Entries in lemon (63)

Saturday
Aug302014

lemon basil pizza

when i read about this lemon and basil pizza i knew i had to make it. i love using lemon in both sweet and savoury dishes and really enjoy the range of flavours you can create by using the whole fruit – this spicy chicken and pepper pasta is an old favourite, which is made really special by the addition of thin slices of lemon; i also like roasting chunks of lemon with vegetables or meat, so that the edges can caramelise and add an extra layer of flavour.

so, lemon and basil pizza… aka pizza sorrentina from kesté pizza & vino in new york's west village. a combination of smoked mozzarella, fresh basil and lemon slices.

i added some chopped garlic on top of my dough and then used a mix of fresh and smoked mozzarella. basil leaves added before and after cooking plus a scattering of finely sliced lemon pieces before it went in the oven.

the result was delicious – very simple, reminiscent of a cheesy garlic bread (maybe the garlic wasn’t the best idea) but with little hits of lemon or basil to punch through the richness. i will definitely be making this again, perhaps with chilli flakes instead of garlic. i think finely chopped fresh rosemary or sage would also be worth experimenting with. any other ideas?

Monday
Aug182014

courgette carbonara

 

courgettes are wonderfully versatile and during summer i always have some in – i love finding new things to do with them and while i have lots of recipes pairing them with pasta use of them in ribbon form is quite different. so pretty too.

the starting point was felicity cloake’s courgette carbonara recipe but i have tweaked things a bit. i found her recipe too rich and creamy, so reduced the cheese content while upping the lemon flavour and adding a pinch of chilli flakes.

if you feel like tweaking further, the only thing i’d say is to keep the red onion in – i did a batch without and it was definitely not as good as when it is added. extra vegetable content too.

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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.