Lemon and ginger slices

This weekend I had a jar of lemon curd and a jar of stem ginger to use up, so I started making some crunchy, oat-topped slices to eat with a cup of tea. Once they were out of the oven, it occurred to me that they'd make a really good dessert too. There were a couple bananas in the fruit bowl that were about to go past their best as well, so I quickly made some frozen yogurt with them, popped down to the village shop for some raspberries, drizzled it all with a little syrup from the stem ginger jar and a new pud was born! I'll definitely be making it again - next time hopefully with home-grown raspberries.

LEMON AND GINGER SLICES

150g caster sugar
half tsp baking powder
275g plain flour
half tsp salt
zest of a lemon
100g cold butter, cut into cubes
1 large egg 
4 tbsp lemon curd
4 pieces of stem ginger from a jar, chopped
50g oats
30g flaked almonds


Stir together the caster sugar, baking powder, flour, salt and lemon zest then whizz in a food processor with the butter and egg until they forms a crumbly mixture. Put half of it in a 9 x 13in baking tin, lined with lightly greased baking parchment or foil. Dot all over with lemon curd and scatter with the chopped stem ginger. Add the oats and flaked almonds to the remaining sugar and flour mixture and tip evenly over the lemon curd and ginger, then bake at 170C (fan oven) for half an hour lightly browned. Cool in the tin for 5 mins, then mark into slices with a sharp knife but don't take it out of the tin until it's cold or it will be too crumbly to cut properly.

BANANA FROZEN YOGURT

2 or 3 ripe bananas
500g tub tub low-fat Greek yogurt
1 tbsp caster sugar
juice of half a lemon


Whizz the bananas in a food processor until smooth, then add the yogurt, sugar and lemon juice and whizz to combine then put in an ice-cream machine (it takes about 30 mins in mine). It may be still quite soft, so scoop it out in individual portions and put in the freezer to harden up a little more for about another 30 mins (if it's in the freezer for longer than this, take it out 10 mins before you're ready to serve it). 

You can make it without an ice-cream machine too - put the mixture in the freezer for an hour, take it out and whisk with electric beaters to get rid of ice crystals, then refreeze for about 4 hours.


I'd really like to hear if you ever make any tweaks (or improvements!) when you make my recipes, so do get in touch and let me know. The easiest way is to email me at: a-cooks-plot@gmx.co.uk

And it's great to see photos of the finished dish when you've made one of my recipes too - thank you to Jonty and Ann for sending me a lovely picture of everyone enjoying my Wild Garlic Bread today, and to Gaynor for the photo of the Poached Pears last week (see earlier posts for those recipes). It's so nice to know you're making and enjoying them!

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