Southwold Organ recipes and wine selection - 2
 

 

 

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July 2009

RECIPES from THE BLYTH HOTEL

We are celebrating at the Blyth Hotel this week as we have been awarded our first AA Rosette for the Blyth Restaurant. We are all thrilled with this award and excited to introduce our new summer menu featuring many local growers and producers from Southwold and Reydon. Our restaurant is open daily for lunch and dinner and evening service starts from 5.30pm throughout July and August. My featured recipe for this month is for the dessert that our inspector chose on his visit! Enjoy!

Lemon Tart - Serves 8


Pastry Ingredients
330g Unsalted Butter
225g Sugar
2 Large eggs
330g Plain Flour
330g Strong Flour

Method
1. Cream together the butter and the sugar lightly.
2. Whisk the eggs together then slowly add to the butter and sugar a little at a time.
3. Once fully mixed in , fold in the flour.
4. Leave to set in the fridge for at least 2 hours.
5. Once chilled, roll out and line your tart tin allow to rest for 30 minutes and then cook at 180 degrees until lightly golden brown.

Lemon Tart Filling Ingredients
6 Eggs
4 Lemons - juice of
150g Sugar
200ml Double Cream

Method
1. Mix all the ingredients together.
2. Once mixed, warm up the mixture slightly either in a pan or in a microwave.
3. When ready add mix to pastry case and bake at 180 degrees for 20 minutes until filling is set.



Reception
Blyth Hotel
Station Road
Southwold
Suffolk
IP186AY

Tel - 01502 722632
reception@blythhotel.com
www.blythhotel.com



 
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