My cookbook

Очень вкусно! У меня был всего один лимон, поэтому добавила клюкву. Вместо йогурта сметана с кефиром.

1.5 cups cake flour (180 g) (all-purpose flour can be substituted)
▢¼ cup finely ground almonds (30 g) (you can pulse raw almonds in the food processor until a powder but not a paste, or buy almond meal or almond flour)
▢¼ teaspoon of salt (1 g)
▢2 teaspoons baking powder (10 g)
▢1 cup granulated sugar (200 g)
▢Zest from two lemons
▢3 large eggs
▢¼ cup freshly squeezed lemon juice (60 ml)
▢Scant 1 cup approx. 220ml of full fat unsweetened Greek yogurt
▢⅔ cup Spanish extra virgin olive oil (160 ml) (I used a fragrant hojiblanca)
▢Powdered sugar to top the cake
Instructions
Preheat your oven to 375°F (190°C) and then grease and flour a 9 ½ inch (24 cm) cake pan.

In a medium sized bowl mix together the flour, ground almonds, salt and baking powder.

Massage the lemon zest into the sugar by rubbing it with your fingers, allowing the sugar to become infused with the zest's flavor.

In a separate bowl, beat the sugar and eggs on medium high (I use a hand mixer) for about two minutes (the mixture should have doubled in size and lightened in color).

Now, whisk in the lemon juice and Greek yogurt on a low speed.

Finally, add the olive oil by slowly drizzling it in while mixing on low.
When combined, fold in the flour mixture by hand using a rubber spatula. Stop mixing as soon as everything is combined-- you don't want to over mix.

Pour the batter into the greased and floured cake pan and bake about 50 minutes in a preheated (375°F/190°C) oven (or until a toothpick inserted in the middle comes out with only a few crumbs).

Take your cake out of the oven and let cool for at least 20 minutes before removing from the cake pan. Right before serving dust with powdered sugar.

Источник: https://spanishsabores.com/spanish-olive-oil-cake-with-lemon-and-almonds/#recipe

Очень вкусно! Замарионовала барамунди оставив при комнатной температуре минут на 15. После чего запекала (roasted) минут 7 при 425 Ф.


In a small mixing bowl, combine the olive oil, salt, cayenne pepper, lemon juice, garlic, shallots, cumin, and about 3/4 of the cilantro (reserve the remaining cilantro for garnish).
Step 2

Place the fish in a large glass or ceramic dish. Rub your fingers over the fish to check for and remove any bones, and pour the marinade over the fish. Make sure the fish is evenly coated on both sides and marinate for approximately 1 hour in the refrigerator, turning once, (being careful not to marinate for too long so the lemon juice won't cook the fish).
Step 3

Brush a grill or broiler pan with vegetable oil and heat it to high heat. Grill the fish fillets for 4 to 5 minutes on each side, until done to your liking. Garnish with the remaining cilantro and the lemon wedges.

Источник: https://www.recipezazz.com/recipe/cuban-spicy-grilled-fish-fillets-32647

8 oz. frisee, escarole, butter lettuce, or a mix
1 radish, shaved (optional)
1/4 cup Lemon Mustard Vinaigrette
Kosher salt
Black pepper

Give lettuce a rough chop if the leaves are very large. Add vinaigrette to a large bowl. Add lettuce and radish (if using) to the bowl. Use your hands to toss and fold making sure each green is evenly coated. Season with a pinch of salt and toss again. Taste and add more salt as needed. Top with freshly cracked black pepper.

Lemon Mustard Vinaigrette:

1 small shallot, finely chopped
1 lemon, juice only (about 2-3 Tbsp.)
2 Tbsp. Dijon mustard (or whole grain mustard)
1/2 cup olive oil
Kosher salt


Add shallot, lemon juice, mustard, olive oil, and a punch of salt to a jar. Shake for 30 seconds to combine. Store covered in refrigerator for up to a week. Remove from refrigerator 20 minute before using for oil to liquify. Shake to combine.

Источник: https://walktoeat.com/blog/simple-lettuce-salad/; https://walktoeat.com/blog/lemon-mustard-vinaigrette/#recipe

Мне очень понравилось это блюдо!

800g of cod loin, cut into 4 portions
2 large fennel bulbs
2 garlic cloves, finely chopped
250g of buckwheat
500ml of vegetable stock
100ml of vermouth
rapeseed oil, or olive oil
salt
pepper

Tarragon and anchovy dressing
100ml of rapeseed oil
1 lemon, zested and juiced
1 bunch of tarragon, leaves picked and finely chopped
2 tomatoes, deseeded and finely diced
6 anchovy fillets, finely chopped
salt
pepper

Preheat the oven to 200°C/gas mark 6
2
To prepare the fennel, rinse the bulbs under some cold water, trim off the fronds and stems and put them to one side for a moment. Trim the base and slice the bulbs into thin wedges, roughly eight per bulb
3
Return to the stems, chopping everything up into a fine dice, and roughly chop the fronds. Place a saucepan over a medium heat and add a good glug of oil. Add the diced fennel stems and the garlic and stir until they’re soft and slightly translucent
4
Add the buckwheat, stir through for a minute or so then add the stock. Bring the boil, reduce the heat to a gentle simmer then cover the saucepan with a lid. Leave to cook for 15 minutes
Whilst the buckwheat is cooking, place a large, wide saucepan and place over a high heat, again adding a healthy splash of oil. Pop the fennel wedges in and quickly fry for about 2 minutes on each side, so that they catch a touch and begin to caramelise. Pour over the vermouth
6
Turn the heat right down, cover and leave for 10–15 minutes, until they become soft and golden
7
Now place the cod fillets on a baking tray, skin-side up. Lightly drizzle with some oil and season with salt and pepper. Place in the oven to roast for 10 minutes, depending on the thickness of your fillets. The aim is to slightly undercook, so that the fillets just begin to flake but still hold together
8
Once you’ve got everything cooking away, you can now quickly make the dressing by mixing together the oil, lemon (juice only), chopped anchovy, tarragon and tomato
9
When almost ready to serve, add the lemon zest and chopped fennel fronds to the buckwheat and check the seasoning
10
To serve, spoon a generous amount of buckwheat into the centre of each plate and arrange the fennel around the side. Crown it all by placing a cod fillet on top. Finish by drizzling over a generous amount of the dressing

Источник: https://www.greatbritishchefs.com/recipes/roast-cod-loin-with-fennel-and-buckwheat

Ingredients

1 1/2 ounces cognac
3/4 ounce orange liqueur (such as Cointreau)
3/4 ounce lemon juice, freshly squeezed
Garnish: orange twist
Garnish: sugar rim (optional)

Steps

Coat the rim of a coupe glass with sugar, if desired, and set aside.

Add the cognac, orange liqueur and lemon juice to a shaker with ice and shake until well-chilled.

Strain into the prepared glass.

Garnish with an orange twist.

Источник: https://www.liquor.com/recipes/sidecar/

Это одно из самых вкусных ризотто, что я делала! Просто фантастическое блюдо! Скалопсы просто обжарила в масле, даже не солила и не перчила. Очень вкусно, просто очень!

For the lemon risotto

1 onion finely chopped (лук-шаллот)
4 garlic cloves crushed
zest of 1-2 lemons (I like to use 2 lemons to make it very lemony, but use as much as you prefer)
500 g (approximately 2 cups) risotto rice
1 cup white wine
1½ liters (6 cups) chicken stock (У меня рыбный бульон, сварила из головы снапера)
1 tbsp Mascarpone (сливочный сыр)
½ cup Parmesan cheese grated
2 tbsp butter
2-3 tbsp lemon juice
salt and pepper to taste
chopped parsley, to serve

Instructions

add 2 tablespoons of olive oil to a large, deep pan and sauté the onion until soft and translucent. Add the garlic and lemon zest and cook for 30 seconds before adding the risotto rice.
Allow the rice to toast for a minute, stirring to coat in the oil, then pour in the wine. Stir to combine and allow the rice to simmer until reduced.
Reduce the heat and add the chicken stock, one ladle at a time, stirring to incorporate until the rice is creamy and cooked to your preference.
Stir in the Mascarpone, butter, Parmesan and lemon juice then season to taste.

Источник: https://simply-delicious-food.com/lemon-risotto-with-pan-roasted-chicken/#wprm-recipe-container-14428

Салат совершенно изумительный! Именно такой я бы сделала на День Благодарения, если бы мы его в этом году отмечали. Мне просто очень понравился!

Все, что потребуется, это листья салата - можно использовать любые.
А если хочется чего-то более пикантного, можно взять эндивий (цикорий).
Добавить лимонную корку - буквально одну горсть желтых квадратиков -
и пару чайных ложек каперсов.
Перед подачей на стол приправить оливковым маслом и солью.
И добавить несколько капель лимонного сока.

Идея и рецепт принадлежат английскому шеф-повару Тому Ханту.

Источник: https://sole-soledad.livejournal.com/244573.html?view=9060445#t9060445

Очень вкусный салат, просто очень! Я подумала, что его надо будет сделать на День Благодарения!

For the dressing

¼ cup olive oil
2-3 tbsp fresh lemon juice
½ garlic clove
3 tbsp grated Parmesan cheese
salt and pepper to taste

For the salad
250 g (½lb) lettuce leaves Use a variety of your favorite leaves
1 English cucumber
Я так же добавила редиску и семена чиа

Instructions
Using a microplane, finely grate garlic and Parmesan into a small bowl. Whisk in the olive oil, lemon juice, salt and pepper.
Halve a large English cucumber then scrape out the seeds with a teaspoon then slice.
Place lettuce into a large serving bowl and add the cucumber.
Pour over the dressing, toss and serve.
Nutrition
Calories: 156kcal | Carbohydrates: 7g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 63mg | Potassium: 254mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4706IU | Vitamin C: 16mg | Calcium: 65mg | Iron: 1mg

Источник: https://simply-delicious-food.com/easy-green-salad-with-lemon-parmesan-dressing/#wprm-recipe-container-21451

Очень вкусный салат! Я думала о том, чтобы повторить его на День Благодарения. На нас двоих взяла 2 анчоуса, раздавила их давилкой для пюре, выдавила зубчик чеснока, сок 1/3 лимона, посыпала тертым пармезаном и добавила его же к анчоусам, оливковое масло на глаз, смешала заправку и полила салат. Соль не добавляла, добавила белый перец.

1 clove garlic, minced
2 anchovies anchovy fillets, rinsed and patted dry
2 teaspoons fresh lemon juice
¼ cup extra virgin olive oil
1 head romaine lettuce
¼ pound Parmesan cheese
salt and pepper to taste



Separate romaine leaves. Cut crosswise into 1/2-inch-wide pieces, wash well, and spin dry.


With a vegetable peeler, shave 1/3 cup parmesan curls.


In a blender puree garlic and anchovies with lemon juice. With motor running add oil in a stream until dressing is emulsified. Season with salt and pepper.


In a bowl toss romaine with dressing, 1/4 cup parmesan curls, and salt and pepper to taste. Divide salad between 2 plates and sprinkle with remaining parmesan curls.

Источник: https://www.allrecipes.com/recipe/9197/romaine-with-garlic-lemon-anchovy-dressing/

Ингредиенты для рыбы (я брала 2 филе махи-махи):

1 ч л сухого чеснока или 2 зубчика, порубить.
1/2 ч л сладкой паприки
1/4 ч л порошка кумина ( зиры)
1 ч л соли
1/8 ч л чили перца
2 ст л оливкового масла
1 ст л лимонного сока
2 ст л порезанной петрушки или кинзы
350 гр филе трески, порезанных на кубики , размером от 2,5 см- 5,00 см
1/2 сладкий перец , порезанный на кубики , размером 2,3- 5,00 см

- смешать чеснок, паприку, кумин, соль, оливковое масло, лимонный сок, петрушку Поместить в пакете
с застежкой, добавить куски рыбы, хорошенько перемешать, оставить от 30 до 2.00 часов при
комнатной температуре или на ночь в холодильнике
- разогреть духовку до 450 f/ 230 c а режиме « гриль»

- нанизать кусочки рыбы на деревянные шпажки , между ними разместить кусочки сладкого перца,
поместить на решетку под « гриль», выпекать 5-9 минут, зависит от размера кусочков рыбы
и больше, все зависит от размера кусочков рыбы

Источник: https://apple-w.livejournal.com/223397.html

Салат нашла здесь: https://www.instagram.com/p/B-_v8VHpXUb/?igshid=jmpiny9ukgzw. Все делала на глаз. На двоих отварила булгур (1/2 чашки булгура и 1 чашка кипяченной воды). Добавила сок лимона, один порезанный кубиками помидор, cumin, pomegranate molasses, tomato paste, red pepper–garlic paste, olive oil, dry mint, свежую петрушку, salt and romaine salad. Она еще добавляла мелко порезанный лук и лимон, я не стала. Очень вкусно!