LEMON CORDIAL RECIPE | GOOD FOOD
Many Australian backyards have a lemon tree. They're an easy fruit to grow and with minimal effort you can be rewarded with a bountiful crop each year. Any excess lemons can be squeezed and the juice frozen in ice-cube trays for later use. The cordial is from an English recipe I discovered. It is so refreshing with mineral water, and a nip of vodka if need be.
Provided by goodfood.com.au
Total Time 45 minutes
Yield MAKES 2-3 x 500ml bottles
Number Of Ingredients 2
Steps:
Scrub lemons and zest four of them. Bring a saucepan of water to the boil, add lemons and leave for 1 minute. Lemons are often quite hard and unyielding - this softens them so they give more juice when squeezed.
Remove lemons and reserve lemon-infused water. Juice lemons. Put sugar, lemon zest and 500 millilitres lemon-infused water into a saucepan. Heat gently to dissolve sugar, then bring to the boil.
Add 500 millilitres lemon juice and bring just to boiling point. Remove from heat and strain through a sieve into a jug.
Pour immediately into hot, sterilised bottles and seal immediately with sterilised screw caps, corks or swing-top lids.
Leave to cool, then store cordial in a cool, dry place or in the fridge for up to 4 months. For longer storage - up to a year - sterilise the bottles in a water bath*. To serve the cordial, mix 1 part syrup to 4 parts water.
Note Another way to increase the yield of juice from citrus fruits is to roll the fruit back and forth over a work surface, pressing down firmly with the palm of your hand, for 2-3 minutes.
* To sterilise jars and bottles, put them through a short dishwasher cycle, then use immediately while still warm. To sterilise in a water bath, put the glassware in a pot and fill with water, bring to a simmer and simmer for 5 minutes. Remove while warm, drain water and keep in a clean place until needed.
LEMON CHICKEN RICE SOUP RECIPE - FOOD.COM
I got this recipe from a friend, who served it to me one chilly night. It is very much a "comfort food" for me and quite easy to make with leftover chicken. When you are adding the eggs, be careful to add them very slowly and make sure the soup is not too hot, otherwise your eggs will split. I find it helps to take the soup off the burner for a few minutes before adding the eggs. You should end up with a smooth cream-like base to your soup, not broken eggy bits like in egg drop soup.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
- Bring to a boil.
- Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
- Stir in chicken.
- Remove from heat.
- Then, in a small saucepan, melt butter and stir in flour until smooth.
- Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
- In a small bowl, beat the eggs until frothy.
- Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
- Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs.
- Heat gently until soup thickens enough to coat a spoon-- do not boil!
- Add salt and pepper to taste, garnish with lemon.
Nutrition Facts : Calories 250.7, FatContent 11.8, SaturatedFatContent 5.5, CholesterolContent 154.9, SodiumContent 1477.5, CarbohydrateContent 20.7, FiberContent 1, SugarContent 2.8, ProteinContent 14.1
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