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Lemon Ripple Tart July 7, 2013

Filed under: Desserts — delishuss @ 12:47 pm
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I made this recipe a while back for a dinner party. It was a stinking hot day and all I could think of was my mum and my former home economics teacher harping on about keeping everything cold and not overworking the pastry. I thought it was going to be an unmitigated disaster but it actually turned out very well. I was telling my dinner guests about my episode with the pastry and they looked at me as if I had two heads on me and said who makes pastry nowadays. Part of my was thinking yep that’s a fair point and then when I was tasting the end results I was pretty chuffed with myself. I think it’s a cracker, I will definitely try this one again.  By the way, this is a Jamie Oliver recipe. If you have the time or the inclination I would probably make the pastry the day before.

Serves 10


6 egg yolks

5 eggs

270g caster sugar

1 vanilla pod, split lengthways, seeds removed

250ml lemon juice, plus the grated zest from the lemons

250g unsalted butter, at room temperature

250g raspberries

1tbsp caster sugar

Icing sugar, for caramelising (optional)



500g plain flour, plus extra

100g icing sugar

250g cold unsalted butter, cubed

Finely grated zest of 1 lemon

2 eggs, beaten with a splash of milk



1. For the pastry, sieve the flour and icing sugar onto a surface, then use your fingers to gently work in the butter till you have ‘crumbs’. Sprinkle in the zest, then gradually add the egg mixture till you get a ball of dough. Dust this with flour, flatten slightly, then wrap in cling-film and chill for about 30 minutes.

2. Grease a loose-bottomed 28cm to tart tin. Dust a clean surface and a rolling pin with flour and roll the pastry into a circle that’s 5mm thick and big enough to line the tart tin. Lightly press the pastry into the tin, trim off the excess, then cover with cling-film and put in the freezer for at least an hour.

3. Preheat the oven to 180C/gas 4. Unwrap the tart case, line it with greaseproof paper, then fill with rice or dried beans. Bake the pastry in the middle of the oven for 10 minutes, then remove the paper and baking beans and return to the oven for about 15 minutes or until light brown.

4. For the filling, put the yolks, eggs, sugar, vanilla seeds and lemon juice and zest into a heavy-bottomed pan; whisk over a very low heat until the mixture starts to thicken. Stir in the button, making sure you get all the bits of curd from the bottom of the pan. When it looks like really thick custard and coats the back of a spoon, take it off the heat and let it cool a little. Give it a whisk, then strain through a sieve.

5. Mash the raspberries with the sugar in a small pan. Cook over medium heat for 10 minutes, stirring continuously, until it starts to look like jam.

6. Spoon the lukewarm lemon curd into the tart and give it a shake so that the mixture spreads. Spoon the raspberry jam over the lemon and gently stir to create a ripple effect. Cool the tart for 30 minutes, if you like, dust the top with a layer of icing sugar and caramelise it with a kitchen blowtorch.


Lemon, Chicken and Parmesan Rissoles October 19, 2012

Filed under: Chicken,Favourites — delishuss @ 12:17 pm
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I saw this recipe on and liked the look of it so I made it today. I thoroughly enjoyed them. The original recipe recommends serving with an antipasto salad. I was looking for something a bit more filling so I diced some red pepper, scallions, and courgettte. Cooked up some rice, mixed the vegetables in with some chopped mint and some balsamic vinegar and it worked really well.

I was thinking while I munched down on a rissole that they would be great in a bap as a burger with some avocado salsa. Might give that a whirl the next time.


500g chicken mince

1 egg, lightly beaten

2 garlic cloves, crushed

1/2 cup fresh breadcrumbs

1 tablespoon finely chopped fresh basil leaves

1 teaspoon finely grated lemon rind

1/2 cup pitted kalamata olives, chopped

1/3 cup finely grated parmesan cheese

1/4 cup plain flour

1 tablespoon olive oil



1. Combine mince, egg, garlic, breadcrumbs, basil, lemon rind, olives and parmesan in a bowl. Place flour on a plate. Shape into eight 2cm- thick rissoles. Roll in flour to lightly coat. Place on a large plate, cover and refridgerate for 20 minutes.

2. Preheat oven to 180 degrees celsius/ 160 degrees fan assisted oven. Heat oil in a frying pan over medium heat. Cook rissoles, in batches for 1-2 minutes or until browned.

3. Transfer to a greased baking tray. Bake for 8-10 minutes or until cooked through. Serve with antipasto salad or rice as mentioned above.

Note: I didn’t have any fresh basil, so I used a mixture of oregano and thyme and the flavours worked really well with the lemon.


Lemon Tart May 19, 2011

Filed under: Cakes,Desserts — delishuss @ 9:57 pm
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My friend Miro passed this recipe onto me, so I must give it a try at the weekend. I love anything citrusy (not sure if that’s a word), so I reckon this is going to be a winner. Here goes:

First you need to prepare your sweet shortcrust pastry. You need:
175 g (6 oz) plain flour
pinch of salt
85 g (3oz) butter or margarine, cut into small pieces
30 – 45 ml (2-3 tbsp) cold water
20 ml (4 tsp) caster sugar
Mix the flour, salt and butter together in a Kenwood mixer until it resembles breadcrumbs, then add sugar and start sprinkling over water after it combines all together. You don’t want to over handle it, so once it’s combined, wrap it in a clear film and put it into fridge for half an hour to rest. Then just roll it out and put it into a tart form (I usually use one with a loose bottom – 9 inch), prick the pastry with a fork and put it into preheated oven at 190 C (375 F) or Gas 5 and bake until golden (usually takes 20 – 25 min). They advise to bake it blind with baking beans and then remove them after 20 min and bake for another 15 min, but it’s not a must.

Once baked, let it cool and prepare your lemon filling. For that you need:
2 lemons
3 limes (or vice versa lol)
65 g (2.5 oz) cornflour
50 g (2 oz) caster sugar
3 egg yolks
First grate the lemons and limes for zest, then you need to half them and squeeze the juice out. Pour into a jug and make up to 450 ml (3/4 of a pint) with cold water. Place it into a saucepan together with sugar and bring to a boil. Meanwhile, mix the cornflour and egg yolks with 120 ml (4 fl oz) of cold water and pour it to your boiling juice. It’ll take only a minute or two to thicken and once thickened, you can pour it straight to your pastry case. Let it cool down and bon appetite 🙂
I have been led to believe that it’s not as much work as it sounds, so I will keep you posted.


Baked Poppy Seed and Lemon Cheesecake August 11, 2010

Filed under: Desserts,Weight Watchers Recipes — delishuss @ 8:31 pm
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I got this from a Weight Watchers cookbook. It’s really good. To keep it relatively healthy you could serve it with some fresh raspberries and low fat creme fraiche.


200g of reduced fat digestives biscuits, crushed

50g of low fat margarine melted

150g of golden caster sugar

1 tblsp of corn-flour, sifted

Zest of 2 lemons

2 tbps vanilla extracts

300g low fat soft cheese

200g tub of low fat crème fraiche

110g 0% fat Greek yoghurt

2 egss, beaten

1 tblsp of poppy seeds


  1. Preheat the oven to 200 degrees Celsius, fan oven 180 degrees Celsius. Line the bases of a 20 cm springform cake tin with non-stick baking parchment.
  2. Combine the crushed biscuits with the melted margarine and 1 tablespoon of water. Press evenly into the base of tin. Chill until required.
  3. Place the sugar, corn-flour and lemon zest in a food processor and blend briefly. Add the vanilla, soft cheese, crème fraiche, yoghurt and eggs and blend until smooth.
  4. Pour the mixture over the base and sprinkle with poppy seeds. Bake for 30-40 minutes until the cheesecake has begun to shrink from the sides of the tin and is golden on top- it should still wobble slightly in the middle, but will firm up on cooling. Leave it cool before removing from the tin, then chill for at least 1 hour.