Monday’s Money Saving Recipe

Lemon Meringue Pie

I had to make some sample desserts for a client this morning, so I made a couple extra for our dessert.

We ended up with a choice of one chocolate mousse, four mini sticky date puddings and two lemon tarts.

Here is the recipe for the lemon tart.

Makes 4 medium size tarts

Ingredients

1 x tin of condensed milk

2 x eggs

½ cup lemon juice

2 cups plain flour

150g butter

4 tbsp water

⅓ cup Icing sugar

Method

Put condensed milk, egg yolks and lemon juice in a saucepan and stir over low heat for 5-10 minutes.

Mix flour, butter and water in a processor (or with your hands) till a sticky dough forms. Divide and press into individual tart cases.

Blind bake for 10-15 minutes on 180’c

Beat egg whites, until soft peaks form, add icing sugar gradually until stifff peaks form.

Pour lemon mixture into tart cases.

Pipe or spread egg whites on top.

Put back in the oven for 10 minutes.

Eat warm or put in the fridge to eat cold later.

See our other Monday Money Saving Recipes Here!

Have a look at our dessert menu here!

www.saltoftheearthcatering.com.au
 

Monday's Money Saving Recipe

So this weekend the left over’s in my fridge are some Lamb fillets, Goats Cheese, Rocket, Bacon, Sour Cream and Potatoes….hmmmm

Things that come to mind are Lamb fillet stuffed with goat’s cheese and rocket, possibly wrapped in bacon but maybe too indulgent for a Monday, with mash or roast potatoes….

Slow cooked lamb & goat’s cheese ravioli with a bacon, sour cream and rocket sauce….

Lamb & Bacon Pie or Lamb & Bacon Casserole….

As much as I would love a nice warm casserole in this freezing weather, I must consider my fiancé who hates casseroles, so I’ll drop that option. A Pie is an easy option but I feel like more of a challenge so think I’ll take the pasta option. Actually I can never say no to pasta especially homemade Ravioli!

So here’s my plan for tonight. (Serves 2 hungry people)

Place Lamb fillets and beef stock in roasting pan. Use enough liquid to just reach the top of the lamb.

Place in the oven on 150’c for 2 hours. Top up liquid if needed throughout cooking process.

Meanwhile put, 1 cup of plain flour, 1 egg and a pinch of salt in a bowl, mix and knead to form a nice pasta dough.

Wrap with plastic film and place in fridge for an hour.

Remove lamb from oven, drain any excess liquid from pan (can save to add to sauce), let cool and then pull the lamb into shredded pieces. Mix the cooked diced bacon through the mixture.

Roll pasta into thin sheets, and lay flat on flour coated bench.

Place heaped spoonfuls of lamb mixture and a dollop of goats cheese in 5-10cm spaces along the first sheet of pasta. 

Brush edges of pasta with eggwash, or water. Place second sheet over the top of the first sheet and press down lightly with finger around each heap of mixture.

Use a cookie cutter or pasta cutter to cut each piece of ravioli. And set aside on baking paper. Sprinkle with flour if they are too sticky. Continue process until you have sufficient raviolis for two. (Depending on the size of them, I’ll probably make 5-6 each)

For the sauce, put a teaspoon of garlic, butter or oil and 2 diced rashers of bacon into a fry pan, cook till crispy (or however you like it). Add sour cream and stock juices and stir on a low heat. Season with herbs if you wish such as parsley, rosemary, thyme and salt & pepper. Add desired amount of rocket at the last minute and stir through.

Boil water on the stove, and cook raviolis for 2-3 minutes. Drain.

Add ravioli to sauce, or serve sauce on top. Voilà! 

Now to get the fiancé who thinks he’s a food critic’s critique!

#saltoftheearthcatering #cateringsydney #moneysavingtips #leftoverrecipes

www.saltoftheearthcatering.com.au 

5 tips for ensuring your guests aren’t starving at your party

There's nothing worse than an under-catered party.

Anyone who’s been to one knows that you are constantly keeping an eye out for the waitstaff, spotting them from across the room. You keep one eye on them, trailing off your conversation with another party guest, hoping that they make it over to you with food still on the platter. They rarely do. Like seagulls, people descend on them, feigning politeness ('Oh, you have the last one. No really, you have it') when what they really want to do is take a whole platter off to a dark corner and stuff their faces.

When people look back on your party the next day, the last thing you want is for them to be talking about how hungry they were. Plus, with nothing to line their stomachs, you’re sure to have a few guests who are pretty embarrassed about their behaviour.

I attended a cocktail-style wedding last night where there wasn’t enough food, and it prompted me to share some tips for ensuring that your guests don't go home via McDonalds.

1. The ten-piece rule

The average person will eat ten canapés before they start to feel full - so ordering at least ten per person is the best way to keep your guests happy.

2. Cater for all tastes

Remember, not everyone is going to eat every type of food - so make sure there is plenty of variety. As someone who can't eat fish, I was left disappointed as the first six platters that came out last night were salmon and swordfish. By the time a non-fish dish made it to me, I was ravenous! Factor this in to the ten piece rule too - there needs to be enough platters for people to reach their quota even if they skip a few dishes.

3. Switch up the order

Once everyone has had one of something, take out a different platter rather than more of the same. Not only does this help those who might not want any of the first canapé, but it allows your guests to try each of your delicious dishes before they fill up.  Everyone likes to try something new - and by the time you bring out more of the same, it’ll only be the people who are still hungry that are still eating.

4. Get it out early

It can be tempting to space out the platters throughout the night, but in reality people want to eat pretty soon after they get to a party as it’s usually around the time they'd normally be eating lunch or dinner. Having two canapés per hour doesn't touch the sides and by the time the next lot comes out, it feels like you haven't eaten a thing yet, so you're starting from an empty tank again. People are generally good at knowing when to stop too - if you fill them up early, they'll stop saying yes to platters and they can focus on having a good boogie.

5. Leave something for the midnight snackers

There will always be those people who start to think of food again late into the night. Leave something out on the table for them so that they can find their way to it when their tummy’s start to rumble again. Last night, my saving grace was a beautiful carrot wedding cake of which I had a few pieces since it was all I could get my hands on.

Follow these tips and your guests will look back on your party with nothing but fond memories. Happy party planning!

Sophie McAulay

(Guest blogger)

Salt of the Earth Cateting Staff Member