Post by Diamond Diva on Sept 26, 2016 17:54:08 GMT
I started making some lemoncello today so it'll be ready in time for Christmas and have been left with 8 lemons, minus their zest.
Other than lemonade or freezing slices for drinks what I can make with them? Most recipes need the zest as well as the juice, I've found a lemon tart that looks good but does anyone have any other thoughts or ideas?
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I make this regularly. It's a Nigel Slater recipe.
6 free-range chicken pieces, bone in olive oil 2 juicy cloves of garlic 1 lemon a large handful of basil leaves (about 30) a glass of white wine
Season the chicken and put the pieces in a roasting tin. Pour over enough olive oil to moisten them and make a shallow pool in the tin. Squash the garlic in its skin and tuck it in amongst the chicken. Squeeze the lemon over the chicken and drop the empty shells in, too. Roast for 30 minutes in an oven preheated to 200 C/gas mark 6, then tear up the basil and toss it about a bit with the chicken. Return to the oven for 10 minutes.
Remove from the oven, pour the wine over the chicken, then put the roasting tin over a hot flame and let the wine bubble for a minute. Eat with a few green salad leaves, such as Little Gem lettuce, to mop up the sticky, aromatic pan juices from your plate.
Juice them and freeze in ice cube trays, my trays cube at about 25ml which is handy when cooking or making cocktails. I transfer the cubes to a bag or tub once frozen. I often do this with limes in advance to save messing about when I need them.
Or you could always make more limocello for next summer, it's not going to go off in the freezer and you might need some in an emergency?
Post by Diamond Diva on Sept 26, 2016 20:08:07 GMT
What's Limencello? you've been missing out Itchy! Basically it's lemon infused vodka and tastes fantastic, you can buy it in the shops but making your own is much nicer. I made orangecello last year and ofcourse you can eat the oranges after but not lemons hence the ideas of what to do with them
People who are wrong are just as sure they're right as people who are right, the only difference is they're wrong
I had a starter of fresh fruit served with prosecco strawberry sorbet on my birthday, it was absolutely delicious. I will give the recipe a go next year when the strawberries are at their best.
I'll use pureed strawberries in place of the water.
Those of us of a certain vintage will probably still have a copy of the Reader's Digest Cookery Year recipe book - along with the Russell Hobbs kettle in either polished or brushed stainless steel - and there is a recipe in the December section for a champagne sorbet called "Champagne Charlie". I have made that for a couple of New Year's Eve dinners and subsituted the champagne for cava. It retains the fizz even when heated and is very nice after a filling, wintry meal.
Can't do a link from the Reader's Digest website without paying a subscription!
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Post by Diamond Diva on Sept 27, 2016 18:33:55 GMT
The prosecco strawberry sorbet and Champagne Charlie ice cream recipes look good but they don't have lemons in them so don't help with my lemon mountain LOL
Last Edit: Sept 27, 2016 18:34:41 GMT by Diamond Diva
People who are wrong are just as sure they're right as people who are right, the only difference is they're wrong