Incredibly flavourful stuffed roasted peppers. Serve with a side salad and some good bread.
Tastes great, with little work.
This version of Caesar Salad Dressing, which hails from the 1940s, is considered one of the more acceptable close-to-authentic versions. It’s easy to make — just assemble it all in a blender, and whiz. Make up to a day ahead and store in fridge.
Caesar Salad is usually incredibly fattening, sadly. This incredibly delicious version is very close in taste and composition to the 1940s classic versions, while lightening the salad up a fair bit.
Citron Pressé is a classic refreshing beverage for sipping served in French cafés.
This is a very easy, fresh-tasting chutney recipe that lets your food processor do all the work.
This recipe requires a food processor, but on the upside, a food processor makes it lightning fast.
A delicious vegetable side that can be made ahead.
Use this sauce hot with vegetables particularly artichokes, fish or seafood such as crab or lobster.
This technique for roasting a chicken involves amazingly little work for a very out of the ordinary roast chicken experience. It makes you feel as though you have dined out at a fancy restaurant.
You can serve this hot, or at room temperature, making it an hour in advance.
A rich rice pudding, whose taste is lightened by the addition of lemon.
Because this dressing omits vinegar, you’ll find that salad greens with it on last far longer.
A very tasty, multiple layers of flavour couscous recipe.
Lemon Butter © Randal Oulton Lemon Butter is butter blended with lemon zest, salt and pepper. It has just a light, subtle, aromatic taste of lemon. In classical French cooking, it is used as a garnish for cold hors d’oeuvres. It’s also good on hot foods where a small, flavourful dollop melts like a sauce….
This one recipe gets both your chicken and your potatoes dealt with. Just zap a veggie in the microwave, and dinner is done.
To make Lemon Extract, lemon peel is soaked in neutral tasting alcohol to infuse the alcohol with the essential oils from the peel. The alcohol is then distilled to end up a light yellow liquid which is about 77% alcohol. Lemon extract is not the same as lemon juice; it is far more concentrated. The…
There are two types of Lemon Oil used for food. The first is not actually a Lemon Oil; it is instead Olive Oil infused with Lemon. See entry on Colonna Oils for one example of this. The second is a very strong essence of Lemon, stronger than Lemon Extract, which is cold pressed from lemon…
You can make the crust or buy it frozen and ready to cook.
A posset is a thin, custard-like chilled dessert. This recipe for a Lemon Posset is dead easy to make.
A puddle of lemon sauce will form under the sponge cake part of the pudding during cooking.
A good dish, but low fat it’s not!
There are very few recipes where you actually need to fuss about using fresh versus dried herbs, but this is one where the dried version of rosemary just wouldn’t do it.
Beautiful and easy dessert squares from the mid 1900s.