Posts Tagged ‘Lemons’

Rachel Roddy is a great inspiration for us in the kitchen. Her recipes are so simple but just right. This spaghetti dish has no pepper or cheese and doesn’t need them, it’s delicious as it is and a treat at any time of year.

Wine Suggestion: We were inspired by the bright Spring day and this dish to open the Spiaggia Marche Bianco. A youthful Verdicchio from the Sartarelli family who live and breathe Verdicchio. Joyful and charming; everything we were hoping for.

Spaghetti aglio, olio al limone – serves 4

  • 2 large unwaxed lemons, zest grated
  • a large handful of flat-leaf parsley, very finely chopped
  • 500g spaghetti
  • 1-2 garlic cloves, very finely chopped
  • 1 small dried chilli or a pinch of dried chilli flakes
  • 6 tbsp of olive oil

Mix the lemon zest and chopped parsley together and set aside.

Bring a large pan of water to the boil, add lots of salt, then stir in the spaghetti and cook until al dente.

Meanwhile, very gently warm the olive oil in a large frying pan with the chopped garlic and chilli. You want it to be fragrant but be very careful not to burn it.

Use tongs to lift the spaghetti out of the water and into the frying pan, you want a little of the residual cooking water. Stir the spaghetti to coat in the oil, then add the lemon zest and parsley and a pinch of salt. You can also add a squeeze of lemon juice if you like, we usually don’t feel it needs it. Divide between warm pasta bowls.

(Original recipe from Two Kitchens: Family Recipes from Sicily and Rome by Rachel Roddy, Headline Home, 2017.)

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Lemon Curd


When we make pavlova we are stuck with 4 egg yolks and always wonder what to do with them. There are a few recipes that we have at our fingertips, but this lemon curd is one of the best and easiest ways of using the yolks. It makes a nice sized jar and from experience, never lasts very long once made. Spread it on toast and scones or to sandwich together a sponge cake.

Lemon Curd 

  • 4 egg yolks
  • 167ml caster sugar (or 2/3 of an Australian cup measure)
  • 60g unsalted butter
  • 2 tsp grated lemon zest
  • 100ml lemon juice

Whisk the egg yolks and sugar until well combined but not too frothy.

Tip into a heavy-based and non-reactive saucepan, then add the butter, zest and juice.

Bring to simmering point over a medium-heat, stirring constantly (about 5 minutes).

As soon as you see bubbles, remove from the heat, still stirring.

Allow to cool. Transfer to sterilised jars and seal.

(Original recipe from The Cook’s Companion by Stephanie Alexander, Lantern, 2004.)


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