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Cooking, Recipe and Food Blog

Lemon and Blue Cheese Pasta

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Lemon and blue cheese pasta is a yummy recipe that you can make in fifteen minutes.  If you are not fond of blue cheese, use any type of cheese you like and it will taste just as good.

 

Serves 4

Ingredients:

100g soft blue cheese, plus extra

40g unsalted butter, softened

400g tagliatelle or fettucine

2/3 cup heavy cream

1 tablespoon lemon zest

2 teaspoons lemon thyme leaves, chopped

1/4 teaspoon grated nutmeg

2 cups baby spinach leaves

Salt and ground white pepper to taste

 

Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. Drain, but reserve 2/3 cup of the water used for cooking. Keep the pasta warm and then set aside.

Combine the butter and blue cheese in a bowl. Using a fork, blend them together.

Place the cheese and butter mixture in a large saucepan over medium heat. Gradually pour in the reserved cooking liquid and then add the heavy cream. Whisk well. Add the lemon zest, thyme and nutmeg. Season it with salt and pepper to taste.

Put the spinach leaves in the pan and cook it for 2-3 minutes or until they wilt. Return the pasta in the pan and gently toss until well combined. Transfer the pasta to a serving platter or individual bowls. Top with crumbled blue cheese before serving.

 

Photo Courtesy Of:  mastermaq

Asian Short Ribs

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Asian short ribs is a tasty meat dish that is great for sharing. You may add some sesame seeds or sesame oil to add more flavor. It is best eaten with rice.

 

Serves 6

Ingredients:

2 kg beef short ribs, cut into 2 inch pieces

1 cup soy sauce

3 tablespoons Japanese rice vinegar

2 tablespoons minced garlic

1 lemongrass stalk, halved and crushed

1 tablespoon minced ginger

2/3 cups brown sugar

6 cups water

1/2 cup sliced spring onions

1/2 teaspoon cayenne pepper

1/4 cup orange juice

2 tablespoons lemon juice

1 tablespoon orange zest

1/2 cup hoisin sauce

 

Place the ribs in a heavy based saucepan over high heat. Add the soy sauce, ginger, rice vinegar, garlic, lemon grass, brown sugar, water, spring onions and cayenne pepper. Mix well. Bring it to a boil. After, reduce the heat to low and let it simmer for an hour and a half. Stir in the orange juice, lemon juice, orange zest and hoisin sauce. Season it with salt and pepper to adjust the taste. Stir. Allow it to simmer until the meat is tender. Add more water if needed. Transfer the meat to a plate. Let the sauce simmer until the liquid is reduced in half. Return the meat to the pan and set the heat to high. Bring it to a boil. Remove from heat and place the ribs and sauce in a serving bowl.  Serve immediately.

 

Photo Courtesy Of: naotakem

Lemon and Coconut Cake

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Layers of Lemon and Coconut goodness, this dish is so decadent and delicious, you’ll want to make more than one!

Lemon Coconut Cake

Very easy to make, and the Cake could last up to two weeks before going stale. Not that you’ll be able to resist eating it all before then!

To Serve 10
225ml Milk
6tbsp Lemon Juice
Zest of 2 Unwaxed Lemons, finely grated
100g Desiccated Coconut
300g Plain Flour
1 1/2tsp Baking Powder
1/2tsp Bicarbonate of Soda
225g Butter
4 Large Eggs
100g Unsalted Butter
100g Icing Sugar
300g Soft Cheese
1/4tsp Vanilla Extract
150g Lemon Curd

1. Heat an Oven to 180C. Grease and line three shallow cake trays, each about twenty centimetres across. Put the Milk and a tablespoon of Lemon Juice into a Jug and stir. Leave to stand for at least five minutes
2. Put four tablespoons of the Lemon Juice into a pan with seventy five grams of the Caster Sugar, heating gently until the sugar has dissolved. Remove from the heat, then stir in the Lemon Zest and Desiccated Coconut, before setting to one side.
3. Sift the Flour, Baking Powder and Bicarbonate of Soda together.
4. Cream the Butter and the rest of the Caster Sugar together, before beating the Eggs in, one at a time.
5. Fold the Flour and Milk Mixture into the Eggs, transfer to the baking trays. Level the tops off, and bake for twenty five minutes, or until the tops spring back when lightly pressed. Cool on a Wire Rack.
6. For the filling, cream the 100g Unsalted Butter with the Icing Sugar, before beating in the Soft Cheese, Vanilla and Lemon Juice. Sandwich the Cakes with the Lemon Curd and two thirds of the Filling. Spread the rest on top, and decorate if wanted.

Photo Courtesy of: jamieanne

Lemon Drizzle Loaf

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Sweet, sticky, but not sickly, this dish is very popular at a whole host of events – ranging from Saturday and Sunday morning lie-ins, through to Family Parties and Events.

Lemon Drizzle Cake

This dish makes enough for ten slices, and it’ll keep for around two or three weeks if stored in an air-tight container, but not too well if kept out of a container.

To Serve 10
175g Self Raising Flour
1tsp Baking Powder
175g Butter
290g Caster Sugar
3 Medium Eggs
2tbsp Semi Skimmed Milk
Rind of 2 Lemons, finely grated
Juice of 2 Lemons, strained

1. Sift the Flour and the Baking Powder into a large mixing bowl, before adding the Butter, 175g of the Caster Sugar, the Eggs, Milk, Lemon Rind and Lemon Juice.
2. Mix well with a wooden spoon, and beat until smooth.
3. Line a two pound loaf tin with baking parchment or with some extra Butter, then spoon the mixture into the tin, and level off at the top.
4. Bake in an oven heated to 180C, for an hour, or until a knife inserted comes out clean, with no mixture sticking to it.
5. Turn out onto a Wire Tray to leave to cool for a bit.
6. Put the Lemon Juice and the rest of the Caster Sugar into a Saucepan, and heat gently until the Sugar has dissolved, stirring frequently. Whilst the Cake is warm, pour the mixture over the top so that it will soak into the cake.

Try using different shape loaf tins to make a different cake, and decorate with some pared Lemon Rind.

Photo Courtesy of: styro

Treacle Tart

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This sweet and sticky dessert is very fun to make, and it’s very tasty, especially when served warm with Custard or some fresh single cream – if you want, really push the boat out, and use some Vanilla Ice Cream or Clotted Cream.

Treacle Tart

It takes around an hour to make, including cooking time, but you can heat it up again after it’s been made, so you can eat it in one or two sittings if you can resist eating it all at once!

To serve 6
500g Shortcrust Pastry
Plain Flour, for dusting
400g Golden Syrup
225g Fresh White Breadcrumbs
Grated Zest of 1 Small Unwaxed Lemon
2tbsp Lemon Juice

1. Heat an oven to 200C, before rolling out the Shortcrust Pastry on a lightly floured surface, and line a twenty three centimetre flan tin.
2. Mix the Golden Syrup with the Breadcrumbs, Lemon Zest and the Lemon Juice until evenly mixed. Spoon into the Flan Tin, and evenly spread out the mixture, levelling out the top.
3. Cut the remaining Shortcrust Pastry into strips about a centimetre in width, and lay out in a lattice pattern on the top. Seal the strips to the edges of the flan, using water to dampen the edges and pressing together.
4. Bake for ten minutes at 200C, then reduce the heat to 180C, and bake for a further thirty minutes.

Photo Courtesy of: jbracken

Lemon Angel Hair Pasta

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This is a light pasta recipe that is easy to prepare. The lemons give the pasta so much flavor that it bursts in your mouth. You can add pine nuts, tomatoes and even bell peppers if you wish. This dish is best eaten with garlic bread or grilled meat.

 

Ingredients:

6 ounces angel hair pasta

1/4 cup fresh basil and mint leaves, chopped

1/4 cup lemon juice

Parmesan cheese, freshly grated

1 tablespoon grated lemon peel

5 cloves garlic, sliced thinly

4 tablespoons olive oil

1/2 teaspoon black pepper

 

Cook pasta according to instructions. Drain and set aside.

In a large saucepan, heat the olive oil under medium heat. Fry the garlic for 3-5 minutes or until they are light brown. Add the pasta and mix well. Make sure that the noodles are coated in oil. Pour in the lemon juice and add the lemon juice, half of the Parmesan, lemon peel, basil and mint. Toss until all the ingredients blend together. Season it with salt and pepper. Transfer it to a plate and sprinkle with the remaining Parmesan. Garnish with and mint leaves if desired.

Photo Courtesy Of: Ned Raggett

 

Griddled Tuna with Citrus New Potatoes

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Served with New Potatoes, Black Olives, Capers, Lemon and Parsley, this dish is great. It’s so healthy, light and tasty, and is very easy to make – great for a treat after a hard day at work.

Griddled Tuna

To Serve 2
100g Baby New Potatoes
2tsp Capers
2tbsp Black Olives, halved and pitted
1 ½ Lemons
50ml Extra Virgin Olive Oil, plus extra for drizzling
150g Tuna Loin
Maldon Sea Salt and Freshly Ground Black Pepper
1 1/2bunches Flat Leaf Parsley, chopped

1. Cook the New Potatoes in boiling salted water until they are tender and then drain well.
2. Add the Capers, Olives, the Zest and Juice of One Lemon and the Olive Oil to the warm Potatoes, then leave to marinade for as long as possible – if you have the time, leave it covered in the fridge overnight to really bring out the range of flavours
3. Heat a Griddle Pan until it is red hot. Drizzle the Tuna Loin with Oil, the season with Salt. Carefully place the Tuna Loin on the Griddle Pan and cook for two minutes on each side to have it rare. For a more cooked Tuna Steak, leave it on for a minute longer.
4. When cooked squeeze over the juice of the Half of a Lemon that is left, and remove from the Griddle pan.
5. Stir the Parsley into the Potatoes, then season to taste. Slice the Tuna in half, then serve on top of the Boiled New Potatoes, drizzled with a little Extra Virgin Olive Oil.

Photo Courtesy of: rjw1

Pan Fried Turkey with Lemon and Hazelnuts

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Using Turkey Escalope’s is best for this dish, and they should be available in larger supermarkets. If you can’t find any, replace with thin slices of Breast meat.
Pan Fried Turkey with Lemon and Hazelnuts
Serve this dish fresh from the pan, along with some Seasonal Vegetables – Boiled Baby Carrots, New Potatoes and Peas go very well with it.

To Serve 4
8 Turkey Escalope’s
2 Eggs, beaten
175g Hazelnuts, finely chopped
75g Butter
125ml Dry White Wine
2tbsp Lemon Juice
1tbsp Fresh Tarragon or Parsley, chopped
Salt and Pepper
75g Butter, diced

1. Place the Escalope’s between two sheets of Greaseproof Paper, and beat with a rolling pin until half the original thickness
2. Dip the Beaten Escalope’s into the Beaten Egg, and then press into the Hazelnuts, making sure they are completely covered.
3. Heat the Un-Diced Butter in a frying pan, until foaming, before adding the Coated Escalope’s, and fry for about a minute and a half on each side, until Golden Brown. Remove from the pan and keep warm.
4. Make the Lemon Sauce. To do this, add the White Wine to the Pan that’s just held the Escalope’s, and boil rapidly until halved in quantity. Add the Lemon Juice, Tarragon and Season to taste with Salt and Pepper. Remove from the heat, and slowly add the Diced Butter until it’s thickened up. Adjust the seasoning, and then Pour over the Turkey.

Serve immediately, along with some Wedges of Lemon.

Photo Courtesy of: Like_the_Grand_Canyon

Grilled Sardines in Tomato Sauce

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A true classic Italian dish. These Sardines can be either grilled or barbecued, and personally I say that there’s nothing quite like freshly barbecued Sardines in this dish, especially when combined with the rich Tomato Sauce
Barbecued Sardines
To serve, you can present it in a number of ways – myself, I’d say having it in small chunks, served mixed into a bed of fresh cooked Spaghetti, garnished with some freshly chopped Parsley.

To serve 4
16 Small or 8 Large Sardines, cleaned and rinsed
3tbsp Olive Oil
Sprigs of Thyme
Salt and Pepper
Juice of ½ Lemon
1 Small Onion, peeled and finely chopped
1 Garlic Clove, peeled and finely chopped
450g Ripe Tomatoes, finely chopped
1tbsp Parsley, freshly chopped

1. Heat a tablespoon of the Olive Oil in a medium sized frying pan, and add the Onion and Garlic, frying gently until softened. Add the Chopped Tomatoes and Parsley, before seasoning to taste with Salt and Pepper. Cook without a lid on over a medium heat for ten to fifteen minutes, until the Tomato chunks are tender but not falling apart, and the Sauce is slightly reduced.
2. Whilst the Sauce is reducing, score the underside of the Sardines with a few diagonal cuts on each side. Brush with Oil, before pushing some sprigs of Thyme into each hole.
3. Sprinkle the Fish with Pepper and Lemon Juice, before arranging on a Grill Rack.
4. Cook for three to four minutes on each side, until cooked through, brushing with the Juices and leftover Oil.
5. Arrange on a plate, and serve with the sauce served over the top. Garnish with some Lemon Rind.

Photo Courtesy of: avlxyz

Oatmeal Crusted Herrings

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This dish works best with Herrings that haven’t been smoked or flavoured, as this may contrast the tastes that you get from the dish.

Herring Fish

As well as this, it’ll also be worthwhile having a mixture of sides – I’ve found that a range of seasonal vegetables- such as these spicy ones- always works well with a range of Seafood dishes.

To Serve 4
4 Herrings weighing around 225g, gutted and filleted, heads removed
1tbsp Olive Oil
4tbsp Pinhead Oatmeal
1tsp Dill Seed
Rind and Juice of 1 Lemon
Salt
Pepper
½ Cucumber
1 Little Gem Lettuce
50g Butter
2tbsp Fresh Dill leaves, finely chopped

1. Rinse the Herrings off, and pat them dry on a piece of Absorbent Kitchen Paper, then smear the fleshy side of each Fish Fillet with a little bit of Olive Oil. Place on a Grill tray lined with Foil, fleshy side up.
2. In a medium sized bowl, mix the Oatmeal, Dill Seed, Lemon Rind, Salt, Pepper, and mix well. Sprinkle the mixture over the Herring Fillets, and pat down lightly to give a good coating.
3. Peel the Cucumber, halve it lengthways, then peel out the soft juicy centre using a teaspoon. Cut into slices about half an inch thick, and cut the Little Gem Lettuce into similar sized pieces.
4. Grill the Herrings for about five minutes, until the topping is browned off.
5. Whilst the Herrings are cooking, melt the Butter in a pan along with the Lemon Juice. To the pan, add the Cucumber and Lettuce to the pan, and stir until the Leaves begin to wilt, then add the chopped Dill Leaves then season to taste with Salt and Pepper.
6. Serve fresh from the heat, on a warmed plate.

Photo Courtesy of: La.Catholique

Spicy Rosemary Fries with Lemon Salt

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I love going through recipes. When I checked Jamie Oliver’s site, I chanced upon this simple but interesting recipe called April’s Rosemary Straw Potatoes with Lemon Salt. It is a simple dish with a variety of flavors. So I decided to play around with the recipe and add other ingredients.

“A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you do not like. Try substituting one ingredient for another. Remember words have no flavor, you have to add your own!” –Michael Smith, Chef at Home

Ingredients:

Zest of 1 lemon

4 tablespoons sea salt

4 cups cooking oil

1 lb potatoes

Fresh rosemary

3 cloves garlic

1/4 teaspoon paprika

First, make the lemon salt by pounding on the lemon zest and salt using a mortar and pestle. You can also put the salt and lemon zest in a small container and store it overnight, by then the flavors would have infused.

Peel and slice the potatoes to the size that you desire. Some prefer it really thin to make it crispier. Soak them in water. Pat the fries dry before frying.

In a frying pan or deep fryer, heat the oil. Drop in a potato strip right away. Once it floats, the oil is hot enough. Remove the cooked potato you used to test the oil temperature. Fry the potatoes for 2-4 minutes, until they are lightly browned. Drop the garlic and rosemary in the last 30 seconds or when the fries are almost cooked. Make sure that the potatoes are not crowded in the fryer.  Let the oil cool in between batches. Drain the oil from the fries using paper towels.

In a brown paper bag or covered container, combine the salt and paprika. Transfer the fries in the bag/container and shake it until the fires are covered in the salt mixture. Serve warm.

Photo Courtesy Of: joyosity

Lamb Steaks in Herby Tomato Sauce

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This dish is very simple and ready in a little over an hour. Using fresh Herbs as opposed to dried ones gives better flavours, and means that the flavours are a bit more intense and the brighter colours meaning that this dish is a treat for the eyes, nose and mouth!!!

Lamb Steaks

To Serve 4
12 Sprigs of Fresh Mixed Herbs, such as Oregano, Parsley, Rosemary
3 Garlic Cloves, Peeled
2tbsp Olive Oil
4 Lamb Steaks, each weighing around 175g
225g Onion, Peeled and finely Chopped
400g Can of Chopped Tomatoes
30ml White Wine
1 1/2tsp Sugar
Salt and Pepper
Grated Rind of 1 Lime and 1 Lemon

1. Remove the Herbs from the stalks, and place into a food processor with two of the Garlic Cloves, and blend until roughly chopped.
2. Heat the Oil in a flameproof Casserole dish, that has a tight-fitting lid. Brown the Lamb Steaks off, and remove from the pan, and place to one side, before adding the Onions and sauté them until they begin to brown, before adding the Tomaotes, White Wine and Sugar.
3. Simmer the mixture for three or four minutes, until it begins to reduce down, then stir in the Herb mixture, and season to taste.
4. Place the Lamb Steaks back in the pan, and bring the mixture to the boil. Cover with the lid, and bake for about forty minutes at 170C – the Lamb should be tender when cooked
5. When the Lamb is finished cooking, crush the final Garlic Clove, and mix with the Grated Rind of the Lemon and Lime, sprinkle over the steaks, and cook for ten more minutes.

Photo Courtesy of: VirtualErn

Lemon Pudding Cake

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This cake is quite easy to make. It is a perfect snack for kids or you can serve it to guests with coffee or tea.  You can also keep it in the refrigerator for a day or two. This makes the texture of the bread similar to a pound cake.

Ingredients:

2 tablespoons butter

1/2 cup granulated sugar

2 eggs, room temperature, separated

3 tablespoons all-purpose flour

1 3/4 cups milk

1/4 cup lemon juice (about 2 lemons)

1 tablespoon grated lemon peel

1 lemon, sliced

Pre heat the oven to 350°F.

Grease and flour an 8-inch square baking pan.

In a large mixing bowl, whisk the butter with sugar until it turns light. Beat in egg yolks until well blended then stir in flour. Add milk, lemon juice, and lemon peel. Beat the mixture slowly until it becomes thick.

In a separate bowl, beat egg whites until soft peaks form.  Make sure that the beater is clean. Using beaters with remnants of previous mixtures can cause difficulty in beating the egg whites. This results to stiff mixtures. If this happens, egg whites will be a little more difficult to fold into the thin batter.

Gently fold small proportions of the egg white mixture into the pudding batter. Mix well.

Pour lemon pudding cake batter into the greased baking pan. Spread batter evenly. Set the baking pan in a larger pan. Pour boiling water into the outer pan until it reaches about an inch of the inner pan. Bake for about 45 minutes, or until golden brown.

Allow to stand for about 15 minutes before serving. Sprinkle with sifted confectioners’ sugar or with whipped topping. Garnish with lemon slices.

Photo Courtesy Of: Ted Drake

Lemon Chicken

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Lemon ChickenSweet, Sticky and so tasty, this delicacy is a personal favourite when I’m out in a restaurant, and it’s the closest thing I’ve found whilst cooking at home.

The chunks of lemon in the dish soften very nicely, and add a delicious extra texture to surprise your taste buds. Try to de-seed the chunks of lemon, or at least make sure that you have picked them out of the mixture.

To Serve 4

800g Boneless Chicken, cut into bite size chunks

½ Chicken Stock Cube, in 2 cups of hot water

1/3 Dry Sherry or Dry White Wine

2tbsp Oyster Sauce

4tbsp Hoisin Sauce

1tbsp Soy Sauce

1tbsp Sugar

1 Lemon, with the peel cut into strips

1 small Lemon, cut into round pieces

1/3 cup Flour

1/3 cup Corn Flour

Plenty of Oil for Frying

2tbsp Lemon Juice

2tbsp Corn Flour

2 Egg Yolks

2tbsp Dry Sherry or Dry White Wine

1tsp Salt

1.       In a bowl, dissolve 2 tablespoons of the Corn Flour, with 2tablespoons of water. Mix in the Egg Yolks, 2 tablespoons of Dry Sherry (or White Wine), and teaspoon of Salt.

2.       Add the Chicken, and make sure it’s well covered, put to one side, cover and refrigerate for an hour.

3.       In a medium sized pan, place the Chicken stock, Sherry, Oyster Sauce, Hoisin Sauce, Soy Sauce and the Lemon Peel, then allow to boil. Turn down to the lowest heat, then leave to simmer uncovered for ten minutes.

4.       Add the lemon slices and continue to simmer for five more minutes, and then remove from the heat.

5.       In a bag, mix the third cup of Corn Flour with the third cup of Flour, and mix well. Remove the chicken from the marinade, and shake well, making sure the chunks are completely covered.

6.       Heat plenty of oil and fry half the Chicken, and fry for a minute. Lower the heat and continue cooking for another minute. Remove from the oil, and place on Kitchen paper to remove any excess oil.

7.       Do the same for the other half of the Chicken.

8.       Mix a small amount of Corn Flour in with the lemon Juice, and serve as a sauce.

Photo Courtesy of: Avlxyz

Classic Paella

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This traditional Spanish dish is such a favourite, that there are many variations on it, but this recipe is for the original version.

Serve it outdoors, with a rich Red wine, bread and Garlic Mayonnaise.

1kg Chicken Thighs

4tsp smoked Paprika

3tbsp Olive Oil

225g Chorizo, Diced

1 Large Onion, Chopped

4 Garlic Cloves, Crushed

3 Pinches of Saffron

450g Vine-Ripened Tomatoes

400g Spanish Paella Rice

1.2litres Chicken Stock, Hot

100g Broad Beans

155g Green Beans, halved

20 live Mussels, cleaned

2550g Raw King Prawns

1.       Pre-heat the oven to 190 C/ Gas Mark 5.

2.       Cut any excess fat or skin from the Chicken Thighs, and dust with the Paprika. Lay in a roasting tin, and cook skin side up for thirty minutes – until cooked and the skin is brown.

3.       Heat 1tbsp Olive Oil in a large pan or Wok, and cook the Chorizo until golden. Remove this from the pan, and add the rest of the oil.

4.       Cook the Onion, Garlic, Tomatoes and Saffron for five minutes, stirring well throughout.

5.       Add the Chicken and it’s juices, the Chorizo and stir in the Rice, plus three quarters of the Chicken Stock, and cook until bubbling away.

6.       Lower the heat, cover and simmer gently for fifteen minutes, before adding the beans and cooking for a further five minutes.

7.       Add the Sea Food to the pan, along with the remaining stock. Cook for between ten and twelve minutes, until the rice is tender, the mussels have opened and the prawns are a rich Pink colour.

Serve with Bread and the Garlic Mayonnaise.

Photo Courtesy of Avlxyz

Herb Dip

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A great accompaniment for many fish dishes – try with some Jumbo King Prawns to dip for an extremely succulent taste, and mix of textures.

To Serve 4

100ml Crème Fraiche
Dill
Juice and Zest of 1 Lemon
2cm Cucumber

1. Finely chop the Dill, so that there are pieces which are no longer than three or four millimetres.

2. Finely chop the Cucmber into similar sized pieces. You may actually find it easier to use a Grater for this, but be careful with fingers and thumbs.

3. Slowly add the Lemon Zest, Dill and Cucumber to the Crème Fraiche, stirring all the time to make sure it’s mixed thoroughly.

4. Add the Lemon Juice and mix well again before serving.

Photo Courtesy of Norwich Nuts

Zesty Salmon Pasta

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A nice fresh meal, very easy to make, and easy to make more to your tastes – add different herbs, or add cheese and pepper.

To Serve 4:
– 300g Pasta
– 200g Salmon
– Juice and Rind of 2 Lemons

1. Rub the Salmon with the juice and rind of the lemon
2. Put the Salmon aside to marinade, and cook the pasta
3. When the pasta is nearly finished, heat another pan up and add the Salmon with the Lemon
4. Cook the Salmon for 2 or 3 minutes, making sure it breaks up into smaller pieces
5. Add the pasta, and cook for a further 2 or 3 minutes, mixing in well together
6. Serve still warm

Serve with Garlic Bread, or as a dish on its own

Photo courtesy of: Let Ideas Compete

Pink Zinger Smoothie

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A nice zing to this smoothy, great for giving that energy boost that you occasionally need!

Citrus Fruits

Serves 2
1 pink grapefruit
1 orange
½ lemon
½ lime

1. Peel the fruit, leaving on the white pith (the stringy stuff under the skin, above the fleshy fruit)
2. Blend together, and serve!!

Lemon Meringue Pie

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Mouth-wateringly good, soft, light and not too filling. Great served warm with cream, or cool on it’s own.

Lemon Meringue Pie, courtesy of Kasia (Flickr)

To serve 4:

For the Pastry
– 150g plain flour, plus extra for dusting
– 85g butter, cut into small pieces, plus extra for greasing the pan
– 35g icing sugar, sifted
– Finely grated rind of ½ lemon
– ½ egg yolk, beaten
– 1 ½ tbsp of milk

For the Filling
– 3 tbsp cornflour
– 300ml water
– Juice and grated rind of 2 lemons
– 175g caster sugar
– 2 separated eggs

1. Sift the flour into a bowl, and mix in the butter with your fingertips, until the mixture looks like fine breadcrumbs. Mix in the remaining pastry ingredients and knead briefly on a lightly floured surface, before leaving to rest for 30minutes

2. Heat the oven to 180 C/350 F/ Gas Mark 4, and grease a 20cm pie dish with some butter. Roll the pastry out to 5mm thick, and line the base and sides of the dish. Prick with a fork, line with baking paper and baking beans. Bake for 15minutes then remove from the oven, taking out the paper and baking beans. Reduce the heat to 150 C/300 F/ Gas Mark 2.

3. For the filling, mix the cornflour with some of the water. Pour the rest of the water into a saucepan, and stir in the lemon juice, rind and paste before bringing to the boil, constantly stirring the mixture. Cook for 2 minutes, then lower the heat. Add 5 tablespoons of the sugar, egg yolks and pour into the pastry case.

4. Whisk the eggs in a clean, dry, grease-free bowl until stiff. Add in the rest of the sugar, and spread over the pie. Bake for 40 more minutes, before removing from the heat, allowing to cool and serve.

Real Lemonade

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5c for a glass? Anyone? No? Okay, try making some of this lovely classic yourself to drink on a warm evening

Bowl full of Lemons

For 6 glasses:
– Juice and zest of 6 whole lemons (or, if you want a sharper taste, more lemons)
– 150g sugar
– 1.2 litres cold water

1. Mix the juice, zest and sugar in a jug, and mix until dissolved.

2. Pour water in, and place in the fridge for at least 2 hours to allow the flavours to mix and properly chill. Try with carbonated water for a fizzier drink.

3. Serve – either over ice, on it’s own, or with a bit of fresh mint.