The Lemon Book - Natural Recipes and Preparations Read Online Free Page B
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
work surface, if you work in the traditional way), mix the flour and a pinch of salt.
Dissolve the malt in a little apple juice, pour into the flour along with the lemon juice and grated zest, 2 soup-spoonfuls of oil and a few drops of vanilla extract.
Mix well until you have a flexible, homogeneous pastry which pulls away from the sides of the mixing bowl.
Roll it into a ball and let it rest for an hour in a cool, dark place.
Roll out the pastry using a rolling pin to about half a centimetre thick.
Using pastry-cutters or a knife, cut out the biscuits to the desired shape.
Pre-heat the oven to 200°C, then cook the biscuits on a lightly greased baking tray.
Keep an eye on the biscuits, removing them from the oven when they are golden, and leave to cool.
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LEMON SHORTBREAD
A traditional recipe made with organic ingredients. Perfect for tea-time or as a snack for the children, the whole family will love these biscuits!
Very easy to make and quick to cook.
260g plain organic flour
175g butter
100g sugar
1 whole egg + 1 yolk
the grated zest of 2 untreated lemons
a pinch of salt
In a large mixing bowl, whip together the eggs , the sugar and the lemon zest.
Add all the flour, the softened butter and a pinch of salt, and knead together gently.
Pre-heat the oven to 200°C.
Shape the biscuits as desired, making them at least a centimetre thick.
Place in the oven on a greased baking tray for about 15 minutes.
Remove the biscuits from the oven, unstick them from the baking tray and leave them to cool on a wooden chopping board before eating.
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LEMON JAM
500g very fragrant lemons
650g cane sugar
Wash and dry the lemons, grate the zest of half of the lemons and completely peel the other half (remove both pith and zest).
Cut the fruit into pieces and remove the pips.
Lightly squeeze the pieces and pour the juice into a saucepan with the sugar and 4 soup-spoonfuls of water.
Bring to the boil while stirring over a low heat.
Cook for 5 minutes, add the lemon pieces and the grated zest, then cook for a hour.
Pour the boiling jam into glass jars which can be hermetically sealed, close and leave the pots upside-down on the worktop until they have completely cooled.
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LEMON SORBET
3 very juicy lemons
100g cane sugar
250ml whipping cream
Completely dissolve the sugar in the juice of the three lemons.
Pour into a chilled ice-cube tray and place in the freezer for an hour.
Put the resulting ice-cubes in the food processor and mix until it forms a mousse.
Whip the cream in a chilled bowl and fold the mousse into it. Mix well.
Put the mixture in the freezer for an hour.
Mix again in the food processor and put it back in the freezer for 2 hours before serving.
The portions of sorbet can be garnished with mint leaves.
Thrill seekers may like to add a pinch of Espelette pepper or a drop of vodka!
A vegan version of this sorbet can just as easily be made by omitting the cream.
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LEMON TIRAMISU
A fabulous alternative to traditional tiramisu with coffee...
30 sponge fingers
750g mascarpone
2 eggs
3 lemons
1 soup-spoonful of cane sugar
2 soup-spoonfuls of maple syrup
limoncello (optional)
Beat the egg yolks and 1 soup-spoonful of sugar with an electric whisk, add the grated zest of two lemons and the mascarpone.
Whip the egg whites and fold them delicately into the cream.
Peel the third lemon with a zester and put the zest aside.
Squeeze the lemons and dilute the juice with a little water, sweeten with two soup-spoonfuls of maple syrup or apple syrup, (taste to check for acidity and adjust accordingly).
You can also add a soup-spoonful of Limoncello if you wish to give the tiramisu a more pronounced taste.
Soak the biscuits in the juice and use them to line a cake dish. Spread a layer of cream on the biscuits, add a second layer of soaked
Dissolve the malt in a little apple juice, pour into the flour along with the lemon juice and grated zest, 2 soup-spoonfuls of oil and a few drops of vanilla extract.
Mix well until you have a flexible, homogeneous pastry which pulls away from the sides of the mixing bowl.
Roll it into a ball and let it rest for an hour in a cool, dark place.
Roll out the pastry using a rolling pin to about half a centimetre thick.
Using pastry-cutters or a knife, cut out the biscuits to the desired shape.
Pre-heat the oven to 200°C, then cook the biscuits on a lightly greased baking tray.
Keep an eye on the biscuits, removing them from the oven when they are golden, and leave to cool.
Return to the Table of Contents
LEMON SHORTBREAD
A traditional recipe made with organic ingredients. Perfect for tea-time or as a snack for the children, the whole family will love these biscuits!
Very easy to make and quick to cook.
260g plain organic flour
175g butter
100g sugar
1 whole egg + 1 yolk
the grated zest of 2 untreated lemons
a pinch of salt
In a large mixing bowl, whip together the eggs , the sugar and the lemon zest.
Add all the flour, the softened butter and a pinch of salt, and knead together gently.
Pre-heat the oven to 200°C.
Shape the biscuits as desired, making them at least a centimetre thick.
Place in the oven on a greased baking tray for about 15 minutes.
Remove the biscuits from the oven, unstick them from the baking tray and leave them to cool on a wooden chopping board before eating.
Return to the Table of Contents
LEMON JAM
500g very fragrant lemons
650g cane sugar
Wash and dry the lemons, grate the zest of half of the lemons and completely peel the other half (remove both pith and zest).
Cut the fruit into pieces and remove the pips.
Lightly squeeze the pieces and pour the juice into a saucepan with the sugar and 4 soup-spoonfuls of water.
Bring to the boil while stirring over a low heat.
Cook for 5 minutes, add the lemon pieces and the grated zest, then cook for a hour.
Pour the boiling jam into glass jars which can be hermetically sealed, close and leave the pots upside-down on the worktop until they have completely cooled.
Return to the Table of Contents
LEMON SORBET
3 very juicy lemons
100g cane sugar
250ml whipping cream
Completely dissolve the sugar in the juice of the three lemons.
Pour into a chilled ice-cube tray and place in the freezer for an hour.
Put the resulting ice-cubes in the food processor and mix until it forms a mousse.
Whip the cream in a chilled bowl and fold the mousse into it. Mix well.
Put the mixture in the freezer for an hour.
Mix again in the food processor and put it back in the freezer for 2 hours before serving.
The portions of sorbet can be garnished with mint leaves.
Thrill seekers may like to add a pinch of Espelette pepper or a drop of vodka!
A vegan version of this sorbet can just as easily be made by omitting the cream.
Return to the Table of Contents
LEMON TIRAMISU
A fabulous alternative to traditional tiramisu with coffee...
30 sponge fingers
750g mascarpone
2 eggs
3 lemons
1 soup-spoonful of cane sugar
2 soup-spoonfuls of maple syrup
limoncello (optional)
Beat the egg yolks and 1 soup-spoonful of sugar with an electric whisk, add the grated zest of two lemons and the mascarpone.
Whip the egg whites and fold them delicately into the cream.
Peel the third lemon with a zester and put the zest aside.
Squeeze the lemons and dilute the juice with a little water, sweeten with two soup-spoonfuls of maple syrup or apple syrup, (taste to check for acidity and adjust accordingly).
You can also add a soup-spoonful of Limoncello if you wish to give the tiramisu a more pronounced taste.
Soak the biscuits in the juice and use them to line a cake dish. Spread a layer of cream on the biscuits, add a second layer of soaked
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