Lemon Tea Cake - this + a pot of fair trade coffee @ home make for a marvellous informal coffee shop experience.

 

Are you like me and have quite a few orphans lurking in your recipe books? 

A recent comb through my personal collection of hand written recipes found an A4 sheet of paper with this recipe on it. Heaven knows where I got it from. Nothing to indicate where, when, or whom. However, it sounded pretty much OK to me and I made it up. 

Wonderful! Delicious! 

If you are thinking of opening a coffee shop, this is a must for the menu.

A warning: It can be more-ish!

LEMON TEA CAKE

Ingredients

Base

1 cup SR Flour

1/2 cup caster sugar (I love that raw caster sugar)

60 gr butter

1 egg

Combine flour and sugar and rub in butter with fingertips until mixture resembles breadcrumbs.

Add egg and mix well.

Press 2/3 of mixture in base of 20cm springform tin or flan dish.  (Mine was 26cm) Reserve 1/3 for topping.

Filling

1/2 cup caster sugar

1/4 cup lemon juice (adding a bit of grated rind turned out to be nice)

60gr butter

1 egg

Place sugar, lemon juice and butter in saucepan and heat until butter in saucepan is melted and sugar dissolved.  Lightly beat egg.  Add lemon mixture to egg and mix well and return to stove to thicken.  Cool slightly before pouring over pastry and sprinkle remaining base mix on top.  (I would advise making sure you crumble the base mix that remains into small clumps with your fingers.)

Bake for 30 minutes at 180 degrees C.

Serve hot or cold. (Cold next day turned out to be even better).  Really yummy!

Oz history in food: Australian Family Recipes 1868 to 1950

I love a bit of food history.  Food history is not only quaint and historic recipes.  Possum Pie, Beetroot Beer and Lamingtons: Australian Family Recipes from 1868 to 1950 by Victoria Heywood is a social history of lives gone by.  As of the first of this month, a wonderful contribution to Australian food history has hit the bookstands.  

Click to enlarge

Victoria came across many weird, supposedly edible, things in 17 years travelling the world as a journalist, but none so strange as some of the dishes she encountered back home in Australia when researching Possum Pie, Beetroot Beer and Lamingtons. In a writing career spanning 20-odd years, Victoria has written extensively about food, sex, health and travel for magazines and newspapers both here and abroad, and is the author of numerous other books.  One that would be of interest to Oz Tucker lovers is:

More about this book here

Bring the family down for a FREE sausage sizzle and 

some other tasty treats from original Australian cookbooks 

and hear Victoria Heywood chat about her new book:

• Where - Westgarth Books, 77 High Street, Northcote
• When - 12-1 pm, Saturday, October 15, 2011
• Phone - 9482 7117

Tweeting our Tucker

Thanks to Jeroxie I now know something else that Twitter is for.  Over at Slashfood they are reporting on The World’s First Twitter Cookbook.
Apparently some of the tweeted recipes put up by the tweeps need a bit of decoding.  Pop over to the Twitter site of Maureen Evans to get the gist of a Twitter coded recipe or three.
Here’s an example.  It is for Whisky Applies.

Whisky Apples: Boil2c h2o&sug; +4c slicdapple/cinnstick. Simmr4m; rmv apple to 4 8oz jars. Boil syrup 5m; +½c whisky. Fill jars; boil5m.

What it says is:

• Boil 2 cups of water and sugar
• Add 4 cups of slice apple together with a cinnamon stick
• Simmer for 4 minutes
• Remove apple and place in four 8oz jars
• Boil syrup for 5 minutes
• Add half a cup of whisky.
• Fill jars. 
• Boil for 5 minutes.

Simple really.  Tisn’t it amazing what can be put in 140 characters/spaces or less.  Clever Maureen.  Cleve Tweeps.  See what you can do, Tucker Lovers

 Related reading:

 

Eat Tweet: 1,020 Recipe Gems from the Twitter Community's @cookbook

Interview with Maureen Evans here.

Apologies for comments mix up : Big thank you to Belinda.

The post below about the Simon Johnson visit, unbeknowns to me, did not permit comments.  I am indebted to Belinda for emailing me with her recipe suggestion and advising me.   Recently, I updated my four blogs with the new Blogger templates.  Two blogs had comments on and two didn't.  Mystery, that!

So if any of you came and went away disappointed, please accept my apologies and  I hope you will have another go.  I have fixed the situation.  Unfortunately, the fix could only be applied to new posts not to old so I deleted yesterday's SJ post and re-posted it to-.  And here is what Belinda has to say.

hey there,

couldn't see the comment button on the tucker post so figured I would
email you directly

http://www.food.com/recipe-finder/vegetarian/haricot-bean

might give you some interesting ideas, not traditional by any means
but fun none the less

One link led to another and if you go here you will see  the one I am going to fiddle with - because I bought some satay sauce you will notice.  The recipe does its own satay thing but I will fiddle with it to include Christine Manfield's spicy sauce.   Stay tuned.