We humans can be strange creatures.
In a time when cookbook sales are as strong as ever and television cooking shows are rating their socks off...we build apartments that lack a full functioning kitchen...you know, one with a full stove and sink...not to mention enough storage for crockery and cutlery
Food magazines are also as popular as ever.
I used to be a regular buyer of some of them... but then I started realising I wasn't actually cooking anything from them, just looking at the photographs. I was also having a bit of deja vu when looking through them, with similar recipes showing up across the different titles.
Then I accidentally found DISH.
It's a New Zealand magazine and it's fabulous. In fact, for me, it's probably the best of the lot.
I say I found it by accident because I was just going through a magazine rack one day, trying to find something to browse through while we were away on holidays...and the front cover caught my eye...so I flipped through it and found at least four things I would be more than happy to cook.
I bought that edition and the next ...and then started subscribing.
comes out every two months, so it's not something that's turning up in your letter box every couple of weeks before you've had a chance to get through all the things you want to make in the current edition
I can say I have cooked at least one thing from each of those magazines and they have all turned out well...including today's offering,
It's from the Friday Baking range on the DISH
website, put together and photographed by Food Editor Claire Aldous.
(I didn't have any freeze-dried raspberries, so left them off)
Lemon Pistachio Cakes
You'll need: 12 friand or other small cake tins greased and bases lined with baking paper
70 grams pistachio nuts, finely ground
¾ cup instant polenta
⅓ cup self-raising flour
250 grams butter, soft but not melted
1 cup caster sugar
1 teaspoon vanilla extract
finely grated zest 2 lemons
4 large eggs
juice 1 lemon
1–1½ cups frozen raspberries
Preheat the oven to 160°C.
Combine the pistachio nuts, polenta, flour and salt in a bowl.
Beat the butter, sugar, vanilla and lemon zest until very light and pale. Whisk the eggs together in a jug then gradually beat into the butter mixture.
Add the dry ingredients and the lemon juice and gently beat to combine.
Divide the mixture between the tins and smooth the tops. Dot over the frozen raspberries, but don’t press them into the mixture.
Bake for about 30 minutes until the tops are firm and golden.
Leave to cool in the tins for 10 minutes. Run a knife around the inside of the tins to loosen then remove the cakes and place on a cooling rack.
To serve: Combine 1 cup of icing sugar with 2 to 3 teaspoons of lemon juice to make a runny icing, adding a little more icing sugar or lemon juice if needed. Drizzle the icing off the tip of a teaspoon over each cake.
Top with crumbled freeze-dried raspberries and pistachios if using, then a dusting of icing sugar. Makes 12.
They really are easy to make and even easier to eat!