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Entries in lemon (68)


elderflower collins

we’ve been having amazing weather in frankfurt – it’s been hot and sunny for months. mostly i’m to be found glugging endless glasses of water and trying to keep cool, but if you fancy an alcoholic option instead, this is delicious. the downside is that it doesn’t taste particularly alcoholic, so is very easy to drink. i think it would be a great choice for a summer party and could easily be scaled up and served in jugs.

for each drink, squeeze two lemon wedges into a tall glass, then discard the spent wedges. add a handful of ice cubes and pour in 50ml gin and 15ml elderflower cordial (or liqueur). top with limonata (we’ve been using san pellegrino). garnish with 1 lemon slice and 1 mint sprig and serve.


a new trick

adding a slice or two of lemon when you are making a tomato sauce is something i picked up from honey & co’s food from the middle east. it is part of their recipe for vegetarian moussaka and it, plus the cinnamon stick that was also used in the sauce recipe, gave the tomato sauce the most amazingly delicious smell when it was cooking.

so, when i was making a tomato sauce last night for eating with pasta, i decided to try it again, this time without the cinnamon. most of the centre of the piece of the lemon disappears into the sauce and i removed the outer circle of pith and peel (you can eat this, if you’re so inclined or even finely chop it and stir it back in).

the lemon gave the sauce a hint of freshness that balanced the rest of the flavours – garlic, chilli and a mix of fresh and tinned tomatoes – really nicely; it’s more subtle than adding herbs. i will definitely be using this trick again – i think it would work really well in a tomato sauce for a light summery lasagne or for serving with herb-and-lemon-zest-flecked meatballs.


fennel and asparagus salad with toasted hazelnuts

we’re on holiday at the moment and this was a “use up what’s in the fridge” meal just before we left. one large bulb of fennel was roasted with strips of lemon zest and fennel seeds (follow the link for full details). i tossed this with some just-cooked asparagus and added drizzles of white balsamic vinegar and olive oil plus a couple of handfuls of rocket leaves and some chopped mint. final bits were some buffalo mozzarella and toasted hazelnuts. we ate this with crusty bread.


fish yassa

this is a quirky dish but delicious nonetheless. it was inspired by a senegalese dish and was developed as a result of wanting to recreate a much-loved restaurant dish - i’ve not eaten at the restaurant, nor eaten senegalese food but it is something i enjoyed and am keen to make again.

the quirkiness is because of the lemon juice, cider vinegar and mustard marinade, which is oomphed up with plenty of black pepper plus chilli and coriander seeds. in the recipe this is used with the fish and sliced onions but in reality it was mostly the onions i marinated, not wanting to  risk affecting the fish’s texture too much – i did top the fish with marinade-coated onions but didn’t push it down into the liquid.

the fish is fried briefly, set aside and then the onions are cooked and allowed to brown. add the marinade and cubed potatoes and let the mix simmer away until it is ready. the fish is then added at the end to warm through and then it is served.

there’s no final garnish but it really isn’t needed - the flavour is complex and delicious. it was nice to have potatoes for a change and to treat them as something special in their own right.

i don’t agree with the serving suggestion of rice, quinoa or another grain – we didn’t have anything which was fine or if i was feeling in need if vegetables, i think something like wilted spinach would be perfect. i think fennel would also work well, cooked in the same way that the potatoes are.

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spaghetti with garlicky breadcrumbs and anchovies


oh my, this is such a delicious plate of umami flavours. spaghetti dressed with a carbonara-inspired sauce of egg yolk, asian fish sauce and chilli sauce is mixed with crispy breadcrumbs that have been fried with plenty of garlic, anchovies and chilli flakes. add lots of black pepper, some parsley and a squeeze of lemon juice for freshness plus a drizzle of some grassy olive oil. demolish the pile of pasta and then lick your plate clean.

the original recipe is here, below is my adapted version for 1 person. next, i'd like to do a version with rosemary instead of parsley, although i'll add this to the breadcrumbs when they are toasting.

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