Sentences with phrase «using lemon zest»

I had been using lemon zest or lime zest and salt and pepper on quite a few recipes when I realized I should just pre-mix them and have them ready to go.

in the warm weather, I will try using lemon zest, blueberries and pecans.

Whisk in oil until and then add the egg, milk, lemon oil and vanilla extract (if using lemon zest add that in at this point).

I just barely got used to using lemon zest recently.

:O) In reading your post for «Better Than Sex» cake you refer to making this cake without using the lemon zest and juice..

And I have a feeling I'll certainly be using that lemon zest, caper, and creme fraiche combo on more than just this!

Instead of using lemon zest — a classic carrot cake ingredient — to get these muffins» fresh, citrusy flavor, this recipe uses flavored Greek yogurt, which also helps add moisture.

I left the fresh rosemary out of the jam, and rather than using lemon zest and juice, I used a splash of OJ.

I didn't use the lemon zest, and used water instead of broth (because I'm lazy) and these turned out friggin awesome.

I used about 4 cloves of garlic (this bitch loves garlic) but you could easily use lemon zest, thyme, sage, rosemary, pimentos?!

He uses lemon zest, parsley & lemon vinaigrette with the toasted bread crumbs.

Also used BOTH lemon zest and freshly grated Parmesana Reggiano.

When preparing the marinade, don't forget to use the lemon zest.

I used lemon zest thinking the «orange» might be overwhelming, so I don't think it tasted very much like a creamsicle.

It only uses lemon zest, so if you're after an extra shot of lemon flavor I would add in a little juice too.

I used lemon zest, lemon juice, and a little lemon extract to really bring the lemon flavor home.

You could use lemon zest instead, if you like.

I also used lemon zest instead of orange.

I absolutely love these scones — I used lemon zest and they tasted wonderful!

I didn't have lemongrass so I used lemon zest.

Any reason not to use lemon zest and / or fresh - squeezed juice?

I wasn't able to get lemon grass but used lemon zest instead.

Not exact matches

instead of raisins I used fresh blueberries as my fiancé doesn't like raisins, I also added a bit of grated lemon zest!

Preserved lemons are traditionally used in this recipe, but since most cooks don't stock these delicacies, lemon juice and lemon zest have been substituted.

I added the juice and zest of one lemon (instead of preserved lemon), a little ground coriander, 3 tsp of harissa paste (bought in Paris and was looking for ways to use it), and a little zucchini for some green color.

1 tablespoon oil (butter / lard / coconut oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4 cup chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zest

I'd say use fresh lemon juice and lemon zest and maybe a little extra salt.

In a large mixing bowl, combine chickpeas, aubergine, sun - dried tomatoes (if using), shallots, garlic, walnuts, chilli, dried and fresh herbs, lemon juice and zest.

In a separate large bowl using an electric mixer, beat together the butter, sugar, lemon zest & lime zest until the mixture is light and fluffy.

Thank you for sharing this recipe, I used the zest of a large lemon from my lemon tree and it was delicious!

I have used Ellie Krieger's recipe with a few tweaks on quantity (I increased the garlic and I added lemon zest and red pepper flakes) since I love her simplistic approach to the dish which borrows from the Israeli (the use of tahini) and other Levantine cultures (parsley, garlic, and lemon).

Gloria at Homemade and Yummy kicked off with these wonderfully refreshing Blackberry Lemon Tea Pops using lemon tea, fresh blackberries and some candied lemon zest for added zing!

To remove the «zest» from a lemon, use a very fine grater (similar to this) and grate just the outer yellow layer of the lemon.

I feel like the lemon flavor in this must be very suttle, by just using some zest?

Using the lowest speed, add in half of the dry ingredients, then all of the sour cream, lemon zest and juice.

Perhaps you could try using the zest or lemon extract instead?

Instead of using the zest of 1 lemon, I used the zest of 2 Meyer lemons (they are smaller).

Made this exactly as stated except used the whole lemon for juice and zest.

* I used the zest — finely chopped — and the juice of one lemon for cooking 2 cups of Arborio rice in chicken stock, about 6 cups including some water, stirred in a little at a time.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Use your fingers to work the lemon and lime zest into the sugar until fragrant.

If you are using fresh lemon juice, a little zest is nice in the bread crumbs (about 1 tsp), but it's not strictly necessary.

I would probably use a little less tahini next time, and I only used the zest of 1/4 of a lemon rather than a whole one, and it was perfect.

It was nice to get to use the juice for a change; I've made loaves with lemon zest before but usually I have to pitch the lemons and it feels terribly wasteful.

I took it a new way of my own and used some Meyer lemon zest and juice I had in the freezer in place of the regular stuff.

The lemon really made the dish (I used the zest of an entire lemon)...

I used canned (jarred) sour cherries and skipped the lemon zest as I didn't have a lemon.

For the filling, use an electric mixer to beat together the mascarpone, yogurt, confectioners» sugar and lemon zest until smooth.

In our second go - around, we replaced the eggplant with a bunch of red and orange peppers we need to use, we also used lime zest instead of the lemon.

Ottolenghi also uses the eggplant - lemon zest combo in a risotto recipe in his cookbook Plenty.