October Meal of the Month : Winner

72wilma · Nov 16, 2011

And the winners are (with a grand total of 3 votes each!)

BayWatcher and Eveningstar

congratulations and extra k+

Lemon Bars

Crust:
3/4C Frozen Butter
1 3/4C flour
3/4C powdered sugar
1/2t salt

Filling:
4 LG eggs
1 1/3C sugar
3T flour
1/4t salt
3/4C lemon juice
1/4C whole milk

Preheat oven to 350*.
Grease a 13X9 pan
Whisk together dry ingredients for crust- Grate frozen butter into it with large hole grater. Stir until it looks mealy and combined.
The trick here is to work fast, like you would with pie crust. You don't want the butter to melt. I like to use a thick glass bowl that has been in the freezer for hours. If it is Winter, I make such buttery crusts and pastries right outside at the snowy patio table. Solid little lumps of butter in your mix will give you flakiness. If the butter melts and soaks into the flower it will come out tough and hard.
Press mixture into your baking dish using the bottom of a frozen glass, mug, jar, etc,,, freeze for 15 minutes, then bake 16-18 minutes until just slightly golden. Leave the oven on.

While the crust is baking, beat the eggs lightly, then whisk in the rest of the ingredients.
Pour it over the hot crust, sprinkle with lemon zest, continue baking for 18 minutes or until just the edges begin to turn golden brown.
Let it cool and dust with powdered sugar to taste.

Here are the recipes from Friday night...

Spanish Chicken Stew

Feeds four

1 tablespoon oil
150g chorizo - chopped into little cubes
1 onion - finely chopped)
1 teaspoon paprika (more to taste if required)
2 teaspoons spanish paella herb mix (if you can get it but not essential)
bag spinach leaves - chopped
400g tin chopped tomatoes
1 tablespoon sundried tomato paste
1 400g tin chopped tomatoes
1 400g tin chickpeas
Cooked chicken shredded
salt and pepper
rice

Heat the oil in a pan (I always use a wok) and when warm add the chorizo.
Heat until the oil starts coming out of the chorizo and then add the onion.
Turn heat down and cook for 15 mins without colouring the onions. Keep adding water if it looks like it's catching.
Then add the paprika and paella herb mix if using and cook for one minute.
Add spinach, tomatoes, tomato paste, chickpeas and enough stock to cover everything, bring to boil and then simmer for 30 mins.
If you're making it at home, it's nice to take a third of the mixture out and puree it in a blender before returning to the pan to thicken the sauce a bit but not essential for the van!
Add the chicken, add more stock and more paprika if it needs it, add salt and pepper and heat through.
Serve with rice and grated cheese (manchego to be authentic but anything will do).
Click to expand...

Click to expand...

eveningstar · Nov 16, 2011

Aw thanks guys! :-*

Dinky2 · Nov 17, 2011

Gratzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz

BayWatcher · Dec 2, 2011

Hey there, thanks everybody. I didn't even see this until today. I didn't even realize I had entered this recipe, actually.
I'm a bit shocked to find lemon bars so unfamiliar over there. After all, it's your Scotch shortbread with your lemon curd on top.
I guess it took a Yankee with the munchies to put them together.

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October Meal of the Month : Winner

72wilma

eveningstar

Dinky2

BayWatcher

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Log in or Sign up

October Meal of the Month : Winner

72wilma

eveningstar

Dinky2

BayWatcher

Share This Page

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