Lemon Rush

Not sure about everyone else, but I’m ready for the warmer weather to start. I’ve just about cooked everything in my winter repertoire and my taste buds are ready for a change! Is it just me or do we all seem to stick with the tried an tested recipes? I think it’s a time/effort scenario. In winter if I can cook it in bulk and freeze leftovers I’m happy, or just throw everything in the pan and let it cook by itself. I’ll sometimes try a new variation-but mostly it’s the same dish just re-worked. Lamb shanks got a re-work this year. Traditionally I’ve gone the Italian route with a tomato base sauce, but this year I was into the Moroccan spices. You can find my recipe in list above or in a previous post here. The addition of dried apricots, prunes and chickpeas made for a nice change in many of the Moroccan dishes I tried, but the one I really loved was the preserved lemons. The sharp fresh flavour of the lemons was just so good. Sharp & fresh aren’t usually words you associate with winter cooking. Anyway we have an abundance of lemons this year so I thought I’d give it a go and preserve some of our lemons.
This is a recipe based on the one in Stephanie Alexander’s book “The Cooks Companion”

Preserved Lemons & Lemon Curd
Preserved Lemons
250g Coarse Kitchen Salt
10 Lemons, washed and cut into quarters
1 Bay Leaf
2-3 Cloves
extra lemon juice
Place a spoon full of salt into a sterilised jar (approx.1 litre capacity)
In a separate dish mix the lemons and salt. Stephanie suggested massaging the skin…I think this would have been easier before I’d cut the lemons.
Place the lemon quarters into the jar along with the bay leaf and cloves. Press down on the lemons as you go to release as much juice as possible. I found that squeezing each piece as I put it into the jar helped released more juice. Place any leftover salt into the jar along with the extra lemon juice. The idea is that the lemons are covered by the juice. I found that I was a little short on the juice so I topped it up with some boiling water. I also added 2 extra teaspoons of salt so that the brine remained salty enough.
In every recipe that I’ve read they always mention that if the lemons are not covered by the brine they can develop a white mould on them. Apparently its harmless-it just looks yuck!You can probably see from the picture of mine that because the jar wasn’t packed tight with lemons so when I added the extra water they floated to the top. I’m not sure if this is going to effect the end result-we’ll just have to wait and see. I did get a tip from my friend Natalie from at Moore Farm Fresh Produce. She sliced her lemons so they sat flat in the jar. This allowed her to stack them up to the top of the jar. Clever! I think I’ll try this next time.

Almond Cake with Lemon Syrup


So the weather forecast was not entirely correct. Go figure!!
Saturday was ok, so I managed to ride both of my horses, weed around the fruit trees and give them a little fertiliser. (aka horse poo that I’d picked up.) I then tackled a few of the more mundane household task that I had been putting off. Funny how they don’t magically disappear even when you ignore them….
Sunday was cold and raining. Most people would find this depressing but I found it just perfect for relaxing by the fire reading my book, drinking cups of tea and eating cake. Almond cake with lemon syrup to be precise. With lemons from our very own tree! Recipe below. Hope you enjoy.

Cake

4 eggs
1 cup caster sugar
1 tsp vanilla extract

1 cup plain flour
1 tsp baking powder
150g melted butter
1 cup almonds- (1 cup almonds blitzed in the food processor)

Lemon Syrup

1 cup caster sugar

1/2 cup water

1 tsp vanilla extract or essence
2 Lemons thinly sliced

Preheat oven to 160C and grease either a large loaf tin or a square cake tin.
Note for young players- a loaf tin works best. The cake takes longer to cook in the square tin and you risk the outer edges drying out.

Lemon syrup; combine the sugar, water and vanilla in a saucepan over medium heat and stir until the sugar has dissolved. Add the lemon slices and simmer for 15 minutes or until they are completely soft. Arrange the slices on the base of your cake tin and then pour in the syrup.
For the cake batter; combine the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 10 minutes, or until the mixture is pale and tripled in volume. Fold in the flour and baking powder. Then gently fold in the butter and almonds.
Spoon batter into the cake tin, smooth over the top and bake for 45 minutes or until cooked through. Let rest for about 5 minutes then turn out onto a platter making sure to collect all of the syrup. Serve as it is or with vanilla ice cream!!