There's chilli, mint and lemon from the garden out back and a good handful or two of rocket (arugula) that I had laying around from a shoot that was just begging to be eaten before it wilted any further
That’s where this lemon and raspberry yoghurt loaf comes in. With all this freshness popping up around the place, it makes sense to begin baking with lighter, brighter flavours – like the undeniably delicious combo of lemon and raspberry
For the icing combine the icing sugar and lemon juice in a bowl. This loaf never fails. I make this loaf and once cool, slice into thick pieces, wrap in glad wrap and freeze
Stir in the lemon rind and creme fraiche. Grease and line the base and sides of a large (25cm x 10cm) loaf tin. The paper should come above the sides of the loaf tin by about 2. Lemon syrup Squeeze the juice from 3 lemons and measure
As you can see from above, this is not a recipe that skimps on zucchini. If you’re looking for a fritter recipe that can ‘hide’ the zucchini from your kids and other reluctant vegetable eaters, this is not the one for you
½ c lemon juice. ½ c lemon juice. 1 Tblspn lemon rind. 1x Sweet pastry. 5 eggs. ¾ c sugar. 300ml cream. Grease a 24cm pie tin, lining the base with baking paper
Zucchinis are not only versatile and delicious, they also have a magical properties. We devoured my zucchini frittata three times last week (with slight variations on each occasion to ensure there were no complaints from the sous chef)
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