Use it up! Don't throw it in the bin!

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happierdaystocome wrote: »

yogurt, lemon and honey cake.

Potatoe and leek soup or Vichyssoise - Chilled Potato and Leek Soup

pasta bake, using squash and mozarella

is there recipes on here for both the cake and bake?

song_of_calliope

If your lemons are unwaxed you could make preserved lemons:
http://simplyrecipes.com/recipes/how_to_make_preserved_lemons/
There are lots of recipes online for using preserved lemons - these look gorgeous although the formatting makes them a little hard to follow:
http://www.seriouseats.com/recipes/2009/04/the-secret-ingredient-preserved-lemons-moroccan-recipes.html

happierdaystocome

Here is pasta bake recipe

http://www.recipes4all.co.uk/index.php?topic=328.0

The honey, yogurtand lemon cake is in one of my GHK cook books I'll find the book and post the recipe to th thread

happierdaystocome

6oz plain flour
11/2 tsp baking powder
6oz of butter/marg
6oz caster sugar ( have used granulated and its make no diffrence)
3 eggs (beaten)
4 tbsp natural yogurt
1 lemon (juice and Zest)
2tsp of honey

For Toping
1 lemon (juice and zest)
2oz (50g) caster sugar


1-2 tbsp icing sugar


pre heat oven to 180c/gasmark 4

1.cream butter, sugar, lemonjuice and zest together
2. gradually ad the beaten egg a little at a time, so as not to curdle the mixture.
3.sift in the flour and baking powder into the bowl, followed by yogurt and honey and fold it together with a metal spoon
4. place mixture in 8" round tin and put in the oven (ive used a loaf tin and had no problems) for about an hour.

Make toping when cake is still warm by mixing the zest and juice of the lemon in a small saucepan with 20z caster sugar until sugar melts. sprinkle syrup overthe top of the cake and dust with icing sugar.

this is a really nice moist cake and can last upto 2 week in air tight container but it never lat more than a few days here:o

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you little angel :A thank you so much

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happierdaystocome wrote: »

this is a really nice moist cake and can last upto 2 week in air tight container but it never lat more than a few days here:o

Cakes don't last long in our house either!

pavlovs_dog

I think you can slice and freeze lemons

marmiterulesok

pavlovs_dog wrote: »

I think you can slice and freeze lemons

I have also kept unused lemon zest in the freezer until required.

Even if the lemons look past it,they'll still have a lot of juice to make lemon curd.(You can also freeze lemon curd-it won't affect the taste).

sexykellylovespink

lemon curd cheesecake

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happierdaystocome wrote: »

yogurt, lemon and honey cake.

Potatoe and leek soup or Vichyssoise - Chilled Potato and Leek Soup

pasta bake, using squash and mozarella

Thank you, made both the bake and the cake