Leeks, goat’s cheese and spelt salad with lemon and elderflower
Tender leeks and soft, fresh goat’s cheese star in this grain salad, dressed with an aromatic vinaigrette based on elderflower cordial Source link
All posts tagged: Lemon
Don Lemon Considers Running for President in 2028
Are you ready for “Lemon 2028” lawn signs? Don Lemon says he thinks about running for president — and would do a much better job than Donald Trump. The former CNN anchor said on the Pod Save America podcast that he could be down to become commander in chief. “So do I ever think about [running for office]?” Lemon mused. “Yes. Could it happen? Yeah, it could happen — if the right opportunity presented itself. I know people are going to think I’m crazy. This is going to be the headline, and people are going to laugh about it: I think I could be president of the United States. I could definitely run this country better than Donald Trump.” “Why can’t I think about running for office?” the 60-year-old continued. “Why can’t I think about being president of the United States? Did anybody think Barack Obama — as he says, ‘This guy with a funny name, from a mixed background’ — that he would become president? I don’t have an aspiration to become president. But …
Very lemony lemon cake
I’ve made lots of lemon cakes over the years – simple ones baked in a loaf tin, round ones filled with lemon curd and covered in buttercream icing. I wanted to make one that was intensely lemony, a bit more grown-up than most. This is it. You don’t have to ice this cake – the icing does make it sweeter. If you prefer a more mouth-puckering lemon experience, dust the top with icing sugar before serving it and leave it at that. Source link
Sami Tamimi’s recipes for slow-cooked lamb with spicy pickled lemon and jewelled Easter rice | Food
Whenever I’m asked about my favourite dish to serve to friends and family, in most cases I’d say slow-cooked lamb at the centre of the table. After a long, slow cook, the meat becomes tender and rich, and the spices melt into every bite. Served with flatbreads, tahini, fresh herbs and sharp pickles, it invites everyone to build their own perfect mouthful. Across the Middle East and Mediterranean, lamb symbolises generosity and celebration, especially at Easter, when roasting it remains an adored tradition. Slow-cooked lamb with spicy pickled lemon (pictured top) The lamb is marinated with garlic, olive oil and aromatic spices the night before, to give the flavours time to deepen, then, after luxuriating in the oven, it emerges golden, fragrant and meltingly tender. Prep 15 minMarinate overnightCook 5 hr 15 min, plus restingServes 8 1 onion, peeled and roughly chopped3 fat garlic cloves, peeled2½cm piece fresh ginger, peeled and roughly chopped15g parsley, roughly chopped2 tsp fenugreek seeds, toasted and finely ground1½ tbsp ground cumin1½ tbsp ground coriander2 tsp smoked paprika2 tsp ground turmeric2 …
Pistachio and lemon cake with ricotta and candied peel
Ground pistachios star in the sponge as well as in the creamy filling, which also features candied peel and chunks of chocolate Source link
Blueberry, lemon and almond cake recipe
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. Source link
Lemon posset
You could use seasonal herbs or edible flowers to add a touch of elegance to these individual desserts Source link
Blueberry, gin and lemon trifle
METHOD Leave the gin, limoncello, lemon juice and zest in a small bowl for a couple of hours, to flavour the booze. Make the custard so it has time to cool. Bring the milk, cream, vanilla pod and seeds to a gentle simmer in a heavy-bottomed pan.Meanwhile, beat the yolks, sugar and cornflour together. Discard the vanilla pod from the hot milk, then pour it slowly on to the yolk and sugar mixture, stirring constantly. Pour the custard back into a clean pan over a medium-low heat. Stirring, heat until it coats the back of a wooden spoon (you need it to be pretty thick for trifle, and it will thicken as it cools). Pour into a jug, put cling film on the surface and allow to cool. In a pan, bring the lemon juice and sugar for the berries slowly to the boil, stirring to help the sugar dissolve. Bubble for a couple of minutes until syrupy. Add the blueberries and cook very briefly, until they start to stain the syrup. They should soften but …
Lemon tart with blueberries
The pastry here is from the California chef Lindsey Shere and it’s wonderful – thin and buttery and almost biscuity. You make it in a slightly different way, creaming the butter and sugar for it and then smearing it little by little with the heel of your hand (the French term is ‘fraisage’) once the flour has been added. There are good how-to videos online for the pastry method. Do follow the chilling times and only add the amount of blueberries given here, otherwise they’ll bleed too much. Requires 3 hours chilling Source link
Baked side of salmon with roast lemon salsa verde recipe
Make the salsa verde by putting 10 anchovy fillets, 15 basil leaves, 15 mint leaves, the leaves from a small bunch of flat-leaf parsley, ¼ tbsp Dijon mustard, 1 chopped garlic clove and 1 tbsp capers (rinsed) in a food processor. Pulse-mix, adding the lemony olive oil as you do so (while holding back the lemon slices). Scrape into a bowl. Source link