(serves 12)
1 box lemon cake mix
2 eggs, lightly beaten
1/2 cup butter, melted
1 package lemon frosting mix or 1 cup lemon frosting
1 8-ounce package cream cheese
1 egg, lightly beaten
1/2 cup lemon frosting for top
Butter a 9x9 cake pan and heat oven to 350F/180C.
Mix the cake mix, 2 eggs and melted butter and press into the cake pan evenly. Mix frosting mix or frosting, cream cheese and 1 egg and spread on top. Bake for 35–40 minutes or until set and golden brown. Cool and spread remaining frosting on top. Cut into 12 squares.
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(serves 2 really hungry people)
16 King Scallops (the biggest you can get, roe on or off as you like)
4 tbsps unsalted butter
1 cup creme fraiche (or a mix of single and soured creams)
two shots good single malt scotch
juice of a half lemon
salt, pepper
pinch of saffron threads soaked in hot water for 10 minutes
In a heavy skillet, melt the butter and simmer until it begins to brown, then lay the scallops in, clockwise so you remember which went in first. Cook until the edges begin to brown on the underside, and then turn the scallops over in the order in which you laid them in the skillet. Expect major splattering of butter. When the second side browns nicely, remove the scallops (again, in the proper order) to a waiting plate. This whole process should take about 4 minutes. Do not overcook.
To the skillet add the creme fraiche or creams. Simmer until the mixture is thick and coats the back of a spoon. Add the scotch and cook down until no more smell of alcohol rises from the skillet. Taste and add lime juice, then salt and…
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