apothecary Posted December 6, 2005 Mate of mine works at State Forests NSW nursery, and they give these recipe cards out with the lemon myrtle plants they sell there. Lemon Myrtle Cheescake Ingredients: * 1 tbs Lemon Myrtle * 250ml milk * 1 egg * 1 cup self raising flour * 3 tbs sugar * 1/2 tsp bi carb soda * Pinch of salt * Butter for frying Method: - Whack all ingredients in your mixer and set on high for about 3 minutes until the mix is smooth and bubbly, alternatively wisk until lumps are gone. - Wipe frypan with butter over medium heat - Pour dollops into a thick based frypan over medium-low heat, flip each pancake after bubbles have risen and popped and the bottom is golden brown - Serve with our Rainforest Plum Coulis with Vermouth for something out of this world or with your favourite icecream, maple syrup etc. sprinkle with a little lemon myrtle for effect or garnish with fresh leaves from your tree at home. YUM! Lemon Myrtle Pancakes Base: 3/4 packet of Nice or other plain sweet biscuit 130g melted butter 1/4 tsp Lemon Myrtle Crush into small crumbs, mix in butter & press into a pie or flan plate. Filling: 125g margarine 250g cream cheese 1 cup caster sugar 1 tsp vanilla essence 1 tablespoon Lemon Myrtle Put all ingredients in mixer & cream, beat until light & fluffy. Pour over biscuit base and place in refrigerator overnight. Flavour improves on maturity over 2 days so make a day or so before use to allow the Lemon Myrtle to infuse the filling. Yum! Can also make a New York Style baked cheesecake adding around 1 tbs of ground Lemon Myrtle to the filling and allowing to sit at least overnight to infuse. I also have cardsfor Lemon Myrtle and Pepperberry Baked Barramundi, and "Avocado and Tomato Sandwiches with Lemon Myrtle Pepperberry Seasoning", if anyone wants to see them. Share this post Link to post Share on other sites
