake for 15 minutes. Remove the paper and beans and bake for a further 10–15 minutes until golden. Put to one side to cool a little before filling.

  9. For the filling
  10. Meanwhile, make the filling.

  11. Preheat the oven to 150°C/300°F/gas mark 2.

  12. Strain the juice of the lemons and orange into a bowl. Add the sugar, eggs and egg yolks and whisk just enough to blend in the eggs. Whisk gently to avoid the mixture becoming too frothy. Stir in the cream, then strain the mixture into a jug.

  13. Carefully remove the tart shell from the tin and place on baking sheet. Pour the strained mixture into the tart shell. Very carefully slide onto the oven rack and bake for 20–25 minutes until just set. Leave to cool.

  14. Dust icing sugar over the lemon tart using a small sieve and serve immediately at room temperature.

 

Stuffed Sole

Stuffed Sole

 

Sole fillets are a delicate fish and here they are cooked with a cream cheese, parsley and lemon stuffing, which adds to the flavour of the fish without overpowering it. Cooks in just 20 minutes for a delicious meal.

 

Stuffed Sole
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 8 sole fillets (about 140g/5 oz each)
  • 50g/2 oz cream cheese, softened
  • ½ cup soft breadcrumbs
  • 2 tbsp parsley, chopped
  • 1½ lemons, juice only
  • pepper
  • paprika

  • To serve
  • Serve with asparagus, when in season, or French beans/fine green beans. Asparagus is delicious with this dish as it complements the delicacy of the sole.

  • Equipment
  • An ovenproof dish large enough to take 4 fillets in a single layer


  1. Method
  2. Preheat the oven to 200°C400°F/gas mark 6

  3. Tip the breadcrumbs in a large frying pan/skillet and, over a medium heat, toast them until quite crispy, about 5 minutes. Shake the pan often to turn the crumbs.

  4. In a mixing bowl combine the breadcrumbs with the cream cheese, 2 tablespoons of the chopped parsley, pepper and the juice of one lemon.

  5. Place four of the fillets in the ovenproof dish in a single layer. Spread the filling over the four fillets. Top with the four remaining fillets.

  6. Sprinkle paprika over the top of the fish and squeeze over the juice of the remaining half lemon.
  7. Bake, uncovered, in the oven for 20 minutes, until the fish flakes easily with a fork.

  8. This can also be microwaved, covered, on a high for 8 minutes. Let stand, covered, for 5 minutes before serving.

 

Crêpes with Lemon and Sugar

Crêpes with Lemon and Sugar

 

A batch of crepes folded into quarters then drizzled with lemon juice and sprinkled with sugar make a very light version of the traditional English pancake.

 

Crêpes with Lemon and Sugar
Prepares: 8–10 large crêpes
 
  • Preparation time: 10 minutes
  • Standing time: 10 minutes
  • Cooking time: About 20 minutes

  • Ingredients
  • 110g/4 oz plain flour/cake and pastry flour
  • pinch of salt
  • 2 large eggs (U.K.)/extra large eggs (N.A.)
  • 200ml/7½ fl oz semi-skimmed milk mixed with 75 ml/2½ fl oz water
  • 50g/2 oz butter

  • To serve
  • Caster sugar/fine white sugar
  • 1 lemon, halved

  • Equipment
  • A 25.5cm/10 inch heavy gauge aluminium frying pan


  1. Method
  2. Sift the flour and salt into a large mixing bowl.

  3. Make a well in the centre of the flour and break the eggs into it. Using an electric whisk or a balloon whisk, whisk the eggs into the flour gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the sides of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream. Set aside for 20 minutes.

  4. Preheat oven to 150°C/300°F/gas mark 2 and place five plates in the oven to warm.

  5. Melt the butter in the pan. Spoon 2 tablespoons of the butter into the batter and whisk it in. Pour the remainder into a small bowl and reserve it to smear the pan between cooking each crêpe using a wodge of kitchen paper.

  6. Get the pan really hot, then turn the heat down to a medium setting.

  7. Use about 3 tablespoons of batter for each pancake. It is easier to measure this into a ladle or measuring cup first and use this to tip the batter into the pan in one go. Using the ladle or cup, pour the batter quickly into the centre of the pan at the same time tipping it around from side to side to get the base evenly coated. If there are any holes, just fill them in with the batter using a teaspoon. It should take less than a minute to for the underside to turn golden. Check by lifting the edge with a palette knife.

  8. Flip the pancake over with the palette knife and cook the other side until golden. This side will need less time to cook. Then slide it out of the pan onto a warmed plate.

  9. Continue until all the batter is used. Overlap the pancakes on the warmed plate as you go, keeping them warm in the oven covered loosely with foil.

  10. Serve with some juice of the lemon squeezed over the pancake and a generous sprinkling of sugar. They can then be rolled or folded into quarters.

 

Traditional English Pancakes

Traditional English Pancakes

 

These traditional English pancakes are served with lemon and sugar – easy to prepare and easy to eat!

 

Traditional English Pancakes
Prepares: 6–8 large pancakes
 
  • Preparation time: 20 minutes
  • Standing time: 20 minutes
  • Cooking time: About 20 minutes

  • Ingredients
  • 110g/4 oz plain flour/cake and pastry flour
  • pinch salt
  • 2 large eggs (U.K.)/extra large eggs (N.A.)
  • 275ml/10 fl oz semi-skimmed milk
  • 25g/1 oz butter, melted
  • 25g/1 oz butter for greasing

  • To serve
  • granulated sugar
  • 1 lemon, halved

  • Equipment
  • A 25.5cm/10 inch heavy gauge aluminium frying pan


  1. Method
  2. First, melt 1 oz of butter and set aside to cool.

  3. Sift the flour and salt into a large mixing bowl and make a well in the centre.

  4. Beat the eggs in a bowl, then add the milk and cooled, melted butter. Gradually pour the mixture into the well of the flour while whisking with an electric whisk or a balloon whisk, incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the sides of the bowl using a rubber spatula and whisk again until all the mixture is smooth. Let stand for 20 minutes.

  5. Preheat oven to 150°C/300°F/gas mark 2 and place five plates in the oven to warm.

  6. Get the pan really hot, then turn the heat down to a medium setting.

  7. Melt the remaining butter in the pan then pour into a small bowl. After cooking each pancake, smear the pan with the butter to keep it lightly greased, using a wodge of kitchen paper. The pan should be lightly greased not running with butter.

  8. Use about 4 tablespoons of batter for each pancake. It is easier to measure this into a ladle first to give a guide for the amount for each pancake. Quickly tip the batter from the ladle into the centre of the pan and at the same time tip the pan from side to side to get the base evenly coated. Cook the pancake for about 1 minute until the surface dries and the underside is golden.

  9. Flip the pancake over with a palette knife. Again, cook until the underside is golden which will need less time. Then slide out of the pan onto a warmed plate.

  10. Continue until the batter is finished. Overlap the pancakes on the warmed plate as you go. Keep them warm in the oven, covered loosely with foil.

  11. To serve, squeeze lemon juice over each pancake and generously sprinkle with sugar. It can then can be rolled up.