125g butter softened
1/4cup icing sugar
1 1/4 cup plain flour
1 cup caster sugar
2 tsp lemon rind
1/2 cup lemon juice
Preheat oven to 180c, grease square cake pan line with baking paper.
Beat butter and sifted icing sugar until smooth. Stir in 1 cup flour. Press mixture into pan and bake for 15 minutes.
Whisk eggs, caster sugar, remaining flour, rind and juice in bowl. Pour over hot base.
Bake slice for 20 minutes. Cool in pan then cut.
Monday, 17 June 2013
After doing a bit of research to find an easy and tasty bread, I came across the "New York Times- No Knead Bread". Adapted from Jim Lahey of Sullivan Street Bakery, this recipe has worked for me every time. Have a look at the recipe here, just a little note to remember to use warm water so the yeast activates otherwise it wont rise. I used 1/2 cup warm water with the yeast to activate, then added the remaining water to the flour mixture. I put this dough in a pyrex and it came out a lovely round shape. Have a play around for what works for you.
Sunday, 16 June 2013
A few snap shots of our vegie garden, at the moment we have broccoli and chilli's growing. I'm loving this weather where you can just let the vegie garden do it's thing. It doesn't need a lot of tending to, the broccoli have shot up pretty quickly. The only issue seems to be green caterpillars eating the leaves, but they are pretty easier to keep on top of. I've also been spending a bit of time trying to master a good bread recipe but I'll post that another time.