lemon zest Archives

Great value

Green bean, pea, baby potato and micro rocket salad with rooibos vinaigrette

20 minutes

Seafood recipes

Creamy smoked salmon

5 minutes

Cake recipes

Italian fig and hazelnut certosino with golden almonds

1 hour

Tielman Furters baby yoghurt cakes

Prawns and

Orecchiette with West Coast mussels in a lemon-garlic cream sauce

25 minutes

Tart recipes

Lemon-and-ginger treacle tart

45 minutes

Oven-poached whole chicken and vegetables with celery lemon salsa

1 hour

Chickpea recipes

Lamb, chickpea and butternut stew

1 1/2 hours

Cake recipes

Banana-and-hazelnut polenta cake with espresso drizzle

1 hour

Citrus recipes

Lemon-and-lime souffle

10 minutes

Eclairs with lemon custard and caramelised white chocolate

1 hour 20 minutes

Soup recipes

Cavolo nero soup

1 hour

Cavolo nero soup

Serves Makes 3 litres

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

80 ml olive oil
1 onion, chopped
1 carrot, cubed
1 celery stalk, chopped
4 garlic cloves, thinly sliced
3 thyme sprigs
3 lemon thyme sprigs, plus 2 tablespoons, chopped, for sprinkling
2 l organic chicken stock
3 bay leaves
130 g barley
5 spring onions, chopped
750 ml cavolo nero, chopped
250 g chorizo, sliced
3 T lemon juice, to taste
3 t smoked paprika
Sea salt and freshly ground black pepper, to taste
2 T lemon thyme, finely chopped
2 T lemon zest
Lemon-infused olive oil, for drizzling

Method

Heat 1 T olive oil in a large saucepan over a medium heat and add the onion, carrot and celery.

Sauté for 5 minutes, then add the garlic, thyme and 3 sprigs lemon thyme. Stir for 1 minute, then add the chicken stock and bay leaves. Bring to a gentle simmer and add the barley.

Simmer for 30 minutes.

Stir in the spring onions, cavolo nero and chorizo and cook, stirring occasionally, until the barley swells and softens, about 10 to 20 minutes.

Add a little water if the soup seems too thick and simmer a little longer. Season with lemon juice, smoked paprika and salt and pepper.

Mix the lemon zest and remaining lemon thyme.

Serve the soup in bowls.

Sprinkle each with the lemon zest mixture and add a glug or two of lemon-infused olive oil to each bowl.

Cook’s note: You can use Savoy or Cape spitz cabbage instead of cavolo nero if it’s hard to find.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Green bean, pea, baby potato and micro rocket salad with rooibos vinaigrette

Creamy smoked salmon

Italian fig and hazelnut certosino with golden almonds

Tielman Furters baby yoghurt cakes

Orecchiette with West Coast mussels in a lemon-garlic cream sauce

Lemon-and-ginger treacle tart

Oven-poached whole chicken and vegetables with celery lemon salsa

Lamb, chickpea and butternut stew

Banana-and-hazelnut polenta cake with espresso drizzle

Lemon-and-lime souffle

Eclairs with lemon custard and caramelised white chocolate

Cavolo nero soup

Cavolo nero soup

Ingredients

Method