• Olive oil
• 1 onion, chopped
• 2 garlic cloves
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• Two 400g (14oz) cans chickpeas
• 450g (1 lb) ripe tomatoes, peeled and chopped (or canned if out of season)
• 1 litre (1 ¾ pts) chicken or vegetable stock
• 2 tablespons chopped fresh parsley
• Juice of about half a lemon,
• Salt and pepper.
• Heat the oil in a large saucepan. Add the onion and garlic, and cook gently for 4 minutes.
• Stir in the cumin, cinnamon and ginger, then add half the chickpeas, the tomatoes and most of the stock, reserving about 200ml (7 fl oz). Bring to the boil, reduce the heat and simmer for about 5 minutes.
• Meanwhile, process the remaining chickpeas and reserved stock to a smooth purée in a food processor or blender.
• Stir the purée into the soup. Stir in the parsley. Add salt and pepper, and lemon juice to taste, and serve.
• 1 tablespoon dry sherry
• 1 tablespoon soy sauce
• ½ teaspoon salt
• 3lb / 1.5 kg boneless chicken breast
• 2 large eggs, beaten
• ¼ cup cornstarch
• ½ teaspoon baking powder
• Vegetable oil
• 1 cup chicken broth
• ⅓ cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 lemon, sliced
• Combine first three ingredients in a large bowl. Cut chicken into finger-sized pieces, add to bowl and marinate for 15 minutes in the refrigerator.
• Combine eggs, cornstarch and baking powder in a large bowl; stir well. Dip chicken into batter, coating well.
• Heat oil in a large heavy skillet. Fry chicken over medium-high heat until golden, turning occasionally. Arrange on a serving platter.
• Fry lemon slices in oil over medium-high heat for 30 seconds. Add the remaining ingredients, and stir-fry for three minutes or until the sauce is thickened and clear. Pour over chicken.
• Serve with fried rice.
From the ever-wonderful Cara Reed, author of “Decadent Gluten-free and Vegan Baking” and creator of Fork and Beans. These cupcakes are ridiculously moist and delicious, and also super-easy!
• 2 ½ cups / 200g gluten-free flour mix (make sure you get one with guar gum)
• 1 cup / 200g granulated sugar
• 2 teaspoon / 7.5g baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups / 398ml canned coconut milk
• 6 tablespoons / 90g applesauce
• ¼ cup / 60ml hot water
• 1 tablespoon / 15ml lemon juice (or apple cider vinegar)
• 1 tablespoon / 13g lemon zest
• 1 teaspoon vanilla essence
VEGAN LEMON FROSTING:
• 1 cup / 24g vegan butter, softened (I used Olivani)
• 3 cup / 360g powdered sugar
• 2 teaspoon / 10ml lemon juice
• ¼ teaspoon vanilla essence
• 3 teaspoons / 9.5g lemon zest
• Preheat oven to 350°F/180°C.
• In a large bowl, whisk together the dry ingredients. In a medium bowl, combine the wet until well mixed. Pour the wet ingredients into the dry ingredients, and then stir with a wooden spoon until just combined.
• Pour into a muffin pan and bake for 17-20 minutes. Remove cupcakes from pan and allow to cool on a wire rack. As you wait, make the frosting.
• With an electric mixer, cream the vegan butter on medium speed until fluffy. Gradually add in the powered sugar and then beat in the lemon juice, vanilla and zest until light and fluffy.
• Pipe the frosting over the cooled cupcakes.
This “recipe” was born of some veggies that needed using up, and the desire to have a change from boiled or steamed. I marinated slices of carrot, capsicum and red onion in Shott’s lemon-honey-ginger flavouring for five minutes (mixing together some lemon, honey and ginger would do the trick too). I kept the carrots in one bowl and the capsicum and red onion in another. I then made cradles out of tin foil, giving a wall a centimetre or two high (just to protect the oven tray – baked honey is tough to get out!).
I gave the carrots a head starting, putting them into one “cradle” with the Shott juices, placing it on a roasting dish, and roasting them for about ten minutes. I then added the capsicums and red onions in their own cradle and roasted for another ten minutes. Voilà!
I made these for Game of Thrones/ASOIAF feast, using a recipe from the blog Inn at the Crossroads (I did the modern version of the recipe). I halved the original quantities, to make a dozen cakes.
• 100g/3.5oz butter
• 1 cup sugar
• 1 large egg
• Grated zest of a lemon
• 1 ½ cups cake flour (or 1 ½ cups regular flour with 1 ½ cups cornflour)
• 1 teaspoon baking powder
• 1 teaspoon salt
• Juice of one lemon
• ⅔ cup milk
• 2 lemons, thinly sliced
• 1 cup water
• 1 cup sugar
• Preheat the oven to 185°C/350°F. Grease a muffin tin.
• Combine the butter and sugar in a large mixing bowl using an electric mixer at medium speed until it’s light and fluffy. Add the egg and mix for a minute, then add the lemon zest.
• Measure out the cake flour (or substitute) in a separate bowl, add baking powder and salt, and stir the ingredients to blend them. Add one-third of the flour mixture to the butter mixture and mix at low speed for about a minute or until the flour is completely incorporated.
• Add the lemon juice and half the milk, and mix at low speed until they are completely incorporated.
• Add the rest of the ingredients, alternating between dry and wet, and mix at low speed until it is completely incorporated.
• Scrape spoonfuls of batter into the muffin tin and smooth the surface with a spatula. Bake for about 15 minutes, or until a toothpick inserted into the centre comes out clean.
• While the cakes are baking, make the candied lemons: Cook the water and sugar in a small saucepan over medium heat until the mixture comes to a simmer. Add the lemon slices and continue to simmer until the lemons are semi-translucent. Fish out the lemons, and reserve the sugar mixture.
• When the cakes are baked, arrange a lemon slice on top of each one, and spoon over a teaspoon or two of the sugar glaze. Let the cakes sit in the muffin tin as they cool, so they will soak up the syrup.
Christmas mincemeat can be made well ahead of time and left in the fridge in a sterilised jar for months (the alcohol prevents it going off). It can then be used in classic Christmas recipes like mince pies and filo parcels.
• One medium-sized apple
• 200g (one cup) sultanas
• 200g (one cup) mixed fruit
• Rind and juice of half a lemon
• Rind of half an orange
• ½ cup brown sugar
• ½ teaspoon mixed spice
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ¼ teaspoon ground cloves
• ¼ teaspoon grated nutmeg
• 3 tablespoons brandy, whisky or rum
• Cut the unpeeled apple into about twelve slices, discarding the core.
• Chop into pieces about the size of currants and sultanas.
• Add to a food processor, along with the sultanas, mixed fruit and the thinly peeled orange and lemon rinds (use a potato peeler for these).
• Process until the fruit is chopped fairly fine (but hasn’t turned to mush).
• Add the lemon juice along with all the remaining ingredients and process briefly until everything is combined.
• Spoon the mixture into sterilised jars. Pour a little extra brandy, whisky or rum over the surface, cover tightly, and store in a cool place.