lemon tart.

I love lemon, or just anything citrus-y. The first time I tried this recipe I fell in love with it immediately. The recipe is actually for a slice, but because I didn't have a nice brownie/slice pan I used a tart tin instead - as you do. If you have any spare lemons, this is definitely the recipe to use it up on :)

This recipe makes about 10 slices.

INGREDIENTS:

• 150g plain flour
• 4 tablespoon icing sugar
• Finely grated zest of ½ a lemon
• 115g unsalted butter, chilled and cut into cubes
• 3 large eggs, at room temperature
• 175g icing sugar, sifted
• Finely grated zest of 2 lemons - be sure it's finely grated, I lost my grated and tried to finely chop and slice, that was a BAD idea...
• Freshly squeezed juice of 4 lemons
• 125ml double cream

METHOD:

1. Preheat oven to 180˚C
2. Make base by putting flour, icing sugar and lemon zest of ½ a lemon into a food processor and process for a few seconds until combined
3. Add butter to processor and process until fine crumbs
4. Pour base into greased tart tin and press with fingers to make even layer, and side - note that because it's not an actual tart base, the sides will melt down, so make it a little higher on the tin
5. Bake in oven for about 25mins, or until pale golden - once done, remove from over and leave to cool
6. To make the topping, crack the three eggs into a jug and beat until broken up
7. Add sifted icing sugar and whisk until thoroughly combined
8. Add lemon zest and juice, mix thoroughly
9. Gently work in cream
10. Once base is completely cooled, pour lemon mixture onto base
11. Bake for about 25mins, or until firm
12. Let tart rest and cool before dusting some sifted icing sugar on top
13. VOILA! Tasty citrus dessert! Now, note, four lemons might be too much depending on how big they are. I had giant lemons and put them all in and it was VERY lemony (that and the non-finely grated zest didn't help). So grab a cup of tea or coffee and enjoy :)

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blackbird cafe, cockle bay wharf.

Recently I went to the Blackbird Cafe in Cockle Bay with my cousin and co-worker to grab a bite of lunch to chat over my cousin's impending wedding. It was a hot Saturday afternoon so we knocked back a few soft drinks and had a light nibble. We ordered a Mediterranean salad with chicken and a supreme pizza to share - mightn't sound like a lot for three people, but we were left very satisfied.

The salad was absolutely amazing. The chicken cost a little extra, but was absolutely worth it! It was refreshing on a hot day and just the thought of it now is making me salivate! The pizza was just as amazing as the salad, and lucky for me their supreme don't include cooked pineapples - I just don't like them cooked on in warm food, yeah, I'm a little weird like that...

Find them:
Balcony level, Cockle Bay Wharf - conveniently above Lindt Cafe (read my review on Lindt Cafe here)

Mediterranean Salad with Chicken, $21.90

Supreme Pizza, $24.90

 
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berry smoothie.

With summer now with us, the warmer weather is begging for cool drinks. The other day, while the heat was near unbearable and I was basking in the coolness of my house (which is like a fridge, no joke) I decided to make a smoothie out of the fresh berries in my fridge instead of eating them (oh, what a conventional way of consuming them :P)

Berries, of all kinds, are my favourite fruits. The fact I don't consume nearly enough dairy products means this is the best way to meet my nutritional needs while keeping my taste buds happy! Not to mention this is super easy to make :)

This recipe makes approximately one 350ml glass.

INGREDIENTS:

• 2 cups of mixed berries - this is an approximate
• One 175g tub of yogurt - I used Yoplait's raspberry
• 150ml of milk - I used skim

METHOD:

1. Put all ingredients in a blender or beaker (if you have stick blender, like me) - and blend
2. VOILA! How easy was that! Now sit back, relax and enjoy your berry smoothie and the warm weather :)

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