A Very Lemony Post
- 1 TBS finely grated lemon zest plus
- 2 tsp finely grated lemon zest
- 1 cup freshly squeezed lemon juice (240ml)
- 1 1/3 cups sugar (55g)
- 4 large gree range eggs
- ¾ cup (180g) unsalted sweet butter, plus
- 2 TBS unsalted butter, cut into pieces
- Whisk the zest, lemon juice, sugar, eggs and a pinch of salt together in a medium sized, heavy bottomed saucepan.
- Add the butter all at once and cook over moderately low heat, whisking constantly. Cook only until the curd is thick enough to hold the marks of the whisk when you pass it through and the first bubbles appear on it’s surface. This will take from ten to fifteen minutes.
- Immediately pour the curd through a fine meshed sieve into a bowl. Cover the surface with plastic wrap, pressing the plastic wrap directly onto it so that a skin doesn’t form. Chill, covered in the fridge until you are ready to use it. This keeps, covered and refrigerated for at least one week.
Little Ginger Lemon Cakes
- 1 cup of double cream (240ml)
- ¼ cup of lemon curd (2 heaped dessertspoons)
- 1 package of thin crisp ginger biscuits, such as Anna’s (my personal favourite)
- Powdered sugar for garnish
- Whisk the double cream until it holds soft peaks and then gently fold in the lemon curd.
- Place one ginger biscuit on each of four plates. Spread with some of the whipped cream and lemon mixture. Top with another ginger biscuit and repeat at least 2 more times. Dust the tops with powdered sugar and serve.
- ½ cup sunflower or canola oil (120ml)
- 1 cup sugar (caster* or granulated) (190g)
- ½ tsp salt
- 3 TBS mild molasses (or equal parts of golden syrup and dark treacle)
- 1 large egg
- 2 cups plain flour (280g)
- ½ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp freshly ground nutmeg
- 1 tsp baking soda
- 1 cup fresh or frozen blueberries
- 1 cup buttermilk (240ml)
- 2 TBS Demerara sugar for sprinkling on top
- Pre-heat the oven to 180*C/350*Cgas mark 4. Lightly grease and flour a deep 9 inch cake tin and set aside.
- Beat together the oil, 1 cup of sugar, salt and molasses with an electric mixer. Beat in the egg, mixing it in well.
- Sift together the flour, spices, and baking soda. Remove 2 TBS of the mixture and dredge the berries in this.
- Add the remaining flour to the beaten mixture, alternately with the buttermilk, beating well after each addition. Fold in the blueberries and remaining flour.
- Spread in the prepared pan. Smooth the top and sprinkle the Demerara sugar evenly over top.
- Bake for approximately 50 to 60 minutes, or until well risen and the top springs back when gently touched with your fingertips. a toothpick inserted in the centre should come out fairly clean.
- Set on a rack to cool. Cut into wedges to serve, either warm with butter of with some whipped cream on top. OR you can do like I do and split the slices in half and dollop some lovely lemon curd in the middle and then put them back together.
- 1 1/2 lemons scrubbed and dried (I used un-waxed)
- 1 1/2 cups sugar (285g)
- 1 large free range egg, at room temperature
- 2 large free range egg yolks, at room temperature
- 1 1/2 TBS cornstarch (corn flour)
- 1/2 cup heavy cream (120ml)
- 1/2 stick (4 TBS) melted unsalted butter, cooled
- 1 9-inch tart shell, partially baked and cooled
- Whipped cream, creme fraiche for topping (optional)
- icing sugar for dusting (optional)
- Centre a rack in the oven and pre-heat the oven to 160*C/325*F/gas mark 3. Place the partially baked tart shell onto a baking sheet lined with parchment paper. Set aside.
- Grate the zest from your lemons. Slice the whole lemon in half. Remove the seeds from all the lemon halves. Taking a sharp knife peel away all the white pith. (this is the bitter part) Cut the lemon halves into small bits. Put it all, the zest, the lemon flesh, and any juice into your blender along with the sugar. Pulse and blend until you have a smooth mixture. Add the remaining filling ingredients and pulse and blend until you have a smooth homogenous mixture. Remove the blender jug and rap it down on the counter a few times to work out any air bubbles and then pour it into the partially baked crust.
- Transfer the baking sheet to the oven and bake for 20 minutes. Increase the oven temperature to 180*C/350*F and bake for an additional 25 to 30 minutes. (Dorie says not to worry if the filling begins to bubble up or bubble over the edge of the crust.) It is done when it is set, but a bit shaky in the centre. There should be a slight sugar crust over top.
- Remove from the oven and allow to cool to room temperature. Serve with some cream, creme fraiche and a dusting of icing sugar.
Raspberry Lemon Bars
- 1 cup unsalted butter, softened (240g)
- 2 cups plain flour (280g)
- 1/2 cup icing sugar, sifted (65g)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp freshly grated lemon zest
- 6 large free range eggs
- 2 cups caster sugar (380g)
- 1/2 cup freshly squeezed lemon juice (120ml)
- 1/4 tsp lemon extract (optional but a nice addition)
- 3/4 tsp baking powder
- 4 tsp plain flour
- raspberry preserves
- icing sugar to dust
- Pre-heat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch square non stick baking pan or spray it with some nonstick cooking spray and set it aside. (I like to line with baking paper as well, leaving an overhang so that I can lift it out once completely cooled.
- Combine all the ingredients for the crust in a medium sized bowl and stir with a wooden spoon until a soft dough forms. Spread this mixture evenly in the prepared pan, leveling out with your fingers if need be. Chill for 10 minutes.
- Bake in the heated oven for 15 minutes, then remove from the oven and allow it to cool for another 15 minutes in the pan.
- While it is cooling combine all the ingredients for the lemon topping in a bowl and whisk well with a wire whisk until blended.
- Spread the raspberry preserves evenly over top of the baked crust, and then pour the lemon filling over top.
- Place back in the oven and bake for 20 to 25 minutes. Lower the oven temperature to 160*C/325*F/gas mark 3 and bake for 20 to 25 minutes longer, or until the filling is set and lightly browned on top.
- Remove from the oven and set the pan on a wire rack and let cool completely. Place in the refrigerator for at least 1 1/2 hours before cutting into squares. Dust with icing sugar just before serving.
- 1/2 cup butter at room temperature (120g)
- 3 ounces of cream cheese
- 1 TBS grated fresh lemon zest
- 2/3 cup sugar (127g)
- 2 large free range eggs
- 7/8 cup flour (123g)
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/2 tsp lemon extract
- 1/2 cup lemon curd to fill
- 2 TBS butter
- 3 ounces cream cheese
- 1 1/2 cups sifted icing sugar (195g)
- 1 tsp grated lemon zest
- 1/4 tsp lemon extract
- Pre-heat the oven to 160*C/325*F/ gas mark 3. Line a 12 cup muffin tin with paper cupcake liners. Set aside.
- Cream together the butter and cream cheese. Beat in the sugar and lemon zest until light and fluffy. Beat in the eggs, one at a time, incorporating each one fully before adding the next.
- Sift together the flour, baking soda and salt. Add gradually to the creamed mixture, beating on low speed until just combined. Divide the resulting batter equally amongst the muffin cups.
- Bake for 20 to 25 minutes, or until they are lightly browned and firm to the touch. Remove from the oven and let cool completely, removing them from the pan, and placing them on a wire rack.
- When they are completely cooled, make a little hole in the top of each and down into the centre. Fill each hole with about a tsp of lemon curd.
- Beat all the frosting ingredients together until light and fluffy and smooth. Spread frosting evenly over each cupcake to cover the hole you made. Decorate as you wish and serve.
Lemon & Poppyseed Bundt Cake
- 1 pkg (2-layer size) lemon cake mix
- 1 pkg(3 oz.)Lemon flavor powdered Gelatin dessert (4 serving size)
- 1 1/4 cups water (300ml)
- 1/2 cup oil (120ml)
- 4 large free range eggs
- 4 TBS poppy seed
- 1/2 cup Cream Cheese (120g)
- 2 TBS butter, softened
- 1 cup icing sugar, sifted (130g)
- 2 TBS shredded zest and 1 TBS juice from 1 lemon, divided
- Preheat the oven to 180*C/350*F/gas mark 4. Butter a 12 cup fluted tube pan of 10 inch tube pan very well. Dust lightly with flour. Set aside.
- Place the cake mix, gelatin, oil, water and eggs into a large bowl. Beat with an electric mixer until well blended. Stir in poppy seed. Pour the mixture into the prepared pan.
- Bake for 50 minutes to 1 hour or until a toothpick inserted near center comes out clean. Allow to cool in the pan for 30 minutes. Loosen the cake from the sides of the pan with knife. Invert cake onto wire rack and gently remove the pan. Cool cake completely before proceeding.
- Beat the cream cheese spread and butter with a mixer, using clean beaters, on low speed until well blended. Gradually beat in the sugar and lemon juice. Spread this mixture over top of the cake. Garnish withthe lemon peel. Cut into slices to serve.
Lemon & BLueberry Drop Scones
- 2 cups flour (280g)
- 1/3 cup sugar (65g)
- 2 tsp baking powder
- 1 tsp grated lemon zest
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (8 ounces) lemon yoghurt (245g)
- 1 large free range egg
- 1/4 cup butter melted (60g)
- 1 cup of fresh or frozen blueberries (99g)
- 1/2 cup icing sugar, sifted (65g)
- 1 TBS fresh lemon juice
- 1/2 tsp grated lemon zest
- Preheat the oven to 400*C/200*F/ Gas mark 6. Line a large baking sheet with parchment paper. Set aside.
- Whisk together the flour, sugar, baking powder, lemon zest, baking soda and salt in a large bowl. Beat together the yoghurt, egg and butter. Add all at once to the dry ingredients. Stir to moisten evenly without over mixing. Fold in the berries.
- Drop by heaped tablespoonfuls onto the prepared baking sheet, leaving 2 inches of space in between each. Bake in the preheated oven for 15 to 18 minutes, until lightly browned and well risen. Remove from the oven.
- Whisk together the glaze ingredients until smooth. Drizzle over top of the warm scones. Serve warm.
Lemon & Oregano Pork Chops
- Finely grated zest and juice of one large lemon
- 1 cup dry bread crumbs (120g)
- 2 tsp dried oregano
- salt and black pepper to taste
- 4 boneless pork loin chops
- 2 TBS sunflower oil
- 4 TBS good quality mayonnaise (I use Hellman’s)
- the juice of half a lemon
- the zest of half a lemon
- 1 tsp Dijon mustard
- freshly ground black pepper
- To make the lemon mayonnaise, mix together all the ingredients with a fork or small whisk until well incorporated and seasoning to taste with a good grinding of black pepper. Set aside and keep cool.
- Take a shallow plate and on it mix together the bread crumbs, lemon zest and oregano. Set it aside.
- Squeeze the lemon juice iinto another shallow plate and set it aside.
- Place the pork chops into a plastic bag, one at a time, and beat it with the length of your rolling pin on each side until they are half as thick as they started out. Season each one generously with some salt and pepper on each side. Working with one at a time, dip them first in the lemon juice and then into the bread crumb mixture until they are well coated.
- Heat the oil in a large frying pan over high heat and cook the pork for about 3 minutes on each side, until the crumbs are crisp and nicely browned and the pork is just cooked through.
- Serve each on a heated plate with some lemon mayonnaise. Boiled new potatoes and a simple steamed vegetable such as green beans or carrots go very well with these.
Chinese Lemon Chicken
- 2 pounds skinless chicken breasts, sliced
- 1 cup cornstarch (150g)
- 1/2 teaspoon white pepper
- 3 cups peanut or vegetable oil
- Lemon slices (optional)
- White sesame seeds (optional)
- 3 tablespoons dark soy sauce
- 1/2 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 1/2-inch piece of ginger, minced
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1/4 cup chicken stock (60ml)
- 1/4 cup sugar (45g)
- 1 teaspoon cornstarch dissolved in 1/4 cup (60ml) water
- Whisk together the soy sauce and sesame oil for the marinade. Coat the chicken with the marinade, cover and then place in the refrigerator to marinate for at least half an hour.
- Combine the cornstarch and white pepper in a shallow bowl. Remove the chicken from the marinade, allowing any excess to drip off. Roll the chicken pieces in the cornstatch mixture, shaking off any excess before frying.
- Heat the three cups of oil in a large pan, until just smoking, then add the first batch of chicken pieces and deep-fry until cooked through. This will take about 4 to 5 minutes. Remove chicken with a slotted spoon to drain on paper towels. Repeat with the rest of the chicken.
- Turn off the pan with the oil in it, removing 1 tablespoon of the oil into a medium-sized pot and heat over medium-high. (You can save the used oil for later use by allowing it to cool, then straining into an aluminum can or other container.)
- Add the garlic and ginger to the 1 tablespoon of the oil, and cook briefly until fragrant, about 30 seconds. Add the lemon juice, lemon zest, chicken stock, and sugar. Stir until the sugar is dissolved and simmer until the liquid is reduced by half. Stir in the cornstarch mixture and cook to thicken.
- Remove the sauce from the heat. Add the fried chicken pieces and toss them in the sauce. Garnish with lemon slices and white sesame seeds, if desired. Serve with white rice and maybe some steamed broccoli or snow peas on the side.
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