All our recipes feature ingredients available through your Green Box store, marked with (GB). To contribute a recipe, send photos and the recipe to firstname.lastname@example.org
Moroccan Lamb Cutlets with Quinoa Salad
Thanks to Heidi for this delicious looking recipe, a great way to try out the grass-fed local lamb and fresh produce from Green Box. Also, check out the Australian-grown organic quinoa in the dry goods section.
Serves 2 – 3
6 Lamb Cutlets (GB)
250gms Natural Yoghurt (GB)
Nandos Peri peri sauce – if you like some spice!
Moroccan spice mix
1 cup Quinoa (GB)
200 gms Salad mix (GB)
1 Cucumber – diced(GB)
1 Red Onion – sliced (GB)
1 Eggplant (GB)
1 bunch Mint (GB)
1 Avocado – diced
Soak quinoa and wash well. Boil 1 1/2 cups water, add quinoa and cook for 12 mins or until cooked through. Adjust amount of water if too dry.
Dice eggplant and bake in oven with a little oil till cooked through.
Mix yoghurt and Nandos sauce together, adjust quantity to suit heat.
Coat lamb with Moroccan spice. Bbq to your liking.
Once eggplant and quinoa have cooled, combine with lettuce, cucumber, onion, mint and avocado.
Serve with lamb and yoghurt!
What a great chance to enjoy the company of friends and family, head to the beach or pack a picnic to take to the park. It is also a good time to appreciate how lucky we are to live in this area and to enjoy the abundance of fresh produce that has been grown locally by our hardworking farmers. Why not take the opportunity to also try out a food native to Australia – check out the Warrigal greens grown by Dapto community farm.
Here are a few suggestions to get you started on an Australia Day picnic lunch, or check out the local grass fed meat selection in the online store for some BBQ options (or to pick up a home-made meat pie). Enjoy, Jane.
(NB: Prepare shortcrust pastry case as below while preparing filling)
½ bunch shredded silverbeet (GB)
1 cup sweetcorn kernels (1 cob) (GB)
1 onion diced (GB)
6 free range eggs (GB)
1 Tbsp finely chopped basil (GB) or parsley (GB)
½ cup cream, optional (GB)
Grated parmesan cheese, optional (GB)
Fry the diced onion until lightly brown.
Slice down the sides of 1 cob of sweet corn to remove the kernels. Add to the onion and continue to for about 5 minutes.
Add shredded silverbeet and cook to reduce and soften a little. Allow to cool a little.
Whisk the eggs and add cream at this stage if you want it to be a bit more luxurious.
Add the onion, corn and silverbeet mixture and the chopped herbs.
Season to taste.
Pour into tart case which has been blind baked and bake at 180 degrees Celsius for 30 minutes.
Shortcrust dough (thanks to Stephanie Alexander)
240g plain flour (GB) – try out the organic bakers flour or the lightsifted flour in the Green Box store
Pinch of salt
3 Tbsp cold water
Rub the butter into the flour, pour in water and work into a ball of dough quickly by smearing pastry away from you on the kitchen workbench.
Refrigerate for 30 minutes wrapped in cling wrap.
Roll out into tart case and bake blind for 15 minutes before filling.
Green salad to serve – use some of the fresh summer salad veggies available from Green Box -
Potato salad – Try out this potato salad from the Avoca Cafe in Ireland. My sister made this salad on Christmas Day and it was delicious, – http://www.savorsa.com/2011/03/fresh-mint-enlivens-this-new-potato-salad/ – you can get the potatoes, mint, natural yoghurt, garlic and honey from Green Box. Choose any of the delicious potatoes currently available – I love the biodynamic Dutch Cream potatoes from Emery’s plateau, and I noticed that Angus Fisher has some dutch cream chats on sale this week so they would work beautifully too.
Pesto stuffed mushrooms
These are great on the BBQ, or bake them in the oven and serve cold at a picnic. Beware – they are incredibly moreish so make more than you think you will need! Luckily they are very quick and easy to make.
500g button mushrooms, stalks completely removed
½ batch of pesto (recipe below)
100g crumbled feta (GB), optional (feta makes them extra delicious but is not essential)
Fill the mushrooms with the pesto/ feta filling
Bake on a flat tray for about 25 minutes at 200 degrees Celsius, or cook on a BBQ hotplate until the mushrooms are cooked through.
(Tip – keep the mushroom stalks and add chop them to add to a risotto)
Pesto (thanks Stephanie Alexander….again)
1 cup well-packed basil leaves (about 1 bunch basil) (GB)
½ cup extra-virgin olive oil (GB)
30g pine nuts (or almonds work really well – try the insecticide free almonds from Green Box) (GB)
2 cloves garlic (GB)
50g parmesan cheese (GB) – grated
Blend all ingredients except parmesan until smooth, then stir in finely grated parmesan cheese.
Vegetarian “sausage rolls”
The recipe for these is from this website – they are fantastic and no one will even know that they are vegetarian. http://www.elthamvalley.com.au/pages/recipes.asp?val=2
Keep an eye out for the fresh pecans when they are in stock at Green Box, the taste is well worth the effort of shelling them. Other ingredients you can get from Green Box for this recipe include carrots, onions, organic rolled oats and free range eggs. If I get enthusiastic in the next week I’ll make some home-made tomato sauce, otherwise the Wombat Hill BBQ sauce from Green Box will do nicely. Perfect served with a simple coleslaw using our lovely fresh cabbages and carrots in store now!
Chocolate meringue with cream and strawberries
This is a yummy version of the classic pav that might be served on Australia Day. The chocolatey inside of the meringue is awesome.
4 egg whites (free range eggs – GB)
240g caster sugar (GB)
2 Tbsp fair trade cocoa (GB)
½ tsp pure vanilla
300ml south coast dairy cream, whipped (GB)
2 punnets strawberries (GB)
NB: you could use Wombat Hill raspberry coulis on top instead
Whisk the egg whites until stiff then slowly add sugar while beating. Add the vanilla and beat until stiff and glossy.
Fold the cocoa in at the last minute otherwise it seems to make the meringue mixture go flat.
Dollop on to tray for individual meringues or make into one large flat-ish meringue for a party centrepiece.
Spread cream on top and pile high with the halved strawberries.
I have been looking for a simple muesli slice recipe and have modified this one to remove the sugar and add a little extra honey. Have also added the sunflower kernels as we have Australian-grown ones at Green Box. Perfect for a morning tea picnic at the park or beach with some of the gorgeous stone fruit which is in season! Jane
½ cup naturally dried sultanas (GB)
½ cup organic rolled oats (GB)
½ cup organic bakers flour (GB)
½ cup sunflower kernels (GB)
1 weetbix, crushed
1/3 cup raw honey (GB) – heated with the butter
50g butter, melted
You can add extra nuts or ½ cup stewed fruit to the mixture before baking, might need cooking for a bit longer if you add stewed fruit.
Mix ingredients in a bowl, press into a 20cm square baking dish and bake for 25 minutes at 170 C.
Cool completely, then slice into pieces and stir in an airtight jar.
Original recipe modified from www.taste.com.au
Zucchini and Chocolate Cake
‘Tis the season to indulge, so what better time to turn vegetables into cake! This is a lovely moist chocolate cake, and amazingly there is no trace of the zucchini when it’s cooked. By some incredible alchemy it all disappears into rich chocolately goodness. I used the biodynamic zucchinis which Green Box is sourcing from John Fisher at Emery’s Plateau, and a few of the ingredients from the Green Box dry goods range. You could top this cake with ganache (just heat 150ml cream (GB) and add 100g dark chocolate (GB), or I experimented with half a tub of tofutti (dairy-free cream cheese) whipped up with 100g melted dark chocolate (GB). Have a nice large piece with a cuppa! Jane
- 350g (2 cups) unpeeled grated biodynamic zucchini (GB)
- 240g organic unbleached bakers (plain) flour (GB)
- 75g organic fair trade cocoa (GB)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder (GB)
- 1/2 teaspoon fine sea salt
- 130g caster sugar (GB) or rapadura sugar (GB)
- 115g unsalted butter, at room temperature, or 1/2 cup virgin olive oil (GB)
- 1 teaspoon pure vanilla extract
- 2 tablespoons strong cooled coffee
- 3 large free range eggs (GB)
Beat the sugar and butter until fluffy. Add vanilla, coffee, and eggs, mixing well between each addition.
In a separate mixing bowl, whisk together the flour, sifted cocoa powder, baking soda, baking powder, and salt.
In a large mixing bowl, combine the zucchini and a third of the flour mixture, coating the strands of zucchini well in the flour mixture.
Add the rest of the flour mixture into the egg batter. Mix until just combined.
Fold the zucchini mixture into the batter with a spatula, without overmixing.
Pour into a greased 25cm round cake tin or ring tin pan.
Bake for 40 to 50 minutes, until a skewer inserted in the center comes out clean.
Transfer onto a rack to cool for 10 minutes, run a knife around the pan to loosen
Sprinkle with icing sugar or coat with chocolate ganache.
Recipe adapted from http://chocolateandzucchini.com/
Mushroom and sage quiche
This week has had it’s fair share of freezing evenings, so I have been looking for any excuse to use the oven. Quiche is an easy way to use some of my Green Box goodies this week, particularly the yummy sage grown by Heidi and the fresh eggs produced by Angus Fisher’s happy hens! I have been lucky to have the chance to visit Angus’s farm and see the chickens roaming around under the citrus and macadamia trees looking very relaxed and content. Enjoy with a simple salad of Gerringong-grown mesclun, Kangaroo Valley Olives, and cucumbers from Dapto Community Farm. Jane.
1 cup organic rolled oats (GB)
1 cup organic whole wheat plain flour (GB)
2 Tbsp cold water
8 free range eggs (GB)
250g mushrooms, any type (GB)
2 onions (GB)
Extra virgin olive oil (GB)
Parmesan (GB) (optional)
Blend rolled oats until fine, add to flour and butter and knead into dough. Add a tablespoon of cold water. Wrap and place in fridge for 30 mins.
While the dough is chilling, caramelise sliced onions in some olive oil until golden brown. Add the thinly sliced mushrooms and sauté gently for about 5 minutes. Leave to cool.
Whisk 8 eggs, and season with salt and pepper. Add finely chopped sage and cooled mushrooms and onions. You could add some grated parmesan into this mixture if you wish.
Roll dough and place into shallow tart tin. It is quite crumbly to roll out, so just roll it as much as you can and then press into the tart tin to even it out.
Bake for 10 minutes before adding filling while tart case is still hot.
Add filling and bake until firm (approximately 25 minutes) on 180 degrees.
Serve with salad or some veggies.
Rhubarb and Strawberry Cordial
I’ve been looking for a special drink for summer and this might just be it. Something a little bit festive for those times when you can’t indulge in other bubbly drinks! I tried it out on my weekend visitors and it was a hit. It wasn’t so popular with our 3 year-old but that’s not really such a bad thing. Enjoy! Jane
1 punnet strawberries (GB), chopped
6 stems of rhubarb (GB), chopped into short pieces
300g caster sugar (GB)
1 litre water
Simmer the fruit and sugar on low heat for 10 minutes, then add the water and cook for another 15 minutes.
Allow mixture to cool completely before straining, pressing the fruit down firmly in a sieve. Refrigerate.
Dilute with sparkling mineral water. Serve in a large jug with lots of ice, some more berries and mint.
Thanks also to Mel who inspired the rhubarb drinks – she recently made some rhubarb champagne for something a little different. Thanks for sharing this with us Mel!
Add to water, vinegar and sugar (in a plastic bucket).
Stand 48 hours no longer or the Rhubarb will sour.
Strain,bottle and cap. Ready in 2 to 3 weeks. Makes 9 beer bottles.
Red Rhubarb = Pink Champagne; Green Rhubarb = White Champagne
Thanks to http://aussieslivingsimply.com.au/forum for this recipe
This recipe comes with apologies that I am posting it after lemon season has ended. I made these preserved lemons while attending a Slow Food Saddleback event a few months back, and they are a great way to store up some lovely lemony flavour while you have a surplus. If you’re very disappointed let me know and I might have a spare jar of preserved lemons in the cupboard. Also, carrots are not yet in Green Box store (should be soon) so check out these ones from my garden. Yes, they have been picked a bit early but that tends to happen when your garden helper is a 3 year-old! Jane
250g dried organic chickpeas, soaked and cooked (GB)
3-4 carrots (GB when in season)
3 zucchinis (GB)
Extra virgin olive oil (GB)
1 large tin diced tomatoes (or 4 chopped fresh tomatoes (GB))
2 tsp garam masala or mild curry powder
3 pieces of preserved lemon, finely chopped (lemons – GB)
Salt and pepper to taste
Wholeweat cous cous (GB) with sultanas (GB), pine nuts and chopped coriander (GB)
Fresh coriander (GB)
Natural yoghurt (GB)
Fry sliced onions in olive oil until caramelised.
Add chunkily chopped carrots and zucchinis and sauté.
Add garam masala or curry powder and fry for a minute of so, then add tomatoes, chickpeas and preserved lemon peel and simmer for approx 20 minutes.
The yummy cous cous (above) makes a great accompaniment, and the chickpea stew freezes well if you make too much.
This is a real favourite in our house. It’s tasty, healthy (if you don’t use ghee!) and a great dish to make in a double batch and freeze for next time. Just sprinkle generously with chopped coriander to liven it up when you serve it. If you’re enthusiastic you could whip up some home made roti bread. Yum! Jane.
1 & ½ cups chana dahl (GB)
5 cups water
½ teaspoon ground turmeric or 2 slices fresh turmeric when in season (GB)
2 slices unpeeled ginger
¾ teaspoon salt
¼ teaspoon garam masala
3 tablespoons ghee or olive oil (GB)
½ teaspoon whole cumin seeds
½ teaspoon brown mustard seeds
2 cloves garlic, peeled and chopped (GB)
Fresh coriander, roughly chopped (GB)
Natural yoghurt (GB)
Cooked, rain-fed biodynamic brown rice (GB)
Put dahl in a large pot with water. Bring to a boil and remove any surface scum.
Add the turmeric and ginger. Cover, leaving lid ajar and simmer gently on low heat for 1 & ½ hours or until the dahl is tender. Stir every 5 minutes or so during the last half hour of cooking to prevent sticking. Remove ginger slices.
Add the salt and garam masala, stir to mix.
Heat the ghee or oil in a small frying pan over medium heat. When hot, add cumin seeds, then mustard seeds, then garlic. Stir and fry for a short time until garlic lightly browned. Put the chilli powder into the mix and immediately lift off the heat and pour contents of pan into the dahl.
Stir with cooked rice and a good dollop of natural yoghurt, with chopped coriander on top.
Broccoli, olive and anchovy pasta
This is a great way to feature our lovely Green Box broccoli and olives in a simple pasta dish, with anchovies to add a bit of extra saltiness. This recipe from Stephanie Alexander called for orecchiette pasta but you could use any of the fantastic pastas stocked at Green Box and made in NSW. I used the Bellata Yatta Spaghetti and it worked well. Jane
500g broccoli florets (GB)
Extra virgin olive oil (GB)
400g pasta (any type) (GB)
½ cup fresh breadcrumbs (I’d recommend multigrain Berry sourdough put through blender) (GB)
1 clove garlic (GB)
16 large black or green olives (GB)
Freshly ground black pepper
Boil broccoli for 4-5 mins in large pot.
Remove broccoli and keep water in the pot.
Drain broccoli and splash some olive oil over it.
Bring water to boil and cook pasta until just tender.
Toss breadcrumbs in a frying pan with olive oil until golden. Set aside.
In the same pan, add 1 tablespoon olive oil and gently sauté garlic and anchovies. Add olives. Tip broccoli into this pan and toss to reheat.
Drain pasta well, return to pot, and stir in broccoli mixture.
Drizzle with oil and grind in pepper.
Serve in bowls and scatter with toasted breadcrumbs.
Orange and Almond cakes
I love an excuse to bake cakes and this is one of my favourite recipes, from the fantastic Food Safari series on SBS. It’s gluten-free, so happily meets the requirements of some gluten-free family members. It’s also made exclusively from items sold at Green Box – how exciting is that! This recipe is for a large cake, or I made little cupcakes and reduced the baking time. The oranges work well in a pressure cooker to reduce the cooking time (and carbon footprint), and you can boil some extra oranges to store in the freezer for next time you make the cake. Jane
Recipe sourced from: http://www.sbs.com.au/food/recipe677/Orange_and_almond_cake
2 oranges (GB)
6 eggs (GB)
250g caster sugar (GB)
250g almond meal (GB)
1tsp baking powder (GB)
Extra caster sugar for dusting before baking
Icing sugar for dusting after baking
Wash oranges and place unpeeled, in a pot of boiling water for 2 hours. Drain the water and allow the oranges to cool. This can be done ahead of time.
Preheat oven to 190°C.
Break 6 eggs into a mixing bowl or blender. Add caster sugar and beat or blend together.
Place the two oranges into the egg mix. Break up the oranges and then blend together to a smooth consistency. Add the almond meal and baking powder and blend.
Grease a 20 cm spring form baking pan with butter and dust with caster sugar.
Pour batter into the pan and sprinkle caster sugar on top and bake for 1 hour to an hour and a half or until the top is golden brown.
Dust with icing sugar to serve.
Mushroom sang choi bau
Usually made with pork mince, this vegetarian alternative puts the delicious range of Green Box mushrooms to good use. Jane.
750g finely chopped mushrooms, any type (GB)
1 tablespoon olive oil (GB)
1 teaspoon sesame oil
3 diced onions, or substitute leeks (GB)
2 cloves grated garlic (GB)
2 tablespoons soy sauce
1 Tbsp grated ginger
1 can bamboo shoots
1 can water chestnuts
3 thinly sliced shallots (GB)
2 tablespoons chopped coriander (GB)
12 lettuce leaves – I used inner leaves of a baby cos (GB)
Fry onions in oil until golden, then add mushrooms and fry until brown.
Add ginger and garlic and finely chopped bamboo shoots and water chestnuts.
Add soy sauce, adjust to taste.
Just before serving, add sliced shallots and coriander.
Serve in lettuce leaves, as an entree or main.
A cold rainy day called for something hot for lunch this week. Luckily our Green Box produce gave us the perfect set of ingredients to whip up some spinach and feta Gozleme. This home-made version is perfect comfort food and feels like a real treat. Yum! Jane
200g natural yoghurt (GB)
250g self raising flour (GB) (or use 250g unbleached flour (GB) with 3 tsp baking powder(GB)
100g shredded spinach (GB)
200g feta cheese (GB)
salt and pepper
olive oil (GB)
lemon wedges (GB) to serve
Beat the yoghurt and salt with a spoon in a large bowl until smooth. Gradually add the flour and stir with a butter knife until you have a stiff dough.
Knead by hand on a lightly floured surface, incorporating any remaining flour until the dough is soft and slightly sticky. Put in a clean bowl, cover and stand for 30 minutes.
Divide dough into 4 round pieces. Roll each piece into a 20-25cm circle
Place spinach and fetta over half the circle and season. Fold dough over to form a half circle. Press edges with a fork. Repeat with remaining dough and ingredients.
Preheat frying pan. Bush one side of each gozleme with olive oil and cook until the base is golden. Repeat for other side.
Serve with lemon wedges.
It’s winter time, so the rhubarb is at it’s peak, with beautiful slender red stems. Look for it in the vegetable section of the Green Box store. Here are some suggestions that have been popular in our household this winter. Enjoy! Jane
Rhubarb and apple pie with homemade custard
This pie could have very happily used twice as much filling, but I just used what I had, which was:
4 apples (GB)
1 bunch rhubarb (GB)
1-2 Tablespoons caster sugar (GB)
1 Tablespoon water
Shortcrust pastry (use any standard recipe)
Stew these ingredients until soft and allow to cool.
Roll out shortcrust pastry to fit a shallow pie tin, fill with apple rhubarb mixture, then place another pastry layer on top, sealing the edges.
Baste with milk, put some fork holes in the top and sprinkle some extra sugar on top.
Bake until golden brown, approximately 30 mins.
Serve warm with custard.
Homemade custard (from Stephanie Alexander)
1 cup milk (GB)
1 cup cream (GB)
1 vanilla bean, split
5 free-range egg yolks (GB)
125g caster sugar (GB)
Bring milk, cream and vanilla bean to simmering point.
Whisk egg yolks with sugar until light and foamy, then whisk in warm milk and cream.
Return to rinsed-out pan and cook over moderate heat, stirring constantly with a wooden spoon until thick.
Strain into a cold bowl, then scrape in some vanilla seeds from the pod.
Or, for a much easier treat…..
Stewed rhubarb with yoghurt and muesli
1 bunch rhubarb (GB)
2 apples (GB) (or some strawberries if you are lucky enough to have some saved in the freezer)
Sprinkle of caster sugar (GB) to taste, and 1 tablespoon water.
Natural yoghurt (GB)
Muesli or Almond & Cranberry Granola (GB)
Stew rhubarb with apples, sugar and water.
Serve layered in a glass for a special breakfast or an easy dessert!
Chickpea and nut burgers
These burgers are a favourite at our house. The recipe is from Charmaine Solomon and I have substituted pecans for the usual walnuts, as we have such lovely fresh local pecans at Green Box at the moment. Also, new to Green Box dry goods are Australian sunflower seeds which give these burgers some crunch. Enjoy! – Jane.
250g dried organic chickpeas (GB) – soaked and cooked until soft
2 Tablespoons extra virgin olive oil (GB)
1 clove garlic, crushed
2 tsp curry powder
½ cup chopped almonds (GB)
½ cup chopped walnuts or pecans (GB)
½ cup toasted sunflower seeds (GB)
Salt and pepper to taste
1 cup organic unbleached plain flour (GB)
2 free range eggs, beaten (GB)
1 cup dry breadcrumbs
To serve as a traditional hamburger:
Beetroot (GB) boiled and sliced when cool
Sliced tomatoes (GB)
Lettuce leaves (GB)
Sauce or relish
Roast potatoes (GB) on the side
Fry the onions and garlic until golden. Mash the chickpeas until smooth. Mix with the sautéed onions and garlic, curry powder, salt and pepper, chopped nuts and sunflower seeds.
Form into patties and coat in flour, beaten egg, and breadcrumbs.
Fry or grill on BBQ.
3 cups cooked chickpeas (GB)
Juice of 6-7 lemons (GB)
1 ½ cloves garlic (GB – when in season)
3 tablespoons tahini (GB)
1 tablespoon olive oil (GB)
Blend until smooth for plain hummus and separate into 2 batches
Beetroot hummus (a favourite, especially with toddlers because it is so sweet)
Boil 2-3 small beetroots (GB) for about 40 mins (remove skins with gloves on unless you want purple fingers)
Blend with half the basic hummus recipe
I cheated and used shop-bought Lebanese bread but with a bit more time I would have tried this home-made flat bread: http://www.innerpickle.com.au/2011/04/recipe-for-flat-bread.html
Well, we ate this for dinner but it felt like a bit of a breakfast dish. Friday nights are usually a pizza night at our place, and we can always rustle up our favourite variations from our Green Box goodies. The only difficulty is stopping a certain toddler from eating all the olives and cheese before they get on top of the pizza.
NB: All ingredients labelled (GB) are available from the Green Box store.
400g organic stoneground plain flour (GB)
2 tsp dried yeast
1 tsp salt
2 tsp olive oil
1 cup water
I do the cheats version and put all the ingredients in the breadmaker on a dough cycle, but it doesn’t take all that long to do it by hand.
Roll out dough, add toppings and bake for about 20 minutes at 200 degrees Celsius, preferably on a pizza stone.
Tomato puree/ passata on base
Shredded spinach (GB)
Sliced tomatoes (GB)
Free range eggs (GB) cracked onto pizza
Slices of mozzarella (GB)
Pesto variation on above:
Replace tomato puree with a thin spread of pesto on the base
Diced feta (GB) instead of the eggs.
Mushroom and leek
Thinly sliced mushrooms (GB)
Sliced leeks (GB)
Top with mozzarella (GB) and some grated parmesan (GB)
Olives (GB) optional
Citrus is in abundance right now, so the challenge is on to find ways to use up all the lovely lemons and limes that are available from Green Box! I couldn’t resist the classic lemon and lime tart this week, which is an old favourite of mine and very popular with visitors over a coffee or two.
I’ve used Stephanie Alexander’s lemon tart recipe, which I will copy below. Let me know if you need a shortcrust pastry recipe included too. The ingredients labelled with (GB) are available through our very own Green Box store.
1 quantity shortcrust pastry
3 large lemons (GB) (or 2 lemons and 2 limes)
6 eggs (GB)
250g castor sugar (GB)
pure icing (confectioner’s) sugar
200 ml cream (GB)
Line a 24 cm loose-bottomed deep flan tin with pastry, then bake blind at 200 degrees C for 20 minutes. Reset oven to 160 degrees C.
Zest and juice lemons. Combine eggs and sugar until well amalgamated, then add zest and juice and stir well. Add cream and mix well using a balloon whisk. Pour into just-baked pastry case and bake for 35-45 minutes until almost set. Cool in tin for at least 30 minutes before serving. Serve dusted with icing sugar and with thick cream.