Archive of ‘lemon’ category

Perfect Pancakes

Happy Pancake day to all our readers and followers. We’d thought we’d share our simple pancake recipe with you. We love ours simply with a little lemon and a sprinkle of sugar… how do you eat yours?

Ingredients 
110g plain flour 
Pinch of salt 
2 eggs 
½ pint of milk (can use half water and half milk) 
Selection of your favourite toppings
 Method 
- Sieve the flour and salt into a bowl; add the egg 
- Add ¼ of the milk and stir carefully with a wooden spoon, beat the mixture until it is smooth and then let it stand for 15mins 
- Slowly add and beat together the rest of the milk and then use an egg whisk to get air into the mixture – Into a small pan add a dessert spoon of oil and heat until you can see steam rising faintly, pour the mixture on to the pan so that it covers the whole area in a thin layer 
- Cook for 2mins each side 
- And then sprinkle with your favourite toppings. 

Raspberry Delight

Now the weather is finally warming up, we have the perfect emergency recipe for you this week; raspberry delight. Tickle your tastebuds with this creamy fruity treat: lemon, melon, cream cheese and raspberries – fight the spring blues! 
 Ingredients 
4 mini lemon cakes (broken up) 
200g raspberries 
200g cream cheese 
1 dessert spoon sugar 
100g melon (cut in to chunks) 
 Method 
- Whip the cream cheese and then beat the sugar in thoroughly. 
- Pop 8 raspberries in to a bowl and microwave for 15 seconds, pop half the mixture in a wine glass and the rest in to another. Put the glasses in the fridge until mixture is cool.
- Once it is has cooled, add some cut melon on top, leaving aside one chunk to put on top for decoration. 
- Put 3/4 of the cream cheese mixture in to the glasses on top of the melon, dividing between the two glasses. – Add on top the lemon cake mixture, dividing between the two glasses. 
- Next a couple more dollops of cream cheese mixture and raspberries and decorate with a slice of lemon 
- Emergency pudding sorted!
By Melodie Walter

Mango Chicken Rice Salad

Brighten up your dull April days with Cellardoor’s colourful and rather tasty spring salad! Slender strips of tender chicken with peanuts, mango and banana and zesty lemon mixed with rice… easy peasy!

Ingredients
170g cooked cold wild rice
200g cooked cold chicken (stripped into chunks)
325g (tinned) sweetcorn
110g salted peanuts
2 bananas (sliced)
1 mango (sliced)
Dressing
1 lemon
4 tbsp oil
Pepper and salt
1 tsp soy sauce
1 small onion (grated)
Method
-       Cook rice as instructed on the packet and drain and cool (put in the fridge once cooled)
-       If the cold chicken is not already pulled into strips, do so, then mix together with the sweetcorn, mango, banana and salted peanuts
-       With a vegetable peeler, pare (peel) half of the outer skin of the lemon and leave aside for garnish; grate the other half and squeeze the juice of the lemon into a small bowl
-       Add the oil, salt and pepper, soy sauce and onion
-       In a large put the cold rice, chicken, sweetcorn, mango, banana, salted peanuts,   and dressing and mix thoroughly
-       Add the peeled lemon on top to pretty up and serve with green leaves and cherry tomatoes for extra colour and flavour
By Melodie Walter

Limoncello and Lime Flat Cakes

Limoncello – a divine Italian liqueur – soaked up in our own special flat cupcakes with lots of cream make for one ridiculously good dessert or a great accompaniment for afternoon tea!


Ingredients
Makes 12
Sponge
100g butter
100g caster sugar
Tiny pinch salt
2 medium eggs
100g plain flour
1 tsp baking powder
Limoncello syrup
150ml bottled/fresh lime juice
150g caster sugar
50ml Limoncello liqueur
Icing
80g butter
80g icing sugar
Pink food colouring
Cream (whipped double cream/squirty cream)
Method
-       Note: make sure eggs and butter room temp before starting!
-       Heat oven to 180C
-       Cream together the butter, sugar, salt until pale and fluffy and beat in the eggs slowly (add a little flour if the mixture starts to curdle)
-       Add in the flour or the rest of the flour – depending on whether you used some to prevent the mixture curdling!
-       Divide mixture into well greased non-stick cupcake tin tray and bake for 15-20 mins
-       Make syrup by heating the lime juice and sugar in a pan and bring to the boil; allow this to cool before you add the Limoncello liqueur
-       Once the cakes are out of the oven wait 10mins or so before you brush the syrup on top (be generous!)
-       Allow the liqueur to soak into the sponge while you make the icing: simply cream the icing sugar and butter and food colouring together (we did ours slightly differently but if you want standard butter icing then this is the format)
-       Pipe cream on top and indulge!

By Melodie Walter