Lemons Are Falling from the Sky

Tonight I made a three course lemon themed feast.

I am a great fan of the lemon. What an underappreciated fruit.

We began with a Lebanese style spinach and cheese pide.

I made it using no recipe but a lot of creativity.

Ingredients:

Baby Spinach

Mozzarella Cheese

2 tsps of Olive oil

A handful of sesame seeds

3 cups of flour

1/2 a sachet of dried yeast

1 cup of water

1 tsp of salt

Method:

Mix together the flour, yeast, salt, and water.

Need for 10 - 15 minutes, then leave to rise for up to 2 hours.

Roll out dough into a canoe shape and scatter shredded baby spinach and grated mozzarella in the cavity.

Pinch together the sides of the dough to seal up the cavity and sprinkle olive oil and sesame seeds over the surface.

Cook for 15-20 minutes at 180 degrees in a conventional oven.

Squeeze fresh lemon juice from wedges on the slices before consuming ravenously.

For the main course I made a light but nevertheless delicious lemon lamb salad.

The lamb was my dad's special secret marinade so I have no idea how it was made, but I just sliced it super thin and put it over a salad comprised of rocket, mixed darkleaf and iceberg lettuce, thinly sliced cucumber and cherry tomatoes, with balsamic vinegar dressing.

Dessert was lemon delicious, the most aptly named pudding in the world.

Ingredients:

3 tsps butter
3 eggs, separated
1/2 cup of caster sugar
1/2 cup of self-raising flour
1 tablespoon grated lemon rind
1/2 cup of lemon juice
1 1/2 cups of milk

Method:

Beat the egg yolks and sugar until thick, then add the flour, lemon juice, lemon rind, milk, and butter, and stir through.
Beat the egg whites until they create soft peaks.
Fold the egg whites into the rest of the mixture and pour the whole thing into a 1.5 litre dish.
Submerge the dish in 2 or 3 cm of warm water in a baking pan, and pop the whole thing in the oven for around 40 minutes, until the top has a golden crust.
Serve hot with pouring cream and observe a very content family.

A very content family.