I have a very special relationship with rosemary. I still remember the intoxicating scent of it lingering in the evening air in the summers close our apartment in Jerusalem. I simply cannot imagine life without it. In Hebron, West Bank, locating some was a bit trickier and required a 10-person impromptu seminar and a couple of conference calls to Canada. But I did find some in the end...
With lemon it's a combination that's hard to beat. Garlic completes them so wonderfully. Like any concerned parents we have followed closely the growing pains of our own lemon tree and it seems to be going through some complicated and anxiety-ridden years. The annual production is around five fruits. Luckily the trees in Mother-in-laws garden provide us an endless supply.
Our rosemary on the other hand performs very well. I've tried to pace myself and stop myself from using it in absolutely everything. But I suppose it was only matter of time before it found its way to a dessert...
With lemon it's a combination that's hard to beat. Garlic completes them so wonderfully. Like any concerned parents we have followed closely the growing pains of our own lemon tree and it seems to be going through some complicated and anxiety-ridden years. The annual production is around five fruits. Luckily the trees in Mother-in-laws garden provide us an endless supply.
Our rosemary on the other hand performs very well. I've tried to pace myself and stop myself from using it in absolutely everything. But I suppose it was only matter of time before it found its way to a dessert...
The original recipe is probably from Food & Wine and has been much loved in our kitchen. Though of course that one day you need to get that perfect shot of the perfectly puffy and gorgeously golden pudding for your blog is the day it fails to (ahem) rise to the occasion.
The measurement below have been converted from the original, American cups, which is why they might strike a bit odd.
Serves 6
1,85 dl
0,85 dl flour
3 eggs, separated
2 tbsp room temperature butter
1,5 tsp grated lemon zest
the juice of 1 lemon (appr. 5 tbsp)
1/4 tsp salt
2,5 dl milk
1 heaped tbsp chopped rosemary
Whisk the egg yolks with butter. In another bowl mix together the dry ingredients (apart from salt). Add lemon juice, zest, rosemary and milk into the yolks and mix well. Then add this to the dry ingredients and whisk until smooth. Whisk the egg whites with salt until the foam is stiff and then gently fold this into the other ingredients. Pour into 6 ramekins that you're buttered lightly and place them in a baking tray. Pour hot water into the tray so it comes to halfway to the ramekins. Bake in 175 ° for 35 minutes or until they're puffy and golden on top. Try not to open the oven until they're ready to be taken out...
The measurement below have been converted from the original, American cups, which is why they might strike a bit odd.
Serves 6
1,85 dl
0,85 dl flour
3 eggs, separated
2 tbsp room temperature butter
1,5 tsp grated lemon zest
the juice of 1 lemon (appr. 5 tbsp)
1/4 tsp salt
2,5 dl milk
1 heaped tbsp chopped rosemary
Whisk the egg yolks with butter. In another bowl mix together the dry ingredients (apart from salt). Add lemon juice, zest, rosemary and milk into the yolks and mix well. Then add this to the dry ingredients and whisk until smooth. Whisk the egg whites with salt until the foam is stiff and then gently fold this into the other ingredients. Pour into 6 ramekins that you're buttered lightly and place them in a baking tray. Pour hot water into the tray so it comes to halfway to the ramekins. Bake in 175 ° for 35 minutes or until they're puffy and golden on top. Try not to open the oven until they're ready to be taken out...
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