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Lemon Tart

Hi there, Happy Sunday to all. Before we prepare for another week, I just want to demonstrate how to line a tart tray with shortcrust pastry to achieve a perfect blind bake. But before that, I want to also share with you some insight into achieving your perfectly baked tart. Here it is for preparing a Lemon Tart. Ingredients Lemon Filling 100 ml lemon juice Zest of 2 lemons 3 whole eggs 5 small egg yolks 150 g sugar 150 g butter Pastry 1 part butter 2 parts flour (Use 1 egg with 500 g of four) Method f or the lemon filling Heat the butter and sugar until melted without burning.  Add the egg mixture to the melted butter and sugar, and add the zest. What is important is to stir continuously. ( Recipes may skip this step and use a different method altogether without having to blind bake the tart, however, I found this to be the best method so far. )  Once the mixture ha...
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Commensality in the family

The table became a very special place. I, being more of an introvert could freely express myself at the table with others. In the pleasure of good food and good company, with a childhood of experiencing the table as a place of fellowship, the meal became a very important place to be, and thankfully, it is something that we can bank on doing every day, every time we sit down to eat! In all of this, my childhood memories of being at a meal are very special. Mealtime I dare say was extraordinary. People spoke to people with a spiced up familiarity that resembled that expected at a  royal gathering. Togetherness was enjoyed and even though the food was simple and did not match the etiquette by which I was brought up to observe, it made the meal time a place that had each and every one of us happy. It had the air of what would go down in history as a meal fit for the Roman Empire where discussions were kept stringent, customs were upheld, there was also an orderliness in the hi...
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Locally grown prickly pear jelly

Ingredients Makes for 8-10 circle cut-outs 1kg prickly pears peeled ( approx 500 ml) 7 tbsp gelatine powder 200g sugar 300ml water Method 1. Blend the peeled pears in 2 second pulses. Break the flesh but avoid breaking down the seeds since these could give off a bitter taste. The liquid should give you about 500ml of juice 2. Pass through a sieve ensuring to take as much of the flesh as is possible. 3. Bring 300 ml of the liquid to the boil. In another container mix 7tbsp gelatine powder with 200ml of juice and mix until all the powder has mixed well into the juice and is not visible any longer. Pour the hot liquid over the part of liquid that has the gelatine powder mixed to it and stir in until all the solids have dissolved. Leave to set
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