Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenFruit - Preserved Lemons
Famous Authors (View All Authors)
Fruit - Preserved Lemons Post by :Pokeey Category :Learning Kitchen Author :Unknown Date :February 2012 Read :827

Click below to download : Fruit - Preserved Lemons (Format : PDF)

Fruit - Preserved Lemons

250g (1/2lb) Coarse kitchen salt
10 lemons, scrubbed and cut in quarters
1 bay leaf
1-3 cloves
1 stick cinnamon
Extra lemon juice

Scatter a spoonful of salt into a 1 litre (1 quart) sterilized jar. Tip lemons into a plastic tub with remaining salt and mix well. Massage fruit vigorously and pack into jar, curved side out, inserting pieces of bay leaf, cloves and splinters of cinnamon at intervals. Press down hard on fruit to release as much juice as possible. Spoon salt mixture left in tub over fruit. Cover with extra lemon juice. With a clean cloth dipped in boiling water, wipe neck free of salt and cap tightly. Let lemons mature for at least a month in a cool spot (not fridge) before using.
If you like this book please share to your friends :

Fruit - Lemons Preserved Lemons (moroccan Lemons) Fruit - Lemons Preserved Lemons (moroccan Lemons)

Fruit - Lemons Preserved Lemons (moroccan Lemons)
1 cup coarse sea salt 10 cloves 2 sticks cinnamon 12 peppercorns 2 bay leaves extra lemon juice - you'll need quite a lot to cover the lemons Clean the lemons and cut into quarters lengthways but not all the way through. Sprinkle salt on the flesh close up the lemons and place in a jar sprinkling the spices as you go.Push the lemons down hard and top with lemon juice to cover. Turn daily and leave for 30 days before using.

Fruit - Lemon -  Polenta Lemon Cake Fruit - Lemon - Polenta Lemon Cake

Fruit - Lemon -  Polenta Lemon Cake
1 lb butter, room temperature 1 1/8 lb sugar 1 1/8 lb almonds, coarsely ground 1 oz vanilla extract 5/8 lb eggs 1/8 oz lemon peel, grated 1 1/2 oz lemon juice, fresh 6 1/2 oz polenta 1/8 oz baking powder Cream the butter and sugar together on medium speed for about 4 minutes until the mixture develops a pale color. Add the course ground almonds and vanilla, and combine at medium speed until thoroughly incorporated, about 2 minutes. Be sure to scrape the sides and bottom of the bowl frequently to ensure all ingredients are incorporated. With the mixer running