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lemon
The lemon (Citrus limon) is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China.The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.
Recipe
Ingredients
2 cups plain flour (sifted)
1 and 1/2 cups sugar
2 tsp baking powder
1/2 tsp salt
340gms Greek style yoghurt
3/4 cup vegetable oil
Grated zest of 2 lemons
Juice of 1 lemon
2 eggs
Icing powder to dust
Method
In a large bowl combine flour, sugar, baking powder, and salt.
In...
Lemons were on sale this week. 2 bucks a bag. I made up some preserved lemons. Lemons, Kosher salt, peppercorns, bay leaves and a cinnamon stick. See you in a month. Looking forward to using the tagine..
I used my large cast iron skillet to sear and roast tarragon-seasoned and marinated chicken thighs, and then cooked my root vegetables in the same pan so as to absorb the yummy juices from the chicken while cooking. If you don't have a big enough cast iron skillet, you might end up having to...
This is a versatile sauce that goes especially well with fish, chicken, and eggs. It was quite simple to prepare and only took me about 20 minutes from start to finish.
Ingredients:
2 tbsp butter
1/2 shallot, slivered
The juice of 1/2 lemon, plus zest
1/4 cup white wine (I used sauvignon blanc)...
As a lighter alternative to traditional lemon cake made with butter, this cake really hits the sweet spot.
For a 25 cm cake ( round ) tin, you need:
250 grams of Turkish ( or Greek ) yoghurt, at least 10% fat
4 medium eggs
225 g self raising flour
225 g caster sugar
1 big unwaxed lemon
Vanilla...
I marking this up as a retro recipe for a reason.
It apparently comes from an old Italian cookbook (Pellegrino Artusi, Science in the Kitchen and the Art of Eating Well (1891)) and at first I was kind of surprised by it but the more I looked online the more I found mashed potato in a limited...
USS Richmond Punch
Makes about 20 servings
Ingredients
6 lemons
1 1/2 cups superfine sugar
2 cups strong-brewed black tea (2 teabags brewed in 16 ounces water)
2 cups dark Jamaican rum (such as Smith & Cross or Myers’)
2 cups V.S. or V.S.O.P.-grade cognac
2 cups Graham’s Six Grapes ruby port
4...
Philadelphia Fish House Punch
Makes about 18 servings
Ingredients
1 cup sugar
4 lemons, peeled and peels reserved
4 cups black tea (or water)
1 cup lemon juice
4 cups rum, Jamaican
2 cups cognac
1/2 cup peach brandy
Garnish: lemon wheels and freshly grated nutmeg
Directions
In a large bowl...
I have some lemon juice and a recipe wants the zest of one lemon. How much lemon juice should I use instead of the zest? Let me know if this question should be in a different forum.
One Pot Lemon Herb Chicken With Rice Pilaf
This quick and easy "One Pot Lemon Herb Chicken With Rice Pilaf" is cooked in chicken broth with herbs, broccoli, carrots and sweet onions. Not to mention, it has a delicious fresh lemon taste from the freshly cut lemon infused into the chicken and...
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