lemony

This lemon-roasted fennel recipe provides bright, tangy flavors.

Lemon-Roasted Fennel Recipe

fennel bulbs,

olive oil

white wine

lemon

salt,

pepper,

garlic clove, sliced thinly

black olives

basil,

Preheat the oven to 375 F. Using a sharp knife, slice the fennel into quarters.

Place the fennel wedges into a roasting dish, and pour the white wine over the top. Drizzle with the olive oil and squeeze over the lemon juice. Season with salt and pepper, and then place the fennel into the preheated oven for 20 minutes.

After 20 minutes, take the fennel out, give everything a good stir, and then place it back into the oven for another 5 minutes.

Remove the fennel once more, add the sliced garlic and the sliced black olives to the roasting dish and place it back into the oven for 10 minutes.

Remove the roasted fennel from the oven, and top with the finely chopped basil. Serve either hot or cold.

https://www.youtube.com/watch?v=iR8CvFDq3Qw

Lemon yoghurt cake

125 g Butter, softened

Caster sugar

Eggs

Greek yoghurt, and extra to serve

Lemon,

½ cups Self raising flour

½ tsp Baking soda,

Sugar

Lemon juice

Preheat an oven to 170C. Line a 22cm cake tin with baking paper.

Beat the butter and sugar until light and fluffy. Add the eggs one at a time.

Stir in the yoghurt, lemon, flour and baking soda, combining well. Pour the batter into the cake tin. Bake for 50 minutes or until a skewer comes out clean.

While the cake cooks, make the syrup. Place sugar and lemon juice in a small pot. Slowly bring to a simmer, stirring occasionally. Simmer for 5 minutes. Pour over the cake while it is hot and leave it in the tin to cool.

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Lemon-Roasted Fennel Recipe

Lemon yoghurt cake

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Lemon-Roasted Fennel Recipe

Lemon yoghurt cake

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