My Masterchef friends will laugh when they see this recipe, because by now I am sure they all are sick of hearing about this! Let me explain...
When you are a MasterChef contestant, you have to think quickly, and remember a lot of things - including all of your recipes! Think about that for a second... You lift the lid on a mystery box, and bam - the time starts ticking, and you have a shelf of basics you need to know how to cook with, and what ever is in the mystery box. Your basic recipes need to be memorised.... over and over again. For me that was one of the biggest challenges - and I struggled to find ways to cut down my recipes for a whole cake, into a cake that you can just make for 3 judges... so I came up with a solution... I memorised my recipes to stories.
I knew that I could remember stories - I am a story teller by nature, and have no trouble getting on stage to present to thousands of people in public speaking and can remember everything that I need to - because its all part of a story. Embellishment is the key...
And so the Lemon Yoghurt Bar was born...
The recipe becomes part of the story - so I will tell it here - don't worry - I will put it below as well - but let me know what you think about the Lemon Yoghurt bar...
Three eggs walk into a bar, and take a seat at the bar next to a cup of castor sugar. They start mixing together well - even start to look a little pale! Suddenly, In walks 2 Cups of SR Flour and then the party starts to get sifted! Before too long, the barman tells them they are getting too rowdy, and keep down the noise. And wouldn't you know it, a Cup of yoghurt starts interrupting the party and mixes in - making it a rowdy night at the yoghurt bar indeed! Finally, the barman has had enough and kicks them out - throwing the juice of 2 lemons and their zest plus a 1/2 Cup of Olive oil at them as they all get together and finish off the night outside. It feels like 180 degrees, and probably lasts about 40 mins or so, but then it starts to rain lemon syrup and then they are ready for bed.
The End - Delicious
Well - I never did get to make these on the show, but I will never forget the story - I know Aldo used to ask me to tell him the story again, and then I would add in someone extra and throw him off - Haha - the things you do to keep the important stuff front of mind! I used to make one big cake - and you can - it will take about 45 mins to cook if you do it that way, but now I put them into mini cupcakes and they take about 25 mins - test them with a skewer and when the skewer comes out clean you will know they are done - nice and brown!
I would love to hear your feedback and see your pictures - or variations - along with the story to go with it! log in and share away - I get excited talking about food with anyone who will listen, so very happy to hear from you!
The Lemon Yoghurt Bar
Preheat oven to 180C
1 C Castor Sugar
2 C SR Flour
2 Lemons - just the juice and zest!
1 C Greek Yoghurt
1/2 C Light Olive oil - I used Cobram Light Flavour First cold pressed
Mix the Eggs and sugar until pale and creamy
Add the juice and zest and combine
Fold in the sifted flour, yoghurt and oil - until smooth
Pour into muffin tins 3/4 way to the top and bake 20-25 mins or until skewer comes out clean
Place on wire rack to cool off. When cool - pole holes in the cakes to allow the syrup to flow through - usually 5-6 per cake - the more holes - the more syrup!
Zest and juice of 2 lemons
1/2 C Castor Sugar
1 Tbsp Water
Combine all ingredients over low heat and reduce until slightly thickened - remove from heat and cool
Using a pastry brush - brush the cooled syrup over the cakes - using a couple of coats to allow the syrup to fall through and flavour each cake.
These are perfect as a midmorning snack, afternoon tea - nighttime treat and will freeze well too! I have also smashed them up into a trifle before - so go with it and get out to the lemon Yoghurt bar - it's a zesty good time!