Flavoured Butters
[…] tarragon and thinly sliced chives (you can also use coriander, basil, marjoram) zest of 1 lemon and the juice of half a lemon (approx 1 tbsp) salt and pepper Put […]
[…] tarragon and thinly sliced chives (you can also use coriander, basil, marjoram) zest of 1 lemon and the juice of half a lemon (approx 1 tbsp) salt and pepper Put […]
[…] 2 large egg yolks 1 tbsp vanilla bean paste or vanilla extract zest of 1 lemon (approx 1 tbsp) 1.5 – 2 tbsp lemon juice (from 1 lemon) For the […]
[…] if and when you adapt this recipe, please do not leave out the squeeze of lemon just before serving. It is an essential flavour borrowed from Persian red lentil soup […]
[…] sugar, therefore still making it breakfast friendly. Or you can drizzle it with a simple lemon and icing sugar glaze. And remember, it tastes infinitely better the next day. Dori […]
[…] the key, the beauty of a hazelnut gremolata (basically a fancy and super fresh herb, lemon and garlic situation) is the perfect accessory for your spears. Other asparagus toppings include, […]
[…] transforming even the early, smaller, less sweet varieties into a tangy treat when blitzed with lemon juice, frozen and scraped intermittently into ice magic. A traditional granita has the appearance […]
[…] confit garlic if I have any in the fridge) 2 tbsp tahini paste Juice 1/2 lemon 1 tbsp cider vinegar 1 tbsp dijon mustard 1 tbsp ice water 100ml olive […]
[…] tsp vanilla extract (depending on how much you love vanilla. I use 2tsp) 1 tbsp lemon juice (approx 1/2 lemon) pinch of salt 40g (1/4c) cacao nibs Preheat oven to […]
[…] cake springboard for celebratory tea occasions and works brilliantly every time. The original didn’t include lemon zest or vanilla, but I like to push boundaries on the purely traditional. I […]
[…] anything from a glut of fresh or frozen berries tossed with a little sugar and lemon zest, as an emergency treat with a favourite jar of jam or with compote […]
[…] sugar 300g (2.5 cups / approx 4 med pears) peeled, cored and sliced 1 tbsp lemon juice (basically juice from half a lemon) 150g (approx 1.5 cups) fresh cranberries, halved […]
[…] the jar and pour 75g into a shallow bowl, add the chopped date, squeeze of lemon and cover with between 175ml milk of your choice and leave in the fridge. […]
[…] all the dry spices to have on hand for emergencies, ready to add the garlic, lemon, olive oil and onions when you are all set to cook. The recipe here […]
[…] pepper (optional) 1 tbsp anchovy butter (or any flavoured butter of choice) zest of 1 lemon 100g roasted walnuts, pecans or almonds for desired crunch Preheat oven to 250C Remove […]
[…] roughly chopped juice of 1 large orange (approx 80ml or 1/3 cup) juice of 1 lemon 1 tsp vanilla extract 1 tbsp honey 1-2 tbsp orange marmalade (I like a […]
[…] 1 tsp maldon salt 100g creme fraiche 1 tbsp wholegrain mustard juice of half a lemon 60ml olive oil a small handful of chives, finely chopped small bunch of parsley […]