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 tablespoons … 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!
Chicken Yassa, a … Read more »
This hearty tagine is typical of the type of dish cooked in the wooded Middle Atlas region and the lush valleys leading up to the High Atlas. It’s a tasty way of preparing cauliflower, broccoli or cabbage, and is often simply served with bread to mop up the sauce.
Serves 4-6
2 tbsp olive oil
1 onion, coarsely chopped
2 garlic cloves, coarsely chopped
2 tsp … Read more »
