This is an accidental lemonade recipe that I came up with when our ice cream maker failed making a hibiscus and lemon sorbet. I mixed the sorbet with water and discovered my daughter’s favourite lemonade. I start by juicing about 8 lemons and putting the juice and the pulp in a pan while fishing out the pips. Depending on how juicy the lemons are I get juice something like 1 cup or slightly more. Once I finish juicing all the lemons and fishing the pips out, I add 1/4 cup of
I have baked many banana breads during the lockdown like everybody else. Just as the lockdown started we started ordering fruit boxes with a few too many bananas in them. And the banana cakes and breads were came in very handy to use the blackened, gone mushy bananas. I started with the banana bread recipe from Ravneet Gill’s newly published book The Pastry Chef's Guide: The secret to successful baking every time.
This book also arrived just in time for the lockdown baking a
Kale and courgettes salad, a medley of two salads I love. We have started a a 10 day plan from “Fix It with Food: More Than 125 Recipes to Address Autoimmune Issues and Inflammation: A Cookbook“ by Michael Symon. This is my version of the 1st day’s lunch, same ingredients different dressing and a bit of nuts chucked in. Serves 2 Ingredients 180 g curly kale 2 table olive oil 1 medium courgette cut as ribbons (with a mandolin if you have one), or thinly sliced Leaves from 3-4