Nifty trick for squeezing lemons to get all the juice out.
Trick for Squeezing Lemons – Martha Stewart Food.
Admittedly, I haven’t tried it, and it seems like something that could quickly get messy unless you’re doing it as pictured or over a larger bowl.
But it could be practical for when the recipe calls for the unspecified “juice of x lemons” instead of tablespoons or milliliters. I’d probably do it over a sieve to catch the stones, though.
When life gives you lemons, you go hunting for a tasty lemon cake recipe. Sometimes it works for you, sometimes it may work for someone else – which is why I’m sharing.
This cake is one of the more highly rated recipes over at BBC GoodFood. I have had it bookmarked for ages as something to try when I have lemons and leftover energy.
It’s a fairly easy and quick cake to make. I served with creme fraîche, because I had some in the refrigerator.
I followed the recipe exactly, and I can’t put my fingers on why I didn’t like it when so many others did.
The cake itself – there is no fault with it. It rose beautifully, smelled like lemons and looks very good. After the lemon drizzle went on, and I had my first taste, it also tasted intensely of lemons. The texture of it and the extreme taste of lemons was not what I wanted at that moment, and though I ate it, I did not go back for seconds. (Which is probably for the best, at any rate.)
Maybe if I’d done a cream cheese frosting…
I guess it was just not meant to be.
Or, lemon mousse in English, of which there seems to be oodles of recipes on the internet.
I think the first time I really made this dessert, was back in home ec. in seventh grade. I remember it, because the other dish my group had to prepare, boiled fish of some sort, ended up being inedible, and so it was really pure luck that the lemon mousse turned out splendidly.
This time around, many things seemed to go wrong, and it did not turn out perfectly in consistency – the mousse refused to set properly. But as it tasted absolutely delicious, and tart, I’m still sharing
Continue reading “Norwegian cooking: Sitronfromasj”