-

9 beautiful ways to cook with lemon









Sardinians have the third highest life expectancy in the world, at 82.8 years. Along with lots of pasta, tomatoes and fish, Sardinians eat a lot of citrus fruit.
In fact, the average Italian eats 10kg more oranges than us Brits, every year. In episode four, Jamie took to the Sardinian waters to grill beautifully fresh fish with local lemons.
Many chefs refer to lemons as a third seasoning, along with salt and pepper – Jamie definitely couldn’t live without them! Their super-fresh flavour enhances other earthy or delicate flavours such as white fish, or buttered greens. Lemons are loved as both a sweet and savoury ingredient, and are a magical match for creamy or sugary sweet treats.

ARE LEMONS GOOD FOR YOU?

Lemon flesh and juice are both high in all-round hero vitamin C – squeezing the juice of one lemon over a salad will provide you with a fantastic source. Best known for boosting our immune systems, vitamin C is also vital for our nervous and metabolic systems, as well as for collagen and tissue growth. It’s good for our bones, gums, teeth and blood vessels, too. What’s more, it also helps us absorb iron – so pair lemon juice with iron-rich greens to really get the most out of it.

Comments

Post a Comment

Popular posts from this blog

-
Image
ingredients: Potato Fries: Aloo (Potatoes) peeled 3-4   Pani (Water) as required   Pani (Water) as required   Namak (Salt) 1 tbs   Oil for frying Chicken Tikka Flavor: Tikka masala ½ tbs   Dahi (Yogurt) 1 tbs   Adrak lehsan paste (Ginger garlic paste) 1 tsp   Chicken fillet 1   Oil 1 tbs   Pani (Water) 1-2 tbs or as required Assembling: Potato fries   Mozzarella cheese grated   Cheddar cheese grated   Pizza sauce   Cooked chicken   Cheddar cheese grated   Mozzarella cheese grated   Pyaz (Onion) chopped   Shimla mirch (Capsicum) chopped   Jalapenos chopped   Tamatar (Tomato) deseeded & cubes   Cheddar cheese grated   Mozzarella cheese grated   Black olives   Lal mirch (Red chili) crushed   Dried oregano Directions: For Potato Fries: Cut potatoes with the help of the french fries cutting machine (1.3 cm thick). In bow...
Read more

madeee

-
Image
Ingredients 6 big handfuls mixed greens, leaves and herbs olive oil 2 cloves garlic , peeled and sliced sea salt freshly ground black pepper extra virgin olive oil 1 lemon , juice of Method This dish can be eaten either cold as an antipasto or warm as a vegetable contorno. The great thing about it is that you can use any combination of greens, such as baby cabbage leaves, Swiss chard and even salad leaves like cos, gem or Romaine. You can easily buy a big bag of spinach, rocket and watercress and use some yellow celery leaves and other herbs like basil, parsley, sorrel and fennel tops to give you a good mixture. Most Italians have a vegetable garden, and no matter how big or small it is they always have greens and veggies to hand. This recipe sees the more robust leaves blanched first, then wilted down in a pan with the salad leaves, herbs and garlic until soft and tender. Blanch the cabbage leaves and chard to perfection in a pot of salted boiling water f...
Read more
-
Image
L emon mojito 🍋 🍋 🍸 🍸 Sprite 1 caneMint leaves 4 Sugar 2 tbsp Lemon juice 2 tbsp Ice Method: Take a vine glass put lemon on outer layer and than dip it in sugar Now mox mint and lemon in hawan dasta Than pour it in glass add ice and sprite garnish with mint leaves and little bit of black salt ✴ ✴ ✴
Read more