Lemonsforall

2012-02-01T14:38:00.000+02:00

Lemon and lemongrass cordial

Juice of 4 lemons
a few stalks (peeled and washed) lemongrass
1 and 1/2 cups sugar (or more if you prefer a sweeter taste)
12g (2 and a 1/2 teaspoons) tartaric acid
12 g (2 and 1/2 teaspoons) epsom salts
500ml (2 cups) water

Stir all ingredients over a medium stove till dissolved. Remove lemongrass stalks. Bottle and refridgerate.
Serve in a ratio of 1 part juice to 3 parts iced water or to your taste.
it is also good with soda/mineral water.

Woodstock

2012-02-01T14:35:00.000+02:00

Woodstock
Ingredients

Glass: 150ml/5oz Old Fashioned spirit glass
Rim the glass with sugar in maple syrup

Mixers: 30ml/floz gin
10ml/fl oz lemon juice
10ml/fl oz maple syrup
2 dashes Angostura bitters

Method: Shake over ice, strain and add cubed ice.

Lemon Pot-Pourri

2008-03-07T12:20:00.005+02:00

Since ancient times, herbs have been used for a multitude of purposes; providing shelter, floor -coverings, fire, weapons and utensils; imparted flavour to dishes, produced beautiful scented arrangements for Pot-pourri and used extensively in medicines and homeopathic remedies. I have had the pleasure of growing quite a few species in my garden- amongst these; Lavender , thyme, rosemary, rue, fennel, mustard, parsley, mint, coriander, rocket, Lemon and Rose Pelargoniums, Lemon verbena and many others.

Recently I have begun researching uses for the Lemon-scented Pelargonium.(European name = Geranium) which grown profusely in my garden It has a wonderfully powerful, lemony scent. rubbing it between your fingers produces a wonderful fresh aroma and is great for removing that slightly fatty feel after you have been washing the dishes or cleaning the table tops.
According to our local Fundy, Margaret Roberts, lemon-scented pelargoniums have a variety of uses.
Medicinal Uses of Pelargonium limonseum:
Used to relieve tension. A pillow stuffed with the fragrant leaves aids sleep.

Culinary uses:
Lemon -scented geranium scones: (Rose -scented pelargoniums can also be used)
3 cups cake flour
1 cup nuttiwheat flour
250g butter
2 Tbs chopped scented geranium leaves
4 Tbs sugar (optional)
1 tsp salt
8 tsps baking powder
1 1/2 cups milk

Rub butter into the dry ingredients. Add chopped leaves.Mix in milk to make a fairly soft dough. Turn out dough onto floured surface, pat out to about 2 cm in height. Cut out shapes. Bake at 200 degrees C for about 15 minutes until light brown.

Elizabethan Pot-Pourri

A quarter of a 9 litre bucket filled with Rose petals
85g (3 oz) salt
50g (2 oz) fine rubbed bay salt
50g Allspice (Pimenta dioica)
50g Cloves
50g brown sugar
5g (1/4 oz) Gum Benzoin (Styrax benzoin)
50g Orris root (Iris germanica)
2 Tbs brandy
110g (4oz) Lavender heads
110g Lemon Pelargonium leaves
50g Lemon verbena leaves

Sprinkle the fresh Rose petals with the common salt and leave for 3 days. Stir in the remaining ingredients, then place the mixture in a stone pot. Stir every 3 days for two weeks, adding a few drops of brandy if the mixture appears too dry and lacking in scent. A moist pot-pourri like this will have a more lingering perfume.

Lemon and Chicken Couscous Salad

2008-02-06T12:14:00.000+02:00

Ingredients
4 chicken breast fillets
1 tablespoon olive oil
cracked black pepper
Juice of 1/2 lemon

lemon couscous
1 cup couscous
1 1/4 cups chicken stock
2 tablespoons butter
2 tablespoons shredded lemon rind
2 tablespoons salted capers
3 tablespoons fresh sage leaves
1/4 cup slivered almonds

Method

Brush the chicken with olive oil and sprinkle with pepper. Lightly fry the chicken breasts in a little olive oil until they are just off-pink. Set aside.

Place the couscous in a pot and pour over the boiling chicken stock. Stand for a few minutes until couscous is plumped up. Add the lemon juice.

Melt the butter in a frying pan. Add the lemon rind, capers, sage and almonds and cook for about 7 minutes or until the almonds are slightly roated. Add the couscous to the pan and toss to combine.

Serve the chicken breasts on top of the couscous.

Lemon Poppy Seed Muffins

2008-02-06T11:45:00.000+02:00

These are great -very lemony, succulent,easy to make, quick to bake (only 10-15mins)

Ingredients for Muffins

1/3 cup milk
1/4 cup vegetable oil
2/3 cup lemon yoghurt (or plain yoghurt if you can't get lemon yoghurt)
1 egg
1 3/4 cups all-purpose flour
1/4 cup white sugar
2 tablespoons poppy seeds
1 tablespoon lemon zest (grated rind of lemon)
3 teaspoons lemon juice
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda (bicarbonate of soda)
1/2 teaspoon salt

Ingredients for Glaze (optional)
2 1/2 teaspoons lemon juice mixed with
1/2 cup icing sugar (confectioner's sugar)
METHOD
Preheat oven to 400degrees F (200 degrees C)
Beat the milk, lemon yoghurt, and egg together.
Stir in the flour, white sugar,poppy seeds,lemon juice,lemon rind, oil,baking powder, baking soda and salt.
Mix till just combined.
Divide batter evenly between about 10 muffin cups.

Bake at 400degrees, for 16 - 18 mins (about 5 mins less if you use a fan oven).
Glaze with confectioner's sugar mixed with lemon juice

Lemon Recipes

2008-02-06T11:44:00.000+02:00

Lemon Poppy seed Muffins
Lemon Cheesecake
Lemon and Mushroom Party Bake
Chicken and Lemon couscous salad

Lemon Grass Cordial

2008-02-06T11:34:00.000+02:00

Lemon and lemongrass cordial

Juice of 4 lemons
a few stalks (peeled and washed) lemongrass
1 and 1/2 cups sugar (or more if you prefer a sweeter taste)
12g (2 and a 1/2 teaspoons) tartaric acid
12 g (2 and 1/2 teaspoons) epsom salts
500ml (2 cups) water

Stir all ingredients over a medium stove till dissolved. Remove lemongrass stalks. Bottle and refridgerate.
Serve in a ratio of 1 part juice to 3 parts iced water or to your taste.
it is also good with soda/mineral water.

A lemony rant

2008-02-04T14:09:00.000+02:00

This is a blog about Lemons (and sometimes people and places too). I have been growing lemons for years with varying degree of success. This Summer I have noticed the same old stripy caterpillars are attacking it again and I have the same old scale problems. On these pages you will find recipes with Lemons, growing tips for lemons, drinks which have lemons in them and sundry other lemon-related issues. Like for instance if I am feeling particularly sour about something I will write about it here - a little lemony rant may happen on occasion. Though I like to think of myself as a sweet person (?? or so I was told by many teachers at my school) as I have got older I have become a little jaundiced or lemon-yellow in my outlook on life. I have recently started smoking again....
My excuse? Well - who the hell wants to live in this world anyway with all the b------t politicians screwing up our beautiful earth.... I live near Zimbabwe and the stuff that man says makes your hair curl with embarrassment to be associated with that country in any way. According to a trusted source, he has even wiped out all the smallholdings in the poorer areas now so that his poor people can't even grow their own food - making them even more dependent on an ever-more failing economy. The man reminds me of Idi Amin more and more... the only thing I don't like about smoking is that it leaves a rather sour taste in my mouth...

Bottling olives with lemon and wine

2008-01-03T14:40:00.000+02:00

I have been bottling olives for a few years now. I look forward to the olive season every year in May in South Africa where I make my annual trip to Riebeeck Kasteel, a little town about 1 !/2 hours drive from Cape Town. The place buzzes with activity - all the local olive growers vie for custom, each trying to outdo the other with more and more outrageous olive dishes.
I always opt for about 5Kg of raw olives which I bring back and pickle myself. It is quite a project but the joys of eating your own olives, pickled in anything from a good red wine to coca-cola outweighs the hassle.
This year I am going to try them in some of the Birdfield merlot that my husband brought back from a recent trip up the coast. One of the most successful recipes I made was one with a little lemon juice, a mixture of mint, black pepper and some good quality chardonnay from the same wine farm.

I am sure the olive fundi's' hearts would quail at the thought of olives pickled in coke, but these were one of the most interesting of my batches, as the olives lose all their bitterness. I left the olives in the coke for about 2 days and then put them in their final solution - a 7% brine solution with a dash of lemon, olive oil and a tablespoon of wine. They were delicious!
Of course South Africans, particularly Capetonians are spoilt for choice when it comes to wine farms to visit. On a recent trip out of the city I was quite amazed to see a whole new crop of farms being developed in the Botriver area near Hermanus. It seems everyone is now jumping on the bandwagon. I just hope it won't result in a glut in the market. As this is prime grape-growing land it is understandable that a lot of people want to try growing grapes. I am even trying to do the same in my little backyard. I have 2 vines so far, both of which have produced a total of 4 bunches of grapes in 2 years! So think I will leave the wine business to the experts - plentiful in this area!

Gardening with Earthworms

2007-10-15T18:47:00.000+02:00

This is my contribution for World Environmental Blog day.
A few years ago I heard about a guy who lived on a farm just outside of where I live who made compost for his garden out of newspaper, vegetable peelings and earthworms. I tried it and it worked for a time but it took forever for the worms to process my peelings which I had in a tupperware container on the top of my sink.
In frustration one day I just threw the whole lot out onto my compost heap in the garden. The great thing is that every so often when I go digging around I see worms in my soil doing their little bit to keep my soil in good shape. I think that my compost has improved a great deal and the size of my lemons has doubled as well.
Proof that what you put in you get out.
I really think that everyone should try a bit of gardening - it is a great way to relax, destress, get in touch with your senses or just literally "come to your senses." Just taking a walk around the block can put you in tune with nature again. Where I am it is Spring and everything is bursting into flower - there is a buzz in the air, the birds and bees are going crazy. What a great time to be alive!

Lemon Art

2007-07-31T12:31:00.000+02:00

Welcome to my little pinprick in the universe. My little Lemon World- a place where lemons thrive, where the smell of lemon blossoms assails your nostrils every day- where it is safe to wander down the garden path and marvel at the fruits which nature provides so abundantly. You will discover that lemons do grow on trees, but only if you provide them with the proper care; feed and nurture them and keep them free of viruses. A bit like a website, really.....

These are some lemons which I have grown and painted. They are all oil paintings on board or paper. perhaps you would like to listen to some Lemon music while you view them?

Posted by Viv King at 5:49 AM

Lemon Cheesecake

2007-02-19T10:18:00.000+02:00

Lemon Cheesecake

I tub plain smooth cottage cheese (25oml)
1 packet lemon jelly
1 tin condensed milk (250ml)
grated rind and juice of 1 lemon or 1/2 cup natural lemon juice
1 pkt marie biscuits (any store -bought plain biscuits)
1/2 cup butter/margerine
1 tsp vanilla essence (or ginger, peppermint, rose)

Method:

Crush the marie biscuits finely in a blender or with a rolling pin.
Melt the butter and mix in the crushed biscuits. Use more butter if necessary
to created a nice mix that will stick to the sides of a glass or pottery dish.
Line the base and sides of a flan or pie dish with the biscuit - mix. Press it
tightly with your fingers.
Place the dish in the fridge for about 20minutes until it is set.
Cut the lemon in half and squeeze out the juice into a cup.
Add the grated rind of the lemon.
Fill up the cup with boiling water and add the jelly powder. Stir well until dissolved
Put the cheese and condensed milk in a bowl. Add the dissolved jelly
Add a tsp of flavouring - vanilla essence, ginger, peppermint if desired.
Mix all the ingredients thoroughly
Pour the mixture into the pie dish with the biscuits.
Place in the fridge till set (about 3 hours)

Beat a cup of cream stiffly. Pour onto the top of the cheesecake.
Decorate with cherries or slices of fruit (peaches, kiwi fruit, grapes.)

Serves about 6 - 8 people.

Hurricane!

2007-02-06T12:09:00.001+02:00

Relax - this is not a real Hurricane- this is just another lemon cocktail!
Ingredients

Glass: 210ml/7oz Hurrican Glass
30 ml/1fl oz Bacardi
30ml/1fl oz orange juice
15 ml/1/2 fl oz lime cordial
45 ml/11/2 fl oz lemon juice
45 ml/1 1/2fl oz sugar syrup
top with 15ml/1/2fl oz Bacardi Gold

Method: Shake with ice and pour
garnish with lemon/orange slice and cherry. Serve with straws

Lemon Music

2007-02-02T18:17:00.000+02:00

Lemon Music

What is Lemon Music? Listen to some

Cointreau Caipirinha

2007-02-02T12:26:00.000+02:00

Ingredients

Glass: 175ml/6oz Prism Rocks Glass

Mixers: 30ml/1fl oz Cointreau
1/4 fresh lime or lemon
crushed ice

Method: Cut lime into pieces and place into glass.
Extract juice by using the Cointreau Pestle, fill glass with
crushed ice and add Cointreau and mini pestle. Stir.
The pestle is a new Cointreau product which assists in
the initial extraction of the lime or lemon juice.

Blend with ice. Garnish with orange slice and chopped almonds

Original Lemon oil Paintings

2007-02-01T19:09:00.000+02:00

Here are a few paintings of lemons I have done. They are oil paintings on boards. I have at last mangaged to grow some lemons of my own and I thought they deserved to be painted. See my collection of "Fruitscapes"

Almond Orange Frost

2006-11-24T13:37:00.000+02:00

Ingredients

Glass: 240 ml /8oz Champagne
Sherbert glass

Mixers: 15 ml/1/2fl oz Amaretto
15 ml/1/2 fl oz Frangelico
15 ml/1/2 fl oz Chambord
10 ml/1/3 fl oz fresh lime juice
10ml/1/3 fl oz fresh lemon juice
1 teaspoon chopped almonds
2 scoops orange sherbert

Method:

Blend with ice. Garnish with orange slice and chopped almonds.

Lemon Facts

2006-11-24T12:11:00.000+02:00

History of lemons.
Lemons are said to have originated in northeastern India, near the Himalaya. They were taken to Italy by the Arabs in the A.D.100's and to Spain in the 110's.

Scientific Classification
Lemons are members of the rue family, Rutaceae. Commercial lemons belong to the species, Citrus limon.

According to the "World Book encyclopaedia", the lemon is described as a small, oval citrus fruit. People in all parts of the world enjoy lemon-flavoured foods and beverages.Lemons have a pleasing scent and most types have a tart taste. Lemons are rich in Vitamin C and contain a few B vitamins as well.
The lemon is actually a type of berry called a hesperidium. It measures about 7.5cm in length and about 5cm. in width. It has a nipplelike bulge at one end. The interior of the fruit consists of 8 to 10 segments which contain the pulp, juice and seeds. The leathery yellow rind has many tiny glands which produce a spicy oil.
People rarely eat lemons fresh, but lemon oil and lemon juice are used in a variety of food products. Lemonade is a popular soft drink and lemons form the basis of many foods such as sweets, cakes, fish and meat dishes, puddings and confectionery.
Lemon oil is a popular scent used in air-fresheners, household cleaning products, soap, shampoo and cosmetic creams.
More than 3.2 million metric tons of of lemons are produced annually. The world's three leading lemon-producers are Spain, America and Italy.

Growing Lemons

Lemon trees can grow to about 7 metres. They are thorny, with long, pointed,pale greeen leaves. The trees produce large, white, fragrant blossoms all year except winter.Lemons develop rfrom the ovaries of the blossoms and ripen about 7 or 8 months after the flowers bloom. They can flower and fruit at the same time.
They are normally grown from buds cut from trees that produce the type of lemon desired. The buds are grafted to seedling lemon trees called rootstocks, which are chosen for their resistance to disease and other factors. Lemons usually produce fruit after about 4 years and can go on bearing for up to 50 years.
Lemons cannot be successfully grown inareas where there is severe frost. They are also prone to attacks by insects such as aphids, scale, thrips, spider mite, psylla virus and caterpillars. Ants can also be a problem by nesting in the roots of the trees. These pests can be controlled by fungicides and insecticides.

Lemon Balm

Lemon balm is a perennial plant of the mint family. It comes from the Mediterranean region. The leaves are broad,toothed and smell strongly of lemon when crushed. The flowers are small, white or pale yellow, arranged in whorls (spirals) around the stems. The leaves are used as a flavouring in salads, soups and egg dishes. An oil is distilled from the plant is used to make perfumes.

Lemon Poster Gallery

2006-11-21T12:05:00.000+02:00

Bowl of Fruit IV

Buy From Art.com

Lemon Poster Gallery

Ventura Maid Lemons

Buy From Art.com

Allposters lemon gallery

2006-11-20T12:45:00.000+02:00


	/

The Good Life, With a View II
Heigl, Franz
Buy
Framed Mounted

Ancient Cornucopia II
Sloan, Kevin
Buy
Framed Mounted

Blue Lemon
Stanghon, Emma
Buy
Framed Mounted

Bowl of Lemons
Butlin,...
Buy
Framed Mounted

Tuscan Fruit, Lemons
Buy
Framed Mounted

Lemons in a Porcelain Basket
Bowden, P.
Buy
Framed Mounted

Sea Side Brand
Buy
Framed Mounted

Citron
Scholnhammer,...
Buy
Framed Mounted

Lemons
Buy
Framed

Charmante entree II
Kirchner, Karsten
Buy
Framed Mounted

Social Lemons
Buy

Bowl of Lemons
Buy
Framed Mounted

Expecting You
Heigl, Franz
Buy
Framed Mounted

Lemons and Blue Bowl
Foy, Lucinda
Buy
Framed Mounted

Still Life with Lemon
Heigl, Franz
Buy
Framed Mounted

Lemon Thyme
Lane, Linda
Buy

Lemon Tea
Theobald, Helen
Buy
Framed Mounted

Lemon
Heigl, Franz
Buy
Framed Mounted

Citrons Jaunes
Givelet, Frederic
Buy
Framed Mounted

Lemons
Addison, Marina
Buy

Sea Breeze II
Gerard, Emilie
Buy

Twist of Lemon
Buy
Framed Mounted

Dead Nature
Lutterbeck,...
Buy
Framed Mounted

Kitchen Still Life IV
Lane, Lorrie
Buy
Framed Mounted

Citrus
Haggenmacher,...
Buy
Framed Mounted

Lovin' Blue III
Garraway, Kym
Buy
Framed Mounted

Fat Cats IV
Buy
Framed Mounted

Lemon
Buy
Framed Mounted

Lemon
Kirchner, Karsten
Buy
Framed Mounted

Lemontree
Kirchner, Karsten
Buy
Framed Mounted

Ancient Picnic I
Chekirov,...
Buy
Framed Mounted

Ancient Picnic II
Chekirov,...
Buy
Framed Mounted

Lemons in a Bowl
Turner, Dona
Buy
Framed Mounted

Funky Fruit, Lemon
Kern, Jacqueline...
Buy
Framed Mounted

Lemons And Limes
Garraway, Kym
Buy
Framed Mounted

Lemons Alone
Kuzminski, Carol
Buy
Framed Mounted

Movie Contemporary Art Music Sports Vintage Photography College Museum Art

Lemon and Mushroom Party Bake

2006-11-19T09:13:00.000+02:00

Any non-oily white fish (Kabeljou, Salmon, Kingklip, Steenbras).
Arrange 6 filleted and skinned fish portions in a buttered ovenproof dish.
Season with garlic, herb and lemon pepper.
Top with a punnet of sliced mushrooms and dust with seasoned flour
Mix up 1/2 cup of cream with 1/2 cup lemon/herb sauce and pour over fish.
Bake at 200 degrees for 20 mins.
Serve with buttered potatoes, seasonal veg or salad.

The Power of Lemons

2006-11-15T11:09:00.000+02:00

It all started with that great book "Driving over Lemons" by Chris Stewart. Read it if you dare - it is a book for dreamers and romantics.
Yes, Chris, you are to blame for my first forays into the joys and pains of lemons and everything to do with them!
Now there are other reasons of course. Not the least of which is the fact that they are one of the greatest sources of vitamin C around. Health reasons aside, I am more interested in lemons for their pure aesthetic appeal. There is something powerful about them. Just thinking about them puts my teeth on edge - I get shivers down my spine. I mean what other fruit gives you that sensation just thinking about it.
Makes you ponder.
Now picture this - you are lying back on your chais longue by the Hotel pool.It is sweltering midsummer. Nearly 40 degrees. The pool is sparkling pale azure - you are tempted to reveal all and simply take the plunge. However you suddenly wake up and realise that if you do you have to walk the 20 -odd metres to the edge past all the other guests who look like they've stepped out of the pages of "Hello" magazine . Hellooooo! Maybe they are just very life-like dummies put there by the Hotel management to make the place look good. Whatever. You decide it's just too darn risky to ruin your image.
Your choice - to just lie there and sweat yourself into a frenzy or order a lemon drink from the bar. Which do you choose? The lemon-drink of course, preferably one with a dash of the old Cointreau thrown in. You summon the waiter being careful not to flap the upper arm too much - just a discreet point upwards, with that puckered elbow tucked firmly into the waist. He comes - tall and bronzed as the guests...........when he turns around to get your drink his butt looks like 2 lemons rolling around in a blanket.......
Now that's the power of the lemon.

Growing lemons in Cape Town

2006-11-15T10:56:00.001+02:00

Take it from me, it is no easy task to grow lemons in Rondebosch, Cape Town. I arrived here some 15 years ago. One of my House-warming gifts was a lovely lemon tree, a "Eureka" species. I read a bit on what lemons liked but no-one, including the nurseries around could give me specific information on what conditions would make them thrive. I put it in a sunny spot and hoped for the best.
Well, that lemon got attacked by everything from green martian aphids ,to black spot, to huge green caterpillars that would get starring roles in a horror movie. That year I did everything I could - I sang Mozart arias to it, I stroked it's leaves tenderly as I passed by, I whispered sweet nothings into it's little green ears. I slavishly picked off aphids at midnight. I grew my nails long so that I could flick the monster green stripey caterpillars off it. I gave it 3:1:5 (the nursey told me to)
I shed tears as I watched it dying when we got water restrictions in 2004. We went on holiday. When we got back it was dead. When I pulled its poor dead trunk from the ground I noticed nests of ants in its roots. I had given it every chance I could. I failed. Forgive me.
Fifteen years , 2 lemon trees, 3000tons of compost, R2000 of nail-strengthening vitamins later............THE SOIL IS TOO SANDY AND IF YOU HAVE ANTS DON'T BOTHER.
The only way to grow Eureka lemons successfully is in a POT where you can control the soil conditions. In Summer you must put them in a spot which gets the morning but not the afternoon sun. In winter you must move the pot to full sun all day. They must be kept watered deeply every 2 or 3 days in summer, but leave them alone in winter. When you see the lemons beginning to turn yellow - hold back on the watering otherwise the lemons will be watery! Give them LOTS of natural compost like Bounce Back in Spring.- at least a cup a week from August through September. If you want lots of flowers (only about a tenth of those will produce fruit) give them a good dose of epsom salts in late winter, and again in autumn, or whenever they have stopped flowering.
I so wished life would give me lemons so I could make lemonade -I had to work darn hard to get any, having had none for 15 years. Now finally I am getting some. Maybe it's a sign. I sure hope so.

Forget about reading so-called gardening books -they really are better off in pots in this particular area. I tried all the so-called experts. Unfortunately they have not actuallly grown any in YOUR particular patch of ground. And I have yet to meet a nurseryman who makes housecalls.

The books say the lemon varieties are
Eureka, Lisbon, Villa Franca and Meyer - well I have never seen these names in our local nurseries - I have seen "Cape Rough" - it is said to be tougher but I prefer the smooth-skinned Eureka. I put in a Lime and an Orange tree last year - they are surviving but not thriving. They have also been attacked by a brown scale which I scrape off with a toothbrush but have since used some Oleum with fairly good results. They do need CARE, though.
Good luck in your lemon endeavours.

2006-11-14T12:15:00.001+02:00

Lemonade

2006-11-14T10:59:00.000+02:00

4 lemons
1 Litre (1pint) boiling water
sugar to taste (I use about 3/4 cup)

Grate the lemons.(zest)
Squeeze lemons.
Add lemon juice and zest (no white pith)to water. Bring to boil. Simmer for about 10 minutes on very low heat. Strain when cool. fill a glass with ice cubes, add a sprig of mint.

Lemon Recipes

2006-11-14T09:45:00.000+02:00

warm chicken and lemon couscous salad

4 chicken breast fillets
1 tablespoon olive oil
cracked black pepper
2 lemons, halved
lemon couscous
1 cup couscous
11/4 cups (10fl oz) boiling chicken stock or water
2 tablespoon butter
2 tablespoons shredded lemon rind
2 tablespoons capers
3 tablsespoons shredded fresh sage leaves
1/4 cup slivered almonds

brush the chicken with olive oil and sprinkle with pepper. Cook the chicken in a hot,preheated grill pan or on a barbecue for 3 mins each side or until cooked through. Set aside. Place the lemons on a grill or barbecue, cut-side down, and cook for 1 minute.

To make the lemon couscous
Place the couscous ina bowl and pour the chicken stock over it.Cover tightly with a lid.Stand for 5 mins or until the liquid has been absorbed.
Heat the butter in a panover medium heat.Add the lemon rind,capers, sage and almonds and cook for 7 minsor until the almonds are lightly toasted.
Add the couscousto the pan and toss to combine.
To serve,pile the lemon couscous onto serving plates and top with the sliced grilled chicken and grilled lemons.
Serve with salad leaves
Serves 4

A brief History of the Lemon

2006-11-13T20:26:00.001+02:00

A Brief History of Lemons

Two of the most widely enjoyed flavours are lemon and lime. Most cuisines around the world use these to flavour both sweet and sour recipes.
Lemon, a citrus fruit, originated in India and not the Mediterranean as originally thought.It was brought to Europe in the 1st century AD by the Romans.From there the Arabs took it to Spain and North Africa, as well as Eastwards to China. Christopher Columbus took it to America in 1943.

The lemon is arguably the most versatile fruit in the citrus family. It can be used fresh, in cooking and it can be preserved. Both the skin and the pulp are edible. In South Africa, as in the rest of the world there are an number of varieties; Meyer, the Cape Rough, Lisbon, Eureka and Villa Franca.

The lemon can stand in a bowl on the kitchen sink and still be fresh after a week or be stored in the fridge for about 3 weeks. And of course, lemons are always a great subject to paint. The challenge of course is to capture that tingly zingy freshness, or that heady scent, or that refreshing tang on a hot summer's day. Are you feeling hot? Why not pour yourself a nice lemonade, or better still a great cocktail?
Or you could indulge yourself in a lemon poster for your kitchen.

Whichever way you look at them, lemons have character.

The Art of lemons

2006-11-13T15:49:00.000+02:00

welcome to my little pinprick in the universe. My little Lemon World- a place where lemons thrive, where the smell of lemon blossoms assails your nostrils every day- where it is safe to wander down the garden path and marvel at the fruits which nature provides so abundantly. You will discover that lemons do grow on trees, but only if you provide them with the proper care; feed and nurture them and keep them free of viruses. A bit like a website, really.....

These are some lemons which I have painted. They are all oil paintings on board or paper. These and more of my work can be purchased or viewed at my online Gallery.
Other South African art can be viewed at the Links given.

Lemonsforall

Woodstock

Lemon Pot-Pourri

Lemon and Chicken Couscous Salad

Lemon Poppy Seed Muffins

Lemon Recipes

Lemon Grass Cordial

A lemony rant

Bottling olives with lemon and wine

Gardening with Earthworms

More lemon stories

Lemon Art

Lemon Cheesecake

Hurricane!

Lemon Music

Cointreau Caipirinha

Original Lemon oil Paintings

Almond Orange Frost

Lemon Facts

Lemon Poster Gallery

More Lemon posters

Allposters lemon gallery

Lemon and Mushroom Party Bake

The Power of Lemons

Growing lemons in Cape Town

Lemonade

Lemon Recipes

A brief History of the Lemon

The Art of lemons