Gin and bear it
Over the weekend, which regular readers might remember is Friday and Saturday here in the United Arab Emirates, we went out sailing offshore Abu Dhabi and then stayed over at a friend’s house on Friday night.
Our friend is quite a collector of gin so it is not uncommon for the evening cocktail hour to start with a tasting of the new additions to his collection. One gin and tonic is mixed with each new gin and then we pass the glasses around, sipping the cocktails and discussing the attributes of the different gins.
One in particular caught my fancy. It was made in Wales and contained an unusual ingredient: kelp or seaweed. After enjoying the gin and tonic and to extrapolate on the suggestion that we serve it in an oyster shell, we mixed a small shot of the Dà Mhìle seaweed gin with ice, a squeeze of fresh lemon and a sprinkle of sea salt, which really brought out the kelp.
Which led to a discussion of whether Americans use the word kelp. Or do we just call it seaweed? I honestly could not remember so if anyone wants to weigh in, please leave me a comment. What do you call the green stuff on the seashore?
Pudding is dessert, pudding as dessert
As I straddle UK/US divide both in my home and with friends, I often lose track of whom uses which word for what but as a majority of my readers are US-based, I tend to name dishes in a way that they will understand.
Pudding is dessert, pudding as dessert
As I straddle UK/US divide both in my home and with friends, I often lose track of whom uses which word for what but as a majority of my readers are US-based, I tend to name dishes in a way that they will understand.
Way back in October, when I was trolling the internet and my cookbooks for a dessert to fit our budget friendly Sunday Supper theme, I came across a recipe on All Recipes UK. It was called lemon pudding in the British sense, meaning dessert. Because if they were actually making what we Americans call pudding, they’d call it custard and eat it for pudding. If you know what I mean. Anyway, I ended up making profiteroles for that occasion in October but this dish has been on my list of “things to make” every since, no matter what you want to call it.
Captivating Casseroles
Lemons are like eating a healthy dose of sunshine and while we get that almost every day here in Dubai, I know that there are a lot of folks in the northern hemisphere that could use some sunlight and warmth right about now.
Captivating Casseroles
Lemons are like eating a healthy dose of sunshine and while we get that almost every day here in Dubai, I know that there are a lot of folks in the northern hemisphere that could use some sunlight and warmth right about now.
If you are trying to keep warm, may I suggest you turn the oven on to bake a casserole or two? Scroll on down to the Sunday Supper link list to see all the fabulous captivating casseroles we are sharing, along with our talented, over-achiever of a host, Alice from A Mama, Baby & Shar-pei in the Kitchen, who is in the middle of an international move but still stepped forward to host. You are a star, Alice!
Ingredients
4 eggs, at room temperature
6 tablespoons or 90ml fresh lemon juice
Zest 1 lemon
1/8 cup or 30g butter, softened, plus extra for buttering casserole
1 cup or 230g sugar
4 tablespoons plus 2 teaspoons plain flour
1/2 teaspoon salt
1 1/2 cups or 350ml milk
Optional for serving: fresh berries and a sprig or three of mint
Method
Butter your casserole dish (about 8x8in or 20x20cm square – or equivalent volume in another shape) and preheat your oven to 350°F or 180°C.
Separate your eggs and put the whites in the bowl of your stand mixer or in one that is deep enough to use electric beaters. You can certainly whisk egg whites to stiff peaks by hand but it’s hard work!
In another mixing bowl, whisk together egg yolks, lemon juice, lemon zest and butter until well combined. If your eggs are too cold, the butter is going to break up into little pieces again rather than whisking in. If you’ve made this mistake, just keep whisking. Eventually it will all soften again and create a homogeneous mixture.
In yet another bowl, combine the sugar, flour and salt then mix well.
Add about a third of the dry ingredients at a time to the yolk mixture, along with one third of the milk, whisking well after each addition, until all of the flour/sugar is incorporated.
Beat your egg whites until stiff.
Gently fold the egg whites into the yolk/milk mixture.
Pour into your prepared baking dish.
Put your baking dish into another larger baking pan and fill it with hot water (should not be boiling) halfway up the baking dish.
Carefully transfer the pan to the oven and bake for 40-45 or until set and puffy, but still jiggly when you shake it gently to check.
Remove from the oven and take the baking dish out of the baking pan.
This can be served hot, warm, room temperature or even cold.
Garnish with berries and mint if desired.
Enjoy!
Check out all the lovely casseroles we have for you today!
Captivating Breakfast Casseroles
Ingredients
4 eggs, at room temperature
6 tablespoons or 90ml fresh lemon juice
Zest 1 lemon
1/8 cup or 30g butter, softened, plus extra for buttering casserole
1 cup or 230g sugar
4 tablespoons plus 2 teaspoons plain flour
1/2 teaspoon salt
1 1/2 cups or 350ml milk
Optional for serving: fresh berries and a sprig or three of mint
Method
Butter your casserole dish (about 8x8in or 20x20cm square – or equivalent volume in another shape) and preheat your oven to 350°F or 180°C.
Separate your eggs and put the whites in the bowl of your stand mixer or in one that is deep enough to use electric beaters. You can certainly whisk egg whites to stiff peaks by hand but it’s hard work!
In another mixing bowl, whisk together egg yolks, lemon juice, lemon zest and butter until well combined. If your eggs are too cold, the butter is going to break up into little pieces again rather than whisking in. If you’ve made this mistake, just keep whisking. Eventually it will all soften again and create a homogeneous mixture.
 |
| How you know your eggs were still too cold. Ugh. |
In yet another bowl, combine the sugar, flour and salt then mix well.
Add about a third of the dry ingredients at a time to the yolk mixture, along with one third of the milk, whisking well after each addition, until all of the flour/sugar is incorporated.
Beat your egg whites until stiff.
Gently fold the egg whites into the yolk/milk mixture.
Pour into your prepared baking dish.
Put your baking dish into another larger baking pan and fill it with hot water (should not be boiling) halfway up the baking dish.
Carefully transfer the pan to the oven and bake for 40-45 or until set and puffy, but still jiggly when you shake it gently to check.
Remove from the oven and take the baking dish out of the baking pan.
This can be served hot, warm, room temperature or even cold.
Garnish with berries and mint if desired.
Enjoy!
 |
| It's kind of soufflé-like except then it's saucy on the bottom, which tastes pretty amazing, actually. |
Check out all the lovely casseroles we have for you today!
Captivating Breakfast Casseroles
- Boozy Baked French Toast from Brunch with Joy
- Orange & Date Wife Saver Breakfast Casserole from A Mama, Baby & Shar-pei in the Kitchen
- Spinach, Sausage and Polenta Breakfast Casserole from The Redhead Baker
- Baked Cauli-Tots Casserole from Cupcake and Kale Chips
- Savory Sweet Potato and Sausage Bread Pudding from Nik Snacks
- Shredded Brussels Sprouts Casserole from Take A Bite Out of Boca
- Artichoke and Spinach Macaroni and Cheese Casserole from Ruffles & Truffles
- Baked Penne with Roasted Cauliflower and Italian Sausage from Hezzi-D's Books and Cooks
- Bison Meatloaf Casserole from Jane's Adventures in Dinner
- Cheesy Chicken Corkscrew Casserole from Recipes Food and Cooking
- Cheesy, Creamy, Cauliflower and Sausage Casserole from Eating In Instead
- Chicken Enchiladas from Serena Bakes Simply From Scratch
- Chicken Parmesan Quinoa Bake from Alida's Kitchen
- Chicken Ramen Mini Casseroles from The Ninja Baker
- Chicken with Whole Grains Casserole from Cindy's Recipes and Writings
- Chinese Noodle Casserole from Momma's Meals
- Crab Casserole for Two from Magnolia Days
- Homemade Poppy Seed Chicken from Food Done Light
- Fully Loaded Tater Tot Casserole from Culinary Adventures with Camilla
- King Ranch Casserole from The Texan New Yorker
- King Ranch Mac and Cheese from The Weekend Gourmet
- Baked Ziti with Meatballs from Curious Cuisiniere
- Mexican Lasagna from MealDiva
- Mom's Taco Casserole from Lifestyle Food Artistry
- Moroccan Polenta Casserole from Pancake Warriors
- Moussaka from Nosh My Way
- Neeps & Tatties Casserole from Happy Baking Days
- Quick No Boil Tuna Pasta Bake from Mess Makes Food
- Sausage Peppers and Onion Pasta Casserole from Family Foodie
- Southwestern Spaghetti Pie from The Messy Baker
- Cheesy, Layered Italian Pasta Torta from La Bella Vita Cucina
- Stove-top Four Cheese Mac and Cheese from The Girl In The Little Red Kitchen
- Supreme Pizza Strata from A Kitchen Hoor's Adventures
- Sweet Corn and Green Chile Chicken Tamale Pie from Simply Healthy Family
- Taco Casserole from Peanut Butter and Peppers
- Baked Lemon Dessert from Food Lust People Love
- The Best Homemade Cinnamon Rolls from Pies and Plots
- Butterscotch Bread Pudding from The Foodie Army Wife
- Classic Apple Crisp from That Skinny Chick Can Bake
- Ultimate Deep Dish Brownies from Recipe for Perfection
- Vegan Oreo Rice Krispie Treats from Killer Bunnies, Inc
Pin this Baked Lemon Dessert!
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