{"id":2191,"date":"2012-03-05T08:18:54","date_gmt":"2012-03-04T22:18:54","guid":{"rendered":"http:\/\/www.belly.net.au\/?p=2191"},"modified":"2012-03-05T17:53:23","modified_gmt":"2012-03-05T07:53:23","slug":"hot-march-cool-lychees-seeds-lemon-tarts","status":"publish","type":"post","link":"http:\/\/www.belly.net.au\/?p=2191","title":{"rendered":"Hot March, cool lychees, seeds & lemon tarts"},"content":{"rendered":"

On air on bayfm 99.9 in Byron Bay on March 5, 2012<\/strong><\/p>\n

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Today two of our regular guests visited the belly kitchen, Alison Drover of Fork in the Field, a.k.a. Miss March, and our baking bellysister Deanna.\u00a0 Miss March gave us lots of ideas on using luscious lychees, and talked about the importance of seeds.\u00a0 More from her soon.<\/p>\n

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In Part 2 of our “Easy as Pie” series with Deanna Sudmals,\u00a0 shortcrust pastry and some variations you may like to try.<\/p>\n

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You will find Part 1 and the basic shortcrust pastry recipe <\/a>here<\/a>.\u00a0 If you would like to try the vodka variation, just substitute water in basic recipe with vodka.\u00a0 Deanna warns that she got a lot of shrinkage with the vodka shortcrust (maybe too much raw dough tasting?).\u00a0 The alcohol evaporates during the cooking process.<\/p>\n

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Maggie Beer\u2019s Sour Cream Shortcrust pastry – recipe here<\/a>
\n<\/strong><\/span><\/p>\n

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Sweet Shortcrust Pastry with Egg<\/span><\/strong><\/p>\n

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250g plain flour<\/p>\n

2 tbsp icing sugar<\/p>\n

125g cold butter, chopped coarsely<\/p>\n

2 egg yolks<\/p>\n

2 tbsp ice water or milk<\/p>\n

Process flour, sugar and butter until crumbly. Add egg yolks and enough of the water to process until ingredients come together. Knead on a floured surface until smooth. Enclose in plastic wrap and chill for 30 minutes. Note: for savoury version omit icing sugar, add a pinch of salt, and use water not milk.<\/p>\n

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\"\"<\/a>

Deanna's Lemon Tart<\/p><\/div>\n

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LEMON TART – by Deanna Sudmals<\/strong><\/span><\/p>\n

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1\/12 cups (185g) plain flour<\/p>\n

1\/3 cup icing sugar<\/p>\n

\u00bc cup almond meal<\/p>\n

125g cold butter, chopped coarsely<\/p>\n

1 egg yolk<\/p>\n

Filling:<\/p>\n

1 tbsp finely grated lemon rind<\/p>\n

\u00bd cup (125ml) lemon juice<\/p>\n

5 eggs<\/p>\n

\u00be cup (165g) caster sugar<\/p>\n

1 cup cream<\/p>\n

 <\/p>\n

Blend or process flour, icing sugar, almond meal and butter until crumbly. Add egg yolk; process until ingredients come together. Knead dough on floured surface until smooth. Enclose in plastic wrap; refrigerate 30 minutes.<\/p>\n

Roll pastry between sheets of baking paper until large enough to line 24 cm round loose-based flan tin. Lift pastry into tin, ease into base and side; trim edge. Refrigerate 30 minutes.<\/p>\n

Meanwhile, preheat oven to 200 C\/180 fan forced.<\/p>\n

Place flan tin on oven tray. Line pastry case with baking paper. Fill with dried beans or rice. Bake 15 minutes. Remove paper and beans; bake further 10 minutes or until browned lightly.<\/p>\n

Meanwhile, whisk ingredients for lemon filling in a medium bowl; stand 5 minutes.<\/p>\n

Reduce oven to 180 C\/160 fan forced.<\/p>\n

Strain lemon filling into pastry case; bake about 30 minutes or until filling has set slightly. Refrigerate until cold.<\/p>\n

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Optional: Dust with icing sugar and\/or decorate with fresh berries. If you are really feeling fancy, you can coat with icing or caster sugar and using a cr\u00e8me brulee torch, create a brulee crust topping.<\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

On air on bayfm 99.9 in Byron Bay on March 5, 2012   Today two of our regular guests visited the belly kitchen, Alison Drover of Fork in the Field, a.k.a. Miss March, and our baking bellysister Deanna.\u00a0 Miss March gave us lots of ideas on using luscious lychees, and talked about the importance of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[97,247,123],"class_list":["post-2191","post","type-post","status-publish","format-standard","hentry","category-radio-show-posts","tag-lemons","tag-shortcrust","tag-tart"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2191","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2191"}],"version-history":[{"count":9,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2191\/revisions"}],"predecessor-version":[{"id":2193,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2191\/revisions\/2193"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2191"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2191"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2191"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}