lemon meringue

i am experimenting with a lemon meringue chocolate as a new flavour for a cocoa bean bar. we had a lemon chocolate in the past as part of our classic collection, made initially with just lemon zest and later with the addition of a lemon oil from urru. having tasted meringue in chocolate alchemist's eaton mess, i became inspired. only one batch has so far been combined with chocolate; the rest disapearing into the mouths of my family before i could spirit them away!

the white chocolate experiment was too sickly, even with the tartness from the zest. i still stick to my belief that white chocolate needs spices to counteract the cloying flavour. when combined with our chilli, cardamon and ginger or chococo's cardamon and saffron it gains something verging on sublime. otherwise it still tastes to me like the offerings of the milky bar kid.

this meringue recipe has delivered great results every time - crispy outside, soft inside and i hope to soon be reporting on my results with milk and dark chocolate. the only problem is i have a punnet of fresh strawberries and just seem to have whipped up some double cream. hmmm...

ingredients

115g caster sugar
115g icing sugar
4 free range egg whites




method

heat the oven to 100 C
whisk the egg whites into stiff peaks in a metal bowl.
combine the caster sugar a spoonful at a time and whisk for about 5 seconds in between additions until thick and glossy
seive the icing sugar and combine a third at a time
spoon in dollops onto parchment and cook for about 1 1/4 - 1/2 hours
the meringues should sound crisp when tapped

a happy and sparkling new year!

i hope everyone had a great time over christmas and new year. we are just coming back down to earth after the whirlwind of births and birthdays that required a lot of gin and tonic, hot ports, champagne, chocolate and cheese in order to celebrate properly!

and after all that, there is call for something invigorating and alcohol free so here is my recipe for a really refreshing drink that still has an element of sparkle (and would happily take a splash of gin or vodka if you haven't yet finished celebrating...)

chop up a few lemons and limes into wedges and divide between tall glasses. add a teaspoon of caster sugar and gently crush with a pestle to release some of the juice and the flavour from the zest

crush ice. i use a strong food bag filled with ice cubes and tied, rest it on a folded tea towel and bash with a rolling pin. add a generous amount to each glass

top up with your choice of mixer (soda water, tonic, lemonade, sparkling water)

mix the drink with a long spoon or use the cocktail shaker from your unopened cocktail kit

add a fresh mint leaf, a straw, a miniature umbrella, a sparkler.....

a trip to the 1930's

we have just returned from a fantastic weekend. not only did we go and see the amazing elbow and halle orchestra concert in manchester (mind blowingly good!) we went to our friends' wedding and had a jolly spiffing time!

the theme of the wedding was a 1930's summer fete, everyone got dressed up and, following a beautiful, moving and jubilant ceremony, played games such as skittle and coconut shy. as at any village fete one irritating person swept the prize giving taking first prize for both the cake making competition and the soap carving competition. usually this would bug me but this time i was delighted as it was....ME!!!! woohooo!!!

i won't give you instructions for carving a bar of soap but below is the winning cake recipe. originally served on the menu of woodsmoke cottage tearooms (the tearoom me and sarah ran with our elder sister and mum when we were growing up) and so admittedly i am very experienced at making it! but it is extremely good - rich but tartly lemony - the perfect afternoon tea cake.

woodsmoke cottage tearoom lemon cake

serves 8

lemon curd

(plenty for the cake and a nice bit left over for on fresh white bread with thick butter...)

ingredients

3oz butter

6oz caster sugar

juice and finely grated zest of 2 large unwaxed lemons

3 free range eggs, well whisked

sterilised jam jars

method

1. melt the butter, sugar, lemon juice and lemon zest in a bain marie over a pan of boiling water (don't let the water touch the bain marie) until the butter is melted and the sugar is dissolved.

2. add the eggs and combine - stir continuously to ensure the eggs don't scramble. keep the mix on the heat and continue to stir until the mix is smooth and thickened enough to coat the back of a spoon. this will take about 20 mins, or if you have an electric whisk about 7-8 mins (just make sure to keep it all moving and scrape down the sides of the bain marie now and again).

3. pour the hot mixture into the sterilised jars. allow to cool and store in the refrigerator.

lemon sponge

ingredients

6oz caster sugar

6oz butter

finely grated zest of 2 unwaxed lemons

6oz self raising flour, sifted

3 free range eggs

2 tbsp milk, if necessary

2 x 8" sandwich pans, buttered and floured

method

1. preheat the oven to 190c.

2. whisk the butter, sugar and lemon zest together until light and fluffy. add the egg and mix in well. fold in the flour and add the milk if the mixture is a little thick.

3. divide the mixture between the 2 prepared sandwich pans and bake for 20-25 mins or until risen, golden brown and springy to the gentle touch.

lemon buttercream

ingredients

8oz icing sugar

4oz butter, softened

juice of 1 lemon

a little water if required

method

1. blend all the ingredients together until smooth and fluffy.

assembly

when the sponges are cool spread the bottom layer with a generous layer of buttercream followed by a generous layer of lemon curd. gently place the top sponge on top and dust with icing sugar.