When life hands you lemons...

So I was chatting today with Mum about what recipes she's thinking about. Here's what she said...


“It’s citrus season in Australia at the moment, and my first thought is to make a Lemon Delicious, a kind of self-saucing soufflé. One of the cooks in the hotel I grew up in used to make it for us. I love it because it’s a lovely dessert if you have a heavier meal because it’s very light and you don’t feel full but it has the beautiful tang of the lemons in it.”

Lemon Delicious
“This recipe is from a book called French and Gourmet Cooking which was given to my by a girl I worked with in Sydney as a wedding gift. I double the recipe and make a big pudding in a very large glass soufflé dish because people always want more. A clear glass bowl looks best (make sure it’s tempered) as you can see the separation of the layers. Or you could make individual puddings in ramekins.”

3 eggs separated
6 oz caster sugar (scant cup)
2 tbsp plain flour
Grated rind and juice of 2 lemons
Pinch of salt
Tbsp of dessicated coconut
Extra sugar (dessert spoon)
½ pint of milk (1 ¼ cups)

Beat the egg yolks and sugar together in a beater until light and fluffy. Then beat in the flour, milk, lemon rind, juice and salt. In a separate bowl, beat egg whites stiffly and whisk in two ounces of extra sugar (to make a meringue-style mix). Fold into the lemon mixture with coconut. Turn mixture into a casserole dish (I prefer a tempered glass soufflé dish) and set into a pan of warm water about half way up the dish. Bake for one hour at 350 fahrenheit (175 celsius). This pudding is delicious served with fresh cream.

Preserved Lemons
“Clean and sterilise jars. Cut lemons into quarters but don’t break the bottom (so it opens out like a petal) and stuff it with rock salt (I like Maldon) and pop into the jar. Squeeze some other lemons and put lemon juice into the quarterized lemon. Down the sides squash sprigs of rosemary, peppercorns, star anise, a clove, thyme, whatever you like. Top up the jar with hot water and seal tightly. Put it into the cupboard to preserve. It will take a good few weeks for all that salt to dissolve. When it’s ready, pull the quarter lemon out and take the pulp out with a spoon and discard that. When it’s ready, put it in the fridge. It should keep for about three months. Then you just shred the preserved lemon skin as you need it. It’s perfect in a chicken tagine, lamb cutlets, Moroccan-style salads, whatever you like.”

Other ideas for lemons:

“I always put a lemon in the cavity of a chicken when roasting. And I squeeze it all over the skin and vegetables to give it more flavour as it roasts.”

“If you ever see lemon myrtle olive oil, buy it. It’s delicious and adds flavour to stir fries, salads, chicken dishes, pasta. It’s beautiful.”

“And don’t forget a slice of lemon in your daily gin & tonic!”


Her last comment reminds me of a tea towel I saw on Etsy last year. A great motto for life, really.

Copyright: Dear Colleen http://www.etsy.com/people/dearcolleen?ref=ls_profile

Something to remember

When you're four you need your mum more than anybody; when you're 14 you're too cool to talk to your mum; when you're 24 you're too busy partying or travelling to call your mum; and when you're 34, you need your mum more than you ever thought.

Eleven years ago, my mum was diagnosed with breast cancer. Five years later, after radiation, chemotherapy and eostrogen-supressing drugs, it returned to her breast and lymph glands. Cue surgery, more chemo and more drugs. Another five years later -- last August -- it returned again, but this time it had spread to her bones in her pelvis and spine. Stage IV terminal cancer.

It's the phone call you never want to hear, particularly when you're living overseas. It's hard to put into words how devastating this has been for our family, particularly as mum is still only in her early sixties. These are important years for my mum and for our growing family. When we heard the diagnosis last August, I was living in Singapore, my middle sister was half way through her first pregnancy and my youngest sister was planning her wedding. One month later and three days after her first round of chemo, my sister got married. Five months later, my mum held her first grandchild. Almost ten months later, and she's still fighting hard. It goes without saying, she's the toughest person I know.

I have been unsure whether to talk about this on my blog, but it is such a big part of my life that it has felt strange not to acknowledge it. I pride myself on my optimism, but I have to admit, it's been a tough year. When I'm not gallivanting around Asia or throwing sarcastic jibes at celebrities on my blog, I have been travelling back and forth to Australia. It's been exhausting and emotional and it's played havoc with my career and my absence has been very tough on my husband. But it's also been very rewarding. In many ways I feel lucky to have spent such special time with my mum and family. It's time that I may not otherwise have spent with them. It's given me a huge dose of perspective.

This morning, I read an interesting article on the New York Times (you can read it here) about what to say to someone who's sick, written (helpfully) by someone who was sick. Although I can't speak for my mum about whether she agrees with the author's thoughts, one point did stick with me.

"One surefire tip: a slight change of topic goes a long way. Patients are often sick of talking about their illness. We have to do that with our doctors, nurses and insurance henchmen. By all means, follow the lead of the individual, but sometimes ignoring the elephant in the room is just the right medicine."

So in the interests of embracing the elephant in the room and promptly ignoring it, I'd like to post every so often some of the conversations I have with my mum: her favourite recipes (she's an amazing cook), tidbits of info, wisdom, tips. Nothing maudlin and depressing, just things I think are worth sharing and which I want to remember. And don't fear. I inherited my critical voice from somewhere. Just this afternoon she told me "That Angelina is a hussy". I am proudly my mother's daughter.