Recipes

 

 

Recipes

This recipe is one of our favourites and has been generously shared by Miss Lilly’s Bakery Café, our favourite baker at Warriewood Markets every Friday and 571 King St Newtown.  https://www.facebook.com/misslillysau/

 A photo of the cake can be seen above

Lemon Curd Almond Cake with Lemon Myrtle Icing

230g cake flour

65g almond flour

½ teaspoon baking powder

¼ teaspoon salt

½ teaspoon baking soda

Lemon zest from half a lemon

250 gm unsalted butter

250 gm sugar

2 teaspoons dried Lemon Myrtle Tea leaves – finely ground

4 eggs

180g yoghurt

 

Lemon Syrup

150g Lemon juice

150g sugar

2 tablespoon Lemon Myrtle Tea

 

Method

Sift flour, baking powder, baking soda and salt. 

Add almond meal

Cream butter, tea and sugar, add eggs one by one

Fold in yoghurt and remaining dry ingredients

 

Syrup

Bring lemon juice, tea and sugar to the boil

Strain when cool

 

Bake at 160° in a fan forced oven for 40-45 mins or until a skewer comes out clean.

Drizzle with syrup immediately when removed from the oven

 

Lemon Myrtle and Macadamia Porridge

½ cup steel cut oats

1 cup water

½ cup milk

1 teaspoon dried lemon myrtle tea leaves roughly ground

¼ cup sultanas

¼ cup crushed dry toasted macadamia nuts

Combine water, milk, oats, dried lemon myrtle leaf and sultanas. Bring to the boil, then reduce heat to low and cook, stirring frequently for 20 minutes or until liquid is absorbed and oats are cooked through.  Add macadamia nuts, stir through and serve.

 

Lemon Myrtle Crumbed Cutlets

4 lamb cutlets

¼ loaf of day-old sourdough bread roughly chopped

2 eggs, beaten in a bowl

Flour seasoned with salt and pepper

1 teaspoon dried lemon myrtle leaf – medium ground

 

Crumb the bread in a food processor and add the dried lemon myrtle leaf. 

Prepare 3 bowls, one each for the flour mixture, egg wash and lemon myrtle breadcrumbs.

Coat each cutlet in the flour mixture, then egg wash, then coat well with lemon myrtle bread crumbs.

Repeat the egg wash and breadcrumb steps, set aside in the fridge to set for about 20 minutes.

Heat extra virgin olive oil in a pan to cover the base of the pan, melt a knob of butter in the oil and add cutlets to a medium heat.  Cook for about 3 minutes each side or until crumb is golden brown for medium (adjust cooking time for rare or well done).

 

Serve with your favourite vegetables or fresh salad leaf.