Lemon Delicious Pudding in the Thermomix

Dessert is always popular in our house and in recent times I haven't had to make much as Isobel is quite the keen baker, however there are occasions when I will make a non ice cream dessert for everyone. Spencer wasn't really a fan of this one, he said it was too lemony.  This recipe was taken from the Fatmumslim website that you can find here. It was done in the Thermomix, though I did have to use the Kitchen Aid as well (or hand held beaters would be fine) as the egg whites needed to be done separately.

INGREDIENTS
 
150g white sugar
2 medium lemons, both juiced, one zested
20g butter
2 x 55g free-range eggs, separated
35g self-raising flour
200g full-cream milk
double or whipped cream, to serve



Heat oven to 175ºC and grease a 1-litre ovenproof pudding dish.

Weigh the sugar in the mixing bowl, and add 10g of lemon zest. Blend for 10 seconds on Speed 9.

Scrape down the bowl, add the butter and blend for 10 seconds on Speed 5.

Separate the eggs, placing the egg whites into a completely clean bowl so they can be whisked later. Add the yolks to the mixing bowl.

Add the flour, milk and squeeze 70g of lemon juice into the mixing bowl. Mix for 5 seconds on Speed 5.

Whisk the egg whites using a hand-held beater until they hold firm peaks (or Kitchen Aid) .

Insert the Butterfly, and add the egg whites to the Thermomix mixing bowl. Blend for 15 seconds on Speed 2. The mixture should have no visible streaks of egg whites. Use the spatula to break up any egg remaining egg whites.

Pour the mixture into the prepared dish. Standing the dish in a deep roasting tray, and pour hot water until it comes half way up the sides.

Bake in the oven for 40-45 minutes, or until the pudding is golden brown and has slight cracks in the crust. Allow to cool slightly, and then serve with double or whipped cream.

This is very much like a self saucing pudding, though you don't have to add any liquid on top of it before putting in the oven. So light and fluffy. I cooked it for 43 minutes, but I think 40 would have been enough.

Lentil Salad with Mustard and Tomatoes

Some years ago I bought It's All Good by Gwyneth Paltrow after I read an article about the difficulty someone had living like Gwyneth for a week. The article was quite hilarious, but some of the meals sounded good, so I bought it. I had completely forgotten about it when I found it in the spare room and decided I should finally use it.

Ingredients

1 cup of du Puy Lentils
1 tablespoon of Dijon mustard
1 tablespoon of coarse seeded mustard
Juice of a lemon
2 tablespoons white wine vinegar
1/4 cup extra virgin olive oil
Coarse sea salt
1 small red onion, finely diced
1 cup halved yellow cherry tomatoes
1/4 cup roughly chopped Italian parsley

Bring a large pot of salted water to the boil, add the lentils, turn the heat to medium, and cook just until the lentils are cooked through, about 20 minutes. Drain the lentils place them in a large mixing bowl, and set them aside.

In a smaller bowl, whisk together the mustards, lemon, vinegar, olive oil and a large pinch of salt. Add the vinaigrette to the lentils along with the onion, tomatoes and parsley. Season the salad to taste with salt and more lemon and olive oil if you like. This salad is best if it's allowed to sit for at least half and hour and served at room temperature.

Serves 4

I had this salad with a piece of grilled salmon. When I make it again, I will probably only add one tablespoon of vinegar as I thought it was just a little strong.