If you love all things
lemon
this {Pageturner Ecookbook} is for you

93 recipes
Andalouse sauce
Apricot tart
Avgolemono - Greek egg lemon chicken soup
Avocado Sashimi
Baked salmon fillets
Beef satay
Blueberry basic pie filling
Blueberry corn muffins
Carpaccio of marinated salmon
Champagne sorbet
Chantilly mayonnaise
Citrus kosho - japanese citrus chili paste
Cocktail sauce
Creamy lemon custards
Endives meuniere
Fillets of salmon with roasted garlic
Fish and chips
Fish Fillet Parcels with Sun-dried tomatoes
Fluffy strawberry sherbet
Fresh ricotta
Fruit sorbet
Grand marnier orange mousse
Grilled honey-thyme chicken and potatoes
Hollandaise sauce
Honey-hoisin grilled lamb chops
Kale salad
Kale tabbouleh
Kiwi sorbet
Lemon and lime squares with pistachio crust
Lemon bars
Lemon cheese cake
Lemon chicken breast
Lemon chicken cutlets
Lemon cream tart
Lemon curd
Lemon custard
Lemon custard squares
Lemon herb tahini sauce
Lemon krumkake
Lemon meringue bites
Lemon meringue ice cream pie
Lemon meringue pie
Lemon meringue pie tart
Lemon mousse
Lemon or lime mousse
Lemon pound cake
Lemon pound cake loaf
Lemon pudding cake
Lemon rhubarb mousse
Lemon shortbread coconut squares
Lemon shortbread cookies
Lemon snow pudding
Lemon sorbet
Lemon sorbet in lemon shells
Lemon soufflé glacé
Lemon souffles with macademia nut sauce
Lemon squares
Lemon squares
Lemon tart #1
Lemon tart #2
Lemon tart with walnut crust
Lemon trifle
Lemon yummy dessert
Lemon- honey jello
Lemony lemon pound cake
Luscious lemon mousse and passion
Mango sorbet
Mascarpone cheesecake
Mayonnaise sauce
Orzo salad with lemon and herb
Oven barbecued chicken
Pan-smoked salmon
Panko-crusted salmon
Pears vigneronne
Plum raspberry sorbet
Pompano meuniere
Rillettes of salmon
Smoked salmon and lobster Lorne cottage
Smoked salmon mousse
Smoked salmon salad
Smoked salmon spread with capers
Snow ball champagne cocktail
Sole meuniere
Sorbet doudou maracudja
Sparkling lemon cream
Spicy peanut chicken
Strawberry-blueberry jam
The palm tree
Toffeed pears
Tzatziki sauce
Vegan mayo
Watermelon sorbet
Wild blueberry preserves

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Lemons contain nutrients that may help support your cardiovascular health and protect against kidney stones and anemia, among other benefits.

Lemons are high in vitamin C, fiber, and various beneficial plant compounds.

These nutrients are responsible for several health benefits.

In fact, lemons may support heart health, weight control, and digestive health.

Andalouse sauce

Serves: 6

Preparation time: 5 minutes

Sauce andalouse is a Belgian specialty, a sauce consisting of mayonnaise, tomato paste, and peppers typically served with french fries, meats and poultry.

Ingredients

1 cup mayonnaise sauce
3 tablespoons tomato paste
2 tablespoons diced red pimentos
1 teaspoon juice
1/2 teaspoon Worcestershire sauce

preparation

Combine all ingredients. Mix well.
This sauce goes well with all meats and poultry.

Apricot tart

Serves: 8

Preparation time: 30 minutes

Cooking time:35 minutes

For best results, use tart pans that have removable bottoms

Ingredients

All-purpose flour, for dusting
1 recipe never fail pie crust
8 firm but ripe apricots(about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed juice
Zest of 1/2
1 tablespoon heavy cream

preparation

Preheat oven to 425 degrees.
Roll dough out into one 12-inch circle, and drape over tart pan that has removable bottoms.
In a medium bowl, toss apricots together with sugar, cornstarch, salt, juice, zest and cream. Spoon apricot mixture in tart pans. Spread out evenly. sprinkle with sugar.
Place tart on a baking sheet and bake for 15 minutes; lower oven temperature to 375°.
Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more. Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.

Avgolemono - Greek egg lemon chicken soup

Serves: 4

Preparation time: 10 minutes

Cooking time:10 minutes

Greek egg lemon chicken soup, or “soupa avgolemoni” in Greek (σούπα αυγολέμονη), is a traditional Greek Cypriot soup served as a starter or even as a main course.

“Avgolemono” means egg-lemon in Greek and is a common style of Greek cooking for soups where the egg and lemon juice are mixed with broth and heated until they thicken. In Arabic it is called “tarbiya” and in Turkish, “terbiye”.

Ingredients

4 cups Chicken Stock
2 cups diced cooked chicken
1 tablespoon fresh juice
1/4 teaspoon zest
1/2 cup brown rice (cooked)
4 egg yolks, slightly beaten
black pepper, fresh ground
nutmeg, ground

preparation

Heat stock in 2 qt. saucepan until it is steaming.
In separate bowl, whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock Stir in juice and zest. Add rice, chicken and heat gently, stirring occasionally, until steaming, 3-5 minutes.
Pour into serving bowls and sprinkle with pepper and nutmeg if desired.

Avocado Sashimi

Serves: 2

Preparation time: 10 minutes

Shichimi togarashi (also called nanami togarashi) is a spice blend that consists of 7 ingredients.

A blend may contain ground red chili pepper, ground sichuan pepper, roasted orange peel, black sesame seeds, white sesame seeds, hemp seeds, ground ginger, nori or aonori, poppy seeds, yuzu peel, rape seed, or shiso, depending on the maker. It’s wonderful sprinkled on everything from chicken or fish, to soup or steamed vegetables.

Ingredients

1 ripe avocado
1/2 fresh
shichimi togarashi
wasabi paste
soy sauce

preparation

Peel the avocado and cut into slices.
Squeeze juice over the slices. Sprinkle with shichimi togarashi and serve with wasabi and soy sauce.

Baked salmon fillets

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

Ingredients

1/2 cup soft unsalted butter
2 tablespoons juice
1 1/2 tablespoons chopped chives
2 teaspoons grainy Dijon mustard
1 teaspoon grated peel
to taste salt and pepper
4 6-ounce salmon fillets, boned

preparation

Preheat oven to 400 degrees. In a small bowl, mix butter, half of the juice, chopped chives, mustard, peel, salt and pepper until well blended.
Line a baking sheet with foil. Rub one tablespoon of mustard-chive butter over foil. Place fillets skin side down on foil and spoon about one teaspoon of juice on each fillet. Season with salt and pepper.
Top each fillet with one tablespoon of mustard-chive butter. Bake for 12 to 15 minutes.

PRESENTATION

Using a slotted spatula, place the fish fillets in the center of warm plates. Spoon the chive-butter sauce over. Serve hot.

Beef satay

Serves: 4

Preparation time: 25 minutes

Cooking time:20 minutes

Satays, skewers of seasoned meat that are easy to prepare and quick to cook, are ideal for warm-weather dining and out door grilling.
Satays are the Indonesian version of shish kebab that does not have alternate layers of vegetables.
They can be made with almost any meat, poultry or seafood. This seasoned dish is often served with a spicy and sweet sauce made of ground peanuts and peanut butter.

Ingredients

1 lb flank steak
3 2-inch pieces grass
1 piece rind
1/2 cup finely chopped onion
2 tablespoons soy sauce, preferably ketjap manis, a sweet soy sauce
2 tablespoons vegetable oil
1/2 teaspoon shrimp paste (optional)
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
To taste salt
1/2 teaspoon sugar

PEANUT SAUCE FOR SATAYS

2 tablespoons corn or peanut oil
1 teaspoon minced garlic
1 tablespoons finely chopped onion
1/2 teaspoon dried crushed red pepper flakes
1 tablespoon grated ginger
1/4 teaspoon shrimp paste
3 tablespoons tamarind liquid
1 1/2 tablespoons sugar
1 cup peanut butter
1 tablespoon or lime juice
1 1/4 cups boiling water

preparation

Cut the steak into one-inch cubes and put them in a mixing bowl. Add the grass and rind. Put the onion, soy sauce, oil, shrimp paste, cumin, coriander, turmeric, salt and sugar in the container of a food processor or blender, and blend to a fine paste.
Pour this over the meat and blend well. Let stand one hour. Light and heat the grill.

Arrange equal portions of the meat on each of eight wooden skewers that have been pre soaked in cold water. Place the meat on the grill and cook about two minutes.
Turn and cook about two minutes on the other side. Serve with peanut sauce.

The sauce:
Heat the oil in a saucepan, and add the garlic and onion. Cook stirring over low heat for 2 to 3 minutes.
Add the pepper flakes. Ginger, shrimp paste, tamarind liquid, sugar, peanut butter, and or lime.
Whisk in the boiling water. When blended, remove from heat.
If the sauce starts to curdle, add a little more water.

Blueberry basic pie filling

Serves: 8

Preparation time: 15 minutes

Cooking time:35 minutes

Ingredients

4 cups blueberries
1 cup sugar
1/3 cup cornstarch
1/4 cup juice

preparation

Mix blueberries, sugar and juice in a heavy saucepan.
Bring to boil, stirring frequently. Mix cornstarch with enough water to make a paste. Pour into the berry mixture, stirring constantly until thick. Cool.
The mixture can be cooled and stored orpPour into unbaked pie shell and bake at 400 degrees for about 35 minutes or until crust is golden.

Blueberry corn muffins

Serves: 12

Preparation time:15 minutes

Cooking time:20 minutes

Ingredients

1 cup flour
1 cup cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
4 ounces unsalted butter
1 egg
1/3 cup honey
1/3 cup sugar
3/4 cup milk
2 cups blueberries

preparation

Preheat oven to 400 degrees.
In a mixing bowl, combine flour, cornmeal, baking powder and salt. Set aside.
In an electric mixer, whisk together the butter, egg, sugar, honey and milk.
Stir together these two mixtures and carefully fold in the blueberries. Spoon the batter in a greased 12-muffin tins.
Bake the muffins for 15 to 20 minutes or until golden. Remove muffins from cups while hot.

Carpaccio of marinated salmon

Serves: 6

Preparation time: 30 minutes

The raw paper-thin fresh salmon is combined a tangy dressing and a garnish of roasted sweet red peppers, and diced fresh tomatoes. You can prepare the salmon 2 hours in advance. Season only when ready to serve.

Ingredients

1 pound salmon fillet, fresh
5 tablespoons green peppercorns, chopped
2 tablespoons juice
to taste, salt
5 tablespoons olive oil
1 large sweet red pepper
2 large tomatoes
6 sprigs fresh parsley
12 slices toasted french bread

preparation

When serving raw fish, you must buy extra-fresh fish of the highest quality and serve it the same day. Bone and skin the salmon fillet. Cut into 6 equal slices.
Lay an 11-inch square sheet of plastic wrap flat on a working surface. Place one slice of salmon in the middle and cover with a second 11-inch square of plastic.
Gently flatten the salmon with a meat pounder, mallet, or a heavy skillet into a disk about 5 to 6 inches in diameter, shaping it as round and thin as possible. Repeat the same process with the other 5 pieces of salmon.
Stack the 6 wrapped salmon disks on a plate and refrigerate until needed.
In a cup, mix the green peppercorns, juice, salt, and oil. Set the carpaccio dressing aside. Preheat broiler.
Split the red peppers in halves; remove seeds. Place the red pepper halves on an oiled baking sheet and broil until skin becomes dark, about 10 minutes. Remove from heat and let cool.
Peel the blackened skin off under cold water. Pat dry with paper towel, cut into matchsticks, and set aside.
Dip the tomatoes in boiling water for 8 to 10 seconds, transfer to cold water for a minute. Peel the tomatoes, split in halves, squeeze the seeds out. Cut tomato pieces into 1/4-inch dices, and set aside.
Remove the wrapped salmon slices from the refrigerator. Discard the top layer of plastic from each salmon disk and place salmon side down on a cold serving plate. Discard the remaining sheet of plastic. Repeat the same process with the remaining salmon disks.
PRESENTATION
Drizzle the carpaccio dressing equally over each salmon disk. Garnish each plate with the red pepper strips, diced tomatoes, and parsley sprigs.
Serve with toasted french bread.
Note: Another variation is to serve the salmon carpaccio with a gazpacho salad or a tabouleh salad.

Champagne sorbet

Serves: 10

Preparation time: 30 minutes

Cooking time:10 minutes

Ingredients

1 quart water
1 pound sugar
2 ounces juice

For meringue:
4 ounces sugar
1/4 cup water
4 egg whites
6 ounces champagne

preparation

In a medium saucepan, combine the water, sugar, and juice. Bring to boil. Cool in a mixing bowl. Freeze in an ice cream maker. When almost set, spoon in the meringue, (see recipe below) and 3 ounces of Champagne, and continue churning in the ice cream maker until creamy and set.

Meringue:
Boil water and sugar to a temperature of 230 F to 240 F.
Beat egg whites in an electric mixing bowl until medium firm. Slowly, add the hot sugar while continuing to beat the whites, and beat until cool.
Serve in chilled champagne glasses. Pour remaining Champagne over sorbet.

Chantilly mayonnaise

Serves: 14

Preparation time: 5 minutes

Ingredients

2 cups mayonnaise sauce
1 tablespoon juice
1 teaspoon hot pepper sauce
1/2 cup whipped cream

preparation

Season mayonnaise with juice, hot pepper sauce, and salt to taste.
Fold in whipped cream.
Good with asparagus, artichokes, and cucumbers.

Citrus kosho - japanese citrus chili paste

Serves: 8

Preparation time:20 minutes

This citrus chili paste is a fresh take on the traditional Japanese yuzu kosho, substituting limes and lemons and orange and grapefruit for the tough to find yuzu. It’s fragrant and salty and hot. You’ll want a microplane and a mortar and pestle for this recipe. You could finish the mixing in a food processor or in a blender for a finer paste. The citrus kosho pairs well with beef, chicken recipes and with Miso soup..It also combines unexpectedly well with pasta, particularly with the Japanese-style pasta flavored mainly with soy sauce.Japanese.

Ingredients

1 ( Meyer if available)
1 lime
1 small grapefruit
1 small orange
2 stalks grass
2 serrano or jalapeňo chilis
1 tablespoon fine grained salt

preparation

Zest the s, limes, along with the grapefruit and orange into a medium bowl. Remove the fibrous outer layers and tops and bottoms from the grass, leaving the tender center of the stalk. Finely chop the center of the stalk and add to the bowl. Finely slice the chili, and add it, seeds and all, to the bowl.
Transfer the ingredients to a mortar, add the salt, and pound with a pestle until everything combines into a rough paste (alternatively, blend in a food processor or blender into a fine paste). Juice one half of a and one half of a lime and add the juice to the paste and stir.

Place in a glass jar, cover, and let ferment a few days at room temperature. Store in refrigerator.

Will keep in the refrigerator for about a month.

Cocktail sauce

Preparation time: 5 minutes

Ingredients

1 1/2 cup mayonnaise sauce
1/2 cup chili sauce
1 tablespoon ketchup
1 teaspoon Worcestershire
1 tablespoon juice
1/4 teaspoon seasoned salt
1/4 teaspoon paprika

preparation

Blend all ingredients until smooth. Serve with cold seafood.

Creamy lemon custards

Serves: 6

Preparation time: 15 minutes

Cooking time:20 minutes

This is a rich and creamy recipe.

Ingredients

1/2 cup sugar
2 large eggs
2 egg yolks
1/2 cup juice
1 teaspoon grated rind
1 cup heavy cream or light cream
raspberries (optional)

preparation

Preheat oven to 350 degrees. Select a roasting pan to fit six 1/2-cup ramekin or custard cups.
In medium bowl, whisk sugar and eggs until a creamy texture appears.
Mix in juice, rind and cream . Set aside.
Divide custard evenly among the five ramekins or custard cups. Pour hot water into roasting pan to come half way up sides of custards.
Bake for about 20 minutes or until set.
Remove custards from pan. Allow to cool slightly. Cover each custard with plastic wrap. Chill until ready to serve.
As an option, garnish with raspberries before serving.

Endives meuniere

Serves: 4

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

8 Belgian endives
3 tablespoons freshly squeezed juice
2 tablespoons sugar
Sea salt and freshly ground white pepper to taste
2 tablespoons butter

preparation

Rinse and dry the endives, and remove any leaves that have darkened. Trim the ends slightly and using a small knife.
Bring a large pot of salted water to a boil. Add the juice, 1 tablespoon of the sugar, and the endives, and cook until soft, about 30 minutes.
Drain thoroughly and place in a single layer on a platter. Sprinkle with 1 tablespoon sugar, salt, and pepper, and set aside until cool enough to handle. (The recipe may be prepared to this point several hours in advance. Cover until needed.)
With your hands, gently but firmly squeeze each endive to extract the liquid.
In a large skillet, melt the butter over moderately high heat. Add the endives in a single later and brown evenly on each side, about 3 minutes per side. Remove and drain well.
Transfer the endives to a warmed serving bowl and season to taste with salt and pepper. Serve immediately.

Fillets of salmon with roasted garlic

Serves: 8

Preparation time:15 minutes

Cooking time:50 minutes

Ingredients

2 medium heads of garlic, peeled
1/2 cup olive oil
3 tablespoons butter
8 6-ounce salmon fillets
4 teaspoons juice
4 teaspoons fresh rosemary, chopped

preparation

Preheat oven to 400 degrees.
Place garlic in a ramekin dish. Pour enough oil to cover. Wrap in double thickness of foil. Bake until very tender, about 35 minutes.
Using a slotted spoon, transfer garlic and 1 tablespoon of oil to a small bowl. Squeeze garlic cloves out of heads of garlic. Place cloves and oil in a food processor. Add butter and purée. Season with salt and pepper.
Arrange salmon fillets on a baking sheet. Season with salt and pepper. Sprinkle each with juice and spread 1 tablespoon of garlic butter purée over each.
Bake uncovered about 15 minutes. Sprinkle with rosemary.

Fish and chips

Serves: 6

Preparation time: 30 minutes

Cooking time:20 minutes

Ingredients

2 pounds boned and skinned cod
1/2 teaspoon salt
1 recipe batter for fish (recipe below)
2 pounds baking potatoes
6 wedges
oil for frying

BATTER FOR FISH

1/2 cup flour
1/2 cup pancake flour
1/2 cup cornstarch
2 tablespoons baking powder
1 egg
1 cup water

preparation

Cod can be substituted with other white firm skinless, and boneless fish.
Cut fish into 5 oz. (140 g) pieces. Wash under cold water and dry. Season with salt. Coat in the cold batter.
Deep fry at 360 F. (190 C) for 4 to 5 minutes. Arrange on a warm dish lined with a napkin.
Serve with chips and pieces, or the traditional malt vinegar.
(The chips are actually large French fried potatoes, made with the baking potatoes, and deep fried.

BATTER FOR FISH

In a large mixing bowl, combine all dry ingredients. Beat egg and water. Blend in dry ingredients until smooth.

Fish Fillet Parcels with Sun-dried tomatoes

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

4 fish fillets, (such as catfish, trout or salmon) about 1-1/2 lb (750 g) total
1 tbsp extra-virgin olive oil
1 tsp grated rind
2 tsp juice
1/4 tsp salt
1/4 tsp pepper
2 tbsp drained oil-packed sun-dried tomatoes, thinly sliced
2 tbsp chopped black olives
2 tbsp rinsed capers
4 fresh thyme sprigs

preparation

The fish can be enclosed in parchment paper or foil.
Preheat oven to 400 F.
Cut four sheets of heavy-duty foil or parchment paper in 6 to 8 inches long; arrange fish in single layer in center. Brush fish with half of the oil; turn.

In small bowl, whisk together rind and juice, salt, pepper and remaining oil; brush over fish. Sprinkle with tomatoes, olives, capers and thyme.
Double-fold sides then ends to seal, leaving room in package for steam.

Place, seam side up, in oven; cook until fish flakes easily when tested, about 15 minutes.

Fluffy strawberry sherbet

Serves: 8

Preparation time: 1 hour

Cooking time:10 minutes

Ingredients

1/2 cup water
3/4 cup sugar
3 egg whites
3 cups strawberries
1 tablespoon juice

preparation

Combine the water and sugar in a saucepan. Dissolve the sugar over medium heat. Boil the sugar until it reaches the soft ball stage, 238 degree F. To test without a thermometer, put a drop of syrup in cold water. If it forms a soft ball, the syrup is ready.
While making the syrup, beat the egg whites in a metal bowl, until they begin to foam.
Slowly pour in the hot syrup and continue beating for about 10 minutes or until mixture is cool.
Clean the strawberries, hull and puree them with the juice. Gently fold in the egg white mixture then pour in an ice cream maker and freeze until creamy.

Fresh ricotta

Serves: 8

Preparation time: 30 minutes

Cooking time:10 minutes

Ingredients

4 cups whole milk
1 cup 35 per cent cream
½ tsp salt
3 tbsp freshly squeezed juice

Crusty bread
Extra-virgin olive oil

preparation

1. Stir milk, cream and salt in a large saucepan. Bring to a simmer over medium-high heat, stirring occasionally to avoid scorching. This will take about 10 minutes. Remove from heat. Stir in juice. Let stand, without stirring, for 5 to 8 minutes until mixture separates.

2. Line a colander with 5 layers of cheesecloth. Place lined colander over a bowl so excess liquid can drain. Pour mixture into lined colander and let stand for 1 hour. Transfer ricotta to a serving dish or container. If making ahead, ricotta will keep well, covered and refrigerated, for up to 3 days. Serve with crusty bread and drizzle with extra-virgin olive oil.

Fruit sorbet

Serves: 8

Preparation time: 1 hour

Cooking time:10 minutes

Ingredients

2 cups water
10 ounces sugar
1 ounce juice
2 cups fruit pulp and juice (apricot, kumquat, , orange, peaches, pears, pineapple, raspberry, strawberries, tangerine)

preparation

In a medium saucepan, combine the water and sugar. Bring to a boil. Add juice and fruit pulp.
Refrigerate until cold. Churn in an ice-cream machine.

Grand marnier orange mousse

Serves: 8

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

3 tablespoons Grand Marnier
2 tablespoons fresh juice
1 envelope unflavored gelatin
1/2 cup fresh orange juice
4 egg yolks
5 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons grated orange peel
2 1/4 cups chilled whipping cream
1/4 cup icing sugar

preparation

Combine Grand Marnier, juice and gelatin in a bowl. Allow to set for 5 minutes. Heat in double boiler to dissolve gelatin. Heat orange juice.
In a large bowl, beat yolks, sugar and cornstarch. Whisk in orange juice. Stir over medium heat to thicken. Do not boil. Strain in large bowl.
Add gelatin mixture and orange peel. Let stand until cool but not set, stirring occasionally. Beat cream with icing sugar to soft peaks.
Fold in gelatin mixture. Use for orange mousse Grand Marnier cake, or pour into a decorative mold or individual cups to set. Unmold before serving.

Grilled honey-thyme chicken and potatoes

Serves: 4

Preparation time: 10 minutes

Cooking time:40 minutes

Ingredients

4 chicken legs, excess fat trimmed
2 tbsp olive oil
1/2 tsp salt
1 lb (454 g) baby potatoes, sliced in half
2 tbsp Dijon mustard
2 tbsp honey
2 tbsp fresh thyme leaves
2 s, sliced in wedges

preparation

Preheat barbecue to medium.
Coat chicken with 1 tbsp oil and 1/4 tsp salt in a medium bowl. Season with fresh pepper. Toss potatoes in remaining oil and salt in another bowl. Season with fresh pepper. Stir Dijon with honey and 1 tbsp thyme
Oil grill. Barbecue chicken and potatoes, with lid closed, flipping chicken halfway through, until chicken is springy when pressed, about 30 min. Transfer potatoes to a platter when they are fork-tender, about 15 min.
Transfer chicken to a platter with potatoes and brush with Dijon mixture. Sprinkle with remaining thyme.
Barbecue s about 1 min. Serve with chicken and potatoes.

Recipe published by chatelaine.com/

Hollandaise sauce

Serves: 6

Preparation time: 10 minutes

Cooking time:12 minutes

Hollandaise sauce is an emulsion of egg yolk and liquid clarified butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance, it is light yellow and opaque, smooth and creamy.

Ingredients

5 egg yolks
1 tablespoon juice
12 ounces butter
to taste salt, ground white pepper, cayenne pepper and
Aromat seasoning

preparation

Clarify butter over medium heat.
Whisk egg yolks and juice together in a stainless steel bowl. Place the bowl over top of a double boiler. Do not allow the bowl to touch the water as it will overcook the egg yolks. Slow, progressive heating is best when making hollandaise sauce.
Whip the yolks until they reach a creamy consistency. Remove from heat.
Slowly pour warm butter into the yolks, whipping continuously to blend. Add seasonings to taste.
The sauce will keep, covered, in a warm place for at least 30 minutes.

Honey-hoisin grilled lamb chops

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

Ingredients

8 double thick lamb chops, trimmed

For the honey hoisin marinade:
3 tablespoons soy sauce
2 tablespoons juice
1 tablespoon honey
2 tablespoons hoisin sauce
2 tablespoons Dijon mustard
3 tablespoons olive oil
1 cup chopped onions
2 tablespoons chopped fresh rosemary
1/2 cup chopped flat-leaf parsley
1/2 teaspoon ground black pepper

preparation

To make the marinade:
In a medium-size bowl, mix together all the marinade ingredients. The marinade can be stored in a lidded glass jar for 4 days.
Place lamb chops in a large mixing bowl, and toss them in the marinade. Allow to marinade for one hour.
Preheat oven to broil. Remove the lamb chops from marinade, and place on a rack resting on a shallow roasting pan.
Broil as close to the heat source as possible for 6 to 8 minutes. Turn the chops over and continue broiling fro another 5 to 6 minutes.
The finished chops should be pink and juicy with a dark brown crust. Serve immediately.

Kale salad

Serves: 4

Preparation time: 15 minutes

Kale is among the most nutrient-dense commonly eaten vegetables.

Ingredients

4-6 cups kale, loosely packed kale leaves
juice of 1
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
1 minced shallot
salt and pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino, Asiago or Parmesan

preparation

Wash and spin dry the kale leaves and chop finely.

Whisk together juice, olive oil, garlic, shallot, salt, pepper, and a generous pinch of hot red pepper flakes.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Toss again, and top with remaining cheese.

Kale tabbouleh

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

Use bulgur wheat as the base for this Middle Eastern salad of supe rhealthy greens, feta cheese and spices

Ingredients

1 cup fine bulgur
1 bunch kale, stems removed, leaves finely chopped (5 cups)
3 tablespoons mint, roughly chopped
4 tablespoons chopped parsley
2 spring onions, sliced
½ cucumber, diced
4 tomatoes, deseeded and chopped
pinch of ground cinnamon
pinch of ground allspice
6 tbsp olive oil
2 tablespoons juice
100g feta cheese, crumbled
4 lettuce leaves separated, to serve

preparation

Cook bulgur according to package instructions. Cool.
Stir the kale, mint, spring onions, cucumber and tomatoes through the bulghar wheat. Season with the cinnamon and allspice, then dress with the olive oil and juice to taste. Scatter over the feta. To serve, scoop the salad onto leaves of lettuce.

Kiwi sorbet

Serves: 8

Preparation time: 45 minutes

Cooking time:10 minutes

Ingredients

8 kiwis
1/2 cup sugar
1/2 cup water
2 tablespoons juice

preparation

Peel kiwis. Puree in a food processor. Combine water and sugar. Heat in a saucepan until sugar is dissolved. Cool the syrup. Add the juice and kiwi puree.
Pour the mixture in an ice cream maker and freeze 15 to 20 minutes. Serve with kiwi slices or other color contrasting fruit if desired.

Lemon and lime squares with pistachio crust

Serves: 8

Preparation time:20 minutes

Cooking time:2 hours 15 minutes

You may accompany the squares with a raspberry coulis.

Ingredients

4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
2/3 cup shelled pistachios
1 cup (4 ounces) graham-cracker crumbs
1/4 cup sugar
1 tablespoons grated lime zest
FOR THE FILLING
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/4 cup fresh lime juice
1/4 cup fresh juice

preparation

Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
In a food processor, finely chop pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
In a large bowl, whisk together egg yolks and condensed milk. Add lime and juices; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

Lemon bars

Serves: 12

Preparation time: 30 minutes

Cooking time:55 minutes

Ingredients

For the crust:
1/2 pound unsalted butter at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated zest (4 to 6 s)
1 cup freshly squeezed juice
1 cup all-purpose flour
Confectioners’ sugar, for dusting

preparation

Preheat the oven to 350 degrees.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, zest, juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners’ sugar.

Lemon cheese cake

Serves: 8

Preparation time: 20 minutes

Cooking time:12 minutes

Ingredients

Crust:
1 1/4 cups sugar cookie crumbs
1/4 cup sesame seeds, toasted
2 teaspoons sugar
1/4 cup butter, melted

Filling:
5 egg yolks
1/2 cup sugar
1/3 cup juice
1 teaspoon peel, grated
6 ounces cream cheese, soft
1/4 cup sour cream
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon unflavored gelatin
1/4 cup water

preparation

Crust:
Mix ingredients for crust. Press on bottom and sides of a greased 8-inch spring form mold.
Filling:
Combine egg yolks, sugar, and juice in a double boiler. Whisk until hot and thick. Add peel.
Mix the remaining ingredients, and stir in egg yolk mixture. Dissolve gelatin in cold water. Let stand for 5 minutes.
Melt over low heat and stir in cream cheese mixture. Spread in mold. Refrigerate to set.

Lemon chicken breast

Serves: 4

Preparation time: 20 minutes

Cooking time:40 minutes

Ina's favorite dish from her book Barefoot Contessa "how easy is that".

Ingredients

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated zest (2 s)
2 tablespoons freshly squeezed juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1

preparation

Preheat the oven to 400 F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just one minute — but don't allow the garlic to turn brown. Off the heat, add the white wine, zest, juice, oregano, thyme and 1 teaspoon salt, and pour into a 9-by-12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the in eight wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for two minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Lemon chicken cutlets

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

Ingredients

3/4 cup plain dry breadcrumbs
2 teaspoons minced fresh basil or 1 teaspoon dried
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
2 teaspoons minced peel
4 skinless boneless chicken breast halves
salt and white pepper to taste
2 tablespoons olive oil
2 tablespoons butter
4 wedges

preparation

Mix breadcrumbs, basil and thyme and peel on a large plate. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness.
Rinse chicken with cold water so that coating will adhere. Sprinkle with salt and pepper. Press both sides of chicken breasts into crumb mixture to cover.
In a heavy large skillet, Heat oil over medium-high heat. Add chicken to skillet.
Sauté over medium heat until chicken is cooked through and golden brown. Turn chicken and continue cooking about 4 minutes per side. Serve chicken with wedges

Lemon cream tart

Serves: 10

Preparation time: 20 minutes

Cooking time:50 minutes

Ingredients

8 ounces soft cream cheese
1/3 cup sugar
1 teaspoon juice
1 egg
1/4 cup sugar
2 teaspoons flour
3/4 cup light corn syrup
1/3 cup juice
2 teaspoons melted margarine
1 teaspoon grated peel
2 eggs, beaten
1 10-inch pie crust

preparation

Preheat oven at 375 degrees.
Line the pie crust in a 10-inch tart pan with removable bottom. Press in bottom and sides of pan.
Combine cream cheese and sugar. Add juice and egg. Beat until smooth. Spread over crust.
Combine sugar, flour, corn syrup, juice, margarine, and peel. Mix well. Add beaten eggs.
Carefully pour over cream cheese mixture. Bake 40 50 minutes or until crust is golden brown. Cool completely.
Remove from pan and refrigerate.

Lemon curd

Serves: 10

Preparation time: 15 minutes

Cooking time:12 minutes

Ingredients

1/2 cup butter
1 1/2 cups sugar
1 tablespoon grated rind
4 eggs
1 cup juice

preparation

Melt butter in a double boiler. Add sugar, grated rind, juice. Stir to melt sugar.
Beat eggs in a mixing bowl until frothy.
Mix into mixture. Return to double boiler, and cook and stir until thick. Ladle into jars, cover, and cool to room temperature. Refrigerate.

Lemon custard

Serves: 8

Preparation time: 15 minutes

Cooking time:7 minutes

This is a light version.

Ingredients

1/2 cup sugar
4 eggs, beaten
2 tablespoons cornstarch
grated rind of 2 s
½ cup juice
3 cups 2% milk
1 teaspoon extract
whipped cream (optional)

preparation

In medium bowl, whisk sugar and eggs. Mix in cornstarch and juice. Set aside.
In large saucepan, heat milk over medium heat until tiny bubbles appear around edges of pan.
Stir into egg mixture. Strain through a fine strainer and add rind. Return mixture to clean saucepan.
Cook over medium heat while whisking 5 to 7 minutes or until thickened.
Divide custard evenly among eight 1/2-cup ramekins or custard cups.
Allow to cool slightly. Cover each custard with plastic wrap. Chill until ready to serve.
As an option, garnish with whipped cream before serving.

Lemon custard squares

Serves: 8

Preparation time: 20 minutes

Cooking time:25 minutes

Ingredients

CRUST:

1 cup flour
1 cup Graham wafer crumbs
1 cup coconut
1 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened

FILLING:
1 can (300 ml) condensed milk
2 egg yolks
1/2 cup juice

TOPPING:
2 egg whites
2 tablespoons sugar

preparation

Preheat oven at 350 degrees.
Bottom crust:
Combine ingredients in a large bowl. Mix well together. Press one half into an 8-inch square pan. Save remaining half of crumb mixture for the top.
Filling:
In a mixing bowl, combine milk, egg yolks and juice. Beat 1 minute. Spread over bottom mixture.
Topping:
Beat egg whites and sugar until it reaches the consistency of meringue. Spread on top of filling. Spoon remaining crumbs mixture over top. Bake for about 25 minutes and until top is brown.

Lemon herb tahini sauce

Serves: 4

Preparation time:10 minutes

• The consistency of the Lemon Herb Tahini may be adjusted based on the required use, be it as a sauce, dressing, or dip. Adjust the consistency by adding more water or oil as needed to thin the tahini.
• Storage: Refrigerate for 5 days in an airtight container.

Ingredients

¼ cup tahini
¼ cup olive oil
½ packed cup fresh parsley or cilantro, or mixed
1 large clove garlic, peeled
2 tablespoons fresh juice plus more to taste (about one-half )
1/2 zest
1 teaspoon maple syrup or to taste
Salt to taste

preparation

Combine the tahini, herbs, garlic, zest and juice, olive oil, and 2 tablespoons water to a food processor or blender.
Blend until smooth, adding more water as needed until the desired texture.
Add maple syrup and salt to taste.

Lemon krumkake

Serves: 6

Preparation time: 10 minutes

Cooking time:20 minutes

Ingredients

3 eggs
1/2 cup sugar
1/2 cup melted butter
1/2 cup flour
1 teaspoon extract

preparation

Beat eggs and sugar until light and creamy. Stir in the remaining ingredients until smooth.
Cook on pizzelli machine to form wafers, or while wafer is hot, shape into cup over a glass or similar container.

Lemon meringue bites

Serves: 12

Preparation time: 30 minutes

Cooking time:15 minutes

Ingredients

For curd
3/4 stick (6 tablespoons) unsalted butter
1 tablespoon finely grated fresh zest
1/2 cup fresh juice
1/2 cup sugar
3 large eggs
12 tartlet shells
For meringue
3 large egg whites
1/2 teaspoon cream of tartar
3/4 cup confectioner's sugar

preparation

Make curd:
Cut butter into pieces and in a heavy saucepan cook with zest, juice, and sugar over moderate heat, stirring, until sugar is dissolved and mixture just comes to a simmer.
In a bowl whisk together eggs and whisk in mixture until combined well.
Transfer curd to pan and heat over moderate heat, whisking constantly, until it just begins to simmer. Pour curd through a fine sieve into a bowl and cool slightly.
Chill curd, its surface covered with plastic wrap, at least 2 hours, or until cold, and up to 3 days.
Fill tartlet shells in baking cups with curd. Chill tartlets, covered, 1 hour. Preheat oven to 400°F.
Make meringue:
In a bowl with an electric mixer beat whites and cream of tartar until they hold soft peaks. Gradually add sugar, beating until meringue holds stiff peaks.
Transfer meringue to a pastry bag fitted with 1/2-inch plain tip and pipe meringue 2 inches high onto each tartlet, completely covering curd.
Bake tartlets in middle of oven 3 minutes, or until meringue tips are just browned, and cool in cups on racks.
Chill tartlets in airtight containers at least 2 hours, or until cold, and up to 1 day.
Keep tartlets chilled until ready to serve.

Lemon meringue ice cream pie

Serves: 8

Preparation time: 30 minutes

Cooking time:15 minutes

Ingredients

Lemon curd:

2 large eggs
2 large egg yolks
6 tablespoons (3/4 stick) unsalted butter
1 cup sugar
6 tablespoons fresh juice
2 teaspoons finely grated peel
Pinch of salt

Crust:
1 1/2 cups finely chopped pecans or walnuts
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
3 cups vanilla ice cream, or coconut ice cream, slightly softened, divided

Meringue
4 large egg whites, room temperature
Pinch of cream of tartar
6 tablespoons sugar

preparation

For curd:
Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, juice, peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours.
Can be made 2 days ahead. Keep chilled.

for crust:
Preheat oven to 400°F. Mix pecans or walnuts, sugar, and butter in medium bowl until moistened. Press mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.

Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over curd; spread into even layer. Cover and freeze until firm, about 2 hours.

For meringue: Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading to seal at edges and swirling decoratively.
Can be made 1 day ahead. Freeze pie. Brown meringue until golden in a preheated 500°F oven watching to prevent burning, about 2 to 3 minutes. Cut pie into wedges; serve immediately.

Lemon meringue pie

Serves: 8

Preparation time: 40 minutes

Cooking time:30 minutes

Ingredients

1 recipe Never Fail Pie Crust

1 cup sugar
3 tablespoons corn starch
1 1/2 cups cold water
3 eggs, separated
grated rind of 1
1/2 cup juice
1 tablespoon butter
1/3 cup sugar

preparation

Pie crust:
Preheat oven to 375 degrees.
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use.
Line crust with foil or parchment paper and weight with beans or pie weights.
Bake at 400 degrees until edge is light golden brown, about 20 minutes. Remove the beans and foil, and continue cooking until bottom is dry, about 5 minutes. Cool to room temperature.
In 2-quart saucepan stir together 1 cup sugar and corn starch. Gradually stir in water until smooth. Stir in egg yolks. Whisking constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in rind, juice, and butter.
Turn into pastry shell. In an electric beater, whisk egg whites at high speed until foamy.
Gradually beat in sugar and continue beating to form stiff peaks. Spread some meringue around edge of filling first, touching crust all around, then fill in center.
Bake in 325 F oven about 10 minutes or until lightly browned. Cool.

Lemon meringue pie tart

Serves: 6

Preparation time:20 minutes

Cooking time:30 minutes

A towering lemon meringue pie to wow guests at the table.

Ingredients

For the pastry

3 oz (90 g) unsalted butter
2 tbsp (20 g) ground almonds (almond meal)
1/2 cup (50 g) icing (confectioners’) sugar
2 large eggs
5 oz (150 g) plain (all-purpose) flour
1/2 tsp salt

For the custard

1 leaf (sheet) gelatine
3 unwaxed s
3 eggs
70 g caster (superfine) sugar
4 oz (120 g) unsalted butter

For the Italian meringue
230 g caster (superfine) sugar
2 tbsp water
1 , juice only
4 egg whites

preparation

First make the pastry. In a bowl, soften the butter with a spatula. In a mixer with a paddle (flat beater) attachment, beat the softened butter, ground almonds (almond meal) and icing (confectioners’) sugar until smooth.

Then add the eggs, one at a time, while beating. Incorporate the flour and salt. Mix the pastry dough until crumbly.

Form the dough into a ball, wrap in clingfilm (plastic wrap) and rest overnight in the refrigerator.

Make the custard. Soften the gelatine in a bowl of cold water for 5 minutes. Zest two of the s and squeeze all three. In a bowl, beat the eggs with a fork.

Combine the juice, sugar and butter in a pan and bring to the boil. Gradually add the eggs, incorporating with a whisk. Cook over a low heat until the mixture comes to a gentle boil.

Pour the mixture into a bowl. Squeeze the gelatine and incorporate. Add the zest. Use an immersion blender to mix well. Put into an airtight container and rest overnight in the refrigerator.

Preheat the oven to 175°C/350°F/gas mark 4.

Roll out the pastry dough into a 6-mm/1/4-inch-thick disc. Grease a tart pan with butter and line with the pastry. Bake in the preheated oven for 15 minutes.

Make the Italian meringue. Dissolve the sugar into 2 tablespoons of water and the juice in a pan over a low heat.

Bring to the boil and cook until the mixture reads 120°C/250°F on a cooking thermometer. If you don’t have a cooking thermometer, put a little of the syrup in a spoon and let one drop fall into a glass of cold water. If it forms a small, soft ball, the syrup is ready.

In a grease-free bowl, whisk the egg whites to stiff peaks. Pour the syrup in a thin stream into the meringue while whisking until the mixture cools.

Fill the pastry case (shell) with the custard. Use a plastic spatula to cover the tart with meringue, creating a dome in the centre. Caramelise with a chef's blowtorch.

Chill in the refrigerator for 1 hour before serving.

Lemon mousse

Serves: 8

Preparation time: 20 minutes

Ingredients

1 envelop unflavored gelatin
1 tablespoon cold water
1 teaspoon grated rind
1 cup or lime juice, freshly squeezed, and strained
1/3 cup sugar
1 cup heavy cream or 1 1/2 cups Cool Whip
1 tablespoon sugar

preparation

Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the lime rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set. Beat the cream with the sugar until stiff. Fold into the lime mixture. Spoon into crystal glasses or molds.

Lemon or lime mousse

Serves: 8

Preparation time: 35 minutes

Ingredients

preparation

Lemon pound cake

Serves: 12

Preparation time:20 minutes

Cooking time:1 hour 30 minutes

Very moist pound cake that comes out right each and every time. To make super fine sugar, mix regular granulated sugar in a blender until fine.

Ingredients

3 1⁄2 cups cake flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
1 1⁄2 cups unsalted butter, room temperature
2 1⁄4 cups super fine sugar
6 large eggs
1 cup whole milk
1 tablespoon zest, finely grated
1 teaspoon extract
1 teaspoon pure vanilla extract

FOR THE HOT SYRUP TOPPING
1⁄2 cup granulated sugar (Yes, this much more!)
2 teaspoons zest, finely grated (Yes, this much more!)
1⁄2 cup juice, freshly squeezed

preparation

FOR THE CAKE:
Making sure there is a rack in the middle of the oven.
Preheat oven to 300 degrees F, then butter and flour a 10" (12-cup) Bundt pan.

Sift flour, baking powder and salt together TWICE.
In a large bowl and with an electric mixer on medium speed, beat butter until light & fluffy.
Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, and continue beating until light & fluffy.
Add the eggs, one at a time, beating well after each addition.
Reduce speed to low and add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
Stir in 1 tablespoon of the zest & both extracts.
Transfer batter to prepared pan and smooth top with a rubber spatula, and bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
Remove from oven and let cool in the pan on a wire rack for 15 minutes.

FOR THE HOT SYRUP TOPPING:
Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons zest & juice to a boil, stirring until sugar has dissolved.
Turn cake out onto the rack and brush the hot syrup over the hot cake.
Let brushed cake cool to room temperature, then cut into wedges

Lemon pound cake loaf

Serves: 10

Preparation time: 15 minutes

Cooking time:45 minutes

Ingredients

1/2 cup butter, softened
1 1/2 cups sugar
3 large eggs
grated rind of 2 s
3 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
3/4 cup milk
Glaze:
juice of 2 s mixed with
1/2 cup icing sugar

preparation

Preheat oven to 350 degrees.
Butter and flour two 9-inch by 5-inch loaf pans.

In an electric mixer, cream butter and sugar. Add eggs one at a time, beating well after each addition.
Add rind.
Combine flour, salt and baking powder. Mix into creamed mixture alternately with milk.
Transfer to prepared pan.
Bake 40-45 minutes.
Prick holes in top of hot loaf and pour glaze over. Cool 10 minutes in pan.
Unmold on platter.

Lemon pudding cake

Serves: 6

Preparation time: 30 minutes

Cooking time:50 minutes

Ingredients

2 large s
1/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 large eggs, separated
1 1/3 cups whole milk

preparation

Preheat oven to 350 degrees F.
Finely grate 1 tablespoon zest from s, then squeeze 1/4 cup plus 2 tablespoons juice.
Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl.
Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined. Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.
Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45 to 50 minutes.
Transfer to a rack. Serve warm or at room temperature.

Lemon rhubarb mousse

Serves: 8

Preparation time: 40 minutes

Cooking time:30 minutes

Ingredients

For rhubarb mousse:
2 teaspoons unflavored gelatin
1/4 cup water
1 cup Rhubarb puree, well chilled **
1/2 cup whipping cream, beaten to stiff peaks

For mousse:
1 envelope unflavored gelatin
1/4 cup water
2 teaspoons grated rind
1/4 cup juice, freshly squeezed, and strained
1/2 cup sugar
1/2 cup heavy cream or 1 1/2 cups cool whip, lite
2 egg whites
1/4 teaspoon cream of tartar

For the rhubarb purée:
3/4 cup rhubarb pieces, trimmed and cut into 1-inch pieces
1/3 cup sugar
1/4 cup mashed strawberries or raspberries

preparation

For rhubarb mousse:
Soften gelatin in water. Set aside for 5 minutes.
Heat over low heat to dissolve.
In a mixing bowl, combine the gelatin with the rhubarb puree.
Fold in the whipped cream.

For mousse:

Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set.
Beat the cream with the sugar until stiff. Fold into the mixture.
Beat egg whites and cream of tartar to a stiff peak. Fold into the mousse.

For the rhubarb purée:

In a heavy medium saucepan, combine rhubarb and sugar. Cover mixture and let stand for 2 hours or more.
Cook rhubarb over low heat for about 30 minutes. Stir in strawberries.
Cool completely. Cover puree and chill until ready to serve.

To assemble:
alternate layers of rhubarb and mousse in parfait glasses, wine glasses, or glass serving bowl. Refrigerate before serving.

Lemon shortbread coconut squares

Serves: 12

Preparation time: 15 minutes

Cooking time:50 minutes

Ingredients

1 cup all-purpose flour
1 cup sweetened shredded coconut
1/2 cup sifted icing sugar
1/2 cup unsalted butter, at room temperature
6 eggs
1 cup freshly squeezed juice, from about 4 s
1/2 cup all-purpose flour
2 1/2 cups granulated sugar

preparation

1. For base, preheat oven to 350F (180C). Lightly butter bottom and sides of a 9x13-in. (3-L) baking dish. In a large bowl, stir 1 cup (250 mL) flour with coconut and icing sugar until mixed. Cut in butter using your fingers or a pastry blender until mixture resembles coarse crumbs. Turn into prepared baking dish and press evenly over bottom. Base will be thin. Bake in centre of oven just until crust starts to turn golden. Do not overcook. . Remove from oven and set on a heatproof surface. Then reduce oven to 325F (160C).
2. For filling, in a large bowl, whisk eggs with juice. Stir flour with sugar, then whisk into egg mixture. Pour over hot baked crust. Make sure oven is reduced to 325 F (160 C), then bake in centre of oven until filling is set when pan is jiggled, 30 to 35 min. Cool on a rack. Cut into 2-in. (5-cm) squares just before serving.

Lemon shortbread cookies

Serves: 20

Preparation time: 20 minutes

Cooking time:12 minutes

Ingredients

1 1/4 cups all purpose flour
1/2 cup cornstarch
1/3 cup powdered sugar
3/4 cup (1 1/4 sticks) butter, softened
2 tablespoons white sugar
1 teaspoon grated peel
1 tablespoon juice
2 tablespoons white sugar

preparation

Preheat oven to 350 degrees.
In a large mixing bowl of an electric beater, combine flour, cornstarch, powdered sugar, butter, peel and juice.
Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes.) Shape the dough into a 14 by 1-inch cylinder.
Roll in the remaining 2 tablespoons sugar. Wrap in plastic food wrap. Refrigerate until firm.
With a sharp knife, cut the log into 1/4-inch thick slices. Place one inch apart on cookie sheets.
Bake for 10 to 12 minutes or until set. (Cookies will not brown.) Cool on racks. Store in an airtight container.

Lemon snow pudding

Serves: 6

Preparation time: 20 minutes

Ingredients

1 envelop unflavored gelatin
1/4 cup cold water
1 cup boiling water
1/2 cup fresh juice
1/2 cup sugar
4 egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar
1/2 cup toasted almonds
raspberry sauce

preparation

Dissolve gelatin in cold water. Add the boiling water and juice. Stir in sugar and blend well until completely dissolved. Chill until mixture starts to jell.
Beat egg whites with cream of tartar to form soft peaks, and gradually add sugar while beating to firm peaks.
Fold into the jellied mixture. Pour in ring mold, decorative molds or individual molds.
Chill until set. Unmold and sprinkle with almonds.
Serve with raspberry sauce.

Lemon sorbet

Serves: 8

Preparation time: 1 hour

Cooking time:5 minutes

Ingredients

1 cup water
1 cup sugar
3/4 cup juice
5 tablespoons zest

preparation

In a medium saucepan, Heat the water and sugar until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Add the juice and zest to the sugar syrup. Chill the mixture.
Freeze the mixture in an ice cream machine, according to the manufacturer's instructions.

Lemon sorbet in lemon shells

Serves: 8

Preparation time: 1 hour

Cooking time:5 minutes

Ingredients

LEMON CUPS:
8 large uniform s

LEMON SORBET:
1/3 cup zest
1 cup strained fresh juice - from s used for cups
1 1/2 cups sugar
1 1/2 cups water

In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add zest. Stir until mixture comes to a boil; boil 2 minute. Remove from heat, cool, and strain.

Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE:
Can be prepared 2 to 3 days in advance. Cover and keep frozen.

preparation

Cut off the top 1/3 of the (not the stem end) and reserve for the 'cap'.
Hollow out each by using a grapefruit knife just inside the rind and circling the flesh (being careful not to puncture the ). Remove juice and flesh and put it in your juicer.
Make a slight shallow cut on the bottom of each shells (being careful not to cut through to the inside of the ). This will make them sit straight and not fall over when placed on a plate.
Freeze the shells at least one hour or overnight. Then fill with sorbet and freeze again. this sorbet can be made ahead and will keep several days in the freezer. The frozen shell will prevent the sorbet from melting too quickly when you serve it.

LEMON SORBET:

In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add zest. Stir until mixture comes to a boil; boil 2 minute. Remove from heat, cool, and strain.

Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE:
Can be prepared 2 to 3 days in advance. Cover and keep frozen.

Lemon soufflé glacé

Serves: 6

Preparation time: 20 minutes

Cooking time:10 minutes

You need a 1 1/2 quart a (6-cup) soufflé mold for this recipe.

Ingredients

1/2 cup sugar
3 ounces water
4 egg yolks
3/4 cup juice
3 ounces Jello
1/2 cup boiling water
4 egg whites
1 teaspoon finely grated
1/4 teaspoon cream of tartar
2 teaspoons unflavored gelatin
1/4 cup cold water
2 cups Cool whip or whipped cream

preparation

Prepare the soufflé dish:
Wrap the outside of a 1 1/2 quart soufflé mold with foil extending about two
inches above rim. Secure with tape.
Combine sugar and water in a medium saucepan and cook over medium to
high heat until sugar makes big bubbles or candy thermometer registers 240 F
(soft ball stage).

Mix egg yolks in electric mixer. Whisk in the hot sugar, and continue to mix
until cool. Stir in juice. Mix Jello in hot water. In a small bowl, dissolve gelatin
in cold water. Heat the set gelatin over a double boiler until melted. Stir into the
Jello mixture and add to egg mixture. Stir and blend in the grated .
Whip the egg whites with cream of tartar until firm.

Fold egg whites and cool whip or whipped cream into egg mixture. Fill soufflé dish with mixture.
Refrigerate until firm. Do not freeze. Garnish with whipped cream and
slices and grated peel. Remove the collar before serving.

Lemon souffles with macademia nut sauce

Serves: 6

Preparation time: 30 minutes

Cooking time:16 minutes

These soufflés are great served individually after a fish entrée.
Recipe can be doubled if necessary.

Ingredients

For the molds:
1 tablespoon soft butter
1 tablespoon superfine sugar

For the soufflé mix:
3/4 stick (3 ounces) butter
1/3 cup flour
1 1/3 cups scalded milk
1/3 cup sugar
6 eggs, separated
1 tablespoon peel, grated
1/4 cup juice
1/4 teaspoon cream of tartar
1 recipe Macademia nut sauce (see recipe)

MACADEMIA NUT SAUCE

Recipe can be doubled or quadrupled if necessary.

serves 6 to 8
1/2 cup macadenia nuts
3 tablespoons honey
2 tablespoons Grand Marnier, or Cointreau
1/2 cup light cream

preparation

PREPARATION
Preheat oven to 350 degrees. Butter six 6-oz individual soufflé molds. Sprinkle the bottom and sides of molds with superfine sugar; shake out excess. Place dishes on a baking sheet.
In a heavy bottom saucepan, melt butter over low heat. Stir in the flour until smooth. Pour in the milk, and whisk over medium heat until thickened. Remove from heat. Transfer to a large mixing bowl. Mix in the egg yolks and sugar. Mix in the peel and juice. (I first grate the s for the peel, then make the juice with the grated s.)
The mixture can be made 3 to 4 hours ahead. Cover with plastic wrap.
In an electric mixing bowl, combine egg whites with the cream of tartar. Beat at high speed until thick and firm. With a rubber spatula, fold the egg whites into the mixture. Spoon the soufflé mixture into the prepared molds. Fill up to the rim, and level the mixture with a small spoon or spatula. Bake for 12 to 16 minutes. Sprinkle with icing sugar.
Serve with Macademia nut sauce.

MACADEMIA NUT SAUCE

Combine all ingredients in a blender. Blend at high speed until the sauce is smooth and medium thick. Transfer to a bowl. Cover with plastic wrap. Serve with soufflés.

Lemon squares

Serves: 12

Preparation time: 35 minutes

Cooking time:45 minutes

Ingredients

1 cup all purpose flour
1/2 cup butter, softened
1/4 cup confectioner's sugar

For filling:

3 eggs
1 cup granulated sugar
1/4 cup flour
1/4 teaspoon salt
2 teaspoons grated peel
1/2 cup juice

preparation

Preheat oven to 350 degrees.
In a medium bowl, mix flour, butter and confectioners sugar. Press evenly in ungreased 8x8x2 inches pan, building up 1/2-inch edges.
Bake 20 minutes.
In a mixing bowl, beat remaining filling ingredients until light and fluffy, about 3 minutes.
Pour over warm crust. Bake about 25 minutes or until center is firm. Cool. Sprinkle with confectioners sugar. Cut into 25 1-1/2-inch squares.

Lemon squares

Serves: 8

Preparation time: 20 minutes

Cooking time:25 minutes

Ingredients

1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 tbsps zest
2 tbsps juice
3/4 cup granulated sugar
1/4 teaspoon sea salt

For the tart glaze:
4 tbsps juice
8 tsps zest
1 rounded cup powdered sugar

preparation

1. Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two s and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, zest, and juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with zest and juice.
10. Spread 1/2 the glaze over the brownies with a rubber spatula and let glaze set.
11. Spread 1/2 the glaze over the bars, and let it set.
12. Cut into bars and serve.

Lemon tart #1

Serves: 8

Preparation time: 25 minutes

Cooking time:20 minutes

Ingredients

1 recipe
never fail pie crust
1 package unflavored gelatin
1/4 cup water
1 teaspoon grated rind
1/2 cup juice
1 cup sugar
6 large egg whites
1/4 teaspoon cream of tartar
1 cup non dairy dessert topping

preparation

Lemon tart #2

Serves: 8

Preparation time: 30 minutes

Cooking time:20 minutes

Same recipe can be used with lime juice, orange juice, or a combination of lemon and rum. For lemon tartlets, unfold paper cups flat. Line with thin pie crust. Bake in muffin tins.

Ingredients

1 recipe
never fail pie crust
1 tablespoon unflavored gelatin
1/4 cup water
1 cup sugar
1 teaspoon grated rind
3/4 cup juice
3 large egg yolks
3 egg whites
1/4 teaspoon cream of tartar

preparation

Pie crust:
Preheat oven to 375 degrees. Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use. Cover pie shell with foil and dry beans or rice, and bake for 10 minutes. Remove inside of pie shell and foil, and continue baking at 350 degrees until golden brown.
Filling:
In a small bowl, dissolve gelatin in cold water In a medium saucepan, boil sugar to 240 degrees. Whisk yolks in an electric mixer. Pour hot sugar over and beat until light, creamy and cool. Add juice, gelatin and rind. Cool until mixture is about to set. Beat whites with cream of tartar. Fold in egg-yolk-gelatin mixture. Pour in shell. Chill until set. Sprinkle with grated rind

Lemon tart with walnut crust

Serves: 8

Preparation time: 35 minutes

Cooking time:50 minutes

Ingredients

4 ounces butter, softened
1/4 cup confectioners' sugar
1 egg yolk
1/4 cup walnuts, finely ground
1 cup flour

Filling:
4 large eggs
1 cup sugar
1/2 cup + 2 tablespoons fresh juice
1/2 cup heavy cream

preparation

Beat the butter, sugar and egg yolk in an electric mixer.
Mix in the flour. Stir in the walnuts, mixing until dough comes together. Cover dough and chill.
Lightly oil a 9 1/2 inch tart pan. Roll dough to 1/3-inch thickness. Arrange in pan. Trim to fit.
Line crust with foil or parchment paper and weight with beans or pie weights.
Bake at 400 degrees until edge is light golden brown, about 20 minutes. Remove the beans and foil, and continue cooking until bottom is dry, about 5 minutes. Cool to room temperature. Filling: In a medium bowl, whisk the eggs and sugar. Add juice and cream. Whisk until combined. Strain mixture into crust.
Bake tart at 350 degrees until filling is set, about 25 to 30 min. Cool at room temperature. Serve at room temp. or chilled.

Lemon trifle

Serves: 10

Preparation time: 25 minutes

Cooking time:12 minutes

Ingredients

1 envelope unflavored gelatin
6 ounces juice
6 eggs
1 1/2 cups sugar
16 ounces angel food cake
1 cup heavy cream

preparation

Dissolve gelatin in juice. Let stand for 5 minutes. Beat egg yolks until thick and colored. Combine egg yolks, half of the sugar and gelatin mixture in a saucepan. Cook over low heat and stir to thicken. Set aside to cool. Beat egg whites to form soft peaks. Add remaining sugar and continue to beat until peaks are stiff and glossy. Fold mixture into egg whites. Whip the cream until medium stiff. Fold gently into mixture. Cut angel food cake into 1" pieces and fold into dessert. Spoon into serving dish and chill to set.

Lemon yummy dessert

Serves: 8

Preparation time: 40 minutes

Cooking time:45 minutes

Ingredients

FOR THE MERINGUE:

4 egg whites
1/2 teaspoon cream of tartar
1/2 cup confectioner's sugar

In the bowl of an electric mixer, whip egg whites with cream of tartar until they are frothy and form soft peaks. Whip until stiff. Slowly add sugar and continue whipping until they are glossy and form stiff peaks.
Place in a 9-inch by 13-inch greased and floured pan. Bake 45 min. at 245 degrees. When lightly browned, turn off oven and leave the meringue to dry in oven for about one half hour.

FOR THE LEMON FILLING

1 cup white sugar
1 cup water
2 tablespoons butter
4 tablespoons cornstarch
6 tablespoons juice
1 teaspoon grated peel
3 egg yolks
2 tablespoons milk

FOR THE TOPPING
1 pint heavy cream
3 tablespoons white sugar
1 teaspoon vanilla

preparation

FOR THE MERINGUE:

In the bowl of an electric mixer, whip egg whites with cream of tartar until they are frothy and form soft peaks. Whip until stiff. Slowly add sugar and continue whipping until they are glossy and form stiff peaks.
Place in a 9-inch by 13-inch greased and floured pan. Bake 45 min. at 245 degrees. When lightly browned, turn off oven and leave the meringue to dry in oven for about one half hour.

FOR THE LEMON FILLING

Combine sugar, water and butter. Heat until sugar dissolves. Add cornstarch blended with cold water. Cook until clear. Add juice and peel. Add egg yolks which have been beaten with milk. Stir constantly till mixture bubbles.
Remove from heat and cool. Cover while cooling to prevent too much thickening on surface.

FOR THE TOPPING

Whip heavy cream with sugar and vanilla until stiff. Spread about a 1/3 of whipped cream on meringue layer. Spread filling on whipped cream, then place remaining whipped cream on filling. Refrigerate overnight.
* Cool whip can be used

Lemon- honey jello

Serves: 4

Preparation time: 10 minutes

Cooking time:5 minutes

Ingredients

2 envelops unflavored gelatin
1/3 cup cold water
1/2 cup honey
1/2 cup juice

preparation

Dissolve gelatin in cold water. Allow to set for 5 minutes. Add honey and heat over double boiler until melted. Add juice and enough water to make 2 cups.
Pour into a decorative molds. Set in refrigerator for 1 to 2 hours. Serve cold.

Lemony lemon pound cake

Serves: 8

Preparation time: 15 minutes

Cooking time:45 minutes

Refreshingly tart and fragrantly lemony all the way through from the moist rich crumb to the hard lemony drizzle on top.

Ingredients

1 cup butter (227g)
1 cup sugar (215g)
2 s, zest of
3 eggs
1 3/4 all purpose flour (218g)
1 1/2 tsp baking powder
1/2 tsp salt
6 tbsp milk

Lemon Sugar Syrup
1/2 cup sugar (100g)
1/4 cup water
1/4 cup fresh juice

Lemon Zest Drizzle
1 1/2 cup powdered sugar (180g)
1/4 cup fresh juice
zest of one

preparation

Preheat oven to 350°F (176°C). Butter a 9-inch by 4-inch loaf pan. Line the bottom with parchment paper, leaving an overhang on both sides to allow you to pull cake from pan when done.

Add cubed butter, sugar and zest of two s to mixing bowl and beat at high speed until very light and fluffy. Add in eggs, one at a time, beating in thoroughly each time.

Whisk together flour, baking powder and salt in a bowl. Add the half of flour mixture to butter egg mixture and mix at low speed until just combined. Add in milk and mix in. Add in the rest of the flour mixture and mix until just combined. Pour into pan and smooth top. Bake 45 mins or until a knife stuck in comes out clean.

While cake is baking make the Lemon Sugar Syrup. Combine sugar and water in small pot and cook over low heat until the sugar dissolves. Let cool to room temperature, then add in fresh juice.

Leave the cake in the baking pan once out of the oven. Use skewer to poke holes through to cake bottom at 2 inches intervals. Pour about 1/2 -3/4 cup of sugar syrup over the cake, using a brush to help the syrup settle evenly. Let the cake sit in the pan until completely cool and syrup absorbed.

While cake is cooling make the Lemon Zest Drizzle. Shift powdered sugar into mixing bowl. Add juice and zest and whisk until smooth.

Use a sharp knife to loosen cake from sides of pan and lift out using parchment paper overhang. Remove paper and place on serving plate. Pour drizzle evenly over cake and let set for 10-15 mins or until hardened.

Luscious lemon mousse and passion

Serves: 8

Preparation time:25 minutes

Cooking time:12 minutes

This punchy lemon mousse will cleanse the palate and satisfy that sweet craving at the end of a meal. For a special finish, garnish it with fresh berries, toasted shaved coconut or crushed ginger cookies.

Ingredients

6 egg yolks
2 eggs
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) juice
1-1/2 cups (375 mL) whipping cream, (35%)
1 tsp (5 mL) vanilla
4 passion fruit

preparation

Preparation
In large heatproof bowl, whisk together egg yolks, eggs, sugar and juice. Set over saucepan of simmering water; cook, stirring constantly, until thickened enough to mound on spoon and space remains after spoon is drawn through, 10 to 12 minutes.

Strain through fine sieve into large bowl. Place plastic wrap directly on surface; refrigerate until cold, about 1 hour.
Whip cream with vanilla; gently stir one-third into mixture. Fold in remaining whipped cream mixture. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Before serving garnish with the pulp of passion fruits

Mango sorbet

Serves: 6

Preparation time: 15 minutes

Cooking time:5 minutes

Ingredients

4 ripe mangoes
1/2 cup sugar
1/2 cup water
1 tablespoon juice

preparation

Peel and pit mangoes; save pulp and puree in a blender.
Combine sugar and water in a saucepan. Heat until sugar is dissolved.
Cool syrup. Add juice and mango pulp. Strain the mixture through a fine sieve.
Pour into an ice cream maker and freeze for 15 to 20 minutes or until creamy.

Mascarpone cheesecake

Serves: 12

Preparation time: 20 minutes

Cooking time:10 minutes

This fine dessert can be prepared a day ahead, or can be frozen in airtight container for up to 10 days.

Ingredients

For crust:
1 cup sugar cookie crumbs (Chefdecuisine uses shortbread cookies)
2 tablespoons white sugar
2 tablespoons melted butter

For filling:
1 1/2 cups granulated sugar
2 tablespoons cornstarch
1 cup fresh juice
1 tablespoon unflavored gelatin
4 eggs, beaten
3 tablespoons grated zest
1 pound Mascarpone cheese
2 cups whipping cream

For garnish:
fresh raspberries or strawberries
zest
red raspberry and strawberry sauce

preparation

Fit the bottom of a 9-inch spring form pan with a circle of parchment paper.
Combine cookie crumbs, sugar and butter in a bowl. Spread evenly into bottom of pan and refrigerate for about 15 minutes or until firm. To make cheese cake, combine sugar and cornstarch in a stainless steel saucepan.
Dissolve unflavored gelatin in 1/4 cup of the juice. Whisk remaining juice and beaten eggs in sugar and cornstarch mixture. Cook over medium heat, stirring until mixture thickens to a medium-thick consistency. Remove from heat.
Stir in gelatin and zest. Transfer to a large bowl, and let cool at room temperature.
Whisk in Mascarpone until smooth. Beat whipping cream in a bowl until stiff. Fold mascarpone mixture into whipped cream.
Spoon cream mixture into prepared pan and smooth top with spatula. Seal top with plastic wrap and refrigerate for 4 hours.
Run a small sharp knife along the edge of the inside cake pan rim to loosen cake.
Remove sides of pan. Transfer dessert from metal base to a serving plate.
To serve, garnish with fresh berries, zest and a red berry sauce.

Mayonnaise sauce

Serves: 20

Preparation time: 15 minutes

Mayonnaise is a thick, creamy sauce or dressing that is made of oil, egg yolks, lemon juice and/or vinegar, and seasonings. It's not the same as salad dressing, which doesn't contain egg yolks.

Ingredients

For the Mayonnaise sauce:

3 egg yolks
2 tablespoons white wine vinegar
2 tablespoons juice
2 tablespoons water
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 cups vegetable oil*

preparation

Mayonnaise sauce:
1. Measure or carefully weigh all ingredients.
Preparation
2. Combine egg yolks, white wine vinegar, juice, and water in small, stainless steel bowl. The container must be large to whisk the mixture as it is heated.
3. Place the egg yolk/acid mixture in a pan or container of water (such as a small double boiler) that is at a simmering temperature of 180 to 190F (82.2 to 87.8C). Heat the yolk/acid mixture to a temperature of 150F (65.6C). This will take about 1 minute. The mixture must be whisked constantly and the temperature measured frequently by using a tip-sensitive thermocouple thermometer. The thermocouple can be taped to the wire whip to give continuous temperature as the mixture is stirred. When a temperature of 150F (65.6C) is reached, immediately remove the pan containing the yolk/acid mixture from the hot-water heat source. Cool the egg mixture to room temperature [<80F (<27C)]. [The pasteurized egg yolks are very stable at this point and can be stored for 7 days at 41F (5C) if you want to make the batch larger and then store it. The pH of this mixture is 3.5.]
4. Place the pasteurized, acidified yolk mixture in a stainless steel mixer bowl. Add mustard, salt, and cayenne pepper.
5. Either an electric mixer or a wire whip can be used to create the mayonnaise emulsion. Begin beating with whip, or if a mixer is used, turn it to high speed and very slowly, almost teaspoon by teaspoon, begin adding oil. When the emulsions forms, oil can be added more rapidly.
6. Continue beating until all the oil has been added. The mayonnaise emulsion will become quite thick. (It can be thinned, if desired, by adding a small amount of wine vinegar or juice or water.)
7. Adjust seasoning. If necessary, adjust viscosity with the addition of a small amount of vinegar or juice.
Storage
8. Place mayonnaise in clean, sanitized storage container. Label and date product. By government standard, this product does not require refrigeration for safety. For quality, store in refrigeration unit at 41F (5C) or less. The shelf life will depend on mold contamination during mixing, but should be at least 4 weeks. Leftovers
9. For quality, do not add fresh product to old.
*Note: If olive oil is used, the mayonnaise should be used at once. It cannot be stored under refrigeration because olive oil will crystallize or solidify at refrigeration temperatures and the mayonnaise emulsion will "break" and separate.

Mayonnaise variations:

ANCHOVY MAYONNAISE
ANDALOUSE SAUCE
APPLE HORSERADISH SAUCE
BLUE CHEESE DRESSING
CHANTILLY SAUCE
COCKTAIL SAUCE
GREEN GODDESS DRESSING

GREEN GODDESS MAYONNAISE

LAMAZE MAYONNAISE
MAYONNAISE MUSTARD SAUCE
NEW ORLEANS SAUCE
PAPRIKA MAYONNAISE
PESTO MAYONNAISE
PITTSBURGH SAUCE
REMOULADE SAUCE
RUSSIAN MAYONNAISE
SAUCE ITALIA
SERBIAN GARLIC SAUCE
THOUSAND ISLAND DRESSING
TARTAR SAUCE
TOMATO MAYONNAISE
TYROLIENNE SAUCE

ANDALOUSE SAUCE

APPLE HORSERADISH SAUCE

BLUE CHEESE DRESSING

CHANTILLY SAUCE

COCKTAIL SAUCE

GREEN GODDESS DRESSING

GREEN GODDESS MAYONNAISE

LAMAZE MAYONNAISE

MAYONNAISE MUSTARD SAUCE

NEW ORLEANS SAUCE

PAPRIKA MAYONNAISE

PESTO MAYONNAISE

PITTSBURGH SAUCE

REMOULADE SAUCE

RUSSIAN MAYONNAISE

SAUCE ITALIA

SERBIAN GARLIC SAUCE

THOUSAND ISLAND DRESSING

TARTAR SAUCE

TOMATO MAYONNAISE

TYROLIENNE SAUCE

Orzo salad with lemon and herb

Serves: 4

Preparation time: 10 minutes

Cooking time:15 minutes

Ingredients

1 cup orzo pasta
2 tablespoons chopped dill
2 tablespoons chopped parsley
2 tablespoons chopped green onion
1 tablespoon olive oil
1/2 teaspoon grated rind
1 2 tablespoon juice
salt and pepper

preparation

In large pot of boiling salted water, cook orzo until tender but firm; drain well.
Toss with dill, parsley, onions, oil, rind and juice. Season with salt and pepper to taste.

Oven barbecued chicken

Serves: 6

Preparation time: 20 minutes

Cooking time:50 minutes

Ingredients

1 tablespoon chopped onion
1 cup water
1/2 cup ketchup
2 teaspoons brown sugar
1/2 teaspoon Worcestershire
1/4 teaspoon hot sauce
1/4 teaspoon garlic salt
1 teaspoon grated rind
2 teaspoons juice
2 2-pounds whole chickens

preparation

Preheat oven to 425 degrees.
Combine onion, water, ketchup, brown sugar, Worcestershire, hot sauce, garlic rind and juice in a saucepan. Simmer for 5 minutes.
Wash and dry chickens. Cut into quarters. Brush pieces on both sides with sauce.
Arrange in greased baking pan skin side down. Bake 20 minutes. Reduce heat to 375 degrees.
Turn chicken pieces over. Brush with remaining sauce. Bake 20 minutes or until done and tender.

Pan-smoked salmon

Serves: 4

Preparation time: 3 hours

Cooking time:15 minutes

This is a home-made hot smoked salmon that gives great results. Use a 10 to 11 inch round cast-iron skillet, a round wire cake rack with 1 inch high feet to sit in the bottom of the skillet.

Ingredients

2 teaspoons sugar
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
4 4-ounce salmon fillets
1 tablespoon wood chips
1 teaspoon olive oil

preparation

In a small bowl, combine the sugar, salt, and pepper.
Place the salmon fillets in a shallow dish, and sprinkle the mixture over each fillet. Turn the fillets over. Cover dish with plastic wrap, and refrigerate for 1 to 3 hours.
Line a 10-inch round cast-iron skillet with aluminum foil.
Cut a 2-inch hole in the center where the wood chips will be placed in direct contact with the bottom of the skillet.
Heat the skillet over high heat until very hot, about 3 to 5 minutes.
Line a heavy lid to fit the skillet. Brush the salmon fillets with the olive oil.
Arrange the wood chips in center of hot pan. Place a wire rack with 1-inch high feet in the hot skillet.
Arrange the salmon fillets on the rack. Cover tightly. Reduce the heat to medium. Smoke the salmon fillets for about 10 minutes.
Test the inside of fillets for doneness.
Serve at once or refrigerate and serve cold.

Panko-crusted salmon

Serves: 4

Preparation time: 15 minutes

Cooking time:10 minutes

Ingredients

2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
4 (6- to 8-ounce) salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving

preparation

Preheat the oven to 425 degrees.

In a small bowl, mix together the panko, parsley, zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with wedges.

Pears vigneronne

Serves: 6

Preparation time: 25 minutes

Cooking time:30 minutes

Ingredients

6 ripe pears
2 cups dry white wine
1/2 cup sugar
1
1 stick cinnamon
1 teaspoon vanilla extract
1/4 cup orange marmalade
1/4 cup apricot jam

preparation

Peel and core the pears.
Cut them into quarters. Place the pears in a saucepan and add the wine and sugar.
Peel the and cut the peel into very fine julienne strips. Reserve the for another use. Add the peel to the saucepan.
Bring to the boil and simmer for 5 to 10 minutes, or until pears are tender.
Transfer the pears and the peel to a serving dish. Bring the liquid in the saucepan to the boil and add the remaining ingredients.
Bring to the boil and cook for about 10 minutes or until liquid is reduced to half.
Pour the sauce over the pears. Let cool and chill.

Plum raspberry sorbet

Serves: 8

Preparation time:1 hour

Cooking time:5 minutes

Ingredients

3/4 cup sugar
2/3 cup water
1 1/4 pounds pitted plums
1 cup raspberries
1 tablespoon juice

preparation

Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high; boil syrup 1 minute. Chill until cold, about 1 hour.
Puree plums and raspberries in food processor. Strain puree through fine sieve into medium bowl. Add syrup, juice to taste and salt and blend well.
Process in ice cream machine according to manufacturers instructions. Spoon sorbet into covered container and freeze. (can be prepared 2 days ahead.) Scoop sorbet into bowls.
Garnish with plums, raspberries and mint.

Pompano meuniere

Serves: 6

Preparation time:10 minutes

Cooking time:15 minutes

Ingredients

6 fillets of pompano, boned
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
6 ounces butter
3 ounces oil
2 tablespoons juice
2 tablespoons chopped parsley
6 slices

preparation

Skin the pompano fillets. Wash under cold running water. Season with salt and pepper on both sides. Dredge in flour.
Heat 2 ounces of the butter and oil in a large skillet. Brown the fish on one side.
Turn the pompano and cook until the flesh is tender. Arrange the fillets on a serving platter.
Melt the remaining butter in a clean frying pan until brown. Add the juice to melted butter and pour over the fish.
Sprinkle with the parsley. Decorate with slices.
Decorate with slices and serve immediately.

Rillettes of salmon

Serves: 8

Preparation time: 20 minutes

The combination of fresh and smoked salmon well seasoned with a variety of condiments and herbs bring a rich flavor to this hors d'oeuvre.
Can be prepared a day in advance. Recipe can be doubled.

Ingredients

8 ounces fresh salmon, cooked
8 ounces smoked salmon
1 teaspoon shallots, minced
1/2 cup unsalted butter, softened
1/4 cup parsley, chopped
1 tablespoon juice
1 teaspoon Dijon mustard
1 teaspoon capers
1 teaspoon cognac
1 teaspoon peel, grated
1/4 teaspoon ground white pepper
8 slices pumpernickel or 4 dozens blinis

preparation

Remove any skin or bones from the cooked fresh salmon. Put in a mixing bowl of a food processor. Mix to a smooth paste. Cut smoked salmon into small dices.
Add to the fresh salmon paste together with shallots, soft butter, parsley, juice, Dijon mustard, capers, cognac, peel, and ground white pepper. Mix thoroughly.
Spoon salmon mixture into small crock or serving bowl. Refrigerate for an hour. Serve with thin slices of pumpernickel or blinis.
PRESENTATION
Place the salmon rillettes in the center of a round serving paltter. Arrange the pumpernickel bread circles, and or small blinis.

Smoked salmon and lobster Lorne cottage

Serves: 8

Preparation time: 30 minutes

I created this recipe in the ideal surroundings of a salmon fishing camp, on the Grand Cascapedia river, on the Gaspé coast in Québec, Canada, where salmon and lobsters abound.

Ingredients

2 envelops unflavored gelatin
1/3 cup cold water
1 cup parsley, chopped
1/2 up dill, chopped
1/2 up tarragon, chopped
1/2 up chives, chopped
2 ounces butter, softened
2 ounces cream cheese, softened
1/2 cup mayonnaise
1 pound lobster chunks, cooked
8 ounces smoked salmon, sliced
to taste salt and pepper
1 tablespoon juice
1/4 teaspoon aromat seasoning

preparation

Dissolve the gelatin in water. In a mixing bowl, combine the parsley, dill, tarragon, chives, butter, cream cheese, and mayonnaise. Melt the gelatin over low heat. Stir in the herb mixture.
Combine the lobster chunks with the green sauce. Arrange the smoked salmon slices on a sheet of film wrap in a 12 by 8-inch rectangle.
Spoon the lobster-herb mixture over the smoked salmon to form a log about a foot long. Lift the film wrap, and enclose the smoked salmon in the lobster mixture.
Twist both ends of the roll. Refrigerate for 3 to 4 hours, or until the roll is firm.
Remove the film wrap. Place the roll on a cutting board, and slice into -inch slices.

PRESENTATION
Arrange two slices of the smoked salmon and lobster roll on cold plates. Serve with cucumber salad, and tomato slices. Decorate with baskets or wedges.

Smoked salmon mousse

Serves: 6

Preparation time: 15 minutes

Ingredients

8 ounces smoked salmon
1/2 cup mayonnaise
3/4 cup aspic jelly *
1 tablespoon juice
1/4 teaspoon ground white pepper
1/2 cup heavy cream

preparation

Remove bones and skin from the smoked salmon. Cut in pieces and mix in a food processor. Transfer to a mixing bowl and stir in the mayonnaise.
Run the mixture through a food mill. Mix in the cold liquid aspic jelly, juice, wine and pepper.
Whip the cream until firm. Fold in the salmon mixture. Spoon the mousse into decorative molds.
Refrigerate until mousse is well set and firm. Unmold on serving dish or plate and surround with lettuce leaves.

* If aspic jelly is not available, substitute with 1 tablespoon of unflavored gelatin dissolved in 1/4 cup cold water. Set for 5 minutes. Melt over low heat, and use as directed for aspic jelly.

Smoked salmon salad

Serves: 4

Preparation time: 15 minutes

Ingredients

8 cups torn leaf lettuce
2 green onions, sliced
2 tbsp drained capers
Dressing:
2 tbsp vegetable oil
1 tsp grated rind
1 tbsp juice
1 tbsp liquid honey
1 tbsp Dijon mustard
1 tbsp white wine vinegar
1/4 tsp each salt and pepper

3 oz (85 g) thinly sliced smoked salmon

preparation

Dressing: In bowl, whisk together oil, rind and juice, honey, mustard, vinegar, salt and pepper. Mince half of the smoked salmon; add to dressing.

In salad bowl, toss together lettuce, onions and dressing until coated. Divide among plates.

Cut remaining salmon into strips; curl into rosettes and arrange on salad. Sprinkle capers over top.

Smoked salmon spread with capers

Serves: 8

Preparation time: 10 minutes

Ingredients

1 cup smoked salmon, chopped
6 ounces cream cheese, softened
1 teaspoon juice
1 tablespoon milk
1 tablespoon capers, rinsed and drained
1/2 teaspoon seafood seasoning

preparation

Combine all ingredients in a food processor. Mix until smooth. Transfer to a bowl. Cover with plastic wrap and chill. Serve with crackers or bread as an appetizer.

Snow ball champagne cocktail

Serves: 1

Preparation time:5 minutes

Ingredients

For a 12 cl champagne glass:

2 cl vodka
2cl home made lychee juice
1cl lychee liqueur
1 cl juice
a small piece of ginger
Champagne
Garnis: lychee

preparation

Combine all ingredients in a shaker except the Champagne. Shake for a few seconds then filter into a tulip-shaped champagne glass.
Fill glass with Champagne. Garnish with a lychee.

Sole meuniere

Serves: 2

Preparation time:10 minutes

Cooking time:10 minutes

The original Sole Meunière in France is made with Dover Sole. Fillets of lemon sole, flounder or even scallopine of halibut are ideal for this simple recipe.

Ingredients

1/2 cup all purpose flour
4 sole fillets (each about 3 to 4 ounces)
kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil or canola oil
2 tablespoons (1/4 stick) unsalted butter

sauce
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh juice
Lemon wedges

preparation

Step 1
Place flour in a large plate or dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.

Step 2
Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.

Step 3
Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and juice (sauce may sputter). Spoon sauce over fish. Serve with wedges.

Sorbet doudou maracudja

Serves: 6

Preparation time: 1 hour

A refreshing delicious treat from Guadeloupe made with passion fruit.

Ingredients

12 passion fruit (maracudja)
2 cups water, boiling
6 to 8 ounces sugar
1/2 teaspoon cinnamon powder
1/2 teaspoon vanilla extract
raspberry coulis (recipe follows)
sliced bananas

RASPBERRY COULIS

2 1/2 cups fresh raspberries
1/4 cup sugar
1 teaspoon fresh juice, or to taste

Puree raspberries with sugar and juice in a blender. Pour mixture through a fine sieve into a bowl.
Coulis keeps 2 to 3 days, covered and chilled.

preparation

Cut the passion fruit in halves. Remove pulp. In a large bowl, combine pulp with the boiling water. Set aside for 10 minutes. Strain the juice through a fine strainer. Add the sugar to the juice. Stir to dissolve. Add cinnamon and vanilla.
Chill the mixture before freezing in the ice cream maker. When the sorbet is thick and smooth, spoon in a decorative mold or individual molds.Freeze.
Unmold on plates.
Spoon raspberry coulis on the platter. Decorate with sliced bananas

RASPBERRY COULIS
Puree raspberries with sugar and juice in a blender. Pour mixture through a fine sieve into a bowl.
Coulis keeps 2 to 3 days, covered and chilled.

Sparkling lemon cream

Serves: 8

Preparation time: 10 minutes

Ingredients

3 pints sorbet
1 750-ml bottle chilled Prosecco or other dry white sparkling wine
1 1/2 cups chilled vodka

preparation

Place 1 pint sorbet, 1 cup chilled Proseco and 1/2 cup chilled vodka in blender and blend until smooth. Pour into large pitcher.
Repeat 2 more times with remaining sorbet, Proseco, and vodka; pour into same pitcher.
Place in freezer up to 3 hours. Whisk mixture to blend and, if necessary, let soften at room temperature 15 minutes. Pour into wine glasses or Champagne flutes.
To serve this as a dessert drink , serve with fresh berries and biscotti.

Spicy peanut chicken

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

4 teaspoons smooth peanut butter
3 teaspoons soy sauce
1 teaspoon brown sugar
2 teaspoons water
2 cloves minced garlic
1 teaspoon juice
1 teaspoon dried chili peppers
1/2 teaspoon cinnamon

4 teaspoons butter
1 medium chopped onion
4 chicken breasts

preparation

In a saucepan, combine the first 8 ingredients. Mix well. Heat. Add butter and melt. Simmer for 5 minutes.
Let cool at room temperature. Arrange onion and the chicken breasts in a single layer in a shallow glass or baking dish.
Pour on the marinade and let stand, covered, for an hour or more in the refrigerator.
Cook the chicken about 7 to 8 inches from the broiler heat for about 10 minutes on each side, turning several times during the cooking process.

Strawberry-blueberry jam

Serves: 18

Preparation time: 10 minutes

Cooking time:20 minutes

Ingredients

3 cups strawberries
3 cups fresh blueberries
3 cups sugar
1-1/2 cups light corn syrup
1/3 cup juice

preparation

Wash and crush strawberries and blueberries. Place berries, sugar, corn syrup and juice in a large saucepan and bring to a full rolling boil over high heat. Stir constantly.
Reduce heat and stir frequently.
Simmer for about 15 minutes. Remove from heat and skim. Pour into hot 1/2 pint jars. Seal and process in boiling water bath for 5 minutes.

The palm tree

Serves: 6

Preparation time: 20 minutes

Ingredients

1 large mango
1 avocado, firm
Hearts of palm
1
basil leaves

preparation

Peel the mango and avocado.
Cut them into thin strips.
Arrange on a large white plate, alternating slices of mango and avocado.

Cut the hearts of palm into pieces and arrange on the plate along a curve in the shape of palm.
Do not delay watering your palm with juice!.
Decorate the base of the palm with a chiffonade of basil.
Serve chilled.

Toffeed pears

Serves: 4

Preparation time: 30 minutes

Cooking time:10 minutes

Ingredients

For the poached pear:
1 cup dry white wine
1 tablespoon juice
1/2 cup sugar
1/3 cup water
Zest from a
4 firm, not quite ripe Bosc, Barlett or Anjou pear, peeled, quartered and cored

For the toffee:
3 tablespoons honey
2 tablespoons unsalted butter
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2 star anise, broken into pieces
1/8 teaspoon freshly cracked whole peppercorns
Vanilla ice cream

preparation

For the poached pear:
In a medium saucepan, heat the wine, sugar, juice and water, stirring constantly, until the sugar dissolves. Increase the heat to medium and bring to a gentle simmer.
Add the zest and juice and pear quarters and simmer gently, turning occasionally, just until the pears are tender and cooked through.
Remove from the heat; set aside to cool slightly. Transfer the pear quarters to a plate. Discard the poaching liquid or reserve for another use.
For the toffee:
Pat the pear quarters dry. In a small skillet over medium heat, heat the honey and butter, stirring constantly, until the butter melts. Add the allspice, cinnamon, star anise and peppercorns and heat, stirring constantly, until the mixture is combined and bubbles.
Add the pear quarters and cook, without moving, until they are slightly seared on one side, about 3 minutes. Cook, turning every few minutes, until the pear pieces are seared on all sides, and well coated with toffee, 3 to 5 minutes more.
Remove the skillet from the heat; remove and discard the star anise. The toffee should have reduced slightly to a glaze.
To serve, transfer 2 pear quarters to each plate, drizzle with the remaining toffee and immediately top with ice cream, which will melt into the sauce. Serve immediately.

Tzatziki sauce

Serves: 12

Preparation time:15 minutes

Tzatziki is one of the most classic Greek sauces, served with everything from pita (as a dip) to lamb to seafood.

Ingredients

1 large English cucumber, peeled and grated
½ teaspoon salt
2 cups Greek yogurt
1 teaspoon garlic, minced
1 pinch cayenne pepper, or to taste
2 tablespoon juiced
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh mint
salt and ground black pepper to taste
1 sprig fresh dill for garnish
1 pinch cayenne pepper for garnish (if desired)

preparation

Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.

Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and juice; mix thoroughly.

Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.

Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

Vegan mayo

Serves: 8

Preparation time:10 minutes

Ingredients

1 cup whole Cashews, soaked overnight
1 tsp Fresh Lemon Juice
1 tsp Distilled White Vinegar
1/2 tsp Nutritional Yeast
1/4 tsp Dijon Mustard
3/4 tsp Salt
1/4 – 1/3 cup water

preparation

Drain your soaked Cashews, if they are still in liquid. Add the Cashews, Lemon Juice, Vinegar, Nutritional Yeast, Dijon Mustard, and Salt to a high-speed blender.
Add 1/4 cup of Filtered Water if you are using the Cashew Mayo immediately in a recipe
Add 1/3 cup of Filtered Water if you are planning on using the Mayo over time (ex: Sandwiches)
Blend all ingredients together for 60 seconds, then transfer to a glass jar or sealable container.
Store in the fridge for up to 10 days.

Notes:

If you forget to soak your Cashews ahead of time, you can either:
pour hot water over them and let sit for 30 minutes, or microwave them in water for 3 minutes and let sit until soft.

Watermelon sorbet

Serves: 6

Preparation time: 50 minutes

Cooking time:8 minutes

Ingredients

1/3 cup sugar
1/4 cup water
1/3 cup light corn syrup
2 cups pureed watermelon
1 tablespoon juice

preparation

Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce heat and simmer for 5 minutes. Let cool. Refrigerate.
Remove meat from the watermelon and discard seeds. Puree in a blender. Measure and add 3 cups of watermelon and juice to the cold sugar, water, syrup mixture.
Freeze the mixture in an ice cream machine for 20 to 30 minutes, according to the manufacturer's instructions.

Wild blueberry preserves

Serves: 16

Preparation time: 10 minutes

Cooking time:10 minutes

Ingredients

4 cups fresh or frozen wild blueberries
4 cups sugar
1 pouch liquid fruit pectin
1 teaspoon finely grated rind
2 tablespoons juice

preparation

Pour half of the blueberries into large Dutch oven; gently mash to just break up. Stir in sugar and remaining blueberries. Heat over low heat, stirring often, until sugar dissolves. Increase heat to high and bring to full rolling boil and boil for 1 minute. Stir in fruit pectin, rind and juice; return to boil.
Pour into hot sterilized 1-cup jars, leaving ½-inch headspace. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water bath canner for 10 minutes, timing from when water returns to boil. Let cool on rack. Check seals.
(refrigerate any jars with lids that have not snapped downward to use within 3 weeks). Wipe jars; store in cool dark, dry place for up to 1 year.

conversion of liquids

Type a value in one of the inputs below to convert into other units.

Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
	*USA*	*UK, Canada*
Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp

Weights

Temperatures

Measures of non liquid ingredients

Non-liquid ingredients in volume converted into weight using the table below. For products not included, use a metric scale Weight of specific 'ingredients in grams
Ingredient	1 cup	3/4 cup	2/3 cup	1/2 cup	1/3 cup	1/4 cup	2 tablespoons
All-purpose wheat flour	120 g	90 g	80 g	60 g	40 g	30 g	15 g
All-purpose sifted wheat flour	110 g	80 g	70 g	55 g	35 g	27 g	13 g
White sugar	200 g	150 g	130 g	100 g	65 g	50 g	25 g
Powdered sugar/Icing sugar	100 g	75 g	70 g	50 g	35 g	25 g	13 g
Brown sugar normally packed	180 g	135 g	120 g	90 g	60 g	45 g	23 g
Corn flour	160 g	120 g	100 g	80 g	50 g	40 g	20 g
Cornstarch	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Rice (not-cooked)	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Macaroni (uncooked)	140 g	100 g	90 g	70 g	45 g	35 g	17 g
Couscous (uncooked)	180 g	135 g	120 g	90 g	60 g	45 g	22 g
Quick oatmeal (uncooked)	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Table salt	300 g	230 g	200 g	150 g	100 g	75 g	40 g
Butter / Margarine	240 g	180 g	160 g	120 g	80 g	60 g	30 g
Shortening	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Fruits and légumes chopped	150 g	110 g	100 g	75 g	50 g	40 g	20 g
chopped walnuts	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Nuts /ground almonds	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Fresh bread crumbs (not packed)	60 g	45 g	40 g	30 g	20 g	15 g	8 g
Dry bread crumbs	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Parmesan grated	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Chocolate chips	150 g	110 g	100 g	75 g	50 g	38 g	19 g