Monday, June 6, 2011


In the garden this week, we have harvested, spinach, radishes and the first brocollini and lemons.

A few years ago, gall wasp attacked citrus trees through Melbourne and we were told to cut off all affected branches.  My dad and father in law performed the tree surgery, leaving us with a mere stump of a tree.  It was very sad.  More happily, in recent years, we have been told that you just need to cut into the gall wasp bumps on the tree so that affected trees can be allowed to grow.  Ours has regrown and this is the first year where we have a decent crop since the sad stumping.

In preparation for the ripening of the fruit, I'm including my recipes for dealing with a glut of lemons:

Lemon and hot water - excellent cold remedy, important as the weather gets colder and my nose starts running like a tap.

Preserved lemons:
I follow a recipe from Maggie Beer -
Preserving lemons is quick and easy...
With the bitter pith removed, the peel can add a punch to anything savoury, beyond tagine cooking.  My favourite uses are adding it to greek yohgurt with some mint for a kebab sauce, or adding it with tiny diced veggies to couscous for a bright looking, sharp tasting salad...

Lemon slice:
I saw this being made on tv last week - looked very tart but yummo:
I've lost the little book that I have my normal lemon tart recipe in. Grrrrrrr.

Lemon soup?
When picking up our son at school, one of the mum's was passing out lemons from her tree, and another took them all very happily, to make 'lemon soup', a big family favourite based on a staple from Greek Easter - we will be giving this a go - very intriguing.

Lemon Ice Cream: (Makes 8 inch ice cream cake)
For an easy cake for a celebration, try this ice-cream cake.
The only difficult bit of this is standing over the lemon curd stirring as it sets, but is worth the effort for a decadent dessert.
Lemon Ice Cream
1 recipe lemon curd*
500mls cream
6 tb sp icing sugar
lemon juice to taste
 Beat curd until smooth
 Whip cream and sugar
 Fold in curd
 Freeze for 3 hours
  OR alternately, freeze for 1.5 hours and then fold in some meringue for lemon meringue ice cream.

   *Lemon Curd (makes ~1lt)
     4 large lemons
     250g butter
     360g sugar
     6 beaten eggs
       Grate zest
       Squeeze juice and add to sugar and butter
       Double boil it until butter melts
       Add eggs and stir for 20 minutes until it thickens and is translucent...
       Sieve mixure..

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