Tag: lemon

Lemon Cheesecake

This is a no-bake cheesecake. The recipe is a mash-up from other recipes, and vaguely like one made years back, but can’t find. Lovely and fresh tasting. This is version one, and i might change it a spot over time. More lemon maybe.

The Base:
300g digestives (crushed/crumbed)
150g melted butter

The filling:
5-6 lemons
1kg mascarpone
250ml double cream
5 tblspoons of icing sugar

Mix the butter and biscuit crumbs and press into an 11″ loose-bottomed round tin. put in the fridge to firm up.

For the filling – beat all the ingredients together and pop on top of the base. Leave overnight in the fridge to set a little.

Gravalax

Ingredients

1 Boned Salmon Fillet (about 2 lbs.)
1/3 cup Granulated Sugar
1/3 cup coarse Salt
1 1/2 tablespoons Black Pepper
1/4 cup Fresh lime juice
The juice and zest of one lemon
4 sprigs Fresh Dill
1/4 cup Cognac (optional)

Preparation

Mix sugar, salt and pepper and lightly rub mixture all over fish. Lay fish, skin side down in glass or stainless pan. Pour lime and lemon juice over fish and sprinkle with lemon zest and cognac. Lay fresh dill on top. Cover dish tightly with plastic wrap and refrigerate for 12 hours, basting with juices occasionally. After 12 hours turn fish over and return to refrigerator for 12 more hours.

To serve, remove from brine, place skin side down on cutting board and garnish with lemon and fresh dill. Slice paper-thin slanting slices and place on crackers or toast with sour cream and mustard sauce if desired. The fish may remain in the brine for 48 hours, then removed patted dry and stored in tight plastic wrap for up to two more days.

This is excellent on wheaten bread t00, especially the home made stuff, fresh from the oven.

Lemonade

INGREDIENTS

  • 1 cup sugar (can reduce to 3/4 cup)
  • 1 cup water (for the simple syrup)
  • 1 cup lemon juice (4-6 lemons)
  • Grated rind of a lemon
  • 3 to 4 cups cold water (to dilute)

METHOD

1  Mix & heat the sugar, lemon rind and water in a small pan until the sugar has dissolved.

2 Extract the juice from 4 to 6 lemons- enough for a cup of juice.

3 Add the juice and the syrup to a jug. then dilute with 3 to 4 cups of cold water, add ice.