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Mango Dash india

Evergreen Lemon Juice Uses - 0 views

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    The lemon is a small evergreen tree native to Asia. The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, though the pulp and rind (zest) are also used in cooking and baking. http://mangodash.blogspot.in/2014/10/evergreen-lemon-juice-uses.html http://www.mangodashindia.com/
Sarah Smith

Lemon Caper Sauce Recipe - Delicious Piquant Lemon Sauce With Capers - 0 views

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    Use this delicious sauce with grilled or broiled salmon, tuna, chicken breasts, or turkey cutlets. A flavorful lemon caper sauce recipe with capers and fresh lemon juice and zest, along with butter.
gina syarif

Spaghetti with Zesty Bolognese | Love My Philly - 0 views

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    The secret ingredient behind the "zest" in this Spaghetti with Zesty Bolognese dish is the quarter cup of...
policomm ray

Poached Scallops With Orange Tomato Sauce Recipe | - 0 views

  • 1 tablespoon olive oil 1 onion, chopped Finely grated zest and juice of 1 large orange 1 teaspoon ground fennel seed 1 pinch crushed red pepper flakes 5 large tomatoes or 15 plum tomatoes, skinned and chopped 2 tablespoons tomato paste 2 tablespoons chopped fresh basil leaves 2 cloves garlic, minced or pressed 2 pounds sea scallops, trimmed and washed 2 teaspoons cornstarch 1/3 cup heavy cream
  • 1. In a large, deep, heavy skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, about 1 minute. 2. Add the orange zest, fennel seed, crushed red pepper and cook another 30 seconds, stirring constantly. Add the tomatoes and cook until sauce simmers. Add the tomato paste, a sprinkling of salt and pepper, basil and garlic and simmer another 2 minutes. 3. While the sauce is simmering, cut the scallops in half or quarters, depending on the size of the scallops. Add the scallops to the simmering sauce and cook until the scallops are barely firm, about 2 to 3 minutes. Transfer the cooked scallops with a slotted spoon to a serving bowl. 4. Bring the sauce in the pan to a boil and boil vigorously for 2 minutes. 5. Meanwhile, whisk the starch with the cream until smooth. Whisk into the boiling sauce and return to a simmer. Pour this sauce over the scallops.
policomm ray

Lemon Meringue Pie - Pie - Recipes - from Delia Online - 0 views

  • gas mark 5, 375°F (190°C). Conversions
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    Ingredients For the pastry:  4 oz (110 g) plain flour  pinch salt  1 oz (25 g) butter, at room temperature  1 oz (25 g) lard, at room temperature For the filling:  grated zest and juice 2 large lemons  3 level tablespoons cornflour  2 oz (50 g) golden caster sugar  3 large egg yolks  1½ oz (40 g) butter For the meringue:  3 large egg whites  6 oz (175 g) golden caster sugar  Pre-heat the oven to gas mark 5, 375°F (190°C).
gina syarif

Orange Pound Cake | Love My Philly - 1 views

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    Skip the bakery section of the supermarket and make your own easy, yet zestful Orange Pound Cake.
Mango Dash india

Mango Dash: Wonderful Benefits And Uses Of Lemon - 0 views

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    Lemon comes from an evergreen tree originally found in Asia. The fruit is usually greenish or yellow in colour. The whole fruit with its pulp, the juice, the rind and the zest are used in cooking as well as non-culinary purposes. Lemon juice is often used to make lemonade and other lemon beverages. The juice contains 6% citric acid which makes its taste sour. It contains vitamin c, calcium, folate, vitamin b5, vitamin b3, vitamin b1 and b2, iron, magnesium, phosphors, potassium, zinc as well as sugar, carbohydrates, dietary fiber, fat and protein. Here is an exhaustive list of the health benefits of lemon: Body skin loses moisture when in contact with chlorinated water at the time of bathing. Use lemon along with turmeric and starch as a cleanser before bath. Take 4 tablespoons of yogurt and 3 teaspoons of lemon juice and mix them well. Add 1 teaspoon of vegetable oil (any variant) to it and massage this pack on body using upward strokes and leave it for 10-15 minutes. Then wash off and take your usual bath. lemon oil benefits for hair Mix 2 tablespoons of lemon juice, 2 tablespoons tomato juice and 2 tablespoons milk in a bowl and apply it on the face and body. This mixture works as natural bleach. lemon face benefits for oily skin Lemon juice can help relieve you from wrinkles. To make the anti-wrinkle mask, use a tablespoon of honey and add some drops of lemon juice to it. Also add a few drops of almond oil (sweet) to this and mix the ingredients into a paste. Then use this on the face and keep it on for 15-20 minutes and then wash off. Lemon also helps to relieve chapped lips. Mix a teaspoon of fresh cream, a teaspoon of lemon juice and a teaspoon of honey and make this into a paste. Use this on the lips and rub it in. Store the rest and use for a week to see results. Lemon can be used to make your hands and body skin younger and beautiful. To make this application you will need the juice of a lime (freshly squeezed), a teas
policomm ray

Lavender-crusted Duck Magret - 0 views

  • Magret en Croûte de Lavande 2 duck fillets or magrets, about 400 grams (14 ounces) each 4 teaspoons unsprayed dried lavender flowers (check with the vendor that the lavender is safe for consumption) 2 teaspoons whole cumin seeds 2 teaspoons whole coriander seeds The zest of one lemon, finely chopped 2 teaspoons fleur de sel 1/2 teaspoon freshly ground pepper Serves 4. Slash a few diagonal cuts in the skin of the meat. Combine the rest of the ingredients in a small mortar or spice grinder, and pestle or process until finely ground. Sprinkle this rub on the flesh side of the meat, wrap each piece tightly in plastic, and chill for an hour. Remove the meat from the fridge 15 minutes before serving. Preheat the oven to 200° C (400° F), and place the fillets or magrets (without the plastic wrap!) skin side down in a baking dish. Slip into the oven to bake for 15 minutes, flip the meat, and return into the oven for 5 minutes. If desired, you can switch the oven to grill mode at this point to get the skin crispy and golden. Transfer the meat on a cutting-board, and reserve the cooking juices. Cover the meat with foil, and let rest for 5 minutes. Cut each fillet in 1-cm (1/2-inch) slices, drizzle with the juices, and serve with mashed purple potatoes.
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    soiunds interesting. never eaten lavendar flavours - use sparingly
gina syarif

Lemon Curd-Topped Cheesecake | Love My Philly - 0 views

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    This Lemon Curd-Topped Cheesecake is a treat for anybody seeking a citrus flavored, baked cheesecake.
policomm ray

Radish Leaf Pesto - 0 views

  • Radish Leaf Pesto - 2 large handfuls of good-looking radish leaves, stems removed - 30 grams (1 ounce) hard cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler - 30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts (avoid walnuts, which make the end result too bitter in my opinion) - 1 clove garlic, germ removed, cut in four - a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional) - 2 tablespoons olive oil, plus more to get the consistency you like - salt, pepper, ground chili pepper Put all the ingredients in a food processor or blender or mini-chopper, and process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. (This can also be done with a mortar and pestle; it's great for your karma and your triceps.) Taste, adjust the seasoning, and pack into an airtight container (I use a recycled glass jar). Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.
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