I’d like to think that in the five weeks since this began I’ve developed – Put any pettiness behind me… In my first week of bitter food bloggery, my Dad, a fellow foodie blogger would be constantly questioning me about my stats, number of followers, future posts etc. There would be trash talk across the table as our competitive natures would push us into goading one another – Who initiated this depended on whose stats were proving to be higher at the time (this could change in a matter of hours). Within a few weeks, this calmed down to some degree. I would still be receiving several texts a day informing me of how his blog was doing but the sentiment behind them had shifted from “bring it, bitchass!” to “woo! family success!“. Then it happened. Our united front shattered in one smooth click of a mouse. Dad’s blog, admittedly being very good, got some well-deserved recognition. Upon receiving the Versatile Blogger award, he decided to pass it on to me. “How nice” I hear you thinking. Not in this family. New to the game, being handed an award by my father not only takes from the enjoyment earning one in good time but it also rubs his success in my face. Consequently, all out war has erupted in the kitchen once more.
While I’m quick to scorn Dad’s nomination (it really can’t count), I would genuinely like to thank Afternoon D’lite for sending the Liebster Award my way. It was a lovely surprise and really made my day.In accepting this award, I’ve to pass it on to five other deserving blogs. My nominations are:
And finally, to give him a taste of his own medicine:
The last nomination is indeed out of bitterness and what better way to introduce these week’s dessert: Lemon Chiffon.
What you’ll need:
- 3 Eggs, separated
- 150g Caster sugar
- 22years of pent up resentment
- 125ml Lemon juice
- 1oml gelatine
- Grated rind of 2 lemons
Mix the yolks, lemon juice and sugar together in a heatproof bowl. Place over a pot of simmering water and whisk until the mixture is pale and frothy with a consistency of whipped cream. This may take awhile but just like revenge, it’s worth investing your time into.
Have the gelatine soaking into some cold water. Then place it into 45ml water and heat in a small saucepan until it’s completely dissolved. Cool for a few minutes, then add it to your frothy mixture. Put it in the fridge. When it’s beginning to set, add in the lemon rind. While all this is happening, whisk up your egg whites until they form stiff peaks.
Fold the frothy goodness gently into the egg whites.
Pour into 4 ramekin dishes and place back in the fridge to set properly. In a few hours time, remove and down them all.