cephalic arterial rami (medicine) and Lemon meringue pie (recipes)

cephalic arterial rami (medicine)

cephalic arterial rami
Parietal branches of the sympathetic trunks conveying postsynaptic sympathetic fibres from the superior cervical ganglion to the carotid arteries for distribution within the head.

Lemon meringue pie (recipes)

Serves 6 or 12

Preparation time

1-2 hours

Cooking time

1 to 2 hours

Ingredients

For a 23cm/9in pie:For the pastry:175g/6oz plain flour15g/½oz icing sugar75g/3oz butter1 egg, yolk only1 tbsp waterFor the filling:2 large lemons40g/1½oz cornflour300ml/10fl oz water2 egg, yolks only75g/3oz caster sugarFor the meringue:3 egg, whites only120g/4½oz caster sugarFor a 28cm/11in pie:For the pastry:225g/8oz plain flour25g/1oz icing sugar100g/4oz butter1 egg, yolk onlyabout 2 tbsp waterFor the filling:4 large lemons75g/3oz cornflour570ml/1 pint water4 egg, yolks only175g/6oz caster sugarFor the meringue:5 egg, whites only225g/8oz caster sugar

Method

1. Preheat the oven to 200C/400F/Gas 6.2. To make the pastry, measure the flour and sugar into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and water and work to a firm dough - this may, of course, be done in a processor. Wrap in cling Film and leave to rest in the fridge for about 30 minutes.3. On a lightly floured work surface, roll out the pastry and use to line a 23cm/9in or 28cm/11in loose-bottomed, fluted flan tin. Prick the pastry lightly all over with a fork, line with greaseproof paper, fill with Baking beans and bake blind in the preheated oven for about 20 minutes or until the pastry is pale golden and dried out, removing the paper and beans for the last 5 minutes.4. Lower the oven heat to 150C/300F/Gas 2.5. To make the filling measure 10fl oz/275ml cold water into a jug, and spoon the cornflour and sugar into a bowl. Add enough of the water to mix the cornflour to a smooth paste. 6. Pour the rest of the water, and the lemon zest into a small pan. Let this come to the boil then slowly pour it onto the cornflour, carefullly mixing it until you have a smooth paste. 7. Return the mixture to the saucepan and bring back to the boil, still mixing. 8. Simmer very gently for about one minute, stirring all the time to prevent it from catching. Then remove the pan from the heat and beat in the egg yolks, lemon juice and, finally, the sugar. 9. Pour the lemon mixture into the pastry shell and spread it out evenly.10. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Spoon the meringue over the top of the lemon filling, spreading it out evenly and swirling it into peaks. Make sure there are no gaps.11. Bake at the lower oven temperature for about 45 minutes for the 23cm/9in pie and about 1 hour for the 28cm/11in pie of until the meringue is crisp and pale beige on the outside and soft and marshmallowy underneath. 12. Serve warm or cold.

Other ways:

Serves 1

Preparation time

less than 30 mins

Cooking time

less than 10 mins

Ingredients

little vegetable oil 2 sheets filo pastry100ml/3½fl oz cream, whipped85g/3oz goats' cheese30g/1oz Greek yoghurt2 lemons, zest only2 eggs, whites only, whisked until peaked110g/4oz caster sugar

Method

1. Take a small, individual pie tin. Grease it with the vegetable oil before placing the filo sheets inside. Trim off the excess filo. Par-bake in (220C/425F/Gas 7) for 2 minutes.2. Place the cream, goats' cheese, yoghurt and zest in a medium bowl. Mix well.3. Remove the filo from the oven. Remove the filo from the tin. 4. Spoon the lemony goats cheese mixture into the base of the filo shell.5. Prepare the meringue: gently fold the caster sugar into the egg whites.6. Place the meringue mixture into a piping bag. Pipe over the lemony goats cheese mixture.7. Take a kitchen blow-torch and heat the meringue until it turns golden.8. Serve.

Others:

Serves 6

Preparation time

30 mins to 1 hour

Cooking time

1 to 2 hours

Ingredients

For the sweet shortcrust pastry225g/8oz plain white flourpinch salt110g/4oz cold unsalted butter, cubed2 tsp caster sugar1 medium free-range egg yolkFor the lemon curd100g/3½oz caster sugar7 tbsp cornflour 4 large lemons, zest and juice only6 free-range egg yolks 100g/3½oz unsalted butter, meltedFor the meringue6 medium free-range egg whites300g/10½oz caster sugar

Method

1. Sift the flour and salt into a mixing bowl.2. Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.3. Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.4. Wrap the dough in cling Film and allow to rest in the refrigerator for 30 minutes before using.5. Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a Baking tray.6. Roll out the pastry until it' s big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the Baking tray underneath the tin - don' t trim at this stage.7. Line the pastry with greaseproof paper and fill with Baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2.8. Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl.9. Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan.10. Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth.11. Beat in the egg yolks, lemon juice and butter. Return to the pan.12. Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly.13. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd. 14. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath. 12. Serve warm or cold in slices.

Sites

Pest Star