Sentences with phrase «slice my lemons as»

Not exact matches

We served it in small glasses and had as a starter, but you could just as well put it in bowls and have it as a light dinner, maybe together with a slice of our lemon spelt bread?

Of course, the super thin sliced Meyer lemons, coated in sugar and oven roasted to carmelize and candify (yes I just made up the word candify, apologizes to the word police), made for a wonderful decorative topping to the muffin as well as added a little extra sweet top spot to the muffin.

I made this all summer, but with lemon in it as well — simmer ginger and a few lemons, sliced thin for about 15 minutes or so.

Thinly slice the meyer lemon (try to cut them as thin as possible while keeping them whole rounds).

Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.

3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish

Start by slicing up your fresh ginger root as well as a slice of lemon.

1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don't work as well 1 cup room temperature cream cheese 1 bunch of fresh dill, chopped 4 green onions, sliced 1 lemon, juiced and zested 1 heaping spoonful of Dijon mustard 1/4 cup capers 8 ounces smoked salmon, or more sprinkled sea salt and freshly ground black pepper, to taste

Arrange cooked lemon slices over cake as decoration, if desired.

Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.

1 1/2 cups spelt flour 1 1/2 tsp baking powder 1 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg (nix if making peach lavender scones) 1/2 tsp salt 2 TBL butter, cold and cubed 1/2 cup plain, whole milk kefir 3 TBL maple syrup zest of one lemon (1 TBL dried lavender) 1 cup shredded zucchini, wringed / squeezed dry as much as possible (or cubed peach slices)

Slice and squeeze the lemons to produce 1/2 cup of lemon juice, straining as you go to catch the seeds.

10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste

Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice

1 package La Tortilla Factory Hand Made Style Flour Tortillas 2 tablespoons extra-virgin olive oil, plus some for brushing, divided salt and pepper to taste 1 tablespoon fresh lemon juice, plus more to taste 1 (15 - ounce) can white beans (such as cannellini or Great Northern), rinsed, drained and coarsely chopped 1 medium tomato, diced 1/2 medium white onion, diced 1/2 cup coarsely chopped pitted mixed olives 2 tablespoons coarsely chopped fresh flat - leaf parsley 1 teaspoon thinly sliced lemon zest 1/8 teaspoon crushed red pepper flakes

Added pinch of smoked paprika as suggested by another reviewer, let the rub sit on the fish for about 1/2 hour and oven roasted fillet on thinly sliced lemons instead of making kebabs.

I think the next time I do this recipe, I will not cut them down into eight pieces per lemon, opting to leave some of the slices larger, as I believe they will be easier to work with.

I whipped up the delicious tahini lemon dressing and as the quinoa & roasted veg were reheating in the microwave, I got the avocado sliced.

After grilling them to get the insides really tender, he served the eggplant with a little yogurt spiked with salt and lemon zest, as well as a simple salad of sliced cucumbers, cherry tomatoes, shallots and sesame seeds dressed in nothing more than red wine vinegar and salt.

As well as creating lemon slices, martini glasses and even a paper - framed, 3D artwork of the Thomas Pink logo, «cheeky fox», Robins has incorporated LEDs and RGB lighting tape into hidden parts of the bar to ensure it responds to thematic changes during the shoAs well as creating lemon slices, martini glasses and even a paper - framed, 3D artwork of the Thomas Pink logo, «cheeky fox», Robins has incorporated LEDs and RGB lighting tape into hidden parts of the bar to ensure it responds to thematic changes during the shoas creating lemon slices, martini glasses and even a paper - framed, 3D artwork of the Thomas Pink logo, «cheeky fox», Robins has incorporated LEDs and RGB lighting tape into hidden parts of the bar to ensure it responds to thematic changes during the show.

Drop in a few ice cubes, and garnish with cucumber slices, lemon slices, and basil as desired.

1 recipe for a double crusted 9 - inch pie crust dough, chilled (such as this recipe) 6 large (7 medium or 8 small) fresh peaches, peeled and sliced 1 tablespoon fresh lemon juice 1/4 cup (50 grams) brown sugar, packed 1 vanilla bean, halved with the seeds removed (or 1 teaspoon vanilla bean paste) 1/2 teaspoon ground cardamom 3 tablespoons cornstarch 1/4 teaspoon salt 1 tablespoon heavy cream 2 tablespoons granulated sugar, for sprinkling

He slices it as thin as possible — «paper thin is nice» — and dresses it with lemon juice, white balsamic, salt and pepper — but you can totally sauté the medallions in butter, too.

12 ounces silken tofu 4 ounces vegan cream cheese Optional (but recommended): 2 teaspoons vegan fish sauce, sold as vegetarian fish sauce at Asian markets 1 teaspoon soy sauce 2 teaspoons Old Bay Seasoning 1 teaspoon garlic powder Optional (but recommended): 1 teaspoon Dulce flakes Zest and juice of one medium lemon Optional: 1 to 2 drops hot sauce 1 can hearts of palm, drained, and coarsely chopped 1 bunch or about six to seven green onions, thinly sliced Optional: 1/4 cup + 2 T. shredded vegan parmesan (I like Follow Your Heart brand)

2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste

1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers

Toppings: Chopped nuts, dried fruit, rolled oats (soaked, et cetera as applicable) Fresh cream (organic, raw preferred) Additional sweetener, such as honey, maple syrup, or brown sugar Sliced fresh fruit Grated citrus zest (lemon and orange are both wonderful) Vanilla bean paste (contains processed sugar, use with discretion) Method: My friend Millie at Real Food for Less Money came up with the base for this recipe, and I'm so glad she did!

The areas directly under the lemon slices might not feel quite as firm.

Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *

I wanted to add an easy inexpensive punch recipe that ALWAYS goes over good at any function - I mix no name brand gingerale with pink lemonade from concentrate until the flavour is just right and to spice things up i slice up lemon wedges and grapefruit slices, lime wedges and whatever fruit i have lying around and make them ahead of time into ice chunks; helps to keep the punch cool and each guest will get a little bit of fruit in their glass as well - my favourite thing about this is that you can make ahead of time and it is relatively inexpensive

* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)

4 tablespoons olive oil 2 large onions, peeled and sliced into rounds 1/4 inch thick 1-1/4 cups green or brown lentils, sorted and rinsed 1 cup long - grain brown or white rice (such as basmati) 1 cinnamon stick 1/2 teaspoon allspice 1 teaspoon cumin 1 teaspoon salt, or to taste Freshly ground pepper, to taste 1 - 2 tablespoons lemon juice (optional) 1/4 cup chopped fresh parsley

1 - 2 tablespoons oil (butter / lard / ghee) 1/2 pound liver (beef or lamb), cut into thin strips 1/2 pound steak (grass fed), cut into thin strips 1 medium onion, sliced 6 - 8 button mushrooms, sliced 3/4 cup sour cream 1 tablespoon lemon juice Sea salt Pepper Chopped parsley as garnish (optional)

Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.

Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.

2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.

Ingredients 1 3 - 4 lb whole chicken, preferably organic 1 1/2 pounds small waxy potatoes such as Yukon Gold 2 garlic cloves, cut into thin slices 1 lemon 1/4 teaspoon oregano 1 1/2 teaspoons thyme 1 - 2 tablespoons olive oil 1 1/2 teaspoons salt freshly ground black pepper juice of 1 lemon

Rotate the corn cob and flip the fennel and lemon slices as they begin to char.

2 large onions, sliced into thick rounds 2 red bell peppers 4 medium tomatoes 1 small hot pepper, such as serrano 1 (7 - ounce) can tuna, packed in water 2 ounces crumbled feta cheese 2 hard boiled eggs, chopped Salt and freshly ground black pepper, to taste 3 tablespoons fresh lemon juice 3 tablespoons olive oil 1 teaspoon fresh oregano

A fiercely spiced ginger (as many fresh slices as you can manage), wildly tart lemon (one plump juiced fruit per cup; two's better), barely sweet (one tiny squeeze of honey; three for my kids) tisane is requisite around here, for any whiff of a sniffle.

Serve garnished with lemon slices and a small bowl of the Molho as a dressing.

6 cups Vibrant Vegetable Stock (see recipe) 2 tablespoons sugar 4 tablespoons minced parsley 2 tablespoons minced garlic 4 tablespoons minced scallion 1/2 cup soy sauce 2 teaspoons ground ginger 4 teaspoons freshly ground white pepper 2 tablespoons chopped watercress 2 tablespoons chopped cilantro 2 cups snow peas cut diagonally 3 lemons, sliced thinly Asian hot sauce, such as Sriracha, to taste

Ingredients 1 tablespoon olive oil 1/2 cup thinly sliced yellow onion 4 cloves garlic, pressed or minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom of stem removed 1/2 teaspoon ground nutmeg, optional 1/2 cup vegan mayonnaise such as vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari Pinch crushed red pepper flakes, optional 2 tablespoons finely chopped flat - leaf parsley Sea salt and ground black pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for garnish

I made the recipe exactly as written on the Daring Gourmet blog, but next time I may slice the lemons instead of quartering them, to fit more into the jars.

2 dozen cherry tomatoes sliced in half lengthwise olive oil drizzle celtic sea salt 1 c quinoa soaked in 2 cups of water for 15 mins 1 c chopped broad flat green beans blanched 2 - 3 mins 1 c sliced baby carrots blanched for 2 - 3 mins 2 lg sage leaves chopped 1 4 - 6 ″ stem rosemary, needles removed and chopped finely 10 chives chopped 10 basil leaves chopped 3 tbsp olive oil 1 1/2 tbsp fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly

Decorate as desired with pistachios, honey or turbinado, lemon zest, and sliced kumquats, if using.

Using the lemon slices as a barrier also has the added bonus of adding a nice citrus flavor and helps to add moisture to a protein that quickly loses moisture through the grilling process.

1/3 pound shrimp, peeled, deveined and cut into 1/2 inch pieces 1/3 pound sea scallops, thinly sliced crosswise 1/3 pound tilapia or snapper fillet, cut into 1/2 inch pieces 1/4 of a small red onion, sliced as thinly as possible into half moons 1 jalapeño, halved lengthwise, seeded and very thinly sliced Juice of 3 to 5 limes Juice of 1 lemon Freshly ground black pepper to taste 1/2 cup sweet potato, cut into 1/2 inch pieces and boiled until just tender 1/3 cup corn nuts Fresh cilantro, for garnish

Garnish with sliced lemons, as desired.

8 small slices sourdough (such as Gail's mixed olive sourdough stick *), sliced diagonally 2 garlic cloves Extra virgin olive oil, for brushing 230g asparagus, trimmed 130 ml mild olive or sunflower oil 1 egg yolk 1/4 tsp flaky sea salt 1 lemon, zest and juice, plus extra juice to serve 1 tbsp finely chopped basil, plus extra leaves to serve