misscousinitt's MF Diary

abouttimetoo

misscousinitt wrote: »

One more step forward on the preserved lemon front. Was walking back to the car yesterday past our disgracefully small market (such a shame) and I saw lemons! 5 for 50p - so bought 20!

MCI

Hi MCI, do you like lemon posset? One of my faves, happy to share the recipe if you want and have any spare lemons?

Hope your sleep improves soon, nothing worse and mine normally gets affected when I have too much on mind and looking at your diary that certainly fits the bill here

Regards
ATT

misscousinitt

abouttimetoo wrote: »

Hi MCI, do you like lemon posset? One of my faves, happy to share the recipe if you want and have any spare lemons?

Hope your sleep improves soon, nothing worse and mine normally gets affected when I have too much on mind and looking at your diary that certainly fits the bill here

Regards
ATT

Hi ATT

Lemon Posset? Is that the one with lemon juice, double cream and sugar that magically thickens? or am I thinking of something else?

Anything lemon is great.

Sleeping is sporadically good at the moment, but trying to get something done each day so my list is less worrying as deadlines approach.

Not too bad sleep last night - yawning less at work this morning :rotfl:

MCI

misscousinitt

Prescription fetched last night and tablets got this lunchtime - only 3 days without tablets:eek: (own fault for not putting it in to the docs sooner).

Soup made last night - just tucking into a portion now.

!kea tonight as they will have the boxes I want in stock today.

Tonight's tea is salmon with flavoured butter, broccolli and rice.

Hope everyone's Tuesday is going well.

MCI

edinburgher

I forget - have I already asked for your preserved lemon recipe?

I have been reading up and they sound like a good item to have squirreled away

misscousinitt

edinburgher wrote: »

I forget - have I already asked for your preserved lemon recipe?

I have been reading up and they sound like a good item to have squirreled away

I don't think you have asked...:)

They are a brilliant ingredient.

I have mixed two different receipes together to get mine which is:

• 7 oz salt (sea salt preferrably - but when I am running low I use some table salt)
• 2 kg lemons (about 20 lemons)
• lemon juice - out of a bottle or freshly squeezed (I used bottled - its easier and not very expensive) 2 bottles for this quantity
• water just off the boil

Soak your lemons overnight (whole) in cold water. Trim the top and tail. Cut into quarters lengthways, BUT leave about 1/2 inch at the bottom so they stay together. Stuff sea salt into each lemon, close them up and pack into 2 x 2L kilner jars. Tip 2 small bottles of lemon juice into a large jug, add remaining salt and top up to 2 pints with hot water; stir to dissolve. Add to your jars. The liquid must cover the lemons, so if you are short, top up with more lemon juice or hot water. Leave for at least 3 weeks in a dark place before using.
NB: If using a mixture of sea salt and table salt, use the sea salt for stuffing the lemons and table salt for the brine.

There you go - clear as mud :rotfl:.

MCI

misscousinitt

!kea lied! Small boxes not in stock - got my 2 medium boxes though.

'Parcel' collected from the post office - was DHs certificates from his exams.

More soup for lunch today.

DH has got his new car, yay! can't wait to see it this evening. Will be great to have him mobile again and not getting soaked on his bike every time it rains.

Tonight's tea is sweet chilli sausages with mash, gravy and veggies.

Happy middle of the week everyone!

MCI

edinburgher

We've passed the hump MCI

Thank you very much for the recipe, I think I understand. Basically the lemons remain whole, but if you looked at them from above, they would have a cross cut down into them going almost all the way?

How big a kilner jar do you use? Isn't 2kg of lemon 10+ lemons?!

Finally, I take it they don't need refridgerated?

Your tea sounds yummy, have a good evening.

misscousinitt

edinburgher wrote: »

We've passed the hump MCI

Thank you very much for the recipe, I think I understand. Basically the lemons remain whole, but if you looked at them from above, they would have a cross cut down into them going almost all the way?

How big a kilner jar do you use? Isn't 2kg of lemon 10+ lemons?!

Finally, I take it they don't need refridgerated?

Your tea sounds yummy, have a good evening.

You got it with how the lemons are cut!

I made a half quantity for me and that filled a 2L kilner jar with 10 lemons.

I got a bit mixed up on the lemon juice quantity - I used one bottle in my 2L jar, so if you were to make the whole quantity, you may need two. (Sorry about that:o). Have adjusted the recipe above - must have been having a blonde moment!

No, they don't need to be refridgerated - they last for ages too in the cupboard. the recipe says 6 months shelf life, but I had some for 2 years and they were fine - if anything can live in that much salt, they deserve to :rotfl:.

Tea was yummy - love different sausages for a meal with mash.

MCI

Alchemilla

Golly youre up early.

misscousinitt

Couldn't sleep - decided to have a bit of a catch up on the diaries.

MCI