Lemon Butter

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by Georgina Adamson

Melt 250 g butter in a large bowl over a saucepan of simmering water. Add 4 cups caster sugar (or coconut sugar) and stir till dissolved. Add grated peel and juice of 6 lemons, then 6 eggs well beaten. Stir all together over the heat till mixture thickens and coats the back of a spoon. Put into sterilised jars and keep in the fridge – great to use for desserts or cakeor a spread. Prepare a special limone mi su using your lemon butter combined with mascarpone as the filling for the sponge fingers that are brushed with limoncello. Layer … Read more »

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Wickedly warming winter dessert

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by Georgie

I love making Clafouti. Once you know the basic mix, you can adapt it for any apples, pears or stone fruit base.
Heat oven to 180 degrees.

Prepare the fruit 

Pears seem to be around at the moment, but apples are lovely combined with some rhubarb, and stone fruit is perfect when in season.
Peel and slice the fruit and poach briefly, just to soften. I use very little liquid when poaching, … Read more »

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Fish Yassa from Senegal

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by Bhagya

Yassa looms large in the cuisine of Senegal. If you’ve never had it and love lemon and onions, give it a try! You can cook the fish in a pan or on the BBQ before finishing it off in a delicious caramelised onion, lemon mustard sauce. The BBQ gives the best flavour, with a hint of char.

Ingredients

1 kg firm fish cutlets, skin on
3 onions, thinly sliced
2-3 cloves of … Read more »

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Pumpkin fillo parcels                                              

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Stuart Absalom

Ingredients:

quarter of a medium-sized pumpkin
1 large onion
olive oil
butter
thyme
1 egg
150 gm fetta
salt and pepper
sesame seeds
fillo pastry (or phyllo or filo …)

Method:

Cut pumpkin into small pieces, toss in olive oil and roast until tender. While the pumpkin is roasting, melt 30 gm of butter in a pan, … Read more »

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Fiji Pumpkin Curry    

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Flick Ruby

Dimity learned this recipe from her mother, Peta, who was taught it in Fiji. It’s best when you use fresh spices and herbs but do what you can! It’s delicious! (Dimity is my bestie – Flick)

Ingredients: 680 gms (around 3 cups) pumpkin, skinned and chopped into large (around 1.5 inches/3.5 cm) cubes

6 cloves garlic, finely grated

2.5 cms of fresh turmeric, finely grated

2.5 cms green ginger, finely … Read more »

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Pumpkin cake                      

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Angela Marshall

 Use a dry pumpkin like Queensland Blue or Jarrahdale. Kents are too wet.

1 cup cooked mashed pumpkin (260 gms) – allow to cool and drain off all excess moisture
1 dessertspoon grated orange rind
3 tablespoons butter (90 gms)
¾ cup sugar (165 gms)
1 egg
1 cup sultanas (165 gms)
2 cups SR flour (300 gms)
Pinch salt
½ cup … Read more »

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