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Entries in lemon (61)

Saturday
Jul052014

raspberry, lemon and yoghurt cake

 

lemon and raspberry are flavours that work together to create a wonderfully fragrant summer deliciousness, which this cake exploits to the max. the lemon cake, with a hint of vanilla, is studded with soft red fruit and topped with a lemon icing, into which more raspberries have been stirred, so they streak it with their scarlet juices.

i ate this warm out of the oven, and again chilled by the fridge later in the day. either way it was perfect and so nice to share with new friends.

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Wednesday
Apr162014

avocado spaghetti

this was a wonderfully quick and easy lunch, which i tried after hearing friends rave about the flavour combination.

there are various recipes online but you don’t really need one – i used one small avocado, mashed with some lemon juice (just less than ½ a lemon’s worth), olive oil (about a teaspoon), a dash of chilli sauce (i used tabasco), grated garlic (1 small clove, raw) plus salt and pepper. this was mixed with cooked spaghetti and garnished with some toasted pine nuts, lemon zest and more black pepper. i also added a sprinkling of some finely grated hard cheese.

the flavour of the avocado is enhanced by the warmth of the pasta and obviously creates a wonderfully creamy sauce. the only trick is making sure your avocado is ripe enough.

Friday
Apr042014

white asparagus

it’s asparagus season at the moment and in frankfurt that means white asparagus – little stalls selling “spargel” have been popping up around the city.

in the uk white asparagus has a much lower profile than its green cousin but given the local passion for white, and the fact that i’ve not seen a peep of the green stuff, i’m getting stuck in. i’ve only cooked it once before and that was simply, just boiling it for a few minutes, and serving it to accompany a tomato and lentil salad.

this time i decided to draw inspiration from anna hansens’s roasted fennel with lemon, which i’be made every which way, and roasted it for c40 minutes along with some fennel and following the usual recipe. actually, i made a few tweaks - instead of using halloumi i crumbled a pack of feta over the roasting vegetables for the final ten minutes which created a lovely creamy sauce. fresh basil and potato gnocchi were the finishing touches in a lovely fresh and springlike meal.  

Tuesday
Nov192013

lemon, fennel and halloumi

i continue to be smitten by anna hansen’s lemon, fennel and halloumi combination, which she serves as a bruschetta and which i’ve been adapting in various ways – potatoes in place of the bread, pasta and fresh ricotta plus plenty of basil and now a straight swap of pasta for bread.

this is a real favourite at the moment - recently i’ve made it a couple of times in as many weeks and already have my eye to a third time.

the adaptations are simple – i cut the fennel into slightly smaller pieces but then roast this, on a sheet of greaseproof paper and under foil, with the sliced lemon zest, lemon juice, fennel seeds, olive oil and ground pepper plus cubes of halloumi (i don’t bother soaking these overnight beforehand, as the original recipe calls for, as the textural difference is minimal). after 15 minutes at 180c the foil is removed and everything returned for another 10-15 minutes to allow the cheese and fennel to develop slightly crispy/caramelised edges.

to pull the dish together i toss the cooked pasta (make sure you put this on so it’s ready about the same time as the fennel and cheese - i ended up with overly-toasted cheese when i got distracted and started the pasta late) with a little cream or soft cheese, just to moisten everything, before adding the fennel and halloumi mix. sometimes i add a handful of peas or bread beans as well and the garnish of crispy capers is well worth making the effort for.

parmesan when serving adds extra richness although you won’t really need it – the melting creaminess of the halloumi, with the ever-magical combination of lemon and fennel should be enough to win you over.

Wednesday
Sep182013

almost mitch martini

when i’m thinking about the ingredients that are almost guaranteed to make a cocktail taste delicious, apricot brand is right up at the top of my list, as is fresh passion fruit. this take on a mitch martini (which uses peach liqueur in place of the apricot brandy and passion fruit syrup instead of the fresh fruit) ticks both boxes and is very lovely as a result.

shake, with ice, 1 ½ shot vodka, 1 ½ shot pressed/cloudy apple juice, the flesh of ½ a ripe passion fruit, ¼ shot of apricot brandy and ½ shot of lemon juice. strain into a martini glass and garnish with a twist of lemon zest.