Lemon Delicious Recipe

Ingredients

• 150g unsalted butter, melted
• 2 tsp lemon rind, finely grated, plus extra zest, to serve
• 80ml (1/3 cup) lemon juice
• 315g (1 1/2 cups) caster sugar
• 115g (3/4 cup) self-raising flour, sifted
• 375ml (1 1/2 cups) milk
• 4 eggs, separated
• Icing sugar mixture, to serve
• Double cream, to serve

Method 
Step 1. Preheat oven to 180C/160C fan forced. Grease six 250ml (1 cup) ovenproof dishes or teacups.

Step 2. Place the butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.

Step 3. Use electric beaters to beat egg whites on high until soft peaks form. Use a metal spoon to fold one-quarter of the egg white into the lemon mixture. Gently fold in the remaining egg white.

Step 4. Spoon mixture into prepared dishes and place in a large baking dish. Pour enough boiling water into baking dish to come halfway up the sides of the smaller dishes. Bake for 25-30 minutes or until golden and just set. Dust with icing sugar, top with cream and sprinkle with extra zest.

Colourful Crunchy Iceberg and Almond Salad Recipe

Ingredients
4 slices sourdough bread
3 teaspoons extra virgin olive oil
1 garlic clove, halved
1/3 cup whole-egg mayonnaise
1 1/2 tablespoons white wine vinegar
1/2 teaspoon caster sugar
2 anchovies, finely chopped (optional)
1 iceberg lettuce, roughly chopped
1 red capsicum, roughly chopped
4 radishes, thinly sliced
1/2 red onion, thinly sliced
1/3 cup roughly chopped smoked almonds
1/3 cup chopped fresh flat-leaf parsley leaves

Method
Step 1. Preheat a barbecue chargrill on medium. Brush bread with oil. Chargrill bread for 2 minutes each side or until lightly charred. Rub with garlic. Cut into 2cm pieces.
Step 2. Combine mayonnaise, vinegar, sugar and anchovies (if using) in a medium bowl. Season with salt and pepper.
Step 3. Place the lettuce, capsicum, radish, onion and dressing in a large serving bowl with half the bread, almonds and parsley. Toss to coat. Scatter with remaining bread, almonds and parsley. Serve.

Dukkah-roasted Vegie and Quinoa Salad Recipe

Ingredients

• 750g butternut pumpkin, peeled, cut into 2.5cm pieces
• 1 small red onion, cut into 8 wedges
• 300g cauliflower, cut into small florets
• 1/2 head broccoli, cut into small florets
• Olive oil spray
• 1 tbsp pistachio dukkah
• 1/4 cup pepitas
• 1 cup white quinoa
• 1/4 cup chopped coriander, plus extra sprigs to serve

Dressing

• 1/2 cup reduced-fat Greek yoghurt
• 1 small garlic clove, crushed
• 1 tbsp lemon juice

Method

Step 1. Preheat oven to 190C or 170C fan. Line 2 baking trays with baking paper. Arrange pumpkin and onion on 1 tray and cauliflower and broccoli on other tray. Spray with oil and sprinkle with dukkah. Roast pumpkin and onion for 15 mins. Add cauliflower and broccoli and roast for a further 30 mins or until tender and lightly browned. Set aside to cool slightly.

Step 2. Meanwhile, combine yoghurt, garlic and lemon juice in a bowl. Season. Place pepitas on an oven tray and bake for 3 mins or until lightly toasted. Transfer to a plate. Set aside to cool.

Step 3. Place quinoa in a fine sieve and rinse under cold water. Bring a medium saucepan of water to the boil. Add quinoa and cook for 12 mins or until tender. Drain and cool slightly. Fluff with a fork to release steam.

Step 4. Combine the quinoa, vegetables, pepitas and chopped coriander in a large bowl. Top with coriander sprigs and serve with the dressing.