LEMON RECIPES

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.

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 ...

Materials: 12 ounces (3 sticks / 1.5 cups) unsalted butter, softened at room temp 3 cups cake flour (or 2 1/4 cup cake flour + 3/4 cup AP flour) 3/4 tsp baking soda 1/2 tsp salt 1 tbsp finely grated meyer lemon zest 2 cups granulated sugar 2 tbsp freshly squeezed meyer lemon juice 4 large eggs 1 tsp vanilla extract 1 tsp baking powder 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:   Preheat the oven to 350F. Line 24 (4 fluid ounce capacity) cupcake wells with paper cupcake liners. Sift together both flours, baking powder, baking soda, and salt. Set aside dry ingredients. 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 occasionall...

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 ...

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...

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

Materials: 4 eggs, separated1  Lemon zest from 2 lemons 1 1/4 cups sugar 1/4 cups milk1  3 tablespoons flour Dash of salt unbaked 9.5″ pie shell 3 tablespoons butter, softened 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

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: 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. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for another 2 minutes. 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...

    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 ...

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:  Score the lemon peel in quarters.  Peel, leaving the lemons whole. Pin It In a large saucepan, cover the peels with cold water. Bring to a boil, drain, and rinse the peels in cold water. Cut the peels into strips (about four strips per quarter-lemon section).   Blanch the peel strips twice more. In the large saucepan, combine the sugar and 460 g water. Bring to a boil over medium-high heat. 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). Reduce the heat and simmer until the peels are starting to become translucent, about 45 minutes. Pin It Drain the peels, reserving the syrup. Place the peels in a single layer on a...

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...

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 ...

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 scie...

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. ...