Quick Lemon Marmalade

Late Autumn sees the first lemons, and jam is a perfect way to begin using them.

Autumn brings such a wealth of fruits that can be preserved in some way – Pomegranates, Quinces, Tomatoes, Crab Apples and new Ginger are abundant, and a few lemons are becoming available.

One easy way to use up a surfeit of lemons and provide breakfast jam for the coming winter is to make this quick lemon marmalade. No tedious slicing involved – it is all done by the food processor.

Are you looking for recipes that use lemons? Try Quick Pickled-Preserved Lemon Slices in Oil, Lemon Rice, and Lemony Sago with Coconut Milk.

Other jams that you might like to try are Quick Strawberry Jam, Tomato and Chilli Jam (savoury), and Cumquat Marmalade.

You might like to browse all of our Jams and all of our recipes for Lemons.  Or be inspired by our collection of easy Mid-Autumn recipes.

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Quick Pickled-Preserved Lemon Slices in Oil

Such an easy pickle

With the gift of organic lemons from a neighbour, it was a chance to make this quick pickle. There is a lot of confusion about what are pickled lemons and what are preserved lemon – it ranges from dried lemons (perserved) to soaked in brine and covered with lemon juice with or without a light covering of oil (both pickled and preserved), to lemons that have been salted and then stored in oil (a rarer pickle/preserve, but not uncommon).

This pickle or preserve is of the latter type. It is not an elegant pickle, or one that you would give for a gift. It is the type of pickle you make when all your lemons ripen at once and you need to use some quickly. Or a kindly neighbour gives you a basket of lemons from their tree and you don’t have time to make marmalade or preserve them Moroccan style.

You might also enjoy our Pickles here and here, and the Preserves here and here. You might also like our Lemon recipes here and here.

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Narathankai Kuzhambu | Orange, Lemon or Lime Peel Kuzhambu

Top to Tail Vegetarian eating (perhaps it is Tip to Leaf) is all the vogue at my place.

Kuzhambus are South Indian dishes with infinite varieties. They are gravy-like dishes intended to eat over rice, and form an important part of daily meals in Tamil Nadu. Read more about Kuzhambu dishes here.

Orange Kuzhambu – made from the peel only – can also be made with lime or lemon peel (even Meyer lemons). Even mandarin peel can be used.

You can see the genesis of this dish in making food stretch, in the “top to tail” eating, vegetarian style, of people for whom sustenance and deliciousness was the requirement, whatever food was at hand. Perhaps it is “root to leaf” eating.

You can find recipes for the other Kuzhambus here. If you are looking for Sambar Recipes, they are here. (The list includes Kuzhambu Recipes.) Or explore our Indian dishes here and here. Other Winter recipes can be found here and here.

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Lemon or Lime Rasam | Sweet, Sour, Hot, Delicious

A simple yest satisfying broth-like addictive Kuzhambu.

This Rasam recipe ticks every box – quick to make, easy, tasty, light, satisfying, amazing, addictive. It takes no more than 10 minutes to make.

You may be wondering what a Rasam is – read about Rasam here. You might like to browse other Rasam recipes here, including Kottu Rasam, Pepper Rasam, and Tomato Rasam. Or explore our Indian dishes here and here. Other Winter recipes can be found here and here.

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Panaka/Panagam | Indian Limeaide | A Summer Drink

This is a lovely Summer Drink of Indian origin. Panaka is an Indian Limeaide, sweet, tangy and very refreshing.

You might to also browse our drinks collection here. and here. Our favourite is Mango Lassi. You might like our Indian recipes here and here, or be inspired by the Summer recipes here and here.

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Tahina Tarator | Tahini Spread | Tahini Dip or Dressing

A taste of the Middle East

This is a wonderfully simple dip, spread, dressing or sauce, quick to make, healthy and delicious to eat while watching the share prices.

This time in other years I was making a Cucumber Olan Curry, Salt and Pepper Lotus Seeds, Marinated Zucchini, Dal Makhani Nilgiri, Green Mung Dal Soup, Lentil Dumplings in a Spicy Gravy, and Overnight Breakfast Oats.

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