|Image by Murrindie Frew for ITP Publishing|
It's one of those moments where things are all over the place for me as I should be leaving to Riyadh any day to prepare for the opening of Kitsch Cupcakes. The whole team is so excited to launch in Saudi Arabia and we really can't wait to finally open our doors. (We've been working on this for a very long time now!) So if I stop posting for a little bit, you'll know what I'm busy with.
But my highlight of the moment is baby food. I know it sounds silly, but baby food can be so good! Or maybe it's just me being completely taken by my little man enjoying his lunch. And don't let me start with the finger food.. Seeing Phares chew sideways must be one of my favourite moments ever! Hmm.. I think my next post shall be on home made baby food ;)
Also creamy, but not fit for Phares yet, are these delicious lemon pots. And if you've been reading the blog for a while, you know how much I love lemon in both sweet and savoury dishes.. Absolutely delicious!
Serves 4 - 6
Prep & Cook Time: ~3.5 hours (including refrigeration)
- 2 cups light cooking cream
- 4 eggs
- ¼ cup castor sugar
- Zest of 4 lemons
- Pinch of salt
Whisk the eggs in a bowl and set aside. In a sauce pot, heat the cooking cream, sugar, salt and zest until it comes to a boil.
Slowly add it to the egg mixture, whisking constantly, then pass it through a fine sieve.
Fill the ramekins and place them in a baking dish. Add boiling water to the baking tray, reaching about half way up the ramekins and bake for about 45 minutes.
Once set, let the ramekins cool down, cover with cling film and refrigerate for at least a few hours. Serve with some candied lemon. Enjoy!
As featured in Harper's Bazaar Arabia - March 2012