So, for those of you who know me, you know that I am a total 'bake from scratch' person. However-when life gets exceptionally insane(like right now we are moving in a week) I indulge on short cuts. These two dishes are so simple that I feel dumb for posting them, but they are too tasty not to share. I can't stop making them!
Lemon Curd Tarts with Almond Swiss Meringue:
-Store bought pie crust( I kind of choke admitting this, but I really love Trader Joe's pie crust.)
-one jar (or two of making in a pie tin) Lemon
curd (I use Trader Joe's but any will do
- 4 large egg whites
-1 cup sugar
- pinch of salt
- 1 drop pure almond extract
* Bake pie crust according to package directions in a large pie tin or in ramekins as I used. I like to blind bake(using cheesecloth encased beans to weigh down crust and keep it from bubbling up) until the crust is golden to ensure even cooking. Take them out and let them cool for about fifteen minutes. Fill each tart or pie with the curd.
To make meringue: preheat oven to 350 degrees
* In a heatproof bowl with an electric mixer, combine egg whites, sugar, salt, and almond extract. Set bowl over pan of gently simmering water. Whisk constantly until sugar has dissolved and the whites are hot to the touch (3-5 min.) Using a spatula, scrape down sides of the bowl. Attach bowl to the mixer or use your good old fashion hand held electric mixer and mix on medium speed for about two minutes. Raise to high speed and beat until stiff, glossy peaks form (about 6 min.) Spoon meringue over the tarts/pie. Bake the meringue until lightly browned on the tops (about two min. or so- you have to watch it carefully). Let cool and then stuff your face :-)
Roasted Carrots and Shallots:
(seriously, snappy but soooooo yummy!)
-one bunch of whole carrots (or any cut)
-dried or fresh thyme
-salt and pepper
*Take the carrots, chop however you want.
Thinly slice shallots and mix with carrots on a
baking sheet. Drizzle with olive oil, crumble
thyme and sprinkle with salt and pepper.
Roast at 400 degrees for about 30-35 min.
Pairs well with any meat dish as well as mixed
in with couscous or bulgar.