Tarte au citron

Tarte au citron3

I love a good tarty lemon tart.  I have a small lemon tree but it yields so many lemons. The good thing is that my Hubby loves Tarte au citrons or lemon tarts and I love making them.

I have made many tarts in my time and I’m constantly looking for an easy recipe.  I have found an Eric Lanlard tart shell recipe and this is the one I use all the time now.  The only difference with mine is that I use a food processor to make the job easier and faster. He uses the traditional method by rubbing the ingredients together using your hands. Feel free to do either of those methods.  The filling is inspired by Mary Berry.  Sometimes I use the same filling recipe to make a curd. I just cook it slowly untill thick.  This filling is quite tart, and that’s the way hubby likes it, you can use less lemon zest if you don’t like it as tart.

This recipe for the tart shell makes more than one shell.  You can freeze any left overs.  It can keep for about 2-3 months.  Just defrost in the fridge for 24 hours.

Tarte au citron2


Sweet shortcrust pastry

  • 300g plain flour
  • 4 tbs caster sugar
  • 200g cold unsalted butter, chopped into cubes
  • 2 egg yolks
  • 2 tbs cold water
  • 2 tsp vanilla paste


  • 5 eggs, lightly beaten
  • 125ml thickened cream
  • 225g caster sugar
  • juice and zest of 4 lemons
  • icing sugar for dusting
  1. In a bowl of an electric food processor add the flour, sugar and butter.  Pulse until mixture resembles bread crumbs.
  2. Add the rest of the ingredients and process until the mixture comes together.  Turn off as soon as the dough comes together into a ball.
  3. Turn out onto a lightly floured bench and knead together for a minute.  Roll into a ball then cover with clingfilm and chill for about 30 mins in the fridge.
  4. After 30 mins, roll our the pastry on a lightly floured bench slightly bigger than your tart tin.
  5. Grease a loose bottom tart tin then gently lift the pastry onto the tin and press firmly but gently into place ensuring there are no gaps between the pastry and the tin.
  6. Let any excess pastry hang over the edge then trim.  Prick the base with a fork  cover and then chill the pastry for 30 mins.
  7. Turn on oven 180degC  (160degC fan forced)
  8. Blind bake pastry.  Place a large piece of baking paper over the base and sides of the pastry and fill the base with baking beans.
  9. Bake for 10-15mins or until just set, then remove the paper and beans and cook for a further 10mins or until golden.
  10. While the tart is baking, make the filling.  In a large bowl,  mix together all the filling ingredients.
  11. Pour filling into baked tart shell and bake 30-35mins until there is a slight wobble in the middle.
  12. Leave to cool slightly before removing from the tart tin.

Tarte au citron

My tarte au citron is served on my Maxwell and Williams marble tray 40cm x 30cm with Gold handle RPP $49.95




A Foodie Film Giveaway – Haute Cuisine


As a foodie, I love all things food related. I love cooking, baking, eating. I also love watching foodie films. The story line can be about anything just as long as the main feature or character is food.

I was fortunate enough to attend the media preview of Haute Cuisine (French title: Les Saveurs du Palais) at Cinema Nova in Carlton. Haute Cusine is a delicious drama with a generous pinch of comedy, based on the extraordinary true story of President Francois Mitterand’s private cook, Daniele Delpeuch.


Hortense Laborie, a renowned chef from the Perigord, is astonished when the President of the Republic appoints her his personal cook, responsible for creating all his meals at the Elysee Palace. Despite jealous resentment from the other kitchen staff, Hortense quickly establishes herself, thanks to her indomitable spirit. The authenticity of her cooking soon seduces the President, but the corridors of power are littered with traps.


It’s filmed on location at the Elysee Palace, in regional France and Antartica and full of mouth watering dishes and incredible foodie imagery.


Haute Cuisine opens at selected cinemas nationally on April 25th.

You too, can watch this delicious movie. I am giving away 5 double passes to the movie. All you need to do is leave a comment telling me which Foodie movie you love the best. The passes can be used at any participating cinemas across Australia so only Australian residents can enter.


Competition closes April 23, so get on it!

Hubby and I attended the media preview of Haute Cuisine thanks to TM Publicity.  The double passes and images are courtesy of  TM Publicity.

Bon Appetite,


Madeleines, madeleines, madeleines.


I’ve been wanting to make madeleines for a long time now.  I guess madeleines aren’t in fashion at the moment so finding a madeleine tray was difficult.  I searched high and low for one and when I finally bought one,  I made a batch that very same day. I have so many ideas on flavour combinations and wanted to try them all.  I’ve been able to make some but there are still many variations I still want to make.
The base mixture.
2 eggs
2 tbl caster sugar
2 tbl icing sugar
1 tsp vanilla extract
1/4 cup self-raising flour
1/4 cup plain flour
75g butter, melted
1 tbl hot water
1.  Preheat oven to 200deg and prepare two 12 hole madeleine trays
2.  Beat the eggs, caster sugar, icing sugar  and vanilla extract until thick and creamy
3.  Sift the flours twice and sift over the egg mixture then pour combined butter and the water down the side of the bowl.  Fold ingredients together.  
4.  Drop heaped tablespoons of mixture into pan holes.
5.  Bake the madeleines about 10-12 minutes until lightly golden.
6.  Immediately turn out onto paper covered wire racks to cool.
To make lemon madeleines, add lemon zest of a lemon to the base mixture.
Jaffa : Add orange zest to the base mixture and dip the end in melted chocolate
Pandan : Add pandan essence to the mixture.

For ube, I used left over ube chiffon cake mix.  I’m still working on creating my own ube madeleine mix

Lavender with lavender sugar I made for IIP.  Get recipe here
Watch this space for more different flavour madeleines.

Bon Appetite,

Lavender Madeleines with lavender sugar. An International Incident


Lavender.  That is this month’s theme for The International Incident Party.  And what stress it caused a few of us attending the virtual party.   Penny from Jeroxie – Addictive and Consuming blog is hosting this monthly blog party.

international incident lavender party
I was unsure of how to use lavender in cooking as I’ve never used it before.  Luckily my mum grows lavender in her yard so I had easy access. Annapet from Moonglow Gardens Blog was very helpful.  She shares on how to dry lavender here on her blog.  It is quick and easy to follow.
Follow her instructions and once the lavender is dry, you can pound it into a powder by using a pestle and mortar.  I tried this but it wasn’t fine enough so I ended up my coffee/spice grinder.

To make the lavender sugar, add lavender stems to white sugar.  Gently mill the lavender between your palms to release the oils from the stems.  I planned ahead and was able to make the lavender sugar a few days in advance to let the lavender infuse into the sugar. Store in an air tight container for months as it can be used the infused sugar for many dishes.

2 eggs
2 tbs caster sugar
2 tbs icing sugar
1 tsp vanilla extract
1/4 cup self-raising flour
1/4 cup plain flour
75g butter, melted
1 tbs hot water
1 tsp powdered lavender
lavender sugar
1.  Preheat oven to 200deg
2.  Grease two 12 hole madeleine pans with a little butter
3.  Beat eggs, caster sugar, icing sugar and vanilla extract in a small bowl with electric mixer until thick and creamy
4.  Sift flours and lavender powder twice and add to the egg mixture.  Combined butter and hot water and pour down the side of the bowl then fold the ingredients together.
5.  Drop rounded tablespoons of the mixture into the pan holes.
6.  Bake the madeleines about 10 minutes.  Cool slightly then turn out onto baking paper.
7.  Serve dusted with the lavender sugar.

The Cook Book Challenge – Week 7 : Soft

Week 7 : Soft
Recipe :  Soufle au Fromage
Cook Book : Mastering the art of French Cooking by Julia Child

I got this book from Hubby for Christmas and I was so delighted when I unwrapped it as it was on my wishlist.   After watching Julie and Julia, I have been inspired to cook French.  In the past I have felt some what daunted by French cooking but the book makes it easy as the recipes are simple  and easy to read and follow.
For this weeks cook cook challenge, I was a week behind.  I wanted to cook souffle on the Sunday but Hubby fell sick and I didn’t want to cook this just for myself.  It was too much effort for one person.  When Hubby felt better and was able to eat again, I made this fantastically light souffle.   I’ve made souffle only once before a couple years ago and to be honest, I was quite nervous about making it.  I do have to say that it turned out airy, fluffy and SOFT.  I have to also give credit to Hubby.  He helped me to cook this.  Thomas, my 4month old was playing up a little and needed my attention.  So, under my supervision and guidance, Hubby cooked.

Preheat oven 205degC
1 tsp butter
1tbls grated Parmesan cheese
Butter inside of a 6-cup souffle mold and sprinkle with cheese.
3 tbls butter
3 tbls flour
1 cup boiling milk
1/2 tsp salt
1/8 tsp pepper
pinch of cayenne pepper
pinch of nutmeg
4 eggs, separated
1 egg white
pinch salt
3/4 to 1 cup coarsely grated Parmesan cheese
Melt the butter in a saucepan and stir in the flour with a wooden spoon and cook over moderate heat until the butter and flour foam together for 2 minutes without browning.  Remove from heat; when mixture has stopped bubbling, pour in all the boiling milk.  Beat vigorously with a wire whip.  Add the seasonings.  Return to moderately high heat and boil, stirring for 1 minute.  Sauce will be very thick.
Remove from heat. Drop the egg yolks in the center of the hot sauce and beat with the wire whip.  In a separate bowl  whip the 5 egg whites with the salt until stiff.  Stir a quarter of the egg whites into the sauce.  Stir in all but a tablespoon of the cheese.  Delicately fold in the rest of the egg whites.  Be careful not to over fold.
Turn the souffle mixture into the prepared mold.  Tap bottom of mold lightly and smooth the surface of the souffle with the flat of a knife.  Sprinkle the remaining cheese on top.
Set a rack in the middle of the oven and immediately turn the heat down to 190degC.  (Do not open oven door for 20 minutes).  In 23-35 minutes the souffle will have puffed about 5cms over the rim of the mold and the top will be nicely browned.  Bake 4 to 5 minutes more to firm it up.
Serve at once.
Bon Appetite,

2008 Holiday Part 12 – Paris

We decided to do a day trip into Paris. We took the Eurostar from Ashford International into Gare du Nord in Paris. It was only an 1hr 45min trip.

We then took a hop-on-hop-off, bus tour around Paris as it was the most convenient was to see all of Paris in one day.

Eiffel Tower

Notre-Dame. We found this quaint boulangeri and patisseri down the road from the Notre Dame. For lunch I had a Salami and Fromage baguette and Hubby had a Fromage pizza

I had to try a croissant and eclair while in France. It was delightful and totally different to what we get here. It’s lighter and the texture is different.

Bon Appetite,

French Toast Italian Style

For weekends, when I’m not too tired, I like to make up a nice brekky for the family. Today I tried making French toast with ciabatta, which is an Italian bread.

It turned out great. I love to cut it into thick slices so the eggy custard gets soaked into it giving it a pancake like texture and it seeps right into the holes of the bread. I fried it in lots of butter for that extra flavour.

To serve, I sprinkled cinnamon sugar with fresh strawberries on the side. We also poured a splash of maple syrup. (The real stuff, not the maple flavoured syrup)


Bon Appetite,