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When Life Gives You Lemons...

So today life handed me sunshine, the smell of spring in the air and 16 gorgeous lemons for £2 in North End Road market! You can guess what I'm going to do with them...

Lemon Cordial
zest and juice of 10 lemons,
3 teaspoons tartaric acid ( or citric acid )
3 cups of white sugar
3 cups of water
Put the zest and juice into a plastic bowl with the tartaric acid.
Gently heat together the sugar and water, stir to dissolve
bring to the boil and simmer for 20 mins.
Pour over the zest and juice,cover and leave for 24hrs.
Strain and pour into sterilised bottles.
Dilute with water or soda water to make lemonade.

You can also add a big glug of the cordial to cream cheese to make a quick and easy lemon cheesecake filling.

This recipe I got from my wonderful mum, I've also tried them substituting the lemonade for ginger-ale and adding some chopped preserved ginger in syrup.

Lemonade Scones

2 cups self-raising flour, sifted
1/4 cup caster sugar
1/2 cup double cream
1/2 cup lemonade
2 tbsp milk, to glaze before baking

Preheat the oven to 220°C. Lightly grease a baking tray.Place the flour, sugar and 1/2 teaspoon salt in a large bowl. Add the cream and lemonade and mix to form a soft dough. Turn out onto a lightly floured workbench and knead lightly until combined. Press the dough with your hands to a thickness of about 4cm. Use a 6cm round cutter to cut out 8 scones, place on baking tray and brush the tops with some milk. Bake for 10-15 minutes until lightly browned. Serve warm with lemon curd and large cups of Earl Grey tea while listening to No Pussyfooting by Brian Eno.

Great dinner this week at The Orange in Pimlico, best rabbit ever, with clouds of perfectly cooked gnocchi and green olives.
Beetroot, fig and goat cheese tart was a little sweet but cooked well.

Great place, buzzy, perky service,reasonably priced and a small but delicately formed wine list made for a wonderful evening,oh and they also have rooms,which my dining companions were slightly obsessed with checking out- or rather checking out who was going to check into one..

Love Food X


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There's always an avalanche of articles published in the new year with predictions of the food and drink that will be  "trending"  and what we should be adopting to remain cool .

Frankly, as much as I love to try new ingredients, the hunt for a bit of strange, in these "interesting times", I'm comforted by something familiar and that reeks of ol' Blighty .  And it's the old stuff, the classics, that await the younger generation to hunt down. Here's a few of my favourites from the 19th Century to get things started.

At first whiff, Gentleman's relish was an instant flashback to my school packed lunches, Peck's Anchovette paste on spongy white bread, served at school bag temperature of around 29 degrees celsius. Them were the days. Patum Peperium, the Gentleman's relish is another paste not for the faint hearted. It is made from salted anchovies, butter and some very punchy herbs and spices. A little goes a long way and as recommended, a …