Tomato Yogurt Soup

Materials:

• 2 c. yogurt

• 2 1/2 c. tomato

juice

• 3/4 t. garlic salt

• finely chopped

green onions

• finely chopped

parsley

Preparation:

This cold version of a traditional soup is a refreshing change

for those hot-weather meals.

Combine yogurt, tomato juice and garlic salt in blender.

Blend at medium speed for 2 minutes. Chill. Serve garnished

with green onions and parsley. 6 servings.

Mayonnaise Cake Recipe

turkish cuisine...

Materials:

• 4 c. sifted cake

flour

• 2 c. sugar

• 1 1/2 c. cocoa

• 4 t. baking soda

• 2 c. cold water

• 2 c. mayonnaise at

room temperature

• 1 T. vanilla

Preparation:

Mayonnaise, the secret ingredient in this cake, makes it

especially moist and rich.

Sift together flour, sugar, cocoa and baking soda into

large bowl. Add water, mayonnaise and vanilla. Beat

until smooth. Pour into greased 13 x 9-inch pan lined

with buttered wax paper.

Bake at 350° for 45 minutes until toothpick inserted in

center comes out clean. Cool for 15 minutes. Turn out

onto cake rack and remove waxed paper. Frost with

fudge icing.

turkish cuisine...

There are two important features of the Turkish yoghurt.
Firstly, the consistency of yogurt
secondly: high acidity. a taste that is slightly sour.
This is a reality that this is to get yogurt, you must use the first order, sheep or goat's milk. Unfortunately, nowadays produced yogurts are made from cow's milk because of commercial concerns. So, for yoğurd sold on the market, "Turks yoghurt" is impossible to say.

However, In Turkey is not difficult to find pure Turkish yoghurt.

At home, how-to make Turks yoghurt?
first use and use of sheep or goat milk And the milk, should be with oil.
Before the brewing process, put the kick on the cooker, will need some heating.
Then, before falling into the brewing process you want to kick a yogurt container.
Place the container on a still. because it should not move at all.
homemade yogurt or plain yogurt if you have ready in your home, Take them to a tea cup. and in a bowl, whisk.
Pour Whipped yogurt into hot milk and If possible, stir with a wooden spoon. Turn off the top of the milk
Around the container, wrap with something ,towels and blankets to keep warm. at least 6 hours, without moving from rest.
Then , place in refrigerator without opening her mouth.

start to consume the next day. bon appetit ...

lemon, lemonade, recipes, turkish foods, cake recipes, dessert recipes, Salad recipes, Turkish recipe, Easy Recipes, homemade recipes, Soup Recipes, lemon cake, lemon recipe

Iced Lemon Cake Recipe

Materials:

1. 12 ounces (3 sticks / 1.5 cups) unsalted butter, softened at room temp
2. 3 cups cake flour (or 2 1/4 cup cake flour + 3/4 cup AP flour)
3. 3/4 tsp baking soda
4. 1/2 tsp salt
5. 1 tbsp finely grated meyer lemon zest
6. 2 cups granulated sugar
7. 2 tbsp freshly squeezed meyer lemon juice
8. 4 large eggs
9. 1 tsp vanilla extract
10. 1 tsp baking powder
11. 1 1/2 cups (12 fl. oz.) buttermilk



Iced Lemon Cake

 

Icing:

• 1/4 cup freshly squeezed meyer lemon juice
• 2 cups powdered sugar (you may not need all 2 cups)

 

Preparation:

 

1. Preheat the oven to 350F. Line 24 (4 fluid ounce capacity) cupcake wells with paper cupcake liners.
2. Sift together both flours, baking powder, baking soda, and salt. Set aside dry ingredients.
3. In the bowl of a stand mixer, cream butter and sugar until fluffy, about 2 minutes. Add lemon zest and beat for 1 minute. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl occasionally. Mix in vanilla.
4. Stir lemon juice into your measured buttermilk. Alternately add the flour mixture and buttermilk to your batter, beginning and ending with the flour.
5. Fill each well approximately 3/4 full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes. Cool in pan for 5 minutes then gently transfer cupcakes to a cooling rack. Cool completely before icing.

Easy and Delicious Lemon Tart

Materials:


Lemon Tart

• 8 3/4 oz all-purpose flour
• 5 1/3 oz butter, soft
• 1 oz almond flour
• 1 egg
• 1 pinch of salt

Materials For the Candied Lemon Peels:

• 2 lemons for the peels
• sugar
• water

Materials for Lemon Cream:

• 4 eggs
• 8 oz fine sugar
• 5  lemons, zest and juice
• 8 3/4 oz butter, at room temperature

Preparation:

• To prepare the sweet crust, sift the flour on a working area. Add the salt in the middle.

• Add the soft butter and make a crumble with the dough, using the tips of your fingers.

• Make a hole in the middle and add the confectioner’s sugar and almond flour. Then add the egg, working the dough with the tips of your fingers still. Make a ball with it and place it in plastic wrap. Put in the fridge for a minimum of 2 to 3 hours, if possible.

• Roll your dough and place it in greased molds. Make little holes with a fork. Cover with pieces of parchment paper covered with weights, such as rice. Cook in the preheated oven at 350 F for about 20 mns.

• Remove the paper and continue to cook for about 5 to 6 mns.

• Remove from the oven and let cool on a cooling rack.

• To make the lemon cream, place the sugar in a large bowl.

• Grate finely the zest of the lemons and add them to the sugar. Mix with the tip of your fingers.

• Add the eggs and lemon juice (about 6 oz or 3/4 cup) and whisk well.

• Place the bowl over a pot of simmering water without touching, in order to thicken the cream. It is ready when it coats a wooden spoon.

• Remove from the heat and let cool a little before adding the pieces of soft butter. Mix well by hand first until the butter is melted, then with a hand mixer to lighten the cream. It can take a few mns.

• To make the candied lemon peels, boil the lemon sticks in water for 3 mns, and repeat 3 times (change the water each time). Make a syrup with the same amount of water and sugar mixed together. Bring to a gentle boil and then add the lemon peels. Cook for about 10 to 15 mns, on medium to low heat. Keep an eye on it to prevent burning as there is little liquid.

• Once the crusts are cold, fill them with lemon cream. Level it and add the candied peels on top. Let cool a little before serving.

Easy Lemon Chicken Recipe

Materials:

• 2 1/2lbs boneless-skinless chicken breasts (cut into 1” cubes)
• 1/3 cup sugar
• 2 tablespoons oil
• ½ teaspoon salt
• 3 slices of lemon (peeled)
• 2 large eggs
• Batter-
• ½ teaspoon baking powder
• 1 pinch white pepper
• oil (for frying)
• Sauce-
• Marinade-
• ¼ cup cornstarch
• 1 ½ tablespoons cornstarch
• 2 tablespoons lemon juice
• ¾ teaspoon salt
• 1 cup chicken broth
• 2 tablespoons soy sauce
• yellow food coloring (optional)

lemon chicken

Preparation:


1: Place cut chicken breast pieces into a bowl and mix with 2 tablespoons of soy sauce and ½ teaspoon of salt. Cover and marinate in the refrigerator for 30 minutes.

2: To make the batter – beat 2 large eggs with ¼ cup of cornstarch, a pinch of white pepper and baking powder.  Coat the chicken with the batter.

3: Heat deep fryer to 350 degrees and deep-fry in batches until chicken is fully cooked. Drain on paper towels and set aside. You can also cook the chicken using a wok if you don’t have a deep fryer.


4: Now, to make the lemon sauce – combine 1/3 cup of sugar, 2 tablespoons cornstarch, 1 cup chicken broth, 2 tablespoons lemon juice, and ¾ teaspoon salt (if using food coloring you can add it now). Mix until well combined and add 3 slices of lemon to the sauce mixture.

5: Heat 2 tablespoons of oil in your wok and stir in the lemon sauce mixture and heat until well mixed and sauce becomes clear. Remove lemon slices and pour the sauce over the chicken and mix. Best served with rice and broccoli.

Lemon and Potato Salad

Materials:

• 1 clove of garlic, grated
• 1/4 cup of extra virgin olive oil
• the juice from half a lemon
•  salt and pepper to taste
•  3 potatoes
• 1/4 cup of dill, chopped
•  2 spring onions, sliced

Lemon Potato Recipe

Preparation:


1. Wash the potatoes and cut into bite sized chunks.
2. Add potatoes to a pot and cover with cold water and boil until cooked through. Alternatively, do as I do, and use the microwave to speed things up. For this I boil the kettle and place the potatoes and boiling water and microwave until cooked.
3. Drain the potatoes in a colander.
4. In a bowl add the potatoes, spring onions and dill.
5. In a jug combine the olive oil, lemon juice, grated garlic and salt and pepper and whisk to combine well.
6. Pour the dressing over the potatoes and toss in the dressing well.




Serves 2-3

Easy Sponge Pie with Lemon

Materials:

1. 4 eggs, separated1 
2. Lemon zest from 2 lemons
3. 1 1/4 cups sugar
4. 1/4 cups milk1 
5. 3 tablespoons flour
6. Dash of salt
7. unbaked 9.5″ pie shell
8. 3 tablespoons butter, softened
9. 1/3 cup fresh lemon juice (about 2 lemons)

How to Make:

• Preheat oven to 375 degrees.

• In large mixing bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, flour, salt, milk, lemon peel and lemon juice. In small bowl with clean beaters beat egg whites until stiff but not dry.

• Gently fold whites into the first mixture. Pour mixture into pie shell.

• Bake in 375 degree oven for 15 minutes; reduce heat to 300 degrees and bake for 45 minutes longer or until top is golden. A wooden pick inserted in center should come out clean. Cool lemon sponge pie on rack. Serve.

• Note: Pie can keep up to 2 days, covered and refrigerated. I actually prefer it cold rather than room temperature.

Serves 8

Easy Lentil Soup with Lemon

Materials:

• 1 teaspoon ground cumin
• 1 large yellow onion, chopped
• 1/4 teaspoon ground black pepper
• 1 1/2 tablespoons tomato paste
• 1 large carrot, peeled and diced
• 1/4 teaspoon kosher salt, more to taste
• 3 tablespoons chopped fresh cilantro
• Pinch of ground chili powder or cayenne, more to taste
• 1 quart chicken or vegetable stock (vegetable to keep the soup vegan)
• 1 cup red lentils
• Juice of 1/2 lemon, more to taste
•  3 tablespoons olive oil, more for drizzling
• Aleppo pepper (for dusting the soup)
• 2 garlic cloves, minced

Lentil Soup with Lemon

How To Make:

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for another 2 minutes.
3. Add broth, lentils and carrots. Bring to a simmer, then partially cover pot and turn heat to low. Simmer until lentils are soft, about 30 minutes. Taste and season with salt if necessary.
4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with Aleppo pepper if desired.

Serves 6 to 8

Lemon Rice Recipe

    Materials:

• Peanuts - 1.5 tbsp
• Lemon - 1 small sized
• Salt - to taste
• Cooked rice - 1 cup
• Ginger - a small piece(optional)

 

  Tempering:

• Urad Dal - 1/2 tsp
• Mustard Seeds - 1 tsp
• Red chillies - 2
• Channa Dal - 1/2 tbsp
• Curry leaves - few
• Hing - A generous pinch
• Oil - 1 tbsp
• Turmeric powder -1/8 tsp

Lemon Rice

 

Preparation:

 

1.Extract lemon juice and keep aside.Soak channa dal in water for 15mins,set aside.

 

2.Now heat oil, add mustard seeds, urad dal let it splutter then add red chillies, curry leaves,ginger, channa dal , peanuts,hing and required salt. Allow it to fry till golden brown then add turmeric powder , give a mix and switch it off. Cool down then add the lemon juice.

 

3.Cook rice(basmati or normal rice) with 1:2.5, rice:water ratio such that the grains are separated  add little salt, oil and spread it to cool down for few mins.Then add cooked rice to the tempering and mix well . Adjust salt.

 

Serve warm with papad or any thogayal.

 

 

 

 

 

 

   Notes:

• Cool down completely before you add the lemon juice else it will become bitter.
• You can also add green chillies along with red chillies to enhance the flavour.
• Give sitting time for the flavour to blend well with the rice.

http://www.sharmispassions.com/2011/03/lemon-rice-lime-rice-recipe.html

 

Candied Lemon Peel

Candied Lemon Peel :

about 400g of candied peel and 2.5 cups of lemon syrup

Time:

prepare and cook: about 2 hours
dry: overnight

Materials:

• 460 g (2 c.) water
• 10 medium lemons
• water for blanching
• 600 g (3 c.) sugar

Preparation:

1.  Score the lemon peel in quarters.
2.  Peel, leaving the lemons whole.
3. Pin It In a large saucepan, cover the peels with cold water.
4. Bring to a boil, drain, and rinse the peels in cold water.
5. Cut the peels into strips (about four strips per quarter-lemon section).

 

1. Blanch the peel strips twice more. In the large saucepan, combine the sugar and 460 g water.
2. Bring to a boil over medium-high heat.
3. Add the lemon peels (make sure you lower them into the syrup; if you drop them in and the hot syrup splashes on your skin, you will be very sad).
4. Reduce the heat and simmer until the peels are starting to become translucent, about 45 minutes.
5. Pin It Drain the peels, reserving the syrup.
6. Place the peels in a single layer on a wire rack and allow to dry overnight.
7. Pin It Store in an airtight container, or in the freezer.
8. Store the syrup in the refrigerator.

Benefits of Lemon Peel

What is Lemon Peel? Lemon peel is the outer peel of the lemon fruit, thought to be native to the Indian subcontinent of Asia. The lemon, known more for its juice, is used in cooking, making beverages like lemonade, and for household cleaning. Lemon peel produces oil, which is used prominently in Sicilian culture, and is also pickled in brine and sold for candying. It is also used in culinary, confectionary, and cosmetic applications. Lemon peel can also be used in potpourris and bath blends.




What are the health benefits of Lemon Peel?
Lemon peel is used to aid digestion by helping to reduce gas and cramping in the digestive system. It is also used as a diuretic and it increases circulation. Lemon peel is often used as a tonic for the immune system and the skin. In Ayurvedic medicine, lemon peel is used to tonify the liver. In addition, there is a history of using lemon peel to treat and prevent scurvy.
More information about the healing powers of Lemons can be found in the Food section.

Where can I find Lemon Peel?
Lemon peel can be found online, in herbal specialty shops, and in health food stores. You can also find it in food markets in the produce section—still attached to the lemon.






http://www.askdrmao.com/natural-health-dictionary/lemon-peel/

Lemon Water and Health

Many people often love the tarty flavor of lemon juice in their dishes. But have you ever wondered that you can put this lemon juice to many more good uses than this? Yes! There are enormous benefits of lemon juice and water in your everyday life. You simply need to arm yourself with relevant knowledge and you would soon start valuing this amalgamation more than ever.
Lemon is an inexpensive, easily available citrus fruit, popular for its culinary and medicinal uses. It is used to prepare a variety of food recipes such as lemon cakes, lemon chicken and beverages like lemonade and lemon-flavored drinks. It is also used for garnishing. Lemon juice consists of about 5% citric acid that gives a tarty taste to lemon. Lemon is a rich source of vitamin C. It also contains vitamins like vitamin B, riboflavin and minerals like calcium, phosphorus, magnesium as well as proteins and carbohydrates. Lemon is generally consumed in the form of lemon juice or lemon water. Lemon water makes a healthy drink, especially when taken in the morning. Daily consumption of lemon water provides a number of health benefits like:



Good for stomach
Lemon can help relieve many digestion problems when mixed with hot water. These include nausea, heartburn and parasites. Due to the digestive qualities of lemon juice, symptoms of indigestion such as heartburn, bloating and belching are relieved. By drinking lemon juice regularly, the bowels are aided in eliminating waste more efficiently. Lemon acts as a blood purifier and as a cleansing agent. The intake of lemon juice can cure constipation. It is even known to help relieve hiccups when consumed as a juice. Lemon juice acts as a liver tonic and helps you digest your food by helping your liver produce more bile. It decreases the amount of phlegm produced by your body. It is also thought to help dissolve gallstones.


Excellent for Skin Care
Lemon, being a natural antiseptic medicine, can participate to cure problems related to skin. Lemon is a vitamin C rich citrus fruit that enhances your beauty, by rejuvenating skin from within and thus bringing a glow on your face. Daily consumption of lemon water can make a huge difference in the appearance of your skin. It acts as an anti-aging remedy and can remove wrinkles and blackheads. Lemon water if applied on the areas of burns can fade the scars. As lemon is a cooling agent, it reduces the burning sensation on the skin.



Aids in Dental Care
Lemon water is used in dental care also. If fresh lemon juice is applied on the areas of toothache, it can assist in getting rid of the pain. The massages of lemon juice on gums can stop gum bleeding. Massaging lemon water onto the bleeding gums helps in controlling the bleeding gums and if it is applied outwardly on the nostrils it can stop bleeding. It gives relief from bad smell and other problems related to gums.


Cures Throat Infections
Lemon is an excellent fruit that aids in fighting problems related to throat infections, sore throat and tonsillitis as it has an antibacterial property. For sore throat, dilute one-half lemon juice with one-half water and gargle frequently.


Good for Weight Loss
One of the major health benefits of drinking lemon water is that it paves way for losing weight faster, thus acting as a great weight loss remedy. If a person takes lemon juice mixed with lukewarm water and honey, it can reduce the body weight as well. If warm lemon water is daily consumed, it will be out of the most effective remedies to reduce belly fat and obesity.


Prevention and Cure from Allergies and Infections
To prevent and treat various infections along with control over different allergies is also a distinctive benefit of lemon water. It is found efficient in healing wounds due to its antiseptic properties.


Strengthening of Liver Functioning
It strengthens the functioning of liver a
nd motivates it to generate more enzymes necessary for different body functions.


Controls High Blood Pressure
Lemon water works wonders for people having heart problem, owing to its high potassium content. It controls high blood pressure, dizziness, nausea as well as provides relaxation to mind and body. It also reduces mental stress and depression.


Assist in curing Respiratory Disorders
Lemon water assists in curing respiratory problems, along with breathing problems and revives a person suffering from asthma.


Good for treating Rheumatism
Lemon is also a diuretic and hence lemon water can treat rheumatism and arthritis. It helps to flush out bacteria and toxins out of the body.


Great for treating Urinary Tract Problems
Owing to the diuretic effect, lemon water is valuable for people having urinary tract infections. It is also useful to treat rheumatism and arthritis.


Natural Hair Conditioner
If lemon water is applied on hair for a few minutes and rinsed off afterward, it results in clean and full of shine hair for normal to oily hair.


Reduces Fever
Lemon water can treat a person who is suffering from cold, flu or fever. It helps to break fever by increasing perspiration.


Acts as a blood purifier
The diseases like cholera or malaria can be treated with lemon water as it can act as a blood purifier. Lemon water performs blood purification because it contains vitamin C and antioxidants which help in removing dangerous free radicals from the body and improve immune system.


How much should I drink?
In case you are in good health and weigh 155 pounds or less, it is advisable for you to have juice of one-half of the lemon squeezed into one glass of water, twice daily. However, if you weigh more than 155 pounds, juice of one whole lemon in a glass of water should be preferred. For maximum benefit, this mixture should also be taken two times a day, though you may dilute more lemon juice according to your taste if you wish.


Do not just remain oblivious to the gifts of nature such as this, for you should always try to make the most of them. So, make it a part of your daily routine to drink a glass of warm lemon water in the morning and then open your gateway to enjoy its health benefits.

Weight Loss With Lemon Water

If the web is to be believed then the belief in lemon water for weight loss has its roots in ayurveda. Apparently drinking lemon water in the morning kick starts the muscle walls and starts up the digestive process and also cleanses the toxins from your digestive system. And from this belief was born thousands of health myths and weight loss myths around the idea of: First thing in the morning, drink lemon water for weight loss. There are beliefs about how it flushes toxins, how it burns fat, how the body burns extra calories because of the lemon juice – all of them completely untrue. If lemon water for weight loss worked, there’d be no overweight people, no gyms or fitness trainers and all fitness websites would have one line: “Eat what you want – Don’t forget to drink that lemon water in the morning though.”



Lemon Water for Weight Loss – The Detox Angle
WebMD calls it “junk science.” Detox diets, detoxification process, help your body detox are ideas that are not based on science. The body is well equipped to deal with the toxins that it produces and if you are poisoning yourself with greasy food everyday then it’s going to take a lot more than lemon water in the morning to cleanse your system. So there is no fact to the belief that lemon water for weight loss comes from the idea of detoxification.

Lemon Water for Weight Loss – The Advertising Angle
You’ve seen it in diet advertising, expert weight loss tips and lose-weight-fast-secrets but that doesn’t change the fact that it’s all untrue. If your nutritionist/trainer is recommending lemon water for weight loss as a stand alone weight loss plan then it’s time you pick up the yellow pages.

Lemon Water for Weight Loss – The Weight Loss Angle
This one is a little harder to explain because it is completely unfounded. It’s ridiculous because it’s not even an extension or misrepresentation of a fact. Lemon juice does not burn fat – plain and simple. You need to change your diet and need regular exercise of cardio and strength training to lose weight, burn fat and build muscle.

Lemon Water for Weight Loss – What If I Am Doing All of That, Can I Drink Lemon Water Then?
By all means. If you are eating right, living healthy, working out daily, strength training thrice a week and get regular cardiovascular workouts and want to drink lemon water in the morning because you believe lemon water for weight loss works… well, okay – it’s a bit odd but there’s certainly no harm in it. Just remember though, when you tell your friend that your regimen includes lemon water for weight loss, mention everything else that you do too.

lemon Iced Pie

Lemon Icebox Cake

Materials:

2 teaspoons grated lemon rind, or finely chopped lemon zest

3 egg yolks

1 can sweetened condensed milk (14 ounces)

3 tablespoons sugar

1/2 cup lemon juice

1 graham cracker piecrust

3 egg whites

 

 

Preparation:

 

First,

Heat the oven to 325 degrees F. Combine the sweetened condensed milk, the egg yolks, the lemon juice and the lemon rind in a medium bowl. Use a fork or a whisk to mix everything together evenly and well. Pour the filling into the graham cracker piecrust, and bake at 325 degrees F. for 25 minutes, until the pie is firm and set.

 

secondly,

Set aside on a cooling rack or folded kitchen towel and cool to room temperature. Then cover and chill until serving time. If using whipped cream, make it and add it to the top of the pie within about 2 hours of serving time; the closer to serving time, the better.

 

 

Or,

If you are making meringue, set pie aside while you prepare it.

Heat oven to 350 degrees F. Place the egg whites in a medium bowl, and use an electric mixer to beat them at medium speed until they are bubbly, about 1 minute.

Continue beating, scraping bowl often, until they turn white and thicken up like pure cream.

Then, add about 1 tablespoon of the sugar and continue beating until they swell up and begin holding rounded shapes.

Add the rest of the sugar gradually, while beating the egg whites. Continue beating until you have a rich thick, shiny  meringue which holds curly little peaks.

Spread on the pie, making sure to seal it to the edges of the crust all the way around. Mound it up in the middle and use the back of a spoon or a butter knife to pull out little curls and swirls, or whatever pleases you.

Bake at 350 degrees F. for 10 to 15 minutes, or until the meringue is handsomely browned.  Cool to room temperature; then cover carefully and chill until shortly before serving time.