The Lemon Book - Natural Recipes and Preparations Read Online Free Page A
Author: Alexandra Végant
Tags: Health; Fitness & Dieting, Cookbooks; Food & Wine, Vegetables & Vegetarian, Professional & Technical, Organic, Medical eBooks, Vegetarian & Vegan, Alternative Medicine, Cooking Methods, Non-Vegan Vegetarian, Naturopathy, Alternative & Holistic
a summer dinner.
½ l organic apple juice
the juice of 1 lemon
its grated zest
a pinch of salt
2 soup-spoonfuls of agar-agar flakes
1 tea-spoonful of white almond cream
In a saucepan, dissolve the agar-agar in the apple juice.
Slowly bring to the boil, add the salt and allow it to cook for five minutes.
Turn off the heat and add the lemon juice and grated zest.
Pour the liquid into a glass terrine and leave to cool.
Mix with the almond cream and serve this smooth, white cream in dessert glasses.
Optional: decorate with strawberries, mint, or other seasonal fruit.
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LEMON CUSTARD
Sweet memories of childhood and grandmothers...
200ml fresh whole milk
5 eggs
80g sugar
80g plain wheat flour
2 lemons
80g butter
1 vanilla pod
a pinch of salt
Boil the milk with the vanilla, then leave the pod to infuse for 10 minutes before removing it.
In the meantime, soften the butter and mix it with the sieved flour and a little milk to obtain a thin batter.
Add the rest of the hot milk and a pinch of salt, return to the heat and boil while stirring.
Add the sugar and the finely-grated zest of the two lemons.
Turn off the heat and leave to cool. Fold in the beaten egg yolks and the whipped egg whites.
Pour the mixture into a greased mould and sprinkle with sugar, cook in a bain-marie in the oven on a medium heat for a good half an hour.
Allow to cool before turning it out of the mould.
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LEMON TART RECONSIDERED
A classic, but here with no butter or milk.
For the traditional recipe, replace the almond milk with cows' milk and the white almond purée with butter.
For the filling:
4 egg yolks
200g cane sugar
400ml almond milk
100ml lemon juice
40g potato flour
the grated zest of a lemon
the whole zest of a lemon
For the crust:
200g plain wheat flour
100g potato flour
100g cane sugar
150g white almond purée
2 egg yolks and 1 whole egg
the grated zest of half a lemon
a few drops of organic vanilla extract
a pinch of salt
Start by preparing the pastry.
Heap the two kinds of flour together and make a hollow in the centre. Put the sugar, grated zest, salt and vanilla extract into the hollow, and start mixing with your hands.
Add the white almond purée and work all the ingredients together with your fingers until you have a crumbly, shortcrust pastry.
Heap this into a pile with a hollow in the centre and break the eggs into it. Keep kneading the pastry until the eggs are completely absorbed.
Roll the pastry into a ball, cover with cling-film and leave to rest in the fridge for half an hour.
During this time, prepare the lemon filling.
Pour the almond milk into a saucepan, add the whole lemon zest and heat.
In a separate saucepan, beat the eggs and sugar together with an electric mixer until you have a pale mousse.
Add the potato flour and keep mixing.
Add the almond milk while it is very hot, mixing with a hand whisk to blend thoroughly. Cook on a low heat, stirring constantly.
Once the mix has thickened up, add the lemon juice, continue to cook for another couple of minutes, then turn off the heat.
Pour the mixture into a bowl and leave it to cool, covering it to prevent skin from forming.
Roll out ¾ of the pastry with a rolling pin to a thickness of half a centimetre.
Grease and flour a pie tin and lay the pastry in it.
Even up the edges with a spatula, and prick the pastry with a fork.
Pour the cooled lemon filling into it.
Use the rest of the pastry to make lattice strips to decorate the tart.
Place in the oven at 170°C for about 40 minutes.
Optional: dust with icing sugar before serving.
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VEGAN LEMON BISCUITS
Light, fragrant biscuits, with no butter or eggs.
400g flour
1 lemon
4 soup-spoonfuls of barley malt
a few drops of organic vanilla extract
half a glass of apple juice
extra-virgin olive oil
a pinch of salt
In a large mixing bowl (or on the
½ l organic apple juice
the juice of 1 lemon
its grated zest
a pinch of salt
2 soup-spoonfuls of agar-agar flakes
1 tea-spoonful of white almond cream
In a saucepan, dissolve the agar-agar in the apple juice.
Slowly bring to the boil, add the salt and allow it to cook for five minutes.
Turn off the heat and add the lemon juice and grated zest.
Pour the liquid into a glass terrine and leave to cool.
Mix with the almond cream and serve this smooth, white cream in dessert glasses.
Optional: decorate with strawberries, mint, or other seasonal fruit.
Return to the Table of Contents
LEMON CUSTARD
Sweet memories of childhood and grandmothers...
200ml fresh whole milk
5 eggs
80g sugar
80g plain wheat flour
2 lemons
80g butter
1 vanilla pod
a pinch of salt
Boil the milk with the vanilla, then leave the pod to infuse for 10 minutes before removing it.
In the meantime, soften the butter and mix it with the sieved flour and a little milk to obtain a thin batter.
Add the rest of the hot milk and a pinch of salt, return to the heat and boil while stirring.
Add the sugar and the finely-grated zest of the two lemons.
Turn off the heat and leave to cool. Fold in the beaten egg yolks and the whipped egg whites.
Pour the mixture into a greased mould and sprinkle with sugar, cook in a bain-marie in the oven on a medium heat for a good half an hour.
Allow to cool before turning it out of the mould.
Return to the Table of Contents
LEMON TART RECONSIDERED
A classic, but here with no butter or milk.
For the traditional recipe, replace the almond milk with cows' milk and the white almond purée with butter.
For the filling:
4 egg yolks
200g cane sugar
400ml almond milk
100ml lemon juice
40g potato flour
the grated zest of a lemon
the whole zest of a lemon
For the crust:
200g plain wheat flour
100g potato flour
100g cane sugar
150g white almond purée
2 egg yolks and 1 whole egg
the grated zest of half a lemon
a few drops of organic vanilla extract
a pinch of salt
Start by preparing the pastry.
Heap the two kinds of flour together and make a hollow in the centre. Put the sugar, grated zest, salt and vanilla extract into the hollow, and start mixing with your hands.
Add the white almond purée and work all the ingredients together with your fingers until you have a crumbly, shortcrust pastry.
Heap this into a pile with a hollow in the centre and break the eggs into it. Keep kneading the pastry until the eggs are completely absorbed.
Roll the pastry into a ball, cover with cling-film and leave to rest in the fridge for half an hour.
During this time, prepare the lemon filling.
Pour the almond milk into a saucepan, add the whole lemon zest and heat.
In a separate saucepan, beat the eggs and sugar together with an electric mixer until you have a pale mousse.
Add the potato flour and keep mixing.
Add the almond milk while it is very hot, mixing with a hand whisk to blend thoroughly. Cook on a low heat, stirring constantly.
Once the mix has thickened up, add the lemon juice, continue to cook for another couple of minutes, then turn off the heat.
Pour the mixture into a bowl and leave it to cool, covering it to prevent skin from forming.
Roll out ¾ of the pastry with a rolling pin to a thickness of half a centimetre.
Grease and flour a pie tin and lay the pastry in it.
Even up the edges with a spatula, and prick the pastry with a fork.
Pour the cooled lemon filling into it.
Use the rest of the pastry to make lattice strips to decorate the tart.
Place in the oven at 170°C for about 40 minutes.
Optional: dust with icing sugar before serving.
Return to the Table of Contents
VEGAN LEMON BISCUITS
Light, fragrant biscuits, with no butter or eggs.
400g flour
1 lemon
4 soup-spoonfuls of barley malt
a few drops of organic vanilla extract
half a glass of apple juice
extra-virgin olive oil
a pinch of salt
In a large mixing bowl (or on the
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