Lemon and Mascarpone Tartlets

It was Charlie's birthday last week and he didn't want a cake (well, he did but he wanted it for the party later in the week). I personally believe you can't have a birthday without a cake. So I made lemon and mascarpone tartlets and served them after dinner with a raspberry-champagne sauce. Perfect sunny-day birthday treat.

Lemon and Mascarpone Tartlets (based on Simon Rimmer's recipe)

You will need:

3 small tartlet baking dishes

1 sheet of sweet shortcrust pastry

150 g  mascarpone

1 cup caster sugar

2 lemons, juice and zest

2 eggs

For the sauce
1 cup caster sugar

1/2 cup of prosecco/cava/champagne (I used prosecco)

1 cup fresh raspberries

Preheat the oven to 180C. Bake the pastry blind for about ten minutes and let it cool while you make the lemon filling.

Beat the mascarpone, caster sugar, lemon juice and zest together in a bowl until very smooth. Beat in the eggs until well combined. Pour the mixture into the tartlet dishes and bake in the oven for about 20-25 minutes or until set. Remove from the oven and cool. Once they are cool put the tartlets in the fridge, as they are best served cold.

For the sauce, bring the sugar and champagne to the boil in a saucepan, then reduce the heat and simmer for 10 minutes. Remove from the heat, then add the raspberries and set aside to cool completely. When it cools blend the raspberries with champagne in a blender until smooth, then pass through a sieve.
Serve the tartlets with the sauce on top (and a candle if they are a birthday present).

I haven't got a camera at the moment and it makes me a bit sad. I do have a pile of film to develop though and that makes me a bit happier. Just like risottos - they make me happier too.

Risotto with home-made pesto and courgettes. Yum.

Spring and sea

Duende

 

My Duende

(Duendes are fairy-like mythical creatures from Iberian and Latin American folklore. The name is also given to the spirit and emotion of flamenco)

Banana Muffins

I apologise for all these banana recipes but it seems I always have bananas around. And surely there is only so many one can eat in a short space of time. I can eat one or two and then I turn them into a baking ingredient.

Banana Muffins (with cinnamon crumbs!)

 

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted

for the cinnamon crumbs
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat the oven to 190C. Grease your muffin tin or line it with muffin cups. This recipe should be enough for you to make about 10 muffins. In a large bowl sift together flour, baking soda, baking powder and salt. In a separate bowl beat together bananas, sugar, egg and melted butter. Next stir in the banana mixture into the flour. Do not do it too much - muffins are much better when made quickly and without too much care. Make sure the flour and bananas mix but don't mix them too well. Spoon the the batter into your muffin tin. 

In a small bowl mix together brown sugar, cinamon and flour. Add a tablespoon of butter and mix everything together with your fingers until the mixture resembles crumbs. Sprinkle the muffins with it.

Bake for about 18 to 20 minutes.

(I don't actually like muffins that much, and those ones I made just before going away for a weekend. I came back and they were gone but I am assured that they were yummy, so ... enjoy!)

Vodkir

Just a little something to brighten up the pre-spring blues. It is a very refreshing cocktail but has much more of a kick than the classic Kir. The lemonade smoothens it and makes it a very nice, light after-dinner drink. I used my Mum's own home-made blackcurrant liqueur but you can easily just use Creme de Cassis. Also, I was lazy and used a ready-made lemonade, but ...it must be REAL lemonade not Sprite/7up type of thing. Real lemonade is made out of fresh lemon juice, water and some sugar and nothing else. If you buy it, it might have some citric acid in it but will not resemble the sugary-horribleness you get in pubs that the British call lemonade. So, use some lemon juice with water and sugar if you can't find a ready-made one.

Vodkir

40ml Vodka

40ml Crème de Cassis

top up lemonade

Method: shake vodka and cassis together in a shaker and pour into a Martini glass. top up with lemonade.

Enjoy!

Luring spring

This years' winter seems to be endless. I have hoped for spring to come with the first snow drops. Then with the crocuses. Now it's daffodils' turn. So to help it find its way, I made some asparagus the other day. I know it's not May and I know it's not time yet. But if spring won't come to me herself (spring should be a woman with her mood-swings) I will just make some spring at home myself.

Asparagus

bunch of green asparagus

some olive oil

sea salt (preferably coarse)

some parmesan

Wash the asparagus and trim the bottoms if they appear dry. Green asparagus snaps very easily, so just try and snap the dry ends off. Place it on a baking tray and pour a bit of olive oil on it. Season with some salt and toss all of it together. Bake in the over for about 15-20 minutes in 180 C. The asparagus should be soft when you take it out. Grate some parmesan on top and serve hot. Enjoy!