Actually. Lemon really is the best. I’ll be honest, I’ve had zero time for making anything photo / blog worthy, as school is wrapping up and I’m close to graduation (!!). While school’s ending soon, I thought I’d do a quick round-up of some must-try recipes featuring lemon as a key ingredient. Obviously, I’m missing lots of options, so please suggest your favourites!
Meyer Lemon Loaf - Sprouted Kitchen
Lavender and Lemon Cloud Cupcakes - Sweetapolita
Lemon Poppy Seed Cupcakes with
Lemon Curd Filling & Blueberry Cream Cheese Frosting - Adventures in Cooking
Blueberry-lemon Coffee Cake - Sweet Pea’s Kitchen
I’ve been trying to think of ways to switch up some of my staple meals in an effort to be a bit more healthy and eat more veggies. This salad is one that my mother made over the holidays and it was a hit with everyone that tried it. As you may know, I love recipes that don’t really need to be followed precisely. Once I got a sense of the basic ingredients for the salad and dressing, I customized this recipe for what I had on hand and what I wanted to eat.
In the salad:
- 1 1/5 cups lentils
- 1/2 cup cooked wheat berries
- 1/4 yellow pepper
- 1/4 cup broccoli
- 1/2 zucchini
- 2 stalks green onion
- 1/4 cup grape tomatoes
In the dressing:
- 1/4 cup olive oil
- 1/8 cup red wine vinegar
- 1/4 tsp cumin
- 1/4 tsp curry powder
- 1/4 tsp cinnamon
All of the above are pretty approximate, so definitely experiment and make the recipe suit your own tastes. As for the veggies, everything is finely chopped and the wheat berries are cooled before being mixed in. Once you get the contents all together, add the dressing, mix, and serve!
On another note, I currently have a lovely loaf of whole wheat, seven grain, cranberry loaf rising and waiting for the oven. Another post will follow shortly!
[A guest post by my dear friend, Amit Ajwani]
Wellington shares its name with many famed things, one of them being a Duke. Adding to its snobby appeal, even its name is capitalized. This was a source of great segregation in the past.
“Mi lord, may’ive a bit more beef wellington please?”
“It is Beef Wellington, you fishwife. Make that mistake thrice and I shall have you killed.”
This sort of back and forth was common amongst the classes.
I typically shy away from costly and elaborate home-cooked meals for peasantry’s sake, so I never really knew what Beef Wellington was. I just knew that it was a classic and opulent English dish, and a likely candidate for one of the most sacred Christmas dinner traditions of all: oneupmanship.
In its essence, Beef Wellington is the finest cut of beef, the tenderloin, used for fillet mignon, seared in a hot pan and basted with English mustard, then wrapped in prosciutto (or foie gras, if you are an especially horrible person), a paste of tasty seasoned mushrooms called a duxelles, all rolled up in pastry, and baked as you would any baked thing.
Serving a Beef Wellington is nothing short of dramatic. You slice into what appears to be a dense loaf of bread, and it bleeds steamy pink meat juices. It’s magical, in an odd sort of way, like you’re a child again, experiencing wonder for the first time, combined with the feeling that something’s just been murdered.
“Mi lord, how’d the beef get in’ere?” an especially classless voice pipes up. “Issit witches agin? Mi lord, iffit’s witches, may be burns dem?”
There’s a great bakery, Julien’s, by my place here in Halifax that’s got me hooked on brioche. Recipes for brioche have been jumping out at me in my RSS feed and elsewhere. Once this semester finally wraps up (only a few weeks left…!!!), I’ll be baking and baking and baking. I haven’t baked in too long and am missing it more and more every day.
Nonetheless, for those of you with some free time, I know you’ll want to check out and try these delicious recipes for variations on brioche.
Have you made brioche before? What’s your favourite recipe?