Tag Archives: Lemon

Recipe: Tandoori Salmon with Mango Salsa

Tandoori Salmon with Mango Salsa
Tandoori Salmon with Mango Salsa

Ingredients;

For the Salmon:

100g natural yoghurt
2 garlic cloves, crushed
1 level teaspoon tandoori masala paste
Juice of half a lemon
1 teaspoon grated ginger
1 chilli, finely diced
2 salmon fillets, skin on

For the Salsa:

1 mango, peeled and diced
1 cucumber, diced
1 onion, diced
1 chilli, seeds removed, finely diced
1 tablespoon finely chopped mint
Juice of half a lemon

Serves 2


I’ve been slowly introducing more hot dishes (hot as in spicy hot) to both myself and Elly’s palate and my first experiment with this dish was the first time that a dish sent us scrambling for glasses of milk to cool down with. Thankfully I’ve played around with the amount of tandoori masala paste in the recipe to lessen that effect and we’ve both been enjoying it since.

The tandoori masala paste called for in this recipe can be a little difficult to source in Ireland, outside of an Asian supermarket, however you can substitute almost any Indian Curry paste if you cannot source tandoori masala.

To start with you will need to marinate the fish, so mix the yoghurt, garlic, tandoori curry paste, the juice from half a lemon, ginger and the diced chilli together in a small bowl. Next pop your salmon in and make sure that it is well coated. Cover it and place in the fridge for at least twenty minutes.

Next, mix the salsa ingredients together, cover and keep in the fridge until ready to serve.

After the salmon has had time to marinate you want to grill it under a very hot grill. Grill the skin side first for four to five minutes until the edges just start to blacken then turn them over and do the same on the other side.

Once the Fish is ready serve on a bed of boiled rice with a generous dollop of salsa and enjoy. Just keep a glass of milk handy just in case you find it a bit hot for your taste buds 😉

Recipe: Lemon Cake

Freshly cut Lemon Cake
Freshly cut Lemon Cake

Ingredients;

For the sponge:

170g softened butter
170g caster sugar
2 eggs
170g self-raising flour

For the icing:

Freshly-grated rind of 1 lemon
Freshly-squeezed juice of 1-2 lemons (I used the juice of one and a half lemons, so add the juice of one and then taste)
110g caster sugar


Preheat your oven to 180 degrees Celsius.

Put the butter, sugar, flour and eggs into a bowl, or into the bowl of a food mixer. Mix gently to combine.

Spread the mixture evenly into a well-greased Swiss Roll tin or a 9-inch cake tin. Bake in the preheated oven for 20-25 minutes, until golden-brown and well-risen.

Meanwhile, mix the icing ingredients together, and pour over the sponge as soon as it comes out of the oven and leave to cool. Cut into squares/slices and serve.

George says
“This goes great with Strawberry Ice Cream as a Dessert”

With thanks to TheLovingSpoonful for the recipe.

Recipe: Minty Pea Pasta

Minty Pea Pasta
Minty Pea Pasta

Ingredients;

Pasta for 4 – I used fresh spaghetti
1 onion, finely diced
2 large handfuls of peas
1/2 cup butter, softened
A large handful of fresh mint leaves, finely chopped
1/2 teaspoon dried mint
1 tablespoon lemon juice
1 teaspoon paprika
Large pinch of salt

Serves 4


In a bowl mix the butter, lemon juice, mint (fresh and dried), salt and paprika until well blended. I’ve found it’s best to soften the butter first, about 10 seconds in our microwave on it’s lowest power setting does the job, although in the recent heat just leaving the butter out of the fridge for about an hour has the same effect. Once mixed pop it in the fridge while the rest is being prepared.

Next you’ll need to prepare your pasta. If you’re using dried pasta follow the instructions on the packet. Alternatively you can use our fresh pasta recipe for this, I just used the spaghetti cutter that came with our pasta maker instead of a knife for the tagiatelle described in the recipe. This recipe works great with any pasta so use your favourite.

The pasta needs to be just ready when you complete this next stage so timing is important. Thankfully this next step is pretty easy 😉

Now add about half the butter mixture to a frying pan on a medium high heat and when it has melted add in the onion and fry until they start to soften. Now add the peas and a little of the pasta water and let this cook the peas for 2-3 minutes.

Drain your pasta, then add the contents of the frying pan to the pasta and toss this over a medium heat. Add the remaining butter mixture and continue to toss the pasta until it has melted completely. Then you’re ready to serve.

Recipe: Caesar Salad Dressing

a jar of Caesar salad dressing
a jar of Ceasar salad dressing

Ingredients;

3/4 cup low fat mayonnaise
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1 clove of garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup parmesan cheese, grated
2/3 cup of milk
1 tablespoon white wine vinegar
1 level teaspoon smooth French mustard
1 anchovy fillet, minced

Makes approx 300ml

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Caesar salad dressing has gotten a bad reputation in the last few years as being extremely fattening. In truth it is quite fattening but part of the reason that it has earned this reputation is actually nothing to do with the dressing itself and more to do with fast food chains and the eaters’ own lack of self control, or more precisely, lack of portion control.

So in order to restore the balance a bit and also because it’s something I like, I recently went about looking into some recipes so I could make it at home and not buy the bottled ones with god only knows what in them.

The result of roughly 6 hours of research is this recipe, there are elements of a lot of different recipes that I found online in this and one of these days I may even decide to make my own mayonnaise to remove that unknown from the recipe, in the meantime I’ll stick with a low fat mayonnaise. Oh, and if you think that makes a difference to the taste by all means use full fat but I don’t find it lacking in anyway as it is 😉

So onto the preparation, this really is easy to make, but there are a few little tips I’ll give you to make the result even better.

As with most recipes the better the quality of the ingredients, the better the result, but even more so when it comes to salads and dressings. If you can get your hands on a more mature Parmesan cheese, do so. A good 24 or 36 month old will make a world of difference.

For the garlic, I use a garlic press and then chop the pressed garlic as finely as possible, there is nothing worse than the look on a guest’s face if they get a lump of fresh garlic in their salad. It’s only momentary but best avoided!

The anchovy can be equally as strong as the garlic, so I’ll go back and forth across it with a knife until it’s all stuck to the blade then scrape it off and repeat at least two or three times. The rest of the recipe is so quick it’s worth spending at least five minutes on both the garlic and anchovy to avoid “the face”!

Now once you have all the ingredients prepared, just mix everything (except the milk) together well then add the milk slowly until you get the consistency you prefer.

Pour this into a sterilised glass jar or bottle and store it in your fridge until you’re ready to use it. It should keep in the fridge for 2 weeks, just remember to shake the jar well before using it.

Recipe: Vinaigrette Dressing

Vinaigrette Dressing
Vinaigrette Dressing

Ingredients;

Extra virgin olive oil
Balsamic vinegar
Salt
Pepper
French mustard

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Vinaigrette dressings are very quick and simple to make and this recipe is a good “standard” dressing to learn. It’s ridiculously easy and quick to make and if you store it in the fridge will keep for about a month.

The secret of a vinaigrette is simple – three parts fat to one part acid with some mustard, salt and pepper to help the emulsifying.

Get a clean and preferably sterilised glass bottle and start by putting some balsamic vinegar in, fill it about an eighth of the way up.

Then add roughly three times as much extra virgin olive oil, followed by a pinch of salt and pepper. Lastly add a little French mustard.

Now seal the bottle and shake it for about a minute. Take a small taste and adjust the seasoning if needed. Now let it sit for about 10 minutes, if it starts to split into layers then add a little more mustard and repeat the process. All vinaigarettes will separate eventually but ideally you want one that stays emulsified for 10 minutes or so.

Store this in a cool dry place until you’re ready to use it. Then give the bottle a shake and drizzle lightly over your salad to serve.

The great thing about this recipe is that you can substitute so many different things, I regularly use lemon or lime juice instead of balsamic vinegar.

I’ve also been known to use some truffle oil or other flavoured extra virgin olive oils to give a little variety to the taste. It’s a great recipe to experiment with as you can come up with something that is completely unique to your tastes and preference.

I have to say I find that lemon juice really freshens the flavour of any salad and makes it something special for any occasion and in case you’re wondering it’s taken me far longer to type this recipe than it takes to make it, so have fun with it and if you find a combination you really like please let us know in the comments.