I was watching Hairy Bikers in Thailand last night and the locals were in a jungle making sticky rice. The way they did it was so cool, I thought I’d share it (can’t think of anything else to write about)
They put rice in bamboo sticks, added water, plugged it up with banana leaf and cooked it on a fire. That is pretty cool isn’t it!
On the subject of TV, there is a show on BBC2 called The Restaurant man which I am really enjoying at the moment, with my girlfriend. The restaurant man helps people who are about to open a restaurant with varying degrees of success. One was a burger joint which was hugely successful. Another episode was an Italian which hadn’t even opened its doors by the time the TV show finished. I think it explains bits and bobs about owning a restaurant too, like have a business plan (obvious) and work out the menu (obvious) but they don’t!
Food, I enjoy cakes. I enjoy lemons. This dessert brings both of them together and makes a perfect match in harmony.
Prep Time: 30 minutes
Cooking Time: 45-50 minutes (or until a skewer comes out clean)
225g unsalted butter, softened
225g caster sugar
1½ lemons, finely grated zest
225g self-raising flour
2½ lemons, juice of
85g caster sugar
Heat oven to 180 Deg C.
Beat together softened unsalted butter and 225g caster sugar
Add 4 eggs, one at a time, slowly mixing through.
Sift in the flour
Add the finely grated zest of the lemons and mix until well combined.
Line a loaf tin with greaseproof paper.
Spoon in the mixture and level the top with a spoon.
Bake for 45-50 mins, until a thin skewer inserted into the centre of the cake comes out clean.
While the cake is cooling in its tin, mix together the juice of the lemons lemons and 85g caster sugar to make the drizzle.
Prick the warm cake all over with a skewer or fork.
Pour over the drizzle