The Kapiti Coast is not only a sort after location to buy property, but it is also becoming home to an ever growing array of delicious eateries and coffee hot spots. One of our personal favourites is Seriously Pickled. The owner, Lucinda Caldwell, is an absolute whiz in the kitchen and makes a wide range of scrumptious food to tantalise those taste buds, including warming soups, flavoursome salads, raw slices and her crowd favourite, the perfect cheese scone.
Lucinda loves to make the most of seasonal produce and right now lemon trees around the neighbourhood are laden with fruit just screaming out to be turned into something delicious. And, so you too, can enjoy the fruits of your labour, Lucinda has created the perfect citrus treat for you to warm your home and appease that sweet tooth.
Coconut and Lemon Slice
Base
- 125g
butter, softened
- 1/2 cup
(110g) raw sugar
- 1 egg
- 1 cup
(150g) plain flour (GF if req)
- 1/2 cup
(40g) desiccated coconut
Lemon Curd
- 4 eggs
- 1 cup
raw sugar
- 3/4 cup
lemon juice, from about 4 large lemons
- Zest of
x4 lemons
- 1/2 cup
(125g) butter, cut into cubes
- 1 tsp
cornflour (GF if req)
Coconut topping
- 3 cups
(135g) Shredded Coconut
- 1/2 cup
(110g) raw sugar
- 2 eggs, lightly whisked
Step 1
Preheat oven to 180C. Grease a 19cm x 29cm slice pan. Line the base and 2 long sides with baking paper, allowing the sides to overhang.
Preheat oven to 180C. Grease a 19cm x 29cm slice pan. Line the base and 2 long sides with baking paper, allowing the sides to overhang.
Step 2
To make the curd, place butter, sugar, egg, lemon rind/juice and cornflour in a small saucepan over medium-low heat. Whisk to combine. Cook gently, whisking constantly, for 7mins or until mixture thickens. Remove from heat and set aside.
Step 3
Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the egg and beat to combine. Stir in flour and coconut. Spread over base of the prepared pan. Bake for 20 mins or until light golden. Cool slightly. Once cool, spread the curd evenly over the base.
Step 4
To make the coconut topping, place the combined coconut and sugar in a medium bowl and stir to combine. Add the egg and use a fork to combine. Sprinkle evenly over the curd mixture and use the back of a fork to lightly press to secure. Bake for 20 mins or until lightly golden and set. Set aside to cool completely. Cut into pieces.
Lucinda, who owns Seriously Pickled Catering Kitchen & Deli
is as local as local gets. She was born and bred on the Kapiti Coast and was
brought up in the kitchen hanging off her Mum and Nan's apron strings. Back in
the 80’s her mum Barbara and her best friend Margaret owned and operated The
Good Life Café/Restaurant on McLean Street in Paraparaumu Beach. Many a
customer served and dishes washed beside her teenage friends.
Although she left at the age of 19yo there has always been
an element of food ruling her life. Big family gatherings, event/party
planning, running cake stalls at her kids schools, cooking lessons and more
recently (when she returned to the Kapiti Coast in 2014) catering for people
who love seriously good food!
Seriously Pickled is based in Paraparaumu Beach. On-site she makes cheese scones, soups, salads, sweet treats and divine nibbly bits to eat with a glass of wine, anytime. Simply pop in and grab something to take home and enjoy later.
If you're looking for a little help in the kitchen or you have a party coming up and the catering component freaks you out a little... talk to Lucinda about catering options. All diets catered for, all eaters welcome!!
Seriously Pickled is based in Paraparaumu Beach. On-site she makes cheese scones, soups, salads, sweet treats and divine nibbly bits to eat with a glass of wine, anytime. Simply pop in and grab something to take home and enjoy later.
If you're looking for a little help in the kitchen or you have a party coming up and the catering component freaks you out a little... talk to Lucinda about catering options. All diets catered for, all eaters welcome!!
Happy baking everyone!
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