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Posts Tagged ‘lemon juice’

2-3 garlic cloves, mashed
1 tablespoon lemon juice
1 teaspoon worcestershire sauce (contains wheat/gluten allergen I believe)
5 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 – 1 full tin anchovies (optional), I don’t use
1/2 cup grated parmeson cheese (I don’t use)

Place all ingredients in a jar and shake well.

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We have never used this marinade, but I do use the instructions that came with this marinade to cook fish and the technique is excellent.

1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon fresh rosemary
ground pepper, to taste
salt, to taste

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Use in this recipe: Oatmeal Bars with Fruit

2 medium apples (about 10 ounces)
2 tablespoons sugar
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/8 teaspoon (3 spice shaker shakes) ground cloves

1. Peel, cover and chop apples.
2. In a medium saucepan, combine apples, sugar, water, lemon juice, cinnamon and cloves. Bring mixture to boil and reduce heat. Simmer for 8 to 10 minutes or till apples are very tender (I cook them about 30? minutes).

Note:
Reduce the cinnamon and cloves and it would make excellent apple sauce.

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6 tablespoons canola oil
1 cup sugar*
2 large eggs
1 tablespoon lemon peel, grated
1 cup rice flour, white or brown
6 tablespoons potato starch
2 tablespoons tapioca flour
1 teaspoon guar gum
¼ teaspoon baking powder (Bakers Choice Organic contains no corn)
¼ teaspoon baking soda
⅓ teaspoon salt
¾ cup buttermilk or 2 teaspoons lemon juice or cider vinegar with enough milk
(cow, rice, soy or nut milk) to equal ¾ cup
1 teaspoon vanilla extract
Cooking spray

1. Preheat oven to 325 degrees. Coat a 9X5-inch loaf pan or two 5X2½–inch pans with cooking spray. (The cake rises better in smaller pans.) Set aside.
2. Using an electric mixer and a large mixer bowl, cream together the oil, granulated sugar and eggs on medium speed until thoroughly blended. Add grated lemon peel.
3. In a medium bowl, combine the flours, xanthan gum, baking powder, baking soda and salt.
4. In another medium bowl, combine the buttermilk (and the honey or fruit juice concentrate, if using) and vanilla.
5. On low speed, beat the dry ingredients into the egg mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
6. Spoon batter into pan(s). Bake in preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean. For the 9X5-inch loaf, bake for 50 to 55 minutes. For the 5×2½–inch pans, bake for 35 to 45 minutes.
7. Remove from oven and cool in the pan for 5 minutes. Then remove from the pan and cool on a wire rack.

To make cupcakes, bake 12 cupcakes for 20 to 25 minutes or until done. To make a layer cake, bake two 8-inch round pans for 30 minutes. Line the pans with waxed paper or parchment paper and lightly spray with oil for easy cake removal.

*TIP: For a sugar alternative, use 2/3 cup honey in place of 1 cup sugar. For a decidedly less sweet cake, use 2/3 cup pure fruit juice concentrate, thawed but not reconstituted.

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