Sugar Syrup

A quick sugar syrup used to sweeten cold drinks or replace agave syrup. Different concentrations of sugar and water can be used for all sorts of recipes, some of which I’ve described below.

Ingredients

3 cups of liquid and one cup of sugar. Use this as a cake glaze. You can use fruit juice to replace some of the water. Leave your cake in the tin after cooking, poke some holes in the top and pour the glaze over. Leave to cool before removing the cake.

2 cups of water and 1 cup of sugar for sweetening cold drinks. No more sugar crystals in the bottom of your glass!

1 cup of water to 1 cup of sugar. This is used as the basis for cold fruit drinks and cocktails. You can also use it as the first concentration of syrup to make candied fruits.

Method

Heat the sugar and water in a saucepan until the sugar has dissolved.

Let it cool and store in the fridge.

Egg and lemon sauce

Egg and Lemon Sauce

This recipe was originally published as Egg and Lemon Sauce from “Fondue Cookery” by Alison Burt, 1970

This is a sharp, sour sauce to serve with savoury meat and fish dishes. I like to make it with beef stock and serve with slow cooked meatballs.

Ingredients

2 eggs

1/2 cup lemon juice

salt and pepper

4 x 15ml tablespoons of stock. Beef, chicken or fish, whichever matches the dish you will be serving it with

Method

Whisk your eggs until they’re light and fluffy.

Pour in the lemon juice slowly while you’re still mixing.

Add the stock in the same way.

Pour into a small saucepan and heat over a low flame until it’s all warmed through.

Add salt and pepper to taste.

Serve warm over your meat or fish dish.