Most of our friends here in Uruguay aren’t Uruguayan – immigrants are everywhere (don’t get me started on the term “expat”). Over time, we’ve learned some pretty obvious stuff: want to please a Brazilian? Bring some brigadeiro! Want to please an American? Bring lemon bars!
Sky and I went to visit some American friends who live in Pueblo Eden – I was going to make the ones I usually made, but as I had plenty of leftover coconut from the cocadas, I decided it was time to photograph the first lemon bar recipe I had ever made. Looking at the original post, I realized I must have baked that right after Patricia posted it: the recipe is from 2011, the year I moved here!
Back then, I replaced the lime for more lemon, but this time I decided to follow the recipe (well, not really, I’m always changing something). And it was great!
For a 9 x 13 inch pan, you’ll need:
65 g (2/3 cup) sweetened coconut flakes – I can never find that ingredient here, but it’s just as well: I think they’re too sweet! I used regular shredded coconut.
185 g (1 1/3 cups) flour
90 g (1/3 cup + 2 Tbsp) sugar
1 tsp vanilla extract
127 g (½ cup + 1 Tbsp) unsalted butter, cold, and cut into cubes – You can see why a kitchen scale is a worthy investment. It’s just so much easier to measure 127 g of butter than ½ cup + 1 Tbsp!
436 g (2 cups + 3 Tbsp) sugar – I used 350 g, but next time I’ll try with even less.
50 g (1/3 cup + ½ Tbsp) flour
zests of 2 lemons – I used the zests of 3 lemons.
zests of 1 lime – I used the zests of 3 limes, I was on a roll with that Microplane! 😀
120 ml (½ cup) freshly squeezed lemon juice
120 ml (½ cup) freshly squeezed lime juice
As most bar recipes, start by preparing the pan: butter a 9 x 13 inch pan and cover it with aluminum foil, leaving a “handle” to help remove the bars from the pan. Butter the aluminum foil WELL, being careful not to tear it. This is also the perfect time to start pre-heating your oven.
Prepare the base: if you’re using coconut flakes, place them in the food processor and pulse to grind them some. Add all dry ingredients, pulse, add the butter and vanilla, and process until a dough forms. You can also do this by hand: whisk the dry ingredients, add the cold butter cubes and the vanilla, and use your fingertips to “crush” the butter into the dough.
Press the dough on the prepared pan and bake for 20-25 minutes, or until it turns slightly golden on the sides.
Meanwhile, prepare the filling: zest the lemons and limes, being careful not to cut into the white (and bitter) part. Juice them – I needed 5 limes to get 120 ml of juice, but that always varies!
In a bowl, whisk the eggs and yolk to combine. Add the remaining ingredients, whisk well, and set aside.
When the base is slightly golden on the sides, remove it from the oven, pour in the filling, and carefully place it back in the oven. Bake for another 25-30 minutes, or until the filling is set.
Remove from the oven and let it cool completely before placing them in the fridge for at least 2 hours. As I was running late, I placed them in the freezer for 1 hour and it totally worked! 😛
So they look a bit prettier, dust them with confectioner’s sugar. Try your best not to eat them all at once, as Sky tried to! 😀
A few months ago, I was at the supermarket browsing the spice section when I noticed a new jar: “semillas de amapola”. I had to suppress a shriek: after seven years, I had finally found poppy seeds here! I bought it and came back home thinking about all the recipes I’d make with it, in that excitement of those who really like to cook.
Unsurprisingly, I arrived home, put away the jar and FORGOT about it. I completely forgot I had bought it, forgot about all the recipes I had pinned in the ten-minute drive from the store to my apartment… I simply forgot. Until last week, when I realized I was hungry for something sweet.
I opened the pantry, looking for some chocolate, and I saw the poppy seeds. I took that as a sign of the universe to procrastinate, I mean, to bake Martha’s muffins! 😀
For 12 muffins, you’ll need:
113 g butter
2 ½ cups flour
1 ¾ tsp baking powder
¼ tsp baking soda
1 tsp salt
1 cup sugar
2 large eggs – I used 3 small ones, as that’s what I had
zests of four lemons
¼ cup lemon juice – I added 2 Tbsp, because why not?
¼ cup milk
3 Tbsp poppy seeds – I used only 2, as it looked like way too much when I was adding it to the batter
1 Tbsp sugar, for dusting – I used demerara sugar, because I swear the package was staring at me… 😀
Except for the panettone ones, muffins are usually a fuss-free recipe, which is great. Start by pre-heating the oven and placing the paper liners on a 12-cup muffin tin.
In a small saucepan, melt the butter – I won’t judge you if you use the microwave!
In a large bowl, whisk the flour, salt, baking soda, and baking poder. In another bowl, whisk the sugar, milk, lemon juice and zest, and the eggs. When the butter is cold, whisk that in!
Now comes the hardest part of the recipe: dig through that messy drawer and find your silicone spatula. Pour the liquids into the flour mix. Stir with the spatula just until you can’t see any white specks of flour – this will actually happen quite fast. This is not a cake, so don’t overmix it!
Add the poppy seeds and stir to combine. Divide the bater into the 12 cups and sprinkle the demerara sugar. Bake for approximately 20 minutes, or until a toothpick comes out clean – conveniently enough, 20 minutes is exactly the time you need to do the dishes and make some coffee to drink while eating the muffins!
Technically, you’re supposed to cool them over a wire rack, but we both know that is not going to happen! 😀
Freezer: When they are completely cool, place the muffins in a ziploc bag and freeze for up to three months.
Yeah, I know. “Broccoli sandwich” doesn’t sound very appetizing. I was mildly intrigued when I read the recipe last year on Smitten Kitchen, but then I thought “hmm… no. This is a broccoli sandwich.” I left it at that.
Until last week. Sky bought I-don’t-know-how-many heads of broccoli, because they were on sale. I was sick of eating them steamed, with a dab of butter. Then I thought of this recipe. I read it again, decided it wasn’t that weird after all, and made it. I thought the eight slices would be too much, we’d have leftovers for sure. How naive of me! Sky tried one and said: you didn’t make enough. I tried it and had to agree with him – we almost had to fight for the last slice! 😀
This recipe immediately made the weekly menu, as the broccoli + lemon zest + cheese combo is really good!
To put your skepticism aside and make these, you’ll need:
500 g broccoli
2 Tbsp olive oil
3 cloves garlic, minced – I used garlic flakes because I ran out of garlic #thehorror
Red pepper flakes, to taste
Zest and juice of 1/2 lemon – I zested the whole lemon
Salt and black pepper
1/2 cup parmesan, finely grated – I used a microplane
8 slices of bread
butter, if you want
8 thin slices of cheese
Start by preparing the broccoli: chop the florets into medium-sized pieces (about 5 cm) and the stems, which are harder, into small-sized chunks (about 2 cm). In a small pan, boil about an inch of water. When the water boils, place the chopped broccoli, cover the pan, and cook for about 4 to 5 minutes. Drain well – the original recipe calls for patting the broccoli dry with paper towels, but I forgot and didn’t do it – and transfer to a cutting board.
Chop the broccoli once again, so that everything is in small chunks. Dry the pan you used to cook the broccoli and heat the olive oil for a minute, over medium heat. Add the red pepper flakes and the garlic and heat for another minute. Add the broccoli and stir well to coat the broccoli with the olive oil. Add a pinch of salt and cook for two minutes. Set aside.
Place the bread slices on your baking sheet – I used my toaster oven, because my regular oven doesn’t grill. Lightly toast the slices on both sides. I buttered both sides, just because.
When the bread is slightly toasted, get that pan with the broccoli and add the parmesan and the lemon zest and juice. Taste for salt.
Pile the broccoli mixture over each slice of bread. Place one slice of cheese over each, and bake until the cheese is melted. Eat without any semblance of guilt, because broccoli = healthy 😀
I don’t know if you’ve noticed that, but I’m a crazy garlic lady. I usually double the amount of garlic on every recipe I make, and complain that there’s not enough garlic… For these rolls, Jaime Oliver called for 1 head of garlic to 500 g butter, but we only use 125 g in this recipe. I didn’t see any reason to reduce the amount of garlic proportionally! 😀
When I read this recipe, I thought it was going to be tasty, but nothing too new. However, this recipe has a trick I had never used: the rolls are baked on a baking sheet that has been buttered with garlic butter and covered in breadcrumbs. This “bed” gives the rolls a very crunchy bottom that is simply amazing!
Here, we ate them with a soup, but I can totally see this going great with a big salad, chili, pasta, etc, etc…
For the bread:
800 g bread flour – I used a mix of all-purpose and bread flours
7 g yeast
1 tsp salt
500 mL lukewarm water
Breadcrumbs, to cover the baking sheet
For the butter:
If you’re a normal person, 5 garlic cloves, finely chopped – I used almost an entire head
125 g butter, room temperature
Zests of 1 lemon
1 bunch of parsley, finely chopped
1 tsp cayenne pepper
If you’re using unsalted butter, 1 tsp salt
Start by making the dough: in a big bowl, mix the flour, the salt, and the yeast. Add the water, in increments, and knead (by hand or using the stand mixer with the hook attachment) for about 10 minutes, until the dough is soft and elastic. Shape the dough into a ball, place it back in the bowl and cover. Let it rise for 1 hour, or until it doubles in size.
Meanwhile, prepare the garlic butter: all you have to do is mix all the ingredients carefully! Set aside at room temperature, because we want it to be soft.
Spread 1/3 of the butter on a 10 x 14 inch baking sheet. Dust a generous amount of breadcrumbs, covering the entire surface of the sheet. Set aside.
When the dough doubles in size, portion it into 35 equal parts and shape them as rolls – yes, this is when you want to multitask, making those little rolls and watching a show… 😀 This video shows the technique I use – it looks time-consuming, but when you get the hang of it it’s pretty quick!
Place the rolls on the baking sheet, cover them, and let them rise again for another hour and a half, or until they double in size.
After this time, pre-heat the oven and brush the top and sides of all the rolls with 1/3 of the garlic butter. As it was a cold day, I had to warm the butter on the stovetop for a few seconds!
Bake for 25-30 minutes, or until they are golden brown. As soon as the rolls come out of the oven, brush the remaining butter on them and, theoretically, let them cool down a bit before serving!
FREEZER: like most breads, these freeze pretty well – all you have to do is place the cooled rolls in a Ziploc bag!
The second recipe of the Christmas Tertulias is not exactly a Christmas recipe, but it is a perfect fit for the hot weather in the Southern Hemisphere. As the idea of this series is to make edible gifts, all you have to do is place these bars in a red-and-green box and there you have it: CHRISTMAS 😀 😀
They are also a great dessert for Christmas Dinner. We know your aunt is bringing
pudim (Brazilian-style flan), but you can innovate and bring these! 🙂
Lemon bars are also one of Sky’s favorite desserts: I first baked them because every time I baked something, he’d say “oh, this is pretty good, but you could make lemon bars, you know…” I’m glad he insisted, though, because these are really good! I’ve tried many recipes, but this one, by Ree Drummond, is one of the most traditional.
To fill a 20 x 30 cm (8 x 11 inch) pan with lemon bars <3, you’ll need:
2 cups all-purpose flour
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla extract – “an invention from my head,” as Grandma would say
225 g butter, cold and chopped into small cubes
1 1/2 cup sugar
1/4 cup all-purpose flour
Zest and juice of 5 lemons
Confectioner’s sugar, for decoration
Start by lining the baking pan (20 x 30 cm, 8 x 11 inch) with aluminum foil − leave extra foil on the sides to form handles, so that removing the bars from the pan isn’t a traumatizing process 😀 – there’s no need to butter the foil, as there’s plenty of butter in the dough!
For the crust: in a medium-sized bowl, use a whisk to combine the flour, sugar, and salt. Add the butter and the vanilla and use the tip of your fingers (or a pastry cutter) to mix the ingredients until it looks like fine crumbs. Press this dough onto your baking pan and bake in a pre-heated oven for approximately 20 minutes, or until the sides are light golden. Don’t bake any more than that, as these will go back to the oven! 🙂
While the crust is baking, prepare the filling. Use your whisk to mix the sugar and flour. Add the eggs, mixing well, and then add the lemon zest and juice. Mix and set aside. As this whole process takes about 3 minutes, do the dishes! 😀
Remove the crust from the oven, carefully pour the filling, and bake for another 15-20 minutes, or until the filling is firm. Remove from the oven and cool it for a while before placing in the fridge for about 2 hours – it’s a lot easier to cut them when they’re cold!
Remove the chilled bars from the pan, using the aluminum foil. For extra prettiness, sift a generous layer of confectioner’s sugar over the bars. Cut them into 5-cm (2-inch) squares. Place the bars in a cute box (if you have to pile them, separate the layers with wax paper), and there’s your gift!