EASY MICROWAVE MARMALADE
A great way to use up excess citrus fruit is to make them into marmalade using this simple microwave method:
Cut up 500g of limes or lemons.
Add one and a half cups of water and microwave on full power for 10 minutes.
Measure out the pulp (it is usually about 750ml).
Now add 250ml sugar for every 250ml of pulp. Stir well, microwave again for 15-18 minutes on full power. This time will depend on your microwave's wattage. I usually test after 15 minutes. To do this, spoon some into a saucer and leave in the freezer for a few minutes, then test to see whether it has gelled enough. If not, microwave for another three minutes. Leave to cool and bottle.
I find that limes or lemons picked before they start falling have a higher pectin content which lets them set sooner.
* 500gr. chopped walnuts ( I prefer half walnuts+ half almonds or peanuts)
* 60 gr. sugar
* 1 teaspoon cinnamon
* 500 gr. filo pastry
* 180 gr. unsalted butter, melted
* 230 gr. caster sugar
* 300 ml water
* 2 cinnamon sticks
* 2 teaspoons lemon juice
* some lemon peel
* 2 tablespoons honey
Mix all the filling ingredients in a bowl.
Liberally butter the base and sides of an elongated or round baking dish. Measure the length of the filo against the baking dish roughly and, allowing 2 cm extra approximately for shrinkage, cut to length with a sharp knife. Brush each layer of filo with melted butter and spread over the base of the container as evenly as possible. Once you have used 5 layers of pastry, sprinkle a thin layer of filling all over the surface and add 3 more layers. Sprinkle a thin layer of filling and place 2 more sheets of filo on top.
Sprinkle on all the remaining filling, spreading it evenly, and cover with 7-8 more layers of filo, brushing individually with butter. Fold any excess pastry on either of the sides over the filling and brush it with butter. Brush the top layer liberally with butter in order to get it crisp and golden. Trim any excess pastry with a small sharp knife, keeping in mind that it will also shrink. Cut the top layers of filo carefully, either diagonally into diamond shapes or straight, which will result in square or elongated pieces. Be careful not to cut right down to the base, but only the top layers. This is done in order to make cutting and lifting the pieces out, once it is cooked, much easier and efficient. Using the tips of four fingers, sprinkle drops of water all over the surface and cook it in a preheated oven, 190 C, for 15 minutes; lower the heat to l80 C and cook for a further 20 minutes.
In the meantime, prepare the syrup. Place all the syrup ingredients, apart from the honey, in a saucepan and stir to dissolve the sugar. Simmer for 6-8 minutes, add the honey and simmer for a further 5 minutes until it thickens slightly. Let the baklava cool down then pour the hot but not boiling syrup slowly all over, through a strainer. Let it stand and absorb the syrup.
Try to let cool before eating...
QUEEN OF PUDDINGS
4 oz white bread without crusts,1/2 pint cream,1/2 pint of milk,2 oz unsalted butter, 3 eggs separated,grated zest of one lemon,5 oz caster sugar,4 tablespoons home made jam.
Preheat a moderate 350 degree oven. Generously butter a 2 pint baking dish. Cut up the bread into small cubes or make into coarse crumbs and scatter in to the baking dish. Warm the milk and butter until the butter melts then blend in the beaten egg yolks grated lemon zest and 3 oz of the sugar. Pour this custard over the bread and bake in the preheated oven for 20 minutes or until set. Whisk the egg whites until stiff and fold in the remaining sugar. Remove the pudding from the oven spread with the jam and pile the meringue mixture on top. Return to the oven and cook for another 10 minutes or until the top is lightly browned and crisp. Serve hot with chilled cream..