lemon Archives

Pizza recipes

Toasted pine nut and lemon-butter pasta

Brinjal recipes

Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

20 minutes

Tempura vegetables with home-made Aïoli

30 minutes

Parma ham lemons with citrus bubbly

10 minutes

Citrus recipes

Pan-fried harissa prawns with citrus salsa

15 minutes

Braised lemon-and-spinach free-range lamb with organic-rice pilaf

2 hours

Calamari

Chunky garlic and lemon calamari

1-2 minutes

Fakeaway recipes

Fish n chips with home-made tartar sauce

20 minutes

Fish recipes

Salmon fish cakes with crushed avocado

Jelly recipes

Rose-petal jelly

1¼ hours

Rose-petal jelly

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus resting time

Cooking Time 1¼ hours

Ingredients

3 cups water
The petals of 6 dark red, edible, pesticide-free roses
Juice of 1 lemon
400 g sugar
3 gelatine leaves

Method

Place the water and rose petals in a blender and briefly pulse to chop.

Place the mixture in a saucepan and bring to a fast simmer, then remove from the heat. Set aside for 30 minutes to let the flavours infuse.

Strain through a sieve then return the liquid, covered, to a medium to low heat for a further 30 minutes. Add the lemon juice and sugar and allow to dissolve before boiling for 10 minutes. Remove from the heat and leave to cool slightly.

Soak the gelatine leaves in cool water to soften, then squeeze out the excess liquid. Dissolve in the rose-petal liquid then pour into sterilised jars and leave to set to a wobbly jelly.

Cook's note: Serve with vanilla sponge cake and ice cream or on double-thick yoghurt with pistachios.

Spinach lasagne

Kung pao chicken

Durban fish curry

Marinara pizza

Toasted pine nut and lemon-butter pasta

Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

Crispy tenderstem fingers

Tempura vegetables with home-made Aïoli

Parma ham lemons with citrus bubbly

Pan-fried harissa prawns with citrus salsa

Braised lemon-and-spinach free-range lamb with organic-rice pilaf

Chunky garlic and lemon calamari

Fish n chips with home-made tartar sauce

Salmon fish cakes with crushed avocado

Rose-petal jelly

Rose-petal jelly

Ingredients

Method