Iced lemon tea with herb & flower ice cubes

This delicious lemon tea served chilled, with herb and flower ice cubes, is great to revitalise your guests' palates between tidbits. 

Preparation Time

15 minutes

Makes

2 litres

Ingredients

• 1/3 cup fresh mint leaves
• 2 tbs chopped fresh lemon thyme leaves
• 1/4 cup mixed edible hand-picked organic flower petals (such as rose, violet, nasturtium or borage)
• 6 lemon-scented black tea bags
• 100g (1/2 cup) caster sugar
• 2L (8 cups) boiling water
• 60ml (1/4 cup) fresh lemon juice
• 1/2 lemon, thinly sliced

 

Method

1. Divide the mint, lemon thyme and flower petals among two 18-hole ice cube trays. Fill with cold water and place in the freezer for 4 hours or until frozen.
2. Meanwhile, place the tea bags and sugar in a 3L (12-cup) capacity heatproof jug or bowl. Pour over the water and stir. Set aside for 10 minutes to infuse. Remove the tea bags and discard. Add the lemon juice and lemon slices to the jug or bowl and stir to combine. Cover and place in the fridge for 4 hours to chill.
3. Pour the tea mixture into a serving jug or punchbowl and add the ice cubes to serve.

 

Notes

• If edible flower petals are unavailable, omit the mint and lemon thyme and add 1-2 fresh or frozen raspberries to each of the holes in the ice cube trays instead.
• Time plan tip: Prepare this recipe to the end of step 2 up to 2 days ahead. Continue from step 3 just before serving.
• Allow 4 hours freezing and 10 minutes standing time.

Lemon meringue pie

Traditional lemon meringue pie is a classic crowd pleaser. 

Preparation Time

20 minutes

Cooking Time

60 minutes

Ingredients (serves 8)

• 225g (1 1/2 cups) plain flour
• 55g (1/2 cup) almond meal
• 60g (1/3 cup) icing sugar mixture
• 125g chilled butter, chopped
• 1 egg yolk

• Lemon filling

• 5 eggs, lightly whisked
• 300ml thin cream
• 155g (3/4 cup) caster sugar
• 1 tbs finely grated lemon rind
• 125ml (1/2 cup) fresh lemon juice

• Meringue

• 3 egg whites
• 100g (1/2 cup) caster sugar

 

Method

1. To make the lemon filling, whisk together the egg, cream, sugar, lemon rind and juice in a bowl until combined. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
2. Meanwhile, place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and process until dough just starts to come together.
3. Turn the dough onto a lightly floured surface and knead until just smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.
4. Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a round 5cm-deep, 18cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.
5. Cover the pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove the paper and pastry weights, rice or dried beans. Bake for 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.
6. Strain the lemon mixture through a fine sieve into a jug. Pour into the pastry case. Bake in oven for 30 minutes or until just set. Remove from oven and set aside for 15 mins to cool. Place in fridge for 1 hour to chill. Increase oven temperature to 180°C.
7. To make the meringue, use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until thick and glossy. Spoon the meringue mixture over the tart and spread to the edge of the pastry. Use the back of a spoon to lightly touch the meringue to create peaks. Bake in oven for 8-10 minutes or until golden. Set aside for 15 minutes to cool. Cut into wedges to serve.

 

Notes

Prep: 20 mins (+ 1 hour infusing, 1 hour resting, 30 mins cooling & 1 hour chilling time)

Rhubarb and berry mascarpone trifle

Busy all week, but love getting into the kitchen at weekends for a bit of cooking therapy? Try your hand at this gutsy flavoured, Mediterranean-inspired dessert. 

Preparation Time

30 minutes

Cooking Time

40 minutes

Ingredients (serves 4)

• 2 bunches rhubarb, trimmed, cut into 4cm lengths
• 250g fresh or frozen blueberries
• 110g (1/2 cup) caster sugar
• 2 oranges, juiced, 1 zested
• 10 wide sponge fingers (savoiardi), halved widthwise
• 1 lemon, juiced
• 8 ginger nut biscuits, crushed

• Custard

• 300ml pouring cream
• 6 egg yolks
• 2 tbs caster sugar
• 1 tsp vanilla paste or extract

• Mascarpone mixture

• 3 egg yolks
• 110g (1/2 cup) caster sugar
• 750g (3 cups) mascarpone
• 300ml pouring cream
• 2 oranges, zested

 

Method

1. Preheat oven to 200C. Place rhubarb and blueberries in a ceramic or glass baking dish, scatter over sugar and drizzle with half the orange juice. Cover with foil and bake for 30 minutes or until rhubarb is soft. Set aside to cool.
2. Meanwhile, to make custard, place cream in a saucepan and bring almost to the boil. Whisk egg yolks, sugar and vanilla in a bowl until combined. Gradually pour hot cream into egg yolk mixture, whisking until incorporated. Return the mixture to the pan over low heat and stir continuously with a wooden spoon until thick enough to coat the back of the spoon. Do not boil. Transfer custard to a bowl and place in the freezer to cool quickly.
3. To make mascarpone mixture, using an electric mixer, whisk egg yolks and sugar until tripled in volume. Add mascarpone, cream and orange zest, and whisk mixture to almost stiff peaks.
4. To assemble trifle, place sponge fingers in the base of a 4L (16-cup) bowl and drizzle with the lemon juice and remaining orange juice. Pour the cooled custard over. Top with half the mascarpone mixture and scatter with three-quarters of the crushed biscuits. Using a slotted spoon, carefully remove rhubarb mixture from the baking dish (reserving the fruit juices) and place over biscuits, then top with the remaining mascarpone mixture.
5. Place the reserved juices in a small saucepan and simmer over medium heat for 5 minutes or until thick and syrupy. Transfer syrup to a small cup. Refrigerate, along with the trifle, for 2 hours or overnight to cool completely.
6. To serve, drizzle a little syrup over the trifle and scatter with orange zest and remaining crushed biscuits.

Madras fish with turmeric & vegetable rice

Preparation Time

5 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 500ml (2 cups) water
• 240g (2 cups) express long-grain 6-minute cooking rice (Sunrice brand)
• 1/4 tsp ground turmeric
• 270g (about 2 cups) frozen vegetable combos, Mediterranean (McCain brand)
• Salt & freshly ground black pepper
• 1 1/2 tbs Madras curry paste (Patak's brand)
• 2 tsp fresh lemon juice
• 4 (about 150g each) firm white fish fillets (like silver warehou or ling)
• 1 tbs olive oil
• 1 lemon, cut into wedges, to serve

 

Method

1. Cover and bring the water to the boil in a medium saucepan over medium-high heat. Add rice and turmeric, and stir to combine. Cover and return to the boil. Reduce heat to medium and cook, partially covered, without stirring, for 2 minutes. Stir in vegetables and simmer, covered, for a further 4-5 minutes or until rice and vegetables are tender. Remove the lid and use a fork to fluff the grains of rice. Taste and season with salt and pepper.
2. Meanwhile, combine the curry paste and lemon juice in a small bowl. Brush the mixture over both sides of the fish fillets. Heat the oil in a large non-stick frying pan over medium heat. Cook the fish fillets for 1-2 minutes each side or until the flesh flakes with a fork.
3. Spoon the turmeric & vegetable rice evenly among serving plates. Serve immediately with the fish and lemon wedges.

Russian iced tea

Here's a tea-licious way to wind down, sip back and take it easy! 

Ingredients (serves 4)

• 3 lady grey tea bags
• 1 cinnamon stick
• 4cm piece fresh ginger, sliced
• 2 whole cloves
• 4 cups boiling water
• 2 tablespoons caster sugar
• 1 tablespoon lemon juice
• Lemon slices and ice cubes, to serve

 

Method

1. Place tea bags, cinnamon, ginger and cloves in a heatproof jug. Add boiling water. Stand for 5 minutes. Remove tea bags. Cool.
2. Strain into a jug. Stir in sugar and lemon juice until sugar has dissolved. Place ice cubes in 4 glasses. Top with tea mixture. Serve with lemon slices.

Classic Greek salad

Write a classic - shopping list - and enjoy this 'timeless' Greek salad. 

Ingredients (serves 4)

• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons lemon juice
• 1 garlic clove, crushed
• 2 tablespoons chopped fresh oregano leaves
• 250g cherry tomatoes, halved
• 1 large Lebanese cucumber, quartered lengthways, chopped
• 1 small red onion, chopped
• 1 small red capsicum, chopped
• 1/2 cup kalamata olives
• 100g Greek feta cheese

 

Method

1. Place oil, lemon juice, garlic and oregano in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
2. Combine tomato, cucumber, onion, capsicum and olives in a large bowl. Top with feta. Drizzle with oil mixture. Serve.

 

Notes

Serve with: Grilled sausages, kebabs or lamb chops or cutlets.
Tip: If fresh oregano is unavailable, use 1 1/2 teaspoons dried oregano instead.
Greek feta cheese has a slightly firm, crumbly texture, unlike Danish feta, which is soft and creamy. Traditionally served as a whole piece on top of Greek salad, you could also cut feta into cubes and toss through the salad.

Berry cordial

The kids will love this home-made berry cordial! 

Makes

3 cups

Ingredients

• 500g frozen mixed berries, thawed
• 2 teaspoons tartaric acid (see note)
• 1/2 cup lemon juice
• 1 1/2 cups caster sugar
• 1 cup boiling water

 

Method

1. Place berries, tartaric acid, lemon juice and sugar in a heatproof bowl. Add boiling water. Stir until sugar has dissolved. Strain through a sieve, pressing with the back of a spoon, into a large, heatproof jug. Pour into hot, sterilised bottles and seal. Refrigerate until chilled.
2. To serve: Use 1/3 cup cordial to 2/3 cup chilled sparkling mineral water or iced water. Serve with frozen raspberries.

 

Notes

Tartaric acid is a plant-derived preservative that prevents sugar crystallising and enhances flavour.

Berry passion cheesecake

Chilled cheesecake is a crowd-pleaser, and our no-bake version studded with seasonal fruit is a lite choice for the new year. 

Preparation Time

30 - 420 minutes

Ingredients (serves 10)

• Light olive oil spray
• 250g pkt plain sweet biscuits
• 125g unsalted butter, melted
• 60ml (1/4 cup) boiling water
• 3 tsp gelatine powder
• 2 x 250g pkts light cream cheese, at room temperature
• 100g (1/2 cup) caster sugar
• 300ml ctn light thickened cream
• 1 tbs fresh lemon juice
• 300g fresh or frozen raspberries
• 2 passionfruit, halved
• 55g (1/4 cup) caster sugar, extra
• 1 tbs cornflour
• 60ml (1/4 cup) water

 

Method

1. Release the base from a 20cm (base measurement) springform pan. Invert. Spray with oil. Line the base and side with non-stick baking paper, allowing the edge to overhang.
2. Process biscuits in a food processor until finely crushed. Add butter and process to combine. Transfer to prepared pan. Use the back of a spoon to spread and press biscuit mixture firmly over the base and side of the pan. Cover with plastic wrap. Place in the fridge for 30 minutes to chill.
3. Place the boiling water in a heatproof bowl. Sprinkle with gelatine and use a fork to stir until the gelatine dissolves. Set aside for 10 minutes to cool.
4. Meanwhile, use an electric beater to beat the cream cheese and sugar in a bowl until smooth. Add the cream and beat until well combined.
5. Add the gelatine mixture, lemon juice and half the raspberries to the cream cheese mixture. Fold to combine. Pour into the prepared pan and smooth the surface. Cover and place in the fridge for 4 hours or overnight to chill.
6. Process the remaining raspberries in a food processor until smooth. Press through a fine sieve into a small saucepan. Stir in the passionfruit pulp and extra sugar. Combine the cornflour and water in a small bowl. Add to the pan. Stir over medium heat for 2-3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature. Spread evenly over the top of the cheesecake. Place in the fridge for 1-2 hours or until set.

Pineapple with mint sugar

Ingredients (serves 4)

• 1 1/2 tablespoons caster sugar
• 1/4 cup fresh mint leaves, finely chopped
• 1/2 pineapple, peeled, halved lengthways, thinly sliced
• 1/2 lemon, juiced
• 2 x 100g tubs passionfruit frozen yoghurt

 

Method

1. Combine sugar and mint in a small bowl.
2. Arrange pineapple on a platter. Drizzle with 2 tablespoons lemon juice. Sprinkle with mint sugar.
3. Serve with scoops of frozen yoghurt.

Moroccan lamb with bean puree

Ingredients (serves 4)

• 47g jar Moroccan seasoning
• 2 tablespoons plain flour
• 12 to 16 lamb cutlets, trimmed
• 500g baby trussed tomatoes
• 1/4 cup olive oil
• 2 x 400g cans butter beans, rinsed and drained
• grated rind and juice of 2 small lemons

 

Method

1. Preheat oven to 200°C. Combine Moroccan seasoning and flour in a plastic bag. Add cutlets, one at a time, and shake until well-coated. Place cutlets into a large baking dish.
2. Place dish onto the oven's top shelf and bake for 8 minutes.
3. Place tomatoes onto a lined baking tray. Drizzle with 1 tablespoon olive oil. Place under cutlets in oven. Bake for 15 to 20 minutes.
4. Pulse beans, lemon rind and juice, and remaining oil in a food processor until smooth. Serve with cutlets and tomatoes.

Chickpea burgers with raita

Topped with a refreshingly tangy sauce, these low-fat vegetarian burgers are perfect for a casual summer dinner that won’t break the bank. 

Preparation Time

15 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 250g (1 cup) low-fat natural yoghurt
• 1 small Lebanese cucumber, halved, seeded, finely chopped
• 1 tbs fresh lemon juice
• Olive oil spray
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 2 tsp curry powder
• 1 zucchini, ends trimmed, coarsely grated
• 400g can no-added-salt chickpeas, rinsed, drained
• 110g mixed-grain dried (packaged) breadcrumbs
• 1 egg, lightly whisked
• 1 tbs chopped fresh coriander
• Plain flour, to dust
• 2 wholegrain bread rolls, split, toasted (see note)
• Baby spinach leaves, to serve

 

Method

1. Combine the yoghurt, cucumber and lemon juice in a bowl. Cover the raita and place in the fridge to chill.
2. Heat a frying pan over medium-low heat. Spray with oil. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute. Add the curry powder and cook, stirring, for 1-2 minutes or until aromatic. Add the zucchini and cook for 2 minutes or until soft.
3. Process the chickpeas in a food processor until they resemble coarse breadcrumbs. Transfer to a bowl. Add the onion mixture, breadcrumbs, egg and coriander. Mix until well combined. Dust your hands with flour. Shape the mixture into 4 patties.
4. Heat a large frying pan over medium-high heat. Lightly spray with oil. Cook the patties for 3-4 minutes each side or until golden.
5. Divide bread among serving plates. Top with spinach, patties and raita.

 

Notes

Wholegrain bread rolls are only available when baked in store.

Fruit tea

 

Ingredients (serves 4)

• 2 cups lemonade
• 2 peach and mango tea bags
• 2 cups boiling water
• 2 cups pineapple juice, chilled
• 1 cup orange juice, chilled
• 125g strawberries, hulled, finely diced

 

Method

1. Pour lemonade into a jug. Cover and freeze for 2 to 3 hours or until semi-frozen.
2. Place tea bags in a heatproof jug. Pour over boiling water. Brew for 5 minutes. Discard tea bags. Allow tea to cool.
3. Pour tea into a large jug. Add pineapple juice, orange juice, semi-frozen lemonade and strawberries. Serve.

 

Notes

• For mango fruit tea, replace the pineapple juice with mango nectar and the strawberries with dried mango.

Lemon semifreddo

Ingredients (serves 8)

• Oil, to brush
• 4 savoiardi sponge-finger biscuits
• 80ml (1/3 cup) Vin Santo or dry marsala*
• 4 eggs, separated
• 2 lemons, rind grated
• 110g (1/2 cup) caster sugar
• 500ml (2 cups) thickened cream, whipped

•  Candied lemons

• 2 lemons, sliced
• 110g (1/2 cup) caster sugar

 

Method

1. Lightly brush a 24 x 10cm terrine with oil and line with plastic wrap.
2. Roughly break up the sponge fingers and place in a bowl with the Vin Santo. Beat egg yolks, lemon rind and sugar until pale. In a separate bowl, beat the eggwhites until soft peaks form. Fold together sponge fingers, egg yolk mixture, eggwhites and cream, then pour into prepared terrine. Freeze overnight.
3. To make the candied lemons, place lemon slices in a saucepan and cover with cold water. Bring to the boil, cook for 1 minute then drain. Discard the water and set the lemons aside.
4. Place the sugar and 425ml cold water in the saucepan. Stir over low heat until the sugar dissolves, then add the lemon slices and simmer for about 30 minutes (the lemons should be translucent and the liquid well-reduced). Drain the lemons on a rack over a tray until cool.
5. Allow the terrine to soften in the refrigerator for 1/2 hour. To serve, slice the semifreddo and serve with the candied lemons and cream, if desired.

 

Notes

• Begin this recipe the day before.
• * Vin Santo is Italian wine and is available either sweet or dry. If unavailable, use a good-quality dry marsala such as Pellegrino.

Chilled lemon puddings

Ingredients (serves 6)

• 100g savoiardi (sponge fingers), broken
• 1/3 cup (80ml) limoncello*
• 4 eggs, separated
• 3/4 cup (165g) caster sugar
• Grated zest of 3 lemons, plus extra to garnish
• 250g mascarpone
• 150g blueberries
• 125g strawberries, chopped

 

Method

1. Place savoiardi in a bowl and sprinkle with limoncello. Set aside.
2. Using electric beaters, beat yolks with 1/2 cup (110g) caster sugar until pale. Add zest and mascarpone. Beat to combine.
3. In a separate bowl, whisk eggwhites until firm. Using a large metal spoon, combine a spoonful of the eggwhite with yolk mixture to loosen, then gently fold in remaining eggwhite and savoiardi. Divide among serving cups. Chill for 1-2 hours.
4. Meanwhile, combine berries with remaining 1/4 cup (55g) sugar. Set aside while puddings chill. Serve puddings topped with berries and extra zest.

 

Notes

• * From selected liquor shops.

Baked lemon cheesecake

Fresh lemons 'rind' off this dessert beautifully! 

Ingredients (serves 12)

• 250g plain sweet biscuits
• 150g butter, melted
• 500g cream cheese, softened
• 3/4 cup caster sugar
• 3 teaspoons finely grated lemon rind
• 3 eggs
• 1/4 cup lemon juice
• Icing sugar mixture and double cream, to serve

 

Method

1. Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 20cm round springform pan. Process biscuits until finely chopped. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate for 15 minutes.
2. Meanwhile, beat cream cheese, sugar and lemon rind together until smooth. Add eggs, 1 at a time, beating until combined. Add lemon juice. Beat for 1 minute. Pour mixture into prepared pan.
3. Bake for 50 minutes to 1 hour or until filling is just set (mixture may wobble slightly in centre, but will firm on standing). Cool in oven with door slightly ajar. Refrigerate for 4 hours or until cold. Dust with icing sugar and serve with cream.

Lemon-Slime Punch

INGREDIENTS

 

3/4     cup lemon juice

1       (46-oz.) can (about 6 cups) pineapple juice, chilled

1        pint (2 cups) lime sherbet, softened

2       (20-oz.) bottles (about 4 cups) lemon-lime flavored carbonated beverage, chilled

 

DIRECTIONS

 

1 In punch bowl, combine lemon juice, pineapple juice and sherbet; stir until sherbet is dissolved. 2 Just before serving, pour carbonated beverage slowly into pineapple juice mixture.