Recipes with Lemons

Almond-Rainbows

The tonsils slipped and cut lengthwise can possibly. purchased finished notched. Almonds roasted in a frying pan, until golden. You can use butter, but it is not strictly necessary. The trout is cleaned, head and tail cut off. The fish turned into breadcrumbs

Stuffed lemons with sardines

Cut a thin slices of lemon, so that they can stand. Cut the opposite end of the tomb of 2/3 and of its contents. Remove skins and ben on the sardines. Mash them a bit and mix them with small cubes of avocado, a little lemon juice and capers. Stir gently mayonn

Heavenly lemon mousse

Bottom: Mix first batter: whisk eggs and sugar to the foam, and then add the almond flour, melted cooled butter, flour and potato flour. Butter the mould (Ca. 22 cm) and benefit almond flour. Fill the dough in, and behind the bottom in 25 minutes at 180 deg

Raw Køfte, Turkish speciality

Knead the meat and bulgur in a large bowl, you have to knead in quite a long time with their hands because it is the warmth of your hands that "cooks" the meat and mørner bulguren. Add the onion, chopped parsley, spices, tomato and chopped scallions. Knead it

Lemon juice

Scrub lemons well, cut them into thin slices. Pour water, sugar and citric acid. Let it stand and pull in 5-6 hours. But the tubes a little now and then so that the sugar will be dissolved. Pour it all into a juice bag and let it drain away. Pour the juice

Rosehip jelly

Let simmer for 3 dl water hybene for 30 minutes or until tender. Cut the apples into pieces without removing the peel and core. La the apples simmer in 3 cups water until tender. Add hybene in Apple stock. Sieve the juice through a juice bag or a cloth.

Sarma (Turkish grape leaf rolls)

Put 1 kg. meat in a bowl. Chop the onions and put them down in the flesh. Chop the parsley and also put it in the bowl with the meat and onions. Com 1 can tomato paste in and half of the olive oil. Wash the rice thoroughly before you put them in the bowl. Mix

Greek Lamb on charcoal grill

Lay the boned leg of Lamb on a clean surface and remove superfluous fat. Hold the knife, so the leaf lies flat to the flesh and slice horizontally into the thickest part of the meat. Bend kødfigen outwards. Repeat this 2 or 3 spots where the meat is relatively