Microwave Lemon Cake

I mentioned in an earlier post about the BBC GoodFood magazine that I thoroughly enjoy reading, and how my hubby dear surprised me with an annual subscription when we moved to the US two years ago. More on the story here…That subscription ran out and then with the new baby and house, we didn't renew it.

A month ago, I opened the mailbox and there it was, the magazine. As I had started blogging, he surprised me with yet another annual subscription. Was I thrilled or what.

This lemon cake (although called as a lemon pudding in the magazine) is perfect when you don’t have enough time to prepare and bake, but want a quick sweet fix. It takes 5 minutes to prepare and 4 minutes to make. And best of all it is made in the microwave and not in the oven.
Ingredients:

• 100g/4oz Caster sugar
• 100g/4oz-softened butter
• 100g/4oz self raising flour
• 2 eggs
• Zest of lemon (I used zest of orange)
• 1 tsp vanilla extract
• 4 tbsp lemon curd

Method:

Mix the sugar, butter, flour, eggs, lemon/orange zest and vanilla together till creamy, then spoon into a medium microwave proof-baking dish. Microwave on high for 3 minutes, turning half way through cooking, until risen and set all the way through. Leave to stand for a minute.

Meanwhile, heat the lemon curd for 30 seconds in the microwave and stir until smooth. Pour all over the top of the cake and serve with a dollop of whipping crème, scoop of ice cream or just as it is.

----------------------------------------------------------------------------------------------------------------
Lemon curd is not readily available in some countries, and I have had some request for the recipe to make Lemon curd. Also, you could substitute Lemon drizzle for Lemon curd, which is an easy option and requires only two ingredients. :-) The recipe for Lemon curd and Lemon drizzle follows.

Lemon Curd

Ingredients:

• 4 lemons, rind and juice
• 4 eggs
• 110g/4oz butter
• 450g/1lb sugar

Method:

Grate rind of lemons and squeeze out juice. Put sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water. Stir with a wooden spoon until thick and curd coats the back of the spoon. Pour into warm sterile jars, cover, seal and label. Refrigerate.

Lemon Drizzle:

Ingredients:

• 50g/2oz icing sugar
• 1 lemon, juice only

Method:

Make the lemon drizzle topping by mixing together the sugar and lemon juice.
Spoon over the cake.

Tuna pinwheel

Click: FLOUR

By September 2008, my four year old will be in kindergarten. The thought of packing her lunch scares me. It got to be something that can be eaten easily, is tasty and appealing to the eye and, of course, delicious. Hmm! Sandwiches are an easy option – easy to make and easy for a kindergartner to eat.

So other than those good old chutney sandwiches, what else? Tuna came to my mind as that is what I eat when I need something quick on the run. Here is a healthy tuna sandwich, sans mayo but with spices.



Ingredients:

• 1 onion sliced
• 1 tomato chopped
• 1 tsp ginger garlic paste
• Pinch of fenugreek seeds (optional)
• 2 cans of tuna in water (drained)
• 3-4 sun dried tomatoes in oil chopped
• Few sprigs of coriander leaves chopped
• ¼ tsp turmeric powder
• ¼ tsp chili powder
• ½ tsp of coriander powder
• Salt to taste

Method:
Heat a tbsp of oil in a pan and add the fenugreek seeds. Within a few seconds it will emit its aroma, add the sliced onions and sauté till translucent. Add the ginger garlic paste and sauté for a few seconds. Add the tomatoes and sauté till the tomatoes are mushy and the oil starts to separate. Add the chopped sun dried tomatoes and turmeric, chili and coriander powders. Add the drained tuna and salt. Saute till the moisture from the tuna evaporates. Add the chopped coriander leaves. Let it cool.


To make the pinwheel
Take the slice of bread and flatten it with a rolling pin.
Remove the crust. Spread the tuna mixture on the bread and roll it.