New kitchen toy!

Hi friends! 

What a better way to get back into food blogging than with an entry on my new kitchen gadget.  

Now many of you have had a stand mixer for decades.  So it would seem after talking to all my fellow home chef friends. I’m simply someone who got use to cooking a certain way, without gadgets and gizmos. But we must all embrace the future.

Two year ago I got a food processor.  As of yesterday I’m the proud owner of this 30 ton beauty:

So shiny!

I’ve read somewhere that the bowl and attachment must first be cleaned with a baking soda paste that simple dish soap will not remove.  That was the first thing I did.  Luckily.

Notice how the baking soda turned grey.

Then, I strapped on a weight belt and some lifting gloves to move the thing into place.  Yes, it’s heavy!  With a 575 watt motor, I pray it will withstand the torture I’m about to put it through.  Should I give it a name?

I decided to ease into it with a simple bread roll recipe.

I’m loving the gentle purring of its motor as we went for our first spin.

Pretty effortless!


In conclusion: I should have gotten one sooner.  

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A very easy lemon bar recipe

A fan favorite amongst my friends are lemon bars.  They’re ridiculously easy to make.

INGREDIENTS:

Crust:
1 cup all-purpose flour
1/2 cup butter, softened but not melted
1/4 cup confectioners’ sugar


Filling:
2 eggs
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 tablespoons lemon juice (about 1.5 lemons)
1 teaspoon grated lemon peel
Additional confectioners’ sugar


DIRECTION:

In a bowl, combine the flour, butter and confectioners’ sugar.  With your fingers, press into an even layer in an ungreased 8 x 8 in. square baking pan. Bake at 350° for 20 minutes.


While the crust is baking, beat eggs in a small bowl. Add the sugar, flour, baking powder, lemon juice and peel. Continue to beat until frothy.

Pour over the freshly baked crust and bake 25 minutes longer or until the top is a light golden brown. 

Let it cool for 2 hours on a wire rack. Dust with confectioners’ sugar before cutting.  

Now you may double the ingredients to bake into a 9 x 12 sheet, but I’m personally a fan of the crispy and crusty edges.  So I’d bake in two separate 8 x 8 pans.  Baker’s choice!  Enjoy!