Lemon Delicious

3 eggs
½ cup sugar
½ cup coconut
1 ¼ cup milk
3T SR flour
Grated rind and juice of 2 lge lemons
2 T sugar extra for egg whites

Separate eggs; beat yolks and cup sugar until light and creamy. Beat in milk, flour, rind and juice and salt. Beat egg whites, add extra sugar gradually, continue beating until stiff but not dry. Fold into lemon mixture. Pour into greased deep 2 pint ovenproof dish, stand in shallow pan of cold water. Bake in mod oven 40 - 50 mins. Serves 4.

Yellow Curry

270ml coconut cream

1 Tbl yellow curry paste

1/2 cup veg stock

500g butternut pumpkin, chopped

1 cup green beans, sliced

~1 Tbl soy sauce

~1 Tbl lemon juice

~1 Tbl brown sugar

corriander leaves

1/4 cup cashew nuts, toasted

Spoon the thick coconut cream from the top of the tin into the wok and heat until boiling. Then add the curry paste, reduce heat and simmer, stirring for a few minutes. Add remaining coconut cream and stock and pumpkin and cook for approximately 10 min.
Add in beans and cook a further 8 min.
Gently stir in soy sauce, lemon juice and sugar. Add coriander leaves and cashew nuts.