recipe has been reproduced with the kind permission
of Genevieve McGough. Genevieve is a chef in
Auckland New Zealand with fifteen years experience in
professional cookery. She has her own web site called
Cuisine where every dish is created by her.
asked what was her inspiration for the web site and
why her food writing differs from others, this is what
Genevieve had to say:
have spent many hours myself searching the internet
for recipe ideas and became tired of wading through
hundreds of recipes on huge sites just to find one worth
printing. I thought to myself why cant every recipe
be worth printing after all it isnt the volume
of recipes that give you a good culinary site, its
the quality. The other factor I thought was missing
was food photography. When chefs look through cookbooks
for inspiration, they often only look at the pictures.
This can be enough to inspire a new dish all by itself.
If you cant see the food you cant imagine
endeavoured to fill a gap by learning photography and
to write about food leaving out everything I dislike
about other food writers recipes."
read more and obtain more recipes visit Genevieves
recipe is an old favourite of my family and one of the
first desserts I learned to make as a child. Almost
a soufflé in its light airy texture I hope it
becomes a favourite of yours as well.
A pinch of salt
1 cup of milk
1 cup of sugar
2 tablespoons of plain flour
1 tablespoon of melted butter
1/4 cup of fresh lemon juice
the oven to 180°C or 360°F
a 5 cup ceramic casserole dish with butter and set
the egg yolks with the salt and half the sugar until
they are pale yellow and tripled in volume.
in the flour, melted butter, remaining sugar, milk
and the lemon juice.
the egg whites separately until they form stiff peaks
and fold gently though the yolk mixture.
the mixture into the casserole dish then sit the casserole
dish in a deep tray with around 1 inch of boiling
water in it.
in the oven for 15 - 20 minutes.
dish can be served hot or cold. You can also use smaller
dariole moulds but don’t forget to sit them in the
water, in the oven - they take a little less time
to cook. Serve with lashings of sweetened whipped