Anabel's lemon cordial

wow this was one of my favourite Christmas gifts - homemade lemon cordial & it tasted sensational.

• 4 cups (1 litre) water
• 5 cups sugar
• 4 lemons (rind & juice)
• 5 tsp citric acid
• 3 tsp tartaric acid
• 3 tsp epsom salts

1. Bring water, sugar & finely grated lemon rind to the boil.
2. Stir to dissolve sugar.
3. Remove from heat & add other ingredients. Stirring well until acids & epsom salts dissolve.
4. Allow to cool & then pour into glass jars.
5. To serve dilute with hot or cold water.
   

Lemon Yoghurt Cake

This is the BIGGEST cake I've ever made. Recipe from a work colleague & I'm making it for my team Extravaganza tomorrow.

Mix the following until just combined:

• 3 cups sugar
• 4 eggs
• juice & grated rind of 4 lemons
• 1-½ - 2 cups of flavourless oil e.g grapeseed - I used 1-½ C Rice Bran oil
• 1-¾ cup plain unsweetened yoghurt
• 4 cups self raising flour
• pinch salt

Transfer to a greased 28-30cm tin & bake 160° C for 1-½ hours until springy to the touch. Cool before turning out.

Ice with cream cheese icing if desired - mix in a food processor (or serve with thickened cream).

• 75g soft butter
• 250g cream cheese (not spreadable)
• juice & finely grated rind of 1 lemon
• 4 cup icing sugar

Spaghetti with Tuna,Egg & Rocket

• 400g spaghetti
• 185g can of tuna in oil (preferably olive oil)
• 3 Tbsp caper
• zest of 1 lemon
• 1 red chilli, thinly sliced
• 2 spring onions, finely sliced
• 1 handful rocket leaves
• 4 eggs
• S+P
• extra virgin olive oil for "dribbling over" - if possible lemon infused
  

1. Add the eggs to a pot of cold water, bring to the boil & boil for 3 minutes. Place in cold water.
2. Cook spaghetti.
3. Whilst spaghetti & eggs cooking/cooling prepare, gather ingredients above.
4. Divide spaghetti evenly in 4 plates.
5. Top with rocket & other seasonings. Place a peeled roughly chopped egg on top & drizzle with extra virgin olive oil. If eggs are cooked just right they should be runny.

A great meal for after work!

Pompino Lemon Chicken

This is my slant on a recipe I got from www.viewauckland.co.nz

• Slice schnitzels from skinned boned chicken breasts - I can get 3 pieces/breast
• Place in the middle of each schnitzel 1 sundried tomato stuffed with goat's feta
• Roll up & roll in flour
• Add to a hot pan with olive oil, making sure the seal is face down to seal
• Pan fry for 2-3 minutes each side until lightly brown

• Then add to the pan ~1 cup white wine (half covered chicken rolls), freshly chopped parsley (Italian preferably), clove of crushed garlic, juice of 1-1/2 lemons
• Cover & simmer for 5 minutes

Serve with natural (greek) yoghurt seasoned with 1/2 lemon & lemon pepper.

Scrumy - chicken is very succulent & the lemon flavour is not overstated.

Megan's Lemon Shortcake

This is my scrapbooking consultant's yummy recipe. I love it as it's quick & easy to whip up for dessert or in my case afternoon tea at my Spring Mini Launch AKA Tart & Tangy - so thought this was an appropriate offering.

In a food processor pop in:

• 1 cup flour
• 100g butter
• 1/4 cup icing sugar

Mix until crumbly; don't wait for it to combine.
Press into a loose based flan tin.
Fan bake 180oC 15 mins.

Mix in a separate bowl:

• 1 cup castor sugar
• 3 Tbsp flour

Add:

• Rind of 1-2 lemons; grated fine
  
• 1/3 cup lemon juice
• 3 beaten eggs

Pour over pre-cooked base in the oven (word of warning don't move the base or the lemon/egg mix will drip out) & fan bake at 180oC for another 15 mins.

Sprinkle with icing sugar to serve.

Lemon & Basil Risotto

From the absolutely wonderful Cuisine website. This is very tasty as is, great for your vegetarian friends too or served with chicken.

• 1 cup basil leaves
• pinch sea salt & black pepper
  
• 2 tsp extra virgin olive oil

1. Crush the above 3 items in a mortar with a pestle until a emerald green oil is formed, set aside until required
   

• 2 cloves garlic, sliced
• 1 onion, sliced
• 2 Tbsp olive oil
• 300g arborio rice
• 250ml white wine
• 750ml chicken stock, warmed
• zest & juice of 2 lemons

1. Gently cook the garlic, onion with some black pepper in the olive oil until onion is soft
2. Add the rice & saute a couple of minutes over a medium heat until the rice 'sings'
3. Add 1/3 of the wine & stir until absorbed, add next 1/3, repeat until all absorbed.
   
4. Add hot stock a ladle full at a time & stir well. Add next ladle when absorbed, keep adding until rice creamy. If insufficient stock add boiling water.
5. When rice creamy, add lemon juice & zest.
6. Add 1/2 basil oil & season the risotto with salt
   
7. Serve: drizzle over remaining basil oil, fresh basil leaves & grated parmesean.

Leftovers can be fried as little patties but I've never had any left overs to try this out :-)