lemon Archives

Cheese recipes

Zaatar-Spiced Ostrich Steaks with Tahini Sauce

15 minutes

Beetroot recipes

Harissa-roasted lamb with pomegranate and minted beetroot

1 1/2 hours

Brinjal recipes

Spicy tomato dip with brinjal dippers

20 minutes

Rotisserie chicken with barley-and feta salad

20 minutes

Chicken recipes

Open chicken and garlic mayonnaise sandwich

45 minutes

Salad recipes

Lip-smacking lemon pops by Kamini Pather

Chops recipes

Pear-cider pork chops with kohlrabi, pear and pea shoot salad

20 minutes

Apple recipes

Crunchy apple-and-celery salad with blue cheese, candied walnuts and biltong dust

5 minutes

Crunchy apple-and-celery salad with blue cheese, candied walnuts and biltong dust

Serves 4

Difficulty Easy

Prep Time 45 mintues

Cooking Time 5 minutes

Ingredients

4 Granny Smith apples
1 lemon, juiced
4 celery sticks
150 g blue cheese
100 g biltong sticks, finely grated
Sunflower or rocket baby shoots, to garnish

For the candied walnuts:

200 g sugar
200 g walnuts

For the mayonnaise:

2 free-range egg yolks
2 t Dijon mustard
250 ml canola oil
1 lemon, juiced
Salt, to taste

Method

1. Using a mandolin or a sharp knife, slice the apples as thinly as possible and place in a bowl of water with the lemon juice.

2. Using a vegetable peeler, shave thin ribbons of celery and add to the apple.

3. Layer the apples and celery on a serving dish and place the blue cheese in between. Drizzle with the mayonnaise and top with the candied walnuts. Sprinkle over the biltong dust and garnish with baby shoots.

4. To make the candied walnuts, heat the sugar in a saucepan over a medium heat until it begins to melt and caramelise. Pour the sugar over the walnuts and allow to set. When set, chop roughly.

5. To make the mayonnaise, place the egg yolks and Dijon mustard in a mixing bowl. Whisk, then slowly pour in the canola oil, whisking continually until the mixture is pale and thick. Season with lemon juice and salt to taste.

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Asian-style pork ribs with butternut crisps

Fish-and-feta cakes

Skinny nachos

Zaatar-Spiced Ostrich Steaks with Tahini Sauce

Harissa-roasted lamb with pomegranate and minted beetroot

Spicy tomato dip with brinjal dippers

Rotisserie chicken with barley-and feta salad

Open chicken and garlic mayonnaise sandwich

Chicken Caesar salad

Lip-smacking lemon pops by Kamini Pather

Pear-cider pork chops with kohlrabi, pear and pea shoot salad

Crunchy apple-and-celery salad with blue cheese, candied walnuts and biltong dust

Crunchy apple-and-celery salad with blue cheese, candied walnuts and biltong dust

Ingredients

Method