How to make a variation of the perfect steak!

Last night I made steak for dinner. I normally just marinade my steaks in lemon juice, garlic and a generous helping of olive oil, which is absaloutely delicious, but last night I decided to do it slightly differenlty! I decided to use some of the left over pesto (which is still delcious and has been stored in the fridge all this time!), the juice of one lemon and olive oil to marinade it. It was outstanding! So flavoursome and delicious, and the actual steak was done perfectly! Rare to Medium - Rare just how I like it! Try it...

Lemon and Pesto marinated Sirloin Steak:

Ingredients:

• 125ml olive oil
• 1 lemon, juiced
• 100ml pesto
• 2 large sirloin steaks, cut into 4

Ingredients

Method:

1. Rinse the steaks under cold water.
2. Cut the steaks into 4 equal sized pieces
3. Put the steaks into a dish that has a firm fitting lid. Pour the olive oil, pesto and lemon juice over the steaks and make sure that all the steaks have an even coating of pesto on both sides and allow to marinade with the lid on for +/- 1-2hours.
4. Heat a griddle pan until it is piping hot!
5. For medium -rare: Cook the steaks for 2 minutes a side and allow to rest for 2 minutes before serving. 
6. If you'd like you steaks well done, just increase the cooking time slightly, be careful not to burn them!
7. Serve on a warmed plate, otherwise the steaks will get cold fast!
8. Enjoy with your choice of accompaniment :)

Delish!



Delicious Lemon Polenta Cake!

It was my dads birthday on Sunday and he loves eating anything with a lemon flavour, so after making lemon tart after lemon tart over the past few years I wanted to try something different and this months "Taste" Magazine was just the inspiration I needed. I love the Woolworths taste magazine its always full of ideas and new recipes for me to try. I love the "month of meals" recipe special section and the new "Taste Guide to Really Good Cooking" where they incorporate the discount for Woolworths cardholders and make recipes for affordable cooking. This cake had an amazing texture and lemon infused taste. Try it!

Lemon Polenta Cake

Ingredients:

Cake:

• 100g fine Polenta
• 100g ground almonds
• 100g shredded coconut
• 1-teaspoon baking powder
• 2 lemons juiced and zested
• 250g butter
• 250g caster sugar
• 4 eggs

Lemon glaze:

• 200g icing sugar
• ½ lemon juiced

Ingredients

 Method:

1. Preheat oven to 160 degrees and line a 23cm cake tin with baking paper.
2. Combine the Polenta, almonds, coconut and baking powder with the lemon zest.
3. Cream the butter and the sugar until pale and fluffy.
4. Add the eggs 1 at a time and beat in between.
5. Fold in the lemon juice and the dry ingredients until just combined.
6. Spoon into the prepared cake tin and bake for 1 hour or until a skewer inserted comes out clean. Cool then pour over the glaze.
7. To make the glaze, place the icing sugar in a bowl together with the lemon juice and beat into a smooth paste.

Enjoy

Recipe Source: Woolworths Taste Magazine

Tantelizing Lemon Curd Recipe...at your disposal!

Today I came home and just saw lemons galore in my kitchen, so I thought for a while about what I could make with them...perhaps a tart? or maybe a lemon cake? But then it clicked: Quick, simple and delicious Lemon curd! It came out beautifully tart, smooth and sweet all at the same time, and got my mom reminiscing about her youth. Eat it as an accompaniment to scones for a tea time treat or wedge macaroons together using it as the "glue" or just eat it with a spoon! It is also a great "thank you" gift for a host. Give it a try! You'll love it!

Lemon Curd

Ingredients:

• 140ml lemon juice
• 3 eggs, lightly beaten
• 100g butter
• 250g caster sugar

Ingredients

Method:

1. Wash the lemons, grate the rinds, squeeze and strain the juice.
2. Cook the juice, rind, sugar and butter slowly in a double boiler/in a glass bowl over a pot of simmering water, until the sugar has dissolved and the butter has melted.
3. Strain in the lightly beaten eggs. Cook gently, stirring frequently, until just beginnng to thicken. DO NOT BOIL!
4. Remove from the heat and pour at once into warmed pots/steralised jars. Cover and store.

Amazing!

 

Recipe Source: Silwood Kitchen Recipe Service

What to do with your lemons...here's an idea!

Lemon meringue pie is one of my favourite tea time treats, I thoroughly enjoy it when the middle has the perfect balance of sweet and sour, as too sweet can be a bit off putting. I made a lemon meringue for the teachers at the school I'm interning at and they really enjoyed it... so I will share it with you too.

Here is the recipe:

Lemon Meringue pie

Ingredients:

• 1 packet of marie biscuits/coconut biscuits, crushed
• 30ml butter, melted
• 5ml/ 1 teaspoon ground cinnamon
• 1 tin condensed milk
• Juice of 2 large lemons
• 3 eggs, separated
• 30ml sugar

Ingredients

Method:

1. Preheat the oven to 180 degrees centigrade
2. In a food processor or by hand, crush the biscuits, then add the melted butter and cinnamon and press into a pie dish.
3. Bake for 10 -15 minutes until golden
4. In a bowl mix together the condensed milk, lemon juice and egg yolks. 
5. Once well combined and thick, pour into the prepared crust.
6. Bake for another 15- 20 minutes until the middle has set slightly and is clean to the touch.
7. In a clean bowl whisk the egg whites until soft peak, add the sugar and whisk until the mixture is smooth, glossy and can form stiff peaks.
8. Pour  egg white mixture onto the prepared pie and cover the entire surface, forming peaks as you go around.
9. Bake until meringue topping is golden and delicious!

Ready to cut! :)