Tag Archives: lemon

Spaghetti al Limone


Have I ever mentioned how much I LOVE this pasta? Never mind the exorbitantly priced organic lemon. The pasta is heavenly. The right tinge of sourness mixed with the savoury parmesan cheese and the sturdy texture of pasta. Hmmmm. I can eat this on its own, everyday.

I think I will fit perfectly in Italy. Yes?

Recipe (Serves 2)
160 g spaghetti
1 nice lemon, preferably organic
50g butter
1 tbs olive oil
1 cloves garlic, finely chopped
1/4 chili padi, without seeds, finely chopped OR 1 teaspoon chili flakes
Freshly grated pecorino cheese, abt 25g
2 tbs of cream or milk
A small handful of fresh herbs such as parsley.

Boil a pot of salted water. Meanwhile prep the ingredients. When water boils, throw in spaghetti.
Immediately start on the sauce by heating up the oil and butter with garlic and chili in a skillet. After a minute, zest the lemon directly into the skillet. Cut lemon into half and juice it into the skillet, filtering the seeds with your hands. Add cream/milk and a quarter cup of pasta cooking liquid. Mix well.
Stir the pasta, taste one to decide how long it should stay in the boiling water. Lower the heat under the sauce. Throw in the cheese (leaving a little for garnish). Add some more pasta water (a little more than u think u need). Add herbs, salt and pepper, mix.
With tongs, directly transfer spaghetti from pot into skillet. Toss to coat. Plate, garnish with pecorino cheese and pepper. Sprinkle with fleur de sel and extra virgin olive oil. Serve.

Note: While this is a pretty flexible and generic recipe, do not add to many ingredients as the purpose is to let the lemon shine. Buy good lemons, preferably organic since you’ll eating the zest.
The original recipe calls for fresh pasta, of course… http://www.emikodavies.com/blog/unwinding-with-tagliolini-al-limone/

Lemon Drizzle Cake

Lemon drizzle cake with lemon curd

I’ve heard enough of others baking lemon drizzle cake that I really want to have one myself. The beautiful sight of lemon drizzle oozing off the cake looks so inviting, every single time.

Besides,  lemony infused butter cake really sounds like a good idea, even after a full meal.

Helps that I love zzz’s lemon curd. Just the right balance of sourish and sweetness. Altogether, they are YUMS!

150g all purpose flour
3/4 teaspoon baking soda
125g butter, softened
125g golden caster sugar
2 tablespoons lemon curd (recipe)
zest of 1 large lemon
2 eggs, whisked
1 tablespoon lemon juice

Juice of 1 large lemon
125g raw sugar

Preheat oven to 175 C. Grease and line a 8″x5″ rectangular loaf tin.

Put all the cake ingredients together except flour into a large bowl & mix thoroughly with a wooden spoon. Add flour and beat till just incorporated.

Pour into the prepared loaf or cake tin & bake for 45 minutes.

When the cake is almost done, make the syrup by mix the lemon juice and sugar together.

On removing the cake from the oven, pierce all over the top with a skewer – keeping the cake in the tin.

Whilst the cake is still hot, pour the syrup over the top of the cake. Leave in the tin to cool.

Serve warm with chilled lemon curd

Nigella Lawson’s Lemony Salmon with Cherry Tomato CousCous + Homemade Tiramisu

Plate of delicious. Lemony Salmon with Cherry Tomato CousCous

Home made tiramisu

Dinner, when you have a hobbyist/aspiring/enthusiastic/experimental/never grow fat chef at home can be a dangerous affair.

Especially when he goes grocery shopping. ALONE. Suddenly our fridge is FULL of things I will never know exist, until they land up on the plate, or sometimes, dissolved in the rest of the ingredients, which of course, would remain forever a mystery to me. Ah well. What you don’t know won’t hurt right.


Was feeling kind of sluggish and didn’t want to go out for dinner last Sunday. So, I suggested koka maggi noodles (instant noodles) topped with some vegetables, mushrooms, sausage and perhaps an egg. What i got (after zzz’s trip to Cold Storage Supermarket) was a salmon cous cous and tiramisu dessert. Not that i am complaining. The cous cous and salmon were fantastic!! I love cous cous. Its so easy to make (yes yes its instant cous cous only, but who makes fresh ones here?!), toss in the cherry tomatoes, parsley and some lemon juice and chopped shallots and we are good to go.

The tiramisu was a tad heavy on the mascarpone cheese (below is already reduced). Try to go easy on it for more balance with the coffee and rum.

Home made Tiramisu


10-15 ladyfingers

3/4 cups freshly brewed expresso

2+2 tbsps sugar

500gm mascarpone cheese

2 vanilla beans

2+2 tbsps rum (or more)

Cocoa power or chocolate shavings

Arrange the lady fingers in a medium deep bowl.

Sweeten expresso with 2 tbsps sugar or to taste

Add 2 tbsps rum to expresso, pour over lady fingers

Whisk mascarpone and 2 tbsps sugar, add vanilla (scrapped) and 2 tbsps of rum slowly

Loosen to a shiny consistency, add more rum if necessary

Smear over lady fingers, sprinkle with sieved cocoa powder or shaved chocolate.

Keep in fridge until ready to serve (at leats 2 hours)

Nigella Lawson’s Lemony Salmon with Cherry Tomato CousCous


Heaping 1 cup couscous
3 teaspoons kosher salt or 1 1/2 teaspoons table salt
1/2 teaspoon paprika
1 tablespoon grated fresh gingerroot
1 cup freshly boiled water
1/2 small red onion, finely chopped (about 1/4 cup)
1 lemon, halved
1 tablespoon garlic flavored oil, plus 1 teaspoon
1 pint cherry or grape tomatoes
4 salmon fillets
1 cup chopped fresh cilantro leaves
Put the couscous into a heatproof bowl, with 2 teaspoons kosher salt (or 1
teaspoon table salt), 1/4 teaspoon of the paprika, and all the grated
ginger. Give everything a bit of a mix before adding the hot boiled water.
Cover the bowl, either with plastic wrap or a plate, and set aside.

Into another bowl, put the finely chopped onion.

In a wide, shallow dish, big enough to take the salmon fillets later, zest
the lemon into the dish.

Squeeze the lemon juice into the bowl with the onions.

Add the remaining salt and the paprika to the bowl with the lemon zest and
stir in 1 tablespoon garlic flavored oil.

Halve the cherry or grape tomatoes and put them into yet another bowl. Stir
in the remaining teaspoon of garlic flavored oil and set aside.

Heat a large frying pan for the salmon fillets. While the pan is getting
hot, add the fillets to the dish with the lemon zest and coat both sides
with the mixture.

Put the fillets in the hot pan and cook for 2 to 3 minutes on each side,
depending on thickness. The fillets should be juicy and have a vivid coral
color in the middle, so do check as you cook.

Meanwhile, uncover and fluff the couscous, which should have absorbed all
the water. Add the tomatoes with lemony onion mixture and stir with a fork.

Add nearly all of the cilantro to the couscous, and stir it through, then
taste for seasoning, adding more salt if needed.

Spoon some couscous onto each plate and arrange a salmon fillet alongside.
Sprinkle with a little more cilantro as you hand out each plate.