For the Love of Lemons

To all my food blog followers and lemon lovers, I have finally followed my dream and written and published my first humble cook book. This one in particular focuses on Lemons, but there will be many to follow, all concentrating on different flavours!

So if you are in need of stocking stuffers, lemon recipes and willing to support me you can now purchase my book on amazon – For the Love of Lemons

Would love to get comments and feedback and will happily answers any questions you might have on any of the recipes!

Of course the most popular recipe in this book will probably be my most followed blog post – the Lemon Caper Capellini Salad Obsession!

Wishing everyone a Happy Holiday Season 🙂 and thank you for being such a great audience ❤

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Lemongrass and Kaffir Lime Leaves

By now my followers might have just picked up on the fact that I love love anything with lemon or lime. Of course I love me some good ole Key Lime Pie but I love the presence of lemon or lime in any of my savory dishes.

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Some lovely salmon got a bath in a lovely infusion of lemongrass, kaffir lime leaves and some white wine.

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The simplicity and clean flavors of cooking fish like this is wonderful, the fish has this refreshing flavor and of course I get my lemon and lime dose for the day 🙂

After I finished poaching the salmon I gave it a quick slap in the pan to crisp up the skin and give it some nice color! Skin was supposed to be in the picture but I ate it before it made it there ❤

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Out came some of yesterday’s left over lemongrass thai infused rice as well as some leftover Ratatouille from the day before and there we have it, dinner is ready yet again!

For the love of lemons…….a fab carb free yummy salad!

After I posted the recipe for my imitation version of the”Lemon Caper Capellini Salad” one of my blog readers made a comment that they made my salad and used basil instead of parsley and zucchini noodles instead of pasta!

So tonight I am going for that same version but with an “Andy” twist “……

For this I used:

  • 4 zucchini’s
  • 12 cherry tomatoes cut into quarters
  • 1/8 cup of capers
  • juice from 4 lemons
  • 1/8 cup of olive oil
  • salt and pepper to taste ( love lots of black pepper)
  • dash of garlic powder
  • 4 kafir lime leaves
  • 1/2 cup chopped cilantro

Started by putting my zucchini’s through my handy dandy spiralizer.

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Then I proceeded to boil some water seasoned with salt, garlic powder and 4 kaffir lime leaves. The kaffir lime leaves infused some lovely thai lime flavor into the zucchini noodles. Don’t have any but happen to have a lemon or lime tree, use those leaves instead, they are very aromatic!

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I let the zucchini noodles boil for just 2 minutes, any longer and you will have zucchini mush, 1 minute will give you an all dente texture.

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As soon as I got them out I placed them in an ice bath to stop the cooking process.

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Whilst they cooled down, I squeezed the lemons, mixed the juice with the olive oil, salt and pepper and put that to the side.

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I quartered my cherry tomatoes, chopped up the cilantro and got my capers.

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Now all that’s left it to put this delicious lemony Zucchini healthy salad together.

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Add the tomatoes, cilantro, capers and top off with the lemon vinaigrette, give it a toss and kaboom, there we have it, if you love lemons, you will love love this guilt free salad!

Bon Apetite!