Tag Archives: lemons

Strawberry-lemon sorbet

13 May

Strawberry-lemon sorbet

Eating well is important to me, and I’m happy to make time to cook our meals from scratch. But whatever I make, the final dish has to justify the investment of time and money.

Chocolate babka? Absolutely worth the (not inconsiderable) effort.

A salad I recently made that had me individually grilling a heap of mandolined courgette slices for half an hour while the shrieking smoke alarm provided a sound track that matched my ever-darkening mood? Not so much…

Strawberry-lemon sorbet scores off the charts on the effort to result ratio. Five minutes’ work for a hot-pink, ice-cold, sweet-tart sorbet you’d be happy to eat any day of the year.

And there’s something about blitzing up the whole lemon that is deeply satisfying to me. Continue reading

Spaghetti al limone

27 Apr

Simple enough to have on the table in fifteen minutes, fancy enough to serve to guests – spaghetti al limone is a great recipe to have up your sleeve.

Like most dishes with few ingredients, quality makes a difference here  – use the good olive oil, and a nice piece of Parmesan.

Having made spaghetti al limone regularly for twenty years now, my version has evolved somewhat from the original River Café recipe, and uses considerably less olive oil and cheese.

Continue reading

Lemon meringue pie

24 Nov

Lemon meringue pie

Next on my belated list of Great British Bake-off signature bakes is a classic lemon meringue pie.

Where I grew up, most restaurants (at least the kind my family ate in), had at least three types of pie on offer.

Apple, cherry, blueberry, pumpkin, raisin, bumbleberry, saskatoon, rhubarb, pecan, peach… I’d happily order any of them, but if lemon meringue pie was on the menu, they wouldn’t get a look in.

After reviewing several recipes, I settled on this one from The Great British Book of Baking, which was published to accompany the first series of the Great British Bake-Off.

Sweet shortcrust pastry, a tangy lemon filling you could stand a fork in, and pillowy French meringue – it looked and tasted like the lemon meringue pie of my childhood. Works for me.

Continue reading

Tabbouleh

22 Oct

tabbouleh

“I’m sorry I called you worthy, tabbouleh, I was just infatuated with kisir…”

Now that I’m working more hours at the office, tabbouleh is becoming a weekly staple around here. I’ve been putting it in packed lunches with olives, cucumber slices and maybe a piece of feta on the side.

It’s also featuring in serve-yourself, mezze-style dinners on evenings where conflicting schedules prevent us sitting down together for a family meal.

Measurements aren’t that important with tabbouleh – I like mine to have roughly equal amounts of bulghur wheat and chopped herbs, but have eaten versions that were 90% herbs – find a balance that works for you.

Avoid the possibility of worthiness by seasoning generously (and seasoning again to brighten it up before serving if made in advance.)

Continue reading

Lemon bread

25 Apr

Lemon bread

What I now recognise to be a mighty close cousin of the British classic lemon drizzle cake, went by the more modest name of lemon bread round ours.

Christmas baking aside, lemon bread was my hands-down favourite out of everything mum baked. I particularly adored the way the lemon syrup crystallised on the crust before seeping down to creating that thin layer of sticky citrusy goodness. Continue reading

Lemon mint

11 Apr

Lemon mint

We spent Easter in Bahrain visiting friends, where we were introduced to a drink called lemon mint. One glass and we were hooked, ordering it at every opportunity.

Lemon juice and fragrant mint are blended with ice to make a lovely, refreshing pick-me-up. The key is not to over-sweeten the mix – add just enough sugar to take the edge off the lemon’s sharpness. Continue reading

Seville orange marmalade

26 Jan

Marmalade

January can feel long and bleak and dreary. But the arrival of Seville oranges in the shops is a little spot of sunshine because it means I can make this year’s batch of marmalade.

Homemade marmalade on toast with a hot cup of tea takes some beating. Quintessentially British, both marmalade and tea are symbols of Britain’s colonial past – one through trade with Spain and the other due to colonising India. The history of the empire casts a long shadow over British cuisine – and we all eat better for it…

Continue reading