Recipes Included On This Page Lamb Kofta Leek and Potato Soup (Cawl Cennin) Lemon Blossom Pie Lemon Curd Crumble Cake! Lemon Hazelnut Tarts Lemon Tarts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lamb Kofta Recipe By :Middle Eastern Easy Style Cookery from AWW Serving Size : 14 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 750 grams minced lamb -- (24 ounces) 1 large onion -- finely chopped [about 200g/6 1/2 ounces] 2 garlic cloves -- crushed 1/4 teaspoon ground cloves -- (1 mL) 1/4 teaspoon ground nutmeg -- (1 mL) 1/4 teaspoon ground hot paprika -- (1 mL) 1/2 teaspoon ground cumin -- (2 mL) 1/2 teaspoon ground coriander -- (2 mL) 1 teaspoon finely grated lemon rind -- (5 mL) 1/4 cup pine nuts -- finely chopped [40 grams/50 mL] 1/2 cup finely chopped fresh parsley -- (125 mL) Soak bamboo skewers in water for several hours or overnight to prevent them from burning. Combine the lamb, onion, garlic, spices and lemon rind in a bowl; mix well. Add pine nuts and parsley; mix well. Cover and refrigerate for 30 minutes. Roll tablespoons of the mixture into cylinders. Thread 3 of these onto each skewer. Cook the kofta on a greased heated griddle pan in batches until browned and cooked through. You can also grill or barbecue them. Makes about 14. This recipe can be prepared a day ahead and stored, covered, in the refrigerator until needed. From Middle Eastern Easy Style Cookery; Australian Women's Weekly; 1996. ISBN 1-86396-034-1. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 15 March 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 19 Calories; 1g Fat (57.5% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat. * Exported from MasterCook * Leek and Potato Soup (Cawl Cennin) Recipe By :Frugal Gourmet Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound potatoes -- peeled and sliced 1 pound leeks -- sliced thinly [white and green parts] 7 1/2 cups chicken stock -- (may use canned) 1 teaspoon salt Freshly ground black pepper -- to taste 1 cup heavy cream Parsley or chives -- for garnish Slice the potatoes, slice the leeks thinly, being careful to wash off any dirt or sand. Simmer the potatoes and leeks together with chicken stock, salt and pepper for 40 to 50 minutes. Mash the vegetables or puree' them in a food processor. Check the seasonings and reheat, adding the cream. Garnish with parsley or chives. Serve warm or chilled. I usually enjoy the soup warm, then chill and serve with finely chopped cucumber. Contributed to the FareShare Gazette by Genevieve; 1 March, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 11g Fat (58.1% calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 2299mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat. * Exported from MasterCook * Lemon Blossom Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 egg yolks 2 teaspoons lemon peel -- grated 1/3 cup lemon juice 1 cup sugar 4 tablespoons cornstarch 1/4 teaspoon salt 1 1/2 cup boiling water 2 tablespoons butter 1 baked 8 inch pie shell Stir together egg yolks, lemon peel and lemon juice, set aside. In a saucepan mix sugar, cornstarch and salt. Gradually stir in boiling water stirring constantly over medium heat until mixture is clear and thickened about 2 to 3 minutes. Carefully stir in egg-lemon mixture, cook for another 2 minutes or so. Remove from heat and stir in butter. Allow to cool for 5 minutes. Pour into a baked 8 inch pie shell. Top with meringue and bake at 350 for 12 to14 minutes or until top is golden brown. Contributed to the FareShare Gazette by Suzie; 6 March, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 217 Calories; 6g Fat (25.9% calories from fat); 2g Protein; 40g Carbohydrate; trace Dietary Fiber; 117mg Cholesterol; 134mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Lemon Curd Crumble Cake Recipe By :AWW Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BASE: 150 grams butter -- (about 4 1/2 oz) 2/3 cup castor sugar Finely grated rind of 1 lemon 3 eggs 3/4 cup self raising flour 1/4 cup cornflour -- (cornstarch) LEMON CURD 2 eggs 1/3 cup castor sugar 1/3 cup lemon juice 60 grams butter -- (2 oz) TOPPING 60 grams butter -- (2 oz) 1/2 cup brown sugar 1/2 cup self raising flour Preheat oven to 180 degrees Celsius (350F). Grease and line a 23 cm (9-inch) springform tin. To make the base: Cream butter, castor sugar and rind together until pale in colour. Add eggs and beat well. Sift flour and cornflour (cornstarch) together then fold into batter. Spread evenly into prepared tin. Carefully spread with lemon butter. Bake 40 - 45 minutes in the preheated oven. Sprinkle with topping. Place about 15 cm from a hot griller and cook 4-5 minutes until golden. Allow to cool for 10 - 15minutes. To make LEMON CURD, place eggs and sugar in small saucepan. Add lemon juice and butter, beating well, then stir continuously over gentle heat until mixture thickens. Cool. To make TOPPING: rub butter into flour until it resembles fine breadcrumbs. Stir in sugar and sprinkle over lemon curd. Source : AWW Contributed to the FareShare Gazette by Leanne; 21 March 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 320 Calories; 30g Fat (83.1% calories from fat); 4g Protein; 10g Carbohydrate; trace Dietary Fiber; 191mg Cholesterol; 317mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Lemon Hazelnut Tarts Recipe By :Canadian Living's Best - Fruit Serving Size : 48 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup hazelnuts -- (125 mL) [aka filberts] 1 1/2 cups all-purpose flour -- (375 mL) 1/4 cup granulated sugar -- (50 mL) 1 pinch salt 1/2 cup butter -- (125 mL), cubed 1 egg -- beaten 1 teaspoon vanilla -- (5 mL) **Lemon Curd** 3 egg yolks 2 eggs 3/4 cup granulated sugar -- (175 mL) 2 teaspoons finely grated lemon rind -- (10 mL) 2/3 cup lemon juice -- (150 mL) 1/3 cup butter -- (75 mL) cubed Toast hazelnuts on baking sheet in 350F (180C) oven for 8 to 10 minutes or until fragrant. Place on clean tea towel; rub vigorously to remove most of the skins. Transfer nuts to food processor along with 1 tablespoon (15 mL) of the flour. Using on/off (pulse) motion, chop just until fine. Blend in remaining flour, sugar and salt. Using on/off motion, cut in the butter until mixture resembles fine crumbs. Sprinkle with the beaten egg and the vanilla. Using on/off motion, blend until a ball forms. Using about 2 tablespoons (25 mL) dough per tart, press evenly into bottoms and up sides of 48 miniature (1 3/4-inch/4.5 cm) tart cups. Freeze for about 1 hour or until firm. (Unbaked frozen shells can be removed from pans, layered between waxed paper in rigid airtight containers and frozen for up to 1 month. Return to pans before baking.) Bake in 425F (220C) oven for 8 to 10 minutes or until golden. Let cool on rack. **Lemon Curd** In heatproof bowl over simmering water, whisk together egg yolks, eggs, sugar, lemon rind and lemon juice. Cook, whisking often, for about 12 minutes or until translucent and thickened to consistency of pudding. Remove from heat; add butter, stirring until melted. Pour into clean bowl; place plastic wrap directly on surface and refrigerate for about 1 hour or until chilled. (Lemon curd can be refrigerated in airtight container for up to 1 week.) Transfer shells to serving platter. Using piping bag or two spoons, fill each with 2 teaspoons (10 mL) of the lemon curd. (Tarts can be covered and refrigerated for up to 4 hours.) Makes 48 tarts. Author's notes: Both tarts and the lemon curd filling can be made ahead and frozen - ready to grace a daintily sweet tray at a moment's notice. Author's tips: You can also freeze baked tart shells, which is ideal if you're preparing large quantities for a party. Layer them between waxed paper in rigid airtight containers and freeze for up to 3 weeks; thaw at room temperature for 30 minutes. Or, to revive a fresh-baked flavor in frozen baked tart shells, warm on baking sheet in 350F (180C) oven for about 5 minutes or until fragrant. Let cool on racks before filling. Per tart: about 80 calories; 1 g protein; 5 g fat; 8 g carbohydrate. From Canadian Living's Best - Fruit by Elizabeth Baird and the Food Writers of Canadian Living Magazine and The Candian Living Test Kitchen; 1997; ISBN 0-345-39844-0 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 7 March, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 77 Calories; 5g Fat (54.5% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 39mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Lemon Tarts Recipe By :Simple and Delicious Desserts Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 round vanilla cookies 225 grams light cream cheese -- (1/2 pound) 125 milliliters liquid honey -- (1/2 cup) 1 egg yolk 80 milliliters fresh lemon juice -- (2/3 cup) 60 milliliters plain nonfat yogurt -- (1/4 cup) 30 milliliters ground almonds -- (2 tbsp.) grated lemon rind -- for decoration Place paper cake molds in a 12-muffin aluminum pan. Place a cookie in each mold. In a food processor, mix cheese, honey, egg yolk, lemon juice, yogurt and ground almonds. Fill up molds with preparation and put in freezer for 2 hours. Before serving, decorate with grated lemon rind. Makes 8 servings. From a little booklet called Simple and Delicious Desserts; no author; no date. Hallie's note - the illustration showed it was unmolded on the plate with the cookie-side up. MC formatting by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 14 March 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; 7g Fat (64.6% calories from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 165mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

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