Possible to Lose Weight with Lemonade!

The Promise

Celebrities including Beyoncé have used this diet. But it's far from the principles of healthy eating, and the results aren't likely to last.

The Lemonade Diet, also called the Master Cleanse, is a liquid-only diet consisting of three things: a lemonade-like beverage, salt-water drink, and herbal laxative tea.

The claim is simple: Give it 10 days (or more) and you’ll drop pounds, "detox" your digestive system, and feel energetic, vital, happy, and healthy. You’ll also curb cravings for unhealthy food.

It all started with Stanley Burroughs’s book, The Master Cleanser. There are many variations, and Peter Glickman continues Burroughs’s legacy with his own book, Lose Weight, Have More Energy and Be Happier in 10 Days, and web site.

Does It Work?

Because you're getting so few calories, you'll probably lose weight.  You’ll also be losing muscle, bone, and water.  And you're likely to gain the weight right back.

There's no proof that detoxifying leads to long-term weight loss. Plus, you don't need to detox your body -- your liver takes care of that.

Continue reading below...

For lasting change, you're better off eating a healthy diet of fruits, vegetables, whole grains, low-fat dairy, and lean proteins like fish, skinless chicken or turkey, and healthy fats like olive oil.

What You Can Eat and What You Can't

You're only allowed a salt-water drink, a "lemonade," and an herbal laxative tea for the first 10 days. You can't have any solid food, and you can’t drink alcohol.

After 10 days, you can gradually add back foods, but only a few at first, starting with juice and soup, and leading to raw fruits and vegetables. After this, the plan calls for eating very little meat and no dairy.

Level of Effort: High

You'll likely be hungry on such a strict diet. The web site also says you should expect “detox symptoms” like cravings, tiredness, boredom, and headaches.

Limitations: According to the web site, you must follow the diet exactly or it won’t work and can leave you feeling tired, sick, achy, and with cravings.

Cooking and shopping: You need very few ingredients, and prep work is quick. You can make the drink ahead of time and stash it in the fridge.

Packaged foods or meals? No.

In-person meetings? No.

Exercise: Not required.

Does It Allow for Dietary Restrictions or Preferences?

Vegetarians and vegans: Yes.

Low-fat diet: Yes.

Low-salt diet: You can swap out the salt-water flush for a cup of herbal laxative tea.

Gluten-free: There is no gluten in the three drinks you're allowed to have on the first 10 days of this diet.

What Else You Should Know

Support: The plan offers free discussion and support groups and an optional online coaching program for $9.95 a month.

Cost: No costs other than buying the ingredients, unless you sign up for the optional online coaching.

 

Information was obtained webmd.co.

Lemon Oil and Benefits

Lemon oil is very beneficial to the body . When used with other substances , it is good for different ailments . These include: include skin diseases , poisoning, blood pressure problems , antidepressant activity, nutrient, liver disease has.

As a powerful citrus Lemon offers it’s “liquid sunshine” as a powerful essential oil for purifying, and cleansing. It offers an amazing antibacterial agent which leaves only the uplifting aroma of fresh and clean. Diffusing lemon not only cleanse the air and neutralizes odors but also creates an uplifting mood. With a few drops and some honey Lemon soothes a sore throat.

Historical Uses: Lemon has been used in the past to fight typhoid, food poisoning, lower blood pressure, liver problems, arthritis, scurvy, and malaria.


Possible Oil Uses: Lemon essential oil can help with blood pressure, memory improvement, sore throats, anxiety, dissolving cellulite, debility, clarity of thought, energy, gallstones, digestive problems, strengthening nails, promoting leukocyte formation, lymphatic system cleansing, liver deficiencies in children, nervous conditions, nerves, stress, respiratory problems, and promoting a sense of well-being. It is miraculous for removing grease, gum, oil, and marks from unwanted spots.


Oil Properties: anticancer, antidepressant, antifungal, antiviral, antiseptic, antioxidant, refreshing, astringent, invigorating, and a tonic.

Traditional Lemon Pound Cake

Materials:

           For Cake:

5 large eggs, almost at room temperature
1 cup unsalted butter, just cooler than room temperature (60-65 °F)
½ cup cake & pastry flour
1 Tbsp finely grated lemon zest
1 ½ cups sugar
1/3 cup sour cream (full-fat)
1 ½ tsp vanilla extract
½ tsp salt
1 cup all-purpose flour

Traditional Lemon Cake

For Glaze

• 3 Tbsp fresh lemon juice
• 2 Tbsp water
• 1/3 cup sugar

Preparation:

Preheat the oven to 325 °F and grease a 9-x-5-inch loaf pan.

Beat the butter, sugar and lemon zest using electric beaters or a mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. In a separate bowl, lightly whisk the eggs with a fork and add this to the batter in a few additions, scraping down the bowl in between. Stir the sour cream and vanilla together and beat this into the batter.

In a separate bowl, sift the all-purpose and cake & pastry flours and the salt and add this to the batter, mixing until fully incorporated, scraping to the bottom of the bowl to ensure this. Scrape the batter into the prepared pan and tap it a few times to make it level and allow any air bubbles to escape. Bake the cake for 65 to 70 minutes, until a tester inserted in the centre of the cake comes out clean. Remove the cake from the oven and prepare the glaze while the cake is still warm.

For the glaze, heat the lemon juice water and sugar in a small saucepan over medium heat until the sugar has dissolved. Poke holes in the warm pound cake using a bamboo skewer and brush the warm glaze over the cake. Let the cake cool completely in the pan (the glaze will set once the cake is cool) before removing to serve.

If well maintained, the cake will retain its freshness for 3 days.

A Good Lemon Yogurt Cakes

It's Good Recipe from Food Network

 

Materials:

1 cup plain whole-milk yogurt1

2 tsp baking powder

1/2 tsp kosher salt

1 1/3 cups sugar, divided

1/2 cups all-purpose flour

1/2 cup vegetable oil

2 tsp grated lemon zest (2 lemons)

1/3 cup freshly squeezed lemon juice

1/2 tsp pure vanilla extract

3 extra-large eggs

 

 

For the glaze:

2 tbsp freshly squeezed lemon juice

1 cup confectioners' sugar

 

Preparation:

First, Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch (10 cm x 20 cm) loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

After, Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar (170g) , the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 min, or until a cake tester placed in the center of the loaf comes out clean.

Then, Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 min. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

Finally, For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

 

 

Sorbet Ice with Lemon

Materials:

• 1 tablespoon lemon zest
• 4 cups boiling water
•  8 sprigs fresh mint sprigs
• 2/3 cup freshly squeezed lemon juice
• 8 lemons (for optional decorative serving)
•  12 packets Splenda Essentials No Calorie Sweetener with Fiber

Preparation:

1. First Combine boiling water and Splenda Essentials No Calorie Sweetener with Fiber in a large bowl, stirring until dissolves; cool slightly. Stir in lemon rind and juice. Pour mixture into a 9-inch square pan; cover and freeze.
2. After, Cut tops from lemons; remove pulp. Set aside.
3. Finally, Remove sorbet from freezer; let stand about 10 minutes. Scrape sorbet surface with a spoon; scoop or spoon sorbet into lemon shells or into small serving dishes. Garnish with fresh mint, if desired

Eays Lemonade Recipes

Easy Lemonade Recipes - Homemade
 
Heavenly Homemade Lemonade

Materials:

• 1 tablespoon grated lemon rind
• 1/2 cup boiling water
• 5 cups cold water
• 1 1/2 cups fresh lemon juice
• fresh mint leaves
• fresh mint sprigs, for garnish
• 1 1/2 cups sugar 
• lemon slices, for garnish

Preparations:

1. Combine sugar and boiling water, stirring until sugar dissolves.

2. Add lemon rind, lemon juice, mint leaves and cold water; mix well.

3. Chill. Serve over ice. Garnish with lemon slices and fresh mint sprigs.

Tilapia - Lemon Recipe

Materials:

4  tilapia fillets (1 lb.)

1 pkg.  (6 oz.) baby spinach leaves

1 tub  (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme, divided

10  RITZ Reduced Fat Crackers, crushed (about 1/2 cup)

2  Tbsp.  milk

 

      

Preparation

HEAT oven to 400°F.
PLACE fish in shallow foil-lined pan; top with 1/2 cup cooking creme and crumbs.
BAKE 12 to 15 min. or until fish flakes easily with fork. Meanwhile, cook and stir remaining cooking creme and milk in large skillet on medium heat 2 min. Stir in spinach; cook 2 min. or just until wilted, stirring frequently.
SERVE fish over spinach.

 

Special Extra

Garnish with fresh lemon wedges.

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

Crispy Chicken in the Oven

 

 

Materials:

• 1/4 cup fresh lemon juice

• 1 Tablespoon lemon zest

• 1/4 cup margarine or butter, melted2

• 1/8 teaspoon salt and 1/4 teaspoon pepper

• 4 cups crushed corn flakes

• 6 small chicken breasts

• 2 Tablespoons lemon-pepper seasoning

crispy baked

Preparation:

1. First, preheat oven to 375 degrees F.

2. Line a large cookie sheet pan with foil.

3. Spray the foil with cooking spray. Set pan aside.

4. Then, combine the corn flakes, lemon-pepper seasoning, salt and pepper together in a large freezer bag.

5. Perfect for a taste, in a small bowl, mix together the melted margarine and lemon juice.

6. Take 2 pieces of chicken at a time and dip them into the butter/ lemon juice mixture.

7. Without waiting, drop chicken into the freezer bag.

8. Twist the top of bag closed and shake the bag so the chicken is fully coated in crumbs.

9. Place chicken onto the prepared pan, and repeat process with the remaining chicken.

10. Finally, sprinkle tops of the coated chicken with the lemon zest. Bake for 25- 30 minutes.

Chicken with Garlic, lemon and Olive

Materials:

• 3 cups onions, sliced
• 1/2 lb black olives, cut in half;
• Sea salt and freshly ground black pepper to delicious
•  1/4 cup butter  tallow, coconut oil or poultry fat;
• 8 chicken thighs, with bones and skin;
• 1/2 cup lemon juice;
• 1 1/2 cups chicken stock30
• gloves garlic, minced and smashed almost to a paste;
• A bunch of picked thyme leaves;
• 2 extra lemons, thickly sliced (remove seeds with  a knife);

Chicken Lemon

Preparation:

First! Preheat your oven to 350 F.


after, melt the first  1/4 cup fat in a large and hot pan and brown the chicken pieces on all sides. It will take about 6 minutes total. Set the chicken aside.

on the other hand, Cook the onions until soft, about 3 minutes, and make sure to scrape all the delicious chicken bits off the pan while doing so.

Perfect for a taste, add the garlic and cook for about a minute, until fragrant. You can season with salt and pepper at this point.

Add the chicken stock, thyme and lemon juice and return the chicken thighs to the pan, skin side up.

Bring to a simmer and put the pan, covered, in the hot oven for about 20 minutes.

Without waiting remove the lid, add the halved olives as well as the lemon slices and bake for another 15 to 20 minutes uncovered.

Finally, serve the chicken with the olive, garlic and lemon sauce as well as with some of the lemon slices.

Good Appetit

Rosemary Chicken Recipe

Materials

• 1 rosemary sprig, chopped
•  sea salt & pepper
•  2 tbsp olive oil
• 4 chicken breasts
• 1 lemon, juiced

 

 

 

 

Preparation:

 

 

1. Season chicken with sea salt & pepper and place them in a glass container with a lid
2. Shake the remaining ingredients in a small mason jar then pour over chicken breasts and massage
3. Store, covered in the fridge for at least 3 hours
4. Preheat oven to 375 and cook chicken for 25 minutes, checking to ensure there is no pink left in the centre

Vegetable Soup With Lemon Chicken

 

Materials:

• 1 cup water
• ½ large onion, diced
• 8 baby carrots, sliced
•  3 cloves garlic, minced
• 2 lemon rosemary chicken breasts, cooked & shredded
• Sea salt & pepper
• 3 leaves kale, torn into pieces & rinsed
• 2 cups brown rice, cooked
• 6 cups broth
• 1 tbsp olive oil
• 1/2 tbsp butter
• 4 small stalks celery, chopped

 

Preparation:

1. In a large pot over medium heat, melt together olive oil and butter
2. Add in the carrots, celery and onion and season with sea salt and pepper. Cook for 3 minutes. Add the kale and garlic and cook for about 2 minutes more.
3. Add the broth and water and bring to a boil. Simmer over low heat, stirring occasionally for about 20 minutes.
4. Add the brown rice and chicken to the pot and stir. Simmer for about 10 minutes

 

Chicken Salad With Lemon

Materials:

• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/4 cup chopped fresh basil leaves
• 1/4 cup slivered almonds
• 4 cups diced cooked chicken
• 1/2 cup mayonnaise
• 1 1/2 teaspoons fresh lemon juice
•  1/4 teaspoon ground black pepper1
• rib minced celery

Preparation

In a medium bowl, combine chicken, celery, basil and almonds. In a small bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper. Add to chicken mixture, tossing gently to coat. Cover and chill.

Easy Lemon Pasta Salad

Materials:

• 1 pint cherry tomatoes, halved
• 1 pound corkscrew pasta
• 1 cup frozen peas, defrosted
• 2 tablespoons Dijon mustard
• 1 garlic clove, minced
• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper
•  1 pound asparagus
• 1/4 cup freshly chopped dill leaves
•  Salt
• 7 ounces crumbled feta cheese

Preparation:

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.

2. In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well.

3. Trim the ends of the asparagus and cut into bite-size pieces on the bias.

4. Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste.

5. Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.

Pasta Salad With Lemon

Materials:

• 3 teaspoons salt
• 4 plum tomatoes, cut into 1 inch dice
• 8 basil leaves, cut into chiffonade
•  Fresh basil leaves, for garnish
•  1 lemon, juiced
• 1 pound farfalle pasta
• 1/4 cup extra-virgin olive oil

Preparation

1. Fill a large pot 3/4 of the way with water and place over high heat. Add plenty of salt and bring to a boil. Add the pasta and cook 8 to 10 minutes, until al dente. Drain the pasta and rinse under cold water to cool down.


2. Put the pasta in a large serving bowl and add the tomatoes, basil, lemon juice, olive oil and salt. Toss well and garnish with fresh basil leaves.

Good Appetit

Lemon Salad Cream Recipe

Materials:

• 20 ounces frozen red raspberries in syrup, drained
• 1 cup whipped topping (recommended: Cool Whip brand)
• 6 ounces cream cheese
• 1 (6-ounce) package lemon flavored gelatin
• 3/4 cup chopped pecans10
• 1 (20-ounce) can crushed pineapple, drained
• ounces lemon-lime carbonated beverage
• 1 cup miniature marshmallows

Preparation

In a saucepan over low heat, combine lemon-lime beverage, marshmallows and cream cheese and stir until smooth. Remove mixture from heat and add lemon-flavored gelatin until dissolved. Stir in thr raspberries, pineapple and pecans and chill until mixture is the consistency of unbeaten egg whites. Fold in whipped topping and pour into a lightly oiled 5 cup gelatin mold. Chill until firm and serve.

Easy Lemon Cream Squares Recipe

Materials:

• 1 egg
• 1 (18.25 ounces) box lemon cake mix (recommended: Betty Crocker)
• 1 stick butter, softened

AND

For Top Layer:

• 16 ounces cream cheese (recommended: Philadelphia) softened
• 2 eggs
• 1/3 cup sugar1 (3-ounce) box lemon or lime gelatin (recommended: Jell-O)

Preparation:

Set up grill for indirect cooking over medium heat. (No heat source under cookies). Spray 9 by 13-inch foil pan with cooking spray and set aside.
For lemon layer:
In a large mixing bowl, beat with an electric mixer on low speed the cake mix, butter, and egg until well combined and smooth. Press cake mixture evenly into prepared pan; set aside.
For top layer:
In a medium mixing bowl, beat cream cheese, sugar, and lemon or lime gelatin on medium speed until creamy. Add eggs and beat until smooth.
Spread cream cheese mixture over cake layer. Place foil pan in a second foil pan for stability and insulation. Place on hot grill away from heat. Cover and bake 40 to 50 minutes. Rotate pan halfway through baking. Remove from grill and cool completely before cutting into squares.
Indoor:
Preheat oven to 350 degrees F.
Spray 9 by 13-inch baking pan lightly with cooking spray; set aside. Prepare cake layers as directed above. Bake for 40 to 45 minutes or until cake barely start to pull away from sides. Cool completely before cutting into squares.

Lemon Spritz Squares

Materials:

• 2 eggs
• Powdered sugar, for garnishing
• 1 (1 pound, 1.5 ounce) package dry sugar cookie mix (recommended: Betty Crocker)
• 1/2 to 3/4 teaspoon lemon extract
• 1 to 1 1/4 cups all-purpose flour
• 4 ounces cream cheese, softened
• Flour, for dusting work surface
• 1 tablespoon grated lemon zest

Preparation:

Preheat oven to 350 degrees F.
In the bowl of an electric mixer, combine the sugar cookie mix and cream cheese. Add the flour in 3 parts. Add eggs and lemon extract, and mix until just incorporated. Fold in the in lemon zest.
On lightly floured surface, roll out dough to a 12 by 14-inch rectangle. Using a fluted pastry cutter, cut dough into 2-inch squares.
Place cutouts 1-inch apart on ungreased cookie sheet. Freeze 10 minutes. Bake for 10 to 12 minutes, until bottoms are golden brown and tops are set. Cool completely on cooling rack. Dust with powdered sugar

Lemon Bars (Classic Movie)

Materials:

Crust:

• Vegetable oil, for greasing
• 1 1/2 sticks unsalted butter, diced
• 2 cups all-purpose flour
• 1/4 cup packed light brown sugar
• 1/2 cup confectioner's sugar, plus more for garnish
• 1/4 teaspoon salt

Filling:

• 4 large eggs, plus 2 egg yolks
• 2 cups granulated sugar
• 1/3 cup all-purpose flour, sifted
• 1 teaspoon grated lemon zest
• 1 cup fresh lemon juice (from about 8 lemons)

Preparation:

Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.
Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners' sugar before serving.
 

Special Lemon Bars

Materials:

 crust:

• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt

 filling:

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest (4 to 6 lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting

Preparation:

1. Preheat the oven to 350 degrees F.

2. 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 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

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

4. For the filling, whisk together the eggs, sugar, lemon zest, lemon 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 Vinaigrette (Vinegar)

Materials:

• 6 tbsps extra-virgin olive oil                              
• 2 tbsps lemon juice (1 12 teaspoons freshly squeezed)                      
• 1, 1/2 tsps lemon zest (finely grated)                      
• 1 tsp dijon mustard                              
• freshly ground pepper
• coarse salt

 

 

 

Preparation:

 

Combine mustard, lemon zest, and juice in a jar; season with salt and pepper. Add some of the oil, then cover and shake to combine. Continue adding more oil and shaking until all the oil is incorporated and mixture is thickened and uniform in color. Serve immediately.

Lemon Madeleines

Ingredients

• 2 egg yolks                      
• 2 tbsps fresh lemon juice (3 lemons total)                     
• 1/2 tsp baking powder
• 1/4 tsp coarse salt
• 3/4 cup unsalted butter (1 12 sticks melted plus more for pans)                             
•  confectioners sugar (dusting optional)                              
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 2 tbsps lemon zest (finely grated)
• 1.5  cups cake flour (sifted)                     
•  3 eggs        

 

Preparation:

 

1. Preheat oven to 400 degrees. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; set aside.

 

2. Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.

 

3. Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar, if desired.

Easy Lemon Souffles Recipe

Ingredients

• 6 large egg yolks (10 large egg whites room temperature)                      
• 1/2 cup granulated sugar (dishes)
• 1 cup milk                      
• 2 tbsps all-purpose flour
• 1/4 cup fresh lemon juice (plus 2 tablespoons, 2 lemons plus 2 tablespoons finely grated lemon zest)
• 2 tbsps unsalted butter (room temperature for dishes)                              
• confectioners sugar

 

 

Preparation:

 

1. Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.

 

2. Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice.

 

3. Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.

 

4. Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.

 

5. Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before souffles lose their height.

 

BENEFİTS OF LEMON ZEST

Today we will talk about the lemon peel and grated

One of the easiest ways to infuse a citrus flavor into a baked good of some kind is to add lemon, lime or orange zest to it.  Zest is not the same thing as the peel, or rind, of a lemon, although it is a part of the peel. The zest is the colorful outer layer of the citrus peel. The soft, white part of the peel just underneath the zest is the pith. The reason that the zest is so desireable is that it contains lots of essential oils that make for a strong, pleasant flavor. The pith has a bitter flavor, with very little citrus taste when eaten on its own.

The pith can actually give your baked good a bitter or slightly unpleasant taste if you incorporate it into a recipe (there are some recipes that call for using a whole fruit, but those usually compensate with extra sugar), so it is important to remove only the zest from the citrus rind when you are using it. The zest can be removed very carefully with a sharp pairing knife, but the easiest and best way to remove the zest is with a microplane. Wash your fruit very, very well before zesting it – or try to buy organic/unwaxed fruit – so that you don’t incorporate any unwanted elements into your zesting. A zested lemon can be wrapped in plastic wrap to keep it from drying out, and stored at room temperature for several days.

Zest can be added to cookies, cakes and all kinds of other recipes. Unlike lemon or orange juice, it doesn’t throw off the chemistry of the recipe (either by adding more acidity or more liquid), so you can feel confident adding a teaspoon or a tablespoon of zest to just about any recipe you want to make a little brighter. Adding zest to a recipe that already has citrus juice is a great way to enhance the flavor that is already there, as well.

Carrot Cake With Lemon

Ingredients

•                                    
• 115g (4oz) plain flour
• 350g (12oz) caster sugar
• 225g (8oz) icing sugar                
• 2 tsps bicarbonate of soda
• 250ml (9fl oz) Flora Cuisine
• 200g (7oz) self-raising wholemeal flour
• 2 tsps cinnamon               
• 4 eggs, medium
• 3 large carrots, peeled and grated               
• 2 lemons, grated                                

Prep Time

10 min

Total Time

55 min

Servings

16 servings 16

Preparation

1. Mix together all dry ingredients in a large mixing bowl.
2. Mix in carrot and gradually beat in Flora Cuisine and eggs. Pour into a greased and bottom lined 20cm (8-inch) square cake tin.
3. Bake in preheated oven 180°C, 160°C fan, gas mark 4 for 45–55 minutes. Cool on a wire rack.
4. Use a sharp knife to remove outer pith and then segment lemons. Squeeze out remaining juice and add to icing sugar in a bowl with the segments. Mix gently and spread over the cake. Sprinkle with the zest.

Spaghetti with Lemon

Materials

 

• 1/3 cup chopped fresh basil leaves
• 2/3 cup olive oil
• 1/2 cup fresh lemon juice (about 3 lemons)
• Salt and freshly ground black pepper
• 1 pound spaghetti
• 1 tablespoon lemon zest
• 2/3 cup grated Parmesan

 

Preparation.

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Health Lemon Yogurt Cake

Materials

• 2 teaspoons baking powder
• 1/3 cup freshly squeezed lemon juice
• 1 cup plain whole-milk yogurt
• 1 1/3 cups sugar, divided
• 3 extra-large eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons grated lemon zest (2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1/2 teaspoon kosher salt

 

 

For the glaze:

• 1 cup confectioners' sugar
• 2 tablespoons freshly squeezed lemon juice

Preparation:

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Lemon Pudding Cake with Berries

Materials:

• 1 tablespoon unsalted butter
• 1/4 cup all-purpose flour
• 2 eggs, separated
• 1/4 teaspoon salt
• 2/3 cup reduced fat buttermilk
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 2/3 cup superfine sugar, plus more for dusting

 

 

Garnish:

• 2 tablespoons confectioners' sugar
• 1 cup fresh raspberries
• 1 cup fresh blackberries
• 1 cup fresh blueberries

 

Preparation:

Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).

In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.

Bake for 45 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.

CHEESE SOUFFLE OMELETTE

Would you like to learn a different omelette recipe?
Are you tired of the familiar egg recipes?
Here, a different flavor recipe  for you?

Note: This recipe is for 1 person 

Materials:

2 large and fresh  Eggs

2 Grated Cheese

1 tbsp. grated parmesan

Salt

Pepper

Enough Water
 

 
 

Preparation:

Preheat Grill
Separate Eggs

Whisk Egg Whites - to form soft peaks

Whisk Egg Yolks and season

Melt Butter in Frying Pan

Using a metal spoon fold egg yolks into whites till evenly

mixed

Fold in grated cheese

Pour mixture into frying pan - shake to distribute

Cook for about 1 minute

Slide palette knife round edge

Sprinkle with half the parmesan

Put under grill for 1 minute - until brown

Slide on to warm plate and turn in half

Sprinkle with rest of parmesan

bon Appetit

 

 

Goulash Recipe

GOULASH

It's my mum's food and very delicious.  It is not an easy meal but the taste is great.
 

Ingredients
 

1½ lbs Beef - Stewing

8 Onions

Garlic powder or fresh to taste

2 Tomatoes

¾ Cup Yoghurt

Olive Oil

Preparation:

Brown in a little Olive Oil and remove from pan

Add Onions and cook till softened

Stir in Garlic Powder, Paprika + Flour

Add Stock and bring to the boil

Add Meat and Tomatoes

Simmer for 1½ - 2 hours till meat is tender

Just before serving stir in most of the yoghurt leaving enough
 

½oz Paprika

½oz flour

¾ pint Beef Stock
 

Cut Beef into 1 inch cubes

Vegetable Soup for Babies

Materials:

2-3 leaf spinach,
1 smal potato
1/4 zucchini
1/4 carrot
1 teaspoon vegetable oil.
1 cup water

Preparation:

Vegetables are washed, peeled and cut into small pieces.
vegetables are discarded in a small saucepan of boiling water.
Water, should be enough to cover the vegetables over.
Fire lowered, cook until vegetables are tender.
Cooked vegetables are crushed and passed through filter.
Add 1 teaspoon vegetable oil.
Instead of potatoes, 1 teaspoon rice of red lentils can also be added.

Good Appetit for your babies.

 

Important Information About Baby Food

Preparing baby food, be sure to use less salt. Babies, salt and sugar is not well, acquainted with at an early age.

Babies when they learned the taste of sugar and salt, you can never be prevented them.

Babies under 1 year of age, honey and cow's milk is not good.  I recommend beans and eggplant.

Already doctors on this issue, give parents information.

without consulting your doctor, not feed your baby with new foods.

Must give your baby the first 6 months exclusive breastfeeding. You really must want. I gave my baby breast milk from 7 months and I very comfortable with my inside...

Then healthy vegetables, fruits and of course 9 after months you can eat such as fish and meat protein mainly.

The water is very important for children's healt. often you should water your child.

I wish you and your child a healthy life...

In another papar....

 

Potato Omelette

Ingredients:

3 Boiled potates
4 Eggs
1 Water glass milk
1 Water glass flour
1 Tablespoon butter
The half of teaglass oil
100 gr parmesan cheese
2 Tomatoes
Salt, Black Pepper
Fresh Basil Leaves

Preparation:

Mash the potatoes and puree.
Mix the milk, eggs, vegetable oil and flour with the potatoes puree.
Share the mix on crepe pans with a  food bucket. Turning to cook.
On top of the cooked pancakes, butter crawl.
Place between pancakes, sliced tomatoes, grated parmesan cheese and basil leaves.
Place on top all of them.
The top on top of pancakes crawl butter and  sprinkle a little parmesan.
Cook until cheese melts (180 degre oven)
Good Appatit.

 

Carrots and Zucchini Soup

Materials:

2 Carrots
2 Zucchinis
2 Tablespoon  flour
2 Tablespoon butter
2 Waterglasses meat juice
1 Pinch Dill

Salt

Water.

Preparation:

Peel the carrots
Grate Zucchinis and carrots
Put into a pressure cooker and boil with less water.
In a pot, cook the butter and flour.
Stir the meat juice and boiled vegetables with the water's into the pot.
Place a serving dish after cooking.
Serve with dill.

Good Appatit

 

Easy Potato Casserole

Materials:
2 Cubed cheese
1 Package frozen brown potatoes

1 White Chopped Onion
1 Jar real bacon
2 Cups mayonaise

Preparation:

Preheat oven the 350F.
In the microwave melt cheese in a large microwave  or in a safe bowl.
Stir in mayannoise, onions and potatoes pieces.
Place in a 9x9 or 9x13 inch baking and top with bacon.
Bake in a preheated over for 60 minutes or until swell.
Good Appetit.
Come easy.

 

Grilled Chicken Wings Recipe

Materials:

15 Chicken Wings
1 Cup barbecue souce
2 Tablespoons Sesame Seeds
1/2 Teaspoon cayenne pepper
1 Tablespoon finely chopped garlic
1 Tablespoon olive oil
Enough Salt

Preparation:

Combine garlic, cayenne pepper and barbecue sauce in a saucepan and bring to quick boil. Allow souce to cool.
Then add the olive oil and set aside
With a sharp knife remove the tips from the chicken wings.
Place the chicken wings in a large lock - top baggie and add the souce mixture.
Seal the bag and coat the wings with the sauce.
Refrigerate for about four hours, turning the baggie periodically to coat the wings with the sauce.
Remove the wings from the baggie and sprinkle with sesame seeds. Pour the remaining marinade into a saucepan and bring to a boil for one minute and remove from the heat.
Grill the chicken wings directly over a medium heat. Turn the wings once with tongs and continue to baste with the boiled marinade for approxymately 20 minutes.
Serve the wings warm with additionel sauce for dipping

Easy Vegetable Soup

Materials:

5 cups water

1 green pepper, chopped

1,5 cup lima beans

2/3 cup tomato, petite diced

1 Tbsp tomato paste

2 chopped onion,

4 Tablespoon olive oil

1 cup leek, chopped

3 carrots, sliced round

1-2 potato, cubed

2 cloves of garlic, minced

1 cup orzo/small pasta shells

1 Tbsp salt to taste

 

 

Constraction:

 

Dried mint for top

Place chopped onion, garlic and olive oil in a saucepan. Saute over medium heat and add in tomato paste. Saute for additional 3 minutes. After,  in pepper, leek, lima beans, carrot and potatoes respectively. Cook for about 8 minutes, stirring occasionally. Stir salt and tomatoes. Then, Add in hot water and bring to a boil. Add orzo/small type pasta and cook for about 25-30 minutes or until the vegetables are cooked. Sprinkle with dried mint on top if desired.

 

Potatoes Stuffed With Meat

Ingredients:

 

250 gr cubed lamb.

5 pieces potatoes

30 gr butter

2 pepper

3 pieces  fresh onion

1 tomatoes

1 clove garlic
Salt, Oregano, Black Pepper, paprika
Enough water.

Preparation:

Out insides of potatoes.  Let the butter in a saucepan.
In the saucepan cook lamb gums.
Let's add finely chopped peppers, onions and tomatoes.
Add on the mixtue 1 clove crushed garlic, thyme, paprika and black pepper.
Cover the saucepan off and cook for a while.
When vegatables are slightly cooked, turn out the bottom of the pan
Fill the prepare sauce into the potatoes.
Close the top of potatoes with the tomatoes.
Place the potatoes into a large saucepan or tray
Add a glass of water and cook potatoes until tender.
When cooked, put in serving dish and ...
Good Appetite.