Deep Lemon Tart

If you want to serve it warm you can prepare everything in advance – and pour the filling in just before you bake it.

serves 6-8

Ingredients
For the pastry base:
6 oz (175 g) plain flour
1½ oz (40 g) icing sugar
3 oz (75 g) softened butter
pinch salt
1 large egg, separated
For the filling:
6-8 lemons
6 large eggs
6 oz (175 g) caster sugar
7 fl oz (200 ml) whipping cream
To serve:
a little icing sugar
crème fraîche

Method

The best way to make the pastry is in a food processor. To do this add all the pastry ingredients (except the egg white) to the bowl with 1 tablespoon water and process until it forms a firm dough. Then turn it out and knead lightly before placing in a polythene bag and leaving in the fridge for 30 minutes to rest. To cook the pastry base, pre-heat the oven to gas mark 6, 400°F (200°C) and place a solid baking sheet inside to preheat as well. Now roll out the pastry as thinly as possible and carefully line the quiche tin, pressing the pastry around the base and sides so that it comes about ¼ inch (5 mm) above the edge of the tin. Then prick the base with a fork and brush it all over with the reserved egg white, which you should lightly beat first. Bake on the baking sheet on the middle shelf for 20 minutes, then, as you remove it, turn the temperature down to gas mark 4, 350°F (180°C). To make the filling, grate the zest from 6 of the lemons, and squeeze enough juice to give 10 fl oz (275 ml). Now break the eggs into a bowl, add the sugar and whisk to combine, but don't overdo it or the eggs will thicken. Next add the lemon juice and zest followed by the cream, and whisk lightly. Now pour it all into a 2 pint (1.2 litre) jug. The easiest way to fill the tart is to place the pastry case on the baking sheet in the oven, and then pour the filling straight into the pastry (this avoids having to carry the tart to the oven and spilling it). Bake for about 30 minutes or until the tart is set and feels springy in the centre. Let it cool for about half an hour if you want to serve it warm. It's also extremely good served chilled. Either way, dust it with icing sugar just before serving and serve with well-chilled crème fraîche.

Real custard

Real Custard or Custard Sauce is the most common accompaniment to English Puddings. Ask anyone what their favourite English Pudding is and they will nearly always tell you and then add "and custard". Here is a simple recipe to make the real thing.

Method

Keep back three tablespoons of the milk and put the rest into a saucepan with the vanilla pod. Brink the milk almost to the boil and then take it off the heat. Leave to cool for about 15 minutes to give the vanilla time to infuse into the milk.

Place the egg yolks and sugar into a bowl with the reserved milk and mix together until creamy. If using vanilla essence add this now. Take out the vanilla pod and gently add the warm milk to the egg mixture and stir. Put the mixture into a clean sauce pan and cook gently until it coats the back of a spoon and acquires the thickness of single cream. Serve the finished custard in a cool jug. Can be enjoyed hot or cold.

Tomato and Cheesy pasta

Looking for something quick and easy to do for our tea today. Found this, had to tweak it a little tho. Hope it works.

This is a  low-fat version of macaroni cheese. 

You can add a tin of drained tuna or chopped boiled eggs when you reheat this dish for a tasty alternative. Don't forget to add the ProPoints.

Ingredients

200g pasta

1 medium onion, chopped

100g green beans

1 tin chopped tomatoes

mixed herbs

200g cottage cheese

salt and pepper

Method

Boil the pasta according to the pack instructions, adding the chopped onion and tomatoes to the water at the same time as the pasta. Stir in the beans for the last 5 minutes of cooking time.

Drain everything together.

Add the herbs as well as the cottage cheese.

Season to taste and reheat. 

Serve hot.

Serves 4

ProPoints/serving = 6 

Baked vegetable frittata

 I have decided to finally get fit, now that I am well I intend to be healthy (does that make any sense?) Several years ago I lost a load of weight by going to my local  WeightWatchers meetings but now due to the miracle of the Internet I can do it all on-line. Don't worry though because the rest of the gang at the Mad House I call home will not be watching their food intake. This means I will still have to cater for their high calorie, indulgent tastes in food (why do you think that I need to diet in the first place). So more of those recipes to follow as well.
To help me lose weight I will include in my recipes the ProPoint value for each delicious creation. If you like me are struggling with the size of your assets then I hope that this may help you as well.

Ingredients

I hate aubergine with a vengeance but if you like you can add an aubergine and treat it the same as the courgette. 

1 medium courgette

10 sprays cooking spray (or oil if not watching your points)

1 medium onion

1 clove garlic

2 peppers

6 medium whole eggs

4 tablespoons skimmed milk

 2 teaspoons dried oregano

salt and pepper

Method

Preheat the grill. Arrange the slices of courgette on the grill rack.Coat lightly with spray oil (or use a little oil). Grill each side for about 3 minutes.

Meanwhile, spray a non-stick frying pan with spray oil (or a little oil) and add the onion and garlic. Cook for 3-4 minutes, stirring often. Remove from the heat.

Preheat the oven to 190, gas mark 5.

Spray a 23cm (9 inch) round baking dish with cooking spray (or grease with butter). Add a layer of half the courgettes, half the peppers. Sprinkling each layer with some of the onion and garlic mixture. Then all the remaining courgette, and all the remaining peppers. Again sprinkle with onion and garlic.

Beat together the eggs, milk and herbs. Season with salt and pepper.

Pour the egg mixture over the vegetables. 

Bake in the oven for 25 minutes until set and golden brown.

Serve warm or cold. 

Serves 4
ProPoints value per serving is 3