Decorate the top of your casserole with thinly
sliced lemon rounds if you're feeling fancy.
Decorate the top of your casserole with thinly
sliced lemon rounds if you're feeling fancy.
Not exact matches
Thinly
slice the meyer
lemon (try to cut them as thin as possible while keeping them whole
rounds).
Slice the
lemons into 1 / 2 - inch - thick
rounds (see photo), and use the tip of a knife to remove any seeds.
To make candied Meyer
lemon slices, cut one Meyer
lemon into 1 / 8th - inch
rounds.
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.
2 meyer
lemons,
sliced into 1/4 inch
rounds (I prefer organic when eating the rind) 2 cups sugar 2 cups water 2/3 cup seasoned bread crumbs 1/2 teaspoon garlic powder 1/4 teaspoon crushed red pepper flakes 1 (8 - ounce) goat cheese log,
sliced into 1 / 2 - inch
rounds 2 tablespoons olive oil 1 large egg, lightly beaten 8 cups spring greens 1 pint grape tomatoes, quartered 1/2 cup walnuts, toasted
1 bunch fresh parsley 1 bunch fresh cilantro 2 cloves garlic 1 large red onion, halved and
sliced Kosher salt and freshly ground pepper 2 Tbsp red wine vinegar 3 Tbsp
lemon juice 1/2 cup plus 1 Tbsp olive oil 1 pound chuck or top
round steak (London broil) 3 red or green bell peppers, seeded and cut into strips 1/4 cup lager beer 8 8 - inch flour tortillas Lime wedges, for serving (optional)
For the Potato Salad 2 pounds small white potatoes, diced Salt 3 - 4 tablespoons grated onion or minced onion and its juice 1 clove garlic, grated or pasted 2 tablespoons white wine vinegar 3 tablespoons Fabanaise, aquafaba chickpea spread or mayonnaise 2
round tablespoons Dijon mustard 1 scant tablespoon extra-virgin olive oil (EVOO) 2 teaspoons Worcestershire sauce 2
round tablespoons pickle relish 2 tablespoons small capers in brine, drained 3 store - bought hard - boiled eggs 2 tablespoons chopped thyme Bibb lettuce leaves, to serve Thinly
sliced cornichons and minced parsley, to serve For the Asparagus 1 bundle asparagus, trimmed of tough ends Salt 1
lemon, half thinly
sliced 2 tablespoons butter
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
Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems
sliced into 1 / 4 - inch - thick
rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin
slices (about 1/2 cup)
Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh
lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated
lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
Red Rice and Broccoli Salad with
Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems
sliced into 1 / 4 - inch - thick
rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin
slices (about 1/2 cup)
Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh
lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated
lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
INGREDIENTS 30 raw shrimp, shelled and deveined 1 tablespoon olive oil 1 tablespoon
lemon juice 1/2 teaspoon cayenne pepper 1 tablespoon smoked paprika 1 tablespoon red chili powder 1 teaspoon Old Bay seasoning 1 teaspoon chipotle sea salt 1 tablespoon butter 2 ripe avocadoes 1 tablespoon lime juice Sea salt 2 large cucumbers, peeled and cut into
round slices
Slice the avocados horizontally to make perfect
rounds and toss them in a little
lemon juice to prevent browning.
2 large aubergines, thickly
sliced in
rounds 1 tablespoon olive oil 2 medium sized onions, chopped 2 -3 cloves garlic, chopped 3 teaspoons Ras — el — Hanout 1 tin chopped tomatoes 1 tin chickpeas, rinsed and drained 1/2 l vegetable stock — I use Marigold bouillon 8 dried apricots, quartered 2 preserved
lemons A handful of roasted almonds, chopped A handful of fresh mint, leaves picked off and thinly shredded
For daikon: 2/3 cup (150 mL) rice vinegar 2 tbsp superfine sugar 2 tsp pink peppercorns 3 whole cloves, gently crushed 1 red chili, seeded and finely chopped 1/2 daikon, peeled and julienned (5 1/2 oz / 160 g) Doarse sea salt and black pepper 1 Granny Smith apple, cored, very thinly
sliced lengthwise (5 oz / 140 g) and soaked in water with 1 tsp
lemon juice 6
round red radishes, thinly
sliced (1 3/4 oz / 50 g) 1 oz (30 g) red baby chard leaves (or mâche) 3 tbsp olive oil 12 jumbo sea scallops (1 lb 3 oz / 540 g)
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
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then
sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large
lemon 1 bay leaf 3 medium tomatoes,
sliced crosswise into 1 / 4 - inch - thick
rounds Garnish (optional): Crumbled feta cheese
It's a golden crusted focaccia draped with whisper thin
rounds of Meyer
lemon, studded with black olives, and a showered with
sliced almonds.
shiitake mushrooms, stems removed and caps cut into 1 / 4 - inch
slices 1.5 pounds yellow potatoes, peeled and
sliced into 1 / 4 - inch
rounds 6 extra large eggs 3/4 cup olive oil, plus 2 tablespoons 7 oz jar pitted Spanish Queen Olives, drained and quartered 1 tablespoon chopped fresh rosemary 1/4 cup chopped parsley leaves 1/4 cup whole parsley leaves 2 teaspoons chopped fresh thyme 3/4 cup thinly
sliced fennel bulb 2 teaspoons
lemon juice Salt Black pepper
5 organic Meyer
lemons, washed, ends cut off and discarded, then
sliced thinly into
rounds 2 tablespoons unrefined sea salt 3 cinnamon sticks
Save Print Crockpot Beef Braciole Cook time: 10 hours Total time: 10 hours Ingredients 1 pound thinly
sliced round steak 6 black olives 2 artichoke hearts 2 cloves of garlic 2 teaspoons organic extra virgin olive oil juice of half a
lemon toothpicks olive oil spray 1 32 - ounce can Muir Glen Chunky Tomato Sauce Instructions Place olives, garlic, artichoke hearts, juice of half a
lemon and olive oil and Read More
Slice red onion and one
lemon into
rounds.