I am in love with with "Country kitchen" magazine

I was not looking for a new magazine, I was only browsing, honest!. Then I spotted it. Unassuming cover, neat, the kind that send you a subliminal message : " I am, what it says on the cover". OK, then, juuust a little peek. That was it....
Love at the first sight, everything a food magazine should be: crammed with recipes lots and lots of them, unpretentious, relying on flavours rather than good-looking chefs, though in my issue Gary Rhodes talks about "the beauty of the apples", sorry Gary, I did not mean to say that you were ugly, far from that, I was only trying to convey my point across: This magazine is real. Everything in season, moreover everything in the month, snippets of history are dotted here and there, events calendars too, with regular features such as "from my kitchen garden", for which I am afraid I will need a garden magazine since I have not had much "growing luck", but it is nice to think that you could mix baby salad leaves with herbs and Autumn raspberries.


So we have established that it is full of qualities, one might be a tat detrimental though, when reviewed on the WWW, it constantly encourage people to buy local produce, so it is quiet British orientated but as the editor, Elaine Larkins, points out : "it is not always possible...take lemons for example" and so the October issue does with 5 pages of lemon recipes.
Therefore and without further ado let me leave you with the recipe for Lemon yoghurt cup cakes as read in the October issue of "country kitchen" before my fickle nature takes me browsing again.


Lemon yoghurt cup cakes
Makes 12 cup cakes


100g (4oz) self-raising flour / 100g (4oz) caster sugar/ 2 tbsp cornflour/ 2egg yolks/ 1x150g(5oz) pot natural un-set yoghurt/ finely grated zest of 2 lemons/ 25g(1oz) butter
icing: 2 tbsp good lemon curd, little lemon rind cut into thin strips to garnish
Method:
Measure the flour, sugar and cornflour into a mixing bowl. Stir in the egg yolk, yoghurt, lemon rind and melted butter. Mix until smooth.
Spoon into paper cases in a bun tin to within about 1/2 cm (1/4 in) of the top of the case
Bake in pre-heated oven at 180C (160C for fan, 350F, gas 4) for about 18 minutes until golden brown, and well risen. Set aside to cool.
Spoon the lemon curd on the top of the cold cakes and level the top. Decorate with a cross of lemon rind if liked.
To cook in the Aga: bake on the grid shelf on the floor of the roasting oven with the cold sheet on the second set of runners. for about 10-12 minutes until well risen and golden brow.
Lucy's tip: it is best to use un-set yoghurt for this recipe, as the set yoghurt can be a little grainy when mixed.

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