Creamy Lemon Tart with Redcurrants

This is a very creamy lemon tart which balances the tartness of the redcurrants. These are scattered over the top of the tart just before serving.

Creamy Lemon Tart with Redcurrants

6 servings
  • Preparation time: 50 minutes
  • Chilling time: 40 minutes
  • Cooking time: 40 minutes
  • Cooling time: about 2 hours
  • Ingredients
  • For the pastry
  • 200 g (7 oz) plain/all-purpose flour (1½ cups)
  • 2 tsp caster/superfine sugar
  • 100 g (3½ oz) cold butter, cut into cubes (⅓ cup + 2 tbsp, or 1 stick less 1 tbsp)
  • pinch of salt
  • For the filling
  • 2 lemons
  • 115 g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
  • 2 eggs, medium (U.K.)/large (N.A.)
  • 1 egg, medium (U.K.)/large (N.A.), yolk only
  • 85 g (3 oz) unsalted butter cut into cubes (³⁄₈ cup, or ¾ stick)
  • 150 ml (5 fl oz) double cream/whipping or heavy cream (⅔ cup)
  • To serve
  • redcurrants
  • icing/powdered sugar for dusting
  • Equipment
  • You will also need a 20 cm (8 inch) loose-based tart tin.
  • Method
  • For the pastry
  • Sift the flour and salt into a mixing bowl.
  • Rub in the butter, at the same time lifting the flour well out of the bowl to incorporate as much air as possible.
  • When the mixture resembles dry breadcrumbs, add the sugar.
  • Then sprinkle over 2½ tablespoons of cold water and, using a palette knife, bring the mixture together until it begins to form clumps. Add a little more water (no more than ½ tablespoon) if the mixture seems dry. Using your hands, bring together into a ball by kneading lightly.
  • Wrap in cling film/plastic wrap and refrigerate for 20 minutes to relax the pastry.
  • (Alternatively, use a food processor.)
  • Roll out the pastry on a lightly floured surface until it is 5 cm (2 inches) larger than the size of the tart tin.
  • Carefully transfer to the tin without stretching the pastry and gently press down into the sides. Then trim the pastry by running the rolling-pin over the top to cut the pastry level with the rim. Prick the pastry base all over and return to the fridge for a further 20 minutes to firm up.
  • Meanwhile, preheat the oven to 200°C (400°F) (gas mark 6).
  • Line the pastry 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 5–10 minutes until golden.
  • Put to one side to cool a little before filling.
  • For the filling
  • Meanwhile, make the filling.
  • Zest one lemon and put to one side.
  • Now strain the juice of both lemons into a large bowl.
  • Add the sugar, whole eggs, and egg yolk and whisk until just combined.
  • Place the bowl over a pan of just simmering water and add the cubes of butter, one at a time, whisking until each one has melted.
  • Stir the mixture until it begins to thicken.
  • Now stir in the cream and lemon zest.
  • Remove the bowl from the pan.
  • Carefully remove the pastry case from its tin and place on a baking sheet.
  • Pour the mixture into the pastry case and bake for a further 12–15 minutes until the filling is just set.
  • Leave to cool.
  • Just before serving, decorate the top with redcurranrs (you can leave them on their stalks) and dust icing/powered sugar over the tart using a small sieve.
  • Serve at room temperature.
Print Recipe

Lemon Meringue Pie

Lemon Meringue Pie

This lemon meringue pie is a true family favourite and was one of the first pies I ever baked. The filling is very easy to make from scratch. It gives a mixture that is both creamy and full of zingy lemon flavour to complement the sweetness of the meringue on top.

Lemon Meringue Pie

4 –6 servings
  • Preparation time: About 45 minutes
  • Standing time: 30 minutes
  • Cooking time: About 55 minutes

  • Ingredients
  • For the shortcrust pastry
  • 170 g (6 oz) plain flour/cake and pastry flour (1⅓ cups)
  • pinch of salt
  • 40 g (1½ oz) butter, cut into cubes (3 tbsp, or ⅜ stick)
  • 40 g (1½ oz) lard, cut into cubes (3 tbsp)
  • about 2 tbsp cold water

  • For the filling
  • 3 tbsp cornflour/cornstarch
  • 150 ml (5 fl oz) water (⅔ cup)
  • 2 lemons, zest and juice
  • 115 g (4 oz) granulated sugar (½ cup + 1 tbsp)
  • 2 egg yolks, reserve the whites for the meringue
  • For the meringue
  • 2 egg whites
  • 115 g (4 oz) caster sugar/superfine sugar (½ cup + 1 tbsp)

Equipment

  • You will also need an 18 cm (7 inch) round deep pie plate with rim and a baking tray/sheet.


  • Method
  • For the pastry
  • Sift the flour and salt into a bowl.

  • Rub the fat into the flour until the mixture resembles fresh breadcrumbs. This can be done by hand or in a food processor.

  • Sprinkle the water evenly over the surface (if it is not sprinkled evenly it can cause blistering when the pastry is cooked). Start bringing the dough together using a pallet knife until it starts clumping. Then knead the dough until it is smooth. Pop in a plastic food bag and refrigerate to rest for 30 minutes.

  • Meanwhile preheat the oven to 190°C (375°F) (gas 5).

  • Roll out the pastry onto a floured surface to a thickness of 6mm (¼ inch) and 5cm (2 inches) larger than the pie plate.

  • Now cut a 1.25 cm (½ inch) strip from around the edge of the pastry. Dampen the rim of the pie plate with water and then use the strip to cover the rim, pressing it down.
  • Next dampen the strip of pastry. Then line the pie plate with the remaining pastry, gently pressing it down into the pie plate and around the rim to make sure no air is trapped but being careful not to stretch the pastry.

  • Remove any excess pastry from around the edge of the rim and prick the base of the pastry with a fork.

  • Bake blind for 15 minutes.

  • Carefully remove the paper and baking beans, and return the pastry to the oven for a further 5–10 minutes until it is cooked through. Remove from the oven and set aside.

  • Reduce the oven temperature to 150°C (300°F) (gas 2) and place a baking tray/sheet in the oven.

  • For the filling
  • While the pastry is cooking, the filling can be prepared. Mix the cornflour with the water in a saucepan. Then stir in the zest and juice of the lemons. Bring slowly to the boil, stirring, until the mixture thickens.

  • Now reduce the temperature to medium and add the sugar, stirring until it has dissolved. Remove from the heat, cool the mixture for a couple of minutes.

  • Beat in the egg yolks. Set aside.

  • For the meringue
  • Whisk the egg whites until stiff.

  • Then gradually add the sugar, a tablespoon at a time, whisking well between each addition, until the mixture is stiff and glossy.

  • To finish
  • The pastry case can either be left in the pie plate or carefully removed. Place the pie plate or the pastry case only on the warmed baking tray/sheet.

  • Now pour the lemon filling into the pastry case and level the surface.

  • Pile the meringue on top, making sure it completely covers the filling. Finally pull the meringue up into peaks using the tip of a knife.

  • Bake in the oven for 30 minutes. The meringue will be crisp and lightly browned on the outside but still soft on the inside.

  • It can be served warm or cold. If it is to be served warm, let it rest for 20 minutes after taking it out of the oven before slicing into portions.
Print Recipe

Updated: February 20, 2020

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

6 –8 large pancakes
  • Preparation time: 20 minutes
  • Standing time: 20 minutes
  • Cooking time: About 20 minutes

  • Ingredients
  • 115 g (4 oz) plain flour/all-purpose flour (1 cup less 1½ tbsp)
  • pinch salt
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 300 ml (10 fl oz) semi-skimmed/partly skimmed milk (1¼ cups)
  • 28 g (1 oz) butter, melted (2 tbsp)
  • 28 g (1 oz) butter for greasing (2 tbsp)
  • To serve
  • granulated sugar
  • 1 lemon, halved

Equipment

  • You will also need a 25.5 cm (10 inch) heavy gauge aluminium frying pan/skillet.


  • Method
  • First, melt 28 g (1 oz) (2 tbsp) of butter and set aside to cool.
  • Sift the flour and salt into a large mixing bowl and make a well in the centre.

  • 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 silicon spatula and whisk again until all the mixture is smooth. Let stand for 20 minutes.

  • Meanwhile preheat oven to 110°C/225°F/gas ¼, and place five plates in the oven to warm.

  • Melt the remaining butter and pour into a small bowl.
  • Get the pan really hot, then turn the heat down to a medium setting.

  • Smear the pan, using kitchen paper, with a little melted butter to keep it lightly greased. (The pan should be lightly coated, not running with butter.) Repeat before cooking each pancake.
  • Use about 3 tablespoons of batter for each pancake. (It is easier to measure this into a ladle or cup first to give a guide for the amount for each pancake.) Quickly tip the batter from the ladle or cup 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.
  • 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.

  • 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.

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

Updated: February 18, 2020

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

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes, oven
  • Ingredients
  • 8 sole fillets, about 140 g (5 oz each)
  • 55 g (2 oz) cream cheese, softened (¼ cup)
  • ½ cup fresh breadcrumbs, 1 slice bread with crusts
  • 3 tbsp fresh parsley, chopped
  • lemons
  • freshly milled black pepper
  • paprika

Equipment

  • You will also need an ovenproof dish large enough to take 4 fillets in a single layer, lightly greased.


  • Method
  • Preheat the oven to 200°C (400°F) (gas 6)

  • Zest half a lemon and set aside.

  • Tip the breadcrumbs into a large frying pan/skillet and, over a medium heat, toast them until quite crispy, 2–3 minutes. Shake the pan often to turn the crumbs.

  • Now tip the breadcrumbs into a large bowl and add the cream cheese, 2 tablespoons of the chopped parsley, black pepper, and the juice of the whole lemon. Mix to combine.

  • Place four of the fillets in the ovenproof dish in a single layer. Spread the filling over the four fillets and then top with the four remaining fillets.

  • Squeeze the juice of the half lemon over the fish.Then sprinkle a little paprika and the lemon zest on top.

  • Bake, uncovered, in the oven for 20 minutes, until the fish flakes easily with a fork.

  • Garnish with the remaining parsley.

  • Serve with asparagus when in season. It is delicious with this dish as it complements the delicacy of the sole. Serve with whole green beans at other times.

Note

  • This dish can also be microwaved, covered, on high for 8 minutes. Let stand, covered, for 5 minutes before serving.
Print Recipe

Updated January 30, 2020

Tarte au Citron

Tarte au Citron

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

Tarte au Citron

8 servings
  • Preparation time: 40 minutes
  • Standing time: 40 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • For the pastry
  • 225 g (8 oz) plain/all purpose flour (1¾ cups)
  • 2 tsp caster/superfine sugar
  • 115 g (4 oz) cold butter (½ cup, or 1 stick)
  • a pinch of salt

  • For the filling
  • 3 lemons, juice only(9 tbsp)
  • ½ orange, juice only
  • 225 g (8 oz) caster/superfine sugar (1 cup + 2 tbsp)
  • 3 eggs, large (U.K.)/extra large (N.A.)
  • 2 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 140 ml (5 fl oz) double cream/whipping or heavy cream (⅔ cup)

To serve

  • icing/powdered sugar

Equipment

  • You will also need a 27cm (10½ inch) loose-based tart tin, greased and floured.


  • Method
  • For the pastry
  • Sift the flour and salt into a mixing bowl.

  • Cut the butter into small cubes and add to the flour. Rub in the butter, at the same time lifting the flour well out of the bowl to incorporate as much air as possible.

  • When the mixture resembles dry breadcrumbs, add the sugar.

  • Then sprinkle over 3 tablespoons of cold water and, using a palette knife, bring the mixture together until it begins to form clumps. Add a little more water (no more than 1 tablespoon) if the mixture seems dry. Using your hands, bring together into a ball by kneading lightly. Cover in cling film/plastic wrap and refrigerate for 20 minutes to relax the pastry.

  • (Alternatively, use a food processor.)

  • 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.

  • Meanwhile, preheat the oven to 200°C (400°F) (gas mark 6).

  • 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.
  • For the filling
  • Meanwhile, make the filling. Reduce the oven temperature to 150°C (300°F) (gas mark 2).

  • 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.

  • 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. Then leave to cool.

  • Just before serving dust icing/powered sugar over the lemon tart using a small sieve. Serve at room temperature.
Print Recipe

Updated: November 19, 2019

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

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 400 g (14 oz)
  • 1 tbsp fresh thyme leaves
  • 2 tsp lemon juice
  • 2 tbsp olive oil
  • tbsp flour, seasoned
  • 1 egg, beaten
  • 2 tbsp olive oil
  • cups fresh fine white breadcrumbs (3 slices bread)
  • oil for frying (not olive oil)
  • For the sauce
  • 140 ml (5 fl oz) crème fraîche (⅔ cup)
  • tsp Dijon or English mustard
  • tsp whole-grain mustard
  • ½ tsp horseradish sauce

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


  • Method
  • For the goujons
  • Place the chicken strips in a shallow dish. Sprinkle over the thyme and lemon juice and then add 4 teaspoons of the olive oil. Cover, refrigerate, and leave to marinade for at least 2 hours.

  • Now spread the seasoned flour on a plate or put in a plastic storage bag.

  • Lightly beat the egg in a shallow bowl and add 2 teaspoons of olive oil.

  • Spread the breadcrumbs over a second plate.

  • Now drain the chicken and pat dry.

  • Next toss the chicken strips in the seasoned flour, then dip them into the egg and finally roll in the breadcrumbs until well coated.

  • Place on a plate and chill for 15 minutes.

  • Heat a little oil in a large frying pan/skillet. You want just enough to prevent the chicken from sticking. Add the chicken and fry over a medium–low heat for 10 minutes, turning frequently, until crisp and golden all over.

  • Roll them on kitchen paper to absorb any oil before serving.

  • For the sauce
  • Just stir all the ingredients together until combined and serve separately for dipping.
Print Recipe

Updated: July 10, 2019

Sautéed Potatoes

Ingredients

  • 675 g (1 lb 8 oz) (about 4–5 medium) potatoes, cut into even-sized pieces
  • salt and freshly milled black pepper
  • tbsp olive oil
  • Method
  • Place potatoes in a pan with cold, salted water to cover. Bring to the boil and simmer for 7 minutes. Now drain and leave for a few minutes until they are cool enough to handle. Dice into 2.5 cm (1 inch) chunks.
  • 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.
Print Recipe

Updated: July 10, 2019

 

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

8 –10 large crêpes
  • Preparation time: 10 minutes
  • Standing time: 10 minutes
  • Cooking time: About 20 minutes

  • Ingredients
  • 110 g (4 oz) plain/all-purpose flour (1 cup less 2 tbsp)
  • pinch salt
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 240 ml (8 fl oz) semi-skimmed milk (1 cup)
  • 60 ml (2 fl oz) water (¼ cup)
  • 55 g (2 oz) butter, melted (¼ cup, or ½ stick)
  • To serve
  • caster/superfine sugar
  • 2 lemons, juice only
  • You will also need a 25.5 cm (10 inch) heavy gauge aluminium frying pan/skillet.


  • Method
  • First mix the milk and water together.

  • Then sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break in the eggs.

  • 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.

  • Spoon 2 tablespoons of the melted butter into the batter and whisk again. Reserve the remaining butter.

  • Let the mixture stand for 20 minutes.

  • Place five plates in a warm oven.

  • Get the pan/skillet really hot, then turn the heat down to a medium setting.

  • Smear a little of the reserved butter over the base of the pan/skillet between cooking each pancake.

  • You will need about 3 tablespoons of batter for each pancake. It is easier to measure this into a ladle or measuring cup first. Then pour the batter quickly into the centre of the pan/skillet, at the same time tipping the pan/skillet around from side to side to get the base evenly coated. If there are any holes, just fill them in with extra batter using a teaspoon. It should take less than a minute for the underside to turn golden. Check by lifting the edge with a palette knife.

  • 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.

  • Continue making the pancakes until all the batter is used. Stack them on the warmed plate as they are ready. Keep them warm in the oven, covered loosely with foil.
  • To serve, fold each pancake into quarters and divide them amongst the four warmed plates. Pour the lemon juice over the pancakes and then generously sprinkle with sugar.
Print Recipe

Updated: April 24, 2019

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

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
  • 55 g (2 oz) caster/superfine sugar (¼ cup + ½ tbsp) plus extra for coating
  • 2 lemons

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

  • For the lemon curd filling
  • 6 egg yolks
  • 340 g (12 oz) caster/superfine sugar (1¾ cups)
  • 2 lemons at room temperature, plus the 2 reserved from making the candied lemon zest
  • 225 g (8 oz) butter, cubed (1 cup, or 2 sticks)
  • 480 ml (16 fl oz) double/whipping cream (2 cups)

To serve

  • 30 chocolate mini eggs

Equipment

  • You will also need a piping bag fitted with a rose nozzle.


  • Method
  • For the candied lemon zest
  • (Can be made up to 24 hours ahead)

  • Peel the zest from two lemons and cut into thin strips. (Reserve the lemons for their juice in the lemon curd.)

  • Lay a piece of parchment ready on the work surface and spoon over the extra sugar for coating.

  • Now dissolve the sugar in a pan with 60 ml (2 fl oz) (¼ cup) water, then bring to the boil, stirring constantly.
  • Add the zest and gently boil until syrupy, about 2–3 minutes.

  • Drain the zest and tip onto the parchment paper. Then toss in the extra sugar until each one is well coated.

  • Leave to dry in a warm place for at least two hours, or overnight.
  • For the meringue
  • Preheat the oven to 150°C (300°F) (gas mark 2)

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

  • 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. 


  • Blend the vinegar and cornflour/cornstarch together in a small bowl until smooth. Then gently stir this into the meringue. 


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


  • Place on the middle shelf of the oven and bake for 1½–2 hours. The pavlova will be a pale cream colour and will lift off the paper easily when ready. Begin to check periodically after 1¼ hours until it has reached this stage. Then turn off the oven but leave the pavlova on the oven shelf, with the door slightly ajar, until cold. 


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

  • Squeeze the juice from the four lemons. (4 medium lemons should yield ¾ cup.)

  • 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.

  • Now gradually add the butter to the pan, stirring until the butter has melted.

  • Continue stirring until the mixture starts to thicken, about 10 minutes. It should resemble pouring cream and coat the back of a spoon. Then remove from the heat and leave to cool. It will thicken further on cooling.

  • To assemble
  • 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 nest. Then fill the middle of the pavlova with the remainder (you may not need it all).

  • Finally, place three chocolate mini-eggs in each nest and then sprinkle the candied zest in the middle of the pavlova, creating a mound.
Print Recipe

Updated: April 22, 2019

Baked Sole with Cream and Parmesan

Baked Sole with Cream and Parmesan

This is a really delicious fish dish that is easy to prepare and bakes in only 15 minutes. The fish is baked with lemon and cream and topped with Parmesan cheese.

Baked Sole with Cream and Parmesan

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 8 small or 4 large sole fillets or other flat fish, 675 g (1 lb 8 oz), skinned
  • 240 ml (8 fl oz) double cream/whipping or heavy cream (1 cup)
  • 85 g (3 oz) Parmesan cheese, coarsely grated (¾ cup)
  • 1 lemon, juice only
  • 1 garlic clove, peeled and finely chopped
  • 2 tbsp flat-leaf parsley, finely chopped

Equipment

  • You will also need a 27 x 20 cm (11 x 8 inches) ovenproof dish.


  • Method
  • Preheat the oven to 220°C (425°F) (gas 7)

  • Grease the ovenproof dish with butter, then lay the fish in a single layer in the dish with their thin ends tucked under so the fish will cook evenly.

  • Now spoon the lemon juice over the fish.

  • In a separate bowl or jug, combine the cream, garlic and parsley. Pour evenly over the fish.

  • Top with the Parmesan, sprinkling it over so it completely covers the fish and cream.

  • Bake in the oven for 15 minutes until the top is starting to brown and the fish is cooked through.
Print Recipe

Lemon Surprise Pudding

This week we’ve had a couple of nights where it feels quite cool – it seems as though the time has come to say goodbye to summer and all those lovely berry desserts.

The coming of fall, although a beautiful but short season here in Ontario, will mean that winter is just around the corner. Now being a summer person, that is not my favourite time of year. It means there is often a very reluctant dog (our yellow labrador) and us to venture out on walks. The bright sunny, even snowy days, are a delight – it’s the ice and wind I could do without!

So – where I was going – it seems that it’s now time to start bringing out the fall recipes with that bit of comfort food about them. The first one we had again for supper last evening – a Lemon Surprise Pudding – which has just been added to the blog. I hope that you will want to try it.

Lemon Surprise Pudding

This Lemon Surprise Pudding makes a lovely, citrus dessert. The mixture creates a thick, very lemony sauce that is covered with a really light and airy sponge.

Lemon Surprise Pudding

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 35 minutes

  • Ingredients
  • 2 large lemons
  • 55 g (2 oz) butter, softened (¼ cup, or ½ stick)
  • 115 g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 55 g (2 oz) plain/cake and pastry flour (⅓ cup + 1 tbsp)
  • 150 ml (5 fl oz) full fat/whole milk (⅔ cup)
  • To serve
  • Double/whipping or heavy cream

Equipment

  • You will also need a 1 litre (1¾ pint) (4 cups) ovenproof dish.


  • Method
  • Preheat the oven to 180°C (350°F) (gas 4)

  • First, zest one of the lemons and then squeeze out the juice from both of them. The juice should yield 150 ml (5 fl oz) (⅔ cup).
  • Cream the butter and lemon zest together in a large bowl. Then, a spoonful at a time, add the sugar, beating well between each addition, until the mixture becomes light and fluffy.

  • Separate the eggs, putting the whites into a bowl to whip later and adding the yolks to the mixture.

  • Sieve the flour into a separate bowl. Now add a tablespoon of flour followed by a tablespoon of milk, beating well between each addition, until all the flour and milk have been incorporated.

  • Slowly add the lemon juice. It may start to curdle but that will not be a problem.

  • Finally, whip the egg whites until they are just stiff and then lightly fold in.

  • Generously butter the ovenproof dish and then pour in the mixture.

  • Bring a kettle of water to the boil. Place the ovenproof dish in a roasting tin/pan and then add the boiling water to the tin/pan until it reaches halfway up the sides of the ovenproof dish.

  • Bake for 35 minutes until the top is beginning to brown and the sponge springs back when lightly pressed with the tip of a finger.

  • Serve immediately along with a jug of cream. You will find there will be a lovely, thick lemon sauce at the bottom of the dish covered with a very light and airy sponge.
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Updated: October 2, 2018

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

8 servings
  • Preparation time: 20 minutes
  • Freezing time: 6 hours plus overnight
  • Standing time: 15 minutes

  • Ingredients
  • For the Creamy Iced Lemon Pots
  • 300 ml (10 fl oz) double cream/whipping or heavy cream (1¼ cups)
  • 2 lemons
  • 340 g (12 oz) caster/superfine sugar (1¾ cups)
  • 600 ml (20 fl oz) full fat/whole milk (2½ cups)
  • For decoration
  • 150 ml (5 fl oz) whipping cream or heavy cream (⅔ cup)
  • 1 lemon

Equipment

  • You will also need a 1.5 litre (2½ pint) plastic container with lid and 8 glass ramekin dishes.


  • Method
  • Whisk the cream in a large bowl until it forms soft peaks.

  • Zest the lemons and add to the cream. Now squeeze out the juice (they should yield about 6 tablespoons of juice) and add to the cream along with the sugar and milk. Whisk on the lowest setting until thoroughly mixed.

  • Pour into the plastic container, cover with the lid, and freeze for at least six hours until firm.

  • The mixture will now have begun to freeze, so break it up into chunks, pop in a blender and liquidise until smooth and creamy.

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

  • Before serving, transfer the ramekins from the freezer to the refrigerator for 15 minutes.

  • Meanwhile whip the cream and then dollop a small spoonful on top of each lemon pot.

  • Cut four thin slices from the remaining lemon and cut these into two. Twist each piece and place on top of the cream for decoration.

Note

  • These will keep in the freezer for up to a month. Just transfer from the freezer to the fridge for 15 minutes while preparing the decoration.
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Updated: June 25, 2019

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

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
  • 225 g (8 oz) caster/superfine sugar (1 cup + 2 tbsp)
  • For the filling
  • 4 egg yolks
  • 100 g (3½ oz) granulated sugar (½ cup)
  • 1 lemon
  • 225 ml (8 fl oz) whipping/double or heavy cream (1 cup)
  • For the topping
  • 120 ml (4 fl oz) whipping/double cream or heavy cream (½ cup)
  • 2 tbsp icing/powdered sugar
  • 280 g (10 oz) strawberries, washed and hulled (1 punnet or about 2 cups)


  • Method
  • For the meringue
  • Preheat the oven to 130°C(250°F) (gas ½)

  • Whip the egg whites until stiff. (Start on a low speed and gradually increase to full speed.)Sprinkle over the cream of tartar then gradually add the sugar a spoonful at a time, whisking well between each addition, until the meringue is smooth and glossy.
  • Sprinkle over the cream of tartar then gradually add the sugar a spoonful at a time, whisking well between each addition, until the meringue is smooth and glossy.
  • On a sheet of baking parchment pencil a 23 cm (9 inch) circle. 
  • Now lay this on a baking sheet with the pencil side down. Secure in place by dabbing a little meringue in the corners of the baking sheet.
  • Spoon the meringue just inside the circle. Then with the back of a spoon press the meringue down in the centre to a depth of 2.5 cm (1 inch) pushing the meringue to the outside to form a nest with a rim about 5 cm (2 inches) deep.
  • Bake for 1 hour 15 minutes and then leave to cool, preferably inside the oven.
  • For the filling
  • Zest half the lemon and squeeze the juice from the whole lemon and set to one side.

  • Beat the egg yolks and sugar together in a glass bowl sitting over a pan of just simmering water to melt the sugar. (Make sure the bowl doesn’t touch the 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 the sauce to cool.
  • Now, whip the cream until soft peaks form (you don’t want it to become stiff).
  • Then fold into the cooled lemon sauce.
  • Pour into the meringue nest, level the top, and chill for 2 hours.
  • For the topping
  • Whip the cream and sugar together until stiff and spread over the lemon filling.

  • Decorate the top with the strawberries. If they are small, leave them whole but if they are large, slice them.
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Updated: July 25, 2018