Thursday, March 21, 2013

Nigella Lemon Meringue Cake

I stumbled across this Nigella recipe for Lemon Meringue Cake and was so intrigued by it I had to give it a go.

It really is quite strange as you bake the meringue and cake layered together.

The lemony rich egg yolk cake is spread on the bottom of two tins, I don't actually have two the same size hence my interesting shaped cake.

And the glossy thick meringue layer spread on top.

It is then baked. 
Mine browned very quickly, so I turned the heat down a bit and loosely covered with foil.

After cooling in the tins you put one cake meringue side down.

Generously cover with lemon curd (make your own - its easy).

Top with some freshly whipped cream.

Then pop your next layer of cake on top.

Quite an ugly cake really but at the same time so impressive.
 I really liked it though next time I'll add extra lemon curd and take more care with the cake - make it softer and lighter.

Friday, March 8, 2013

Pancetta, Pea and Sage Risotto

This is delicious risotto recipe from Taste, although I did make a few adjustments. 
I use pancetta not prosciutto, I added a handful of chopped sage at the rice stage, I used ham stock not chicken (plus needed extra cup) and I grated parmesan on top but not through... but hey I don't have time to type out my version ;)

Either way risotto is always a simple tasty dish to cook. 
Chop up the pancetta, onion and garlic and cook until the onion is nice and soft.

Add the rice and chopped sage, and give it a decent couple of minutes cooking while stirring.

Add the white wine and cook until is basically gone.

Add the warm stock a ladle at a time and continually keep moving the rice around.

I add more stock once I can make a 'clear' space in my pot!

With the last ladle add the peas. 
Serve with topped crispy sage butter and a grating of parmesan.