I now have a second recipe for silken tofu, I know lots of people who love the stuff but I’ve struggled to find many uses. It does make a great base though for desserts and if you are allergic to dairy then it is a real winner. I have whipped it into cool melted chocolate for a delicious non dairy chocolate mousse. And now, discovery … Continue reading Lemon Tofu Creams with Ginger Dipping Biscuits
This cake is a lovely combination of sweet balanced by the lemon- very delicious. When I made it, I brought it into work where it was demolished in no time. I deliberately cut the pieces small so there is enough for everyone but not enough to do too much damage…this way I can have my cake and eat it too. Ingredients 150gr coconut palm sugar … Continue reading Lemon poppy seed cake
An Olive Oil cake from Italy made with lemon and orange puree and lots of olive oil. Its not too sweet rather like our madeira cake or pound cake, nice with a cup of coffee. The olive oil flavour comes through along with the citrus juices and toasted almonds. Try it and be surprised at how well it works. Olive Oil Cake 1 orange 1 … Continue reading An Olive Oil cake with Lemon and Orange puree
I have to share this really simple recipe because it is great with grilled or roasted fish or meat and amazing on vegetables, including my favourite new potatoes boiled and slathered in the salsa while still warm… yum. This is enough for a .5l kilner jar almost full. Doesn’t have to be a kilner jar – just something you can seal. 2 cloves garlic peeled … Continue reading Salsa Verde
Salads are amazing as a meal in themselves or accompanying another dish. Done well – divine but I have so often been put off by a soggy dish of brown leaves with an overpowering vinegary salad dressing. The ‘get right’ salad basics include choosing the crispest of greens and freshest of herbs and when bought get them home as soon as possible so that flavours … Continue reading Salad dressing
oliveoilandlemon 