We're having Andrew and Pachara over for dinner tomorrow night. I'm planning to cook 滑蛋河 flat rice noodles with egg gravy since it's something I think they would appreciate. I bought some green chillies last week and pickled them on Friday before we left for the weekend. Hopefully they will be nicely pickled but not too soft by tomorrow. It's the first time I'm making them and if they turn out well, I will no longer crave them so badly!
The lemon cream pie recipe that I got from Andy's mum came is one of the most delicious that I've tasted. She was taught how to make it by her mother, who possibly got it from her mother, so it's something special indeed. The recipe calls for a huge 10-inch flan dish. Well, I could halve the ingredients and make a smaller 8-inch one but that makes the ingredients portions awkward. So I could only make it when we have guests, otherwise there's no way to finish the pie unless we have it everyday for dessert for 4-5 evenings in a row, which would a little sick. Andy and I just made it this evening and licking the spoon and bowls were yummilicious...
Pie case
- 340g crushed digestive biscuits (around 22 biscuits)
- 170g melted butter, cooled
Filling
- 1 lemon jelly (Hartley’s)
- Condensed milk (I use one can of Carnation - 397ml)
- 1 lemon (juice and rind)
- Grated chocolate for decorating the top (optional)
1. Dissolve jelly in 150ml of hot water, or microwave in a jug on high for 1 minute. Leave till cool.
Pour the butter and biscuits into a bowl and mix well.
Press the biscuits mixture into the bottom and sides of a flan dish to form a base.
3. Whisk juice, rind and condensed milk into jelly mixture in a large mixing bowl, using either a hand whisk or a hand mixer. Whisk until the mixture is the consistency of double cream.
4. Pour into pie case to set in the fridge. Decorate if desired. Makes 1 large 9½ or 10” flan dish or 2 small 8” dishes.
All this food blogging is making me hungry now... and it's time for bed. Maybe a mug of Horlicks for me.
3 comments:
The end result is gorgeous. And it makes it extra special that this recipe has been passed down through the family.
I so very have to try it out. It looks gorgeous and delicious :-)
Hillary: Indeed, I love that it's a recipe that generations have enjoyed.
Jo: It's easy too, do give it a try :)
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