How many recipes call for a squeeze of lemon? Looking back through the blog archive, I was hard pressed (or even hard squeezed) to decide which ones to choose for this week's theme.
In the end, I've opted for some which make the most of seasonal veg and produce ie. courgettes, fresh fish, salads- oh, and a jar of marmalade which I needed to use up!
Lemon and courgettes are a flavour combination made in heaven. My first recipe uses finely sliced courgettes, garlic, lemon juice and rind- and not a lot else.
Lemon and Pepper CourgettesSlice your courgettes into ribbons using a vegetable peeler.
Heat some olive oil in a frying pan or wok and add a crushed clove of garlic. Swirl the garlic around a bit in the oil, but don't let it brown.
Pile in the courgettes and stir fry quickly.
|Lemon and Pepper Courgettes|
Season with sea salt and black pepper and serve.
This is just as good if you serve it cold the next day with a little vinaigrette as part of a salad.
One of my favourite lemon-y courgette recipes is a Courgette and Pesto Cake (which I have featured on the blog before and also on the Guardian website). Here it is again if you missed it:
Courgette and Pesto Cake
This savoury cake makes a delightful supper or starter with it's vibrant green colour and blend of lemon, basil, courgette and parmesan flavours.
150g self raising flour
1 tsp baking powder
2 tbsp green pesto
juice of half a lemon
200ml natural yoghurt
100ml olive oil
100g grated Parmesan or Pecorino
1 tsp each salt and ground pepper
1. Pre-heat the oven to 200 degrees
2. Sift together the flour and the baking powder and salt
3. Add the eggs, yoghurt and olive oil and beat well
4. Wash and grate the courgettes using a coarse grater or food processor.
5. Wrap in a clean J cloth or tea towel and squeeze hard to remove all excess liquid
6. Add the courgettes, lemon, pesto and cheese to the cake mix and beat well.
7. Pour into a buttered and lined loaf tin and bake for 45 minutes until golden and when a skewer inserted into the cake comes out clean. (Cover with aluminium foil for the last 10 minutes if it is browning too quickly.)
8. Cool on a wire rack and serve warm.
|Courgette and Pesto Cake|
Final lemon recipe for today is:
Lemon and Chive Mayo Hollandaise.
Now, you may not realize but mayonnaise and Hollandaise are sister sauces. One is capricious and has a taste of luxury, the other is more reliable and forgiving.
You can change the Cinderella sister (mayonnaise) into her classier sibling with the simple addition of melted butter and some lemon juice.
Place a heatproof bowl over a pan of simmering hot water (don't let the bowl touch the water).
Put two tablespoons of good quality mayonnaise into the bowl and add the juice of half a lemon.
Melt 50g of butter in a jug ( 30 seconds in the microwave should do it) and pour it into the mayo in a steady stream, whisking as you go.
Add some chopped chives and hey presto! the sauce is ready.
I served it with trout fillets - but it was excellent the next day too, mixed with cold new potatoes for a potato salad.
Now for the oranges.
The idea for this citrussy theme came to me after I accidentally bought a jar of extra thick cut bitter orange marmalade. Nobody liked it- and it was nigh on impossible to spread on toast because of the thickness of the peel.
I couldn't throw it away though, could I, dear reader? What would you think of me? Instead I made:
Sticky Seville Marmalade Cake
175g soft unsalted butter
175g caster sugar
2 large eggs
175g self raising flour
pinch of salt
1/2 tsp baking powder
3 tbsp chunky orange marmalade
2 tbsp milk
(for the glaze)
2 tbsp chunky marmalade
100g icing sugar
Preheat the oven to 180 degrees and grease and line a 20cm baking tin.
Using an electric mixer, beat the butter and sugar together until pale and fluffy.
Add the beaten eggs gradually, along with a tablespoon of flour.
Sift in the remaining flour, baking powder and salt.
Now add the marmalade, mix well and pour into the tin.
Bake for 50 minutes until risen and firm.
Turn out when cool.
Warm the remaining marmalade and pour over the cooled cake.
Now mix the icing sugar with 2 tbsp warm water and mix well. Pour this over the cake. The chunks of marmalade will stand up through the sugar glaze.
|Sticky Seville Marmalade Cake|
Serve warmed with cream.