Lemon Raspberry Ruffle Cake


For Victoria Sponge Cake
340 gr. butter at room temperature
340 gr. sugar
1’5 tsp. Vanilla extract
6 large eggs
300 gr. raising flour
40 gr. cornstarch
1’5 tsp. yeast
6 tbsp milk
zest of half a lemon
zest of half a lime
3 tsp. cointreau liqueur

For the Buttercream
300 ml egg whites
560 gr. sugar
550 gr. butter (good quality)
1 tsp cream of tartar (optional)
3 tsp raspberry lyophilized powder
pink dye


For Victoria Sponge Cake
1. In a bowl, put the butter and sugar, beat with a wooden spoon until the mixture is light and fluffy.

2. We add the eggs one by one and beat well after each addiction, add the remaining ingredients and mix to incorporate.

3. Add the flour, cornstarch and baking powder, gradually incorporating it, taking care not to crush the mass, so they do not lose fluffiness. Finally we put the milk and we link well with the dough, until we left smooth and fluffy.

For buttercream
4. Put the egg whites in a bowl in a double boiler and heat it slightly (a few minutes), stirring constantly, then add the sugar and mix until we get the sugar has dissolved completely.

5. Once at this point add the raspberry powder and mix until dissolved.

6. We spent this mixture to the bowl of our mixer with the whisk attachment and mix until a meringue with stiff peaks and shiny.

7. Just then changed the whisk attachment and put the shovel and began to gradually add the butter cut into small pieces (this should be at room temperature), we will see him go slightly before each integrating addiction. Mix until a creamy and firm.

1. We put one of the cakes on the mold where you go to file, fill with buttercream, put the next cake on top and return to fill it, cover it with the last cake and cover the whole cake (sides and top) with buttercream.

2. Then prepare the pastry put the nozzle we want to decorate, here is the number 124, Wilton, and fill the sleeve with our fill. Then we create the decoration of the flyers from the bottom up, continuing to complete the cake. We finish the process by covering the top.

Lemon Meringue Cookies


6 large Egg Whites, at room temperature
2 teaspoon(s) Fresh Lemon Juice
1/8 teaspoon(s) Salt
1 teaspoon(s) Pure Lemon Extract
1 teaspoon(s) Pure Vanilla Extract
1 1/4 cup(s) Sugar


1. Make the meringues: Preheat oven to 200 degrees F. Line 2 baking pans with parchment paper and set aside. Place egg whites, lemon juice, and salt in a large bowl and beat using a mixer set on low speed until foamy. Add the extracts, increase mixer speed to medium, and add the sugar in a slow, continuous stream. Increase speed to medium high and continue beating until egg whites form satiny, stiff peaks.

2. Bake the cookies: Fit a large piping bag with a large star tip and fill with meringue. Pipe 3-inch S shapes onto prepared baking sheets. Bake without opening oven for 1 hour. Reduce temperature to 175 degrees F and continue to bake for 2 more hours or until cookies are completely dry. Transfer the cookies, on the parchment, to a wire rack to cool — about 45 minutes. Store in an airtight container for up to 1 week.

White Chocolate & Raspberry Brioche French Toast


4 slices brioche, preferably day-old, sliced 1 inch thick (I bought mine this time, but you could make your own too)
3 large eggs
3/4 cups milk
Juice of 1/2 an orange (about 2-3 tbsp)
Zest of 1/2 a lemon (about 2 tsp)
1 tbsp pure vanilla extract
1 tsp brown sugar
1/2 tsp ground cinnamon
Pinch of freshly ground nutmeg
Pinch of salt
Butter for frying
100g good quality white chocolate, melted (either zapped in the microwave 30 secs a til melted or over a double boiler) – can replace with milk or dark chocolate
About 1/2 punnet raspberries (about 60g, fresh or frozen) – can replace with other berries
Icing sugar to dust


1. (If making a bigger batch, preheat oven to about 95°C (200°F) and keep toast warm in oven on a wire rack while making the rest of the batch) Whisk together eggs, milk, juice, vanilla, sugar, zest, cinnamon, nutmeg, and salt in a shallow baking dish. Place skillet or non-stick frying pan over medium heat and melt about 1 tbsp (15g) of butter in the pan.

2. Dip one slice of bread in mixture and allow to soak for 20 seconds. Place slice dipped side down in the pan and fry for 2-3 minutes until golden brown. While frying, spread a layer of melted white chocolate on the top side of the bread and place a small handful of raspberries over the top.

3. Dip another slice of bread in mixture and allow to soak for 20 seconds again. Sandwich this slice over the raspberries, dipped side facing up and press down to seal sandwich together slightly. Carefully flip over and fry the other side of the sandwich for the same amount of time, until golden brown. Repeat with remaining slices of bread, adding another tbsp of butter to the pan for each sandwich.

4. Serve immediately, dusted with a light coat of icing (confectioner’s) sugar. You can add maple syrup if you really want to, but it probably doesn’t need it.

Lattice Top Peach Pies in a Jar


for the crust
2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
12 tablespoons cold butter
1/2 cup ice water

for the peach filling
8 – 10 medium peaches
zest of 1 lemon
2 tablespoons lemon juice
1/2 cup sugar, plus more for top of pie
1/4 teaspoon salt
2 tablespoons ground instant tapioca (I use my coffee grinder)


for the crust
Combine the flour, salt, and sugar in the bowl of a food processor. Quickly chop up the cold butter, and pulse it into flour mixture, several times. Drizzle in the ice water, pulsing 2 or 3 times, just until the dough is combined.

Place the dough onto a lightly floured surface and gather into a ball. Divide into 2, flatten dough into discs, and wrap each one tightly with plastic wrap. Chill for at least 30 minutes in the refrigerator. Meanwhile prepare the filling.

for the peach filling
Preheat the oven to 400 degrees. Place a rimmed baking sheet in the oven to preheat as well. Liberally butter 8 – 10 4 oz. glass canning jars.

Fill a large pot with water and bring to a boil. In your sink, prepare a large bowl with an ice bath. When the water is boiling, quickly immerse the peaches in the water, remove to the ice water, and peel off the skins. Slice the peaches in 1/2” thick slices.

In a medium bowl, combine the peaches, lemon zest and juice, sugar, salt, and tapioca. Set aside while you prepare the crust.

On a lightly floured surface, roll out one of the dough discs. For the bottom crusts, cut out a 5” square, and press into the jar. For the tops, use a jar to press out a circle, and, with a sharp knife, cut it into 1/4” strips. Carefully arrange the peach slices in the jars and spoon in several tablespoons of the liquid filling. Weave your lattice (see this great tutorial), and crimp the edges. Sprinkle the top of each little pie with 1/2 teaspoon or so of sugar.

Place prepared pies onto heated cookie sheet, and bake at 400 degrees for 20 minutes. Rotate the cookie sheet, turn the heat down to 350 degrees, and bake for another 10 – 15 minutes, until crust is light golden and filling is bubbling vigorously.

Allow pies to cool completely and serve, or keep covered with a lid for up to three days.

Mini Lemon Meringue Pies


1 batch Homemade Microwave Lemon Curd (about 2 cups), chilled
24 1.75-inch premade miniature tart shells
2 cups meringue topping (see note below)


1. Place the tart shells on a tray or baking sheet.

2. Spoon the lemon curd into a piping bag and fill each tart with lemon curd.

3. Fit a piping bag with a large Star Tip. Spoon the meringue into the piping bag and pipe a small dollop of meringue onto each mini tart. Store tarts in the refrigerator until ready serve.

I purchased my tart shells from my local market for $5.99, so definitely check a store near you before purchasing from Amazon as the price seems a bit high.

If you want to make your own meringue topping, I really like this one from Alton Brown.

I used a large Star Tip to pipe the meringue.

Braised Chicken with Lemon and Capers


2 bone-in chicken thighs with skin (6 ounces each)
2 chicken breasts with skin (6 ounces each)
all-purpose flour for dusting
salt and freshly ground pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin 0live oil
3 large peeled garlic cloves
3/4 cup Sauvignon Blanc
3/4 cup chicken stock
3 1-inch strips of lemon zest
4 thyme springs
2 teaspoons capers, drained
2 bay leaves


1. Preheat the oven to 350°F. Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned (12 to 14 minutes). Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.

2. Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaves and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven, cover and braise for 30-35 minutes, until the meat is tender.

3. Remove chicken, then return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest before serving.

Coconut Prawn Curry

Yield: 4 Servings


1kg (2.2 pounds) prawns, de-veined

for the prawn stock
1l water
2 garlic cloves, sliced
zest of 1 lemon

for the curry
1 red onion, finely chopped
2 garlic cloves, finely chopped
3cm (1.18 inches) piece of fresh ginger, grated
1 tablespoon garam masala/curry powder of your choice (I use a hot Mother-in-law spice I buy from my local spice shop)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons smoked paprika
2 teaspoons sugar
1 x 400ml (13.53 fluid ounces) tin coconut cream
salt to taste
to serve
fresh coriander
fresh lemon wedges
steamed Jasmine rice


1. To make the prawn stock, remove the shells and heads from the prawns and place them in a pot. (place the prawn meat in a bowl and keep refrigerated.)

2. Add the water, garlic and lemon to the prawn shells and place over a medium heat. Allow to simmer for 30-45 minutes, covered, until the liquid is opaque pink and tastes of the sea.

3. Strain the heads, shells, garlic & lemon from the liquid and place the liquid back over a high heat.

4. Allow to reduce by half and set aside.

5. To make the curry, fry the onion, garlic and ginger until soft and translucent.

6. Add the garam masala, spices and sugar and allow to fry for another minute.

7. Add the coconut cream and prawn stock and allow to simmer for 10 minutes.

8. Add the prawn meat and allow to poach gently for 3-5 minutes. If at this stage you see the sauce is too thin, mix 2 teaspoons cornflour with 2 teaspoons water and add to the curry. Allow to cook for 2 minutes until the sauce has thickened.

9. Season to taste and serve.

Lemon Blueberry Cupcakes

Yield: about 16 cupcakes



For the cupcakes:
¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of 1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries

For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Additional fresh blueberries, for garnish



1. Preheat the oven to 350˚ F. Line cupcake pans with paper liners.

2. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.

3. In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

4. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used a large, unlabeled star tip to frost these cupcakes.) Garnish with fresh blueberries.

Pan-Roasted Chicken With Lemon-Garlic Green Beans


6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)


1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Creamy Lemon Pasta with Spinach & Tomatoes


1-1/2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 cup heavy cream
2 lemons, zested and juice reserved
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound rotini pasta
3 ounces baby spinach
1/4 cup grated Parmesan
1/2 pint grape or cherry tomatoes, halved




1. Set a large pot of water to boil.

2. Heat the olive oil in a medium saucepan over medium heat; add the garlic and cook for a minute. Add the cream, the lemon zest and juice, salt and pepper. Bring to a boil, then lower the heat and simmer for 10 minutes, until it starts to thicken.

3. Meanwhile, add some salt to the boiling water and add the pasta; cook according to the directions on the package, stirring occasionally.

4. Drain the pasta and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 2-3 minutes, until most of the sauce has been absorbed in the pasta.

5. Take the pot off heat and add the spinach, Parmesan, and tomatoes. Toss well until the spinach has wilted. Season to taste, and serve hot.

6. Enjoy!

Herb Baked Salmon



Crisco Original No-Stick Cooking Spray
4 (6 ounce) salmon fillets
Salt and pepper to taste
1/3 cup Crisco Pure Olive Oil
2 teaspoons dried tarragon
4 teaspoons fennel seeds, crushed
1 tablespoon grated lemon peel
1 tablespoon fresh lemon juice
Lemon wedges









1. Heat oven to 450 degrees F. Spray a shallow baking dish with no-stick cooking spray.


2. Arrange salmon fillets in prepared pan. Season both sides of fish with salt and pepper.
3. Whisk together oil, tarragon, fennel seeds, lemon peel and lemon juice in small bowl.


4. Spoon mixture over salmon. Bake salmon just until cooked through, about 12 minutes. Serve with lemon wedges.





Salmon with Honey-Coriander Glaze


1 tablespoon whole coriander seeds
1/4 cup honey
5 tablespoons soy sauce
2 teaspoons fresh lemon juice
4 salmon fillets (5 ounces each), skinned
2 teaspoons vegetable oil



1. Toast the coriander seeds in a dry, large nonstick skillet over medium-high heat, stirring constantly, until golden, about 3 minutes. Remove from heat; let cool. Grind seeds in a spice grinder or crush with a mortar and pestle until coarsely ground; reserve skillet.

2. Make glaze: Stir together crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl until combined.

3.Lightly brush the top of each salmon fillet with glaze; reserve remainder. Heat oil in the nonstick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1 minute; reduce heat to medium-low, and cook 2 minutes more. Turn fillets over, and cook 3 minutes for medium-rare (salmon will be slightly pink in the middle), or longer if desired. Transfer to a plate; loosely cover with foil to keep warm.

4.Pour remaining glaze into skillet; bring to a boil over medium heat. Cook until glaze has thickened to the consistency of syrup, about 1 minute. Serve salmon with glaze on the side.

Cherry Limeade



2 (12 fluid ounce) cans frozen limeade concentrate
1 (2 liter) bottle lemon-lime flavored carbonated beverage
1 (10 ounce) jar maraschino cherries, drained and juice reserved
1 lime











1. Pour both cans of concentrated limeade into a large pitcher.


2. Mix in lemon-lime soda. Stir in reserved cherry juice.


3. Squeeze juice from lime into mixture, then slice and set aside. Stir well and serve over ice.


4. Garnish with cherries and lime slices.





Donut with Lemon



250 g of butter
200 g of caster sugar
Finely grated zest of 2 lemons untreated
3 eggs
315 g of white yogurt
50 ml lemon juice
220 g flour 00
80 g of potato starch
10 g of yeast
For the syrup
75 ml of water
75 ml of lemon juice
peel of 1 lemon
100 g of sugar











1. Preheat oven to 180 ° C and a mold fluted butters from ciambellone wide and 24 cm deep at least 10.
2. Fitted with electric whisk the butter with the sugar and the lemon rind until it becomes soft and fluffy.
3. Add the eggs, one at a time, and mounts until they are incorporated.
4. Add half the yogurt and half the lemon juice, then gently incorporates half the flour sifted with the flour and baking powder. Add the rest of the yogurt and lemon juice and finish with the remaining flour.
5. Pour the mixture into the prepared tin and bake in a hot oven for about 50 minutes, until it is golden and a toothpick inserted in the center comes out dry.
6. Leave to cool Ciambellione for 10 minutes in the mold, then capovolgilo on a grid.
7. In the meantime prepare the syrup: boil in a saucepan the water, lemon juice, sugar and lemon zest thinly sliced for about 5 minutes, until it becomes the consistency of a syrup.
8. Pour the syrup over the cake, sprinkle with the lemon zest and let cool before serving.





Crabcakes with Lemon Dill Mayonnaise



2 tbsp Mayonnaise
1.5 tsp finely minced fresh flat-leaf parsley
2 green onions, green tops only, finely minced
1 tsp seafood seasoning (such as Old Bay)
1 large egg white
2 tbsp *Japanese breadcrumbs
400g crab meat (jumbo lump)



Lemon Dill Mayonnaise

1 large pasteurized egg yolk.
1/2 tsp Dijon mustard.
1 tsp finely minced lemon zest
1 tbsp freshly squeezed lemon juice
1/2 cup canola oil
3 tbsp extra-virgin olive oil
3 tbsp chopped fresh dill
1/8 tsp fine salt
1/8 tsp freshly ground white pepper.










1. Preheat oven to 200C. Position rack in the center of the oven.

2. Combine mayoonaise, parsely, green onions, seafood seasoning, egg white and breadcrumbs together ina mixing bowl.

3. Gently fold in crabmeat, coating it thoroughly. Chill in refrigerator for at least 15 mins.


4. Place a medium, non-stick frying pan over medium high heat. Add 2 tbsp canola oil and heat through. Lightly oil the insides of a round food ring/cutter. Place food ring on pan and spoon one fourth of the crabmeat mxiture into the ring. Press gently to pack tightly. Carefully lift the round ring straight up. Repeat with the remaining crab meat.


5. Cook crabcakes until the bottoms are golden brown, about 3 mins. Carefully turn each crabcake over. Cook for 1 min, then transfer pan to oven and cook for additional 5 mins.


6. Transfer crabcakes to warmed plates. Garnish wtih lemon wedges and serve with lemon dill mayonnaise.



Lemon Dill Mayonnaise
1. Briskly whisk together beaten egg yolk, mustard, lemon zest and lemon juice until it is pale yellow in colour, about 1 min.

2. Pour oil (drop by drop at the beginning) very slowly while whisking constantly and vigorously. After the first few drops of oil has been absorbed pour the rest of the oil in a slow steady stream into the mixture while whisking energetically.

3. Keep whisking until mayonnaise becomes smooth.





Click here to buy Japanese breadcrumbs on Amazon.




Lemon-Ricotta Pasta with Peas and Seared Scallops



1 box pappardelle or fettuccine pasta
12 large fresh sea scallops
4 tbsp good-quality olive oil, divided
1 tbsp butter
Zest of 1 lemon
1/4 cup lemon juice
1 1/2 cups fresh green peas, shelled and blanched
4 tbsp fresh thyme, minced (pref lemon thyme, if you have it)
Sea salt and freshly ground black pepper
1 container (475g) ricotta cheese










1. Cook the pasta per package directions until al dente.

2. While pasta is cooking, rinse scallops and pat dry. Heat 1 tbsp olive oil and 1 tbsp butter over high heat in a skillet until foamy. Sprinkle scallops with a little salt and pepper; place in skillet in single layer. Cook, turning once, until brown on outside and just opaque in center, about 2 minutes per side. Remove from pan and set aside.

3. Drain pasta and return to the pot over low heat. Stir in lemon zest, juice, remaining 3 tbsp olive oil, peas, and thyme. Toss to coat, then season with salt and lots of pepper. Add the ricotta and mix gently until pasta is coated evenly.

4. To serve, divide the pasta between four plates, topping each with three scallops and a sprig of fresh thyme.





Lemon Tiramisu



4 tablespoons brandy or 4 tablespoons white rum
juice and zest of 2 lemons
4 T sugar , divided
1 (9 ounce) packet sponge cake fingers (or more)
16 oz mascarpone cheese
1/4 c homemade lemon curd
2 large eggs , separated
150 ml cream









1. Mix together the lemon juice and brandy. Add 2 T sugar and stir until it dissolves. Set aside.



2. Whip the egg whites until they form soft peaks.


3. Whip the cream until it forms soft peaks.


4. Beat together the remaining sugar, mascarpone, lemon curd, egg yolks and the lemon zest.


5. Carefully fold the cream in the mascarpone mixture, followed by the egg whites.


6. Stir the lemon juice mixture. Dip the ladyfingers in the juice mixture (they will soak up the juice very quickly so you only need to leave them in it for a second). Layer them in whatever dish you’re using to serve (springform pan, trifle dish, mini dishes of some sort).


7. Spoon half of the mascarpone mixture over the biscuits, dip remaining ladyfingers and arrange as you go. End with mascarpone mixture on top.


8. Level the top using a knife, cover and leave in the fridge for at least 8 hours for best results.


9. Remove from fridge, garnish and serve.





Tuscan Lemon Chicken

See More Chicken Recipes




1 3 ½-pound chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved









1. Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoon pepper in a small measuring cup.



2. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken two or three times while marinating.



3. When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill.



4. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it. Cook for 12 to 15 minutes, until the underside is golden brown.



5. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minute of cooking.



6. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.





Empire Roast Chicken

See More Chicken Recipes




For the chicken and marinade
• 1.4kg free-range chicken
• 1 heaped tablespoon each
finely grated garlic, fresh
ginger and fresh red chilli
• 1 heaped tablespoon
tomato purée
• 1 heaped teaspoon each of
ground coriander, turmeric,
garam masala and ground cumin
• 2 heaped teaspoons
natural yoghurt
• 2 lemons
• 2 level teaspoons sea salt



For the gravy
• 1 stick of cinnamon
• 3 small red onions, peeled
• 10 cloves
• 3 tablespoons each of
white wine vinegar and
Worcestershire sauce
• 3 level tablespoons plain flour
• 500ml organic chicken









1. Preheat the oven to 200°C/400°F/gas 6 and organize your shelves so the roasting tray can sit right at the bottom, the chicken can sit directly above it, right on the bars of the shelf, and the potatoes can go at the top. Halve any larger potatoes, then parboil them in a large pan of salted boiling water with a whole lemon for about 15 to 20 minutes, or until the potatoes are cooked through. Drain the potatoes then let them steam dry. Stab the lemon a few times with a sharp knife and put it right into the chicken’s cavity. Move the chicken to a plate.



2. Roughly chop the onions and add to the roasting tray along with the cinnamon stick, cloves, vinegar and Worcestershire sauce, then whisk in the flour. Pour in the stock or water, then place this right at the bottom of the oven. Place the chicken straight on to the bars of the middle shelf, above the roasting tray. Cook for 1 hour 20 minutes.



3. Put another sturdy roasting tray over a medium heat and add the olive oil, a knob of butter, the mustard and cumin seeds, garam masala and turmeric – work quickly because if the fat gets too hot the mustard seeds will pop everywhere. Halve a bulb of garlic and add it straight to the pan, with the sliced chilli and chopped tomatoes. Add your drained potatoes to the tray, mix everything together, then season well. Finely slice and scatter in the coriander stalks, and keep the leaves in a bowl of water for later. After the chicken has been in for 40 minutes, put the potatoes in.



4. Once the chicken is cooked, move it to a board and carefully peel off the dark charred bits to reveal perfect chicken underneath. Pass the gravy through a coarse sieve into a pan, whisking any sticky goodness from the pan as you go. Bring to the boil and either cook and thicken or thin down with water to your preference. Put it into a serving bowl and drizzle over a little yoghurt. Get your potatoes out of the oven and put them into a serving bowl, then serve the chicken on a board next to the sizzling roasties and hot gravy. Sprinkle the reserved coriander leaves over everything and serve with any condiments you like. Life doesn’t get much better.





Teriyaki Chicken Salad

See More Salad Recipes



4 skinless, boneless chicken breast halves
1 cup orange juice
1 cup soy sauce
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1 lemon, juiced
3/4 cup vegetable oil
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cloves garlic
2 heads romaine lettuce
2 tomatoes, chopped
1/3 cup mozzarella cheese
1/4 cup grated Parmesan cheese









1. Marinate chicken in the orange juice, soy sauce and lemon-lime carbonated beverage for several hours or overnight.



2. Preheat grill to medium-high heat. Remove chicken from marinade and drain. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear. Remove, cool, and cut into strips.



3. Whisk together the lemon juice, vegetable oil, salt, pepper and garlic cloves. Allow garlic cloves to sit in dressing for a few hours and remove before pouring on the salad.



4. In a salad bowl, combine the lettuce, tomatoes, mozzarella, Parmesan and marinated chicken strips. Pour dressing over salad; toss and serve.





Chicken Gyros

See More Wraps Recipes



Tzatziki sauce:
1 cup plain Greek yogurt
1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil



For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts



To assemble: Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin









1. Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.



2. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.



3. To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.



4. Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.




Chinese Spareribs

See More BBQ Recipes



3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon grated fresh garlic
1/4 teaspoon Chinese five-spice powder
1 pound pork spareribs








1. In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.



2. Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.



3. Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.



Tilapia Piccata

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2 tilapia fillets (or other white fish fillets)
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 splash dry white wine
1/4 cup chicken stock
1/2 lemon (juice)
1/2 lemon (sliced)
2 tablespoons capers
2 small peperoncini peppers (sliced, optional)
1 tablespoon butter
1 tablespoon parsley (chopped)









1. Season the fish with salt and pepper.

2. Heat the oil and butter in a pan.

3. Add the fish and fry until golden brown on both sides, about 2-3 minutes per side and set aside.

4. Add the wine and deglaze the pan.

5. Add the chicken stock, lemon juice, lemon slices, capers and peperoncinis and simmer to reduce the liquids by half.

6. Stir in the butter and pour over the fish and garnish with fresh chopped parsley.




Meyer Lemon Blueberry Baked Oatmeal

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Yield: 4 large servings.






1 Meyer lemon, zested and juiced
2 cups nonfat milk
2 1/2 cups old-fashioned rolled oats
1 tsp baking powder
1/2 tsp kosher salt
1/2 tsp nutmeg
1/2 tsp cinnamon
2 Tbsp butter, melted and cooled
1 egg
1/3 cup sugar
2 cups blueberries, fresh or frozen








1. Preheat the oven to 375 degrees. Spray an 8-inch square baking dish with nonstick spray.



2. Zest lemon; set zest aside. In a bowl, combine milk and juice from the zested lemon to make “buttermilk”.



3. In a medium bowl, combine the oats, baking powder, salt, spices, and lemon zest. In a small bowl, whisk together the “buttermilk”, butter, egg, and sugar.



4. Spoon half of the oat mixture into the baking dish, and then half of the blueberries. Add the remaining oat mixture and scatter the remaining blueberries on to the top, pressing them in slightly. Pour in the milk mixture and place in oven.



5. Bake for 35 to 45 minutes, or until the mixture is a light golden brown along the edges, and the center has set up.



Delicious Lemon Chicken

Chicken meal recipes are always be the most popular dishes on the table. From the well-known Italian chicken parm to Chinese General Tso chicken recipe, chicken meal has been used in many different ways. Unlike other chicken lemon recipes are using chicken breast to complete the dish, this delicious lemon chicken recipe is using chicken thighs as the base. In this way, the texture of the meat will be tender. Try this lemon chicken recipe tonight, and you’ll be amazed by the first bite!

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2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks
2-3 tbsp. melted butter
Thinly sliced lemons, for garnished


1. Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.

2. Preheat the oven to 425˚ F. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade. Brush the top of each piece of chicken with melted butter.

3. Bake for 50-55 minutes, until the skins are crispy and well-browned. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Transfer to a serving platter, garnish with lemon slices and serve.

Roasted Cabbage

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1 tsp olive oil (5g)
2 tbsp real bacon bits (14g)
2 tbsp lemon juice
1 tbsp worcestershire sauce
1/4 tsp kosher salt
1/4 tsp ground black pepper (more or less to taste)
1 Medium Head of Cabbage
Preheat the oven (or the grill, you lucky son of a b 😉 to 425 degrees.







1. Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade.



2. Prepare the cabbage. Rinse it under water and remove any yucky loose leaves.



3. Cut the head in half on the core..Then cut the halves in half again to make quarters.



4. Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.



5. Wrap each wedge and bake for 20-30 minutes.



6. I say 20-30 becuase they will continue to cook once you pull them out and I like mine still crunchy. So I let them sit for a little while pull them out around the 20 minute mark.



7. However, some in the comments have cooked them up to an hour for softer cabbage.



8. The wedges reheat wonderfull in the oven or the microwave!



Grilled Lemon Yogurt Chicken

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1/2 cup plain low-fat Greek yogurt
1/2 lemon, juiced
1 tablespoon lemon zest
1 tablespoon olive oil
4 cloves garlic, crushed
1 tablespoon paprika
1 teaspoon herbes de Provence
1 teaspoon salt
1 teaspoon ground black pepper
1 (5 pound) whole chicken, cut into 8 pieces
1/2 cup plain low-fat Greek yogurt
1 tablespoon lemon juice
1 teaspoon harissa
1 pinch salt







1. Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.

2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

3. Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.

4. Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt.

5. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.

6. Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).

7. Serve chicken with the yogurt harissa mixture on the side.



Italian Cream Cheese and Ricotta Cheesecake

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2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
1 1/2 cups white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
1/2 cup butter, melted and cooled
1 pint sour cream







1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a springform pan.

2. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.


3. Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.



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Raw Blackberry Lemon Lavender Cheesecake

Makes one 6 inch cake


3/4 cup hazelnuts
1/8 teaspoon sea salt
3 soft medjool dates, pitted and chopped

2 1/2 cups raw cashews (preferably soaked overnight)
1/2 cup plus 1 Tbsp lemon juice
2 Tbsp lemon zest
1/3 cup plus 3 Tbsp agave nectar
1/2 cup plus 1 Tbsp coconut oil (warmed to liquid)
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
2 Tbsp organic dried lavender flowers
1 cup fresh organic blackberries

Blackberry puree:
1/4 cup blackberries
1 Tbsp agave nectar

Cream Topping:
1/2 cup raw cashew pieces (preferably soaked overnight)
1/2 cup coconut water
3/4 cup fresh young coconut meat* (or additional soaked cashews if not available)
2 tablespoons agave syrup
1 teaspoon vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)
1/4 cup coconut oil (warmed to liquid)