I have been dying the get in the kitchen to cook but I’ve had two very sick children to look after and tend to this past week and a half. The one thing I hate most about Winter is all the germs that seem to be floating about and how easily kids get sick. I was overjoyed this morning when my eldest son wanted to visit his Grandparents for a few hours and my little man, who has been horrendously sick, is down for a nap. That meant I could finally hop into the kitchen and have a moment of respite (I love them to bits but man, I need a break too!). I realised I didn’t have much time though and thought that I should use my time wisely so that I could recipe test, blog and get dinner under way before the children were back and ready for lunch. So, the slow cooker was loaded up with two small chooks 1/2 a lemon in each cavity, drizzle with macadamia oil and sprinkle of sea salt) and veggies were cut up, placed on baking trays, covered with tea towels and put the in fridge until I am ready to bake them and my roast dinner will be a tummy pleaser with very little effort later on.
If you follow me on Instagram (@themodernfarmerswife) and/ or Facebook you may have noticed our abundance of lemons on the trees in the photo of my cheeky chickens. Usually I juice the lemons off one tree for cleaning and then I generally just add lemon to everything until the season is over for another year. I’ve been contemplating making a lemon tart for a while now after drooling over one I saw on TV a few weeks ago. In the interest of being creative I thought I might as well make it gluten and dairy free, just for something different. This tart could be made using butter too if you’re not worried about dairy. You could serve it with either whipped cream or a nice dollop of thick CoYo Coconut yoghurt – yummo!
30 Minute Lemon Tart – Gluten, Dairy and Grain Free (Thermomix)
200g Raw Cashews
6-8 Dried Dates
Pinch of sea salt
1 Large egg
1. Pre-heat oven to 180 degrees (fan forced)
2. Grease a pie dish with coconut oil and set aside
3. Combine all ingredients in the Thermomix for 6 seconds/ speed 6 until a sticky dough is formed
4. Empty dough into the pie dish and use your hands to press it into shape
5. Bake for approximately 10 minutes or until the crust is firm to touch and is browning around the edges. Once cooked, remove from oven and set aside to cool.
Lemon curd filling:
Juice and zest of 2 lemons (or for a more subtle flavour, use the zest of only one lemon)
60g Coconut Oil (or butter)
3 Large Eggs
1/2 tsp Agar flakes
1. Add the butterfly whisk attachment to TMX bowl
2. Add all ingredients and cook for 8 minutes/ 80 degrees/ speed 3
3. Empty the curd into the cool pie shell, using a spatula to smooth the curd. Place in the fridge until it has set. Serve with coconut yoghurt and strawberries for a decadent dessert.