A tip on using preserved lemons - only use the peel to cook with, discard the pulp. Rinse the peel well before use, otherwise the saltiness overpowers the acidic lemony flavour. Thick skinned lemons are better for preserving.
There was a great recipe in last month's delicious for lemon syrup cake - I've just had a look on taste but can't find it, if I get a chance I'll copy it out. Looked really good.
A fantastic marinade for chicken is lemon juice, ginger and soy. I do it as a stirfry (but also add garlic and honey to the marinade, and chopped coriander to the finished stirfry), or as a pizza with a yoghurt base, then the marinated and drained, very thinly sliced (uncooked) chicken breast, red onion, mushrooms and cashews. Once cooked I sprinkle with coriander. Oh, I used to add kaffir lime leaves when I had a tree, but I don't anymore. Sounds a bit odd but is absolutely fantastic.
1 big lemon - well *****ed (pr1cked)
60 g butter
1 cup S.R. Butter
I Egg Beaten
3/4 Cup Sugar
3 /4 Cup Boiling Water
Cream Butter & Sugar until Light and Fluffy, add flour and egg
Place around lemon in centre of dish
Mix water and sugar together, pour over lemon and lemon and cake mix
Bake in moderate oven
ooooh perfect timing "wouldloveabub" as our old Uncle Leo i mentioned in the thread, his lemon tree is full as & we are awaiting for 'em to ripe, hee hee ... not long now
Thanks too for pud recipe, will make it for sure, ... just love puddings this time of year
P.S - Approx how many minutes do i bake the pudding ???
We had lunch at a friends place recently and she made the most delicious chicken dish with preserved lemons so thanks for starting this thread Lorelle... I'm going to look into doing it next time we find ourselves with lots of lemons.
I too inherited a lemon tree when I moved in to my new house and I'm loving it... here's my lemon syrup cake recipe that I have made nearly every week since moving in. Can't wait to try the lemon meringue pie. Sounds yum! And the cheesecake reminds me of the one my grandma used to make... will have to dig out the recipe.
Enjoy girls x
Lemon Syrup Cake
Ingredients
1 1/2 cups self raising flour
Pinch salt
90gm butter (low fat is ok)
1 cup caster sugar
2 eggs
⅔ cup buttermilk
1tsp grated lemon zest
Instructions
Preheat oven to 180?C
Grease and line a medium size loaf tin
Cream the butter and sugar
Add eggs one at a time, then add the milk
Sift in the flour and stir in the lemon zest
Pour into the loaf tin and bake for 40-45 mins
Syrup
1/2 cup caster sugar
1/2 cup lemon juice
Stir to combine in a small saucepan and heat gently
Pour over the cake whilst warm
Serve on its own or with raspberries or cream
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I will definitely be making this!
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