lemonjuice

Turkish lahmacun is made by rolling a ball of sturdy semolina dough into a thin disc, which is spread with a thin layer of ground meat and baked briefly in a super-hot, preferably wood-fired oven. The meat can be either lamb or beef, and it is traditionally ground into to a chunky paste with minced vegetables and herbs including chili peppers, onions, tomatoes, parsley, and seasonings like&nbsp;cayenne pepper, paprika, cumin, and cinnamon.

Lahmacun

(240 grams) bread flour, flour

½ tsp instant yeast

light brown sugar

tsp salt

(120 ml) whole milk

onion,

tomatoes

tomato paste

tbsp chopped parsley, or cilantro

tbsp chopped mint

tbsp ground sumac

tsp Aleppo chili flakes,

paprika

tsp allspice

tsp cumin

tsp ground cinnamon

tsp black pepper

5.3 oz (150 grams) fatty ground lamb, or beef

Tasty homemade mayonnaise + variations

Eggs, yolks only (Main)

tsp Mustard

tsp White wine vinegar

Water

Lemon juice

& pepper

Place the egg yolks, mustard and vinegar in a blender or large bowl. Whisk for 1 minute.

Very slowly pour in the olive oil (don't use extra virgin olive oil as it has a rather bitter taste), whisking continuously until the mixture has a thick consistency.

Whisk in the hot water. This helps stabilise the mayonnaise and gives it a lighter colour. Flavour with lemon juice, salt and pepper to taste.

Chill before use. If stored in a covered container and refrigerated, the mayonnaise will keep for up to two weeks.

Black cod in citrus miso

Tbsp Miso paste, sweet white

Tbsp Grapefruit juice

Tbsp Mirin

Cod fillets, 180 grams each (Main)

Tbsp Sake

Hajikami (pickled ginger stems)

Combine the white miso, lemon and grapefruit juices to form a wet marinade.

Add the mirin and sake and whisk until smooth.

Pour the marinade over the cod, reserving a little to serve as a sauce, cover and leave to marinate in the refrigerator overnight.

Remove the cod from the fridge and bring to room temperature.

Remove the cod from the marinade and cook on the BBQ, allowing the miso to caramelise and edges to colour, or until cooked through.

Serve with the pickled ginger stem and touch of the marinade on the side.

Panfried lamb shortloin with greens and greek lemon sauce

Lamb

Tbsp oregano

½ tsp Cracked black pepper

Garlic cloves, squashed

Tbsp Extra virgin olive oil

500 ml Chicken stock

Lemon juice, fresh

broccoli

g Snow peas, stalk ends cut off (Main)

Spinach leaves (Main)

Lemon, zest only

servings Steamed rice

Put the lamb into a large bowl and add the oregano, pepper, garlic and oil. Mix well and leave to marinate for 1 hour.

Bring the stock to a very gentle simmer in a saucepan.

Put the egg yolks and lemon juice into a roomy heatproof bowl and beat well. Reserve.

Remove the garlic from the lamb and season the lamb with salt. Heat a frying pan over moderate heat and panfry the lamb for about 4 minutes on each side for medium (pink and juicy on the inside but cooked). Remove from the heat, place on a plate, loosely cover with foil and allow to rest while you cook the vegetables and make the sauce.

Bring a large saucepan of salted water to the boil and add the broccoli. Bring back to the boil and boil 3 minutes then add the snowpeas and spinach and boil a further 2 minutes. Drain well.

Bring the stock to a rolling boil then remove from the heat. Whisking continually, add the stock slowly to the egg yolk and juice mix. Pour back into the saucepan and place directly over moderate heat and stir until the sauce thickens slightly. Do not boil or it will curdle. Taste and season with salt.

Slice the lamb on the diagonal across the grain of the meat. Serve the lamb on the vegetables with the sauce over it and sprinkled with the zest and the rice on the side.

Spaghetti with garlic prawns and lemon cream

Tbsp Olive oil

Garlic cloves, (crushed)

Prawns, (de-veined) (Main)

Cream

White wine

Lemon, (3 tsp lemon zest, finely grated)

500 g Spaghetti (Main)

Basil

Parmesan cheese

Heat a large pan, add the oil then the garlic. Add the prawns and cook quickly until just pink. Remove from the pan and set aside.

Put a large saucepan of salted water on to boil. Pour the cream and wine into the pan, add the lemon zest and juice. Let simmer while the spaghetti is cooking.

Return the prawns to the sauce, taste for seasoning then toss through the cooked and drained spaghetti. Serve with basil leaves and parmesan.

Hollandaise sauce

60 ml Vinegar

Salt

Peppercorns

Butter,

Lemon juice, (optional)

Prepare a water-bath by putting 2-3cm of water into a pot. The pot you choose should be wide enough for a metal bowl to sit on top. This bowl is where you will whisk the eggs. The water should not touch the bottom of the bowl. Bring water to a simmer.

In a new pot, bring the vinegar, salt and peppercorns to a simmer and reduce by three quarters in volume (2-3 minutes). Strain into a bowl that will fit over the pot of simmering water.

Place the bowl on top of the pot of simmering water. Whisk the egg yolks in to the vinegar reduction until the eggs thicken and have the consistency of cream.

Slowly whisk in the warm melted butter (reheat the butter if necessary). The sauce will form an emulsion and should be thick and firmwhen the butter is absorbed.

If the sauce gets too hot, it will scramble. You can remove the pot from the heat but keep whisking to cool down.

Season and add lemon juice if desired. Hollandaise will set firmly if allowed to get cold, keep it in a warm place until serving — it will keep for about 30 minutes.

Apple cinnamon fritters

Apples (Main)

Sugar

Eggs

Standard flour

tsp Baking soda

Baking powder

tsp Cinnamon (Main)

300 ml Cream

Tbsp Icing sugar

tsp Cinnamon

Wash apples and grate into a bowl. Mix in lemon juice and sugar.

Beat eggs and add to mixture. Sift over flour, baking soda, baking powder and cinnamon. Mix to combine.

Cook ¼ cupfuls of batter, turning once to brown other side. Serve with cinnamon cream.

To make the cinnamon cream, whip cream with icing sugar and cinnamon.

Herb potato salad

500 g Waxy potatoes, halved

Tbsp Creme fraiche

tsp Wholegrain mustard

Lemon

Salt &

Gherkins, finely diced

Tbsp Capers

Red onion, small, finely sliced

Tbsp

Boil the potatoes in lightly salted water until tender, drain.

Whisk together the crème fraiche, mustard, juice and zest.

Add the gherkins, capers and onion then fold through the herbs.

Barbuto kale salad

Anchovies, canned fillets (Main)

Garlic cloves, crushed

Egg yolk

Dijon mustard

Tbsp Rice vinegar

Extra virgin olive oil

Pecorino, shaved

Garlic clove, crushed

Panko breadcrumbs, breadcrumbs (Main)

To make crispy garlic crumbs, mix oil with garlic and salt and season to taste with pepper. Toss through breadcrumbs to coat. Spread out in a shallow oven dish and bake at 180C until golden (about 8 minutes for panko or 20 minutes for fresh breadcrumbs).

While crumbs are cooking, wash the kale, shake off water and remove stems. Shred finely and place in a salad bowl. On a chopping board make a paste with the anchovies and garlic. Place in a small mixing bowl with the egg yolk, mustard, lemon juice, rice vinegar and oil and whisk to combine to a creamy sauce.

Pour dressing over the kale, add cheese and toss to coat. Transfer to a serving bowl, top with crispy garlic crumbs and serve.

Aspic Aquarium

Unflavored gelatin

lemon juice

tsp sugar

Blue food coloring

Vegetables for sea creaters

Shrimp

Shell macaroni

Broccoli or cauliflower

Concord Grape Pie With Crumb Topping

½ pounds concord grapes

sugar

flour

salt

tbsp butter

pie crust

butter

Lamb shawarma

Tbsp Cumin seeds (Main)

Black peppercorns

Cardamom pods

Fenugreek seeds

Cloves (Main)

Star anise

Cinnamon sticks

Fennel seeds

tsp Grated nutmeg

Tbsp Paprika

Tbsp Sumac powder

Tbsp Root ginger, grated

Flaky sea salt

coriander, leaves and stems

Canola oil

⅕ kgs Lamb leg,

500 g Baby carrots, trimmed (Main)

Cumin seeds

tsp Ground coriander

Salt and pepper

Tbsp Pomegranate molasses

sprinkle Sliced almonds

Place the cumin seeds, peppercorns, cardamom, fenugreek, cloves, star anise, cinnamon stick and fennel seeds in a heavy-based frying pan on medium heat. Heat through for 1-2 minutes until the spices are fragrant. Add the nutmeg, paprika and sumac and heat for a few seconds. Be careful not to burn the spices. Transfer to a grinder.

Process until a powder is formed. Pour into a bowl and mix in the ginger, salt, garlic, coriander, lemon juice and oil. Mix well.

Place the lamb in a large plastic bag. Add the marinade and move the meat around so it is evenly coated. Seal then refrigerate for 24 hours, turning occasionally.

Return the meat to room temperature. Preheat the oven to 170C. Place the lamb in an oiled roasting pan with as much of the marinade as possible. Roast for 1½hours then add a cup of hot water to the pan. Cover the lamb with foil and continue roasting for another hour or until tender. Remove from the oven and rest for 10 minutes before carving.

Great served with spicy roasted carrots and plain yoghurt combined with chopped mint.

Toss the carrots in a little olive oil in a roasting pan. Sprinkle with cumin seeds and coriander. Season with salt and pepper.

Roast at 180C for 25 minutes or until crisp-tender. Drizzle with a Tbsp of pomegranate molasses and sprinkle with sliced almonds.

Published by the Austrian Tourist Board, the recipe consists of hazelnut and spice flavored shortcrust pastry in two layers, one as a bottom, and the other as a decorative top layer. With redcurrant jam in the middle and the optional wafers, the torte is finished off with a coating of a beaten egg and almond flakes sprinkled over the top. When baked and cooled, the torte should be dusted with confectioners' sugar.

Linzer Torte

(8.8 oz) butter

(8.8 oz) flour

(4.4 oz) confectioners' sugar

(5.3 oz) ground hazelnuts (or almonds)

breadcrumbs

cinnamon powder

cloves

lemon rind or lemon juice

wafers

redcurrant jam

almonds,

Warm roasted vegetables with miso dressing

Salad greens, use winter greens

Salad dressing, use the miso dressing below

Tbsp White miso paste

Tbsp Sesame oil

Brown sugar

Garlic,

ginger

For the miso dressing, whisk all ingredients together and toss with salad ingredients just before serving.

For the vegetables, warm leftover roasted vegetables in the oven.

Top 18 lemonjuice recipes from across the web

The most viewed lemonjuice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lahmacun

Tasty homemade mayonnaise + variati...

Black cod in citrus miso

Panfried lamb shortloin with greens...

Spaghetti with garlic prawns and le...

Hollandaise sauce

Apple cinnamon fritters

Herb potato salad

Barbuto kale salad

Aspic Aquarium

Concord Grape Pie With Crumb Toppin...

Lamb shawarma

Linzer Torte

Warm roasted vegetables with miso d...

Chickpea eggplant salad

Farm Salad

Roasted salmon with avocado dressin...

Lemon yoghurt cake

Top 18 lemonjuice recipes from across the web

The most viewed lemonjuice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lahmacun

Tasty homemade mayonnaise + variati...

Black cod in citrus miso

Panfried lamb shortloin with greens...

Spaghetti with garlic prawns and le...

Hollandaise sauce

Apple cinnamon fritters

Herb potato salad

Barbuto kale salad

Aspic Aquarium

Concord Grape Pie With Crumb Toppin...

Lamb shawarma

Linzer Torte

Warm roasted vegetables with miso d...

Chickpea eggplant salad

Farm Salad

Roasted salmon with avocado dressin...

Lemon yoghurt cake

The most viewed lemonjuice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine