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 … 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 »
This cordial is excellent served with one part of the lime syrup mixed with four parts (or to taste) of chilled water, lemonade or soda water.
6 large limes (or 8 small) 1 kg sugar 4 cups water 1 tablespoon citric or tartaric acid
Finely grate the lime rind, taking care not to include any of the pith. Squeeze the juice from the limes and set aside. Combine the lime rind, citric or tartaric acid, … Read more »
This month is all about citrus. Here are some recipes to help you use and enjoy this delicious winter bounty.
Limoncello is an Italian lemon liqueur. If you’re a limoncello fan, you might have made it in the past by peeling too many lemons and dropping them into vodka. This recipe has a different and easier technique, suspending the lemons over the vodka and letting the vapours extract the essence from the peels. Give it a try!
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
… 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 »
Lime Cordial
/in Drinks, Recipes /by Debbie Worgan6 large limes (or 8 small)
1 kg sugar
4 cups water
1 tablespoon citric or tartaric acid
Finely grate the lime rind, taking care not to include any of the pith. Squeeze the juice from the limes and set aside.
Combine the lime rind, citric or tartaric acid, … Read more »
Limoncello
/in Drinks, Recipes /by Debbie WorganLimoncello is an Italian lemon liqueur. If you’re a limoncello fan, you might have made it in the past by peeling too many lemons and dropping them into vodka. This recipe has a different and easier technique, suspending the lemons over the vodka and letting the vapours extract the essence from the peels. Give it a try!
Chicken Yassa, a … Read more »