June 25, 2015
These tarts just sing of summer flavours: buttery pastry, tangy lemon and sweet berries. You can make them in individual tart moulds or in a larger one and cut in wedges, either way they are a lovely, light and summary dessert. I have already posted the recipe for the lemon curd so I will not repeat it here but will provide instructions for making and baking the pastry and assembling the tarts. When I make... View Article
June 23, 2015
I can squeeze a wedge of lemon on just about anything. It adds life to soups, salads, dressings, vegetables and fruits, not to mention water, sparkling or still. If you squeeze more juice than required for a recipe store the extra in a small container in the freezer so you can have it just when you need it. Don’t forget to also freeze lemon zest. Never squeeze a lemon without zesting it first. I wrap... View Article
March 19, 2015
In anticipation of summer herbs I bought a few rosemary plants and planted them in pots to place in a row on my kitchen counter. I also wanted to have something sweet on hand and thought I’d make a simple bundt cake with the newly acquired rosemary and the small pile of lemons sitting on the counter next to them. These are really Meyer lemons, ripe and ready for juicing, but regular lemons would work... View Article
