Lemons are one of my favourite fruits, I use them almost every day; they are an indispensable part of my cooking. I just love having a large bowl of lemons decoratively gracing my kitchen bench. There is always a refreshing squeeze of lemon in my water glass; lemon juice is also very rich in anti-scorbutic [...]
This is a simple, rich and delicious sauce to accompany a variety of fish dishes as well as scallops, prawns, chicken, pork, and vegetables too. Like the classic wine butter sauces, it is less stable than the classic emulsion sauces because no eggs are used. This lemon butter sauce is simply a reduction of [...]
These treasures have a crisp, sugar-dusted exterior, with a chewy, lemony-marzipan centre. Traditionally made with almonds, honey, and lemons for that quintessential Italian citrus goodness, these biscuits go perfectly with a chilled glass of the other island specialty, limoncello. Makes 30-35 cookies Ingredients: 2 egg whites, room temperature 1 pinch salt [...]
When lemons are plentiful it is a good time for making limoncello, the delicious, refreshing, lemon Italian liqueur that is so popular on the Amalfi Coast and the Cinque Terre. Serve it on ice, sip it, and be transported to summer in Italy. My Limoncello recipe is drawn from my collection of various Italian [...]
Italians enjoy citrus cakes at breakfast time and so we always have one freshly baked for our arrival morning tea in the Italianicious Cooking classes at Cooking on the Bay. For some time now, this has been one of our favourites. It is a very light and fresh cake, one which may be made [...]
In recipes, it is best to state lemon juice quantities in millilitres, rather than simply say the juice of a lemon. Often it is essential to be precise in the quantities one uses. When a recipe calls for the juice of a lemon, it always raises the question, how much is that? Over the years, [...]
These treasures have a crisp, sugar dusted exterior, with a chewy, lemony-marzipan centre. Traditionally they are made with almonds, honey and lemons for that quintessential Italian citrus goodness. They go perfectly in dessert trio with a vanilla bean pannacotta and a chilled glass, of the other island specialty, limoncello. Makes 30-35 macaroons 2 egg whites, [...]
Yesterday, at Kureelpa, it was 38°C, with high humidity, until about 8.30pm, when a cool wind blew and the temperature fell. We had dinner guests and so I had spent the day in the very hot kitchen rather than the pool. I had planned my menu without factoring in the heat! One of the desserts [...]
Preserved lemons have an interesting picante, mellowy, sour and yet sweet flavour. For some people, they are an acquired taste. There are a few different methods to preserve lemons. These are two, I use. I have also included the Greek method for you to try as well. See which one you prefer. Preserved Lemons Cut [...]
To prepare the lemons If the lemons are waxed, scrub them well in hot water. To make them as juicy as possible, warm them in the microwave for one minute on medium. Cut lemons into quarters, but not right through stopping 1 cm from the bottom. Place two tablespoons of rock salt into the bottom [...]
