lemon Archives

Calamari

Calamari salad

5 minutes

Soup recipes

5 minute raw tomato soup

Asian recipes

Vegan Asian poke bowl

20 minutes

Pasta recipes

Fennel-and-asparagus pasta

25 minutes

Beer Food

Peri-peri chicken livers with Portuguese rolls

20 minutes

Steak recipes

Thick-cut sirloin steaks with Hollandaise, fennel, red onion and capers

10 minutes

Christmas dessert

Cherry tart

45 minutes

Chicken breast

Easy, cheesy chicken enchiladas

45 minutes

Tart recipes

Granadilla frangipane tart

1 1/2 hours

Noodle recipes

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Rustic berry-and-pistachio pie

Serves 8 - 10

Difficulty Easy

Prep Time 40 minutes, plus 1 hour’s chilling time

Cooking Time 55 minutes

Ingredients

For the base:

1 cup raw pistachios, shelled
1½ cups cake flour
3 t sugar
½ t salt
¾ t ground cinnamon
100 g butter, softened
½ cup cold water

For the filling:

3 cups mixed berries (you can use a combination of fresh and frozen)
1 T cornflour
1 lemon, juiced
4 T sugar, plus extra for sprinkling
2 T milk

Method

1. Preheat the oven to 180°C. Place the pistachios on a baking tray and roast for 10 minutes, or until toasted. Set aside to cool, then pulse in a food processor until coarse.

2. Mix all the dry ingredients for the dough with the pistachios. Using a food processor, or your fingers, rub the butter into the dry ingredients until no pieces larger than raisins are visible.

3. Add the water, 1 T at a time, so that the dough easily comes together. Do not allow it to become sticky. Cover and chill for at least 1 hour.

4. Meanwhile, make the filling. Gently mix all the ingredients except the milk in a large bowl, taking care not to bruise the berries. Set aside.

5. Roll out the dough on a lightly floured surface, or between two sheets of baking paper, to form a rough 30 cm circle, then transfer onto a baking sheet.

6. Scoop the filling onto the dough, leaving a border of approximately 5 cm. Fold the edges towards the centre, overlapping in places – there’s no need to be precise!

7. Brush the edges with the milk and sprinkle liberally with sugar.

8. Bake at 200°C for 40–45 minutes, or until the crust is golden brown and the filling is soft and bubbling.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Calamari salad

5 minute raw tomato soup

Vegan Asian poke bowl

Fennel-and-asparagus pasta

Peri-peri chicken livers with Portuguese rolls

Thick-cut sirloin steaks with Hollandaise, fennel, red onion and capers

Cherry tart

Easy, cheesy chicken enchiladas

Granadilla frangipane tart

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Rustic berry-and-pistachio pie

Rustic berry-and-pistachio pie

Ingredients

Method