This is a tried and true recipe so be exact with quantities and timing (that one minute is one minute!) and you’ll get a perfect result.
Serves 4
300 g macaroni, casarecce, penne or whatever shape you choose 2 tsp salt, for the pasta cooking water 105 ml cream 1¾ packed cups (220 g) grated sharp cheddar cheese ½ tsp mustard powder … Read more »
750ml fresh lemon juice 550g sugar 3/4 tablespoon citric acid 1½ tablespoons tartaric acid 1 tablespoon boiling water
Mix the citric acid and tartaric acid with the boiling water and stir until dissolved. Put a large saucepan on a low heat and add the lemon juice and sugar. Stir until the sugar is completely dissolved. Add the citric acid/tartaric acid mix and stir in well. Strain through a couple of layers of clean muslin cloth into sterilised bottles. Cap with lids or … Read more »
12 – 15 lemons or limes that have been quartered, salted, sprinkled with chillies and dried in the sun (heat) for 3 days 50 red or green chillies Cooking salt 2½ cups malt vinegar 2 tablespoons fenugreek seeds ½ cup chopped fresh ginger ½ cup peeled garlic cloves ½ cup ground cumin ½ cup ground coriander 5 cups mustard oil 2 tablespoons black mustard seeds 2 … Read more »
4 whole eggs 4 egg yolks 1/3 cup lemon juice 1/3 cup mandarin (tangerine) juice Grated zest of one lemon 3/4 cup caster sugar 1 cup heavy cream
Lightly beat the eggs and add the sugar, juices, zest and cream. Taste and correct. It should still be quite tart. Pour the mix into a buttered baking dish. Place the dish in a larger pan in a slow oven (160C) and add boiling water to the pan. Bake until done, probably twenty … Read more »
1 cup (250ml) freshly-squeezed lemon juice Grated zest of two lemons, preferably unsprayed 3/4 cup (150g) sugar 12 tablespoons (170g) butter, cut into cubes 4 large eggs 4 large egg yolks One pre-baked 23cm tart shell (any good shortcrust pastry will do but Maggie Beer’s sour cream pastry never fails)
Preheat the oven to 180ºC. In a medium-sized non-reactive saucepan, heat the lemon juice, zest, sugar, butter, eggs and egg yolks. Have a mesh strainer nearby. Stir until the butter is … Read more »
Chicken Yassa from Senegal
/in Mains, Recipes /by Debbie Worgan5 onions peeled, halved, and thinly sliced
1 or 2 super-hot chilies
Marinade:
1/2 cup fresh lemon juice
1/4 cup olive oil
2 tablespoons Dijon mustard
4 medium garlic cloves, crushed
1/2 teaspoon salt
For browning and braising the chicken:
Sea salt
Freshly ground black pepper
1 tablespoon frying oil (peanut is good)
1 cup chicken stock
… Read more »
Macaroni and Cheese
/in Mains, Recipes /by Debbie WorganServes 4
300 g macaroni, casarecce, penne or whatever shape you choose … Read more »
2 tsp salt, for the pasta cooking water
105 ml cream
1¾ packed cups (220 g) grated sharp cheddar cheese
½ tsp mustard powder
Homemade Lemon Cordial
/in Drinks, Recipes /by Debbie Worgan750ml fresh lemon juice
550g sugar
3/4 tablespoon citric acid
1½ tablespoons tartaric acid
1 tablespoon boiling water
Mix the citric acid and tartaric acid with the boiling water and stir until dissolved.
Put a large saucepan on a low heat and add the lemon juice and sugar. Stir until the sugar is completely dissolved.
Add the citric acid/tartaric acid mix and stir in well.
Strain through a couple of layers of clean muslin cloth into sterilised bottles. Cap with lids or … Read more »
Tanmaya’s Lemon or Lime Indian Oil Pickle (madly authentic)
/in Preserves, Recipes /by Debbie Worgan50 red or green chillies
Cooking salt
2½ cups malt vinegar
2 tablespoons fenugreek seeds
½ cup chopped fresh ginger
½ cup peeled garlic cloves
½ cup ground cumin
½ cup ground coriander
5 cups mustard oil
2 tablespoons black mustard seeds
2 … Read more »
Lemon Delicious Pudding
/in Desserts, Recipes /by Debbie Worgan4 egg yolks
1/3 cup lemon juice
1/3 cup mandarin (tangerine) juice
Grated zest of one lemon
3/4 cup caster sugar
1 cup heavy cream
Lightly beat the eggs and add the sugar, juices, zest and cream. Taste and correct. It should still be quite tart.
Pour the mix into a buttered baking dish. Place the dish in a larger pan in a slow oven (160C) and add boiling water to the pan.
Bake until done, probably twenty … Read more »
Lemon Tart
/in Desserts, Recipes /by Debbie WorganGrated zest of two lemons, preferably unsprayed
3/4 cup (150g) sugar
12 tablespoons (170g) butter, cut into cubes
4 large eggs
4 large egg yolks
One pre-baked 23cm tart shell (any good shortcrust pastry will do but Maggie Beer’s sour cream pastry never fails)
Preheat the oven to 180ºC.
In a medium-sized non-reactive saucepan, heat the lemon juice, zest, sugar, butter, eggs and egg yolks. Have a mesh strainer nearby.
Stir until the butter is … Read more »