lemon chickn chicken

Not sure why, but I NEEDED lemon chickn. Fry's nuggets (from the frozen aisle in Coles or Woolworths, also some independent grocers) either baked or microwaved for 30-60 seconds then panfried for 5 mins or so. Serve with this sauce, steamed rice, and salad or stir fry!

1 cup cold water 

2tsp chicken flavoured stock powder (I use massel)

1.5Tbs cornstarch
2Tbs lemon juice

0.5 cup sugar
3 slices of lemon
0.5tsp ground white pepper

In a small saucepan, mix the stock powder and cornstarch into the cold water (must be cold otherwise the starch will clump and the sauce will be lumpy). Mix in the sugar, lemon juice, and pepper. On medium heat, whisk continuously (or use a fork if you don't have a whisk) until the sauce thickens (about 2-3 mins). Adjust seasoning (you might like more sugar or pepper). Add the lemon slices and pour into a bowl for serving. 

lemon bliss balls

just gorgeous, and so simple!! amazing lemon bliss balls: nutty and sweet and rich. happy father's day!

1.5c almond meal

0.5c coconut flour (not desiccated coconut)

0.5tsp salt

4Tbs brown sugar

juice of 3 lemons (about a third of a cup)

2tsp lemon zest

3tsp vanilla extract

0.25c melted nuttelex or coconut oil or a blend

mix all ingredients in a food processor (or in a large bowl by hand); roll into 2cm balls, and roll in coconut before refrigerating. 

moroccan preserved lemons

10 lemons
200g rock salt
3 bay leaves
2 whole dried chillis
1tsp coriander seeds
1 cinnamon stick, broken into smaller pieces


jab each lemon with the tip of a sharp knife through the skin into the pith 5-10 times before soaking overnight in a large bowl of water. 


the next day, drain the water and quarter the lemons. place them back in the large bowl with the salt and all seasonings; mix well to coat, then pack into clean glass jars with plastic lids that seal well. 


store in a cool, dark cupboard for 3-5 weeks, gently shaking the jars every day or two. 


to use, remove the flesh and discard- use only the pith and rind. slice finely or chop into moroccan stews, in a salad or in place of pickles on burgers or wraps; or serve lemons as an antipasto cut into slices mixed into a bowl of whole black olives.

lemon marmalade

my lemon trees are spoiling me with their bounty, and i'm trying to make the most of the season to try new recipes.

i used an old margaret fulton cumquat marmalade recipe as the basis of this recipe.

1.5kg lemons

2.2kg white sugar

3L water

wash and halve fruit, and place all seeds in a small bowl. with a vegetable peeler, peel off the yellow rind. cut off white pith and discard. 

finely slice the fruit and rind, place in large saucepan with 2.5L of water; cover the seeds with the remaining water, leave to stand overnight.

the next day, strain the seed water into the saucepan. boil all together until the liquid is reduced by half. add sugar and boil for about 1.5 hours or until marmalade sets (drop a teaspoonful of marmalade onto a cold plate- it should be gently firm, not runny or solid after 30 seconds).

while still hot, pour into hot, sterilised jars, seal and if possible, process in a water bath.

lemon delicious

this makes me think of my friend viola :) it's been an amazing, completely forgiving recipe for over 10 years. great to throw together for impromptu dinner desserts; and so easy that kids can make it with minimal help :)


0.5 cup sugar
1 cup self-raising flour
1 egg replacer made to packet instructions
0.3 cup dessicated coconut
grated rind 2 lemons
0.5 cup soy/other milk
50g melted nuttelex/margarine
1 teaspoon vanilla essence
0.5 cup frozen raspberries (optional)

0.5 cup sugar
juice of 2 lemons
hot water (to make total 1 and 1/2 cups liquid)
1 teaspoon vanilla essence

preheat oven to 180C. 


in a 20cm, pudding bowl or deep baking dish, mix flour, sugar, "egg", coconut and lemon rind. add milk, margarine and vanilla, mix until smooth. if using, gently fold in raspberries.

put 1/2 cup sugar, lemon juice and vanilla in a measuring jug.  top with enough hot water to make the fluid up to 1 and a half cups (375mls). pour liquid gently over the pudding mixture in the pudding basin. bake for 35 minutes.