Lemon Risotto

Para versão Portuguesa clique aqui: "Risoto de Limão"

1 onion, finely chopped

60g butter (30g + 30g)

1 tbsp olive oil

300g Risotto rice

1 litre water

2 chicken stock cubes

zest and juice of ½ lemon

1  egg yolk

4 tbsp grated Parmesan cheese

60ml double cream

Salt and pepper to taste

Heat half the butter, oil and onion in a wide saucepan, and cook until onion is soft, about 5 minutes. Mix in rice, stirring to give it a good coating of oil and butter. Meanwhile, in another saucepan, boil water along with chicken stock cubes, lower heat and keep it at a simmering point. Pour a ladleful of stock into the rice and stir until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is almost cooked, about 15 to 20 minutes. You may not need all of the stock, equally, you may need to add more hot water. Mix the lemon zest into the risotto and add salt and pepper to taste. In a small bowl mix the egg yolk, lemon juice, parmesan and cream. When the risotto is cooked remove from heat and add egg mixture and remaining 30g butter. Mix and serve!

Oven Baked Chicken with Garlic and Lemon

Para versão Portuguesa clique aqui: "Frango Assado com Limão e Alho"

1 chicken cut into pieces

10 unpeeled cloves of garlic

2 lemons cut into eighths

2 tbsp thyme

3 tbsp olive oil

150ml white wine

Salt and pepper to taste

Pre-heat oven to 160°C.

Put the chicken pieces into a roasting pan and add all the ingredients. Mix everything together well and spread out the chicken pieces making sure they are all skin side up. Cover tightly with foil and place in the oven to cook for 2 hours.

Remove the foil from the roasting tin, turn up the oven to 200°C and cook the uncovered chicken for another 30 minutes. By this time the skin on the meat will have turned golden brown. If you choose to make the "Delicious Oven-Baked Potatoes" as a side dish for the chicken, then place the potatoes in the oven half an hour before the first 2 hours are up.

Onda Limoranja Cake

Para versão Portuguesa clique aqui: "Bolo Onda Limoranja"

4 eggs

¾ cup sugar

1 cup orange juice

½ cup vegetable oil

Zest of 2 oranges

1 ½ cups flour

1/8 tsp salt

2 tsp baking powder

1 tbsp cornstarch

For filling and frosting:

400ml heavy cream

½ cup sugar

Strawberries

½ cup “Lemon Curd” (click on link or search in blog files)

Pre-heat oven to 180ºC. Grease and flour 2 round baking pans. Beat the eggs with sugar, salt and orange zest. Add the liquids and mix well. Add dry ingredients and mix again. Divide batter between both pans and place in the oven for 20 minutes or until a toothpick inserted comes out clean. Leave cakes to cool completely before removing from pans.

Meanwhile prepare the whipped cream. Beat heavy cream until it begins to thicken. Add sugar and continue beating until thick. Place one of the cakes on a serving plate. Cover with a third of the lemon curd. Place a generous amount of whipped cream over the lemon curd.

Slice a few strawberries and place on top of the whipped cream. Spread a third of lemon curd on bottom of the second cake and place over the strawberries. Spread remaining lemon curd on top and cover entire cake with whipped cream and decorate with strawberries.

Lemon Curd

Para versão Portuguesa clique aqui: "Curd (creme) de Limão"

This recipe is from the Thermomix portuguese recipe book “Bimby – As Receitas Essenciais”, slightly changed.

150g sugar

Freshly squeezed juice and peels from 2 lemons

55g butter

2 eggs

Place the sugar and lemon peels in the mixing bowl and pulverize 25sec/speed 9. Scrape the sides of the bowl and pulverize another 10sec/speed 9. Add butter, lemon juice and mix 1min/speed 2. Add the eggs and mix 10sec/speed 4. Cook 7min/80º/speed 2. Pour into sterilized jars and once cooled keep refrigerated until needed.

Lemonade

Para versão Portuguesa clique aqui: "Limonada"

Lemonade is one of my favourite drinks. Besides being refreshing when it’s icy cold, it’s packed with vitamin C. Here’s a super easy and quick recipe, courtesy of Thermomix (TM31).

Cut 2 medium sized lemons into chunky eighths, about 500g and place in mixing bowl. Add 80g sugar, (yes it’s enough! The original recipe calls for 100g but believe me 80g is enough) and add 1 litre/4 cups water.

Press the turbo button for 1 second. Remove lid and place the basket inside the bowl. Strain lemonade into a pitcher and place in the refrigerator to cool. It is really good!

Lemon-Lime Cheesecake by Sofia B.

Para versão Portuguesa clique aqui: “Cheesecake Lima-Limão da Sofia B.”

I’m not always the one in charge for making dessert. This recipe was kindly shared by Sofia B. Thanks Sofia, I’m looking forward to the next surprise…;)

180g graham crackers

75g butter, melted

400ml heavy cream

1 can (397g) sweetened condensed milk

200g cream cheese

2 lemons, juice and zest

2 limes, juice and zest

5 gelatin sheets (1,8g each)

Crush cookies to fine crumbs. Add butter and mix well. Line a springform pan with parchment paper and spread cookie mixture evenly over bottom. Refrigerate for at least 30 minutes.

In a bowl mix the cream cheese until fluffy. Gradually add the condensed milk mixing well.

Soak gelatin sheets in cold water for about 10 minutes. When soft, wring sheets gently to remove excess water. Micro-wave for about 20 seconds until dissolved completely. Add the lemon and lime juice, mix and pour into the cheese and milk mixture. Mix in about ⅔ of the lemon and lime zest.

Beat the heavy cream until thick, add to cheese mixture and mix well. Pour onto cookie crust, sprinkle with remaining zest and place in the refrigerator to set for at least 3 hours.

Lemon Pie

 Para versão Portuguesa clique aqui: “Tarte de Limão”

Crust:

1 recipe “Biscuit Pastry” (click on link or check blog archive)

Filling:

150ml/¾ cup lemon juice, about 3 lemons

300g/1 ⅓ cups sugar

250ml/1 ¼ cups heavy cream

8 eggs (separate 1 egg white to brush crust)

Crust:

Prepare “Biscuit Pastry” as indicated. After removing the beans, brush the crust with the egg white. It will create a protective seal to keep the crust crispy when the filling is added. Place it back in the oven for another 10 minutes. Remove, and lower the heat to 130ºC.

Filling:

Place all the ingredients into a pan on low heat mixing constantly just until it heats without boiling. Pour the filling onto the crust through a sieve and place in the oven for 35 minutes. Cool completely before removing from pan.

Lemon Meringue Pie

Para versão Portuguesa clique aqui: “Tarte de Limão e Merengue”

Crust:

One “Biscuit Pastry” recipe (click on link or check blog archive)

Filling:

1 ¼ cups/250g sugar

8 tbsp/60g cornstarch

½ tsp salt

2 cups/430g water

4 egg yolks

1 tbsp lemon zest

½ cup/110g lemon juice

3 tbsp/45g butter

Meringue:

4 egg whites

¼ cup/50g sugar

Pre-heat oven to 180ºC.

Crust:

Prepare crust as indicated in the "Biscuit Pastry" recipe.

Filling:

Place all ingredients for filling into thermomix bowl and set 10min/90º/speed 4. Let cool covered with plastic film.

Meringue:

Beat egg whites. When foamy, add sugar and continue beating until thick but not hard.

Pour filling onto crust and spread meringue. Begin at the edges and work your way to the center spreading meringue evenly. Be sure to seal meringue against crust. This way it will hold its place and not shrink. With the back of a spoon create small peaks in the merengue. Place in the oven for about 6 minutes until meringue is golden.