Oxford marmalade
Cut the oranges and lemons in half, squeeze the juice and strain it into a stainless-steel or enamel preserving pan. Using your fingers, remove all the flesh and pips from the squeezed fruit and tie the pips securely in a muslin square with the ... [... more]
All Recipes AU |
Brown Boronia
Boronias were named after the Italian botanist Francesco Borone (1769-94). They have a wonderful perfume reminiscent of lemons, which is not surprising when you consider that they belong to the Rutaceae, along with their relatives the ... [... more]
Burke's Backyard |
Preserved lemons
Jan 17 05:55pm Preserved lemons give a wonderful aromatic strong lemony flavour to just about anything. They are simple to make and will keep in the fridge for six months Cut 6 lemons in quarters with a sharp knife, leaving them 1cm attached at ... [... more]
Better Homes & Gardens Australia |
Moroccan Pickled Lemons
The idea is to then put long vertical slits in the lemons, without actually slicing them apart into pieces. So, holding the lemons upright, make about 6 or 8 longitudinal cuts, which should end just a centimeter or so before the tips of the ... [... more]
International Vegetarian Union |
Pickled lemons
Dissolve the salt in the cold water in a large bowl, add the lemon halves and place a clean plate on top to keep them submerged in the salted water. Cover the bowl and leave to stand for six days, stirring daily. On the seventh day, rinse and ... [... more]
All Recipes AU |
Preserved Lemons
Wash lemons well with warm water, and pat dry. Cut into quarters lengthways. Place the lemon in a large bowl; sprinkle evenly with salt. Pack the lemons in sterilised jars with spices and bay leaves. Pour over enough lemon juice to cover ... [... more]
Australian Womens Weekly |
Preserved Lemons
Although usually considered a Moroccan concoction, preserved lemons are found all over North Africa and the Middle East. Slice the lemons into quarters to within 1/2 inch (1 cm) from the stem end of the lemon, so the quarters are still ... [... more]
International Vegetarian Union |
Preserved lemons
Cut lemons lengthways into quarters, but leave attached at the stem end; so that the lemons still hold together. Scatter a little of the salt over the base of a 2 litre capacity kilner or pickling jar. Combine lemons, remaining salt, coriander ... [... more]
Australian Womens Weekly |
Boneless Leg Of Lamb With Preserved Lemons Olives And ...
Preheat the oven to 200°C. Heat 1 tablespoon of the oil in a frying pan and brown the onion for 2-3 minutes. Add the garlic, pine nuts, olives and preserved lemon. Stir in the thyme and breadcrumbs and remove from the heat. Season well, and add ... [... more]
Australian Womens Weekly |
Kingfish with cauiflower puree and preserved lemons
Transfer cauliflower to a food processor, add a little of the reserved milk and the butter, if using. Season lightly and puree. Add just enough milk to attain a soft mash potato-like consistency. Use immediately or re-heat in a large flat ... [... more]
Australian Womens Weekly |
Cumquats, lemons, mandarins and oranges
Cumquats (shown above) make a delicious marmalade and the plants are very pretty in pots. Humid subtropical, Mediterranean, temperate zones; temperatures below 38C. Particularly from spring to the middle of autumn; less in winter. Late winter and ... [... more]
Better Homes & Gardens Australia |
Barbecue Greek salad
Cut 6 firm, ripe tomatoes in half, remove the seeds and dice. Spread the tomatoes on a serving platter, top with some chopped parsley and season with salt and pepper. Cut 2 lemons in half and cook flesh down on a preheated hot barbecue grill ... [... more]
Better Homes & Gardens Australia |
