麻豆约拍

HOMEMADE LEMONADE
Makes 500ml undiluted

Ingredients

• 8 unwaxed lemons
• 150g golden caster sugar
• 500ml water
• 1 sprig of mint

Method

1. Roll the lemons on the countertop under the palm of your hand (this makes them easier to juice). Use a peeler to peel off the zest of 2 lemons.

2. In a pan, add the sugar, lemon zest, water and mint. Heat gently until boiling and the sugar has dissolved.
3. Chop the lemons in half and squeeze over a sieve into a jug. Pour the sugar syrup through the sieve into the lemon juice.
4. Store in a sterilised container. To serve, mix the lemonade 50/50 with water or soda water and ice.

PRESERVED LEMONS

Ingredients

• 4 unwaxed lemons
• 150g fine salt

Method

1. Pour 30g of the salt into a jam jar. With the palm of your hand, roll the lemons back and forth on the countertop. Cut the tops and bottoms off the lemons then chop them in half. Slice the halves into quarters but don’t cut all the way through so that they don’t break apart. Open up the lemons and pour the rest of the salt over them using your hands to rub it into the flesh of the fruit.

2. Place half the salted lemons into the jar and use the end of a rolling pin to crush them down. Fill with the rest of the lemons and any salt left on the surface then crush again. Place the lid on the jar and tip upside down a few times to distribute the salt. Place in the fridge and leave for 6 weeks. Tip upside down every week.

VEGETABLE TAGINE WITH PRESERVED LEMONS

Serves 4

Ingredients

• 2 carrots
• 2 courgettes
• 1 red pepper
• 2 red onions
• 2 tbsp olive oil
• 1 tin chopped tomatoes
• 1 tin chickpeas, drained
• Zest and juice of an orange
• ½ tsp smoked paprika
• ½ tsp turmeric
• ½ tsp ground ginger
• ½ tsp ground coriander
• ½ tsp chilli powder
• ½ tsp allspice
• ½ tsp cinnamon
• ½ tsp fennel seeds
• 1 tsp salt
• 1 preserved lemon

Method
1. Oven on to 180C fan/200C. Oil a baking tin with olive oil. Top and tail the carrots and courgettes. Peel the onions. Chop all the vegetables into chunks and place in the prepared tray. Mix all the spices together then sprinkle half over the vegetables. Drizzle over most of the olive oil. Mix everything up and bake for 25-30 minutes.
2. In a pan, heat the remaining oil in a pan. Add the salt and drained chickpeas, heat for 30 seconds. Add the remaining spices and heat until fragrant. Add the chopped tomatoes and let simmer for 20 minutes adding boiled water if it gets too dry or sticks to the pan.
3. Add the roasted vegetables to the pan and mix to combine. Slice the preserved lemon and stir through the tagine. Serve with couscous.

LEMON AND WHITE CHOCOLATE COOKIES (Gluten Free)
Makes 12

Ingredients

• 325g unsalted butter
• 300g golden caster sugar
• 1 egg
• Zest and juice of a lemon
• 400g gluten free plain flour
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 250g white chocolate chips
• ½ tsp lemon extract

Method
1. Heat the oven to 180C fan/200C. Line a baking tray with parchment paper.
2. Beat the butter and sugar together until light and fluffy. Add the egg, lemon zest and juice and beat until combined.
3. Mix together the flour, bicarb and salt. Tip the flour mixture into the butter mixture and gently mix until combined. Add 200g of the choc chips and mix. Cover and leave to chill in the fridge for an hour.
4. Break off a brussel sprout size piece of cookie dough and roll into a ball. Place on the parchment and press down gently to flatten. Repeat with the rest of the cookie dough,
5. Bake for 8-10 minutes until they are just hardening. Put on a cooling rack.
6. Melt the remaining white chocolate chips and mix with the lemon extract. Drizzle over the cookies.