I hope you enjoyed the lemony, lemon chicken. As you would have gathered, lemons are as indispensable in my cooking as fresh herbs and garlic.
Zest is used not only for garnish but to add a bit of tang to winter vegetables – mushrooms, sprouts, broccoli, mashed swede or turnips.
Lemon halves placed into the cavity of chicken before roasting and when baking fish, sit on a layer of lemon slices.
Juice gives balance to sauces, mayonnaise, hollandaise or vinaigrette.
Use juice to curdle milk for banana cake and scones.
Added to jams it increases pectin.
Pancakes squeezed with lemon juice, sprinkle over sugar, roll up with whipped cream.
Last but not least the all-important chilled glass of gin ’n’ tonic.
If you would like a copy of my previous lemon recipes,please drop me a line.
They are: fairy cakes with lemon butter; Moroccan preserved lemons; and lemon confit – marmalade the French way.
Little pots of lemon delicious
3 eggs- separated
1 cup caster sugar
¼ cup plain, white flour
1 cup milk
2 tablespoons butter – melted
zest 2 lemons – finely grated
juice 4 lemons – approx. ¾ cup
Brush eight ovenproof pots (¾ cup capacity) with melted butter. Place into a roasting pan. Set aside.
Using a bowl beat together egg yolks and sugar until creamy. Blend in flour, milk, butter, zest and juice. Whisk egg whites until firm peaks form. Gently fold into lemon mixture until just combined. Divide evenly among the prepared pots.
Pour enough cold water into pan, to come half way up side of pots. Bake low in oven, at 180ºC for 25 minutes or until sponge topping feels firm to touch. You may need to cover towards end of cooking time. Remove puddings from pan. Stand for five minutes.
Serve these self-saucing puddings warm, dusted with icing sugar and cream. For a large pudding, pour Lemon Delicious into a greased one-litre dish and cook for 40 to 45 minutes.
Pick lemons when ripe, as unlike other fruit they don’t continue to ripen off the tree.
To preserve their freshness place in plastic bags, store in fridge crisper draw and you will have lemons for many months to come.
If I can be of help with any cooking problems, please send questions to [email protected] yahoo老域名
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