In ‘For Friends &Family’, Nicky Stubbs gathers her favourite recipes in a celebration of food and cooking. From the simplest meals and childhood favourites, through to Sunday lunches and festive feasts, she shares heirloom recipes, takes modern twists on old-fashioned classics, and gives invaluable tips for preparing delicious meals at home. This book is a tribute to all who value the joy and community of meals prepared with love. You can feel the love in the recipes in the good old fashioned comfort food and wonderful cakes that are so easy to make. I love this book it.
It makes me want to gather my family around me and just cook up a storm for them.
Nicky’s family and friends sound like mine. I love how she describes them; how they fight over the remains in the chocolate mousse bowl and just pop in unexpectedly in the hopes that they might be treated to a lovely slice of freshly baked lemon sponge.
Nicky’s passions are family, friends, food and books. In her long and distinguished career, she has completed a Cordon Bleu cooking course, cooked in London and France, run restaurants,
catered, given cooking classes and written for magazines. She is currently the Sales and Marketing Manager of NB Publishers and resides in Cape Town.
I wish Nicky everything of the best with this beautiful book. Every home should have one.
Lemon meringue pie
I find most lemon meringue pies to be rather sickly and insipid, with hardly a hint of lemon. This one has a real lemon kick with a lovely smooth curd. It is rich, though, and not for the fainthearted.
1 packet (200 g) Tennis biscuits
125ml (½ cup) melted butter grated rind and juice of 4 lemons
1 tin (385g) condensed milk
3 extra-large eggs, separated
2,5ml (½ tsp) cream of tartar
180g castor sugar
2,5ml (½ tsp) baking powder
Preheat the oven to 180°C.
Crush the biscuits. I do this by bashing the biscuits into crumbs using a double plastic shopping bag, tied loosely, and a rolling pin.
In a small bowl, mix the biscuit crumbs with the melted butter. Press the mixture into a shallow pie plate. Smooth with the back of a spoon.
In a bowl, mix together the lemon rind, lemon juice, condensed milk and egg yolks.
Pour into the crumb base.
In a clean dry bowl, beat the egg whites to a soft peak. Add the cream of tartar and beat until the peaks are very stiff. Add the castor sugar, one tablespoon at a time, beating after each addition. Beat in the baking powder once the egg whites and sugar have formed a stiff meringue.
Spoon the meringue onto the egg mixture and cover gently. Swirl the meringue into peaks with the back of the spoon.
Bake for 20 minutes. Turn the oven off but leave the pie in the oven to cool down completely. This dries the meringue slightly.
Best served chilled.
Publisher : Human & Rousseau