Caesar Salad is usually incredibly fattening, sadly. This incredibly delicious version is very close in taste and composition to the 1940s classic versions, while turning the salad back into a true health food.
A sipping drink served in French cafés.
A classic, old dessert.
A classic sponge cake that despite its spagna name is actually Italian. The only leavener it uses is the good old-fashioned get as much air into it as you can method.
An old recipe, this is somewhat like a sweetened, flavoured bread pudding baked in a pie shell. Adapted from Mrs Beeton.
Use this sauce hot with vegetables particularly artichokes, fish or seafood such as crab or lobster.
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 will taste like roast chicken, even though you don’t have to turn your oven on — so it’s a great dish for the summer when you don’t want to heat up your place.
Because this dressing omits vinegar, you’ll find that salad greens with it on last far longer.
A classic Marzipan recipe.
This is a very easy, fresh-tasting chutney recipe that lets your food processor do all the work.
An adult cooler drink.
A classic Middle Eastern condiment.
This recipe requires a food processor, but on the upside, a food processor makes it lightning fast.
A rich rice pudding, whose taste is lightened by the addition of lemon.
This Caesar Salad Dressing version, which hails from the 1940s, is considered one of the better versions. It’s easy to make — just assemble it all in a blender, and whiz.
A posset is a thin, custard-like chilled dessert. This recipe for a Lemon Posset is dead easy to make.
You can serve this hot, or at room temperature, making it an hour in advance.
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…
This is a dipping sauce to serve with grilled fish.
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…
This one recipe gets both your chicken and your potatoes dealt with. Just zap a veggie in the microwave, and dinner is done.
Beautiful and easy dessert squares.
As this is a starter and parsley is a featured item, it is probably best to use fresh parsley.