Citrus Yummy Recipes

YUMMY CITRUS COOLER

Steps:

• Fill a cocktail glass with the ice cubes and pour in the rum, melon liqueur, sweet and sour mix, and orange juice. Stir to mix, and top with a splash of lemon-lime soda.

YUMMY MANGO CITRUS DRINK

Steps:

• Process banana, lemon, mango, orange, apples, and ginger through juicer.

CITRUS DELICIOUS

Steps:

• 1. Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a 1.25 litre (44 fl oz/5 cup) baking dish. 2. Cream the butter and sugar in a bowl using electric beaters until pale and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the citrus juice, milk, flour and zest, mixing well. 3. Whisk the egg whites in a clean, dry bowl until stiff peaks form, then gently fold them into the batter. Spoon the mixture into the baking dish. Put the dish in a large roasting tin and pour in enough hot water to come halfway up the side of the dish. 4. Bake for 40-45 minutes, or until golden (cover the top with foil if it browns too quickly). Serve hot or warm, with ice cream.

LEMON DELICIOUS SELF SAUCING PUDDING

Steps:

• Preheat oven to 170 degrees celsius (fan-forced). Grease an ovenproof casserole/baking dish and set aside (minimum of 2 litre/8cup capacity).
• Beat the caster sugar, butter and grated lemon zest together until pale and creamy.
• Beat in the egg yolks one by one.
• Beat in the lemon juice, plain flour and full cream milk. Set aside.
• Beat the egg whites until firm peaks have formed. Gently mix through the lemon mixture with a spoon.
• Pour into the prepared casserole/baking dish. Place the dish into a large pan and fill halfway up the side with boiling water (to create a water bath around the baking dish).
• Bake for 30 minutes or until lightly golden and firm on the top and a sauce has formed underneath (it should be wobbly at the bottom).
• Dust with icing sugar and serve while warm with cream or ice-cream.
• Preheat oven to 170 degrees celsius (fan-forced). Grease an ovenproof casserole/baking dish and set aside (minimum of 2 litre/8cup capacity).
• Place the caster sugar, butter and grated lemon zest into the Thermomix bowl and mix for 10 seconds on Speed 5. Scrape down the sides of the bowl and repeat for a further 20 seconds or until pale and creamy.
• With the blades turning on Speed 3, add in the egg yolks one by one through the MC hole.
• Add the lemon juice, plain flour and full cream milk through the MC hole and continue mixing for 10 seconds or until combined. Set aside.
• In a completely clean and dry Thermomix bowl, insert the butterfly and beat the egg whites on Speed 3.5 until firm peaks have formed. Gently mix through the lemon mixture with a spoon.
• Pour into the prepared casserole/baking dish. Place the dish into a large pan and fill halfway up the side with boiling water (to create a water bath around the baking dish).
• Bake for 30 minutes or until lightly golden and firm on the top and a sauce has formed underneath (it should be wobbly at the bottom).
• Dust with icing sugar and serve while warm with cream or ice-cream.