This Lemon Meringue has got to be the best I have ever produced. A basic base of crushed digestive biscuits and melted butter and the filling was as follows:-
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornflour
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
4 egg whites
6 tablespoons white sugar
My added ingredient was asachet of lemon & lime (sugarfree) jelly
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour &cornflour, Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Leave to cool then stir in lime jelly mixture & spoon over biscuit crust.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over lemon filling
To the mashed potatoes I added an egg together with the butter.
Normally I use 1 egg in the yorkshire puddings but yesterday I used 2...spot the colour!
Last week we had some bought fishcakes which left a lot to be desired. I decided to make my own with some fish I had in the freezer, just some prawns, pollock and haddock which I steamed and added to some mashed potato & beaten egg. I then rolled in flour, egg & breadcrumbs! Awesome.
The scotch eggs were from my Hairy Bikers Cookbook, certainly not traditional as spices were added. I used minced beef together with a selection of ground cumin, corriander and basic curry powders...again a great recipe from my new book! The eggs were softly boiled and gave a much nicer consistency!