Peach & Mascarpone Parfaits:  Pour 2 TBS of Italian dessert wine and a few spoons of sugar over 450g (2 cups) chopped or sliced fresh peaches.  Whip 120ml (1/2 cup) heavy cream until stiff peaks form. Fold in 240g (1 cup) mascarpone cheese and 45g sugar (1/4 cup).  Starting with the peaches, layer the peaches with the mascarpone mixture in four glasses and top with crumbled amaretti cookies or gingersnaps.

Pre-heat the oven to 180*C/350*C. Lightly grease and flour a deep 9 inch cake tin and set aside.
Beat together the oil, 1 cup of sugar, salt and molasses with an electric mixer. Beat in the egg, mixing it in well.

Sift together the flour, spices, and baking soda. Remove 2 TBS of the mixture and dredge the berries in this.

Add the remaining flour to the beaten mixture, alternately with the buttermilk, beating well after each addition. Fold in the blueberries and remaining flour.

Spread in the prepared pan. Smooth the top and sprinkle the Demerara sugar evenly over top.
Bake for approximately 50 to 60 minutes, or until well risen and the top springs back when gently touched with your fingertips. a toothpick inserted in the centre should come out fairly clean.

Set on a rack to cool. Cut into wedges to serve, either warm with butter of with some whipped cream on top. OR…you can do like I do, and split the slices in half and dollop some lovely lemon curd in the middle and then put them back together.

*Raspberry Lemon Bars*
Makes 15 squares
Printable Recipe

These delicious squares combine a buttery shortbread crust and a tangy lemon curd topping, all sandwiched together with sweet and fruity strawberry jam. A batch of these baked in mid-winter is a sweet and satisfying reminder of warm summer days.

2 cups plus 3 TBS plain flour
1/3 cup icing sugar, plus extra for dusting
¼ tsp salt
8 ounces chilled butter, cut into small pieces
1 ¼ cups caster sugar
½ tsp baking powder
3 large eggs
1/3 cup fresh lemon juice
2 tsp grated lemon zest (I use un-waxed lemons,
if you aren’t using these wash your lemons
well in warm soapy water)
¾ cup good quality strawberry preserves (you can also use raspberry)

Pre-heat the oven to 180*C/350*F. Grease and flour an 11 X 7 inch baking pan. I then line it with greaseproof paper lengthwise, leaving a one inch overhang either end so that I can lift the squares out after baking for ease in cutting into squares.

Stir together 2 cups of the flour, 1/3 cups of the icing sugar and salt. Rub in the cold butter until the mixture resembles coarse crumbs. Press into the prepared baking pan evenly and bake for about 16 minutes until just firm.

Stir together the sugar, 3 TBS flour, and baking powder in a bowl. Stir in the eggs, lemon zest and lemon juice, mixing well.

Remove the pan from the oven and spread with the strawberry jam evenly. Pour the lemon mixture over top and return the pan to the oven. Bake for another 25 to 30 minutes until set. Remove from the oven. Let cool in the pan before removing and cutting into squares. Lightly dust with more icing sugar before serving.


 

Lemon Blueberry Drop Scones*
Makes 12 to 14
Printable Recipe

Deliciously moist, flavored with lemon and stogged full of lucious blueberries!

2 cups flour
1/3 cup sugar
2 tsp baking powder
1 tsp grated lemon zest
1/2 tsp baking soda
1/4 tsp salt
1 cup (8 ounces) lemon yoghurt
1 large egg
1/4 cup butter melted
1 cup of fresh or frozen blueberries

Glaze:
1/2 cup icing sugar, sifted
1 TBS fresh lemon juice
1/2 tsp grated lemon zest

Preheat the oven to 400*C/200*F/ Gas mark 7.  Line a large baking sheet with parchment paper.  Set aside.

Whisk together the flour, sugar, baking powder, lemon zest, baking soda and salt in a large bowl.  Beat together the yoghurt, egg and butter.  Add all at once to the dry ingredients.  Stir to moisten evenly without over mixing.  Fold in the berries.

Drop by heaped tablespoonfuls onto the prepared baking sheet, leaving 2 inches of space in between each.  Bake in the preheated oven for 15 to 18 minutes, until lightly browned and well risen.  Remove from the oven.

Whisk together the glaze ingredients until smooth.  Drizzle over top of the warm scones.  Serve warm.
 

instructions:

How to cook Lemon & Oregano Pork Chops

1. To make the lemon mayonnaise, mix together all the ingredients with a fork or small whisk until well incorporated and seasoning to taste with a good grinding of black pepper. Set aside and keep cool.
2. Take a shallow plate and on it mix together the bread crumbs, lemon zest and oregano. Set it aside.
3. Squeeze the lemon juice iinto another shallow plate and set it aside.
4. Place the pork chops into a plastic bag, one at a time, and beat it with the length of your rolling pin on each side until they are half as thick as they started out. Season each one generously with some salt and pepper on each side. Working with one at a time, dip them first in the lemon juice and then into the bread crumb mixture until they are well coated.
5. Heat the oil in a large frying pan over high heat and cook the pork for about 3 minutes on each side, until the crumbs are crisp and nicely browned and the pork is just cooked through.
6. Serve each on a heated plate with some lemon mayonnaise. Boiled new potatoes and a simple steamed vegetable such as green beans or carrots go very well with these

*Chinese Lemon Chicken*
Serves 4
Printable Recipe

This has always been my favourite kind of chicken.  I just love the tanginess of the lemon sauce.

2 pounds skinless chicken breasts, sliced
1 cup cornstarch (150g)
1/2 teaspoon white pepper
3 cups peanut or vegetable oil
Lemon slices (optional)
White sesame seeds (optional)
Marinade:
3 tablespoons dark soy sauce
1/2 teaspoon sesame oil
Sauce:
2 cloves garlic, minced
1 1/2-inch piece of ginger, minced
3 tablespoons lemon juice
2 teaspoons lemon zest
1/4 cup chicken stock (60ml)
1/4 cup sugar (45g)
1 teaspoon cornstarch dissolved in 1/4 cup (60ml) water 

Whisk together the soy sauce and sesame oil for the marinade.  Coat the chicken with the marinade, cover and then place in the refrigerator to marinate for at least half an hour.

Combine the cornstarch and white pepper in a shallow bowl. Remove the chicken from the marinade, allowing any excess to drip off.  Roll the chicken pieces in the cornstatch mixture, shaking off any excess before frying.

Heat the three cups of oil in a large pan, until just smoking, then add the first batch of chicken pieces and deep-fry until cooked through.  This will take about 4 to 5 minutes. Remove chicken with a slotted spoon to drain on paper towels.  Repeat with the rest of the chicken. 

Turn off the pan with the oil in it, removing 1 tablespoon of the oil into a medium-sized pot and heat over medium-high. (You can save the used oil for later use by allowing it to cool, then straining into an aluminum can or other container.)

Add the garlic and ginger to the 1 tablespoon of the oil,  and cook briefly until fragrant, about 30 seconds. Add the lemon juice, lemon zest, chicken stock, and sugar. Stir until the sugar is dissolved and simmer until the liquid is reduced by half. Stir in the cornstarch mixture and cook to thicken.

Remove the sauce from the heat.  Add the fried chicken pieces and toss them in the sauce. Garnish with lemon slices and white sesame seeds, if desired. Serve with white rice and maybe some steamed broccoli or snow peas on the side.