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Garlic Mushrooms Makes 12


12 medium sized mushrooms, stalks removed 150g of


softened, slightly salted


butter 2 large garlic cloves, minced or chopped finely 1 egg yolk Zest and juice of half a small lemon Black pepper 3 slices of bread with crusts removed, made into breadcrumbs 50g of parmesan


Method 1. Preheat the oven to 200°C (350°F/ Gas 5) 2. In a large bowl, mix the softened butter with the garlic, egg yolk, lemon and black pepper. 3. Spoon the mixture into the mushrooms and place on a greased non-stick baking tray. 4. Combine the breadcrumbs and parmesan and sprinkle over the top of the mushrooms. 5. Bake in the oven for 20 minutes


47 | ukhandmade | Autumn 2012


250g of ready-made sweet pastry For the Clementine curd: 3 clementines 1 lemon 175g caster sugar 2 eggs, beaten 1 egg yolk, beaten 50g unsalted butter, diced For the meringue: 2 egg whites 100g caster sugar ¼ teaspoon cornflour You will also need a 12 hole mini muffin tin and some baking beans or rice.


Method 1. First, make the clementine curd. Zest the clementines and squeeze the juice of the clementines and lemons into a saucepan with the sugar, eggs and yolks. Stir to combine.


or until golden brown. Serve immediately.


Mini Clementine Meringue Pies Makes 12


2. Add the butter and place over a very low heat. Cook gently, constantly stirring (you don’t want your eggs to scramble), until the curd is thick and coats the back of the spoon. 3. Next, make the pastry cases. Preheat your oven to 180°C (350°F/ Gas 4). On a floured surface, roll out the pastry until it is very thin - about 3mm. Use a 6cm cutter to cut out 12 discs and place them in the mini muffin tin (if your tin is not non-stick, brush with a little melted butter). Place some mini muffin cases inside each of the pastry shells, adding some baking beans or rice to prevent the pastry rising. Bake in the oven for 12 -15 minutes or until the bottom of the shells are baked through and the pastry is golden. 4. Make the meringue by whisking the egg whites until stiff peaks form, then fold in the cornflour followed by the caster sugar - a dessertspoon at a time - until completely combined. The meringue mixture should be thick and glossy. 5. When the cases have cooled, fill


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