ZESTY WHOLE LEMON CAKE

 

                       

 ZESTY WHOLE LEMON CAKE

 

INGREDIENTS

• 2 MEDIUM THIN-SKINNED LEMONS+
• 1 CUP (220G) CASTER (SUPERFINE) SUGAR 
• ½ CUP (75G) PLAIN (ALL-PURPOSE) FLOUR
• 1½ CUPS (180G) ALMOND MEAL (GROUND ALMONDS)
• 2 TEASPOONS BAKING POWDER
• ¾ CUP (180ML) GRAPESEED OR LIGHT-FLAVOURED EXTRA VIRGIN OLIVE OIL
• 3 EGGS, LIGHTLY WHISKED

LEMON SYRUP

• ⅔ CUP (160ML) LEMON JUICE
• ⅓ CUP (75G) CASTER (SUPERFINE) SUGAR, EXTRA 

METHOD

1. Place the lemons into a saucepan over medium heat and cover with water. Bring to a simmer and gently cook for 1½ hours or until soft. Remove the lemons from the pan and set aside to cool slightly. 
2. Preheat the oven to 160°C (325°F). Line a 22cm (8½ inch) round cake tin with non-stick baking paper. 
3. Halve the lemons (being careful not to lose their juice) and remove and discard any seeds. Place in a food processor with the sugar and process until smooth. 
4. Place the lemon mixture into a large bowl. Sift in the flour, almond meal and baking powder. Add the oil and eggs and mix until combined. Spoon into the prepared tin and bake for 45–50 minutes or until cooked when tested with a skewer.
5. While the cake is baking, make the lemon syrup. Place the lemon juice and extra sugar in a medium frying pan over medium–low heat. Bring to a simmer and cook for 10 minutes or until thickened slightly. 
6. Pour half the hot syrup over the hot cake. When ready to serve, place the cake on a cake stand or plate and serve warm or cooled with candied citrus, the remaining syrup, and labne or yoghurt. Serves 12–14

https://www.donnahay.com.au/recipes/desserts-and-baking/zesty-whole-lemon-cake

I saw the recipe at ITV , April 29,2026

BORSCHT (BEET & CABBAGE SOUP

 

BORSCHT (BEET & CABBAGE SOUP)

Ingredients

4 cups red cabbage thinly sliced

4 medium beets peeled and grated ( I used one beet only)

5 cups vegetable broth or broth of choice

3 bay leaves

3 tablespoons olive oil divided

1 medium onion finely chopped

3 carrots peeled and thinly sliced

2 celery ribs finely chopped

1 red bell pepper finely chopped

3 tablespoons tomato paste

1 teaspoon sea salt

3 medium Yukon potatoes peeled and sliced into bite-sized pieces

4 tablespoons white vinegar or lemon juice

½ teaspoon sugar

3 large garlic cloves pressed

¼ teaspoon black pepper freshly ground

3 tablespoons chopped dill plus more for serving

Plain Greek yogurt for serving (or vegan yogurt)

Crusty loaf of bread we had a French stick

INSTRUCTIONS.

Sauté the Vegetables: Preheat a non-stick skillet on medium heat. Add 2 tablespoons of oil. Once the oil is warm, add the onions, carrots, celery, red pepper, and sauté for 5 minutes.

Add the Beets and Seasoning: Add beets, remaining 1 tablespoon of olive oil, tomato paste, salt and cook for another 3-4 minutes.

Combine with Broth: Transfer sautéed vegetables into the stock pot along with the potatoes. Cover and bring to a boil, then cook on low heat for 20 minutes.

Finish with Flavourings: Turn off the heat. Then add the vinegar, (or Lemon juice) sugar, garlic, and black pepper. Stir and let the borsht sit for 10 minutes to allow flavours to meld into each other. Stir in dill and adjust seasonings to taste. (I occasionally add a little more vinegar).

Serve and Enjoy: Serve with a dollop of plain yogurt, more dill, and a crusty loaf of bread.

This soup stays well in the fridge for up to five days or freeze it in airtight glass containers for up to 3 months.

https://zimmysnook.ca/borscht-beet-cabbage-soup/#ingredients

Sweet and Sour Chicken Meatballs

 

Sweet and Sour Chicken Meatballs

Ingredients

For the meatballs

450gr chicken minced

4 shallots (French shallots) if not available use one small onion chopped

I glove of garlic crushed

115gr (4oz) mushrooms finely chopped

2 tsp dried herbs

Finely grated rind of 1 lemon

55g (2oz) whole meal breadcrumbs'

2 tbs sun-dried tomato puree (Paste)

Freshly ground pepper

A little plain whole meal flour for dusting

1 tbs olive oil

For the Sweet and Sour Sauce

1 tbs cornflour

4 tsp red wine

400gr (14oz) can chopped tomato

150ml (1/4pint) unsweetened apple juice

2tbs red wine vinegar

2tbs brown sugar

1tbs sun-dried tomato paste

Fresh herbs spring to garnish

Preparation time 25 minutes plus 20 minute chilling time cooking  time 45

Method

To make the meatballs put all the meatball ingredients except the flour and oil in a ball and mix well.

Roll the mixture into 28 balls, sprinkle the flour onto the plate and roll each ball lightly in the flour place the balls in the plate and chill for 20 minutes

Meanwhile make the sweet and sour sauce, blend the corn flour and the red wine and put in a saucepan with the remaining sauce ingredients and stir to mix, bring to the boil, stirring gently and reduce the heat and simmer gently while cooking the meatballs.

Preheat oven to 180c

Heat the oil in a frying pan and fry the meatball over medium heat for 5-10 minutes, turning them frequently, until lightly browned all over. Transfer to a large shallow ovenproof dish

Pour the sauce over the meatball, cover and bake for 45 minutes until the meatballs cooked.

Garnished with herb spring and serve with mashed potato or rice

 

Body and beauty foods. Page 54

The Foods Cookbooks

Hazel Courtenly and Kthryn Marsden

Broccoli Pasta with white Cheese and Pesto

 

Broccoli Pasta with  Parmesan ,white Cheese and Pesto

Ingredients

 450-675 g broccoli, about 1 bunch

salt

3 tablespoons (45 ml) extra virgin olive oil

2 garlic cloves, thinly sliced

·         ½ teaspoon  dried crushed red pepper, to taste

·         225-285 g

·          short dried pasta, such as ziti, fusilli, rigatoni, penne

·         2 tablespoon (30 g) butter

·         Half a cup freshly grated Parmesan cheese

·         One and Half cup White Cheese cuts into small pieces

·         2 tablespoons Pesto

·         2 tablespoons grated fresh  lemon zest

·         2 tablespoons chopped parsley

Method  

Trim off and discard the bottom 2-3 inches of the broccoli stem, depending on how dry or fibrous it is.

Cut the remaining light green stems into approximately 1-inch chunks, and the florets into bite-size pieces.

 Drop the sliced broccoli into a steamer for 8-10 minutes, Scoop it out into a bowl with a slotted spoon.

 

 Heat olive oil over medium-high heat with sliced garlic and crushed red pepper.

Stir in the steamed broccoli,

 Add one tablespoon of butter, one and half cup of cubed white cheese, half a cup of Parmesan cheese,  2 Tablespoon of Pesto and 4-5 tablespoon of the  reserved pasta water.

Add the cooked, drained pasta, stirring until it’s evenly coated with the sauce Sprinkle lemon zest, parsley . 

Leek, Asparagus and Gruyére Tart

 

Si King’s Leek, Asparagus and Gruyére Tart

Recipe taken from The Hairy Bikers’ latest book The Best Of The Hairy Bikers.

Serves 8

Ingredients

1 tbsp olive oil10g butter2 leeks, sliced into rounds 200g asparagus, trimmed and cut into short lengths, diagonally4 eggs300ml double cream150g Gruyére Cheese, gratedSalt and black pepper

For the pastry125g cold butter250g plain flour 50g Parmesan-style vegetarian cheese, grated1 tsp finely chopped thyme leaves1 egg yolkAbout 4 tbsp ice-cold water

---

Method

1. To make the pastry, rub the butter into the flour until the mixture has the texture of fine breadcrumbs. Season with salt and add the cheese and thyme. Stir in the egg yolk with a knife, then add ice-cold water a teaspoon at a time, cutting it in as you go, until the pastry starts to come together. Form the pastry into a ball and wrap it in clingfilm. Chill in the fridge for half an hour. 

2. Roll the pastry out to line a 28cm flan tin. Make sure the pastry is pushed well into the corners, then prick the base all over with a fork. If you have time, put the pastry in the freezer for 10 minutes before baking. Preheat the oven to 200°C/Fan 180°C/Gas 6.

3. Lay a piece of baking parchment over the pastry and add baking beans. Put the tin on a baking tray and bake for 15-20 minutes. Remove the beans and the parchment and bake the pastry uncovered for a further 5 minutes. Take the tin and baking tray out of the oven and turn the heat down to 180°C/Fan 160°C/Gas 4. 

4. To make the filling, put the olive oil and butter in a frying pan that has a lid. When the butter has melted, add the leeks. Season them with salt and pepper, then add a splash of water. Cover the pan and cook the leaks over a low heat for 10 minutes. Add the asparagus and cook for a further 5 minutes. By now, the vegetables should be glossy and just tender. Take the pan off the heat and set aside to cool. 

5. Break the eggs into a bowl, add the cream and whisk until smooth. Season with salt and pepper. Sprinkle half the cheese over the base of the pastry case, then add the leeks and asparagus. Pour half the egg and cream mixture over the vegetables, then sprinkle the remaining cheese on top. Put the flan tin and baking tray into the oven, then pull the oven shelf out a little so you can pour in the remaining filling. 

6. Bake the tart for 35-40 minutes, until the filling is just set with a slight wobble in the centre. Remove the tart from the oven and allow it to cool slightly before serving.

 

https://www.itv.com/thismorning/articles/si-kings-ultimate-spring-tart

الدجاج السريع

 

الدجاج السريع

 

المقادير

دجاجة مقطعة ثمانية قطع 

كوب بازيلا

بصلة كبيرة مقطعة اربع قطع

4-5 ضرس ثوم

3 حبة بطاطا مقطعة أربع قطع حسب الرغبة

قطعة جنزبيل مقدار 2 سم

نصف ملعقة من كل من البهارات التالية :ملح فلفل جوزة الطيب كركم

ورق غار ان وجد عدد 2, ليمون مخلل أن وجد قطعتين

2-3 حبة هيل

بهارات لخليط البطاطا والجزر والبصل والثوم : ملعقة صغيرة أعشاب إيطالية  (إن لم تتوفر الأعشاب الإيطالية يمكن استعمال الزعتر أو إكليل الجبل)، ملعقة كبيرة ملح ، ملعقة فلفل أسود

2 ملعقة كبيرة زيت زيتون

كيس للطبخ Oven bag

الطريقة

يتم بشر الجنزبيل واضافة البهارات اليه مع ملعقة كبيرة من الماء وتتبيل قطع الدجاج بالخليط

توضع البطاطا والجزر والبازيلا في وعاء ويتم تتبيلها بالملح والفلفل والأعشاب الإيطالية إن وجدت او قليل من الزعتر أو إكليل الجبل

يفتح الكيس ويوضع به ملعقة كبيرة من زيت الزيتون ويضاف الدجاج والبصل والبازيلا والبطاطا وورق الغار وحبات الهيل وملعقة أخرى من الزيت ويغلق الكيس ويوضع في صينية تدخل الفرن وتشوى على درجة 250  لمدة ساعة 

الشومر والبطاطا

 

 الشومر والبطاطا 

المقادير

شومر مغسول عدد 2 

بطاطا مغسولة ومقطعة أقمار عدد 3

2 ضرس ثوم مهروس 

نصف ملعقة شطة ناشفة

ملعقة صغيرة ملح ’ ملعقة صغيرة فلفل أسود

نصف ملعقة صغيرة أعشاب 

ملعقة كبيرة زيت زيتون

ليمونة مبشورة

يقلى الثوم والشطة الناشفة   مع زيت الزيتون ثم تضاف البطاطا والشومر بعد تقطيعه طوليا كما يظهر بالصورة

 ويتم تغطية الوعاء ويترك على النار عشرة دقائق ثم تضاف الاعشاب

يتم تحريك البطاطا والشومر من وقت لآخر

يضاف الملح والفلفل وتترك على نار هادئة عشرين دقيقة ويمكن فحص استواء الخليط بالشوكة

عندما تستوي البطاطا والشومر يضاف برش الليمون وورق الشومر الأخضر